Beef Morcon

Here’s my recipe from my last week‘s long vacation: Beef Morcon
Here are the ingredients:

For the Beef
1 kilo beef, sliced 1/4 inch thick (3 pcs.)
1/4 cup calamansi juice (about 25 pcs. of calamansi)
1/2 cup soy sauce
1/4 tsp. black pepper
1 tsp. meat tenderizer

For the fillings:
1/8 kilo ground beef liver
4 pcs. vienna sausage, sliced
1 pc. chorizo de bilbao, sliced
200 grams bacon bits
2 hard boiled eggs, sliced
100 grams cheddar cheese in strips
2 meters thread or string (for tying)

For the stock:
1 liter
2 onions, chopped
3 bay leaf (laurel)
100 grams grated cheddar cheese
2 teaspoon salt
1/2 teaspoon of ground black pepper






Here's how I cooked it:

Mix together marinade ingredients (calamansi juice, soy sauce and pepper). Place the beef kalitiran on a flat dish and pour in marinade. Set aside for one hour but much preferably overnight.




Remove the marinated beef and lay on a flat, clean board or tray. On one end of each beef arrange the following: liver, strips of sausages, egg, bacon bits and cheese, distributing fillings evenly.


Starting from the end where the fillings are, roll the beef sheets carefully, making sure that all the fillings are intact. Roll the sheets of beef completely until it reaches the other end. Use tying stings to secure the rolled morcon


Spread flour on a large dry container. Roll the morcon over the flour.



Heat cooking oil in a frying pan. Saute the morcon in oil until it becomes brown on all sides.

Transfer the morcon to a big casserole. Place the beef rolls and put some water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper, salt and 1 L. water.




Simmer the morcon over low heat until tender. After that, remove the morcon from the sauce and let it cool down for awhile.

When the morcon has cooled down a little, slice it into half an inch slices and serve on a platter with the sauce it was cooked in.

Sweet and Spicy Squid

Here my dish for our dinner: Sweet and Spicy Squid
Here are the ingredients:
2 onion, chopped
¼ butter
3 siling panigang, chopped (you may lessen this if you don’t want it to be so spicy)
2 tbsp. of oyster sauce
1 tbsp. of hoisin sauce
¼ kg. squid, cleaned
Chopped spring onion.



Here’s how I cooked it:
Melt the butter in a saucepan

Sauté the onion until it becomes transparent

Add the siling panigang

Add the squid and sauté it for about 3 minutes.

Add the oyster and hoisin sauce.


Mix well to combine all the ingredients. Simmer for about 2 minutes.
Serve immediately topped with chopped spring onion.

Shrimp in Garlic Butter

Sunday is the second day of my long vacation. I love seafood so I still stick with seafood dish the whole day. For lunch, I cooked Shrimp in Garlic Butter.
Here are the ingredients:
1 bulb of fresh garlic, finely chopped.
¼ butter
1/4kg. Fresh shrimp
Some salt
Some chili flakes (Optional)

Here’s how I cooked it:
Melt the butter on a saucepan

Add the garlic. Sauté it for a while but don’t make it turns brown

Add the shrimps and sauté it for about 1 minute.

Add some salt and some chili flakes (optional).


Stir to blend well the ingredients.
Serve immediately.

Creamy Shell Soup

To start the weekend, I thought of cooking seafood, specifically, seashells. So, since we’ve already bought most of the ingredients in the supermarket, I prefer to buy the meats in our local wet market. The fact that it is fresh, it is way cheaper. So, we bought some shrimp, clams and mussels, fish and ground beef liver (you’ll know where I used some of those ingredients). For today, I cooked Creamy Shell Soup. This is the same Clams and malunggay soup with coconut milk from Connie’s blog.
I just did a little variation of her recipe. Aside from using clam, I also included some mussels. Here are the ingredients I’ve used:
1 kilo of fresh clams/mussels, washed thoroughly
Olive oil
500mL of rice washing
2 onion, chopped
Ginger, chopped
2 carrot, chopped
Chili leaves
Coconut milk
Salt


Here’s how I cooked it:
Place a casserole over a medium heat.

Pour in some oil.

Sauté the onion. Let it become transparent.

Add in the ginger until it becomes dark yellow.

Pour in the water.

Add the carrots and let it simmer for about 3 minutes.

Add the clams, mussels, coconut milk and some salt.




Cover it while reducing the heat to low. Simmer this for 2 minutes.
Add the chili leaves and cover it again for 1 minute.

Serve while it hot!