Recipe: Morcon

Ingredients
2 lbs beef eye of round or flank steak, 3/4 inch thick in one piece
2 pieces beef cubes dissolved in 3 cups boiling water (beef sotck/broth)
1/4 tsp salt
1 piece lemon
1/2 cup soy sauce
1 piece medium sized carrot, cut into long strips
1/2 cup flour
1/2 cup cooking oil
4 pieces hotdogs, cut in half lengthwise
2 pieces pickled dill or sweet pickled cucumber, cut lengthwise divided into 4
equal pieces
3 pieces hard boiled eggs, sliced
3 ounces cheddar cheese, cut in strips (about 1/2 inch thick)
Cooking Procedure
1. Marinate the beef in soy sauce and lemon juice for at least 1 hour
2. Place the beef in a flat surface and arrange the hotdogs, pickle, carrot,
cheese, and egg on one side
3. Roll the beef enclosing the fillings and tie with a cooking string to ensure that
the meat will not open-up
4. Place cooking oil in a pan and apply heat
5. Dredge the rolled beef in flour and fry until the color of the outer part turns
medium brown
6. Transfer the fried rolled beef in a casserole and pour-in the beef broth then
bring to a boil
7. Pour-in half of the soy sauce-lemon juice marinade,salt and simmer until the
beef is tender (about 2 hours using ordinary casserole or 30 minutes if a
pressure cooker is used)
8. Optional: Fry the simmered meat for at least 2 minutes
9. Remove the strings and slice into serving pieces
10.Place in a serving dish and add the sauce.
11.Serve hot. Share and enjoy!

Rellenong Manok
1 whole chicken, deboned with shape kept
2 tablespoons calamansi juice
2 tablespoons soy sauce
1 1/2 tablespoons sugar
Stuffing
1/2 kilo ground pork
1/2 cup bacon, diced
1 cup ham, diced
1 can Vienna sausage, drained and sliced
1/4 cup sweet green peas
1/4 cup carrots, minced
1/4 cup breadcrumbs
1/4 cup pickle relish
1/4 cup raisins
1/2 cup cheddar cheese, grated
5 whole eggs, beaten
1/2 cup butter
2 tablespoons soy sauce
1 tablespoon sugar
Salt and pepper to taste
Rellenong Manok Cooking Instructions:
Marinate chicken in calamansi juice, soy sauce and sugar.
In a bowl, mix all stuffing ingredients well.
Stuff the chicken in all parts.
Sew the cavity opening and truss the chicken.
Wrap chicken in aluminium foil.
Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until
chicken is cooked.
Open the foil an rub chicken with butter and put back in oven until golden brown.

Bistek na Tanigue with Cream Recipe
3/4 kilo Tanigue, sliced
1 250ml All Purpose Cream
1/4 cup soy sauce
6 pieces calamansi or 1 pc lemon
1/2 tsp ground black pepper
3 cloves garlic, crushed
3 medium sized onion, sliced into rings
4 tbsp (Canola) cooking oil
Marinade Tanigue in soy sauce, lemon (or calamansi), half of the sliced onions
and ground black pepper for at least 10 to 15 minutes
Separate a few pieces of onion rings for garnish then Heat the cooking oil in a
pan then stir fry the remaining onion rings until the texture becomes soft. Set aside
Drain the Tanigue and separate the marinade then in the same pan where the
onions were fried, fry the marinated Tanigue until color turns brown. Set aside.
Saute garlic for a few minutes, then drain the oil and pour the marinade and
bring to a boil.
Put in the Tanique, add the All purpose Cream and simmer for 10 to 15 minutes.
Add soysauce to taste and the stir-fried onions.
Add the onion rings for garnish and Serve hot.