Filipino Beef Morcon #FilipinoFoodsPhilippines

Filipino Beef Morcon #FilipinoFoodsPhilippines

An easy way to prepare food in advance for family gatherings or celebrations. Garnish with gravy or sauce of your choice.

Ingredients:

• 1 kilo beef, sliced 1/4 inch thick (3 pcs.)
• 1/4 kilo ground beef liver
• 200 grams sliced sausages or ham
• 200 grams pork fat (cut is strips)
• 3 hard boiled eggs, sliced
• 100 grams cheddar cheese in strips
• 100 grams grated cheddar cheese
• 2 onions, chopped
• 5 bay leaf (laurel)
• 1/2 teaspoon of ground black pepper
• 1/2 cup vinegar
• 2 teaspoon salt
• 2 cups of water
• 2 meters thread or string (for tying)

Procedures:

• Spread and stretch the sliced beef on your working table.

• Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver.

• Roll the sliced beef with all the filling inside and secure with a thread or string.

• Repeat the procedure for the two remaining beef slices.

• On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt.

• Cover the pot and bring to a boil. Simmer for one hour.

• Add the vinegar and continue to simmer of another hour or until beef is tender.

• Slice the beef morcon, arrange on a platter and top with the sauce/ gravy poured on top.

Notes:

• A spoon or two of flour can be added to water to thicken the sauce.
• Instead of boiling in a pot, you can use a pressure cooker for faster cooking.
• Optional: Garnish with olives before serving.

Pinangat na Tilapia #FilipinoFoodsPhilippines

Pinangat na Tilapia #FilipinoFoodsPhilippines

A very Filipino-way of cooking fish with natural-fresh tomatoes with tangy taste.

Ingredients:

5 to 6 pieces of tilapia
some rock salt
one cup of kamias or tamarind (you can replace this with sinigang mix)
one cup of whole tomatoes
half a liter of water
1 tablespoon of cooking oil
some patis (fish sauce)

Procedures:

1) Start by cleaning your Tilapia.

2) Cut a small slit close to the fish pectoral, from this pull out all the gills and fish’ intestines. Rub some rock salt inside and outside.

3) Wash with clean running water. Pat it dry with paper towel and put about one teaspoon of salt.

4) In your deep casserole put the clean tilapia, tomatoes and kamias. Add the water, cover and let it simmer gently over low fire.

5) At the first boil fetch all the tomatoes and kamias and put them in a separate bowl. With the help of a fork press them altogether and pour them back in the casserole. Add some patis or fish sauce to taste.

Note: You can also replace tilapia with other fishes like Galungong (Mackerel Scad), Sapsap (pony fish) or Salinyasi (Sardines).