Thursday, August 29, 2013

Beef Morcon Recipe Negrense Style

Beef Morcon
Estimated cooking time: 2 to 3 hours.

Beef Morcon 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)

Beef Morcon Cooking Instructions:

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.

Cooking Tips:

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.

Monday, August 26, 2013

Baguio Bean and Prawn Stir-fry Recipe


  • 2 Tbsp tamarind concentrate
  • 1/4 cup palm or brown sugar
  • 1 long red chilli, seeded,finely chopped
  • 2cm-piece ginger, peeled, grated
  • 2 garlic cloves, crushed
  • 1/2 tsp dried chilli flakes
  • 1/3 cup water
  • 1 Tbsp vegetable oil
  • 1kg green prawns, peeled, deveined, tails intact
  • 4 spring onions, thinly sliced
  • 200g bauio beans, trimmed, cut into 5cm lengths


The tamarind in this recipe is used extensively in Indian cooking and gives a delicious sour flavour. It's available in jars and cans as a paste, concentrate or pulp, from supermarkets and Asian grocery stores.

Here's how:

1 Combine the tamarind, sugar, chilli, ginger, garlic, chilli flakes and water in a jug.

2 Heat a wok or large heavy-based pan over a high heat until hot. Add 1 teaspoon of the oil and heat for another minute. Add a quarter of the prawns

3 Add the spring onion and beans to the wok or pan, and cook for 1 minute. Return the prawns to the pan. Add the tamarind mixture and cook for 1 minute, or until prawns are heated through and well combined with the sauce.

Sunday, August 25, 2013

Beef Mechado Negrense Style Recipe

Beef Mechado
Estimated cooking time: 1 hour

Beef Mechado Ingredients:

  • 1 kilo of beef cut into chunks

  • 1/8 kilo of pork fat cut into strips

  • 4 onions, peeled and quartered

  • 5 medium potatoes, quartered (optional: fried)

  • 1 medium sized carrot, sliced in 1/2" sections

  • 2 red bell pepper, sliced

  • 2 cups beef stock or 2 bouillon cubes dissolved in water

  • 3 bay leaves (laurel leaves)

  • 1/4 -cup vinegar

  • 2 cups tomato sauce or 1/2 cup tomato paste

  • 1 cup soy sauce

  • salt & pepper to taste

Beef Mechado Cooking Instructions:

Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa)

In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender

Add the vinegar and let boil for a minute or two

Add the potatoes, onions, carrot, and bell pepper

Let simmer until potatoes and carrots are cooked - occasionally stir to thicken sauce

Serve hot with white rice

Beef Mechado Cooking Tips:

Pressure cook the beef with the beef stock for faster cooking time.

Fry the potatoes before adding to the casserole.

Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost done for added flavor.

Caesar Salad with Blender Dressing

Ceasar Salad with Blender Dressing
Caesar Salad with Blender Dressing

  • 6 pieces lettuce leaves, washed well and thoroughly dried

  • 4 rashers bacon, drained and chopped

  • 2 slices of bread, spread lightly with butter and garlic, cubed, toasted/fried

  • parmesan cheese, grated


  • 1/4 cup olive or canola oil

  • 2 pieces anchovy fillets

  • 2 garlic cloves

  • 1 egg

  • 1 teaspoon vinegar

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon black pepper, freshly ground

  • dash of salt

  • hot sauce

  • Worcestershire sauce


  1. Place anchovies, garlic, egg, vinegar, mustard, pepper and other seasonings in blender or food processor.

  2. Blend until mixture is foamy and pale, about 1-1/2 minutes.

  3. With the machine running, add the olive/canola oil, drop by drop, through the feed tube until mixture starts to thicken.

  4. Do not stop the machine at this point or the dressing may not emulsify.

  5. Add the remaining oil in a slow, steady steam.

To Assemble Salad:
Arrange lettuce leaves on salad bowl or plate. Top with bacon bits and croutons. Pour salad dressing and toss. Top with grated parmesan chees. Serve at once.