My papa’s MORCON! <3


My papa’s morcon! ❤

“The best way to cheer yourself up, is to cheer up someone else.”

This is what I have been eating at Christmas morning since I was a child. I grew up in a clan who loves to eat. It might not be seen in our bodies, though some of us really grew bigger than the rest. And this is my favorite of all times. My papa’s morcon. With pride I must say that I have been blessed with a father who is very caring, selfless and is very expert in the kitchen, not to forget mentioning that he is an artist in the true essence of being one. You might recall the name Al Cabral. Yes, he is that. A local illustrator who have been popular due to several short stories in the comics industry during the 70s. And he is my papa. The one who patiently cooks the yummiest morcon for me. Anytime he can. Each time I asked for it. =)

Clearly, I remember that papa cooks more often than my mama and the one thing I definitely miss is his morcon. He went home three years ago, and his presence is still felt in our home, in all corners. I thought then, each time I see friends and families losing a loved-one that moving on takes time. It doesn’t. There’s no such thing as moving-on. That is my personal opinion on losing a loved-one. Please do not take it negatively. We do not move-on like totally forgetting the person, no, we continue living our lives even he’s no longer physically around, and remember him and all the special memories we shared together.  One of which is his special holiday dish – Morcon. And this is just one of his many specialties.

We often hold Barbecue parties almost every month, and my mother’s siblings will visit us and my cousins. My childhood is full of kilos of pork being marinated for days in time for that much awaited once a month Barbecue party. =)

He is an expert in cooking Leche flan too, Ube halaya, mechado, embotido, just name it. He can cook them, and he cooks good! As a matter of fact, all of my father’s siblings has their own specialty. They were trained to be that because as I’ve said the clan were all foodie! I even have an Aunt who bakes the best Brazo de mercedez I’ve tried. I guess we can consume the whole log like we’re starving kids. (–,) The minute we smell the scent of cooked batter patiently done by Mama La, as everyone calls her. We run to the kitchen fast to check if the baking is finished already. I missed childhood days.

They are a brood of kitchen enthusiasts from Pampanga. The home towner of this  province in the Philippines has always been recognized to be kitchen gurus. And I guess it was somehow transferred to generations like a legacy.

Enough of my chattering. I am now sharing with you the recipe of this famous morcon. =)

boil 2
While boiling…
boil
Patience is needed in the kitchen..
boiling
Almost done..

Beef morcon recipe:

Estimated at 2 hours to cook.

Ingredients:

– 1 kilo beef yields at least 3 to 4 rolls (please ask the vendor to slice it thinly and mention that you’ll use it for morcon)

– 1/4 pork liver

– 2 pcs. chorizo de bilbao

– 1/4 kg. pork fat (cut into strips)

– 4 eggs (scrambled each as base of all the ingredients if yield of 1 kilo beef are 4 rolls, 3 eggs if 3 rolls)

– 100 grams of cheddar cheese (strips)

– 1 big size green and red bell pepper (strips)

– 2 large carrots (strips)

– 3 pcs. jumbo hotdog (strips)

– 20 pcs. celery stalks (3 inches length)

– 2 mini box of Sun maid raisins

– 50 grams of pickle relish

– Butter to spread on the beef

– 1 kg. tomatoes (chopped or osterized without the seeds)

– 1 pack 200 gms. tomato sauce

– 1/2 cup of soy sauce

– 1/2 cup of Kikkoman soy sauce

– 3 onions, chopped

– 1 head of garlic, chopped

– 2 pcs. bay leaf (big ones)

– 1 tsp. ground black pepper (better if freshly ground)

– salt and sugar to taste

– 2 cups of water

– string to secure the beef roll

Procedure:

BEEF ROLL

– spread the beef on a huge tray

– spread it with butter

– place the scrambled egg

– top with pickle relish and raisins

– arrange the fillings (all those in strips) accordingly (chorizo de bilbao, hotdogs, carrots, bell pepper, cheese, pork fat strips, celery stalks) for each beef strip

– carefully roll the meat and secure with threads (there is an edible thread for this if you want)

SAUCE 

– saute garlic, onion, tomatoes & chopped liver

– When all four are cooked already, pour the water and soy sauce

– let it boil for 5 minutes

– place the rolls to the sauce and let it simmer, be vigilant to turn them around from time to time

– this will take more than an hour depending on the softness of the beef (you can try its’ softness by piercing it with a fork or cut a small strip and taste it to your preference

– if it’s soft already, you can pour the remaining ingredients: tomato sauce, salt and pepper to taste, and the bay leaf

– when cooked already, let it cool, remove the thread, slice them and arrange on your prettiest plates. Some pour the sauce on top. I usually pour the sauce first on the plate and arrange the beef rolls. Both works well. It’s all up to you. =)

morcon
Some of our Christmases with papa..

morcon

This seems to be the hit every Christmas dinners that we’ve had all our lives. Everyone’s favorite! As we usually say, it is the star of the “Noche buena” feast! =)

Happy eating! ❤

Advertisements

Published by

beautsantua

-An only daughter. A mother of an 18 year old son. Passionate with so many things. A lover of life itself. First of which is to write. Then, sing (I specifically love the stage), read, cook, travel & take beautiful pictures (photography) and scrap booking, all of which are my own way of coping with life's challenges. Friends usually associate me with the color violet. I love this color so much! Though, I love pink, red, teal, orange, yellow, blue as well! Coffee is my water and my happy food is cheesecake topped w/ blueberries, yogurt, sansrival and cream puff. I mastered fettuccine carbonara because that is one of my favorite food as well, along w/ broccoli, prawns and mushrooms. Secretly, I love "Stitch" - that grinning indigo pup. =) Seriously, I dream to become a philanthropist (starting off by providing shelter to street children in our country) and a famous author someday. I'm just waiting for God's time for my first book to be published.- It took me years to decide to blog, more so to write and have it out in the open. As I used to write even when I was a teenager, and I just keep them on file. It was my outlet. Approaching the year they say where life begins, or If I may say, the sweeter life. It was a year full of emotions. As I lost my father a year before and I guess in one way or another, the unfathomable sadness prompted me to pour them out in my writings and share them to the world, hoping it might lighten the heaviness of my heart. I live now with my son and mother, as a mother and as a daughter (as a friend and a sister), this has made me be ready to finally do what I am meant to do. Even If there's a lot that I wanted to do. This came first, like a first love that occupied a special place in my heart. It's a looong process, tiring, frustrating, exciting. The best part? is the happiness it brings. Even if things around seems all so wrong. It's like having my own place under the sun. My own safe and happy rainbowed world. At times, there's guilt as well, for I strongly believe, writing (like singing) is a talent God has gifted us. We ought to use it and maximize it, in our littlest way, share it to mankind, for His glory. I just had a few distractions over the years and to realize that it is never too late to be who we ought to be, I have this very strong feeling, now is the time. All my life, I have decided on things that made me happy, this is one of those. I may never be a winner of those best blogs that have been awarded to talented writers/ bloggers and I don't mind, there are strikes of being envious, but according to my father, there are two kinds of being envy. There's envy that is so negative, it'll hamper you from doing good and there's an envy that makes you happy for them, or seeing yourself in their shoes, I think, the kind of envy in me, is the latter. Like celebrities who missed an Oscar, while the film was watched by the whole world, she/he did not mind, it's like knowing what counts best, and it's the capacity to share your talents to anyone who wants to receive it, without asking anything in return. Expressing what's in my heart and mind on every occasion (which happens to be daily) and being happy about it is like a prize already. Happy reading!(--,)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.