Morcon

Ingredients:

• ¼ cup calamansi juice
• ½ cup soy
• Pepper
• 2 kilos beef kalitiran, sliced into 3/4" thick whole sheets
• 1 can sausage, cut into strips
• 3 hard-boiled eggs, sliced lengthwise into quarters
• 1 carrot, sliced into 1/4" thick long strips
• 2 strips pork fat, 1/4" thick
• 2 strips of cheese, 1/4" thick each
• All-purpose flour
• Cooking oil
• 4 cups broth
• Salt and pepper
• Parsley and bell pepper (optional)

Procedure:

• Mix together marinade ingredients (calamansi juice, soy sauce and pepper).
• Place the beef kalitiran on a a flat dish and pour in marinade.
• Set aside for one hour.
• Remove the marinated beef and lay on a flat, clean bpardor tray.
• On one end of each beef arrange the following: strips of sausages, egg, carrot, porkfat 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.
• Truss the rolls using any kitchen twine by using a metal truss and some string to use for twining.
• Spread flour on a large sheet pan or on a work table that has been cleaned and dried.
• Roll the morcon overthe 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.
• Add broth (orstock) and season with salt and pepper.
• Cover the pan and allow to simmer over low heat until the beef becomes tender (about 2 hours).
• 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.
• You can add a garnish of peppers and parsley. Serve hot.

Via: pinoyrecipe

Barbecued Oysters

Ingredients:

• 1/2 cup (1 stick) butter
• 2 tablespoons Dijon mustard
• 3 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 3 tablespoons soy sauce
• 24 fresh oysters, shucked, left on half shell

Procedure:

• Melt butter in medium saucepan over medium heat.
• Stir in next 4 ingredients. Bring to simmer, stirring often.
• Reduce heat; simmer until sauce thickens, stirring often, about 5 minutes.
• Season with salt and pepper.
• Prepare barbecue (medium-high heat).
• Place oysters still in their bottom shells on rack.
• Grill until just heated through, about 3 minutes.
• Transfer to platter.
• Serve, passing sauce separately.

Via: Recipehound

Inihaw na Pusit (Grilled Squid)

Ingredients:

• 1 kilo squid
• 1/2 cup honey
• 1/2 cup brown sugar
• 1/2 cup soy sauce
• 1/2 cup vinegar
• 1/2 head garlic (minced)
• 1/2 tablespoon ginger (minced)
• 1 teaspoon hot chili pepper (minced)
• 2 teaspoons salt

Procedure:

• Wash and clean squid well.
• Take out the black ink.
• Take out the skin and film.
• In a bowl, mix all the ingredients and marinate the squid for 1 hour.
• Grill squid for about 4 minutes on each side.
• Heat remaining marinade mixture for sauce.
• Serve with sauce.

Via: Kumain

Camaron Rebosado

Ingredients:

• 2 teaspoon sugar
• 2 teaspoons calamasi juice
• 2 cups pineapple juice
• Pinch of salt & pepper
• oil
• 1 kilo long shrimps (peeled and black vein cleaned out, but tail intact)
• 2 teaspoons baking powder
• teaspoon salt
• 2 cups all purpose flour
• 2 teaspoons hot sauce
• cup cold water
• 2 whole eggs (slightly beaten)
• 3 tablespoons banana catsup
• 3 teaspoons cornstarch diluted in 1 tablespoon of water
• teaspoons salt

Procedure:

• Cut not-so-deep-slits on the body of the shrimp to keep them straight during frying.
• Marinate shrimps in salt & pepper and calamansi.
• In a bowl, mix water and egg. Add in baking powder, flour and salt. Mix well.
• In a deep fryer, heat oil.
• Dip shrimps in batter, let drip and deep fry in hot cooking oil until golden and crispy.
• In a sauce pot, Mix pineapple juice, sugar, catsup, hot sauce and salt.
• Bring to a boil and add cornstarch mixture, thicken.
• Serve shrimp with sweet & sour sauce.

Via: Dyaryoboy

Paksiw na Tiyan ng Bangus (Milkfish Belly Stewed in Vinegar)

Ingredients:

• 1 small ampalaya (bitter melon), about 100 g (3 1/3 oz), sliced about 1 cm (½ in) thick
• 2 small eggplants (aubergines), about 100 g (3 1/3 oz), sliced diagonally about 1 cm (½ in) thick
• 6 fillets bangus (milkfish) belly
• 250 ml (1 cup) vinegar
• 125 ml (½ cup) water
• 2 tablespoons sliced ginger
• 1 green chili (optional)
• Salt and pepper to taste

Procedure:

• In a non-metallic or enamel pan, layer the ampalaya, eggplants and bangus fillets. Mix together vinegar and water and pour into pan.
• Add the sliced ginger and chili, if desired, and season with salt and pepper.
• Cover pan and allow mixture to simmer until fish fillets are fully cooked, about 15 minutes.
• Serve with rice.

Via: PinoyRecipe