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00:00.0
Last year or like two years ago, I shared a recipe of Morkon, the classic one.
00:12.7
The one that you roll, you tie it, right?
00:16.4
Then you're gonna slice it, perfect for preparation.
00:20.9
But here in Binan, there is a version of Morkon that is called Morkon Lalag or Morkon Hubad.
00:30.1
You don't need to roll it anymore, you don't need to slice it anymore.
00:36.1
So this is the easier version that you can prepare everyday without the stress.
00:41.4
So let's cook Morkon Hubad or Morkon Lalag.
00:50.9
It's super duper simple, I am already heating my all-purpose pot and I will just sauté it.
01:10.2
So I have here olive oil, you can always use ordinary oil.
01:15.4
Okay, so you just heat it and then let's sauté garlic and onion.
01:21.9
So just my garlic, minced garlic.
01:27.9
Actually, my mother and my grandmother, when cooking Morkon, this is always.
01:34.4
It's always Morkon Hubad, they don't roll it anymore.
01:38.4
This is the Morkon that I have grown.
01:40.4
When there are preparations and they are really ordering, right?
01:46.2
When it's already rolled because it's really hard work.
01:49.2
So this is the one, I'm craving for Morkon.
01:51.7
The taste is also like that.
01:54.7
When your garlic turns a bit brown, you put the onion already.
02:04.9
You put more oil.
02:13.9
Salt to bring out the flavor.
02:18.9
Red bell peppers.
02:22.9
Let's put the beef.
02:24.9
This is just beef brisket, I bought this in cubes already.
02:28.9
Bechado cut, Caldereta cut.
02:31.1
And I just slice it in the middle so that it's thinner, okay?
02:36.1
So when it's Morkon Hubad or Morkon Lalag, it's a bit thinner.
02:41.1
It's just like slices of meat.
02:45.1
Unlike your Mechado that is thick, right?
02:48.1
So there, your slice is just that thin.
02:51.1
Let's put it there.
02:52.9
I just put paper towel on the bottom so that the excess water or moisture would be absorbed.
03:04.4
Okay, when you see that the beef is already cooked, just outside.
03:09.4
You put the soy sauce already.
03:16.4
That's essential for Morkon.
03:19.1
You don't have calamansi juice, lemon juice.
03:25.6
Splash of Worcestershire sauce.
03:38.1
Just mix it like that.
03:45.4
My mom puts tomato sauce but me, it's always tomato paste.
03:51.4
Because I'm annoyed with tomato sauce.
03:53.4
When you open a big packaging and there's something left, it's hard to store, right?
03:59.4
Sometimes, you may forget that what's happening is that it's already soaked in the refrigerator.
04:05.4
So at least for this tomato paste, you open a small packaging.
04:11.1
Okay, and then I'm just going to put enough water.
04:15.1
Just enough water to cover the meat.
04:18.1
Okay, just enough.
04:23.1
Because Morkon is not that juicy and we're just gonna braise this over low flame.
04:30.1
So I will just wait for this to boil, I turn the fire high.
04:33.8
I will also taste it.
04:41.3
I put a bit of salt and pepper.
04:47.8
So what I'm going to do now is I will cover it and I'm going to braise this.
04:54.1
I will let it soften over low flame for around an hour to an hour and a half
05:01.6
until the beef is soft already before we put the liver and finishing touches.
05:08.6
So let's go back to our Morkong Hubad or Morkon Lalag.
05:15.6
Okay, so after around 1 and a half hours.
05:20.3
Our Morkon has already reduced.
05:28.3
Actually, you put this as potato now and this is already carrots with chado.
05:33.8
It has already reduced.
05:35.3
Actually, I already taste it and the taste is just right.
05:41.8
And then the next step, I will saute the liver on the other pan.
05:48.6
So I have here a liver that is finely chopped.
05:52.6
The reason why I'm sauteing it here is for the one that doesn't have spines
05:57.6
because sometimes, it has a bit of spines, right?
05:59.6
And I didn't process it, I didn't blender it.
06:03.6
As you can see, it's manually chopped here
06:07.1
because the Morkon Hubad of Biñan, you can see the chunks of liver.
06:14.1
Okay, then I will just mix it here.
06:17.1
But I'm not wasting time, I will just put it Vienna Sausage.
06:27.8
I can already put my boiled eggs here.
06:31.3
Hard boiled eggs so that the color would disappear.
06:37.8
Okay, you just season your liver with some Worcestershire sauce.
06:43.0
And a splash of white vinegar.
06:52.5
Salt and black pepper.
07:00.5
Okay and then you pour it here on the Morkon.
07:09.5
And then just give it.
07:13.3
2 to 5 minutes of simmering so that they all blend together.
07:19.8
The sausage, it's just okay that it's a bit crushed.
07:23.3
That's part of your Morkon Lalag experience.
07:26.5
Just kidding, there's still like that.
07:28.0
And as I mix this, I will put a bit of white sugar just to balance the acidity of the dish.
07:36.0
Just a bit, you don't want it to become sweet.
07:39.3
And final touches of black pepper.
07:46.8
I'll give it a nice taste.
07:58.0
Just a bit of salt, just a bit of salt.
08:02.8
So that the taste would come alive.
08:09.0
So that the taste would come alive.
08:12.5
There are still like that.
08:15.5
So this looks good to me.
08:17.5
Let's taste it already.
08:19.5
This is really fancy, right?
08:21.0
It's just easy to make and of course, it takes a long time to soften.
08:27.0
So I get beef and you see that nice chunks of liver and the Vienna sausage.
08:35.5
The Vienna sausage, okay?
08:37.5
I don't want to mention the brand but the imported and the non-imported,
08:42.5
just buy the imported one.
08:44.0
Okay, look how tender the beef.
08:47.0
You're just gonna push it like that.
09:03.5
It tastes like Fiesta but without the difficulty of rolling it.
09:12.5
Actually, to be honest.
09:15.5
The following day, this is more delicious.
09:22.5
I love that the Atay is there.
09:24.5
I can feel it, I can taste it.
09:27.5
But there's no smell.
09:29.5
Really really good.
09:31.5
So what are you waiting for?
09:33.5
I'm going to see you all soon.
10:03.5
Thank you for watching!
