MORCON HUBAD 1kg beef slices ¼ cup minced garlic 2 pcs. onions, sliced tomato paste, as needed 1 cup sliced tomatoes ¼ cup soy sauce ¼ cup calamansi juice enough water to cover the pot worcestershire sauce, to season ½ kg liver, finely chopped 4 cans Vienna sausage 2 pcs. red bell peppers, sliced 8 pcs. hard boiled eggs

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Last year or like two years ago, I shared a recipe of Morkon, the classic one.

The one that you roll, you tie it, right?

Then you're gonna slice it, perfect for preparation.

But here in Binan, there is a version of Morkon that is called Morkon Lalag or Morkon Hubad.

You don't need to roll it anymore, you don't need to slice it anymore.

So this is the easier version that you can prepare everyday without the stress.

So let's cook Morkon Hubad or Morkon Lalag.

It's super duper simple, I am already heating my all-purpose pot and I will just sauté it.

So I have here olive oil, you can always use ordinary oil.

Okay, so you just heat it and then let's sauté garlic and onion.

So just my garlic, minced garlic.

Actually, my mother and my grandmother, when cooking Morkon, this is always.

It's always Morkon Hubad, they don't roll it anymore.

This is the Morkon that I have grown.

When there are preparations and they are really ordering, right?

When it's already rolled because it's really hard work.

So this is the one, I'm craving for Morkon.

The taste is also like that.

So there.

When your garlic turns a bit brown, you put the onion already.

The usual sauté.

Tomatoes.

You put more oil.

Salt to bring out the flavor.

Red bell peppers.

Let's put the beef.

This is just beef brisket, I bought this in cubes already.

Bechado cut, Caldereta cut.

And I just slice it in the middle so that it's thinner, okay?

So when it's Morkon Hubad or Morkon Lalag, it's a bit thinner.

It's just like slices of meat.

Unlike your Mechado that is thick, right?

So there, your slice is just that thin.

Let's put it there.

I just put paper towel on the bottom so that the excess water or moisture would be absorbed.

Okay, when you see that the beef is already cooked, just outside.

You put the soy sauce already.

Calamansi juice.

That's essential for Morkon.

You don't have calamansi juice, lemon juice.

Tomato paste.

Splash of Worcestershire sauce.

Just mix it like that.

Just mix it.

My mom puts tomato sauce but me, it's always tomato paste.

Because I'm annoyed with tomato sauce.

When you open a big packaging and there's something left, it's hard to store, right?

Sometimes, you may forget that what's happening is that it's already soaked in the refrigerator.

So at least for this tomato paste, you open a small packaging.

That's it.

Okay, and then I'm just going to put enough water.

Just enough water to cover the meat.

Okay, just enough.

Because Morkon is not that juicy and we're just gonna braise this over low flame.

So I will just wait for this to boil, I turn the fire high.

I will also taste it.

Good.

I put a bit of salt and pepper.

So what I'm going to do now is I will cover it and I'm going to braise this.

I will let it soften over low flame for around an hour to an hour and a half

until the beef is soft already before we put the liver and finishing touches.

So let's go back to our Morkong Hubad or Morkon Lalag.

Okay, so after around 1 and a half hours.

Our Morkon has already reduced.

Actually, you put this as potato now and this is already carrots with chado.

It has already reduced.

Actually, I already taste it and the taste is just right.

And then the next step, I will saute the liver on the other pan.

So I have here a liver that is finely chopped.

The reason why I'm sauteing it here is for the one that doesn't have spines

because sometimes, it has a bit of spines, right?

And I didn't process it, I didn't blender it.

As you can see, it's manually chopped here

because the Morkon Hubad of Biñan, you can see the chunks of liver.

Okay, then I will just mix it here.

But I'm not wasting time, I will just put it Vienna Sausage.

I can already put my boiled eggs here.

Hard boiled eggs so that the color would disappear.

Okay, you just season your liver with some Worcestershire sauce.

And a splash of white vinegar.

Just a splash.

Salt and black pepper.

Okay and then you pour it here on the Morkon.

And then just give it.

2 to 5 minutes of simmering so that they all blend together.

The sausage, it's just okay that it's a bit crushed.

That's part of your Morkon Lalag experience.

Just kidding, there's still like that.

And as I mix this, I will put a bit of white sugar just to balance the acidity of the dish.

Just a bit, you don't want it to become sweet.

And final touches of black pepper.

I'll give it a nice taste.

Oh my gosh!

Perfect!

Just a bit of salt, just a bit of salt.

So that the taste would come alive.

So that the taste would come alive.

There are still like that.

Okay.

So this looks good to me.

Let's taste it already.

This is really fancy, right?

It's just easy to make and of course, it takes a long time to soften.

So I get beef and you see that nice chunks of liver and the Vienna sausage.

The Vienna sausage, okay?

I don't want to mention the brand but the imported and the non-imported,

just buy the imported one.

Okay, look how tender the beef.

You're just gonna push it like that.

So see.

Let's try it.

Let's try it.

It tastes like Fiesta but without the difficulty of rolling it.

It's delicious.

Actually, to be honest.

The following day, this is more delicious.

I love that the Atay is there.

I can feel it, I can taste it.

But there's no smell.

Really really good.

So what are you waiting for?

I'm going to see you all soon.

Thank you for watching!