Festive Morcons

Ingredients:

Filipino meat roll stuffed with chorizo de bilbao, eggs, bell pepper, pickle relish and cheese.

1 kilo beef (kabilugan), thinly sliced

3 pieces calamansi

1 kilo finely chopped tomatoes

2 pieces big onions, finely chopped

¼ kilo ground pork

1/4 cup pickle relish

1 piece red bell pepper, finely chopped

2 pieces chorizo de bilbao, finely chopped

200 grams chinese ham, finely chopped

1 piece onion, finely chopped

salt, paprika and pepper to taste

¼ teaspoon AJI-NO-MOTO Umami Seasoning

2 pieces eggs, slightly beaten

3 pieces hard boiled eggs

oil for frying

6 cups water

1 piece laurel

1 piece oregano

1 cup butter

1/2 cup grated keso de bola

olives for garnishing

Procedure:

•MARINATE. Marinate beef in calamansi juice, salt,AJI-NO-MOTO Umami Seasoning , tomatoes and onions for one hour.

•MIX and SEASON. Mix ground pork, pickle relish, bell pepper, chorizo, ham, onions, meat seasoning, salt white pepper,AJI-NO-MOTO Umami Seasoning , paprika, beaten eggs and cornstarch.

•ROLL. Lay marinated beef on top of table. Place pork mixture 3/4 length of meat. Arrange sliced hard boiled eggs from one end of the meat to the other end. Roll meat as in jelly roll fashion. Sew the end and all opening of rolled beef. Tie with a string all over meat to avoid rupture of meat when frying.

•FRY. In a heavy skillet, heat oil and deep fry the stuffed beef until golden brown.

•BOIL. In another pan, boil 6 cups water and all the marinated juice and spices. Put fried stuffed beef and simmer until meat is tender. Add milk butter and cheese to this sauce, continue boiling until sauce thickens.

•SERVE. Slice morcon when cold. Serve with olives.

Makes 12 servings