Ingredients:

1 kilo of beef (tell your butcher if possible it’s for making morcon) slice it thinly about 1 cm in thickness and 25 cm width

1/4 kilo of beef liver minced

5 pieces of sausages

200 grams of pork fat

3 hard boiled eggs

3 cloves of garlic,

1 onion chopped

1 cup of tomato sauce

half a glass of water

some bay leaves

Procedure:

With an add of a rolling pin flatten your beef by hitting it gently. This procedure will help the meat to become tender easily. Once you have flatten it, add some salt and pepper. Put your pork fat, hard boiled eggs, sausages and minced liver over the flattened meat on one side. Roll it delicately from the side where the stuffs were placed. Be sure to firmly close them by tying them with a kitchen thread. Set it aside. In a casserole, put some oil then sauté your garlic and onion. Add your tied beef and pour your tomato sauce, bay leaves and water. Let it simmer slowly covered until the sauce disappear. It is always better to serve them the next day. You can start by frying your rolled beef meat with some oil to give a nice brown color then slice it once it has completely cooled off.

Related posts:

1. Pork Afritada
2. Chicken Menudo
3. Empanada

Lechon Manok was one the big hits of the 80′s that stayed longer than his street counterparts , Shawarma. a Lechon Manok popped out like mushrooms in the streets of Manila. Certainly this is one of the best and healthy way of cooking a chicken.

This recipe is something you can do for special occassions. You can cook it outside in a pitsburn or in your oven.

Ingredients:

1 whole dressed chicken

1 teasepoon of iodized salt

1 tablespoon of butter (about 10 to 15 g)

2 tablespoon of soy sauce

1 whole garlic

one bunch of lemon grass (tanglad)

3 bay leaves (laurel leaves)

some pepper

Procedure:

Start by cleaning the chicken. Wash and pat it dry with paper towel. Rub some salt on the surface and on inside cavity of the chicken. Rub the skin with butter, garlic and pepper. Inside the chicken cavity put the bay leaves, lemon grass, half of the garlic and some pepper. Roast for about an hour (depending on the size) at 210° celsius. Serve with spicy vinegar and chopped onions or Sarsa ng lechon.

Related posts:

1. Filipino Style Pizza (Lechon Manok with Kesong puti)
2. Lechon with Apple Sauce
3. Chicken Binakol