Comments on: Beef Mechado a la Marketman

by: rainielp.

Wed, 09 Apr 2008 21:50:43 +0000

Does anyone add or ever heard of whole boiled eggs being added to mechado? I came across this interesting addition many Christmases ago. With or without the eggs, though, the mechado was excellent, it was the heartiest, richest mechado that I had ever tasted. The lady who cooked this also made the best spaghetti bolognese I had ever tasted, as well. I came to know this lady through my ex and only got to enjoy her culinary masterpieces once a year at her Christmas get-together. Sadly, when my boyfriend and I broke up, I lost access to the best bolognese sauce and mechado that I had ever had. Marketman, I will definitely try your mechado recipe. Do you have a super-rich bolognese sauce recipe you could share? Last but not least, people look at me funny when I rave about a box of puto-flan that a friend brought back from the Philippines. I hope that someone else out there has tried them. Hopefully, they’re available here in the U.S. Thanks and peace….

by: chelsea

Wed, 09 Apr 2008 21:32:26 +0000

marketman,

your mechado looks really savory and delicious. must try it soon. keep all the great info/recipes coming.

by: chelsea

Wed, 09 Apr 2008 21:28:24 +0000

michelle,

you are describing morcon, not mechado.

by: i'lltaketwoplease

Sun, 06 Apr 2008 06:15:48 +0000

Thank you! I will try this soon, though we eat more chicken. So I’m guessing this is similar to afritada chicken.

by: Marketman

Sat, 05 Apr 2008 22:29:06 +0000

i’lltaketwo… I used pinoy soy, the dark one, though kikkoman should do well too, and I used del monte cider vinegar. Passata is just like crushed canned tomatoes, but it is saucier. Regular crushed tomatoes will do fine…