Comments on: Morcon by Chef Chris Bautista

By: GIO de los REYES

GIO de los REYES — Sat, 13 Dec 2008 09:06:56 +0000

I am big fan of MORCON. But you’re right, MM. I’ve eaten a lot of very dry Morcon as a child in the Phil. and it used to hurt my gums…lol! Nonetheless, I still loved it. I couldn’t agree more that “Braising” is the right method to make perfect MORCON. For those who might benefit from the information, -it’s a combination of moist and dry heat cooking technique. Then the same liquid in which the “roulade” was cooked is used to make the sauce which in my version is a kind of Espagnole sauce with a filipno twist.

Thanks for all the good eats, Marketman. GIO

By: lori

lori — Mon, 29 Jan 2007 11:19:26 +0000

I think Chris Bautista is one of the best chefs in Manila, if not the Philippines. Kudos, Chris!

By: Marketman

Marketman — Sun, 28 Jan 2007 22:55:10 +0000

C Shaw, FOOD is a local publication of ABS CBN Publishing. I found a link through google here. They have some interesting recipes and should certainly bring you a touch of home if you live abroad. And no, I am not related to the magazine in any way shape or form... Enjoy!

By: C Shaw

C Shaw — Sun, 28 Jan 2007 16:13:41 +0000

MM, where can i possibly get subscriptions of this FOOD magazine, interesting to have. i live in Europe, by the way.

By: Chris

Chris — Sat, 27 Jan 2007 15:19:15 +0000

Ted, typically beef round is used but you can use any cheap cut of beef. I imagine butterflying shin meat or kalitiran would work wonders too- with all the litid melting into gelatin after it has been braised…