Comments on: Morcon by Chef Chris Bautista

by: 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

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

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

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…

by: kulasa

Sat, 27 Jan 2007 05:03:12 +0000

Hi MM! I have tried Chris’ recipe too! The article had really good information - like what Sr. Guada says. I tried it during the hoidays and turned out really superb. Tha issue of Food isnow so dog-eared since most of my relatives started passing it around when they found out where I got to learn how to make this hit morcon. Congrats Chef Chris, count me in as one who’ll swear that what you said works.