Tuesday, August 19, 2008

House Update: Puzzle Almost Complete

After 4 and a half months of construction, the puzzle is almost complete, with every bits and pieces now in its proper place and perspective.

Front View (With grills)

Toilet and Bathroom Kitchen
Kitchen Counter (Nook)
Ceiling Fan and Lights
Front Door (With Locks)

Tuesday, August 12, 2008

House Update: Interior Improvement

House Front View

Front (Main) Entrance

Toilet and Bathroom


Bedroom Closet


Kitchen Area

Monday, August 11, 2008

Cooking Challenge 3: Morcon

I have mixed emotions with this challenge. I'm not sure if I'll give myself a failing grade with this one. Morcon indeed gave me a hard time in preparing this dish. I had a hard time slicing the chunk of beef to flat sheets. Also, I can't find the right strings to tie the meat so I just used a normal thread. I'm prepared to give myself a Fail grade while preparing the dish but thought not to after I've presented and tasted it. I was a bit scared since we've invited our friend, Macky for dinner. It all add up with the pressure. I'm just relieved that they liked it. I'll definitely make this dish in the future so I can improve.



Ingredients:

1 kg kalitiran or round, cut in flat sheets.
1/4 c of calamansi juice
1/2 cup soy sauce
1/4 cup reserved juice from pickles
whole sweet pickles, quartered lengthwise
hotdogs, halved lengthwise
hardboiled eggs, quartered lengthwise
pimientos, sliced into lengthwise strips
strip of cheese
carrot, sliced into 1/4 inch thick long strips
tomato sauce
string used for trussing chicken
flour
oil for frying
beef stock
salt & pepper to taste

Procedure:

1. Combine soy sauce, calamansi juice and the pickle liquid. Place beef and rest for a few hours.
2. Lay the marinated beef flat on a board or cookie sheet. Add strips of hotdog, pickles, egg, cheese, carrots, and pimientos.
3. Roll the beef, keeping the filling in the center.
4. Tie the roll with string to keep it together.
5. Roll morcon over flour.
6. Pan-fry the morcon over high heat. Brown all sides, drain of fat.
7. Saute garlic, onion. Place the seared morcon, then fill with beef stock and leftover marinade. Simmer covered for 2 hours or until tender over low fire.
8. 30 minutes before the cooking time, put tomato sauce and simmer. May opt to add more vegetables.
9. Let the roll cool a bit.
10. Slice into 1/2 to 1-inch thick slices.

Presenting my Morcon!

Sunday, August 10, 2008

House Update: The Cover-Up

Another week has gone by and the workers now started covering the floor, walls and ceiling of our "skeletal" house with tiles and hardiflex sheets.

Ceiling

Bathroom Tiles Installation

Service Area

Kitchen Area
Garage Gate