2 pieces beef round, about ½ inch thick, butterflied
2 T calamansi or lemon juice
¼ C soy sauce
1 tsp salt
Mix ingredients and marinate beef overnight in fridge.
Vienna sausages sliced lengthwise in four
Boiled eggs, sliced in strips
Sweet whole pickles preferably very small (cornichons), otherwise cut into strips
2 16 oz cans diced tomatoes
1 large onion, chopped
2 bay leaves
water to cover meat rolls
soy sauce, salt, pepper to taste
Drain meat, reserving the marinade. Lay on a large platter, place one set of filling on one long end, roll up, place another set of filling up to just halfway of the meat, roll up completely. Tie with kitchen twine all over, crosswise and lengthwise. Place in a large pan, add the reserved marinade and all the sauce ingredients, simmer in medium low heat for 2 hours. Fish out the rolls and let rest. Remove the bay leaves, adjust seasoning, then puree with an immersion blender or let cool a bit and transfer to a blender, blend in batches. Spoon sauce on a serving platter, remove twine, slice morcon, arrange on top of sauce. Serve hot with lots of sauce.
1 lb cooked elbow macaroni
1 ½ C mayonnaise
1 16 oz can pineapple chunks, cut into four
1 red bell pepper, diced
3 Nathan's all beef hotdogs, sliced thin
salt and sugar to taste
Mix and chill well before serving.