Saturday, April 8, 2017

What Do You Want To Eat?

I always ask my friends, "What do you want to eat?"

Sometimes, I ask because I want to be inspired with a new menu or a new challenge.

My Bibliarasal friends and I were on our way home the other night when I asked Tita Belle and Cris what they want to eat.

Tita Belle said she misses the Beef Morcon her Mom used to make.

Ohhh NO! With lots and lots of recipes under my belt, it is something I have not cooked yet

OR.... have not cooked correctly.

A challenge!  That got my juices going!  I was excited and started researching.  I checked out recipes onlines, my cookbooks, my Lola's personal cookbook and combined all the ideas I got.

I went to Farmer's Market to buy the meat from Gil.

Beef Morcon

1 K. kalitiran, sliced for morcon.
1/4 C. soy sauce
2 T. calamansi juice

Marinate the meat overnight.

Whole Pickles, cut into 4 long strips
Carrot, cut into long strips
Cheese, cut into long strips
Vienna sausage
Hard boiled eggs, cut into half

Flour for dusting
Cooking oil

Divide the meat and filling into 2 portions.
Lay the meat on a flat surface.
Arrange the filling on the meat.
Roll and tie tightly like a jelly roll.
Dust the meat with flour.
Brown in hot cooking oil on all sides.
Transfer the meat into the slow cooker.

Add the following ingredients and simmer on high for 5 hours:

3 T. soy sauce
10 pcs. black peppercorns
2 pcs. bay leaves
1/3 C. vinegar
1 onion, sliced
3 cloves garlic, sliced
200 g. tomato sauce
2 C. water

Season with salt and pepper.

Leave the meat in the slowcooker for 8 hours to cool.  Remove meat and let it cool further.

Use an electric knife to slice the morcon.  Transfer into a serving casserole pan.

Strain the sauce and let it reduce until it has thickened a bit.

Pour hot sauce over the morcon.

Whew!  That was a bit challenging but I think I was able to rise up to the challenge!  Maio helped me roll and tie the morcon, though.

You really have to tie it tightly and not overstuff or else it will fall apart when you slice.

Cris said she wanted to eat inihaw na liempo because she cannot grill in her condo unit.

I had some of my Bibliarasal group over for lunch including Vinnie.

Mona is always present in most of my gatherings.  She helps me entertain my guests.

Vinnie brought Indian mangoes.

Perfect with the bagoong she brought which Mona gave her a few weeks ago.

Dessert from Cris.

Donuts from Tita Belle!

Ohhhh Look! Snowball is Tita Belle's new baby!

She also loves dogs as much as I do. We love dogs more than children!

Sweet and Sour Pork is Mia's and Tricia's "want to eat" food.

I experimented and used Lee Kum Kee Sweet and Sour Sauce.  I just followed the recipe printed on the sachet.

FGM loves the Shrimp and Egg Fried Rice of Din Tai Fung.

My version does not taste like DTF's  hahahahaha... because mine is saltier (more flavorful?) which I prefer, of course.

Shrimp and Egg Fried Rice

150 gr. shrimps, peeled
1/2 t. baking soda
2 C. ice cold water
1/2 T. cooking oil

Soak the shrimps in water with baking soda and massage it for a few seconds.  Leave it in the water for 10 minutes.  Rinse and drain.  Add the salt and fry for a minute or until the color changes.  Set aside.

200 gr. day old rice
1/4 t. fine salt
1/4 t. chicken or pork seasoning powder
2 T. cooking oil
3 eggs, beaten
2 T. green onions, chopped

Break up the rice with a fork and season with salt and seasoning powder.
Heat the oil in the wok and tip in the rice.  Toss and turn for a few minutes.  Make a well in the center and add the beaten eggs.  Swirl the pan and continue cooking until the eggs are cooked.  Toss in the shrimps and spring onions.

Transfer onto a serving platter or into a bowl.

So, when I ask you, "What do you want to eat?"  Let me know the answer.

Who knows? I might be in the mood and grant your request like a Foodie Genie!


  1. hello. why do you soak the shrimps in baking soda and water?

  2. Hello! It makes the shrimps plump and "crunchy" according to some websites.