{"id":1475,"date":"2010-10-24T01:46:33","date_gmt":"2010-10-23T17:46:33","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=1475"},"modified":"2013-05-02T12:21:57","modified_gmt":"2013-05-02T04:21:57","slug":"stir-fried-leek-with-beef-and-pork-liver","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=1475","title":{"rendered":"First Recipe Blog in Durham &#8211; Stir-Fried Leek with Beef and Pork Liver"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" title=\"Stir Fried Leek with Beef and Liver\" alt=\"\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/10\/Stir-Fried-Leek-with-Beef-and-Liver.jpg\" width=\"650\" height=\"401\" \/><\/p>\n<p style=\"text-align: justify;\">I&#8217;m almost all done with the stocking up of ingredients in the hostel kitchen. Just today, we managed to snatch up an even more estimable commodity: a bottle of Chinese marinade sauce! We didn&#8217;t even know such a sauce existed before. Not sure whether it&#8217;s cheap though &#8211; it was GBP2.99. But anything to make us happy during meal times is worth the amount spent. And when I say happy, it refers to anything that&#8217;s &#8216;home&#8217;. \ud83d\ude42<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p style=\"text-align: justify;\"><strong><em>Ingredients<\/em><\/strong>:<\/p>\n<ul style=\"text-align: justify;\">\n<li>Minced beef: 100g<\/li>\n<li>Pork liver: 100g<\/li>\n<li>Marinade: 1 tsp corn starch, 1 tsp Chinese marinade sauce, 1 tsp sesame oil (x2 portions)<\/li>\n<li>Frying oil: 1 tbsp<\/li>\n<li>Onions: 1\/2 small clove, chopped<\/li>\n<li>Ginger: 1cm, sliced thinly<\/li>\n<li>Leek: 1\/2 stalk, sliced diagonally<\/li>\n<li>Chinese marinade sauce: 1.5 tbsp<\/li>\n<li>Sesame oil: 1 tsp<\/li>\n<li>Water: 3\/4 cup<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong><em>Method<\/em><\/strong>:<\/p>\n<ol style=\"text-align: justify;\">\n<li>Add 1 portion of corn starch, chinese marinade and sesame oil each to the beef and liver. Mix thoroughly and leave to marinade for 1 hr.<\/li>\n<li>Heat wok and oil. Stir-fry onions and ginger till fragrant.<\/li>\n<li>Add beef and fry till half-cooked.<\/li>\n<li>Add leeks and livers and stir-fry 1min.<\/li>\n<li>Add 1.5 tbsp Chinese marinade, 1 tsp sesame oil and 3\/4 cup water. Leave to boil for 5min at low heat.<\/li>\n<li style=\"text-align: justify;\">Serve hot with rice.<\/li>\n<\/ol>\n<p style=\"text-align: justify;\"><strong><em>Tricks<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Buy a bottle of the marinade now! I was considering between a bottle of dark soya sauce and this marinade. The choice for the latter paid off! I&#8217;m going to drown all my eggs in this sauce soon to make braised eggs.<\/li>\n<li style=\"text-align: justify;\">Yes, you&#8217;re right, it&#8217;s THAT bottle in the background of the picture.<\/li>\n<li style=\"text-align: justify;\">The leeks found in the supermarkets here are simply fantastically fresh and huge! We got 3 stalks, without the leaves, for just GBP1! It&#8217;s so fresh that it makes cooking dishes a lot easier since the stalks cook very quickly. Not sure if these are available in Singapore though.<\/li>\n<\/ul>\n<p><strong><em>Serving<\/em><\/strong>:<br \/>\n2 persons<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=1475\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>I&#8217;m almost all done with the stocking up of ingredients in the hostel kitchen. Just today, we managed to snatch up an even more estimable commodity: a bottle of Chinese marinade sauce! We didn&#8217;t even know such a sauce existed &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=1475\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[113,132],"tags":[226,52],"class_list":["post-1475","post","type-post","status-publish","format-standard","hentry","category-beef-foodrecipes","category-chinese","tag-stir-fried","tag-teochew"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1475","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1475"}],"version-history":[{"count":24,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1475\/revisions"}],"predecessor-version":[{"id":5209,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1475\/revisions\/5209"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1475"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1475"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1475"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}