{"id":803,"date":"2010-04-09T22:08:29","date_gmt":"2010-04-09T14:08:29","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=803"},"modified":"2015-09-30T17:16:02","modified_gmt":"2015-09-30T09:16:02","slug":"stir-fried-leek-with-tau-kwa","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=803","title":{"rendered":"Stir-Fried Leek with Tau Kwa"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-804\" title=\"Stir-Fried Leek and Tau Kwa\" alt=\"Stir-Fried Leek and Tau Kwa\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/04\/Leek-and-Tau-Kwa.jpg\" width=\"650\" height=\"488\" srcset=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/04\/Leek-and-Tau-Kwa.jpg 500w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/04\/Leek-and-Tau-Kwa-300x225.jpg 300w\" sizes=\"auto, (max-width: 650px) 100vw, 650px\" \/><\/p>\n<p style=\"text-align: justify;\">I finally know! That the leaves of a stalk of leek can&#8217;t be eaten. It sounds silly, but I&#8217;ve never bothered about leeks until now. I believe curiosity got the better of me, and lucky for me, there are so many online videos available to teach me how to cope with the strangeness of nature.<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p style=\"text-align: justify;\">Here&#8217;s just one of those that I found interesting:<\/p>\n<p><span style=\"text-decoration: underline;\"><strong><a title=\"Washing and Cutting of Leeks\" href=\"http:\/\/www.ehow.com\/video_2261383_preparing-cook-leeks-vegetables-recipe.html\" target=\"_blank\">Preparing to Cook Leeks Vegetables Recipe<\/a><\/strong><\/span><\/p>\n<p style=\"text-align: justify;\">I&#8217;ve also found out that rubbing the Tau Kwas in salt just before sauteing will make its texture much softer, chewier and tastier! \ud83d\ude00<\/p>\n<p><strong><em>Ingredients<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Minced pork: 200g<\/li>\n<li style=\"text-align: justify;\">Tau Kwa: 400g (1 big piece), cubed<\/li>\n<li style=\"text-align: justify;\">Salt: 1\/2 tsp<\/li>\n<li style=\"text-align: justify;\">Sesame oil: 1 tsp<\/li>\n<li style=\"text-align: justify;\">Corn starch: 1 tsp<\/li>\n<li style=\"text-align: justify;\">Oil: 4 tbsp<\/li>\n<li style=\"text-align: justify;\">Leek: 2 stalks, leaves and roots removed<\/li>\n<li style=\"text-align: justify;\">Oyster sauce: 1 tbsp<\/li>\n<li style=\"text-align: justify;\">Light soy sauce: 1 tbsp<\/li>\n<li style=\"text-align: justify;\">Chili padi: 2, sliced<\/li>\n<li style=\"text-align: justify;\">Water: 1\/3 cup<\/li>\n<\/ul>\n<p><strong><em>Method<\/em><\/strong>:<\/p>\n<ol>\n<li style=\"text-align: justify;\">Rub 1\/4 tsp salt into Tau Kwa and 1\/4 tsp into minced pork.<\/li>\n<li style=\"text-align: justify;\">Further season pork with sesame oil and corn starch. Mix well.<\/li>\n<li style=\"text-align: justify;\">Cut each stalk of leek vertically into half from top to bottom. Then slice diagonally (2cm thick).<\/li>\n<li style=\"text-align: justify;\">Heat 2 tbsp oil for frying.<\/li>\n<li style=\"text-align: justify;\">Fry Tau Kwa till golden brown. Set aside, placing them nicely on a plate.<\/li>\n<li style=\"text-align: justify;\">Heat 2 tbsp oil and fry pork.<\/li>\n<li style=\"text-align: justify;\">Add leek, sauces and chili.<\/li>\n<li style=\"text-align: justify;\">Add water and let boil 3min till water has evaporated by half.<\/li>\n<li style=\"text-align: justify;\">Pour mixture onto Tau Kwa. Serve hot with rice.<\/li>\n<\/ol>\n<p><strong><em>Tricks<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">It&#8217;s supposed to be a dry dish, so add less water according to your preferences.<\/li>\n<li style=\"text-align: justify;\">Beef can be used to replace pork in this dish. I used pork because I&#8217;m a non-beef eater.<\/li>\n<li style=\"text-align: justify;\">Use any remaining leek and slice it thinly. Sprinkle on top of dish as garnish.<\/li>\n<\/ul>\n<p><strong><em>Fiery rating:<\/em><\/strong><br \/>\n\ud83d\udc7f \ud83d\udc7f<\/p>\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=803\" 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 finally know! That the leaves of a stalk of leek can&#8217;t be eaten. It sounds silly, but I&#8217;ve never bothered about leeks until now. I believe curiosity got the better of me, and lucky for me, there are so &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=803\">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":[132,33],"tags":[226],"class_list":["post-803","post","type-post","status-publish","format-standard","hentry","category-chinese","category-vegetables","tag-stir-fried"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/803","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=803"}],"version-history":[{"count":17,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/803\/revisions"}],"predecessor-version":[{"id":9004,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/803\/revisions\/9004"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=803"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=803"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=803"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}