Liver Steak

Following the post about Menudo is another dish with liver....

I grew up not liking liver (big chunks that is). Since Menudo has liver on it, it wasn't always a favorite dish of mine...I am not fond of picking out the liver and putting them on the side of my plate. Ironically, liver spread, particularly Reno brand is my favorite sandwich spread. =)

The reason why I started cooking liver dishes is so my sickly son could benefit from the iron it richly contains.

To prepare this dish, I marinate the liver overnight so the flavor can be absorbed well. Though the preparation takes a day, cooking time is short.

Ingredients:

Liver, cut into thin strips
soy sauce
lemon juice
pepper
onion, cut into rings
oil

How to:

1. In a small container, combine soy sauce enough to marinate the liver, add lemon juice (according to taste) and season with pepper. Keep refrigerated until you want to cook them and make sure each strip is soaked with the mixture.

2. (When you decide to cook the liver), heat a little oil in a deep pan, cut onions into rings leaving a few to be chopped. Saute the smaller pieces of onion on oil.

3. When onion turns transparent, drop in the liver strips one by one. Cook one side for a few minutes then turn.

4. Add the onion rings and mix them well with the liver.

5. Pour the soy sauce mixture and cover, turn off stove but leave the pan on stove to soften the onions.

6. Best served with rice... (yet I forgot to include rice)

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Lasang Pinoy Sundays - Red

Lasang Pinoy, Sunday Edition - RED

At first look you might wonder "that's orange not red...." True, as I have many times mentioned I am no good with Filipino foods, but when I started this foodblog I tried learning some of the more favorite pinoy dishes. As you can see the meat did not take on a red color, perhaps for lack of asuete or because I did not use tomato sauce only pure tomatoes. Iam posting this for lack of red...

Menudo is one of the many that I tried and yes, shameful as it may, this is my first time cooking it...=D

Ingredients:

1 small head of garlic (minced)
1 medium size onion (diced)
1/2 kilo pork meat (chunked)
1/4 kilo pork liver (cubed)
5 pieces chorizo Bilbao (cut, optional)
4 potatoes (peeled, cut in small cubes, fried)
2 carrots (peeled, cut, partly fried)
1 green and 1 red bell pepper (diced)
1 cup green peas
1/4 cup raisins (optional)
2 teaspoons of patis (fish sauce)
1 cup pork or chicken stock
3 tablespoons oil
3 tomatoes (diced)

How to:

1. In a pan or wok, heat oil. Saute garlic and onion.

2. Add pork meat, chorizo de Bilbao, and tomatoes. Let the tomato's juice ooze out by covering then bring to a boil.

3. Add patis and the stock.

4. Simmer for 20 minutes or until the pork is tender.

5. Add the liver, green peas, potatoes, carrot, bell pepper and raisins. Boil for another 2 minutes. Liver is easily cooked and gets tough when cooked longer so it better to put them at when the dish is almost done.

6. Season with salt and pepper according to taste.

7. Serve with rice.

For more glorious RED food, visit Ces' page.

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