Monday, November 21, 2005

Peppered Pork Steak in Garlic Liver Sauce and Vegetable and Egg Kiampong (fried rice )

I just love the combination of steaming hot kiampong(fried rice) with a very tender pork steak. It is very simple to make. The steak was simply seasoned the lots of black pepper and salt on both sides. Pan fried in hot oil cooked until just tender. The secret to a good steak is to let it rest for 15 to 20 minutes since while you are cooking the meat the muscel tightens up and the juice is extracted, so everytime you make a steak for a simple party or even a reunion, set your meat aside to relax the proteins and retain the juice. Nothing compares to be eating a tender peice of steak, right?:) Of course with my imitation of liver sauce :the pan drippings of my steak is what I used to first saute my garlic, liver spread or pate (Reno brand in particular) , a little vinegar, sugar and lots of black pepper.

The fried is simply sauteed in lots of chopped garlice, green peas, corn and carrots, chopped chives and seasoned with my favorite flavoring lemon pepper with fluffy scrambled eggs. Another tip:always add like 2 to 3 tbsp. of fresh whole milk on your scambled eggs to make it softer and taster and look really good.

Rating: So many steps but worth it. The sauce can also be sweet and sour or simple as ketchup or vinaigrette.


ting-aling said...

Welcome to food blogging!

Karen said...

I am sssoooo hungry because of KC! :)