Monday, July 6, 2009

Saute Garlic Liver, Tub Tod Kratiem

Last time I did an annual health check-up, my doctor said that I need to add more iron into my dietary list. He said my red blood cell count is a little below normal, and that my body needs more iron to help the process of increasing red blood cells.

Besides green leaves, one of my iron-rich of choice is liver. As we all know, it is also very concentrated source of high-quality protein, vitamins and minerals.

Just like other kids out there, I fed my aunt's dog with livers from my plate as soon as she turned away. I didn't like the smell of it, and the taste was bitter to me. As I grow up, all of the sudden the bitter livers become tasty, and the smell never bother me anymore. I now know how to deal with liver smell......Got Milk?

Since liver is known in high cholesterol, to balancing them out with garlic is a good way to enjoy eating liver. Light soy sauce using as a marinate gives liver a very tasteful dish.


- 2 oz. Pork liver or Beef liver
- 10 cloves of fresh garlic, coarsely chopped
- black pepper
- 1 cup of milk
- 2 tbsp. vegetable oil

- 2 tbsp. soy sauce
- 1 tsp. salt
- 2 tbsp. sugar
- 1 tbsp. whisky

1. Cut liver into 1/4 inch thick. To get rid of the liver smell, soak them in milk for 10 min.
2. Rinse off the milk, and then marinate the liver with all ingredients, except vegetable oil, for another 10 min.

Get your saute pan ready

1. Heat up a pan, put in vegetable oil.
2. Add marinated liver to the pan, and saute until no red blood on the liver left. Seasoning with black pepper. Turn off the heat. Serve.

*Be conscious that liver doesn't need to be cooked too long, if so it will become dry and too hard.*

Eat them together with any kind of vegetable dishes and steamed rice. Make your mother proud this time, and listen to her when she say "Eat your liver, they are good for your body."

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