Monday, October 17, 2005

Liver Steak

I had to hide the liver with tomatoes and onions so my kids will eat it. It's actually one of the best sources of iron but you should have this only once in a while because even if liver is rich in iron, it is also rich in cholesterol.

I used to hide my share under the chair when I was young. I had a sister who was sick of leukemia and my parents were advised to serve her liver because it's rich in iron. Over the years, I have learned to like this and to this day, I love cooking it.


1/4 cup soy sauce
2 cloves of garlic, finely chopped
juice of one lemon
1/4 tsp of ground pepper
1 lb of beef liver, thinly sliced
oil to fry
1/2 cup of flour
2 medium tomatoes, coarsely chopped
1 medium onion, coarsely chopped

Pat the liver dry with paper towel. In a bowl, mix the soy sauce, garlic, ground pepper and lemon juice. Marinate liver with the soy mixture for about 10 minutes. Dredge liver slices in flour and pan fry. Set aside. Do not throw soy mixture away.

In a separate pan, saute onion and tomatoes. Add the fried liver slices. Season with the soy mixture set aside earlier. Let cook for about 5 minutes. Serve.


dexiejane said...

this reminded me of my Mom. she ate liver dishes like this too coz of Lukemia. looks good Ting. the onions and tomatoes are a perfect cover up :)

ting-aling said...

Oh I remember, your mom passed away because of leukemia. My sister ate half-cooked ones that I am older, I actually enjoy it.

eye said...

a lot of people i know don't eat liver, because they find the texture weird ang icky. it's good that i grew up loving it (since i am anemic), esp. when cooked this way, ganda ng presentation nakakatakam talaga!

ting-aling said...

Thanks Eye!

Karen said...

Hid under the chair? Hehehe! Comedy ka Ting, how did you get away with that?

Perhaps I'm one of those who has loved eating liver since childhood. Ako kasi ang taga-ihaw at dikdik when we make sarsa ng lechon so I'm forced to taste it.

Wonderful entry!

ting-aling said...

Simple lang Karen. Once I know that my ulam is liver, I come up with so many ideas before I sit down..clever, clever me.

Oh you have to share me the recipe for the sarsa.