{"id":824,"date":"2009-10-12T15:32:04","date_gmt":"2009-10-12T22:32:04","guid":{"rendered":"http:\/\/seattletimes.6eptember.com\/?p=824"},"modified":"2009-10-12T15:32:04","modified_gmt":"2009-10-12T22:32:04","slug":"pork-steak","status":"publish","type":"post","link":"https:\/\/seattletimes.6eptember.com\/?p=824","title":{"rendered":"Pork Steak"},"content":{"rendered":"

i seriously do not wanna turn my blog into a food blog! haha… but I can’t help it!<\/p>\n

Here’s what I cooked on Monday \ud83d\ude00 It’s one of my fave food from my mum.. so she told me the recipe and I cook it.. It’s great to cook this dish when u have too much potatoes! ( Yes, potatoes are cheap here, like 99cents a BIG bag! so I always end up with a huge bag.. heh.. besides cooking curry or stew I cook this too!)<\/p>\n

It doesn’t look this nice all the time… (Hint: Use more oil! *unfortunately*)<\/p>\n

12 Oct’09<\/strong>
\n\"P1040267\"<\/p>\n

Dec’ 08<\/strong>
\n\"DSCF4101\"<\/p>\n

heh.. skill improved right?? \ud83d\ude42<\/p>\n

Right, below shows the recipe.. Need to type it down somewhere as what I have is on a book<\/p>\n

———-<\/p>\n

Pork Steak<\/strong><\/p>\n

Prepare this before hand:
\n1) Biscuit crumps – from any type of crackers.
\n2) Boil potatoes until it becomes soft. The softer the better, easier to mash
\n3) Slice coriander leaves<\/p>\n

How to cook:
\n1) Mash potatoes
\n2) Sprinkle salt in mashed potatoes
\n3) Put coriander leaves, mince meat and pepper in the mixture
\n4) Mix well
\n5) Separate egg white from egg yolk
\n6) Put egg yolk in mixture. Mix well again
\n7) Make mixture into flat balls
\n8 ) *IMPORTANT* Put balls in biscuit crumps then coat with egg white!
\n9) Put oil in pan. Pan-fry till golden brown <\/p>\n","protected":false},"excerpt":{"rendered":"

i seriously do not wanna turn my blog into a food blog! haha… but I can’t help it! Here’s what I cooked on Monday \ud83d\ude00 It’s one of my fave food from my mum.. so she told me the recipe and I cook it.. It’s great to cook this dish when u have too much … <\/p>\n

Continue reading “Pork Steak”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"_links":{"self":[{"href":"https:\/\/seattletimes.6eptember.com\/index.php?rest_route=\/wp\/v2\/posts\/824"}],"collection":[{"href":"https:\/\/seattletimes.6eptember.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/seattletimes.6eptember.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/seattletimes.6eptember.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/seattletimes.6eptember.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=824"}],"version-history":[{"count":0,"href":"https:\/\/seattletimes.6eptember.com\/index.php?rest_route=\/wp\/v2\/posts\/824\/revisions"}],"wp:attachment":[{"href":"https:\/\/seattletimes.6eptember.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=824"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/seattletimes.6eptember.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=824"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/seattletimes.6eptember.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=824"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}