{"id":116,"date":"2014-05-05T07:57:31","date_gmt":"2014-05-05T07:57:31","guid":{"rendered":"http:\/\/wordpress.trainingelite.com\/?p=116"},"modified":"2014-05-05T12:32:13","modified_gmt":"2014-05-05T12:32:13","slug":"day-1-stir-fried-black-pepper-beef-nua-pad-pik-thai","status":"publish","type":"post","link":"http:\/\/wordpress.trainingelite.com\/?p=116","title":{"rendered":"Day 1 – Stir-Fried Black Pepper Beef (Nua Pad Pik Thai)"},"content":{"rendered":"

Stir-Fried Black Pepper Beef (Nua Pad Pik Thai)<\/p>\n

\"Job_5091\"<\/a><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
50g<\/td>\nBeef, very thinly sliced (porterhouse or rump)<\/td>\n<\/tr>\n
\u00bc<\/td>\nOnion (brown), Cubed<\/td>\n<\/tr>\n
\u00bc<\/td>\nBell pepper (red and green), cubed and seeded<\/td>\n<\/tr>\n
1<\/td>\nSpring onion, cut into 2.54cm lengths<\/td>\n<\/tr>\n
\u00bd Cup<\/td>\nChicken stock<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/tr>\n
Marinade :-<\/td>\n<\/td>\n<\/tr>\n
1 Tab<\/td>\nOyster sauce<\/td>\n<\/tr>\n
1 Tsp<\/td>\nSoy sauce<\/td>\n<\/tr>\n
\u00bd Tab<\/td>\nWhite sugar<\/td>\n<\/tr>\n
2-3<\/td>\nCloves garlic<\/td>\n<\/tr>\n
1 Tab<\/td>\nCrushed black pepper<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/tr>\n
Seasoning for black pepper sauce:-<\/td>\n<\/td>\n<\/tr>\n
\u00bd Tsp<\/td>\nLight soy sauce<\/td>\n<\/tr>\n
\u00bd Tab<\/td>\nOyster sauce<\/td>\n<\/tr>\n
\u00bd Tab<\/td>\nWhite Sugar<\/td>\n<\/tr>\n
1 Tsp<\/td>\nCrushed black pepper<\/td>\n<\/tr>\n
1-2 Tab<\/td>\nVegetable oil<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
    \n
  1. Prepare marinade, add beef and leave for more than 30 minutes<\/li>\n
  2. Mix all seasoning ingredients well. Put aside<\/li>\n
  3. Heat 1 tab of vegetable oil in wok. Add beef and cook until it is 80% done. Add onion, bell pepper and chicken stock. Mix and taste. If required add seasoning.<\/li>\n
  4. Remove from heat and serve.<\/li>\n<\/ol>\n

     <\/p>\n","protected":false},"excerpt":{"rendered":"

    Stir-Fried Black Pepper Beef (Nua Pad Pik Thai) 50g Beef, very thinly sliced (porterhouse or rump) \u00bc Onion (brown), Cubed \u00bc Bell pepper (red and green), cubed and seeded 1 Spring onion, cut into 2.54cm lengths \u00bd Cup Chicken stock Marinade :- 1 Tab Oyster sauce 1 Tsp Soy sauce \u00bd Tab White sugar 2-3 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-116","post","type-post","status-publish","format-standard","hentry","category-thailand"],"_links":{"self":[{"href":"http:\/\/wordpress.trainingelite.com\/index.php?rest_route=\/wp\/v2\/posts\/116","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/wordpress.trainingelite.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wordpress.trainingelite.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wordpress.trainingelite.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/wordpress.trainingelite.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=116"}],"version-history":[{"count":4,"href":"http:\/\/wordpress.trainingelite.com\/index.php?rest_route=\/wp\/v2\/posts\/116\/revisions"}],"predecessor-version":[{"id":127,"href":"http:\/\/wordpress.trainingelite.com\/index.php?rest_route=\/wp\/v2\/posts\/116\/revisions\/127"}],"wp:attachment":[{"href":"http:\/\/wordpress.trainingelite.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=116"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wordpress.trainingelite.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=116"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wordpress.trainingelite.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=116"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}