Filipino Style Recipe: Adobong atay at balunbalunan ng manok or chicken gizzard and liver adobo is another variety of Filipino adobo. Chicken gizzard, heart and liver is an exotic foods and usually served as favorite pulutan is some occasions.
Estimated time of preparation: 15 minutes
Estimated time of cooking: 30-40 minutes
Good for 3-5 persons
350 grams chicken giblets and hearts
150 grams chicken liver
5 cloves garlic, crushed
1 onion, chopped
1 thumb-sized ginger, sliced
1/4 cup soy sauce
1/8 cup vinegar
1 teaspoon pepper corns
3 pieces bay leaves
1/2 cup water
3 tablespoons olive oil
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon dried chili flakes(optional)
1. In a pan, heat oil and saute garlic, onion and ginger.
2. Add giblets, heart and water then stir cook until almost dry and brown.
3. Add liver and cook until brown and tender.
4. Add soy sauce, vinegar, pepper corns, bay leaf and chili flakes.
5. Simmer for 5 minutes then adjust seasoning according to taste. Cook until sauce is thickens to nearly dry.
6. Remove from heat then transfer to serving bowl then serve with steamed rice.
Pork Dinuguan or Pork blood stew is a Filipino recipe or dish that consist of savory stew of blood and meat simmered in a rich, spicy gravy of pig blood, garlic, pepper and vinegar. It is recognizably thick and dark. Some use crispy pork as alternative meat and cook until the blood dry. But it makes more special when adding chicharon.
1 kilo pork(liempo or pork loin or pork belly); cut into small cubes.
Add pork innards such as ear and intestine. (optional)
3-4 cups pork blood (Some used beef blood)
4 garlic cloves; crushed and minced
1 small onion; minced
1 thumb-sized ginger; minced
3 long green peppers(siling haba)
2 pieces bay leaf
1/2 cup vinegar
2 tablespoon fish sauce(patis) or 1 teaspoon salt
4 teaspoon brown sugar
1 teaspoon ground pepper
1 tablespoon cooking oil
1. Simmer pork for 30 minutes, remove scum that rises to the surface. Save the broth.
2. In a casserole, heat cooking oil and saute garlic, onion, and ginger.
3. Add pork and continue sauteing until color turn to brown.
4. Season with ground pepper, bay leaf and salt/fish sauce to taste, stir occasionally for 5 minutes until absorb the seasoning.
5. Add broth, simmer and bring to boil.
6. Pour pork’s blood , stirring occasionally to keep the mixture from curdling for 5 minutes.
7. Add vinegar and bring to boil without stirring.
8. Add sugar and long peppers. Adjust seasoning with salt, MSG or fish sauce according to taste.
9. Simmer for 10 minutes.
10. Remove from fire and serve hot with chicharon(Chicharrón) and puto(sweet rice cake)!
Filipino Style Recipe: Papaitan or Pinapaitan is another popular Filipino soup dish that was originate from Ilocos region. It is consist of ox or goat tripes and innards cooked in bile and sampalok or calamansi juice that gives the soup of sourness and bitterness taste.
1 kilo ox tripe/innards
1/2 cup diluted ox bile
2 thumb-sized ginger, cut into strips
1 head garlic, chopped
2 medium-sized onion, chopped
5 pieces green chili(siling haba)
8 pieces calamansi
fish sauce or salt and pepper to taste
1. In a pot, Boil 4 cups water with 1 tablespoon salt.
2. Add ox innards and simmer for 30-50 minutes or until tender.
3. Drain and let it cool. Slice into small pieces then set aside.
1. In a pot, heat oil and saute garlic, onion and ginger.
2. add ox innards and continue sauteing for 3 minutes.
3. Pour 4 cups of water and simmer for 10-15 minutes. Add water if needed.
4. Pour bile and simmer for another 5 minutes.
5. Add green chili, calamansi juice, salt and pepper. Simmer for 3 minutes.
6. Adjust seasoning according to taste. Remove from heat then serve hot.