Adobong Atay at Balunbalunan ng Manok

Adobong Atay at Balunbalunan ng Manok

Ingredients:
1/2 kilo chicken gizzard
1/2 kilo chicken liver
1 head garlic, peeled,crushed
1 medium size onion, peeled, chopped
2 thumb size ginger, skinned, sliced
1 tsp. peppercorns
3-5 pieces bay leaf
3-5 pieces red hot chili
1/4 cup soy sauce
1/3 cup vinegar
salt

Cooking Instructions:

Cut in to halves and remove hard inner lining of chicken gizzard, cut chicken liver into serving pieces. Wash thoroughly, drain and keep aside. In a medium size sauce pan first put in the chicken gizzard, pour in 5 to 6 cups of water then add in the vinegar, soy sauce, garlic, onion, ginger, peppercorns and bay leaf bring to a boil and simmer in medium heat for 30 to 45 minutes or until the chicken gizzard are tender. Add in the chicken liver and chili, cook for another 5 to 10 minutes or until the liquid turns to an oily sauce, correct saltiness if required. Serve with a lot of rice.


source: http://www.overseaspinoycooking.com

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Ginataang Kuhol

Ginataang Kuhol

30 kuhol or snails

2 cups kangkong leaves & stalks

1 cup thick cream (1st Extract)

2 cups thin cream (2nd Extract)

3-4 green pepper

1 medium onion, sliced

4 cloves garlic, minced

2 tbsp minced ginger

bagoong to taste

Cooking Instructions:

Soak kuhol in water for 2-3 hours. Wash and drain. Break tail-end of snails (simply by tapping with the handle of a knife). Wash again and drain. Set aside.

In a pan, put in thin cream, add garlic, ginger, onion, and green pepper. Bring to a boil. Add snail and kangkong leaves and stalks. Season with bagoong or salt. When kangkong is half cooked, add thick cream. Simmer for 10 minutes. Serve immediately.

source: Lutong Cavite

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Inihaw na Liempo (Grilled Pork Belly) 

Ingredients:

• 1 kg Pork Belly (Liempo), 1 inch thick

For Basting:

• 1/4 cup ketchup
• 1 tablespoon cooking oil

For Marinade:

• 1/2 cup soy sauce
• 6 cloves garlic, crushed
• 1/4 cup calamansi or lime juice
• 1/2 teaspoon grind black pepper
• 1 teaspoon salt
• 3 tablespoons brown sugar

Cooking Procedure:

1. In a bowl, combine marinade ingredients then marinate pork belly for at least 3 hours or in a fridge overnight.
2. Remove the pork belly and then reserve the marinade.
3. Combine ketchup and oil in marinade then mix well for basting.
4. Grill marinated pork belly over hot charcoal for 10 minutes each side or until tender while basting with marinade mixture.
5. Transfer serving plate and serve with steamed rice and spicy toyo-mansi.

Source: FilipinoStyleRecipe.com

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.