Chicken Liver Adobo with Hard Boiled Egg

Chicken Liver Adobo with Hard Boiled Egg

Ingredients

• 1 pound of chicken liver
• 1 red bell pepper, sliced thinly (optional
• ¹⁄₃ cup of soy sauce
• ³⁄₄ cup of vinegar
• 1-2 cups of water
• 1 teaspoon of garlic, minced
• 1 small onion, sliced
• ¹⁄₂ teaspoon of whole black peppercorns
• 2 pieces of bay leaf
• 1 tablespoon of sugar
• 4-5 tablespoons of cooking oil
• 3-4 eggs, hard boiled with shells removed

Cooking Instructions

1. Rinse the chicken liver with clean water.
2. Heat a frying pan over medium heat then add the cooking oil.
3. Add garlic to pan and fry it until it is slightly browned.
4. Then add the onions and cook until they become translucent.
5. Now add the bell pepper and saute for 5 minutes.
6. Add the soy sauce and simmer for a few minutes.
7. Add the chicken liver and simmer over medium heat until the liquid has reduced.
8. Add the whole peppercorns, bay leaf, sugar and vinegar, but do not stir.
9. Once this starts to boil, stir then add water according to your taste.
10. Continue simmering until the sauce is reduced.
11. Add the hard boiled eggs.
12. Serve hot with steamed rice and enjoy!

 
source : http://www.filipinochow.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.

Adobong Pork Isaw

Adobong Pork Isaw

Ingredients:

• 300g pork intestines
• 1/2 liter water
• 1 cup soy sauce
• 1 cup vinegar
• 2 pcs laurel
• 2 tbsp sugar
• 1 tbsp black peppercorns
• 1/2 head garlic
• spring onion for garnish

For Basting:

• 1/3 cup adobo broth
• 1 tbsp butter

Cooking Instructions:

1. In a pot, place pork intestines, water, soy, vinegar, laurel, sugar, peppercorn and garlic and boil. Cook until pork is done.
2. Melt butter in a small pan and add a little adobo broth for basting.
3. Skewer the intestines and grill while basting the pork until charred.
4. Garnish with spring onions and serve with vinegar and garlic.

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.

Bopis

Bopis

1/2 kilogram Bopis meat (pork heart and lungs), ground
1 small carrots, diced
1potato, diced
I bell pepper (red or green), diced
1 large onion, chopped
5 cloves garlic, choppes
half thumb size ginger, choppes
Siling haba 
Bay Leaves
Vinegar to taste
1/2 cup water
3 tbsp Soy Sauce
Salt and Pepper to taste
Brown Sugar to taste
4 tbsp Anato oil
1 tbsp Vegetable oil

Cooking Instructions:

 1.  Wash the bopis meat properly.  Place them in a pot and pour water over eat, bring to a boil and simmer until the meat are tender.  Drain bopis meat and rinse in running water. Drain properly to remover excess water.
2.  In a wok,vegetable oil and saute in it the garlic, ginger, and onion.  Throw in the bopis meat.  STir fry for about 2 minutes. Pour 1/2 cup of water and season with the soy sauce and vinegar. Cover and allow to simmer until most of the liquids have evaporated.
3.  Add in the anato oil and throw in the rest of the ingredients. Stir-fry.
4. Adjust taste by adding salt, sugar, and black pepper powder.


source :  Cooking Pinay


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.

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.

Chicken Liver and Gizzard Adobo

Ingredients

• 1 lb. chicken gizzard
• 1 lb. chicken liver
• ½ cup all-purpose flour
• ½ cup soy sauce
• ¼ cup white vinegar
• 1 teaspoon garlic powder
• 4 to 6 pieces dried bay leaves
• 1 teaspoon whole peppercorn
• 4 to 5 cloves crushed garlic
• ¾ cup water
• Salt to taste
• 2 tablespoons chopped green onion
• 4 tablespoons cooking oil

Cooking Instructions

1. Boil the chicken gizzard in 4 cups of water (covered) for 60 to 90 minutes. Drain the water and set aside.
2. Sprinkle 1 teaspoon garlic powder and ¼ teaspoon salt all over the chicken liver. Let it stay for 10 minutes.
3. Heat the cooking oil in a frying pan.
4. Dredge the chicken liver in all-purpose flour. Pan fry for 2 minutes per side. Remove the pan-fried chicken liver. Set aside.
5. On the same pan using the remaining oil, add the garlic, Cook until the color turns light brown.
6. Put-in the gizzard and pan-fried liver. Stir.
7. Add the soy sauce and water. Let boil.
8. Add the bay leaves and whole peppercorn. Cover and simmer for 15 to 20 minutes.
9. Add the vinegar. Let the liquid re-boil. Stir and cook for 5 minutes.
10. Turn the heat off. Transfer to a serving plate.
11. Serve. Share and enjoy!

source : http://panlasangpinoy.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.

La Paz Batchoy

 

La Paz Batchoy

Ingredients:

• 1 kilo mami noodles

Broth

• 1 medium size onion, quartered
• 1/2 head garlic, crushed
• 1/2 tsp. shrimp paste (bagoong)
• 1 tbsp. peppercorns, crushed
• 2 tbsp. Worcestershire sauce
• 10-12 c. beef/pork stock
• 1 tbsp. sugar
• 1 tsp. soy sauce
• salt to taste

Toppings

• 250 g. pork
• 150 g. pork liver
• 150 g. shrimps
• 1 pc. chicken breast

Garnishing

• chicharon, crushed
• chopped garlic,fried
• chopped spring onion

Cooking Instructions:

1. In a large pot, pour in 10-12 c. of stock (from boiled beef and pork bones) and add all broth ingredients and bring to a boil.
2. Reduce heat and blanch shrimp until cooked.
3. Remove shrimp from the pot, remove shell and head each shrimp, set aside.
4. Add in pork, chicken and liver in the pot, let simmer for 25 minutes or until pork, chicken and liver are tender add more stock if necessary.
5. Remove pork, chicken and liver from the pot, drain and let cool.
6. Continue simmering the broth in low heat until ready to serve, season with salt to taste.
7. Slice the pork, chicken and liver into thin strips and set aside.
8. Place noodles in serving bowl and pour strained boiling stock over the noodles. Top with pork, chicken, liver, shrimp.
9. Garnish with chicharon, spring onion and fried garlic.
10. Serve immediately.

Recipe adapted from : Pinoy recipe

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.

Chicharong Bulaklak

Chicharong Bulaklak

• 2 kilos pork mesentery
• 10 cloves garlic, crushed
• 2 medium onions, diced
• 5 bay leaves
• 1 tsp whole peppercorn
• 3 tbsp salt
• cooking oil for deep frying

Dipping Sauce

• vinegar
• 3 cloves garlic, crushed and minced
• 1 small onion,  minced
• salt and pepper to taste 

Cooking Instructions:

1. Wash and rinse the masentery many times until the foul or bitter odor is reduced, if not totally eliminated. Wash inside out.
2. Place the pork mesentery in a large pot or deep frying pan and pour water on it enough to cover it. Let the water boil on high heat for about 10 minute.
3. Drain then, again, pour water on it enough to cover it. Let the water boil on high heat.  Remove any scum.
4. When the broth is clear, adjust the heat to low and add all the ingredients, except for the oil, and continue simmering until the meat is just tender.
5. Remove the meat from the broth, let it cool, drain and slightly dry up. (You can wrap and freeze it if frying is to be done some other time.)
6. To fry, heat enough oil in a large wok or deep frying pan. Slice the boiled meat to manageable sizes. With utmost care, deep fry the meat in batches.
7. Flip them over if necessary to attain even cooking on two sides, golden brown and crisp.
8. Remove excess oil from the cooked meat by properly draining it in paper towel.
9. For the dipping sauce, just mix the ingredient

Adobo Chicken Liver, Gizzard,and Quail Eggs

Adobo Chicken Liver, Gizzard and Quail Eggs 

Ingredients:

• ½ KG Chicken Liver
• ½ KG Chicken Gizzard
• 1 can Cooked Quail Eggs (peeled)
• ¼ cup Vinegar
• ¼ cup Soy Sauce
• 3 Tablespoon Oyster sauce
• 2 Tablespoon Sugar
• 3 pcs Chilies (chopped)
• Salt
• Pepper
• 1 medium Onion chopped
• 1 head Garlic chopped
• Water
• Oil

Cooking Instructions:

1. Clean the Chicken Liver and Gizzard.
2. In a wok, boil the chicken gizzard with water. Let it simmer for 15 minutes.
3. Drain off the excess water after simmering the gizzard. Set aside.
4. In a new wok, sauté Garlic and Onion in oil until golden brown.
5. Add in the Gizzard and Liver. Mix well with the sautéed garlic and onion.
6. Pour in vinegar, soy sauce, pinch of salt, pepper, sugar, and chilies. Add a little water if necessary.
7. Let it simmer for 20 minutes or until the liver and gizzard are cooked. Gradually stir to avoid it from getting burnt.
8. Mix in the quail eggs.
9. Have a taste to judge if you need some adjustments in seasoning.
10. Topped with sautéed garlic and serve with rice.

source:  http://www.pinoytsibog.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.

Kare Kare

Kare Kare

• 1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail)
• 3 cups of peanut butter
• 1/4 cup grounded toasted rice
• 1/2 cup cooked bagoong alamang (anchovies)
• 2 pieces onions, diced
• 2 heads of garlic, minced
• 4 tablespoons atsuete oil
• 4 pieces eggplant, sliced 1 inch thick
• 1 bundle Pechay (Bok choy) cut into 2 pieces
• 1 bundle of sitaw (string beans) cut to 2" long
• 1 banana bud, cut similar to eggplant slices, blanch in boiling water
• 1/2 cup oil
• 8 cups of water
• Salt to taste

Cooking Instructions:

1. In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock.
2. In a big pan or wok, heat oil and atsuete oil.
3. Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. 
4. Add salt to taste.
5. Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.

Filipino Callos

Filipino Callos


1 kilo beef's tripe (tuwalya ng baka); sliced in serving pieces
4 cloves garlic; minced
1 small onion; chopped
1 can pork and beans
5 tablespoons soy sauce
1/4 tablespoon ground black pepper
1/4 tablespoon sugar
1 root ginger; crushed
1 tablespoon salt
MSG (optional)
Cooking Instuctions:

1. In a stock pot with enough water, add the beef stripe, ginger, and salt. Bring to a boil for 20 minutes to remove the obscenity.
2. Remove from fire, replace water and boil again until beef's tripe becomes tender. Slice the beef's tripe lengthwise and set aside.
3. Sauté garlic and onion. Add the beef's tripe, soy sauce, pepper. Stir fry for 10 minutes. 
4. Add the pork and beans, and sugar. Continue cooking for another 5 minutes or until done. Serve hot!

Beef Bopis

Beef Bopis

1 kg beef heart and lung combination
1 large red onion, minced
1 large garlic, minced
2 pieces big bell peppers (green and red), chopped

1 small carrot, chopped 1 piece bay leaf
1 teaspoon ground black pepper
hot chili sauce to taste

1 cup cane vinegar
1/2 cup ketchup
Salt to taste

Vegetable oil

Cooking Instructions:

1. Wash heart and lung, slice them to chunks
2. Place the heat and lung chunks in a pot with enough water. Bring to a boil and simmer for at least 1 hour or until the meats are tender.
3. Drain water and allow the meat to cool then chop chop them into small cubes. Set aside.
4. In a deep pan pour vegetable oil and saute garlic and onions.
5. Add chopped heart and lung and stir-fry for about 5 minutes

6. Add in the bell peppers, carrots, bay leaf, ground black peeper and chili sauce. Mix thoroughly.
7. Add vinegar pouring from the side of the pan and bring to boil without stirring. Lower heat and simmer until about 2/3 of the vinegar are absorbed. 

7. Add ketchup and salt to taste. Mix well.
8. Serve.

source :  Cooking Pinay

Adobong Isaw

Ingredients

• 2 lbs pig or cow’s small intestine
• ½ cup soy sauce
• ¼ cup vinegar
• 6 cloves garlic, crushed
• ½ cup cooking rice wine
• 1 teaspoon whole peppercorn
• 6 pieces dried Thai chili
• 4½ cups water
• 3 teaspoons salt
• 4 pieces dried bay leaves
• 1 teaspoon sugar
• 3 tablespoons cooking oil

Cooking Instructions

1. Pour 4 cups water in a cooking pot, apply heat, and let boil.
2. Add 2 teaspoons salt, 2 pieces dried bay leaves, and cooking wine.
3. Put-in the small intestine and simmer until tender.
4. Remove the tender intestines, turn-off heat, and cut the intestines into 2 inches length. Set aside.
5. Heat a wok or frying pan then pour-in cooking oil.
6. Sauté garlic and dried chili.
7. Put in the intestine and cook for a minute.
8. Add whole pepper corn, bay leaves, soy sauce, vinegar, and ½ cup water then let boil.
9. Stir the mixture then add salt and sugar. Cover and simmer for 15 minutes or until the liquid evaporates.
10. Transfer to a serving plate and serve.
11. Share and enjoy!

source: http://panlasangpinoy.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.