"""Adobong Balunbalunan/Chicken Gizzard Stewed In Vinegar And Soy Sauce"""
= In the Philippines, a common way of preparing balunbalunan(Gizzard) is to cook it adobo style, meaning with soy sauce, vinegar and a bay leaf. It is usually paired with atay (liver). It can also be fried or sauteed.
(Maybe in Other this is not pleasant eating and exotic but really when you try it you cant stop eating until the plate is empty! I swear very delicious and deliciously serve hot with rice is more 100% the best to filipino people! )
"INGREDIENTS":
2 kg. Chicken Gizzard with a Pinch of Salt and Pepper
Oil
2 Onion for Saute
8 Garlic
Water for Boiling
Mixture:
8 Garlic
6 Laurel Leaves
1 Teaspoon Whole Pepper
2 Teaspoon Pepper
2 Tablespoonful Brown Sugar
1 1/2 Cup Water
2 Pinch Salt
8 tablespoon Vinegar
13 tablespoon Soy Sauce
"PROCEDURE":
STEP 1: In a Pot, Put Oil and wait until Hot.
STEP 2: In Medium Heat Saute Garlic and wait until Golden Brown. After Saute Onion and wait until Transparent.
STEP 3: Add the Gizzard, Mix and Simmer in a Bit. After Add Water and Simmer it in Medium Heat in 40 minutes until the Gizzard will be Tender. If the Gizzard is already Tender.
Add Gizzard:
Mix:
Simmer:
Add Water:
STEP 4: Add the Mixture and Wait until Smaller and Thick. When Start Smaller and Thick the Gizzard is Ready to Serve!.
Smaller And Thick:
Gizzard is Ready To Serve:
(Best Measurement to big Family Serving Menu)
(YUmmy Exotic Chicken Gizzard! Done new recipe. Im so happy share my new recipe and more inspire me when I see my fellow steemir happy for it!)
Please dont forget to comment about this recipe :).!
Enjoy Cooking!
Happy Cooking! :)
Thank you!