Stirfry Chicken Gizzard and Liver with Oyster Sauce

Stirfry Chicken Gizzard and Liver with Oyster Sauce. Would you wish you have other method of cooking chicken gizzard and liver, balunbalunan at atay ng manok other than adobo? Stop wishing here is an easy cooking method of cooking the chicken offal. This can be served as a main dish, pulutan or in a sizzling plate. Cooking method is fairly easy aside from the especial ingredient called star anise which some of the readers have never use it and the longer cooking of the gizzard to make it tender, everything is as easy as most stirfry cooking. The star anise should be available in most supermarket spice section or any Asian store near your place. The gizzard needs to be pre-boiled till tender before stirfry cooking. The liver only require minimal cooking, liver will tend to taste bitter when over cooked. The star anise is sautéed together with the other aromatic ingredient for maximum flavour. Now here is the recipe of my Stirfry Chicken Gizzard and Liver with Oyster Sauce.

Ingredients:



1/2 kilo chicken gizzard
1/2 kilo chicken liver
2-3 cloves garlic, crushed
1/2 head garlic, chopped
1 thumb size ginger, cut into thin strips
1/2 thumb size ginger, cut into slivers
1 medium size onion, chopped
2-3 long red and green chili, sliced diagonally
1/2-3/4 cup oyster sauce
2-3 tbsp. soy sauce
1/2 tsp. ground peppercorns
2-3 pieces star anise
1 small bundle spring onion, chopped
salt to taste
cooking oil

Cooking procedure:



Wash chicken gizzard and liver thoroughly. Place the gizzard in medium size pan add enough water to cover. Add in the crushed garlic, ginger slices, bring to a boil and simmer for 25 to 30 minutes or until tender. When done discard water and keep aside gizzard to cool down. In the meantime slice the liver into bite size, rinse and drain, keep aside. Now slice the now tender gizzard into bite size, keep aside. In a wok heat generous amount of oil until it start to smoke. Stir in the garlic, ginger strips and star anise for about a minute, add in the onion and continue to stir cook for another minute. Add in the chicken gizzard and stir cook for 3 to 5 minutes. Add in the liver and continue to stir cook for another 2 to 3 minute. Stir in the oyster sauce and 1/2 cup of water bring to a boil and simmer for 10 to 15 minutes stirring occasionally until the liquid turns to a thick oily sauce and almost dry. Season with the ground peppercorns, add the sliced chili and cook for another minute. Serve garnished with chopped spring onions. Alternately serve on a sizzling plate with rice.

See other chicken gizzard and liver recipe:

Adobong Atay at Balunbalunan ng Manok
Adobong Atay at Balunbalunan ng Manok sa Pinya
Chicken Adobo in Oyster Sauce
Special Adobo

Ginisang Mungo with Salmon Belly

Ginisang Mongo with Salmon Belly. Have you been wondering how to cook those salmon belly strips that are usually sold at discounted prices? What I do is deep fry it till crisp and add them to my mung bean soup, ginisang mongo. They are good substitute to pork or may be used with the meat. As to my other mung bean recipe cooking is basically the same. I always wanted my mung bean cooked till the beans are disintegrated to form a thick soup dish. As much as possible I try to remove the bean shells that usually float at the center of the boiling beans by scooping them out. For this recipe I also added some bitter melon tops/leaves, I like the bitterness the ampalaya leaves. Of course you can always add your favorite vegetable that you used on your ginisang monggo. Here is the recipe on of my Ginisang Mongo with Salmon Belly.

Ingredients:



2 1/2 cups munggo (mung beans)
250 grams salmon belly, cut to serving pieces, fried
1/2 head garlic, chopped
1 medium size onion, chopped
1 medium size tomato, chopped
2 thumb size ginger, cut into strips
1 bundle talbos ng ampalaya, bitter melon tendrils, trimmed
2 bundles talbos ng sili, chili tendrils, trimmed
2-3 pcs. long green chili
1/3 cup fish sauce
cooking oil
salt

Cooking procedure:

Wash mung beans, check and remove stones that might have mixed with the beans. Put in a medium size pot and add water to cover, bring to a boil for 2 to 3 minutes drain and discard first boiled liquid. Add fresh water up to half full and bring to a boil. Simmer for 30 to 45 minutes or until beans disintegrate, scoop out empty bean skins that rises, add more water as necessary. In another sauce pan sauté garlic, ginger onion and tomato. Add fried salmon belly and fish sauce, quickly stir cook for about a minute. Add sautéed ingredients to the boiling pot of mung beans and simmer for 2 to 3 minutes. Add in the talbos ng ampalaya and green long chili, continue to simmer for for a minute or until the talbos ng ampalaya are half cooked. Season with salt if required. Add in the talbos ng sili and continue cooking for another minute.Serve hot.


See other mung beans dish;

Guinataang Mungo, Mung Bean Soup with Coconut Cream
Ginisang Munggo with Talbos ng Sili
Ginisang Red Munggo Beans
Munggo with Sotanghon
Ginisang Munggo
Sautéed Mung Bean Sprouts
Ginisang Togue with Tokwa
Ginisang Togue

Hinog na Sampalok at Makopa

Hinog na Sampalok at Makopa bring out my childhood food memories. These may not be as appealing to the kids of today but during my childhood tamarind and makopa are the two of my favorite fruits. I still remember, with my friends we used to throw stones at those trees and we usually race against its other as the fruits drops to the ground.



The ripe tamarind fruit and makopa fruit was from the fruit stalls at Market Market at Bonifacio Global City. I always make it a point to visit Fiesta Market looking for regional food delicacies and fresh fruits. Adjuscent to Market Market are Serendra and Bonifacio High Street. Below are photos taken during our several visits to the place.

Market Market, Bonofacio Global City

A Futuristic Tricycle at Market Market

Serendra, Bonofacio Global City

Bonifacio High Street, Bonofacio Global City

A Rock Waterfall at Bonifacio High Street

Guinataang Puso ng Saging at Hipon

Guinataang Puso ng Saging at Hipon. Here is another version of banana blossom cooked with coconut milk. This is basically the same with my previous recipe of Guinataang Puso ng Saging, except that this time in addition to the main banana blossom ingredient I also included generous amount of medium sized shrimps. For the coconut milk I used pure coconut milk (Pure coconut milk is available at Metro Manila wet markets, the coconut milk is extracted using an improvised device that presses the grated coconut milk to extract the coconut milk.) Sliced banana blossom is also available at Metro Manila wet markets however I normally buy my sliced banana blossom at supermarket, they are sold in most Metro Manila supermarkets. Here is the recipe Guinataang Puso ng Saging at Hipon.

Ingredients:

1/2 kilo thinly sliced puso ng saging, banana blossom
1/2 kilo medium size shrimp, shelled
2 cup pure coconut milk
1 thumb size ginger, cut into strips
1/2 head garlic, chopped
1 medium size onion, chopped
3 tbsp. vinegar
1/4 cup fish sauce
3-4 pieces green chili
2-3 siling labuyo, chopped
1/2 tsp. crushed peppercorns
salt
cooking oil

Cooking procedure:



In a sauce pan sauté garlic, ginger and onion until fragrant. Add in 1 1/2 cup of the coconut milk and 1/2 cup of water bring to a boil and simmer, stirring constantly to avoid curdling for 8 to 10 minutes. Add in the sliced banana blossoms, siling labuyo, crushed peppercorns, fish sauce, vinegar and continue to simmer for 10 to 15 minutes or until most of the liquid has evaporated at low to medium heat stirring occasionally. Add in the shrimp, green chili and remaining coconut milk. Cook for another 3 to 5 minutes, correct saltiness if required. Serve with a lot of rice.

Lechon Manok, Oven Rotisserie Roasted Chicken

Lechon Manok is an all-time favorite chicken dish to most Pinoy. If you happen to live in Metro Manila or any city or town around the country there are always stalls that sell charcoal roast whole chicken around the corner or one of the more popular like Andoks Lechon Manok or Baliwag Lechon Manok. They are also available on some of the fastfood chains scattered around the country. For those who are overseas and are craving for roast chicken Pinoy style I would like to share my Lechon Manok recipe using your conventional oven. For this version of Lechon Manok the chicken is roasted using the rotisserie function of your oven. The recipe may also be adopted using a Turbo Broiler, see my previous post of Lechon Manok using the Turbo Broiler. The recipe also calls for lemongrass as one of the aromatic ingredients. This may be omitted should you cannot find one. Lemongrass is usually found on most Asian Stores at your location or on the vegetable section of some supermarkets. Okey here is the recipe of my oven version of Lechon Manok, do not forget to buy the Lechon Sauce.



Ingredients:

1 whole large size chicken, wash drained
2 tbsp. sampalok sinigang mix
1 small size onion, quartered
1/2 lemon, sliced
1/2 head garlic, crushed
3-4 stalk lemongrass, trimmed crushed at the stem.
salt and pepper



Cooking procedure:

Rub chicken inside out with the sinigang sampalok mix, salt and pepper to taste. Let stand for at least 15 minutes or overnight. Now stuff the chicken cavity with the lemon grass, onion, garlic and lemon. Tuck in neck inside the cavity. Preheat oven at 350°F to 400°F. Skewer the whole chicken onto the steel skewers, making sure to use the locking fins. Hang skewers onto rotisserie of the oven. Roast chicken with the rotisserie on for 1 hour to 1 1/2 hours changing the rotisserie rotation direction a few times. Roast until golden brown.



Serve with lechon sauce or spicy ketchup.





See related chicken recipe;

Lechon Manok, Turbo Broiled Chicken
Savory Chicken, Roast Chicken
Max's Style Fried Chicken
Chicken Meatloaf, Relleno Style
Rellenong Manok
Chicken Inasal

Grilled Tuna Steak, Inihaw na Bariles

Grilled Tuna Steak, Inihaw na Bariles. The easiest method to grill a tuna steak is by pan grilling, however if you have a heavy grilling plate the result will be far better. They are convenient just heat the plates in your stove, and you can now grill indoors. I would suggest to set your overhead stove exhaust to maximum settings and open all your kitchen windows. The grilling plate that I used for this recipe has ridges that will make real grill marks on the fish. For this recipe I just marinated the fish steak with soy sauce, kalamansi and some Knorr liquid seasoning. Here is the recipe of this easy Grilled Tuna Steak, Inihaw na Bariles, enjoy.



Ingredients:



3 to 4 slices of tuna steaks
1/3 cup soy sauce
3 to 5 kalamansi, juice extracted
Knorr liquid seasoning

Cooking procedure:



Marinate the tuna steaks with the mixture of soy sauce, kalamansi and a few dash of Knorr liquid seasoning for at least 5 minutes. Heat the hot plate until it start to smoke. Grill fish for 3 to 5 minutes on each side at medium heat. Sprinkle/dash with Knorr liquid seasoning in between. Serve with your favorite dipping sauce.

Guinataang Sugpo at Kamias

Guinataang Sugpo at Kamias is my version of prawns cooked in coconut milk with ginger lily or kamias. The combination of creamy coconut milk soured with the kamias was perfect for the prawns. I used medium to large size prawns for the recipe but shrimps or smaller size of prawns may be used. If you like it hot you may use red hot chili, but for this recipe I just used the regular long green chili usually used for sinigang dishes. On my other recipe of guinataang seafoods I normally pre-steam the shell seafood but for this recipe I cooked the prawns with the coconut milk. Here is the recipe of my Guinataang Sugpo at Kamias.




Ingredients:



1 kilo medium to big size prawns, trimmed
3 cups kamias, sliced crosswise
3 cups pure coconut milk
1 thumb size ginger, sliced into slivers
1 small size onion, chopped
3-4 cloves garlic, chopped
1 tsp. crushed peppercorns
1 small bundle spring onion, cut into 2” lengths
3-5 green long chili
cooking oil
salt



Cooking procedure:

In a sauce pan sauté garlic, ginger and onion until fragrant. Add in 2 cups of the coconut milk and 1/4 cup of water bring to a boil and simmer, stirring constantly to avoid curdling for 8 to 10 minutes or until about half of the liquid has evaporated. Add in the prawns and kamias, continue to simmer for about 3 to 5 minutes or until the prawns turn to red orange in color. Add in the remaining coconut milk, crushed peppercorns and green chili, and simmer for another 3 to 5 minutes. Season with salt to taste. Add in the spring onion and cook for another minute. Serve with hot rice.

Pinoy Baked BBQ Pork Ribs

Pinoy Baked BBQ Pork Ribs. Here is my easy version of barbecued pork ribs rack using Mama Sita’s barbecue marinade. To make the dish I just marinated a the ribs for overnight and baked it for about 2 hours. During the final stage of baking I baste the rack of ribs with a mixture of Mama Sita’s barbecue marinade and banana ketchup. I used banana ketchup instead of the tomato ketchup for the Pinoy touch, you may use tomato ketchup instead if you are not a fan of the sweet taste of banana ketchup. Here the recipe of my Pinoy version of Baked BBQ Pork Ribs, enjoy.



Ingredients:

1 to 1/2 kilo baby back pork ribs rack
2/3 cup Mama Sita’s Barbecue Marinade

For basting:
1/2 cup Mama Sita’s Barbecue Marinade
1/2 cup banana ketchup



Cooking procedure:



Place the pork ribs rack in a container with lid and evenly coat with the barbecue marinade. Chill in the refrigerator and let marinate for overnight. When ready to cook, preheat oven to 300ᵒF. Arrange the marinated pork ribs in a baking dish, bones facing down, pour over the remaining marinade. Cover and seal the baking dish with aluminium foil and place on middle rack of the pre-heated oven. Bake for about 1 1/2 to 2 hours or until tender. Remove the aluminium foil covering (keep aside the aluminium foil)and continue to bake for another 15 to 20 minutes basting occasionally with the mixture of Mama Sita’s Barbecue Marinade and banana ketchup. When done remove from the oven cover with the aluminium foil and let rest for about 6 to 8 minutes. Cut into sections and serve immediately.