Chicken gizzard and Liver Adobo Ala Emotera

Chicken gizzard and liver adobo is one of my favorite viands especially if I am craving for comfort food...and most often, I eat that as a toppings to my hot rice. I will show you how I normally cook adobong atay at balunbalunan that never fails to make me full whatever my mood is.

Ingredients:

1/4 k. chicken gizzard
1/4 k chicken liver

1/2 head garlic, minced

a pinch of salt
1/2 tbsp. pamintang durog

1/4 c. soy sauce

1/4 c. vinegar

Cut in to halves and remove hard inner lining of chicken gizzard, cut chicken liver into serving pieces. Wash thoroughly the chicken gizzard and liver and drain keep aside. Put in gizzard first in a sauce pan, pour in 5-6 cups of water, add in vinegar, soy sauce, garlic, pepper corns and a pinch of salt.


Bring to a boil and simmer in medium heat for 45 minutes to 1 hour or until chicken gizzard are tender. Add in the chicken liver and cook for another 5-10 minutes or until cooked and sauce thickens to nearly dry, season with salt as if required.

Serve on top of a hot rice. Enjoy!

Sinigang na Baboy (Sour Soup Pork)

Here's one of my specialties and my favorite food as well...Sinigang na Baboy! I've learned to cook delicacy from my father since this is his favorite viand as well. Especially when my father is in the mood to cook, he would often cook Sinigang. Here are the engridients of my ever favorite Sinigang na Pork Liempo.

INGREDIENTS



1 clove onions, sliced
7 pcs. okra, sliced
3 pcs. red tomatoes, sliced
2 pcs. gabi, sliced
2 pcs. green chili (siling pangsigang)
salt , patis, tamarind powder with gabi, 6-8 glasses of water




1 tali kangkong








3 pcs. eggplant, cut into small pieces









1/2 kilo pork liempo, sliced






COOKING INSTRUCTION

1) In a big pot, saute tomatoes, onion and sea salt. I usually mash tomatoes with a cooking spoon as it's juice would enhance the flavor of the dish. Add chilis, gabi and pork liempo.
2) Pour just enough water to cover them and bring to boil. Cook for an hour or until the pork is tender and gabi are tender
3) Pour the rest of the ingridients in the pan and cook until vegetables are cooked. Bring to boil.
4) Pour out the tamarind powder with gabi and season with patis to taste.
5) Serve hot


...here it is! Enjoy!

MY TINOLA

The first dish I'll gonna share with you is one of the easiest dish I know - TINOLA or Chicken Ginger Stew with Vegetables in English. It's my off today so I decided to cook for my hubby since he is the one who cooks for us most of the time since he is a work from home professional. The preparation is enjoyable and I am happy that he like it. Here are the ingredients of my Tinola cooked with love (haha!)

INGRIDIENTS

* 1 kilo whole chicken, cut into pieces
* 1 small young papaya or sayote, cut into small pieces
* 2 tbsp. ginger, crushed and sliced into strips
* 1/2 cup dahon ng sili (chili leaves)
* 1 liter of water
* 5 garlic cloves, minced
* 4 tbsp. cooking oil
* 2 tbsp. patis (fish sauce)

COOKING INSTRUCTION

1) In a stock pot, heat oil and saute garlic, onion and ginger
2) Add water and the chicken
3) Bring to a boil and simmer for about 20 minutes or until chicken is almost done
4) Season with patis
5) Add papaya and continue to simmer for additional 5 minutes or until papaya
softens but not overcooked
6) Add sili leaves then turn off leaves
7) Serve steaming hot with plain rice and patis

whoala!

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