|Written by ManfredSnelling|
Probably the most famous Filipino dish ever known is the Adobo. Itâ€™s known main ingredient is pork in chunks.
Adobo is a mixture of meat cooked in soy and vinegar. Over the years people continue experimenting different kinds of meat and vegetables in the Adobo formula. There emerged the chicken adobo, adobong kangkong (water spinach), adobong mushroom, adobong rabbit, adobong seafoods and adobong sitaw (string beans). It gets more exotic with adobong palaka (frog) and adobong sawa (python). Actually there is a long list of adobo variations to speak of. In fact, even innards of pork or chicken can be used for adobo.
Adobong Atay at Balunbalunan (foulâ€™s liver and gizzard) is surprisingly a favorite adobo variation. The soft and fine texture of chicken liver becomes light and pleasant to the palette as the meat absorbs the flavor of the soy, vinegar and spices mixture. The gizzard reflects the contrast to the soft liver, but when cooked well it could give a nice crunch to the dish.
Adobo in general may be considered a Filipino dish but it has its counterparts in many countries. However, while Asian cuisine may share this formulation, adobo is something every Filipino home and dining table would always have. It may be served in special occasions but it is almost always a dish on ordinary days. This is why some people classify this recipe as a â€ścomfort foodâ€ť.
1/2 kilo atay ng manok (chicken liver)
1/2 kilo balumbalunan (chicken gizzard)
1/2 cup soy sauce
1/4 cup vinegar
1 head native garlic, crushed and peeled
1 large onion, chopped
1 piece bay leaf (laurel)
2 tablespoon oil
1 tsp whole pepper corn, roughly crushed
1 teaspoon sugar
1. SautĂ© your garlic and onion in a casserole.
2. Add the balumbalunan and stir for a few minutes until brown. Then add the atay ng manok and stir for a minute.
3. Add soy sauce, vinegar, bay leaf and peppercorn. Cover the casserole and let it boil. Avoid stirring.
4. Lower heat after boiling and stir until the balumbalunan and liver are cooked. Simmer for about 3 minutes or until the natural oil comes out
5. Add sugar to add sweetness and caramelization. Simmer until oil surfaces.
6. Remove from heat source and serve hot with hot rice.