LP9 - Chicken Gizzards & Liver Adobo

Posted by JMom | Thursday, April 27, 2006 | , | 7 comments »

Gizzards & Liver Adobo Pabulum is this month's host of Lasang Pinoy and for this round she chose to explore the inner realm of, Laman Loob loosely translated as that what is contained inside. In other words, offal. This round, we feature the different ways that the innards, commonly designated as undesirable parts, are prepared and enjoyed not only all over the world but specifically the Pinoy spin on this delicacy.


Continue reading...

7 comments

  1. Lani // 5/04/2006 4:11 AM  

    Sarap naman niyan! Pareho nga tayong chicken liver ang entry.

    Masarap din ang liver and gizzard pansahog sa gulay.

  2. mae // 5/04/2006 7:28 PM  

    oh, delicious! i was just saying to Lani how i like chicken liver/gizzard adobo and here you are you made it!

    Sarap.

    Btw, i have a new site
    http://www.maegabriel.com/riceandnoodles

  3. ces // 5/12/2006 1:52 PM  

    haven't tried cooking this myself..looks yumm though! great entry! ako walang entry..di umabot e..i guess i can still post my entry, huh? for personal consumption...hahaha!

  4. Anonymous // 6/02/2006 10:08 AM  

    I just came here in Japan and I am trying my hand at cooking for the first time. For no reason at all, I bought chicken liver and chicken heart. I would not have known what to do with them had it not for this recipe. It turned out delicious! :)

  5. aurea // 7/25/2006 1:20 AM  

    Hey! I found this recipe and made it for my packed lunch the whole week. I didn't follow the recipe exactly, because I always freestyle adobo. I can imagine my colleagues asking "what's for lunch?" and me replying "liver and gizzards, Philippine style."

  6. Mike Buchan // 8/08/2006 2:00 AM  

    I would like to know how to clean the chicken gizzard! The tough yellow membrane and white muscle(?) - how do I remove this from the meat?

  7. JMom // 8/08/2006 9:21 AM  

    Hi Mike, to clean the yellow membrane, all you have to do is take a knife and peel it off. I comes off quite easily, like skin. The white stuff on the outside usually cooks off, it's too thin to peel off. The chewy tendon like parts, you can just cut off if you prefer. I usually leave it on for additional texture. Just make sure you wash them well. You can also soak them in salty water just to get all the impurities out. Hope that helps.

ss_blog_claim=02daf6afd7df9760eca81610469cb81e