I donâ€™t like adobong atay and balun-balunan. My mom used to make adobong atay as a kid and I just couldnâ€™t get over the sandy / grainy texture. I can eat liver if necessary, particularly a well made calfâ€™s liver, but I am not a great fan of chicken livers except in pateâ€¦ Isnâ€™t it odd how an ingredient can be so unappreciated in one form but hungrily devoured in another? At any rate, I was taking care of several items on my â€œto doâ€ list this morning, when suddenly this incredibly strong smell of simmering adobo wafted into my home office. I quickly got up and stuck my head into the kitchen to see if we were having adobo for lunch. Hmmm, turns out the cook was cooking up a batch of adobong atay and balun-balunan (or baticolon for Cebuanos) for the crewâ€™s lunch.
It looked great, smelled great but I just couldnâ€™t get too into it. I asked why she didnâ€™t have much sauce in the dish and she replied they liked this dish dry rather than saucy in their home town. I thought that was interesting as I find an excessive liking for saucy dishes among pinoys that helps to extend the flavor of the dish as the sauce is mixed in with plain rice. At any rate, for those with a liking for this dish, it is really simple to make. Start with clean chicken livers and gizzards, marinate them for about 30 minutes in soy sauce, smashed garlic cracked black pepper, laurel leaves and vinegar. Then heat up a pan, add some vegetable oil and sautÃ© the meat until the sauce evaporates. Serve with rice.