Comments on: Adobong Atay & Balun-Balunan / Sauteed Chicken Livers and Gizzards

By: mherz

mherz — Sat, 14 Mar 2009 04:35:09 +0000

i love it this dish coz is it the one of my favorite food…….when i was talking to my bf about this recipe .he says interesting and he love it too……

By: pia

pia — Mon, 10 Sep 2007 08:47:59 +0000

In cooking adobong atay…what is the ratio for the vinegar and soy sauce? Is it 1:1?

By: Tukayo

Tukayo — Sun, 09 Sep 2007 14:03:09 +0000

I once ate at a local carinderia and their balunbalunan was really very tender and did not shrink. I asked the owner and he said he had them soaked and boiled in vinegar. I didn’t asked how long cause I figured it was that easy. Well, mine was tender but it shrunk.

By: romey

romey — Tue, 29 Aug 2006 19:29:44 +0000

i love this dish! soooo good.
i have no problems with liver……i recently got introduced to foie gras…soooooooo delish!

By: Gigi

Gigi — Mon, 07 Aug 2006 03:01:47 +0000

I learned to love chicken liver — Got into it when I was introduced to chicken liver wrapped in bacon and this chicken liver pica-pica at Penguin with gravy … parang pigs on a blanket chova. Can’t remember exactly. Bacon and gravy were great come-ons for me. I love it that I have no “liver” issue. I have a harder time with ampalaya to be honest.

I have a co-worker who used to buy the BEST chicken liver dishes — sarciado(cooked in tomatoes) and adobo near Don Bosco church. The cook was an old dude and he paired the dish with garlic rice with hotdog bits. He’s taken off to who knows where. Was so fond of the chicken liver — hardly a tinge of “pait” and was succulent and “springy” in texture and creamy in mouthfeel. It was heaven.

Thanks for this, MM. :)