Adobong Atay Balun-balunan ng Manok (Chicken Liver and Gizzard stewed in Soy Sauce and Vinegar)

Another dentist invaded the kitchen last night! =) 

There is one more thing that I am proud of for having my husband, for not only is he hardworking and gifted with good looks (tee-hee!), he also has some cooking gems hidden under his sleeves. And although his cooking style can be rough: slicing ingredients just before adding them in the pan; has no exact measurement and just adjusting as he goes along: it is always delicious! His specialty: home-cooked Pinoy savory dishes! =)

Last night, he cooked one of my favorite Adobo: ADOBONG ATAY BALUN-BALUNAN ng MANOK (Chicken Liver and Gizzard stewed in Soy Sauce and Vinegar). Oh yes! I am into meat innards! =) And he used to cook this for me when we were still a bf-gf couple. I guess you can say this is one of those things that made me more in love with him. He must have added something in his adobo! haha =)

This is another super simple Filipino dish you can try at home; and trust me this is not as bizarre as it sounds or looks.

Here's how to do it: (good for 2-3 servings)

Ingredients: 

- 1/2 kg of Chicken Liver and Gizzard (thoroughly cleaned and washed before cooking)

- 2tbsp cooking oil

- 5 tbsp soy sauce

- 4 tbsp cane vinegar (or palm or any white vinegar)

- 1/2 tsp - 1 tsp white sugar

- 1 medium potato, sliced

- 1 onion, sliced

- 2 tsp minced garlic

- salt and pepper to taste

- 2 bay leaves (laurel)

"Chicken Liver and Gizzard"

Directions:

1) In a sauteing pan, heat about 2 tbsp of cooking and saute garlic and onions until fragrant. Add in sliced potatoes and stir fry for a minute.

2) Follow in the pan the chicken liver and gizzards and stir fry for 3 minutes at high heat.

3) Season with salt and pepper.

4) Lower the heat to a medium low and add about 5 tbsp of soy sauce and 4 tbsp of vinegar.

5) Add 1/4 cup of water and about 2 bay leaves and simmer for 5 minutes, lid closed; until almost all liquid has evaporated.

6) When almost all liquid has evaporated, have a taste and if its too sour, add in 1/2 - 1 tsp of white sugar. Stir fry for another minute and remove from heat.

tip: Do not overcook the liver and the gizzards. Chicken liver can be bitter when overcooked and the gizzards can be rubbery and hard to chew. 

Best served with some hot hot rice! =)

Now, there goes my heart (again!) for him! =) 

"Chicken heart!, my favorite part! =)"

I'ts great to know that when I'm feeling lazy in the kitchen, I can always depend on my husband to fill my tummy. =) I feel so blessed and lucky for having him. =)

Cooking in the kitchen with my husband is a whole new adventure that can be so personal and intimate. Creating flavorful food then savoring it together after is more pleasurable than dining in any high-class diner, PLUS inexpensive. haha. =) Hope you can have the same wonderful adventures. =)

Happy Eating! =)

COFFEE and BACON Ice Cream

Remember my last Bacon Ice cream recipe? It's here.

I was back in the metro last weekend for work and also to visit the family; and so I decided to let them have a taste of the rare Ice cream treat they see me rave about when I made them in Narnia. This time I made it sans Chocolate and made it into a breakfast theme: COFFEE and BACON Ice Cream! =)

Curious? Interested? or just have an adventurous palate? 

Here's how you can do it too: (good for 2-3 servings)

A quick warning: The CANDIED BACON strips are ADDICTING! =) 

1) Let's start by making the CANDIED BACON strips. Cover the baking tray with aluminum foil and place a cooling rack over it. Thaw and lay flat 5 bacon strips (or more for snacking!) in a shallow tray.

2) Generously rub brown sugar (muscuvado sugar or maple syrup can be used too!); about 1/3 cup of it to the bacon strips until well coated.

3) Lay the bacon strips to the cooling rack and bake at a preheated oven of 180 C for 15-20 minutes until golden and crisp or until desired crispness has been reached.

4) Once baked, set aside and let it cool.

5) Let's start making the custard base for the Ice Cream by combining 2 egg yolks, 1/4 cup caster sugar (or more; depending on your taste) and 2 tsp cornstarch. Whisk everything well until color turns to pale yellow.

6) In a saucepan, heat 250 ml of milk (I used low fat). Once nearing to a boil add 2 tsp of instant coffee powder and 1 tsp of cafe mocha syrup and mix and simmer to dissolve well.

* Cafe mocha syrup is the same syrup used in SL's Coffee Jelly. If you don't have it' sub with a strong espresso or just add an additional tsp of instant coffee powder.

7) Temper the egg yolk-sugar mixture by adding little amount of milk to it while mixing vigorously.

8) Put everything back at the pan and simmer once more until it thickens. It's rightly done when the custard coats the back of the spoon.

9) Fold in gently whipped 250 ml of whipped cream.

tip: ratio of milk and cream is 1:1. For every cup of milk, use 1 cup of cream.

10) Transfer to a freezable container and freeze for 30-45 minutes and cover with aluminum foil.

11) Get back to your candied bacon strips and chop coarsely.

11) After 30-45 minutes, ice cream should have a soft serve consistency. Fold in the chopped candied bacon strips and reserve some for garnish. Cover again with aluminum foil before returning to freezer.

12) Leave in the freezer overnight. If you have an ice cream maker, churn the coffee custard mixture according to manufacturers instruction while slowly incorporating the candied bacon strips.

Voila! =) Coffee and Bacon Ice Cream done and ready to be enjoyed! =) Another ice cold, semi-sweet treat to beat the summer heat! =)

Another match made in heaven: Coffee and Bacon! =) Now, they're definitely NOT just for breakfast! Go make one now! Have your coffee fix while cooling down. =)

Until our next Ice cream recipe! =)

Happy Eating! =)

P.S. For another cold coffee dessert, click here; and for another perk me up quencher for the summer, click here. and for more ice cream recipes click here, here and here. =)

CHICKEN KEBABS in LEMONGRASS skewers with GARLIC YOGURT

The Bikini Season isn't over yet; especially when Mr. Sun is scorching with a vengeance! So, when you are in need of some crash diet or simply wants to serve your family a healthy chicken dish, try making this easy Chicken Kebabs with a twist: skewered in lemongrass served with a garlic seasoned yogurt.

What's more great about this is that you can prepare this ahead of time then just grill it prior to serving. Bring this to your next grill/barbecue party or let this be your perfect beach baon.

Original recipe for this can be found from Yummy Book: "Menu for a Month" and I just twitched it a bit to suit our taste.

Here's how to do it: (makes 5 kebabs)

Ingredients:

5 lemongrass stalks

300 - 400 grams of chicken breast fillet (without skin and cut into cubes)

2 large onions; quartered

3 medium bell peppers (red, green and yellow), sliced into an inch cube

Marinade:

juice from 1 lemon (about 2 1/2 tbsp) (Original Recipe calls for lime)

1/4 cup extra virgin olive oil

1 tbsp minced garlic

salt and pepper

about 1 tbsp of cilantro leaves (not included in O.R.)

Garlic yogurt:

1 cup yogurt

2 tsp of garlic powder (O.R. calls for just 1/4 tsp)

1 clove minced garlic (not included in O.R.)

tip: If you are a vegetarian, sub the chicken cubes with some firm tofu.

Directions:

1) Combine all the ingredients for the marinade and mix well.

* save the empty lemon halves if desired for garnish.

2) Clean and trim the lemongrass stalks about 8-inch long and cut the tips diagonally to create a pointed angle.

3) Prepare to assemble your kebab and skewer alternately the bell pepper- chicken cube- onion.

tip: the tip of the lemongrass even at a pointed angle is not that sturdy for the chicken and veggies so use a barbecue stick to pre-hole them before transferring to the lemongrass.

4) Pour the marinade in the chicken kebabs at a shallow plate and let marinate stand for at least 30 minutes. BEST if overnight.

5) Make the seasoned yogurt by combining all ingredients in a bowl and season with salt and pepper. Let it stand for at least 30 minutes before serving for a more outstanding garlic flavor.

5) When desired marinating time has elapsed, pre-heat your grille and grill kebab for about 3 minutes on each side. Brush with more marinade while grilling.

6) If using the lemon halves for garnish, trim a little its bottom for it to stand on its own. Use it as mini-bowls and pour into them the seasoned yogurt and serve alongside the grilled chicken kebabs.

Voila! Done! Serve and enjoy plus maybe do some party party by the pool or by the beach! All you have to is order some mojitos! Have a sizzling summer! =)

P.S. If you are planning to have some summer fling, MAKE SURE to brush your teeth and gargle some mouthwash and pop some mints before smooching! =)

Happy Eating! =)