Adobong balon-balonan (gizzard) at kangkong (water spinach)
I don’t know why kangkong (water spinach) is so good with adobo; it just is. I’ve tried it with eel, pork and now with balon-balonan ng manok (chicken gizzards).
What exactly is balon-balonan or gizzard? Hyperdictionary, citing Webster, defines it as “the second, or true, muscular stomach of birds, in which the food is crushed and ground, after being softened in the glandular stomach (crop), or lower part of the esophagus; the gigerium.” The most popular traditional way of cooking balon-balonan in the Philippines is as adobong balon-balonan at atay (gizzard and liver adobo). A current popular street food is the balon-balonan barbeque.
I have tried cooking balon-balonan with kangkong before with a rather sweetish sauce. But for lunch yesterday, we opted to use the same combination for an adobo dish instead. And using soy paste too instead of the usual soy sauce.
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5 Responses to “Adobong balon-balonan (gizzard) at kangkong (water spinach)”
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no matter what i do, i could not tenderize the gizzard. still comes out rubbery. i can chew on them all day. do i have to remove the tan lining? chickens swallow pieces of rock that end up in their gizzards to aid in crushing their food. do you have a recipe for chicken liver adobo? thanks.
it takes about 2 hours to make them really tender. and it’s the sides that have to be trimmed. and the sort of “wrapping” — dunno what it’s called.
No liver only adobo recipe here, sorry. my kids don’t eat liver-only. has to be liver and something else.:razz:
tried it last night and it was good. I didn’t have access to soy paste so I used reg. soy sause, about the same portion but parang kulang lang ng onti sa lasa though accdg to hubby, masarap daw talaga! =) ang tagal palang lutuin! hehehe.
Ahhh! Revelation! Kaya pala spinach ang substitute ng kangkong sa Sinigang! Well, not just because of the obvious reason that they’re booth green and leafy … eh, “water spinach” pala ang ingles ng kangkong! Sus… thanks Madame Connie for writing about these lil details.
interesting. I never thought of mixing Kankong with adobong gizzard before.
We have gizzard in the fridge and I think I will try this one out.
Cool concoctions!