Balon – balonan at kangkong (gizzards and water spinach)

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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As a new twist, instead of using julienned ginger, I used lemon-flavored salabat (ginger brew) to perk up the sauce.

Ingredients :

400 g. of balon-balonan ng manok (chicken gizzards)
2 bunches of kangkong (water spinach)
1 tbsp. of finely minced garlic
2 onions, diced
1/4 c. of light soy sauce
1 tbsp. of hoisin sauce
1 tbsp. of lemon-flavored powdered salabat (ginger brew)
2 tbsp. of cooking oil
1 tbsp. of cornstarch
pepper
water

Cooking procedure :

Trim all visible fat from the gizzards. Cut each gizzard into three. Season with a tsp. of light soy sauce.

Heat a skillet or wok. Pour in the cooking oil. Saute the garlic and onions until fragrant. Add the gizzards with the marinade. Cook over high heat until the edges start to brown. Season with pepper. Pour in about a cup of water and bring to a boil. Lower the heat, cover and simmer for 20 minutes.

Meanwhile, prepare the vegetables and sauce. Wash and trim the kangkong; discarding the tough ends. Cut into 2″ lengths. Disperse the cornstarch in 1 c. of water. Add the hoisin sauce and the remaining soy sauce. Mix well.

When the gizzards are tender (the mixture should be almost dry), add the kangkong. Cook, stirring, over high heat until the leaves start to wilt. Pour in the sauce mixture. Add the powdered salabat. Stir until the sauce is thick.

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January 12, 2004  Print This Post   
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Comments

3 Responses to “Balon – balonan at kangkong (gizzards and water spinach)”
  1. chris says:
    May 11, 2006 at 11:39 pm

    This is wonderful combination of dish. Kangkong. I will try next time. Okey kaya na talbos ng camote ang ilagay kung walang kangkong?

    Reply
  2. Connie says:
    May 12, 2006 at 10:44 am

    ummm… i use spinach when kangkong is not available. but talbos might work too. :)

    Reply

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Some related discussions...
  1. Pinoy Cook : food, cooking, recipes » Blog Archive » Kangkong (water or swamp spinach) says:
    January 13, 2006 at 5:10 pm

    [...] An important vegetable ingredient in cooking sinigang, kangkong is also great for stir fried dishes. [...]

    Reply


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