Balon – balonan at kangkong (gizzards and water spinach)

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Barbecued balon-balonan ng manok is probably the most popular way of cooking chicken gizzards in the Philippines today. Sold as street food, they are initially boiled until half cooked, then grilled until crisp. My daughters like balon-balonan ng manok tremendously but find the barbecued form too tough.

Frozen balon-balonan ng manok or chicken gizzards are available in most supermarkets. In the wet market, they are bought together with the livers. We bought ours from the supermarket at my 11-year-old daughter’s prompting. She asked if we could have them with vegetables.

The most common way of cooking gizzards with vegetables is to use them for a stir-fried dish like chop suey. I actually intended to cook it that way but that would have been too predictable and would be no surprise to my husband and kids. So, I thought about kangkong (water spinach), a vegetable everyone in my family enjoys.

Balon-balonan at kangkong (gizzards and water spinach)

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January 12, 2004  Print This Post   
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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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  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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