Balon – balonan (Gizzard) Barbecue

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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Ingredients :

36 whole chicken gizzards
2 tbsp. of kalamansi (native lemon) juice
1/4 c. of dark soy sauce
2 tbsp. of brown sugar
1 head of garlic, finely minced
1 onion, finely chopped
1/2 tsp. of grated ginger
1 chili pepper, crushed
1/2 tsp. of cracked black pepper
1 bay leaf
1-1/2 c. of soda (I used 7-up)
12 bamboo skewers

Cooking procedure :

Wash the bamboo skewers. Soak in water for at least 30 minutes to keep them from burning while grilling.

Clean the gizzards by removing all visible fat.

Place all the ingredients in a saucepan and mix well. Set over high heat and bring to a boil. Lower the heat, cover and simmer for 40-45 minutes. If the mixture dries up before the gizzards are tender, add a little water (about 1/2 c. at a time) to prevent scorching. The gizzards should be almost dry at the end of cooking time. Transfer to a plate and cool.

Thread three gizzards on each bamboo skewer. Grill about 5 inches from hot coals, turning over after 4 minutes.

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January 18, 2004  Print This Post   
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