http://pinoycook.net/balon-balonan-gizzard-barbecue/ Simple recipes for delicious family meals Fri, 19 Mar 2010 06:19:01 +0800 http://wordpress.org/?v=2.9.2 hourly 1 http://pinoycook.net/balon-balonan-gizzard-barbecue/comment-page-1/#comment-71139 Connie Tue, 16 Feb 2010 07:51:12 +0000 http://www.pinoycook.net/pinoycook/index.php/recipes/recipe/balon-balonan-gizzard-barbecue/#comment-71139 Kahit ano. Kahit wala. :) Kahit ano. Kahit wala.

]]> http://pinoycook.net/balon-balonan-gizzard-barbecue/comment-page-1/#comment-71132 cycru Tue, 16 Feb 2010 05:54:00 +0000 http://www.pinoycook.net/pinoycook/index.php/recipes/recipe/balon-balonan-gizzard-barbecue/#comment-71132 Hello Ms. Connie ano po ba ok na "katerno/kacombo" ng chicken barbecue in a menu? Censia na Ms. Connie just learning how to cook now. I visit your website everyday & it really helps me a lot. God bless you always. Hello Ms. Connie ano po ba ok na “katerno/kacombo” ng chicken barbecue in a menu? Censia na Ms. Connie just learning how to cook now. I visit your website everyday & it really helps me a lot. God bless you always.

]]> http://pinoycook.net/balon-balonan-gizzard-barbecue/comment-page-1/#comment-68373 Adobong balon – balonan (gizzard) at kangkong (water spinach) | Chicken, duck & turkey | Home-cooking rocks! Fri, 11 Dec 2009 07:11:26 +0000 http://www.pinoycook.net/pinoycook/index.php/recipes/recipe/balon-balonan-gizzard-barbecue/#comment-68373 [...] 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. [...] [...] 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. [...]

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