Tinolang tuyo

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 :

200 g. of chicken gizzards
150 g. of pork liempo (belly)
2 thumb-sized pieces of ginger, peeled and julienned
1 head of garlic, crushed
2 white onions, diced
1 tomato, diced (optional)
1 bay leaf
2 large, or 4 small, chayote
1 tbsp. of dark soy sauce
patis
cracked black pepper
4 tbsps. of cooking oil
5-6 stalks of spring onions (onion leaves or sibuyas na mura), finely chopped

Cooking procedure :

Wash the gizzards and trim all visible fat. Wash the pork as well. Place them in a large saucepan, cover with water and simmer until tender. Cool completely before cutting into small pieces (how small is up to you).

Reserve the broth.

Peel the chayote and cut into chunks. Again the size depends on your preference. Remember that the bigger the chunks, the longer they take to cook. It is also a good idea to cut the vegetables in sizes that would look good with the rest of the ingredients. Reheat the broth and cook the chayote in it. Do not overcook the chayote; you will still be sauteeing them later. Drain well and cool.

Heat the cooking oil in a skillet or casserole. Saute the garlic and ginger until fragrant. Add the diced onions, bay leaf and tomato and cook for another minute. Add the gizzards and pork and cook until the vegetables are very soft and the meat starts to brown. Pour in the soy sauce and the patis (and a little broth if you don’t want the cooked dish to be completely dry). Add pepper, if using. Finally, add the cooled chayote and cook over high heat, stirring, for 2-3 minutes. Transfer to a serving platter and garnish with finely chopped sibuyas na mura. Serve hot.

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August 14, 2004  Print This Post   
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