Tender adobong liver and gizzard ng manok recipe<\/strong><\/em><\/p><\/div>\n<\/div>\n
Tender adobong liver and gizzard is one of my favorite ulams! Sure to make me and the mister reach for another serving of rice the chicken liver and gizzard adobo will remain to be a hit in our family.<\/div>\n
Yes, it may be a masalimuot recipe to cook because of all the prepping, boiling and refrying but I guarantee you the gizzard will be tender enough, and it will not be gamey or malansa at all!<\/div>\n
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Moreover, this adobong atay ng manok at balunbalunan as we call it in our vernacular easily makes the P100.00 budget ulam recipes list of your favorite parenting website! Hehe.<\/div>\n
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So for newbie cooking mamas who may not be too familiar on how to go about cooking this, here’s the recipe for —<\/div>\n