Liver and Gizzard with Sweet Peas

The liver and gizzard with sweet peas is a substantial, delicious dish that is ideal for family gatherings and dinners. The combination of cream, quail eggs, and sweet peas lends this dish a flavor that the entire family will enjoy.
Liver and Gizzard with Sweet Peas

Table Of Contents

  • Ingredient notes
  • Cooking tips
  • How to serve and store
  • More chicken recipes

Liver and Gizzard with Sweet Peas

As a child, I recall three holiday dishes that my mother always prepared: shrimp with oyster sauce, ginataang seafood, and liver and gizzard with green peas.

This balunbalunan atay is not particularly elegant and would not be served for special occasions, as chicken giblets are relatively inexpensive and have a flavor that is primarily acquired. But you’d be amazed at how many people would line up for it! It is a crowd-pleaser due to the sauce’s luscious creaminess and myriad of textures.

The dish is similar in ingredients and flavor to sipo egg, with liver and gizzard replacing the prawns and ham. Not only do these edible offal meats contribute flavor and texture, but they are also extremely nutritious.

Ingredient notes

    • Chicken liver – or atay nang manok; a robust and meaty flavor with a tender, creamy texture when cooked perfectly.
    • Gizzard – or balúmbalunan in Tagalog is the posterior part of the chicken’s stomach. It has a chewy texture with a flavor similar to chicken’s dark meat (thighs and legs) but a bit more intense.
    • Quail Eggs– skip the boiling and peeling and use canned quail eggs. They are available at most Asian supermarkets, can be ordered online, and are relatively inexpensive.
    • Frozen Green Peas – Thaw them thoroughly before adding them, as the excess liquid might water down the sauce. Do NOT use canned green peas as they’re too salty and have an unappetizing dull green color.
    • Carrots– Fresh is best! Do not use frozen carrots as they don’t taste as good and don’t hold up as well as fresh.
    • Table Cream – locally known as all-purpose cream, adds richness to the sauce. You can also use heavy cream or evaporated milk.
    • Fish Sauce – gives a savory and umami flavor to the dish.
    • Oil– for sauteing; you can substitute olive oil as a healthier option or butter for extra creaminess
    • Onions and garlic- the flavor base for ginisa dishes

Salt and pepper– season to taste

Cooking Tips

  • Cut the ingredients in uniform sizes for even cooking.
  • Cook the sauce at a simmer and do not boil lest it curdles or separates.

Do not overcook the liver; it will become tough and bitter with a strong “metallic” taste. Fry just until lightly browned but not fully cooked as it will finish in the sauce.Liver and Gizzard with Sweet Peas

How to serve and store

  • Serve Liver and Gizzard with Green Peas as a side dish or main entrée with steamed rice. It is an easy dish to prepare for everyday meals but also great for family get-togethers or special occasions.
  • Let cool completely and transfer to an airtight container. Refrigerate for up to 3 days.

To reheat, place in a saucepan over low heat until warmed through. Loosen consistency with

Liver and Gizzard with Sweet Peas

Liver and Gizzard with Sweet Peas is hearty, tasty, and perfect for a family gathering. The combination of cream, quail eggs, and sweet peas gives this recipe a rich flavor the whole family will love.

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