Comments on: Adobong balon – balonan (gizzard) at kangkong (water spinach)

By: Adobong kangkong | Healthy veggies | Home-cooking rocks!

Adobong kangkong | Healthy veggies | Home-cooking rocks! — Mon, 24 Aug 2009 01:59:00 +0000

[...] is an older version of adobong kangkong (swamp / water spinach) in the archive but it was cooked with chicken gizzards. This version, which [...]

By: Madie

Madie — Tue, 20 Jan 2009 16:33:42 +0000

ayayay, it’s good i checked with you first before buying it. thanks!

By: Connie

Connie — Tue, 20 Jan 2009 02:45:41 +0000

Madie, no they’re not the same.

By: Madie

Madie — Mon, 19 Jan 2009 16:47:57 +0000

Ma’am Connie, just wanna check: is soy paste the same as miso?

By: arnold

arnold — Tue, 21 Oct 2008 00:32:48 +0000

i tried every filipino dish you could think of but what i’m really looking is just like this one.kinda unique and easy to prepare.the trick to make the gizzard tender is that when trimming the meat , try to make some slices in it just like doing the trick in cooking squids.try to make some criss-crossed slices to break down the meat fiber…well anyway , nice recipe madam….i’ve tried it and made it a topping on a bowl of steamy rice and voila! great hit with the kids…hope you have more of this…godspeed!!!!!