Chicken Gizzard and Liver with String Beans

Ingredients:

• 300 grams of chicken liver & gizzard
• 1 tsp of granulated garlic
• ½ tsp of black pepper powder
• 1-½ tbsp of soy sauce
• 1 tsp of barbeque marinade or worcestershire sauce
• 3 tbsps of cooking oil
• 2 pcs of finely minced shallots
• 1 bundle (12 long pcs) string beans, cut at 2” length
• rock salt for mashing

Procedure:

1. Separate chicken liver from gizzard. Using the blade of a knife, scrape the yellow and slimy stuff from the gizzard. Wash. Mash with rock salt. Wash again. Drain well. Back to the liver, wash with running water. Drain well.
2. Cut the chicken gizzard into long thin strips. Cut into four the chicken liver.
3. In a plastic container, place the chicken liver and gizzard. Put the next-four ingredients. Mix well. Cover. Place inside the chiller for at least 4 hours or overnight.
4. In a non-stick skillet, place over medium-high heat (heat thoroughly but not smoking hot). Put shallots, sauté for 10 seconds. Add string beans. Stir. Cover. Reduce heat to medium. Cook for about 3 minutes or until half-tender.
5. Increase the heat to medium-high, place the marinated chicken liver and gizzard. Stir-fry for 2-3 minutes. Cover. Put off heat. Let it sit on top of the electric stove for 2-3 minutes.
6. Serve with warm white cooked rice.

Cauliflower Con Camaron

Ingredients:

• 2 tbsps cooking oil
• 2 cloves garlic, crushed
• 250 grams shrimps
• 3 pcs dried mushrooms, soaked in water
• soy sauce
• salt
• msg
• 500 grams cauliflower, cut into florets
• 1/4 cup pea pods
• 1 stalk celery, cut into an inch length
• 1 tbsp cornstarch, dissolved in
• 1/2 cup water

Procedure:

1. Heat cooking oil in pan. Brown garlic. Add shrimps and mushrooms, simmer for a few minutes. Season with soy sauce, salt and msg.
2. Put cauliflower, pea pods and celery. Cook for 5 minutes.
3. Thicken with cornstach mixture.
4. Serve at once.

Pickled Green Mustards

Here's how:
Finely chop green mustards (mustasa) and soak in salted water overnight. Squeeze the juice of mustasa well. Rinse and drain. Use for side-dish or for salads.

Cucumber Canapes

Ingredients:

• 2 cucumbers
• 2 tbsps olive oil
• 6 cloves garlic, finely chopped
• 1 small white onion, chopped
• 2 chorizo de Bilbao, diced
• 3 pcs sweet ham, diced
• 1 cup chicken stock
• 1 cup canned crushed tomatoes
• 1/2 tsp each of fresh thyme, rosemary and oregano, finely minced
• salt and pepper to taste
• 1/2 cup mozzarella cheese, grated

Procedure:

1. Preheat oven at 350 degrees Fahrenheit.
2. Slice cucumbers lengthwise. Scoop out seeds then slice into bite-size boats. Set aside.
3. Saute garlic and onion n olive oil ntil aromatic. Add chorizo and ham. Saute for 2 minutes. Pour in chicken stock. Follow with crushed tomatoes and herbs. Mix well. Bring to boil then simmer until almost dry. Season to taste.
4. Scoop a small amount of cooked mixture on each cucumber boats. Top with cheese.
5. Bake until cheese melts and lightly browned.