Monday, 3 February 2014

Bopis : Chicken Gizzard and Heart





Bopis, is a Filipino spicy dish consisting of the internal organs, like heart, lungs, liver, spleen, intestines, etc., of pigs, cows, or any four legged mammals stewed in vinegar and anato extract.  You can check the bopis recipe I cooked more than 2 years ago where innards of cows and pigs were used.  This dish may be considered as bizarre for those who are non-Filipinos and for those who dislike eating internal organs but for Filipinos and other adventurous foodies, this is one delicious dish to try.  

I have been craving for bopis so I decided to cook bopis using innards that I can eat.  And since I haven't been eating red meat, I automatically shied away from cow's and goat's internal organs.  Good thing that chicken innards are widely available in Qatar so for my bopis I threw in gizzards and heart, and yes I didn't include liver but you can add it too if you like.  BUT but but, when I cooked bopis I didn't like to eat it (it's my chaotic appetite!!!).  My husband, on the other hand, liked it so much that he almost finished the whole dish in one sitting.

Bopis can be served as a main dish and as an appetizer that pairs well with beer or any alcoholic beverages. Pinoy "drunks", manginginom in Tagalog and mammartek in Ilocano would love this bopis :-) specially that atay (liver in Tagalog) and batikuleng  (Ilocano for chicken gizzard) are far cheaper than liver, lungs, kidney's, and other internal organs of pigs and cows.

BOPIS : CHICKEN GIZZARD & HEART
( http://www.myfresha-licious.com/ )

Ingredients :

Chicken Gizzard - 200 g
Chicken Heart - 200 g.
Carrots, chopped - 1 small
Garlic, chopped - 7 cloves
Onions, chopped - 1 medium
Bay Leaves - 2 pcs
Black Pepper, ground -

Chilli Flakes - 1/2 tsp or as desired
Soy Sauce - 3 tbsp
Apple Cider Vinegar - 5 tbsp
Brown Sugar - 1 tsp
Water - 1/2 c
Anato seeds - 1 tsp
Vegetable Oil- 2 tbsp
Salt to taste

Cooking Procedure :



1.Marinade the chicken gizzard and the heart in soy sauce.  Drain and reserve the marinade. Chop the  gizzard and heart finely into small cubes.

2. Place oil and the anato seed in a pan and apply heat.  When bubbles start to form around the seeds, turn off the fire and soak the anato seed in the oil for at least 5 minutes.  Remove the anato seeds.
3. Toss in the chilli flakes then the garlic and onion.  Saute until they turn almost brown.

4.  Put-in the meat and stir-fry until the meats change in color.
5.  Toss in the carrots and give a quick stir.  
6.  Pour the marinade and water on the meat along with the rest of the ingredients except for the vinegar.  Simmer for about 5 minutes or until most of the liquids evaporated while stirring once in a while.

5.Pour the vinegar, stir, and simmer for 2 minutes.  Remove from fire.





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© myFresha-licious (04February2014)

1. Rinse pork heart and lung thoroughly with salt.(wash well)
2. Chooped finely into small cubes(lungs and heart)
3. On a pressure cooker, heat cooking oil and saute garlic until brown and onion.
4. Put-in the minced pig’s lungs and heart, salt, bay leaves, black ground pepper, msg, paprika then cook for 3 to 5 minutes while stirring once in a while.
5. Add water then pressure cook for atleas 15-20 minutes.
6. Add annatto extract(twice dilluted), brown sugar, radish and chillies then add vinegar. Simmer for 15 minutes until sauce is thicken,
7. Serve, share and enjoy!
- See more at: http://www.pinoychow.com/pork-bopis/#sthash.fo97AYcL.dpuf









  • 1 whole garlic
  • 1 large onion
  • 1 tablespoon salt
  • 2 pieces bay leaves
  • 1/2 teaspoon black ground pepper
  • 1/4 teaspoon msg (vetsin)
  • 1/2 teaspoon paprika
  • 2 cups of water
  • 4 tablespoon annatto seed(dissolved in 1/2 cup hot water)
  • 1 tablespoon brown sugar
  • 1 medium radish (finely chopped into cubes)
  • 3 pieces chili finger
  • 1/2 cup vinegar
  • - See more at: http://www.pinoychow.com/pork-bopis/#sthash.fo97AYcL.dpuf









  • 1 whole garlic
  • 1 large onion
  • 1 tablespoon salt
  • 2 pieces bay leaves
  • 1/2 teaspoon black ground pepper
  • 1/4 teaspoon msg (vetsin)
  • 1/2 teaspoon paprika
  • 2 cups of water
  • 4 tablespoon annatto seed(dissolved in 1/2 cup hot water)
  • 1 tablespoon brown sugar
  • 1 medium radish (finely chopped into cubes)
  • 3 pieces chili finger
  • 1/2 cup vinegar
  • - See more at: http://www.pinoychow.com/pork-bopis/#sthash.fo97AYcL.dpuf









  • 1 whole garlic
  • 1 large onion
  • 1 tablespoon salt
  • 2 pieces bay leaves
  • 1/2 teaspoon black ground pepper
  • 1/4 teaspoon msg (vetsin)
  • 1/2 teaspoon paprika
  • 2 cups of water
  • 4 tablespoon annatto seed(dissolved in 1/2 cup hot water)
  • 1 tablespoon brown sugar
  • 1 medium radish (finely chopped into cubes)
  • 3 pieces chili finger
  • 1/2 cup vinegar
  • - See more at: http://www.pinoychow.com/pork-bopis/#sthash.fo97AYcL.dpuf









  • 1 whole garlic
  • 1 large onion
  • 1 tablespoon salt
  • 2 pieces bay leaves
  • 1/2 teaspoon black ground pepper
  • 1/4 teaspoon msg (vetsin)
  • 1/2 teaspoon paprika
  • 2 cups of water
  • 4 tablespoon annatto seed(dissolved in 1/2 cup hot water)
  • 1 tablespoon brown sugar
  • 1 medium radish (finely chopped into cubes)
  • 3 pieces chili finger
  • 1/2 cup vinegar
  • - See more at: http://www.pinoychow.com/pork-bopis/#sthash.fo97AYcL.dpuf

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