Wednesday, 16 September 2015

Cow Liver Adobo

As I am drafting this entry on my cow liver adobo, my husband and I were watching Andrew Zimmern's Bizarre Food where they featured bull's testicle which is a local delicacy in Madrid.  As I think and punch on my laptop's keyboard,  the husband started lecturing me as to the nutritional content and health benefits of "testicles".  

Coincidence don't you think, because I am working on this post about another organ meat, which is a cow's liver, that I cooked a few weeks back, and we are watching about testicles which are organ meats too.  The husband concluded his lecture with a  vow to buy testicles the next time we are going to do our grocery shopping.

Let me now discuss my recipe on Cow Liver Adobo.  As implied in the title,  the  liver is cooked the adobo way, and that is braising the liver in a mixture of soy sauce and vinegar.

In cooking livers of cows, ox, pigs, goats, lambs, or any four legged mammals, you need special techniques in order to achieve a perfectly cooked liver .  Overcooking the liver will make it dry, gummy, rubbery, and might give a metallic taste, in short, you'll get an inedible liver dish.

Here's a few tips on how to cook your liver to give a soft and tender texture without the metallic taste.

1.  Bring out the liver from the freezer 30 minutes before slicing.  Wash the liver well under running water and pat dry before slicing then rinse again.  I prefer slicing the liver when it is still a bit frozen.
2.  Boil water and blanch the liver for not more than 10 to 15 seconds.  That is, once the water boils, add the liver and give a quick stir and then drain properly.
3.  Do not over-cook the liver so it is best to mix the condiments before pouring it on the liver.  
4.  Make sure to cook the liver until the inside is just a little pinkish in color.  Personally, I like it a bit bloody (evil grin)

There you go.  You can now move-on to this liver adobo recipe.  We have another cow liver recipe we called Liver Steak ala Bistek Tagalog.  Do check it out too. You can use pig's liver or liver from any 4 legged-mammal in place of the cow's liver.



Cow's Liver, thinly sliced - 500 g.
Garlic, crushed and minced - 10 cloves
Onions, sliced into rings - 2 large
Soy Sauce - 4 tbsp
Cane Vinegar - 4tbsp

Brown Sugar
Water - 1/4 c
Black pepper, powder
Vegetable oil

Cooking Procedure :

1.  Wash and slice the liver thinly. See our tip above.

2.   Pour water and one tablespoon of water in a pot and bring to a boil. Throw in the sliced liver and give a quick stir.  Blanch the liver for just 10 to 15 seconds. Drain the liver and set aside.
3. Mix the the soy sauce,cane vinegar, water, brown sugar, and black pepper powder.  Set aside
4.  Heat the oil under medium fire and add the garlic until they are aromatic.  Throw in the onions then the liver and give a quick stir.
5. Remove the liver and onions.  Set aside.
6  Pour the soy-vinegar mixture and bring to a simmer.  Let simmer for about a minute.
7.  Toss in the liver and onion.  Stir-fry for about 5 minutes.  Remove from fire immediately.

Serve and enjoy

© myFresha-licious (16September2015)


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