Liver and Gizzard with Sweet Peas is hearty, tasty, and perfect for family dinners or gatherings. The combination of cream, quail eggs, and sweet peas gives this recipe a rich flavor the whole family will love.
Growing up, I remember three things my mother always made for holiday gatherings: shrimp with oyster sauce, ginataang seafood, and liver and gizzard with green peas.
This atay at balunbalunan isn’t particularly fancy and not one you’d expect to be served for special occasions, as chicken giblets are relatively inexpensive and are primarily an acquired taste. But you’d be pleasantly surprised how everyone would be lining up for it! The rich and creamy sauce and the plethora of textures make it a hit with the crowd.
The dish is similar to sipo egg in ingredients and flavor, with liver and gizzard replacing the shrimp and ham. These edible offal meats not only add flavor and texture, but they are incredibly nutritious.
Ingredient notes
- Chicken liver– atay nang manok; a robust and meaty flavor with a tender, creamy texture when cooked perfectly.
- Gizzard– 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
How to serve and store
- Liver and Gizzard with Green Peas is a main entrée served with steamed rice. It is easy to prepare for everyday meals and is 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
