reposted from thread: Unsay imong gikaon karon?
as requested by Glacier,
Glace, cook the gizzard as you do - like templahan ug suka or lemon juice, soy sauce or salt ba kaha, pepper, garlic, bay leaves and simmer until tender and without sauce anymore. Mura ba'g magluto ug dry adobo. Let cool. For the beer batter, rough estimate ra ni kay di ko ga measure2x man gud. Mix corn starch and flour, say 1/3 cup corn starch and 3/4 cups flour. (Depende ra pod unsa kadaghana sa imong lutuon but adjust accordingly.) Season with a little salt and pepper, taking note that your gizzard is properly seasoned already. Then, add beer just enough to get to the consistency of ranch dressing. Mix just enough to moisten the starch flour mixture. Dayon, readyour pan with frying oil as you are frying chicken. Individually dip the gizzard unto the beer batter and drop to the hot frying oil. Do not overcrowd your pan aron di magka create ug steam. Once brown, remove and drain in a paper towel. If you wish, you can sprinkle salt right after removing from pan but if it's salty enough then ayaw na. That should be yummy, glace!
Naay laing paagi. Cook the gizzard as you do in the first procedure but instead of putting water for the simmering period, add beer. Once mabugnaw na ang gizzard, dredge in corn starch and flour mixture, seasoned with salt and pepper, dip in lightly beaten egg white then dredge again with the flour mixture and unto the frying pan.
Good luck, Glace! Dali ra ba?
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Topic: Deep Fried Gizzard In Beer Batter (Read 6666 times)