Have you tried the shrimp with oyster sauce in the archive yet? I urge you to make it ASAP. It is one of my mother’s signature dishes and I promise you, once you’ve tried it, you’ll never want shrimp any other way again. Big words, I know, but I proudly stand by my mom’s cooking.
As I’ve said before, my mother is not one who cooked on a regular basis. She is fastidious about matters of cleanliness and housekeeping but to find her in the kitchen preparing a meal meant celebration, literally. She’s cooking, there’s a party. The house help manages the day to day dinner but come special occasions, my mother puts on her apron and dazzles. Growing up, I remember three things she always made for festivities: shrimp with oyster sauce, rellenong pusit and this liver and gizzard with green peas. There is nothing really fancy about this offal dish as liver and gizzard are pretty cheap meat but with the combination of cream, quail eggs and sweet peas, it’s definitely the first that empties on the buffet table. Give it a try and let me know what you think.
- 1 tablespoon oil
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 pound gizzard, cut into bite-size pieces
- 1 tablespoon fish sauce
- 2 cups water
- 1 large carrot, peeled and diced
- 1 pound liver, cut into bite-size pieces
- 1 cup frozen green peas, thawed
- 10 to 12 pieces quail eggs, hard boiled and peeled
- 1 cup table cream
- salt and pepper to taste
- In a skillet over medium heat, heat oil. Add onions and garlic and cook until limp. Add gizzard and cook, stirring regularly, until lightly browned. Add fish sauce and cook for about 2 to 3 minutes. Add water and bring to a boil. Lower heat, cover and cook for about 25 to 30 minutes or until gizzard is fork-tender. Add more water in ½ cup increments as needed to maintain 1 cup of liquid.
- Add quail eggs. Add carrots and cook until half done. Add liver and cook, WITHOUT stirring, for about 2 to 3 minutes or until firm. Add green peas, quail eggs and table cream, stirring gently to combine. Season with salt to taste. Continue to cook for about 4 to 6 minutes or until vegetables are tender yet crisp, eggs are heated through and sauce is slightly thickened. Serve hot.
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