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Liver and Gizzard with Sweet Peas
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5 from 1 vote

Liver and Gizzard with Green Peas

This dish is hearty, packed with flavor, and perfect for a family gathering. The combination of cream, quail eggs, and sweet peas gives this recipe a rich flavor the whole family will love.

Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Main Entree
Servings: 6 servings
Calories: 356kcal


  • 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.


Calories: 356kcal | Carbohydrates: 6g | Protein: 31g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 481mg | Sodium: 421mg | Potassium: 442mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13485IU | Vitamin C: 7.6mg | Calcium: 50mg | Iron: 5.9mg