#17: Pininyahang Atay ng Manok (Sarap nito!)

Perhaps I was treated to a death-by-tomato-dishes when I was young that is why I'm more inclined to prepare coconut or milk-based sauteed dishes now that I have my own kitchen. I still loooove kalderetang baka (the type that has peanut butter, and cheese and coconut milk *sigh*. I'll share the recipe for that soon!) but there is something refreshing and light about this Pinoy dish that we're going to bring to life this time.


This is an attempt to make you liver-haters to love the luscious, buttery, slightly bitter and earthy taste of our featured ingredient: chicken liver. Chicken liver is much smoother and lighter on the palate than pork or beef liver. Its rather eccentric characteristics are balanced out by the beach-loving, tangy flavor of pinapples that is sweet, sour and fruity at the same time. Then the whole marriage is tied by the rather subtle but creamy contribution of milk, both cow's and coconut (or whichever is available in your pantry at the moment). This nutritious and friendly viand could easily become a favorite in your repertoire of good food.