Proben

Boiled first to tenderise, dried, then cornflour-coated and fried very hot.

Chicken. Not vegetarian — contains chicken.

Ingredients

• 600 g chicken proventriculus, cleaned
• 150 g cornflour
• 2 teaspoons salt
• 2 teaspoons coarsely ground black pepper
• 1 teaspoon annatto powder
• oil, for deep frying
• spiced vinegar, to serve

Method

1. BOIL IT FIRST. Proventriculus is muscular and fried from raw it is rubber. Twenty-five minutes of simmering is what makes it chewable, and the frying is only for the crust.
2. Clean the proventriculus thoroughly, turning each one inside out under running water. This is unpleasant and not optional.
3. Simmer in salted water for 25 minutes, then drain.
4. SPREAD THEM OUT AND DRY THEM WELL, on a rack or with paper. Cornflour on a wet surface turns to paste and slides off in the oil.
5. Toss with the cornflour, salt, pepper and annatto until each piece is dusted all over and no wet patches remain.
6. Fry at 190C for 2 to 3 minutes, until the coating is set and pale gold. High and quick -- longer and the inside tightens up again.
7. Skewer and serve with spiced vinegar.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes