It's really spicy because of the ginger and chili paste, not advisable for kids.
Minced red bell pepper
3 Clove (15 gm)
Extra virgin olive oil
Heat a medium sized non-stick frying pan with the extravirgin olive oil, sweat the onions, add the minced ginger, the chopped garlic, the minced red bell pepper, the thinly sliced chicken gizzards, the oyster sauce, the ground mixed pepper, the lemon juice, the chili paste and simmer until chicken gizzards are cooked.
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Here is part 2 of balon balonan ng manok series, the chef here shows a simple way to garnish the dish to make it all the more spicy and also provides some more variations you can use to make this dish. Here is note of caution, this dish is not advisable for kids as it is very spicy.