How to Cook Filipino Chopsuey

Chopsuey


Basic Ingredients:
  • 1/4 kilo pork, sliced into small pieces
  • 1/4 kilo shrimps, shelled, deveined and halved
  • 1/4 kilo chicken liver and gizzard, sliced to small pieces
  • 1/4 kilo cauliflower, broken to bite size
  • 1/4 kilo string beans
  • 1/4 kilo snow peas (sitsaro)
  • 1/4 kilo cabbage, cut into squares
  • 2 stalks of leeks, cut into 2 inches long pieces
  • 3 stalks celery, cut into 2 inches long pieces
  • 5 cloves garlic, diced
  • 2 onions, diced
  • 1 carrot, sliced thinly
  • 1 piece red bell pepper, cut in strips
  • 1 piece green bell pepper. cut in strips
  • 2 tablespoons of cornstarch, dissolved in 1/4 cup of water
  • 2 cups chicken stock (broth)
  • 3 tablespoons of sesame oil
  • 3 tablespoons of patis (fish sauce)
  • 4 tablespoons of corn oil or vegetable oil
  • Salt to taste
Cooking Methods:
  • In a big pan or wok, saute’ garlic and onions
  • Then add pork saute’ for 3 minutes
  • Add the chicken liver and gizzard, continue to saute’s for another 3 minutes.
  • Add 1 cup of Chicken stock, pinch of salt and simmer for 10 minutes or until pork and chicken giblets are cooked.
  • Add the shrimp then add and mix all the vegetables.
  • Add the remaining 1 cup of Chicken stock, patis and the dissolved cornstarch.
  • Cook for about 5 minutes or until the vegetables are done.
  • Add the sesame oil.
  • Salt and pepper to taste.
  • Serve hot with rice.







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