Sunday, June 22, 2008

Chopsuey Recipe

  • 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 broccolis, broken to bite size
  • 1/4 kilo snow peas (sitsaro)
  • 1/4 kilo cabbage, cut into squares
  • 2 stalks of leeks, cut into 2" long pieces
  • 3 stalks celery, cut into 2" long pieces
  • 5 cloves garlic, diced
  • 2 onions, diced
  • 1 carrot, rounded sliced
  • 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)
  • 12 pieces quail eggs (separately cooked)
  • 3 tablespoons of sesame oil
  • 3 tablespoons of patis (fish sauce)
  • 4 tablespoons of corn oil or vegetable oil
  • Salt to taste
Cooking procedures:

In a big pan or wok, sauté garlic, onions then add in the pork, chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked. Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, fish sauce and the dissolved cornstarch. Cook for about 10 minutes uncovered or until the vegetables are done. Add the quail eggs (peeled) and sesame oil. Add salt and pepper to taste. Serve hot with rice.


The_Sphinx's World said...

hmm. this is delicious. you know, chop suey is one of my favorite chinese dish, and we sort of have the same recipe. The one thing that is different from mine is that I add sliced squid and some fish ball too and a can of young corn kernels.

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