CLICK THE BANNER ABOVE TO ADVERTISE!

Tuesday, August 3, 2010

Chopsuey Recipe

Chopsuey 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″ long pieces
  • 3 stalks celery, cut into 2″ 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
Chopsuey Cooking Instructions : 

  • 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, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil.
  • Salt and pepper to taste.
  • Serve hot with rice. 

Estimated cooking & preparation time: 45 minutes.

No comments:

Post a Comment