Tuesday, February 3, 2009


*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.

No comments:

Post a Comment