Chopsuey

Chop Suey

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Ingredients:
1/4 kilo pork, cut into small cubes
1/4 kilo chicken liver and gizzard, sliced to small pieces(optional)
1/4 kilo shrimp, boiled and peeled
1 dozen quail eggs, boiled and shelled
12 pieces baby corn, sliced diagonally in half
100 grams snow peas(sitsaro)
1 piece medium carrot, sliced thinly
1/4 kilo cabbage, chopped 1 1/2″ squares
1/4 kilo broccoli or cauliflower, break into flowerettes
2-3 stalks leeks(kutsay), chopped 2″ long(optional)
2-3 stalks celery(kinchay), chopped 1″ long
1 piece red bell pepper, cut in strips
1 piece green bell pepper. cut in strips
2 to 3 tablespoons corn oil or vegetable oil
5 cloves garlic, diced
1 medium onion, minced
2 cups meat broth(Pork or Chicken stock)
1 teaspoon soy sauce or fish sauce
1 tablespoon oyster sauce
3 teaspoons sesame seed oil(optional)
2 teaspoons cornstarch, dissolved in 1/4 cup of water
1 teaspoon sugar
Salt and pepper, as needed

Procedures:
Part 1
1. Simmer pork and remove scum that rises to the surface. Save the broth and set aside.

Part 2
1. In a pan, saute the garlic and onion.
2. Add the pork, chicken liver and gizzard.
3. Sprinkle lightly with salt and pepper.
4. Continue sauteing until pork and chicken giblets is slightly brown.
5. Add 1 cup meat broth, simmer for 15 minutes or pork and chicken giblets are cooked.

Part 3
While waiting, prepare the sauce:
1. In a small bowl, combine the soy sauce, oyster sauce, sesame seed oil, cornstarch and sugar.
2. Add the remaining cup of meat broth and dissolve the cornstarch.

Part 4
1. When the pork and chicken giblets is tender, add the shrimp and quail eggs.
2. Add the carrot, baby corn and then all the vegetables.
3. Add the sauce, stirring until it thickens.
4. Cook for about 10 minutes or until vegetables are done.
5. Add salt and pepper according to taste.
6. Serve hot with rice.

Creamy Chopsuey

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Filipino Style Recipe: Creamy Chopsuey is another variety of popular vegetable dish. Similar to typically chopsuey, it is consists of different vegetables. Instead of dissolved cornstarch, we used cream of mushroom soup for creamier and tastier dish.

Ingredients:
1/4 kilo pork, cut into small cubes
1/4 kilo shrimp, boiled and peeled
1 dozen quail eggs, boiled and shelled
12 pieces baby corn, sliced diagonally in half
100 grams snow peas(sitsaro)
1 piece medium carrot, sliced thinly
1/4 kilo cabbage, chopped 1 1/2″ squares
1/4 kilo broccoli or cauliflower, break into flowerettes
2-3 stalks leeks(kutsay), chopped 2″ long(optional)
2-3 stalks celery(kinchay), chopped 1″ long
1 piece red bell pepper, cut in strips
1 piece green bell pepper. cut in strips
1 can Cream of Mushroom soup
2 to 3 tablespoons vegetable oil
5 cloves garlic, diced
1 medium onion, minced
salt and pepper to taste

Sauce Mixture:
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoons sesame seed oil(optional)
1-2 cups of water
1 teaspoon sugar

Procedures:
Part 1
1. In a small bowl, combine the soy sauce, oyster sauce, sesame seed oil, water and sugar.

Part 2
1. In a pan, Simmer pork in water just enough to cover the meat. Bring to boil and cook until water dried up.
2. Add vegetable oil and set aside the meat.
3. Saute the garlic and onion then put back the meat. Sprinkle lightly with salt and pepper.
4. Add shrimp and quail eggs. Add the carrot, baby corn and then all the vegetables. Stir cook for a minute.
5. Pour cream of mushroom and sauce mixture then adjust seasoning according to taste. Add more water if necessary.
6. Simmer over high heat 3-5 minutes or until vegetables are half-cooked.
7. Transfer to serving bowl then serve hot with rice.

Beef Chopsuey

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Filipino Style Recipe: Beef Chopsuey is another variety of chopsuey originated from Chinese cuisine. Chopsuey also becomes popular in Filipino cuisine and other countries. Normally the beef marinated and stir cooked with beef broth, oyster sauce and cornstarch together with vegetables.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 15 minutes
Good for 3-4 persons

Ingredients:
500 grams beef sirloin, cut into thin slices
6 cloves garlic, minced
1 onion, quartered
2 tablespoons cornstarch (dissolved in 1/4 cup water)
3 tablespoons oyster sauce
1 beef buillion
1 cup water
1 1/2 tablespoons sugar
2 tablespoons vegetable oil
salt and pepper to taste

Marinade:
1/4 cup soy sauce
1 tablespoon cornstarch
1 teaspoon sesame oil
1/4 teaspoon ground pepper

Vegetables:
1 cup broccoli florets
1 cup cauliflower
1 carrot, thinly sliced
100 grams snow peas (sitsaro)
100 grams baby corn
1 red bellpepper, cut into strips

Procedures:
Part 1
1. In a bowl, combine beef, soy sauce, cornstarch, sesame oil and pepper. Marinate for 30 minutes and set aside.

Part 2
1. In a pan, heat oil and saute garlic and onion.
2. Add marinated beef then stir cook for 3 minutes.
3. Pour water, beef cube and vegetables then cook for 5-7 minutes or until vegetables are half-done.
4. Pour dissolved cornstarch, sugar and oyster sauce. Simmer until the sauce thickens.
5. Adjust seasoning according to taste.
6. Transfer to serving plate then serve.

Chicken Chop Suey

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Filipino Style Recipe: Chicken chopsuey is another Chinese recipe that is popular for many Filipinos and some other countries. Normally the chicken sauteed and cooked with chicken broth, oyster sauce and cornstarch together with vegetables.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 20-30 minutes
Good for 3-4 persons

Ingredients:
1/2 kilo chicken fillet, cut into serving pieces
2 cloves garlic, minced
1 onion, chopped
2 tablespoons cornstarch(dissolved in 1/4 cup water)
100 grams baby corn, sliced diagonally in half
100 grams snow peas(sitsaro)
1 medium-sized carrots, sliced thinly
4 tablespoons oyster sauce
1.5 cup water
1 tablespoon vegetable oil
1 teaspoon sugar
salt and pepper to taste
1 chicken cube(optional)

Procedures:
1. In a pan, heat oil and saute garlic and onion.
2. Add chicken fillet, season with salt and pepper. Cook until golden brown.
3. Pour water, chicken cube and vegetables. Cook for 10 minutes or until vegetables are half-done.
4. Pour dissolved cornstarch, sugar and oyster sauce. Simmer until the sauce thickens.
5. Adjust seasoning according to taste.
6. Transfer to serving plate then serve.

Chopsuey

vangiz 2 Comments

Filipino Style Recipe: Chopsuey is a Chinese dish that is now popular for many Filipinos and some other countries. It consisting of meats (often chicken, fish, beef, shrimp or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. It is typically served with rice and some served with stir-fried noodles which they called Chow mein.

In this recipe, I added shrimp and quail eggs that makes chop seuy special. I’ll never forget to include “baby corn”, because this is one of my favorite ingredients. It will be more tasty if you use meat broth instead of water. For me, I love pairing it with java rice instead of steam rice.

Estimated preparation & cooking time: 45 minutes. Good for 3-5 persons.

INGREDIENTS:
1/4 kilo pork, cut into small cubes
1/4 kilo chicken liver and gizzard, sliced to small pieces(optional)
1/4 kilo shrimp, boiled and peeled
1 dozen quail eggs, boiled and shelled

12 pieces baby corn, sliced diagonally in half
100 grams snow peas(sitsaro)
1 piece medium carrot, sliced thinly
1/4 kilo cabbage, chopped 1 1/2″ squares
1/4 kilo broccoli or cauliflower, break into flowerettes
2-3 stalks leeks(kutsay), chopped 2″ long(optional)
2-3 stalks celery(kinchay), chopped 1″ long
1 piece red bell pepper, cut in strips
1 piece green bell pepper. cut in strips

2 to 3 tablespoons corn oil or vegetable oil
5 cloves garlic, diced
1 medium onion, minced
2 cups meat broth(Pork or Chicken stock)

1 teaspoon soy sauce or fish sauce
1 tablespoon oyster sauce
3 teaspoons sesame seed oil(optional)
2 teaspoons cornstarch, dissolved in 1/4 cup of water
1 teaspoon sugar

Salt and pepper, as needed

PROCEDURES:
Part 1
1. Simmer pork and remove scum that rises to the surface. Save the broth and set aside.

Part 2
1. In a pan, saute the garlic and onion.
2. Add the pork, chicken liver and gizzard.
3. Sprinkle lightly with salt and pepper.
4. Continue sauteing until pork and chicken giblets is slightly brown.
5. Add 1 cup meat broth, simmer for 15 minutes or pork and chicken giblets are cooked.

Part 3
While waiting, prepare the sauce:
6. In a small bowl, combine the soy sauce, oyster sauce, sesame seed oil, cornstarch and sugar.
7. Add the remaining cup of meat broth and dissolve the cornstarch.

Part 4
7. When the pork and chicken giblets is tender, add the shrimp and quail eggs.
8. Add the carrot, baby corn and then all the vegetables.
10. Add the sauce, stirring until it thickens.
11. Cook for about 10 minutes or until vegetables are done.
11. Add salt and pepper according to taste.
12. Serve hot with rice.