Monday, November 26, 2012

Chopsuey Recipe


Chopsuey Ingredients:

4 cloves garlic; minced
1 onion; chopped

Chosse four (4) meat ingredients from the list:

  • 1/4 kilo pork; sliced sliced into small pieces (preferred)
  • 1/4 kilo shrimps; shelled (preferred)
  • 1/4 kilo chicken giblets & liver; sliced to small pieces (preferred)
  • 2-3 chicken wings, cut into small pieces
  • 1/4 kilo pork's liver; sliced
  • 1/4 kilo hotdog sausage; sliced
Choose eight (8) vegetable ingredients from the list:
  • 1 piece red bell pepper; sliced (preferred)
  • 1 medium carrot; sliced into thin circles (preferred)
  • 1/4 kilo cabbage; cut into thin ribbon-like shreds (preferred)
  • 2 stalks of leeks; cut into 2-inch portions (preferred)
  • 3 stalks celery; cut into 2-inch portions
  • 1/4 kilo cauliflower; divided into flowerettes
  • 1/4 kilo sayote; peeled and sliced
  • 1/4 kilo snow peas (sitsaro); stringed
  • 1/4 kilo bok choy; cut into 2-inch portions
  • 1/4 kilo mushrooms; cut in 2-inch portions
  • 1/4 kilo young corn about 2-inch long
  • 1/4 kilo baguio beans; stringed
2 cups chicken or pork broth
1 tablespoon cornstarch

Salt to taste

Cooking oil

Cooking Procedures:

Saute garlic and onion, then add the meat ingredients. Cook for 5 minutes. Add broth and salt to taste. Add cornstach to thicken the sauce. Bring to a boil, then add the vegetables. Cook until done.

Cooking Tips:

Add vegetables in the order of their respective tenderness. Add first those that are longer to cook than those easier to get tender.

A fine collection of billingsgates in a glass fronted display box

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