Sunday, January 6, 2008

Craving of Chopsuey

This is the food that i am craving right now. Chopsuey is considered as one of my best favorite dish. When i was in the Philippines i used to eat it at Chowking because they prepared the best chopsuey ever.
After i got here, i have no longer eat them. I was thinking to cook it but i don't think the ingredients for it specially the vegetables are in the market (palengke) here or let say, (i don't know how to cook it myself). Although they have a lot of veggies here but one thing i knew for sure is only the cabbage and celery. Maybe if i can go to asian store i might find me some. But the only thing about is the asian store here is 150 miles.

Chopsuey is made up of overcooked vegetables such as celery and cabbage. It is also mixed with pork, chicken, or shirmp. This dish is actually originated in America and is not authentically Chinese but it was discovered by a Chinese immigrant who were working on transcontinental road.

I post the recipe here as my copy when i wanted to cook chopsuey later but for those who would like to learn the recipe, this one is good for you:

1/4 kilo pork, cut into small cubes
1/4 kilo chicken giblets & liver
2-3 chicken wings, cut into small pieces
1/4 kilo fresh shrimps, shelled
2 large onions, quartered
3 cloves garlic crushed
1 pc. medium sized carrots, round thin slices
1/4 kilo cabbage, chopped 1 1/2" squares
1/4 kilo cauliflower, break into flowerettes
2-3 stalks leeks, chopped 2" long 2-3 stalks celery, chopped 1" long
1/4 kilo snow peas (sitsaro)
10 pcs. string beans (habichuelas)
2 pcs. bell pepper, red & green, big slices
2 cups chicken or meat broth
1 tbsp. vetsin
2 tbsp. fish sauce (patis)
1 tbsp. cornstarch
2 tbsp. cooking oil
2 tbsp. sesame oil (optional)

Cooking Instructions
*Saute garlic until brown. Add onions, when half cooked stir in pork, giblets, liver, chicken, and shrimps.

*Saute for 2 minutes and pour in fish sauce. Stir. After 3 minutes, add 1/2 cup water. Cover. *When almost dry, add broth. Let boil.
*Season with salt and vetsin, and put in all vegetables.
*Cook until half done and thicken soup with dissolved cornstarch. Do not overcooked vegetables.
*Serve hot.