Chop Suey

My Chop Suey Recipe

Ingredients:

1/4 kg. Chicken breast (shredded)
1/4 kg. Chicken liver (cut into half)
1/4 kg. Shrimp (peeled and slit at the back)
1/4 kg. Pork (cut into strips)
1 whole Cabbage (triangular sliced)
1/8 kg. Chinese snow peas
1/8 kg. Baguio beans (sliced diagonally thin)
1 pc. big Carrot (sliced into strips/ julliened)
1 head of Cauliflower (cut into flowerets)
1 head of Broccoli (cut into flowerets)
1 pc. green Bell pepper (sliced diagonally)
1 pc. red Bell pepper (grilled, sliced diagonally)
1 pc red Onion (sliced)
1 head of Garlic (crushed)
24 pcs. Quail eggs (boiled and peeled)
1 can Button mushroom (sliced)
1 can Young corn (sliced diagonally)
3 pcs. Tomatoes (sliced,seeded)
Vegetable oil
2 tbsp. Oyster sauce
8 tbsp. Premium soy sauce
2 tbsp. Cornstarch (dissolved in 1/8 cup of water)
1-2 cups of Chicken stock
1 thumb of Ginger (peeled and crushed)
Ground Pepper to taste

Procedure:

1. Clean the chicken breast, peel the ginger then crushed, with the cleaned the pork that is sliced into strips. Put it in a casserole and boil it for 10-15 mins. or until the meat are tender. scrape any dirt foaming above the water. Drain the chicken and meat. set aside about 2 cups of the chicken/pork stock.

2. Clean the chicken liver in running water then sliced it into half.

3. For the bell peppers both green and red, grill it first for the much more fragrant aroma to come out. When its skin is a little bit blackened let it cool and then peel it and slice diagonally.

4. For the shrimp, blanched it for about 2 min. drain the liquid you can add it it the soup stock. Set aside.

5. Put some vegetable cooking oil into the heated casserole. Stir the onion first then the garlic when it is slightly browned then mixed in the tomatoes and stir in the Chicken Liver for about 3 minutes. then mixed in the chicken and pork.

6. Stir Fry the Baguio beans, Chinese snow peas, cabbage, button mushroom and young corn. Then after the cabbage had wilted a little toss in the red and green bell pepper along with the cauliflower, carrots and broccoli. Do this for about 2 minutes.

7. Pour a cup or 2 of chicken stock with the shrimp stock and the dissolved mixture of cornstarch into the vegetables. Seasoned with oyster sauce, adjust the measurement of premium soy sauce and pepper according to your taste.

8. Put the quail eggs and the shrimp on top and simmer for about 5 minutes or until the sauce thickens and all the vegetables are nicely cooked. Some people want their vegetables to be well cooked some want it to still be a little bit crunchy. Serve it with a hot white plain rice.

Enjoy!

Kare-Kare

Ingredients:

1 kg. Pata
1 pack ox tripe (monterey)
1 bundle of Pechay leaves
1 bundle of string beans  "sitaw" (Slice into 3 inch strips)
4 pcs. medium Aubergine  "talong"(Slice into 3 inch strips)
1 medium size Banana Heart  "puso ng saging" (Cleaned and Sliced)
Anato seeds (for color)
ginger (crushed)
1 big onion (sliced)
5 pcs. of garlic cloves (finely chopped)
2 Cups of Peanut Butter (Pure would taste much better)
1 pack of Mama Sitas Kare-Kare Mix
1/2 tsp. salt
2 tbsp. of vegetable cooking oil
water

Ingredients for Spicy Sautéed Shrimp:

4 tbsp. of vegetable cooking oil
1 big Onion (finely chopped)
2 pcs. Chili (siling labuyo- sliced)
1 cup of Bagoong-Alamang
1/2 cup brown sugar

Procedure:

1. Clean the ox tripe and the pata. Slice it in desired sizes.

2. With the crushed ginger and 1/2 tsp of salt, bring the cleaned ox tripe and pata to a boil until the meat is tender. ( add some more water until the meat and ox tripe is tender enough to eaten.)

3. When the meat and ox tripe is well cooked already, separate it in another container. Also remove the ginger in the soup stock.

4. In a container mix the anato seeds with a cup of the soup stock, and mix it with the rest of the soup stock along with the peanut butter and Mama Sitas Kare-Kare Mix. Stir the mixture till it become a little Thick and Smooth. Then set it aside for a while.

5. In another Casserole, Sauté the onion until transparent in color in the vegetable cooking oil. Add the garlic then after 30 sec. add the banana heart, string beans and aubergines. Then put the cooked vegetables and meat with the ox tripe in the soup stock that we have prepared a little while ago. Let it boil for another 10 min. or until all the vegetables, now along with the pechay leaves are cooked.

For the Spicy Sautéed Shrimp: 

In a skillet sauté the onion in a 4 tbsp. vegetable cooking oil. Add the 1 cup of bagoong-alamang when the onion is a little bit transparent in color. Lastly add the siling-labuyo and 1/2 cup of brown sugar. Stir the mixture until the cooking oil separates from the bagoong- alamang and produces a nicely brown glazed in color.


Now with the Kare - Kare and Spicy Sautéed Shrimp ready we are now ready to serve and eat along with a steamy white rice. (^_____^)

Adobong Pusit "Without the Ink"

Here is how I cook the Adobong Pusit, I hope you like it as much as I do. :D

Ingredients:

1/2 Squid "Pusit"
Ginger size of a thumb
1 red onion "rings"
5 cloves of garlic "finely chopped"
1 tsp. pepper
1 siling haba "cut diagonally into 2"
4 pcs. tomatoes "sliced"
4 tbsp. soy sauce
2 tbsp. vinegar
3 tbsp. vegetable oil or palm oil

Procedure:

1. First clean the squid. you have to place it in running water so you could easily clean it. pulling the head from the body first. then scoop out any black ink and the innards of the squid. also take out the plastic backbone of the squid. wash it properly till it's clean. For the head and its tentacles just take out the hard part of it in the center, between it's eyes and wash it clean. set it aside.

2. Slice the onion into rings, crushed the garlic, then chop it finely. Then crushed the ginger and cut the siling haba in half diagonally. Slice the tomatoes discarding the seeds.

3. Heat the casserole, then pour 3 tbsp. of vegetable oil. saute the onions,garlic and ginger. when they are starting to brown for a bit toss the tomatoes and continue sauteing.

4. After the tomatoes are softened mix the squid and saute for about a minute. Then pour some soy sauce and vinegar. mix it all together with the siling haba. Simmer for 15-20 minutes or if you like it to have more sauce stop cooking when the squid is cooked.But if you like it dry cook it until the oil is separating from the sauce.

5. Serve it hot with steamy white rice.

Yield for 4 people.

Ginataang Tilapia

Hello everyone! This fish dish that i cooked is called Ginataang Tilapia. Hope you try it too in the comfort of your own home.

Here is my recipe:

Ingredients:
1 whole red onion "slice"
4 cloves of garlic "Crushed"
1 bell pepper " cut into long strips"
1 tsp. ground black pepper
1 kg. Tilapia
1 bundle of String beans "sitaw" "cut into 2 inches long"
2 cups of coconut milk "Kakang gata"
2 pcs. Siling haba "optional"
Ginger "thumb size"
2 tbsp. Fish Sauce "patis"
rock salt
vegetable oil or palm oil
3 pcs. Banana "Saba" "cut diagonally"

Procedure:
1. Clean the fish Tilapia, remove its scales, innards, fins, gills. Wash it properly.
Hold the fish in its body then shake downward so that its saliva and the slimy thing will go down to its mouth. After it is cleaned, cut a to slit into the fish body side by side then season with rock salt. Then fry it in a non-stick pan with vegetable oil or palm oil. After all tilapia is cooked, set it aside.
2.In a non-stick pan put a little bit of vegetable oil or palm oil enough to fry the bananas "Saba". set it aside when done.
3. In a casserole heat a little bit of oil enough to sauté the onions, garlic and ginger.
4. Pour the 2 cups of coconut milk "kakang gata" in the casserole. Add in the ground black pepper into it. if you would like you dish to be a little bit spicy add in the Siling haba. let it simmer till the liquid is reduce in half.
5. Add the string beans "sitaw" continue simmering it for about 2 minutes.
6. Now we can add the fried tilapia and banana into the casserole. Simmer it for about 3 -5 minutes and we are done.
7. Serve hot with steamy white rice.

yield for 4 people