FFE Magazine

Green, leafy, healthy Chop Suey

The Philippinecuisine is a lot like our culture and history; it’s eclectic and colorful.  There are Pinoy dishes that we thought are originally ours but in reality, were only adapted to fit thePinoy palate better. A fine example of this kind of dish is Chop Suey.

I thought Chop Suey was a recipe Filipinos adapted from the Chinese and did not exist in any other country’s cuisine. I later found out that the recipe was actually invented by Chinese immigrants living in the US. In fact, Chop Suey isone of the most prominent dishes in the American- Chinese cuisine! 

Chop Suey in the US is commonly added with noodles to become chow mien, the term for Chinese stir-fried noodle recipes. In the Philippines however, we love to serve Chop Suey with rice, pretty much our favorite accompaniment toevery dish!


Filipino version of Chop Suey.

Chop Suey is cooked with different kinds of vegetables and added with almost every kind of meat you can think of. In the Philippines, Chop Suey can be added with pork, chicken meat and liver, shrimp, and even quail eggs! They all taste equally delicious but in this recipe, I will teach you how to cook Chop Suey with shrimps.

Ingredients:

  • 250 grams of shelled and deveinedshrimp, set aside shrimp heads for shrimp juice
  • 80 grams of string beans, cut diagonally
  • 10 pieces of young corn, sliced in half
  • 1 small carrot, sliced in round shapes
  • ½ head of cauliflower, trimmed
  • 1 green bell pepper, sliced
  • ½ head of cabbage, sliced
  • 3 cloves of garlic, chopped
  • 1 whole onion, diced
  • ¼ teaspoon ground pepper
  • 1 tablespoon of oyster sauce
  • 3 tablespoon of soy sauce
  • 1 teaspoon of cornstarch
  • 3 tablespoons of cooking oil
  • Salt to season

Direction:


Shell the shrimps and set the heads aside.

To make your Chop Suey tastier, take the shrimp heads you set aside earlier and pound them using mortar and pestle. Add in one cup of water, stir, and drain using a strainer. Set aside the shrimp juice for broth later.

In a wok, sauté garlic and onion with cooking oil until they turn slightly brown.

Next, add in the cauliflower, green pepper, carrot, and young corn and stir for a minute.

Add in the cabbage and string beans. Next are the soy sauce, ground pepper, and oyster sauce. Don’t forget to mix them well with the vegetables.

It’s now time to use the shrimp juice! Pour the shrimp juice in the wok and bring it to a boil. Add in the shelled shrimp next.


Chop Suey with broccoli and quail eggs.

As you wait, dissolve the teaspoon of cornstarch in ¼ cup of water and add it once boiling starts. Let it simmer for three minutes while occasionally stirring.

Season with salt and you’re done!

Serve it hot with rice. Enjoy eating Chop Suey!

Tita Kathy tip:

Always keep an eye on the pot when you’re cooking Chop Suey. You don’t want to overcook the vegetables! Like I mentioned earlier, you can use other meat in cooking Chop Suey, in case you’re allergic to shrimps. Try cooking it with chicken liver or quail eggs too and let us know which one is your favorite in the comment box below. Until next time!

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