Chicken Potato Salad with Garlic
1 Comments - 15 Mar 2012
What gives this dish a wonderful twist is the addition of garlic. For extra flavor, the peeled potatoes are cooked in chicken broth. This salad is best eaten after it has stayed at least overnight in the refrigerator. 8 cups potatoes, peeled, cut into cubes and cooked in salted chicken broth 2 chicken breasts, boiled in salted water and ...

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Chicken Macaroni Salad
0 Comments - 14 Mar 2012
1 package elbow macaroni (250 g.), cooked and drained 2 cups chicken meat, diced 1 onion, chopped 1/2 cup celery, chopped 1/2 cup pickle relish 2 cups cheese, grated salt and pepper 1 teaspoon calamansi juice 3 hard-boiled eggs, chopped lettuce leaves parsley Procedure: Mix the above ingredients. Ga...

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Friday, September 3, 2010

Pinoy Chopsuey Recipe

Estimated cooking & preparation time: 45 minutes.


Chopsuey Ingredients:

  • 1/4 kilo pork, sliced into small pieces
  • 1/4 kilo shrimps, shelled, deveined and halved

  • 1/4 kilo chicken liver and gizzard, sliced to small pieces
  • 1/4 kilo cauliflower, broken to bite size
  • 1/4 kilo string beans
  • 1/4 kilo snow peas (sitsaro)
  • 1/4 kilo cabbage, cut into squares
  • 2 stalks of leeks, cut into 2" long pieces
  • 3 stalks celery, cut into 2" long pieces
  • 5 cloves garlic, diced
  • 2 onions, diced
  • 1 carrot, sliced thinly
  • 1 piece red bell pepper, cut in strips
  • 1 piece green bell pepper. cut in strips
  • 2 tablespoons of cornstarch, dissolved in 1/4 cup of water
  • 2 cups chicken stock (broth)
  • 3 tablespoons of sesame oil
  • 3 tablespoons of patis (fish sauce)
  • 4 tablespoons of corn oil or vegetable oil
  • Salt to taste

Chopsuey Cooking Instructions:

  1. In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked.
  2. Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil.
  3. Salt and pepper to taste.
  4. Serve hot with rice.

1 comments:

jacocabell said...

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