Chopsuey Recipe rapsa

Chopsuey

This is a quick stir-fry dish but as you can see from the recipe that follows, I go the extra step of parboiling my vegetables. Blanching vegetables in boiling salted water and then shocking them in ice bath help maintain vibrant colors and ensure even cooking. This colorful, veggie-ful chopsuey makes more health sense than the greasy, fat-laden, so good adobo

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Ingredients

• 1 cup chicken thigh fillets, cut into 1-inch cubes
• 1/2 cup chicken liver, cut into 1-inch cubes
• 1/2 broccoli, cut into florets
• 1/2 cauliflower, cut into florets
• 1/2 small red bell pepper, seeded and cut into strips
• 1/2 small bell pepper, seeded and cut into strips
• 1/4 small cabbage, cut into 1-inch thick strips
• 4 to 5 pieces baby corn, halved crosswise
• 5 to 6 quail eggs, hard boiled and peeled
• 1 small onion, peeled and sliced
• 1 to 2 cloves garlic, peeled and minced
• 1 tablespoon oil
• 1 tablespoon oyster sauce
• 1-1/2 teaspoons corn starch
• water
• salt and pepper to taste

Preparation

• Fill a bowl halfway with ice and enough water to cover ice. Add 1/2 teaspoon salt for each quart of water. Set aside.
• In a sauce pan, add 3 cups of salted water and bring to a boil. Add carrots and cook for about 1 minute or until half done. With a slotted spoon, remove from pan and plunge into bowl of ice bath. Add broccoli and cauliflower to the boiling water and cook for about 2 to 3 minutes or until half done. With a slotted spoon, remove from pan and plunge into bowl of ice bath. Add cabbage to the boiling water and cook for about 30 seconds or until half done. With a slotted spoon, remove from pan and plunge into bowl of ice bath. Add peppers to ice bath and cook for about 1 minute or until half done. With a slotted spoon, remove from pan and plunge into bowl of ice bath. Reserve the poaching liquid. Drain vegetables from the ice bath when they are cold.
• In a wok or wide skillet, heat oil over medium heat. Add onions and garlic and cook until softened. Add chicken and cook, stirring regularly, until color changes.
• In a bowl, combine 2 cups of the reserved poaching liquid and oyster sauce. Add to skillet and bring to a boil. Cook for about 5 to 7 minutes or until chicken is cooked through. Add liver and continue to cook for about 1 to 2 minutes or until liver is firm.
• Add parboiled vegetables, baby corn and quail eggs, stirring gently to combine, and cook for about 3 to 5 minutes.
• In a bowl, combine 1/4 cup of cold water and corn starch and stir until corn starch is dissolved. Add corn starch mixture to pan, stirring gently. Cook for about 1 to 2 minutes or until baby corn and eggs are heated through, vegetables are tender crisp and sauce has thickened. Season with salt and pepper to taste. Enjoy!
  

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How to cook Ampalaya con Carne

Ampalaya con Carne

Ampalaya or bitter melon

Some people may despise this vegetable because of its bitterness but all households have their own special technique in taking it off. 

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Ingredients:

• 1 Large ampalaya (bitter melon / bitter gourd)
• 1 Small onion, cut in half and sliced crosswise
• 2 Tbs. Ginger root julienned
• 2 Garlic cloves, peeled and smashed
• ¼ Cup of water
• 1 Tbs. Soy sauce
• Corn oil for stir-frying
• The Marinade:
• ½ Lb. Beef loin
• 2 Tbs. Soy sauce
• 1 Tbs. White sugar
• ½ Tsp. Salt
• 1 Tbs. Cornstarch
• 1 Tbs. Asian sesame oil
• 2 Garlic cloves, peeled and smashed

Procedure

Prepare Ampalaya by cutting it in half lengthwise and removing the seeds. Make sure you scrape the white stuff off also. Slice it ¼ of an inch thick diagonally and place in a bowl large enough to fit all of it. Next smother it with plenty of salt and add water just above the ampalaya and let it soak for 20 minutes. After soakin

g, rinse it thoroughly and make sure all the salt has been rinsed off.

Ampalaya smother with lots of salt to tame down the bitterness

The beef: Slice beef loin in 2 x ½ x ¼ in. slices across the grain and place in the bowl along with soy sauce, sugar, salt, msg, cornstarch, sesame oil, and garlic mix well. Cover and sit it in the fridge for 20 minutes.

In a wok heat 2 Tbs. of corn oil to a smoking point. Saute beef in batches for 15 seconds or until beef is no longer pink. Repeat this process until all beef is done and place it on a plate and set aside.

In the same wok heat 1 tablespoon of corn oil, add garlic and ginger and saute it for 15 seconds. Next add the ampalaya and saute it for one minute. Then add onions, the beef, and all the juice accumulated to the wok. Add water, msg, soy sauce, cover and let it simmer for 6 minutes on medium low heat or until the ampalaya is tender. Adjust taste by adding salt if needed. Serve hot with rice. Enjoy!

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