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:
 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.
 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.
 Salt and pepper to taste.
 Serve hot with rice.
Chicken/Pork Afritada Recipe | Chicken Recipe

Estimated cooking time: 45 minutes

Chicken Afritada Ingredients:

 1 kilo chicken/pork, cut into pieces
 5 pieces potatoes, peeled and halved
 1 red onion, diced
 1 head garlic, minced
 1 green bell pepper, sliced into strips
 1 red bell pepper, sliced into strips
 2 cups pork or chicken stock (broth)
 1 cup tomato sauce
 2 tablespoons of patis (fish sauce)
 3 tablespoons of cooking oil
Chicken Afritada Cooking Instructions:
 In a cooking pot or wok, heat oil.
 Sauté garlic and onions.
 Add chicken/pork and slightly brown.
 Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20
minutes or until the chicken is almost cooked.
 Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked.
 Add the green and red bell peppers, simmer for an additional minute or two.
 Salt and pepper to taste
 Serve this dish hot with steamed rice.

Pork Steak / Beef Steak Filipino Style Recipe

Estimated time to prepare and cook: 50 minutes

Ingredients:
 3/4 kilo tender pork or beef steaks, sliced
 1 tablespoon kalamansi or lemon juice
 5 tablespoons soy sauce
 3 cloves of garlic
 1 small piece ginger, crushed
 1/2 teaspoon ground black pepper
 1/2 cup onions, sliced in rings
 4 tablespoons cooking oil
Pork / Beef Steak Cooking Instructions:

 Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy sauce
and pepper for 30 minutes.
 In a frying, add cooking oil. Add the marinated pork or beef steak and cook slow
until done.
 Increase heat for a minute or two to brown steaks.
 Add the sliced onions and continue to cook for another minute.
 Serve on a platter including the oil and sauce.
 Best served with hot plain rice.

Estimated preparation for toppings: 1 1/2 hours

Estimated cooking time for sauce & noodles: 40 minutes

Pansit Palabok Ingredients:

Palabok Noodles / Sauce

 1/2 kilo miki noodles

 1/2 kilo small crabs
 5 cloves of garlic, minced
 1 onion, chopped
 2 tablespoons of atchuete seeds or oil
 2 tablespoons of patis (fish sauce)
 4 tablespoons of cornstarch, dissolved in water
  1 teaspoon of monosodium glutamate (MSG)
 1 1/2 cups of water
Palabok Toppings
 Tinapa flakes (smoked fish)
 Cooked shrimps, shelled
 Squid adobo, sliced into rings
 Pork chicharon, grounded
 Spring onions, chopped
 Hard boiled eggs, shelled, sliced
 Fried garlic, minced
 Fresh calamansi (lemon), sliced
Pansit Palabok Cooking Instructions:
 Extract fat and meat from clean crabs, set aside.
 Pound crab and extract juice on 1 1/2 cups of water
 On a pan, sauté garlic and onions until golden brown then add crab fat, crab meat,
1 1/2 cups of crab wash, patis and MSG. Bring to a boil and simmer for 10
minutes.
 Add corn starch and continue to simmer while constantly stirring until thick.
 Put miki noodles in a strainer and dip in boiling water for 5 minutes or until cooked.
 Lay drained noodles on a platter and pour the palabok sauce. Garnish with toppings
and serve.