CHOP SUEY

Ingredients

▢ 1 large carrot, peeled and sliced on a bias into ¼-

inch thick

▢ ½ broccoli, cut into florets

▢ ½ cauliflower, cut into florets

▢ ½ cabbage, cut into 1-inch thick strips

▢ ½ red bell pepper, seeded and cut into strips

▢ ½ bell pepper, seeded and cut into strips

▢ 3 tablespoons canola oil

▢ ½ cup chicken liver, cut thin strips

▢ 1 onion, peeled and sliced

▢ 2 cloves garlic, peeled and minced

▢ 1 cup chicken thigh fillets, cut into thin strips

▢ 2 cups poaching liquid (reserved from parboiling the vegetables)

▢ 2 tablespoons oyster sauce

▢ 5 pieces baby corn, halved crosswise

▢ 6 hardboiled quail eggs, peeled

▢ ¼ cup water

▢ 1 tablespoon corn starch

▢ salt and pepper to taste

Instructions

▢ Fill a bowl halfway with ice and enough water to cover ice. Add ½ teaspoon salt
for each quart of water. Set aside.

▢ In a saucepan over medium heat, bring 3 cups of salted water 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 the 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 the ice bath.

▢ Add peppers to the boiling water and cook for about 30 seconds or until half-
done. With a slotted spoon, remove from pan and plunge into the ice bath.

▢ Reserve 2 cups of the poaching liquid (the one used to blanch vegetables).

▢ Drain vegetables from the ice bath when they are cold.

▢ In a wok or wide skillet over medium heat, heat about 2 tablespoons of the oil.

▢ Add chicken liver in a single layer and fry until lightly browned on all sides but
not fully cooked. Remove from pan and keep warm.

▢ Discard excess oil and wipe down the pan. Add the remaining 1 tablespoon of
oil and heat.

▢ Add onions and garlic and cook until softened.

▢ Add chicken and cook, stirring regularly, until color changes.

▢ In a bowl, combine the reserved poaching liquid and oyster sauce. Add to the
pan and bring to a boil. Continue to cook, skimming scum that may float on top,
for about 4 to 5 minutes or until chicken is cooked through.
▢Add the liver and cook for 1 to 2 minutes.

▢ Add parboiled vegetables, baby corn, and quail eggs, stirring gently to
combine, and cook for about 3 to 5 minutes.

▢ In a bowl, combine ¼ cup of cold water and corn starch and stir until corn
starch is dissolved. Add mixture to the pan, stirring gently. Cook for about 1 to 2
minutes or until sauce is thickened.

▢ Season with salt and pepper to taste. Serve hot.

PINAKBET
Ingredients

▢ 1 tablespoon canola oil

▢ 1 onion, peeled and chopped

▢ 2 cloves garlic, peeled and minced

▢ ½ pound pork belly, cut into 1-inch

cubes

▢ 1 tablespoon shrimp paste

▢ 2 Roma tomatoes, chopped

▢ 2 cups water

▢ ½ small kalabasa, peeled and cut into

pieces

▢ 8 okra, ends trimmed

▢ ½ bunch long beans, ends trimmed and

cut into 3-inch lengths

▢ 1 medium ampalaya (bittermelon), seeded, halved and cut into 1-inch thick

▢ 1 large eggplant, ends trimmed and cut into 1-inch thick

▢ salt and pepper to taste

Instructions

▢ In pot over medium heat, heat oil. Add onions and garlic and cook, stirring
regularly, until softened.
▢ Add pork and cook, stirring occasionally, until lightly browned. Add shrimp
paste and continue to cook, stirring occasionally, until it begins to brown.

▢ Add tomatoes and cook, mashing with the back of a spoon, until softened and
have released juice.

▢ Add water and bring to a boil. Lower heat, cover and cook for about 15 to 20
minutes or until meat is tender. Add more water in ½ cup increments as needed
to maintain about 1 cup of liquid.

▢ Add squash and cook for about 2 minutes or until almost tender.

▢ Add long beans and continue to cook until tender-crisp.

▢ Add ampalaya, eggplant, and okra. Continue to cook for about 4 to 5 minutes
or until vegetables are tender yet crisp.

▢ Season with salt and pepper to taste. Serve hot.

KARE KARE
Ingredients

3 lbs oxtail cut in 2 inch slices you an also

use tripe or beef slices

1 piece small banana flower bud sliced

1 bundle pechay or bok choy

1 bundle string beans cut into 2 inch slices

4 pieces eggplants sliced

1 cup ground peanuts

1/2 cup peanut butter

1/2 cup shrimp paste

34 Ounces water about 1 Liter

1/2 cup annatto seeds soaked in a cup of

water

1/2 cup toasted ground rice

1 tbsp garlic minced

1 piece onion chopped

salt and pepper

Instructions

• In a large pot, bring the water to a boil

•Put in the oxtail followed by the onions and simmer for 2.5 to 3 hrs or until
tender (35 minutes if using a pressure cooker)
•Once the meat is tender, add the ground peanuts, peanut butter, and coloring
(water from the annatto seed mixture) and simmer for 5 to 7 minutes

•Add the toasted ground rice and simmer for 5 minutes

•On a separate pan, saute the garlic then add the banana flower, eggplant, and
string beans and cook for 5 minutes

•Transfer the cooked vegetables to the large pot (where the rest of the
ingredients are)

•Add salt and pepper to taste

•Serve hot with shrimp paste.

ADOBONG SITAW
Ingredients

▢ 1 tablespoon canola oil

▢ 1 pound pork belly, cut into thin

strips

▢ 1 onion, peeled and sliced thinly

▢ 5 cloves garlic, peeled and minced

▢ ¾ cup vinegar

▢ ¼ cup soy sauce

▢ ½ cup water

▢ 1 bunch yard long beans (sitaw), ends

trimmed and cut into 3-inch lengths

▢ salt and pepper to taste

▢ fried garlic bits, optional

Instructions

▢ In a skillet over medium heat, heat oil.

▢ Add onions and garlic and cook, stirring occasionally, until softened.

▢ Add pork and cook, stirring occasionally, until lightly browned.

▢ Add vinegar and bring to a boil, uncovered and without stirring, for about 3 to
5 minutes.

▢ Add soy sauce and water. Cover, lower heat and continue to cook until pork is
cooked through and sauce is reduced.
▢ Remove the lid and increase the heat to medium. Add long beans and cook,
stirring occasionally, for about 3 to 5 minutes or until tender-crisp.

▢ Transfer to a serving platter and garnish

with fried garlic bits, if desired. Serve hot.

GINISANG AMPALAYA

Ingredients
2 pieces ampalaya cleaned and cut into thin slices

1 tbsp garlic minced

1/2 tsp ground black pepper

salt to taste

2 raw eggs

18 ounces luke warm water

1 large tomato sliced

1 large onion sliced

3 tbsp cooking oil

Instructions

Place the ampalaya in a large bowl

Add salt and lukewarm water then leave for 5 minutes

Place the ampalaya in a cheesecloth then squeeze tightly until all liquid drips

Heat the pan and place the cooking oil

Saute the garlic, onion, and tomato

Add the ampalaya mix well with the other ingredients

Put-in salt and pepper to taste

Beat the eggs and pour over the ampalaya then let the eggs cook partially

Mix the egg with the other ingredients

Serve hot. Share and Enjoy