Chopsuey Filipino

Chop suey (Chinese: ??; pinyin: zá suì; literally "assorted pieces") is a Chinese dish consisting of meats (often chicken, fish, beef, shrimp (UK: prawns) or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. It is typically served with rice but can become the Chinese-American form of chow mein with the addition of stir-fried noodles. Chop suey has become a prominent part of American Chinese cuisine, Filipino cuisine, Canadian Chinese cuisine, Indian Chinese cuisine, and Polynesian cuisine.

Source: Filipino Cuisine Wiki

Preparations for 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

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.

Adobo Recipe Filipino Style

Adobo is the name of a popular dish and cooking process in Philippine cuisine that involves meat or seafood marinated in a sauce of vinegar and garlic, browned in oil, and simmered in the marinade. Although it has a name taken from the Spanish, the cooking method is indigenous to thePhilippines. When the Spanish conquered the Philippines in the late 16th century and early 17th century, they encountered an indigenous cooking process which involved stewing with vinegar, which they then referred to as adobo, which is the Spanish word for seasoning or marinade. Dishes prepared in this manner eventually came to be known by this name, with the original term for the dish now lost to history.

Source: Filipino Cuisine Wiki

Preparations for Chicken/Pork Adobo Filipino Style

Ingredients:

1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or choice of either 1 kilo of pork or 1 kilo of chicken
1 head garlic, minced
1/2 yellow onion, diced
1/2 cup soy sauce
1 cup vinegar
2 cups of water
1 teaspoon paprika
5 laurel leaves (bay leaves)
4 tablespoons of cooking oil or olive oil
2 tablespoons cornstarch
Salt and pepper to taste
3 tablespoons water

Cooking Instructions:

In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions. Then add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender. Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.

Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken. Add salt and/or pepper if desired. Bring to a boil then simmer for an additional 5 minutes. Serve hot with the adobo gravy and rice.

Filipino Recipes Origin

Most of these Filipino food recipes are a mixture of foreign cuisines that evolved over the passage of centuries. Philippine history narrates that foreign settles,traders, and missionaries of the past brought with them their unique ways of cooking. Centuries old cooking potteries and culinary artifacts excavated in central and southern part of the Philippines prove that the Arabs, Chinese, Malaysians, Thailanders, and Indonesians came to the Philippine archipelago and shared their ways of cooking to the native Filipino people. Filipino food like Chicken with Curry, Pancit Bihon, Chopsuey, Lumpiang Shanghai, and Fresh Vegetable Spring Rolls are an example of dishes brought by these foreigners.

Then came the Spaniards and they colonized the island for about 300 years. During their colony, they introduced the Roman Catholic religion, educate the native Filipino with their Spanish language, taught the native people their ways of cooking, and many other things. Filipino food like Adobo, Caldereta, Menudo, Pochero, Spaghetti, and Guisado are just examples of dishes introduced by the Spanish colonizer.

However, prior to the arrival of these foreigners over 400 years ago, the native Filipinos already had their own ways of cooking by grilling, roasting, and boiling. Filipino food recipes like Dinakdakan, Kilawin, Dinengdeng, Inihaw na Isda, Papaitan, Bulalo, and Insarabasab are examples of the original Filipino cuisines.

Experience the tastes and colors of Philippine food. A gastronomic delight that has been savored through many generations.