Scribd
Upload
87 views

Recipes

This document provides recipes for three Filipino dishes: chopsuey, chicken curry, and chicken stir fry. The chopsuey recipe lists ingredients such as pork, shrimp, chicken liver and vegetables. It describes cooking the meat and adding vegetables and broth before thickening the soup. The chicken curry recipe provides ingredients like chicken, potatoes, onions and curry powder. It describes browning chicken and vegetables before simmering in coconut milk. The chicken stir fry recipe lists proteins and vegetables to stir fry with a sauce of chicken broth, oyster sauce and cornstarch.

Uploaded by

Candypop
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
87 views

Recipes

This document provides recipes for three Filipino dishes: chopsuey, chicken curry, and chicken stir fry. The chopsuey recipe lists ingredients such as pork, shrimp, chicken liver and vegetables. It describes cooking the meat and adding vegetables and broth before thickening the soup. The chicken curry recipe provides ingredients like chicken, potatoes, onions and curry powder. It describes browning chicken and vegetables before simmering in coconut milk. The chicken stir fry recipe lists proteins and vegetables to stir fry with a sauce of chicken broth, oyster sauce and cornstarch.

Uploaded by

Candypop
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
You are on page 1/ 4

Ingredients

1/4 kilo pork, cut into small cubes


1/4 kilo chicken giblets & liver
2-3 chicken wings, cut into small pieces
1/4 kilo fresh shrimps, shelled
2 large onions, quartered
3 cloves garlic crushed
1 pc. medium sized carrots, round thin slices
1/4 kilo cabbage, chopped 1 1/2" squares
1/4 kilo cauliflower, break into flowerettes
2-3 stalks leeks, chopped 2" long 2-3 stalks celery, chopped 1" long
1/4 kilo snow peas (sitsaro)
10 pcs. string beans (habichuelas)
2 pcs. bell pepper, red & green, big slices
2 cups chicken or meat broth
1 tbsp. vetsin
2 tbsp. fish sauce (patis)
1 tbsp. cornstarch
2 tbsp. cooking oil
2 tbsp. sesame oil (optional)

METHOD
Saute garlic until brown. Add onions, when half cooked stir in pork, giblets, liver, chicken, and
shrimps. Saute for 2 minutes and pour in fish sauce. Stir. After 3 minutes, add 1/2 cup water.
Cover. When almost dry, add broth. Let boil. Season with salt and vetsin, and put in all
vegetables. Cook until half done and thicken soup with dissolved cornstarch. Do not overcooked
vegetables. Serve hot.

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.

Well, many countries had their own version of chicken curry but for me, the Filipino
chicken curry is still the best.

Ingredients :

• 2-3 tbsp. oil


• 3 potatoes, peeled, quartered and fried
• 1 lb. chicken, cut into serving pieces
• 3 cloves garlic, minced
• 1 large onion, quartered
• 1 tbsp. patis (fish sauce)
• 3 tbsp. curry powder
• salt and pepper
• 1 cup water
• 1 red bell pepper, cut into big squares
• 1 green bell pepper, cut into big squares
• 3 celery stalks, cut into 1-1/2” long
• 1 cup coconut milk or evaporated milk

(Cooking Conversion Chart)

Cooking Procedures :

1. Pan fry potatoes. Set aside.


2. In the same pan, fry chicken pieces and brown a little.
3. Add garlic and onion. Sauté for a few minutes until soft.
4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
5. Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and
fried potatoes. Simmer for 3 minutes or until half done.
6. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using
evaporated milk because the liquids will curled).
7. Remove from heat. Serve hot.

Chicken Curry I
Ingredients :
• 2 lb. chicken, cut into serving pieces
• 2 tbsp. vegetable oil
• 2 cloves garlic, minced
• 1 small onion, sliced
• 2 tbsp. curry powder
• 1 can (16 oz) coconut milk
• 2 cups water
• 2 potatoes, quartered
• 1 carrot, cut into cubes
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• salt and pepper, to taste

(Cooking Conversion Chart)

Cooking Procedures :

1. Wash and pat dry chicken pieces. In a bowl, put chicken pieces and rub 1 tbsp.
curry powder. Set aside.
2. In a large skillet, heat oil. Fry potatoes and carrots. Remove and set aside.
3. In the same skillet, brown chicken for about 3 to 5 minutes. Remove and set aside.
4. Sauté garlic and onion until translucent. Add in 1 tbsp. curry powder. Return the
chicken pieces and accumulated juices to pan. Stir to combine well.
5. Add coconut milk; simmer for 3 to 5 minutes. Add water and bring to boil.
Simmer over low heat, about 20 to 25 minutes or until meat is tender. Stirring
occasionally.
6. Add potatoes and carrots; simmer until tender. Season with salt and pepper.
7. Add bell peppers; simmer for additional 2 minutes. Transfer to a platter and serve
hot with or over rice.
8. Serves 4.

Chicken Stir fry ingredients:

• 1/2 kilo boneless chicken breast cut into 1 inch.


• 1/2 head broccoli cut into serving pieces.
• 1/2 cup green beans or snow peas cut in 2 inch long.
• 1 small carrots cut in bite size.
• 1 red bell pepper cut into strips.
• 1 tsp garlic powder.
• 2 tbsp oyster sauce.
• 1/2 cup chicken broth or stock.
• 1 tbsp cornstarch dissolved in 2 tbsp water.
• A dash of salt.

Chicken Stir Fry with Vegetables Cooking Instructions:


Prepare the sauce by combining chicken broth, oyster sauce, and sugar. Mix well and set
aside.

Place chicken in a bowl, sprinkle with salt and garlic powder. Mix together until well
blended.

Heat cooking oil in a wok. Panfry chicken until light brown. Add in vegetables, stir and
fry for 3 minutes; do not over cook the vegetables.

Pour in the sauce mixture and let it boil; after a boil, pour in dissolved corn starch. Stir
until sauce thickens. Turn off heat.

Serve with steamed rice.

You might also like