Thursday, August 13, 2009

Indigenous Veggie Cooking

Recipe Name: Indigenous Veggies Chopsuey

Part Used or Main Ingredient: Indigenous Veggies

Cooking Method: Sauté and stir-fry

Serving Size/Portion: 100g/pax

Recipe Serves: 8-12 pax

Ingredients:
Name Mise en Place Amount

Indigenous veggies e.g.

Patola. Upo, kulasi,
katuray, saluyot, etc washed and cut 1 kg

Togue 100g

Patis to taste

Itag or salted Pork Kasim 100g

Chicken or pork liver 50g

Left-over meats If Available

Cooking oil 60ml

Onion minced 1 pc

Garlic minced 3 cloves

Squid balls quartered 6 pieces

Cornstarch slurry as needed

Salt and pepper to taste

Sesame oil a few drops

Sesame seeds a pinch

Leeks leaves a few slices

Procedure:

1. Wash and trim veggies and cut into bite size pieces. Wash togue and other ingredients well. Drain and set aside.

2. Heat up a sauté pan and sauté meats and liver until done. Fry squid balls. Set aside. Sweat onions and garlic then add in the veggies according to their cooking times. We can blanch the veggies first before stir-frying for faster cooking. add in the cooked meats. Stir fry further for a few minutes until Veggies are crisp tender.

3. Season with patis or fish sauce and thicken with a bit of cornstarch slurry. Ddd some pepper.

4. Check seasoning and serve hot. Top with a few sesame oil drops, sliced leeks and sesame seeds for garnish.