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.
Thursday, August 13, 2009
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