GLUTINOUS CORN RECIPES

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CHOPSUEY RECIPE (CHOP SUEY) - PINOY RECIPE AT IBA PA



Chopsuey Recipe (Chop Suey) - Pinoy Recipe at iba pa image

Chopsuey Recipe is a popular Filipino-Chinese vegetable dish primarily made up of mixed vegetable with chicken, beef, and shrimp for extra flavor. A nutritious and an excellent vegetable dish for any special occasions.

Provided by Ed Joven

Categories     Vegetable

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 21

1/4 kilo broccoli (cut into florets)
1/4 kilo cauliflower (cut into florets)
1 large carrot (peeled and sliced)
1/2 cup chicharo (snow peas)
1/4 small cabbage (cut into 1-inch thick strips)
1 cup Chinese pechay
1 small red bell pepper (seeded and cut into small pieces)
1 small bell pepper (seeded and cut into small pieces)
1/4 cup button mushrooms
1 small onion (peeled and sliced)
2 cloves garlic (peeled and minced)
1 cup chicken thigh fillets (cut into 1-inch cubes)
1 tablespoon oyster sauce
½ cup chicken liver (cut into 1-inch cubes)
5 pieces baby corn (halved crosswise)
10 quail eggs (hard boiled and peeled)
1 chicken cube
1 cup shrimps
1-1/2 teaspoons corn starch
2 tablespoon Canola oil
salt and pepper to taste

Steps:

  • In a Large sauce pan, add 3 1/2 cups of water, 1 teaspoon salt and simmer.
  • Also prepare a bowl with water and lots of ice for your vegetable ice bath.
  • Add carrots, bell pepper, young corn and snow peas (chicharo) cook for about 2 minutes.
  • Using a slotted spoon, remove the veggies from sauce pan and place it into a bowl of ice bath.
  • Add cauliflower and broccoli to the sauce pan and cook for about 3 minutes
  • Using a slotted spoon, remove the broccoli and cauliflower from sauce pan and place it into a bowl of ice bath.
  • Dissolve the Chicken Cube using water from the poaching liquid.
  • Set aside and reserve the poaching liquid.
  • Drain vegetables from the ice bath when they are cold.
  • Pour and heat Canola oil in a wok or large sauce pan.
  • Saute onions and garlic and cook until softened.
  • Add the sliced chicken and cook for 3 minutes.
  • Add the chicken liver and continue to cook for about 2 minutes or until the liver is cooked.
  • Pour the dissolved chicken cube and mix.
  • Pour 2 cups of the reserved poaching liquid and oyster sauce.
  • Cover the pan and bring to a boil and cook for 5 minutes.
  • Add the hardboiled quail eggs and mushrooms.
  • Add the shrimp and cook for 1 minute.
  • Drain the vegetables then add to the mixture
  • Gently stir the veggies to combine, and cook for about 5 minutes.
  • Add salt and pepper.
  • Add cabbage and chinese pechay.
  • Combine 1/4 cup of cold water and corn starch in a small bowl and stir until corn starch is dissolved.
  • Add the dissolved corn starch.
  • Gently stir the Chopsuey mixture.
  • Add corn starch mixture to pan, stirring gently.
  • Cook for about 2 minutes until the sauce has thickened.
  • Season with salt and pepper to taste.
  • Remove from the sauce pan or wok and place in a serving dish.

Nutrition Facts : ServingSize 1 cup, Calories 167 kcal, CarbohydrateContent 9.5 g, ProteinContent 16 g, FatContent 8 g, SaturatedFatContent 1.5 g, TransFatContent 0.5 g, CholesterolContent 36 mg, SodiumContent 560 mg, FiberContent 3 g, SugarContent 5 g

CHINESE TURNIP CAKE (萝白糕) | MADE WITH LAU



Chinese Turnip Cake (萝白糕) | Made With Lau image

Learn how to make this classic Cantonese dim sum dish & Chinese New Year favorite!

Provided by Made With Lau

Total Time 70 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 12

2 lb Chinese turnip
8 oz regular rice flour
1.5 cups water
1 oz dried shrimp
1 piece Chinese sausage
1.5 tsp salt
1 tbsp corn oil
1 tsp sesame oil
2 cloves garlic
2 tsp chicken bouillon
0.5 tsp white pepper
2 pieces green onion

Steps:

  • We'll be prepping several ingredients here:
  • We'll need to cook everything for a bit and add some flavors before it becomes a turnip cake mix that we can steam.
  • While our wok is cooking, we'll prepare our cake pan by:
  • Once the turnip mix is done cooking in the wok, we'll prepare for steaming.
  • To tell if the cake is done, you can stick a chopstick straight into the pan.
  • While the cake pan is still in the steamer, we'll sprinkle some of our leftover Chinese sausage onto the pan and cover it for 30 seconds.
  • Once it's cooled, you can take the turnip cake out from the pan however you'd like, but my dad has a pretty elegant sequence:

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