Chop Suey

    1 hour

    This dish is very good to serve with any fried meat, fish or poultry dish. It also suffices as a light one pot meal accompanied with rice.

    Rizal, Philippines
    2 people made this

    Serves: 10 

    • 1/4 kg prawns, deveined, heads reserved
    • 1/4 kg pork liver
    • 2 cloves garlic
    • 3 tbsp olive oil
    • 1 medium onion, chopped
    • 1/4 kg pork, sliced into bite-sized pieces
    • 1 stalk celery, cut crosswise on the diagonal
    • 1 large carrot, cut crosswise
    • 1/4 kg long beans, cut into bite-sized pieces
    • 1/4 kg cabbage, cut into bite-sized pieces
    • 1 sayote, peeled and quartered
    • 3 tbsp soya sauce
    • 2 tbsp corn flour
    • 1 tsp sugar
    • Salt and pepper to taste

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Pound the prawn heads in a mortar until its juice is expressed, you should get about 125ml (1/2 cup). Drain juice and set aside.
    2. Boil pork liver just until it hardens. Cool and slice into bite-sized pieces. Set aside.
    3. Saute garlic in olive oil until light brown. Then add onions and continue sauteing until onion is glossy.
    4. Add pork and liver and mix. Cover and cook for 5 minutes.
    5. Add prawns, cover and cook 2 minutes. Add the shrimp juice, stirring constantly to prevent curdling.
    6. Add celery and carrot. Mix, cover and cook 3 minutes. Add long beans and sayote. Mix, cover and cook 5 minutes. Add cabbage. Mix, cover and cook 2 minutes.
    7. Mix soya sauce with corn flour and 1 tsp of sugar in a little water to make a slurry and add to the mixture to thicken the sauce. Add salt and pepper to taste. Serve hot with rice.

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