Chopseuy is a common dish in the Philippines. It’s easy to cook and doesn’t cost too much. It usually has carrots, chayote, cauliflower, brocolli, cabbage, chinese pechay and bell peppers. It’s cooked with chicken, pork or shrimps. But I prefer it with chicken.
This recipe is worth approximately PHP 100 but serves at most 6 persons.
Try this recipe!
1 pack ready-to-cook chopsuey mix (0.348 kg)
1 pc quarter cut chicken, cubed
1 medium sized onion, sliced
3 pcs garlic cloves, crushed
4 tbsp oyster sauce
1 1/2 tbsp cornstarch (I used seasoned breading mix)
1 cup water
liquid seasoning (or salt)
Brown the chicken. Scoop out excess oil from the chicken’s skin.
Add the garlic and onion. Sautee it together with the chicken.
Sprinkle pepper then add the oyster sauce.
Meanwhile, dilute your cornstarch in 1 cup water and add to your chicken. Cover and simmer for 5 minutes.
Add the carrots and chayote. Simmer for a minute.
Add other vegetables from the pack and mix.
Simmer for another minute and season with salt and seasoning mix.
Serves 5-6 persons.
It’s avocado season! So I have a lot of avocados for my self, amounting to 4 kilos! I have made a raw avocado salad and ice candy but the others are going mushy. Before my remaining avocados go bad, I need to make use of it right now! Avocado ice cream will never go wrong right?
Check out the recipe below!
2 medium-sized avocado flesh
1 can Angel kremdensada, chilled overnight
1 300 mL sweetened condensed milk, chilled overnight (1/2 can is enough but I want it sweet)
vanilla extract (Optional)
puree the avocado flesh. set aside.
mix and blend pre-chilled kremdensada and sweetened condensed milk.
whip until it forms soft peaks.
gently fold the avocado puree into the cream until combined.
freeze and enjoy!
This recipe makes 1.5 L ice cream.
Our friendly neighborhood gave me a bag of sweet potatoes. Thanks to her, I can make these sweet potato fries for my son!
Here we go!
- Clean, peel and cut the potatoes in approximately 1/4 inches or bigger if you want. I cut mine like this ↓↓ ↓
- Rinse the sliced sweet potatoes to remove excess starch. Do it twice.
- Boil the sliced sweet potatoes with enough water until it’s fork tender. Make sure to check for doneness and don’t let it get mushy.
- Prepare your batter by mixing 4 tbsp breading mix, 2 tbsp flour, 1 egg. Add water but make sure you still have a thick batter to coat all the potatoes.
- Fry the sweet potatoes until golden brown.
- Serve with dips.
Mussel is one of my favorite food! Despite my allergy to seafood, I always cook this for my family. This dish is not expensive and can serve 3-5 persons. Add bird’s eye chilies if you like it spicy.
1/2 kg mussels, cleaned
1 medium onion, finely chopped
1 garlic, crushed
3 tbsp oil
3 tbsp oyster sauce
1/2 cup water
1 bunch of scallions, chopped
3-5 pcs bird’s eye chili, chopped (optional)
Put the oil in a skillet over medium heat. Add the onions and saute for a minute, then add the garlic and saute for 2 minutes more. Add the oyster sauce and water. Stir the ingredients to combine and simmer. Put the mussels in and steam with the lid on for about 6 minutes or until the mussels have opened. Add half of the scallions and the chilies and cook for 2 minutes more. Turn the heat off and serve the mussels with sliced scallions as garnish.