Overseas Pinoy Cooking

Seafood Chopsuey . Chopsuey is an all-time Pinoy favorite, it is supposed to be a vegetable dish but we tend to overload it with non-vegetable ingredients. There are countless versions of the dish which again defends on each individual cooking methods and most of the time defends on available ingredients. In fact have several versions in the archives which worth a look if you are looking for something different chopsuey recipe. Soupy Chopsuey Chopsuey Pinoy Buko Chopsuey Oriental Chopsuey Vegetarian Chop Suey Today to add another version I am sharing you a seafood version, there is nothing really especial about it except for the use of generous amount of seafood ingredients. Cooking is basically similar to my other chopsuey recipes. You may also adopt it to your favorite chopsuey cooking method. Here is the recipe of my  Seafood Chopsuey . Ingredients: 150 grams medium size shrimp, shelled 150 grams squid, cut into rings 150 grams mussels par-boiled shell di...

Vegetable Chopsuey, Vegetarian Chop Suey . I have included this all vegetable chop suey on our 2011 Celebration’s recipe for the reason that most likely everyone will be cooking meat for their Noche Buena or Buena Noche celebrations. A 100% vegetable dish would be good to break the expected meat dishes that you are planning to cook this coming Holiday Seasons . My version of Vegetable Chopsuey is made up of medley of vegetables and flavored with three kinds of fresh mushrooms . The mushrooms will give the required flavor for an all vegetable chopsuey . Now if you prefer your chop suey with meat or looking for other version of chopsuey see other chopsuey recipes on our archives. Soupy Chopsuey Chopsuey Pinoy Buko Chopsuey Oriental Chopsuey Here is the recipe of my version of an all Vegetable Chopsuey, Vegetarian Chop Suey . Ingredients: 100 grams button mushroom, sliced 100 grams shitake mushroom, sliced 50 grams black fungi, cut into pieces 1 small packet sno...

Soupy Chopsuey . I often cook my chopsuey a little bit soupy, I just love the sauce poured over steaming hot rice. On this chopsuey version I used patula, sayote, cabbage and oyster mushroom with bell pepper. I also added quail eggs in addition to the pork and shrimps. Cooking is basically the same with the usual chopsuey the only difference is the addition of more broth. Here is the recipe. Ingredients: 1 cup pork, boiled, sliced thinly 1 cup medium size shrimp, shelled 12 pcs. cooked quail egg 150 grams oyster mushroom, trimmed 2 medium size patula, peeled, cut crosswise 2 medium size sayote, peeled, sliced 1 small size carrot, sliced 1 small size cabbage, cut into wedges 1 small red bell pepper, cut into wedges 1 small green bell pepper, cut into wedges 1 small bundle kinchay, chopped 1/2 head garlic, chopped 1 medium size onion, chopped 1/4 cup cornstarch 1 tsp. sugar salt and pepper cooking oil Cooking procedure: In a wok sauté garlic and onion, add po...

Chopsuey is a vegetable stirfry usually made up the cabbage, cauliflower, beans, and bell pepper. Other similar vegetables are also used like sayote, celery, carrots and mushroom. There is no exact measure or combination as long as it is the Baguio type of vegetables , for flavoring, strips of meat and/or seafood is added. Chopsuey is so popular that it is the typical accompaniment vegetables of most meat and seafood dish at fiestas or any other celebrations. It is also as popular in most Pinoy and even Chinese restaurants . Here is a the basic chopsuey recipe Ingredients: 1 cup pork, boiled, sliced thinly 1 cup medium size shrimp, shelled 1 cup chicken thigh, boiled cut into pieces 1 can cooked quail egg 12 pcs. young corn, cut diagonally 20 pcs sitsaro , stringed 1 small size cauliflower, cut to pieces 1 medium size carrot, sliced thinly 1 small size cabbage, cut into wedges 1 small red bell pepper, cut into wedges 1 small green bell pepper, cut into wedges 1 st...

LP24: Loco over Coco This month’s theme for Lasang Pinoy is Loco over C oco . Crazy over coconut indeed coconut is a major part of Filipino cuisine being the Philippines a tropical country, coconut trees of all kinds are part our landscape. To learn more about the importance of coconut in Pinoy cooking check out Bukcaio, Kai who is hosting Lasang Pinoy 24: Loco over Coco has written an informative essay about the tree of life. Pinoy Buko Chopsuey is my entry for this month’s event, chopsuey is a very popular vegetable dish amongst Pinoy it is loved by every one young and old alike and from all walks of life. There are several Pinoy versions of this dish. I have made a post several months back, an original version I called Oriental Chopsuey and it is one of the most visited post. For my Pinoy Buko Chopsuey version I added young coconut meat and all the other ingredient are the similar, you could always adjust the type and quantities of vegetable and topping ingredients b...

Oriental Chopsuey . Chopsuey is a very popular vegetable dish. We as Filipinos have come up with our own individual variation that suits our taste and the availability of ingredients. There are no exact measurements of ingredients. I myself have cooked it in several variations. How ever on this post I am presenting it with a touch of Mongolian. I have mention that there is no exact quantities of ingredients, therefore whatever ingredients that are in these recipe are items that I have on my refrigerator and cupboard at the time of cooking. You could always adjust the ingredients base on what ever available or base on your preference. Ingredients: 150 g. pork, slice thinly 100 g. shrimp, shelled 100 g. squid balls 100 g. squid, cut into rings 100 g. crab sticks, cut in halves 100 g. green beans, sliced diagonally 12 pcs. young corn, cut diagonally 1 medium size carrot, sliced thinly 1 medium size sayote, sliced thinly 1 small size cauliflower, cut into floweret 1 small ...