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    Side Dish: Chapsuey: Instructions

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    Ronamae Martillana Casero
    This recipe is for a Filipino vegetable side dish called chapseuy. It contains various vegetables including carrots, broccoli, cauliflower, cabbage, bell peppers and onion that are stir fried in canola oil with garlic and oyster sauce. Chicken liver and baby corn are also added to the vegetable mixture which simmers for 10 minutes before cabbage and hard boiled quail eggs are stirred in at the end. The dish is seasoned with salt and pepper and served.

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    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd

    Side Dish: Chapsuey: Instructions

    Uploaded by

    Ronamae Martillana Casero
    19 views1 page
    This recipe is for a Filipino vegetable side dish called chapseuy. It contains various vegetables including carrots, broccoli, cauliflower, cabbage, bell peppers and onion that are stir fried in canola oil with garlic and oyster sauce. Chicken liver and baby corn are also added to the vegetable mixture which simmers for 10 minutes before cabbage and hard boiled quail eggs are stirred in at the end. The dish is seasoned with salt and pepper and served.

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    Side dish

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    side dish

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    This recipe is for a Filipino vegetable side dish called chapseuy. It contains various vegetables including carrots, broccoli, cauliflower, cabbage, bell peppers and onion that are stir fried in canola oil with garlic and oyster sauce. Chicken liver and baby corn are also added to the vegetable mixture which simmers for 10 minutes before cabbage and hard boiled quail eggs are stirred in at the end. The dish is seasoned with salt and pepper and served.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    19 views1 page

    Side Dish: Chapsuey: Instructions

    Uploaded by

    Ronamae Martillana Casero
    This recipe is for a Filipino vegetable side dish called chapseuy. It contains various vegetables including carrots, broccoli, cauliflower, cabbage, bell peppers and onion that are stir fried in canola oil with garlic and oyster sauce. Chicken liver and baby corn are also added to the vegetable mixture which simmers for 10 minutes before cabbage and hard boiled quail eggs are stirred in at the end. The dish is seasoned with salt and pepper and served.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 1

    RONEL M.

    CASERO V-ADELFA
    GABRIEL JUANERIO

    SIDE DISH: CHAPSUEY


    INGREDIENTS
     water
     1 large carrot, peeled and sliced on a bias into 1/4-inch thick
     1/2 broccoli, cut into florets
     1/2 cauliflower, cut into florets
     1/2 cabbage, cut into 1-inch thick strips
     1/2 red bell pepper, seeded and cut into strips
     1/2 bell pepper, seeded and cut into strips
     1 tablespoon canola oil
     1 onion, peeled and sliced
     2 cloves garlic, peeled and minced
     2 tablespoons oyster sauce
     1/2 cup chicken liver, cut thin strips
     5 pieces baby corn, halved crosswise
     6 hardboiled quail eggs, peeled
     1/4 cup water
     salt and pepper to taste

    INSTRUCTIONS:
    1. Saute the garlic and onions in a large pan until soft and fragrant.
    2. Then toss in the slices of chicken and liver. Stir-fry for additional 1
    minute.
    3. Add in the chicken broth and bring it to a boil. Then simmer over
    low heat.
    4. Then, add the carrots and oyster sauce. Cook for 2-3 minutes.
    5. Add in the rest of the vegetables except for the cabbage. Let it simmer for 10 minutes.
    6. Then add shrimp and cook for a minute.
    7. Pour in slurry mixture and cook until thickened.
    8. Adjust seasoning with salt and pepper.
    9. Add in cabbage and hard-boiled quail eggs.
    10. Drizzle sesame oil and toss everything together.
    11. Turn off heat.
    12. Enjoy!

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