![]() ♥ If you make this recipe, be sure to snap a photo and tag on Instagram (OR hashtag it #thepeachkitchen). Kapag naglalambing nga naman ang babies natin, mommies!Īnyway, this Chopsuey with Quail Eggs was lunch and it certainly hit one of our goals this year which is to add more veggies to our family’s diet. She even doesn’t want me cooking and would fetch me from the kitchen to go with her in the living room and watch cartoons. She wants me only at her side, or carrying her and hugging at all times. She’s still extra clingy, though and doesn’t want me anywhere near my laptop. I’ve given her medicine and it seems to be working. I’m suspecting the fever was because of colds. She’s been having a stuffy nose and was sneezing a lot. In other news, just as I thought this week was off to a great start, Twinkle had a fever on midnight last Monday. I think those little eggs makes it more special and delicious. But this is the first time I’ve ever tried it with quail eggs. There are times when there are lesser variety of veggies. There are times when I put fried chinese sausage and shiitake mushroom. Here at home, most of the time I cook chopsuey just with chicken liver. There are many versions of chopsuey and it all depends on: how people like it, the budget, and sometimes, the number of people who are going to eat the chopsuey. And most of the time, being busy also means easy (sometimes quick), affordable meals.Chopsuey is one of the veggie staples in most, if not all, Filipino homes. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. No matter how busy I am, I love the idea of cooking for my family. Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes. Definitely no maid, no cook, and a totally different food culture. Just few months after getting my license, I went abroad and lived independently at age 23. But my love for art led me to a degree in Architecture. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. Ingredients for Chopsuey With Quail Eggs Recipe 1/20 pound Pork shoulder thinly sliced 1/5 Head cauliflower cut into florets 1/5 Medium carrot sliced. My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Here’s another photo with minced meat and pork liver. (The cornstarch mixture is optional.) Serve hot with rice. ![]() Mix thoroughly and stir for half a minute or until the sauce thickens. Drop the eggs, return the cooked meat and liver, and the reserved cornstarch mixture. Add the cauliflower, snap beans, mushroom and carrots, and cook for a minute or until the beans are almost cooked. Pour half a cup of water and bring to boil. Throw in onion (plus chicken heart and gizzard) and stir-fry for a minute. Set aside.Īdd in the garlic and fry until fragrant. Stir-fry chicken and pork pieces for about 4-5 minutes over high heat. Stir-fry the chicken liver (heart and gizzard slices if available) for about 2 minutes. In a bowl, mix 1/2 cup of water with a pinch of salt, a dash of pepper, cornstarch and a tbsp of soy sauce. Marinate chicken and pork with soy sauce and set aside. Maybe not.Ĭhicken breast, cut into bite-size piecesĪ bunch of Baguio or snap beans, sliced diagonally (or use snow peas) I was also thinking of this as my entry to Lasang Pinoy 17 but…. Living in Beijing has influenced me to cook it a little bit similar to Chinese stir-fry recipes. I used to cook Chop Suey the way I normally cook Pinoy-style vegetable dishes – saute everything with tomatoes, garlic and onions.
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