Pinoy Buko Chopsuey
LP24: Loco over Coco
This month’s theme for Lasang Pinoy is Loco over Coco. 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 base on what ever available or base on your preference.
The result was super, you could actually savor the distinct coconut taste in the sauce or with in the dish itself which make the dish truly Pinoy. Here is how I cooked it.
Ingredients:
3 pcs. buko, meat cut into wedges
1 chicken thigh, boiled cut into piec
12 pcs. quail egg, boiled
1 medium size sayote, sliced thinly
1 medium size carrot, sliced thinly
12 pcs. young corn, cut diagonally
1 small size cabbage, cut into wedges
100 g. green beans, sliced diagonally
1 small red bell pepper, cut into wedges
1 small green bell pepper, cut into wedges
1 stalk celery, separate leaves, stem sliced thinly
100 g. sitsaro, stringed
150 g. pork, boiled, sliced thinly
2 small size onion, chopped
100 g. medium size shrimp, shelled
1/2 head garlic, chopped
1/2 c. oyster sauce
1 tbsp. hoisin sauce
1/2 c. cornstarch
1/4 c. patis
1 tsp. sugar
salt and pepper
cooking oil
Cooking procedure:
In a wok sauté garlic and onion, add pork, chicken and shrimp, stir cook for 3 to 5 minutes or until shrimps are cooked and pork turns to light brown. Add in patis, and pepper, stir cook for another 2 to 3 minutes. Add 2 to 2 1/2 cup of broth or water, oyster sauce and hoisin sauce and sugar bring to a boil and simmer for 2 to 3 minutes. Add young corn, sayote, carrots, green beans, celery stalks and stir cook for 2 to 3 minutes. Add in sitsaro, cabbage, bell pepper, celery leaves, quail eggs and buko meat, stir cook for 2 to 3 minutes or until vegetables are cooked but firm. Season with salt to taste. Thicken sauce with 1/2 c. of cornstarch diluted in 1/2 c of water cook for another minute or until sauce thickens. Serve immediately.
Find below my previous post I cooked with coconut ingredients.
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 base on what ever available or base on your preference.
The result was super, you could actually savor the distinct coconut taste in the sauce or with in the dish itself which make the dish truly Pinoy. Here is how I cooked it.
Ingredients:
3 pcs. buko, meat cut into wedges
1 chicken thigh, boiled cut into piec
12 pcs. quail egg, boiled
1 medium size sayote, sliced thinly
1 medium size carrot, sliced thinly
12 pcs. young corn, cut diagonally
1 small size cabbage, cut into wedges
100 g. green beans, sliced diagonally
1 small red bell pepper, cut into wedges
1 small green bell pepper, cut into wedges
1 stalk celery, separate leaves, stem sliced thinly
100 g. sitsaro, stringed
150 g. pork, boiled, sliced thinly
2 small size onion, chopped
100 g. medium size shrimp, shelled
1/2 head garlic, chopped
1/2 c. oyster sauce
1 tbsp. hoisin sauce
1/2 c. cornstarch
1/4 c. patis
1 tsp. sugar
salt and pepper
cooking oil
Cooking procedure:
In a wok sauté garlic and onion, add pork, chicken and shrimp, stir cook for 3 to 5 minutes or until shrimps are cooked and pork turns to light brown. Add in patis, and pepper, stir cook for another 2 to 3 minutes. Add 2 to 2 1/2 cup of broth or water, oyster sauce and hoisin sauce and sugar bring to a boil and simmer for 2 to 3 minutes. Add young corn, sayote, carrots, green beans, celery stalks and stir cook for 2 to 3 minutes. Add in sitsaro, cabbage, bell pepper, celery leaves, quail eggs and buko meat, stir cook for 2 to 3 minutes or until vegetables are cooked but firm. Season with salt to taste. Thicken sauce with 1/2 c. of cornstarch diluted in 1/2 c of water cook for another minute or until sauce thickens. Serve immediately.
Find below my previous post I cooked with coconut ingredients.
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You're making me so hungry!
ReplyDeleteHi joy, that's the idea!LOL, partly of course, the main object is to share my modest cooking. Thanks for dropping and more blog power.
ReplyDeleteWow, this is an inspired recipe, I'm raring to try it! I can imagine the sweetness and crunch the buko adds to our favorite and omnipresent chopsuey.
ReplyDeleteThanks for a great Lasang Pinoy entry, Ut-man, and for being the first to respond to my post.
It really look good n masarap. Kaya lang mahirap yatang hanapin dito sa US ang young coconut. Pwede kaya yong kind na panggata? matigas yata diba?
ReplyDelete