Chinese has a lot of influences on Filipino culture and in our daily lives. Aside from some superstition belief that we inherit from Chinese they also become a mentor for establishing a business. Filipino believe that they are really good with business management as a lots of tycoon in the Philippines are of Chinese origin. The main Chinese influences of Filipinos are the Chinese cuisine. Filipinos love Chinese food so much that it becomes a major part of our day to day recipe. Noodle recipe is one of the favorite Chinese influenced food, but Filipino always find a way to adjust to fit our own taste. In the Philippines, we have a lot of variation of cooking noodles. It could be pancit Bihon, a popular rice noodle recipe for birthday celebration as the long strand of noodles signify long life. Aside from Bihon, lomi, mami, miki and palabok is just a handful of Chinese noodle recipe we Filipino truly like. Aside from noodles, there are other original Chinese recipes that become famous to average Filipino. Asado is one of the most popular for having a combination of sweetness and saltiness. People from archipelago Country are commonly known for their affection with salty food and we Filipino are one of them.
One of my favorite Chinese vegetable recipes is chopsuey. In the Philippines, we usually used different kind of vegetables and among them are cabbage, chayote, carrots, young corn, etc. I am particular with the vegetable recipe because in Canada they usually use mongo bean sprout as the main vegetable ingredient.
Chopsuey Filipino Style Ingredient:
kg Cauliflower or Broccoli, wash and cut into desire size
2 pc carrots, peeled and cut into cube
1 pc chayote, peel and cut
1 cup young corn
2 pc Red bell pepper, remove seed and slice
1 cup Baguio beans
kg Pork liempo
kg pork liver1 tomato, quarter
2-3 tbsp minced onion
1 onion, slice
1 cup pork stock
cup cornstarch dissolves in water for slurry
Vetsin or seasoning (optional)
How to Cook Chopsuey
In a heated pan with cooking oil, stir fry cauliflower, carrots, cabbage, chayote, red bell pepper, Baguio beans, and young corn, set aside. Using the same pan, saut garlic, onion, and tomato. Add pork and patis (Fish sauce) and simmer for 10-15 minute or until pork start to brown. Add pork liver and stir fry for 1-2 minute then add pork stock and cook for another 20 minute until pork liempo is well done. Add seasoning and salt to taste, add vegetable to boil then thickened using slurry. Served chopsuey recipe with plain rice.