In the Philippines, Chopsuey has been popular and all time favorite vegetable dish. This kind of recipe that I will share is simple and easy to cook, which I always enjoy eating with my loved ones at home or when dining out. The key to completing a perfect Classic Chopsuey with Quail Eggs is to be able to cook the vegetables quickly to prevent them from getting mushy and unappetizing, thus keeping the flavor intact on it after cooking.
Here is the procedure for Classic Chopsuey with Quail Eggs
- ½ kilo Chicken Liver and Gizzard (cleaned and cut for the dish)
- 25 pieces Quail eggs (boiled and peeled)
- 2 pieces of large Carrots (peeled and sliced crosswise)
- 1 large Red Bell Pepper (cut into cubes)
- 2 large Sayote (peeled and sliced crosswise)
- 1 head Cauliflower (cleaned and cut into florets)
- Small Cabbage (sliced for the dish)
- ½ cup Chicharo
- 1 large Onion (peeled and chopped finely)
- 4 cloves of Garlic (peeled and minced)
- 1 small pack of Oyster Sauce
- ½ cup of Water
- 2 tablespoons of Cooking oil
- Salt and Pepper to taste
Preheat the pan then put the right amount of cooking oil. Sauté the garlic and onion until golden brown then put the gizzard and liver before mixing gradually. Make sure to fry them for at least 3-5 minutes until cook or tender and mix properly to simmer.
When simmering, you can then add the carrots, sayote and cauliflower. Mix the veggies properly for about 3-5 minutes before adding the cabbage, bell pepper, chicharo and mix gently to allow simmering for about 2-3 minutes.
Next is to add the oyster sauce, salt and pepper to complete the taste, before adding the quail eggs as the final step. Before transferring the dish, be sure to taste it and check if the flavor is balance for a Classic Chopsuey with Quail Eggs recipe.
When ready, serve the dish in a platter, along with plain or fried rice to enjoy.
Image credit: authenticfilipinorecipes.com