Chopsuey

Ingredients

• ¼ kilo shrimp, shelled
• 1 large carrot sliced into thin circles
• ¼ kilo cabbage, divided into small cubes
• ¼ cauliflower, divided into flowerettes
• 2 stalks leeks, cut into 2 inch portions
• ¼ kilo sitsaro
• 1 red or green bell pepper, sliced
• 2 large onions, quartered
• 12 pcs. Of quail eggs, hard boiled and shelled
• 1 tbsp. cornstarch, dissolved in water
• 2 tbsp. patis
• ¼ kilo chicken liver and giblets
• Oil for sautéing

Step 1
 1. Saute garlic until brown, then add onions. When onions are almost done, add shrimps, liver and griblets.

Step 2

 2. Saute for 2 minutes then add fish sauce. Stir. After 3 minutes, pour in ½ cup of water. Cover.

Step 3

 3. When almost dry, pour in chicken broth. Simmer until half done.

Step 4

4. Add quail eggs. Pour in water with dissolved cornstarch to thicken the sauce. Simmer for 1-2 minutes, then remove from heat.