#Filipino-Chinese Recipes

[beingjellybeans]

Indulge Your Senses: 7 Irresistible Reasons to Dine at AMAH Restaurant

There’s a culinary haven nestled inside AFPOVAI Village in Taguig. This hidden gem is not your typical dining spot. AMAH Restaurant is a place where heirloom recipes meet modern palates, and where the comfort of home blends seamlessly with the sophistication of a rooftop restaurant. Here are seven irresistible reasons why a visit to AMAH should be on your dining bucket list: 1. A Hidden Gem…

[stew-chan]

I got to try a red bean bun for the first time :)

they're...... sweet?? I always thought "red bean paste" would be salty like refried beans and thought it was just a cultural difference of taste. but they taste almost like a donut while still having a hint of the refried bean texture to them.

I really enjoyed it :) 10/10 treat ill definitely grab some more next time as the Asian grocery store

[dustbon]

Whenever he has the chance, Cinder likes to go out and try new stuff. Sometimes it goes well, some others it tastes like somebody help uwu

✅ Learn food stall recipes: 3/27

Chinese | Vietnamese | Mexican | Japanese | Moroccan | Filipino | Indian

[bastardtrait]

10 random fax about me

i'm stealing this from @papermint-airplane because the yappening is from midnight to midnight baby. please feel free to do this if you see this and you're bored.

i've had some form a tumblr account since 2010. 14 years ago!! dude i was 15 omfg ew! i've seen entire empires rise and fall, do not quote the scripture to me witch etc.

i can speak a few languages (english, tagalog, japanese, some fr*nch) but i can understand better if i'm reading. i also know how to read a few languages idk how to speak, such as korean, greek, and anything written with cyrillic.

tumblr and instagram are the only social media i spend any time on. i haven't had twitter since it was bought by apartheid clyde. i have a reddit account but i actively avoid it unless i need advice from some reddit sage from 7-10 years ago, otherwise it's a hate-filled echo chamber inside a septic tank.

i LOVE karaoke (i will never escape the filipino allegations). if u invite me to karaoke i will literally rise out of a deep cryogenic sleep to fuck up some hozier i swear to god n jesus.

my spotify is a churning mess. my current daylist is called "pink pilates princess shojo evening", filled with: noise, energetic, fresh, sticky (????!!!!). tell me why xg, chungha, megan thee stallion, and babymetal are on this bitch together.

i drink an exorbitant amount of water a day. i drink between 4-5 litres on a normal day.

my favourite alcoholic drink is a gin and tonic with citrus juice. any citrus, but lime is chefs kiss and grapefruit is bitter in a good way.

i love to cook and bake! you guys already knew that though. i firmly believe that if you have a good understanding of a wide range of techniques, you can make anything you want without needing a recipe. just feel it in your heart n soul.

my top 5 cuisines in the world are thai, mexican and korean tied for 2nd, chinese-filipino, indian, and somali. i love FLAVOUR baby!!! and spice. i just love spice.

my favourite movies are horror movies. me and my one friend pretty much exclusively go out to watch new horror releases. the last one we saw was longlegs. i kind of hated it.

[blue-thief]

half-filipino shidou headcanons bc he's half-filipino to me until canon says otherwise

"chinoy ka ba?" ("are you chinoy?" chinese + pinoy/filipino = chinoy)

"hindi. jinoy ako 👖😜" ("no. i'm jinoy" idk if there's an actual term for japanese + filipino but yeah)

"PAANO KA NAGASALITA NG EMOJI????" ("HOW ARE YOU SPEAKING EMOJI????")

(if i made any mistakes it's cuz i'm whitewashed asf)

thought it was funny asf when tatsuki fujimoto pretended to be filipino

no one is safe from "knock-knock/who's there?/ako maba/ako maba who?" jokes ("ako maba who" sounds like "ako mabaho" which means "i stink")

he taught charles how to play nanay-tatay (the filipino equivalent of patty cake i guess???)

demands rin calls him "kuya" (literally translates to "older brother" but in this context it would be equivalent to hua cheng calling xie lian "gege" in heaven official's blessing)

shidou: have you ever had puto before?

sae: WHAT

("puto"/"puta" is spanish for "whore". puto is a filipino steam rice (cup)cake though. we do use "puta" but it's usually used in the phrase "putang ina mo"/"tangina mo"/"tangina". the literal translation is "your mom is a whore", but it's basically a catch-all swear word. you can use it for "fuck", "son of a bitch", "bitch", "motherfucker", etc)

shidou visited sae in spain once and stole a bunch of stuff as "revenge" for colonization

when he commits petty crimes in japan he makes the same excuse

he will make the same excuse if he ever goes to the USA

his grandparents on his mom and dad's side don't get along because. yeah

he terrorizes the italians by listing off the recipe for filipino spaghetti

"yeah, we use brown sugar, banana ketchup, hotdogs-"

the ubers get obliterated on the spot

[handweavers]

Do you have a favorite kind of plant? A favorite tree?

chinese hibiscus are my favourite flowers, next to star jasmine and tiger lilies. all grow in my grandparents' yard in malaysia ❤️

in a wider scope, i study dye plants and trees and thus the plants i can identify and feel most connected to are dye precursors, especially those used traditionally across southeast asia. when i think of my favourite trees i think of all these tropical hardwoods and plants. so here is a non-exhaustive list of southeast asian dye plants:

🌻 sappanwood (biancaea sappan) also called brazilwood not to be confused with another, different tree also called brazilwood; it was taken from southeast asia by the portuguese and brought with them to the americas - red, pink, purple

🌻 indigo (called tagom or tagum in various filipino languages, tarum in malay) - blue, blue, blue, there are several species but japanese indigo as well as a few other varieties are commonly grown

🌻 annatto seed (this is the most common of filipino dyes from what i've read) - yellow, orange, red 

narra woodchips (national tree of the philippines) - brown, red, pink, pinkish brown 

asthma plant (tawa-tawa) - yellow

indian almond tree (talisay) - the roots, leaves, bark, all rich with tannins, yellow dye naturally but can give greys and blacks

mahogany (mahoni in malay) - reddish brown

taro plant (called gabi, aba, abalong) - leaves give yellowish green

🌻 turmeric root (kunyit in malay) - yellow. not very lightfast so usually combined with other dyes

🌻 ceriops tagal (mangrove - soga tinggi in indonesian) - reddish rusty warm brown, a vital and very rare dye now due to deforestation. the dyers in bali i know who use it source it from a fair trade org in papua that harvests small, controlled amounts. i have been very lucky to use this and the colour is magnificent

yellow flamboyant bark or yellow flame (soga jambal in indonesian, peltophorum pterocarpum) - warm yellow to red to dark brown, using peeled bark

cudrania javanensis (tegeran in indonesian) wood - yellow

🌻 cockspur thorn (maclura cochinchinensis) - yellow, very strong high quality yellow

mango - leaves, bark, peels give yellow, especially when processed as lake pigment

angsana - wood shavings make honey brown

🌻 jackfruit heartwood - clear strong yellow

🌻 symplocos - natural bio-accumulator of aluminum, used as a mordant in dyeing

🌻 fire flame bush (woodfordia fruticosa) - flowers contain strong tannins, combined with mangrove mud and fermented to raise the iron in the mixture to create a dye that is the primary traditional way of achieving grey through black

pandan leaves, mangosteen leaves and peels, cassava leaves, and lemongrass are all also used as dye plants. i have seen recipes where cassava leaves and mango leaves are pounded together in water and left to ferment in the sun to create yellows and greens

🌻 = i have personally dyed with these

[wint3r-h3art]

I know we usually give you thots but I had a softer thot. I don't know your ethnicity (I'm Filipina) but I'm making myself soft thinking about Namor and/or Attuma wanting to learn more about your Asian background.

With Namor, he can speak several languages. He wants to learn more of yours so he can communicate with you. He's a bit more traditional in wanting to learn the customs and traditions, but he'd also ask you if there are certain ones that are still practiced today or not as much (example: a common Filipino one would be "blessing" an elder. A younger person would hold the hand of an elder and press it to their forehead. In Tagalog it's "mano po" and in my parent's language, Kapampangan, it's "siklod po.")

With Attuma, I can see him going more domestic where he'd learn to cook your favorite food. Especially if you get homesick or have certain cravings, he tries to recreate your favorite childhood recipes. or find ways to get your favorite snacks. My favorite Asian childhood snack would be Hello Panda 🙈 I love the new flavors, but vanilla was my favorite.

I know this is random but it's often rare to see an Asian love interest (especially Southeast Asian love interest in my personal experience) so I just wanted to put this out there. I don't celebrate Lunar New Year and idk if i told you this before (idk if you celebrate it) but happy belated Lunar New Year!

I’m Cambodian/Vietnamese/Chinese 🤣 happy Lunar New year! I’m celebrating both the year of the rabbit and the year of the cat 🥰

I think learning culture from your partner is a way to get to know them better. Each SE Asian custom and traditions are all different, and so I do like this headcanon.

For me, I think Attuma would enjoy learning Kun Khmer, or traditional Cambodian fighting style. I think him would enjoy learning about bokator since he has such long, thick legs 🤣 also I hope he likes spicy food, because Cambodian food is as spicy as their women 😌

Namor would totally be enamored by the carving on our ancient temples and ruins. I think we would take special interest and learn about the style.

[romances-not-tragedies]

Miguel thought that Jo Gar was as exciting as an obligatory family gathering every Sunday after Mass. Boring and dull, with his emotionlessness in his face and in his tone, and being more prone to sprouting aphorisms than his know-it-all relatives. May as well consider sleep when it was his turn to speak.

He would not underestimate him, though. He had heard him to be tough as nails, determined in every case he'd taken, clever and unafraid of clashing with criminals and handsome but idiotic police lieutenants alike. He had to keep his eyes open when he got into his tricks. He had to be careful to reveal what he could and what he had to keep secret from, like finding his disappeared best friend because he could not trust either the private detective or the police lieutenant to solve it, considering how it had been handled in the past.

Plus, he had those eyes that were striking, rare on a Filipino. Quite otherworldly, he thought, or feline if he felt like waxing poetry on a pair of blue-gray eyes framed by straight lashes and shape anyone would call "almond-shaped." And he'd squint his eyes like a cat would, not showing that he knew a tidbit of information or that he had caught you in a lie. But Miguel was in no mood to be poetic, even towards the Island detective.

He would have been tolerable, Miguel mused, if not for the fact that he had unwittingly insulted his late Chinese grandfather and ignored the worries of a woman that led to her death. And that he was working on this case together with one of the worst assholes in Manila, a devil in the form of Lieutenant Sadi Ratan. A recipe for disaster, he dreaded.

Lord save me if they bungle it up, Miguel prayed silently as he sat in front of both the Island detective and the Manila police lieutenant. Now that he had sufficiently recovered from his injuries, he was ready to deal with them. Yet he had a feeling that it would all go on the wayside, and if they ever screwed this up, then he had to do the work himself and never entrust his life to people like them. Ever again.

[mysticdragon3md3]

Wait. There are people making samporado with milk instead of water???????? I like it as dark chocolate by default, then whoever prefers milk chocolate adds evaporated milk on top of their individual bowls.

I think Mexican champurrado uses mostly milk (I've only had it once or twice; my lactose intolerance did not like that😅), but i thought Filipino samporado eventually became more like milk-less Chinese congee.

Also "samporado" is how my parents always spelled it.

Also, in America, instead of dried fish, we eat it with bacon or fried Spam. Once a donut shop caught me staring at their bacon sprinkled chocolate donuts and tried to explain that it wasn't weird. I told them it was a familiar flavor combo to me, because it's a traditional Filipino breakfast. lol

[skibiditoon]

Title: : A taste of Philippines; understanding the exotic food culture of the Philippines

Introduction

convertView(‘Brief history about the Philippines as an island with cultural differences in each island.’)

Ethnic relation and the role of food in Filipino families especially on occasions that call for celebration.

Historical Influences

Describe how different culture influenced the food that the Filipino eats, such as Spanish, Chinese, American, and Indigenous culture.

Lastly there should be an emphasis on some of the milestones that defined the food image.

Staple Ingredients

Explanations of some staples used in Filipino cuisine including rice, fish, pork, and vegetables.

Consumers’ preference towards local products, seasonal and local foods.

Signature Dishes

Introduction to iconic Filipino dishes:- Introduction to iconic Filipino dishes:

Adobo: The recipe of the national dish, the ways of preparing it and variations of this dish can be.

Sinigang: A sour soup which is a combination of what the Filipino people’s preferred taste of.

Lechon: The roasted pig which is considered as a delicacy that is usually prepared during the feasts.

Pancit: Certain types of noodles that signified longevity and party-like atmosphere.

Street Food Culture

Exploration of popular street food options like:- Exploration of popular street food options like:

Isaw: You’ll find what is commonly referred to as barbequed chicken intestines.

Fish balls: Served hot with your choice of a range of dipping sauces.

Balut: A fertilized duck egg… the only specific instance which I found on my research.

Festivals and Food

Description of food-centric festivals, such as:- Description of food-centric festivals, such as:

Fiestas: Parties in honor of the culture or nation, which also includes local cuisine.

Pahiyas Festival: Including the making of rice to adorn the hall and dining tables with bows of rice, fruits and other locally grown produce.

Regional Specialties

Highlighting the diversity of regional cuisines:- Highlighting the diversity of regional cuisines:

Luzon: Best for having dishes such as Kare-Kare and Bagnet.

Visayas: Renowned for its seafood which is fresh and Filipino

desserts especially the Leche Flan.

Mindanao: Inspired by the Muslim cuisine to include food such as Chicken Inasal.

Modern Trends

Explain the concept of fusion cuisine and how social networks have an impact on the choice of dishes.

The tendencies in the frequency of opening of Filipino restaurants in other countries and the attempts to maintain the authenticity of the dishes.

Conclusion

Relevance on how food is used as tool to bring composition between generations and culture from Philippines.

[textingtroublesanswers]

Some, not all! I learned how to make beef in black bean sauce there, I also learned how to make stir fry for noodles and rice.

But a most of recipes I know come from my sister and the researchers from our first home. They taught her and got her to write a whole book since she used to forget stuff all the time.

Then when things went wrong and we had to go on our own, she taught me. And then when things got worse and she had to leave....I kept the book with me.

*Their hands still for a moment, caught up in a memory before taking a deep breath and trying to stay chipper*

I have it in the medicine cabinet with all my other stuff that's still there. If you want, I can bring it out and you can pick which ones you wanna copy down! A lot of it is filipino with some chinese recipes down there, so if you have preferences..

-🐈anon

"Hmm, alright. I only really know Russian food, & whatever Pyro makes. It is always nice to try something new. And you can teach me, & I can impress Adam when he returns!"

[dustbon]

The romance festival is in the city 🌸💕⭐

Maybe Cinder doesn't have someone to romance with, but there is always food! Uh, and his sister. Odette tagged along and hey, at least they didn't fight. I'll take it as a win.

✅ Learn food stall recipes: 7/27

Chinese | Vietnamese | Mexican | Japanese | Moroccan | Filipino | Indian

✅ Visit all festivals: 1/5

Romance festival | Humor and Hijinks | Flea Market | Spice Festival | Geek Con

[thehungrykat1]

Diamond Hotel Launches Galleon Trade Filipino Food Festival at Corniche

Diamond Hotel Philippines just launched a unique Filipino Food Festival at the Corniche restaurant that lets guests discover a selection of fascinating dishes from the Galleon Trade era.

From June 26 to July 7, 2024, Corniche transforms into a history and culinary destination as featured chef and culinary heritage advocate Chef Christopher Carangian prepares a Filipino Food Festival buffet that showcases dishes that originated from the 1500s so we can better appreciate our culinary heritage.

The Hungry Kat visited Diamond Hotel Philippines last Wednesday for the launch of the Galleon Trade Filipino Food Festival. This limited-time offering is available for the lunch and dinner buffet at Corniche until July 7 only for P3,880 nett per person.

Chef Christopher Carangian will personally guide diners into the origins of Filipino cuisine. As Founder and President of Razorchef Philippines and Punong Heneral of the Culinary Generals of the Philippines, Chef Carangian’s passion for exploring and reintroducing local, traditional dishes aims to promote the country’s historical identity.

We went to Diamond Hotel Philippines with a few of our foodie friends on the first night of the Galleon Trade Filipino Food Festival. Take a journey to the past and enjoy featured specialties steeped in culinary culture from the era of the Galleon Trade.

Let's start our adventure with the classic Filipino Mechado. This is called mechado or Mocha in Spanish because of the pork fat inserted in the middle of the meat which resembles a dynamite wick. There's also the Negrita which is Bacoor Cavite's version of the Arroz Negro Paella.

Ciento Quince is an almost extinct Chavacano Dish with Ciento Quince Piezas or 115 pieces of chilies added to the dish. Make sure you are ready for this spicy dish.

We are all familiar with the Caldereta which is a slow cooked beef stew that is always rich in flavors. The Filipino Food Festival at Corniche also comes with these traditional dishes that have survived the test of time.

On the other hand, the Menudo Rojo is a Spanish style menudo which is a bit different from the ones we usually see. It comes with a darker sauce but the ingredients are still mostly the same.

The Adobo de los Naturales is a dish that originated all the way back in 1613. This is currently known as dry adobo and is made from a combination of pork and chicken.

Chef Christopher told us about his personal story with the Zapote Chicken BBQ, a Bacooreño heritage grilled chicken dish. This is part of his childhood when they usually ate chicken bbq while watching movies inside the cinemas. Now, he recreates this classic dish as one of his own favorites.

From the year 1529 comes the Potaje de Adobado de Gallina, a chicken dish inspired by the Pipian which originated in Mexico. This recipe was found from Spanish Chef Rupert de Nola's cookbook, El Libro de Cozina, which was published in 1529.

Another dish to be highlighted during the food festival is the Quilauin from 1794, the first Filipino food seen by Antonio Pigafetta and referred to as the First Adobo.

As Filipinos, we must always have rice during our meals, so all of these classic dishes will go well with the Sinaing sa Pandan or white rice served on pandan leaves.

A festive celebration will not be complete without the Lechon, so Corniche makes sure to bring out its own crispy and juicy whole roasted pig for everyone to enjoy.

Guests dining during the Galleon Trade Filipino Food Festival will also be treated to all the international buffet stations that you can always find at Corniche. The centerpiece is this fresh seafood station that comes with crabs, prawns, mussels, salads, and more.

The Japanse Station is always one of my favorites at Corniche, especially with their salmon and tuna sashimi, maki, plus the crunchy tempura.

The Chinese station is also a popular destination with its dimsum selection, noodle station, Lechon Macau, fried rice, and gorgeous Roasted Duck.

You can find other international offerings all around the buffet like the Vietnamese Grilled Chicken Skewer with cucumber and chili sauce, Soy Marinated Salmon with sambal sauce, and the Grilled Marinated Duck Leg with balsamic sauce.

Other notable dishes include the Lamb Cutlets with Honey and Mustard Seed Crust, Braised Beef Cheek Bourguignon, and Spicy Grilled Stuffed Squid with Pork Filling ad Thai Chili Sauce.

You can also find the Certified Angus Beef Chuck Pot Roast at the carving station waiting to be devoured. Ask the server for a few slices and have them seared a little on the grill.

Don't forget about the desserts because Corniche also comes with plenty of Filipino sweets and treats. Start your adventure at the chocolate fountain and dip your favorite fruits and into the chocolate.

You can also find other tempting items such as the Mango Jasmine cake, Green Tea financier, Champorado, Ensaymada de Leche, and Ensaymada de tsokolate.

There are also lots of other sweets including cheesecake, banana chocolate cake, leche flan, ice cream, and a halo-halo station. Diamond Hotel will also recreate the Malolos Congress Dinner of 1898, wherein the proclamation of Philippine Independence was ratified in Bulacan. Savor the best of the original French menu, to be prepared by Chef Carangian, alongside fine wine pairings on July 9, 2024 at the Diamond Ballroom at 7:00pm for P6,800 net per person.

We would like to thank Melanie Samonte and Diamond Hotel Philippines for hosting our Galleon Trade Filipino Food Festival dinner at Corniche. We always have so much fun whenever we visit. Book your tables now!

Diamond Hotel Philippines

Roxas Boulavard cor Dr. J. Quintos Street, Manila

8528-3000

www.diamondhotel.com

onlineshopping.diamondhotel.com

www.facebook.com/diamondhotelphilippines

[onenettvchannel]

THIS JUST IN: Jollibee's Fried Spring Rolls no longer serves its food menu item nationwide, leaving Filipino customers disheartened [#OneNETnewsEXCLUSIVE]

PASIG, NATIONAL CAPITAL REGION -- Jollibee, the renowned Filipino fast-food chain in the Philippines, made heartbreaking announcement that they would be permanently phasing out their beloved menu item, the Fried Spring Rolls or so-called "Lumpia Shanghai", across the entire archipelago nation. This decision, which took effect as final last Friday on September 22nd, 2023 (Manila local time) -- which were immediately saddened countless Jollibee enthusiasts and left them longing for a taste of this classic dish.

Lumpia Shanghai had a previous history of its own before being introduced to Jollibee. Origins of this Chinese dish can be traced way back to Shanghai, China. This commonly referred to as Fried Spring Rolls, and was been a staple in Filipino cuisine for some generations until now.

It can be served as an appetizer or a snack upon dining in or take-out, these crispy and delicious treats have become Filipinos' favorite for their flavorful fillings across the country. During the early days of Chinese immigration, Lumpia Shanghai was introduced to the Philippines, where it was completely modified and became an integral part of Filipino cuisine and culture.

Jollibee Foods Corporation (JFC), known for its diverse menu of Filipino favorites, had initially introduced Lumpia Shanghai to Jollibee's menu as a response to the increasing and popular demand for this iconic dish. For years, Jollibee patrons turned to the fast-food chain to satisfy their cravings for the delectable Fried Spring Rolls.

(SCREENGRAB COURTESY: Rhayniel Saldasal Calimpong via FB Messenger)

But sadly, they have bid farewell to this beloved food item effective immediately: "We’re happy that people have enjoyed eating our Shanghai as much as we’ve enjoyed serving it to our loyal Jollibee customers, and we’d like to extend our sincerest appreciation for all the support. Unfortunately, our Shanghai is no longer available in our stores", as one local statement from JFC. Although, Jollibee decided to permanently phase out Lumpia Shanghai as fans need not despair.

(THUMBNAIL PHOTO COURTESY for REPRESENTATION: Kitchelene Taste Vlogs via YT PHOTO)

To keep the spirit of this iconic dish alive, there are many alternative options to enjoy its flavors. A simple solution would be to try making Lumpia Shanghai at home, using readily available recipes and ingredients which can be found elsewhere online and physically in book stores as cookbooks. With a little effort and creativity, Filipino relatives, elderlies and families can recreate the satisfaction of biting into a homemade Lumpia Shanghai which isn't much related to trade secrets into another disclosed cafeteria or a fast food chain company.

While Jollibee's decision to delist or removing Lumpia Shanghai from its menu is undoubtedly disappointing, it opens up opportunities for other local food establishments to seize the opportunity and fill the void left by this absolute loss.

In the meantime, fans can channel their culinary skills and satisfy their cravings with homemade Lumpia Shanghai, keeping the memory of this iconic Filipino dish alive.

PHOTO COURTESY for REPRESENTATION: Jollibee PH via FB PHOTO BACKGROUND PROVIDED BY: Tegna

SOURCE: *https://www.facebook.com/100064456281701/posts/716038237221379/ [Referenced FB Captioned Photo via News5] *https://www.facebook.com/100057172311113/posts/833685278547208/ [Referenced FB Captioned Photo via 7000 Zamboanga News Bureau] *https://jocyls.com/2023/04/16/from-shanghai-to-your-plate-the-history-and-recipe-of-lumpia-shanghai/ [Referenced Food Editorial Article via Jocyl's Food Products] *https://geoffreview.com/food/jollibee-lumpiang-shanghai-recipe-how-to-make-lumpiang-shanghai/ [Referenced Food Editorial Article via Geoff Review] *https://en.wikipedia.org/wiki/Lumpia *https://en.wikipedia.org/wiki/Jollibee_Foods_Corporation and *https://menus.ph/jollibee-menu/ [Referenced Food Menu Listings via Menus PH]

-- OneNETnews Team

[rodriclint]

SPECIAL CHOPSUEY

What is Chopsuey?Chopsuey is a stir-fried vegetable dish that is cooked with meats such as chicken and pork or seafoods,like fish and shrimp.

What are the ingredients? 1.Shrimp 2.Pork 3.Boneless chicken breast 4.Cauliflower florets 5.Snow peas 6.Baby Corn 7.Red Bell Pepper 8.Quail eggs

How to cook?

1.Heat oil in a pan.

2.Pan fry the shrimp for 1 minute per side and remove from the pan.

3.Saute Onion

4.Add pork,chicken,and quail eggs

5.Add soy sauce and oyster sauce

6.Pour water and stir for 5 minutes

7.Add cauliflower,carrots,Bell peppers,snow peas, and young Corn

8.Add Cabbage(optional) and stir for 3 minutes.

9.And serve

What is the history of Chopsuey? Chopsuey is a dish in American Chinese cuisine, consisting of meat (usually chicken,pork,beef,shrimp or fish) and quail eggs,cooked quickly with vegetables such and bound in a starch-thickened sauce.

Source:

https://panlasangpinoy.com/chop-suey/ (Merano, 2023)

https://www.yummy.ph/recipe/chopsuey-recipe (Merano, 2023)

https://curiousflavors.com/filipino-chop-suey/ (Merano, 2023)

[kitsunekrush]

Filipino Steamed Rice, Cebu Style Recipe Try this homemade dim sum recipe for Cebu City steamed rice, a Filipino favorite that tops fried rice with tasty pork belly and shrimp stew. 3 tablespoons water, 1/2 tablespoon fried shallots, 2 cups cooked jasmine rice cooled or more to taste, 2 tablespoons minced garlic, 3 cups water, 1 pinch ground black pepper, 2 teaspoons Chinese cooking wine, 1 pound pork belly cut into 3/4-inch cubes, 1/4 pound uncooked medium shrimp peeled and deveined, 1 tablespoon minced garlic, 1 teaspoon vegetable oil, 1/4 teaspoon dark soy sauce, 1 teaspoon light soy sauce, 1 tablespoon light soy sauce or to taste, 2 tablespoons vegetable oil, 1/2 teaspoon sesame oil, 3 drops sesame oil or to taste, 1 teaspoon oyster sauce, 1 tablespoon cornstarch, 1/4 teaspoon salt, 2 tablespoons frozen peas, 1 teaspoon cornstarch