Chopsuey Ingredients

1/2 lbs or 1/4 kilo shrimps, shelled
1 medium-sized carrot, sliced into thin circles
1/2 lbs cabbage, chopped into small cubes
1/4 cauliflower, divided into flowerettes
2 stalks leeks, chopped 2 inches long
2-3 stalks celery, chopped 1 inch long
1/2 lb sweet peas (sitsaro)
1 pc red or green bell pepper, sliced
2 large onions, quartered
3 cloves garlic, crushed
1/2 lbs chicken liver and giblets (optional)
2 cups chicken broth
12 pcs quail eggs, hard-boiled and shelled
1 tbsp. cornstarch, dissolved in water
vegetable oil for sauteing

Seasoning
2 tbsp fish sauce (patis)
salt to taste

How to cook Chopsuey?

1. Saute garlic until brown then add onions
2. When onions are half-cooked, add shrimps, liver and giblets.
3. Saute for 2 minutes, then pour in fish sauce. Stir.
4. After 3 minutes, add 1/2 cup wate. Cover
5. When almost dry, add broth. Let boil. Season with salt.
6. Add all vegetables. Cook until half done. (don't overcook)
7. Add quail eggs. To thicken soup add dissolved cornstarch. Serve hot.