Chopseuy Express

In my recent trip to Hong kong, I finally realized how different is chinese foods we enjoy here in the Philippines compared to the ones they serve in restaurants over there.  I must admit I prefer our Pinoy Chinese dishes that has been “filipinized”.  Taste is really after all a matter of getting used to.  It is no denying that Chinese culture has immensely influenced our palate and our dishes; from pansit to lumpia to lugaw and some other.  And of all these Chinese dishes we cook my personal favorite is Chopseuy.  It is easy , healthy and delicious.  And this dish is one way to make use of all the remaining vegetables sleeping on the fridge.  There are different versions again of this dish: some put milk, while others make a sticky sauce with cornstarch.

I grew up in a family that it is the Dad who is the househusband while Mom goes out working.  Dad cooks everyday easy to prepare recipes as he had a lot of household chores on top of this home-based work.  I am sharing you my dad’s Chopseuy Express, this is the one he cooks mostly on a Mondays when there are lots of fresh vegetable left-over from the Weekend Nilaga (Beef Boiled Soup).  My Dad secret ingredient; chicharon! Enjoy!


half a head of a cabbage (cut in bite size pieces)

about 100 grams of baguio beans (green beans)

1 carrot, peeled and sliced

1 red bell pepper, seeded and cut in cubes

1 patola, peeled and sliced

2 gloves of garlic pounded

1 onion sliced

cooking oil

2 tablespoons of soysauce

1 tablepoon of fish sauce (patis)

1 pack of chicharon

some water

salt and pepper to taste

1 teaspoon of cornstarch + 2 tablespoons of water


In a very hot wok, put your cooking oil, sauté the garlic and onion until wilted.  Then put all the vegetables and start stir-frying for about 8 minutes.  Put some soy sauce, fish sauce, salt, pepper and chicharon.  You can put a little bit of water to avoid burning the vegetables.   Try a vegetable like carrot when its tender to the bite the vegetables are ready.  Pour your cornstarch diluted in water.  Continue mixing.  Turn of the fire.  Serve immediately with steamed rice.

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