Pinoy Buko Chopsuey

3 pcs. buko, meat cut into wedges
1 chicken thigh, boiled cut into piec
12 pcs. quail egg, boiled
1 medium size sayote, sliced thinly
1 medium size carrot, sliced thinly
12 pcs. young corn, cut diagonally
1 small size cabbage, cut into wedges
100 g. green beans, sliced diagonally
1 small red bell pepper, cut into wedges
1 small green bell pepper, cut into wedges
1 stalk celery, separate leaves, stem sliced thinly
100 g. sitsaro, stringed
150 g. pork, boiled, sliced thinly
2 small size onion, chopped
100 g. medium size shrimp, shelled
1/2 head garlic, chopped
1/2 c. oyster sauce
1 tbsp. hoisin sauce
1/2 c. cornstarch
1/4 c. patis
1 tsp. sugar
salt and pepper
cooking oil

Cooking procedure:

In a wok sauté garlic and onion, add pork, chicken and shrimp, stir cook for 3-5 minutes or until shrimps are cooked and pork turns to light brown. Add in patis, and pepper, stir cook for another 2-3 minutes. Add 2 to 2 1/2 cup of broth or water, oyster sauce and hoisin sauce and sugar bring to a boil and simmer for 2-3 minutes. Add young corn, sayote, carrots, green beans, celery stalks and stir cook for 2-3 minutes. Add in sitsaro, cabbage, bell pepper, celery leaves, quail eggs and buko meat, stir cook for 2-3 minutes or until vegetables are cooked but firm. Season with salt to taste. Thicken sauce with 1/2 c. of cornstarch diluted in 1/2 c of water cook for another minute or until sauce thickens. Serve immediately.

that's a unique food bro pega..i'll try it if i go vacation..
thanks for the Menu..GODbless

talap talap talga.......yummmyyyyy

hnd ako magsasawa