Chopsuey

1/4 kilo pork, sliced into small pieces
1/4 kilo shrimps, shelled, deveined and halved
1/4 kilo chicken liver and gizzard, sliced to small pieces
1/4 kilo cauliflower, broken to bite size
1/4 kilo string beans
1/4 kilo snow peas (sitsaro)
1/4 kilo cabbage, cut into squares
2 stalks of leeks, cut into 2" long pieces
3 stalks celery, cut into 2" long pieces
5 cloves garlic, diced
2 onions, diced
1 carrot, sliced thinly
1 piece red bell pepper, cut in strips
1 piece green bell pepper. cut in strips
2 tablespoons of cornstarch, dissolved in 1/4 cup of water
2 cups chicken stock (broth)
3 tablespoons of sesame oil
3 tablespoons of patis (fish sauce)
4 tablespoons of corn oil or vegetable oil
Salt to taste

1) In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked.

2) Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil.

3) Salt and pepper to taste.

4) Serve hot with rice.

Orange Chicken Adobo

3/4 cup palm vinegar or rice vinegar
1/4 cup soy sauce
1 tablespoon minced garlic
1 bay leaf
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
4 each chicken legs and thighs, fat trimmed
3/4 cup water
2 tablespoons cooking oil
zest from 1 orange
segments from 1 orange
2 teaspoons cornstarch dissolved in 1 tablespoon water

In a 3-quart pan, combine vinegar, soy sauce, garlic, bay leaf, sugar, salt, and pepper. Add chicken and stir to coat each piece with marinade. Let stand for 30 minutes.

1. Add water. Bring to a boil; reduce heat, cover, and simmer until meat near bone is no longer pink when cut, 45 to 50 minutes. Remove chicken with a slotted spoon; pat dry with paper towels. Reserve sauce and discard bay leaf.

2. Place a wok over medium heat until hot. Add oil, swirling to coat sides. Add chicken and orange zest; cook until browned on all sides, 5 to 6 minutes total.

3. Heat reserved sauce. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

4. Return chicken to sauce; and orange segments and stir until chicken is well glazed.

5. Lift chicken from sauce and arrange on a serving platter. Pass extra sauce at the table.

Makes 4 servings