- 500g pack seafood marinara (thawed)
- 2 medium capsicum
- 1 medium head of broccoli
- 1 medium head of cauliflower
- 2 medium carrots, skinned and chopped
- a medium bowl of squid balls
- 1 heaping tablespoon cornflour
- 1 medium onion, finely chopped
- 3 cloves of garlic, finely chopped
- water
- cooking oil
- fish sauce
- salt and pepper to taste
- it wasn't available at the time, but snow peas and cabbage are also great for this dish. To prepare, remove both ends of snow peas (a handful will do); chop a small head of cabbage into bite-size pieces.
INSTRUCTIONS:
- Chop the squid balls into quarters. Heat up some cooking oil in a pan over medium heat. Fry the squid balls until lightly browned. Set aside.
- Chop the capsicum into 8 pieces, removing the seeds as you go. Then chop each piece into 3 pieces.
- Cut and snap the broccoli and cauliflower into bite-size florets. Do not discard the broccoli stem; slice away the thick outer skin then chop diagonally.
- Heat up some cooking oil in a deep frying pan over medium heat. Saute the onion and garlic.
- Add the carrots first (this being the toughest veggie in the bunch).
- After a couple of minutes, add the cauliflower and broccoli (add also the snow peas if you have it). Season with salt and pepper.
- Add a cup of water and cover to simmer. After around 3 minutes add the capsicum. Cover and simmer for a couple more minutes.
- Refrain from mixing the veggies too much as they become soft when cooked and get easily mashed when moved around.
- Then add the seafood marinara mix. Add the cabbage at this stage as well. Cover to cook for 3-4 minutes or until the shrimps, mussles, and squid are cooked.
- Time to adjust the taste! Add a tablespoon of fish sauce for starters and mix slowly, then have a taste. You may need to add more fish sauce, depending on your preference.
- Finally, put the cornflour with a bit of water in a small bowl then mix to dissolve. Form a well in the middle of the chop suey, then add the diluted cornflour. Mix it in, the sauce should thicken.
- Serve immediately with rice (it's great hot!)
Source: Adobong Blog
Share It To Your Friends!
Loading...
