Chop Suey

        Another exciting event to look forward to during Kadayawan Festival would be the fluvial parade, usually held the Sunday immediately after the Indak-Indak sa Kadalanan  which literally translates to 'dancing in the streets'.

A stylized eagle head float

Durian and Waling-waling depiction

Bahay Kubo Float

Forest Themed Float

Engkantada ( Fairies ) and waterfalls Float

Turtle Float

Waling-Waling Float

Waling-Waling and Durian Float

        Commercial establishments as well as Government entities dress up trucks in Kadayawan themed floats adorning the same with indigenous flowers and compete for top prizes.

        A month long Agribusiness trade fair is also held  where local growers of herbs, vegetables, orchids, ornamentals, landscapers, nursery owners, livestock owners, organic farmers and hobbyists get to display their wares, close business deals and expand their networks. This alone is garden heaven where the well-heeled matrons and tourists brave the open air, sprawling hectares of wares and snag rare orchids and imported ornamentals for a bargain. Expect also to see driftwood furniture and bahay-kubo resthouses to go on sale at these venues.

        Today we're making Chop Suey. Chop Suey is of course as Chinese as Chinese food can get. But Chop Suey has been so integrated into the Filipino culture that it will naturally make an appearance in any special occasion as well as ordinary days at home.

Chop Suey

        Of course, one may choose to go all out for special occasions, some also go for a fully vegetarian Chop Suey, some dress it up and still some dress it down. So you'll probably get a gazillion versions of the same dish anywhere.

        Let's make a modest home version of Chop Suey. Though I'm listing all the ingredients you can add to dress it up.

INGREDIENTS

150 g pork sliced into thin strips
50 g pork liver, sliced into strips ( optional )
50 g. shrimps, peeled (optional )
50 g. squid, sliced (optional)
1 medium head cabbage, sliced into bite-sized pieces
1 medium carrot, sliced
1 medium sayote ( Chayote or Mirliton Pear ), sliced
1 medium chinese pechay, sliced
1 small head broccoli, cut into florets ( optional )
1 small head cauliflower, cut into florets ( optional )
50 g Baguio beans, sliced 
50 g snow peas, tops and bottoms trimmed ( optional )
50 g turnips or singkamas, julienned ( optional )
2 cloves garlic
1 small onion, sliced
1 tomato, sliced
1 T. oil
salt and pepper to taste
1 T. cornstarch dispersed in 2 tsps. water
sesame oil, (optional )

Ingredients

PROCEDURE:

1. Saute garlic, onions and tomatoes in 1 T. oil. Add the pork and cook for about 5 minutes. or until its own juices come out. Add the rest of the meats and or sea foods and simmer until cooked, adding a cup of water.

2. Season with salt and pepper, add the carrots, sliced sayote, Baguio beans and singkamas if using. When half-cooked, add the rest of the veggies.

3. Adjust seasonings. Add the cornstarch mixture and cook until the sauce thickens. Remove from heat, drizzle some sesame oil and serve immediately.

Chop Suey

NOTE: You might be looking at my Chop Suey and not find the other ingredients listed, I did say I was making the dressed down, modest home version before listing the ingredients. No worries, the taste is the same, well, almost!

If you are unfamiliar with Chayote or Mirliton Pear, below is a picture of the tasteless, watery vegetable, that's quite filling and neutral and so, a complimentary foil to the crunch of the other vegetables.

Chayote or Mirliton Pear

I must also teach you that there is a technique in handling these. Before peeling the vegetable, cut-off at least an inch off the narrow end and, rub against the cut side in a circular motion until a whitish foam develops. Do this until no more foam develops, wash, peel, halve and remove the seeds before slicing. Why? because if you omit this important step, the vegetable gives off a slimy, clingy film that sticks like glue to your skin and will take days before it comes off. Aside from the discolor, the affected skin wrinkles and dries up, pretty much what would happen if rugby cement was left on skin.