Chopsuey with Quail Eggs
  • 250g chicken liver, cut into bite-size pieces
  • 1 head cauliflower, cut into bite-size pieces
  • 8 baby corn
  • 1 large sayote, sliced
  • 1 small bunch bok choy, cut into squares
  • 1 small cabbage,cut into bite-size pieces
  • 1 carrot, cut into strips
  • 1 red bell pepper cut into strips
  • 3 pieces black fungus (tengang daga) mushrooms, cut into strips
  • 100 grams snap peas
  • 15 pcs. quail eggs, hardboiled and peeled
  • 1 carrot, cut into bite sized pieces or julienned
  • 1 tbsp soy sauce
  • 2 tsp sesame oil
  • 1 onion, chopped
  • 3 cloves garlic minced
  • 1 tbsp cooking oil
  • 1 tbsp cornstarch
  • 2 cups water
  • 1 beef broth cubes
  • salt and pepper to taste
  1. Heat oil in wok and fry chicken liver until cooked. Remove from heat and set aside.
  2. Sauté onion and garlic until onion becomes translucent put the chicken liver back to the pan.
  3. Add water, beef cubes, and soy sauce and bring to a boil. Simmer for a few minutes until chicken liver is cooked. Add salt and pepper to taste.
  4. Add all the veggies and cover. Simmer until veggies are cooked but not soft.
  5. Dissolve cornstarch in 2 tbsp water and pour in the sauce.Bring to a boil to thicken. Add more water if it becomes too thick.
  6. Add quail eggs and stir to coat veggies with sauce.
  7. Drizzle with sesame oil.
  8. Serve with rice.
Recipe by The Peach Kitchen at