Chopsuey

2 chicken wings

1/4 pork meat, cut into pcs.

chicken gizzards (chicken liver, heart and stomach)

1/8 kl pork liver, cut into pcs.

1/4 kl medium shrimp

1/4 kl cabbage, cut in big pcs

1/4 kl cauliflower, cut in medium pcs

2 stems celery, cut into 1 inch length

1 big onion, sliced (for sauteeing)

2 cloves garlic, minced

1 tbs flour or cornstarch, mixed with 1/2 cup water

1 sayote, peeled and cut into 1/2 thick diagonal

1/2 cup mushroom, cut into half

1 tiny patola or suchini

3 big pcs onion, thickly sliced

Sautee garlic and onion. Drop in pork meat, chicken and gizzards. Season with salt. Pour in 1/2 cup water then boil until meat is tender. Follow it up with pork liver & shrimp. Add sayote. When slightly cooked, add cabbage, cauliflower, celery and onions. Add succhini at the end. While stirring continously, pour in 1/2 cup of water with cornstarch. Don’t overcook the vegetables, be sure they are just half cooked. Season with salt and pepper then serve hot with rice.