Ostrich chop suey
April 10, 2006
Filed under Asian cooking, Chinese recipes
That’s about half a kilo of ostrich meat in the photo. Cooked with vegetables as a stir fry dish, it was more than enough for a family of four. I actually used less than half for my chop suey. I cooked the rest as mini steaks. Not a good idea. They turned dry and tough before they were fully cooked.
So, if I am to make a recommendation, I say cut the ostrich meat into very thin slices (like sukiyaki cut beef) and cook them fast in a little (very hot) oil.
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14 Comments on "Ostrich chop suey"
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Its fun sassy i was thinking about the Ostrich meat, just during the Mad cow deseases.. they sell a lot of this meat.. but the price is very expensive here. The taste is milder i can take it..
And your Ostrich chopsuey is ROYAL CHOPUEY COZ of the meat price! Bravo for that!
btw, I tried your chicken veg stif fry last night it was so good and very colorful indeed.
your a fantastic chef, you cold replace rachel ray:cool:
oo nga, relly, super expensive. once in a blue moon only.
hehehehe noemi hehehehe
hi connie! are you from antipolo?
ooohhh sorry, it was already posted in ur previous entries.. it’s just that i live in COGEO and i sort of got excited when i read ’shopwise antipolo’ hehe..where in antipolo do you live?
Secret, geWI, basta we’re near the resorts.
Wow this looks intriguing…will definitely try cooking this one of these days
hey sas, what’s the consistency like? What would you best compare the meat to?
That’s great, Anne.
Chris, it’s a cross between chicken and liver.
hehe, ok!
i’ve eaten the ostrich salpicao in mylk (GB3) and i absolutely loved it.
Ostrich salpicao? Okay yun ah. I’ll try that when I buy ostrich again!
hi ate con,
i was in the phils couple of years ago and tried the beef salpicao at gerry’s grill. have you tried that yet? do you have its recipe? thanks to your wonderful dishes =)
No, rz, haven’t tried their beef salpicao yet.
I beleive there’s an Indian version of this dish. It’s one of their delicacies.