Pro Tips
**Chef's Tips & Troubleshooting:**
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Do not overcook shrimp — they are done as soon as they turn pink and curl into a C-shape.
- For squid, cook quickly over high heat — it turns rubbery if simmered longer than 3 minutes.
- Marinate seafood for no more than 15-20 minutes — acid from calamansi or vinegar can cook it prematurely.
Cooking Tips
For the most tender results, cook low and slow — a gentle simmer (not a vigorous boil) breaks down connective tissue without drying out the meat. Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking. Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Arroz Palabok
Fresh rice, knorr shrimp cube, shrimp and chicharon cooked the Filipino way — savory, satisfying, and best served with steamed rice.
Instructions
- Boil shrimp in 2 cups water for 30 seconds. Set the shrimp aside. Save the water for later.
- Heat over annatto oil in pot. Saute garlic until it starts to brown. Add onion. Continue sautéing until soft.
- Add rice. Cook for 30 seconds.
- Pour water used to boil shrimp along with the remaining water. Let boil.
- Add Knorr Shrimp Cube. Stir.
- Add tinapa flakes. Stir occasionally and cook in low heat until the rice gets fully cooked and the texture becomes mushy.
- Season with pats and ground white pepper.
- Transfer to a serving bowl. Swirl some annatto oil on top and then top with chicharon, shrimp, toasted garlic, tinapa flakes, and green onions.
- Serve hot.
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Pro Tips & Troubleshooting
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Do not overcook shrimp — they are done as soon as they turn pink and curl into a C-shape.
- For squid, cook quickly over high heat — it turns rubbery if simmered longer than 3 minutes.
- Marinate seafood for no more than 15-20 minutes — acid from calamansi or vinegar can cook it prematurely.
Cooking Tips
Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Substitutions
Storage & Reheating
Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking.
Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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