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.
- Do not overcrowd the pan when sautéing vegetables — cook in batches if needed.
- Toast nuts or seeds separately and add them as a garnish for extra texture.
Cooking Tips
Blanch leafy vegetables in boiling salted water for 30–60 seconds, then plunge into ice water. This locks in their bright color and crisp texture. Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
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. 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.
Buchi
Buchi — fresh vegetables prepared Filipino-style with garlic and shrimp paste. A light and flavorful side dish.
Instructions
- In a mixing bowl, combine the sweet rice flour and water then mix wel (This should form a dough).
- Separate the dough into individual pieces
- Roll each individual piece of dough until a spherical (round) shape is formed
- Press the center of the spherical dough until the shape becomes concave (there should be a hollow spot in the center).
- Scoop the sweet red bean paste using an ordinary teaspoon or measuring spoon then fill it in the hollow space of the dough (amount is up to you, just don't overfill).
- Seal the dough and roll it once more until the shape is spherical
- Place the sesame seeds in a bowl then roll the sphere shaped dough over it. Make sure that the seeds stick on the dough
- Heat the pan and pour-in the cooking oil.
- When the cooking oil is very hot, deep fry the dough until the sesame seed's color turns golden brown (about 2 to 3 minutes)
- Remove the cooked buchi from the pan and drain excess oil.
- Serve and Enjoy!
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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.
- Do not overcrowd the pan when sautéing vegetables — cook in batches if needed.
- Toast nuts or seeds separately and add them as a garnish for extra texture.
Cooking Tips
Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Storage & Reheating
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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