Pro Tips
**Chef's Tips & Troubleshooting:**
- Pat all salad ingredients completely dry so the dressing clings evenly.
- Add the dressing just before serving to keep the greens crisp.
- For salads, pat greens completely dry so the dressing clings instead of sliding off.
- Season vegetables with fish sauce or salt sparingly — they absorb seasoning faster than meat.
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.
Bacon and Egg Macaroni Salad with Green Peas
Creamy macaroni salad with crispy bacon bits, chopped hard-boiled eggs, and sweet green peas — a Filipino party essential.
Instructions
- Boil water in a cooking pot. Add 1 teaspoon salt and macaroni. Cook for 7 minutes. Drain the water and let macaroni cool down. Set aside.
- Combine mayonnaise, remaining salt, ground black pepper, and sugar in a large bowl. Mix well.
- Add onion, green peas, and celery. Mix until well blended.
- Add the macaroni. Gently fold until macaroni gets coated with the dressing.
- Add eggs and bacon. Continue to fold the mixture until all ingredients are well distributed. Note: Add more salt and pepper if needed.
- Transfer to a serving bowl. Serve!
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Pro Tips & Troubleshooting
- Pat all salad ingredients completely dry so the dressing clings evenly.
- Add the dressing just before serving to keep the greens crisp.
- For salads, pat greens completely dry so the dressing clings instead of sliding off.
- Season vegetables with fish sauce or salt sparingly — they absorb seasoning faster than meat.
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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