Pro Tips
**Chef's Tips & Troubleshooting:**
- Let the oven fully preheat before putting the dish in for consistent cooking.
- Use a meat thermometer to check doneness rather than relying on cooking time alone.
- For creamy vegetable dishes, simmer gently and stir frequently to prevent scorching on the bottom.
- For salads, pat greens completely dry so the dressing clings instead of sliding off.
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.
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.
Baked Garlic Parmesan French Fries
garlic parmesan french fries baked in the oven until golden and tender. A hands-off Filipino preparation with rich, developed flavors.
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a large bowl, combine potato, 1/2 teaspoon salt, garlic powder, and olive oil. Gently mix the all the ingredients.
- Arrange the potatoes in a baking tray. Place inside the oven. Bake for 35 minutes. Note: try to flip the fries in the process to so cook then evenly.
- Put the fries back into the bowl. Sprinkle Parmesan cheese, parsley, and remaining salt. Toss.
- Arrange in the same baking tray, and then bake for another 8 to 12 minutes.
- Remove from the oven. Transfer to a serving plate.
- Serve.
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Pro Tips & Troubleshooting
- Let the oven fully preheat before putting the dish in for consistent cooking.
- Use a meat thermometer to check doneness rather than relying on cooking time alone.
- For creamy vegetable dishes, simmer gently and stir frequently to prevent scorching on the bottom.
- For salads, pat greens completely dry so the dressing clings instead of sliding off.
Cooking Tips
Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
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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