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.
- Press tofu between paper towels with a heavy object for 15 minutes to remove excess water before cooking.
- Add fish sauce gradually when cooking seafood — its strong flavor can easily overpower delicate fish.
Cooking Tips
Seafood cooks quickly — remove it from heat the moment it turns opaque and flakes easily with a fork. Overcooking makes it tough and rubbery. Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness. In true Kapampangan style — the food capital of the Philippines — don't be shy with the seasoning. Pampanga cooking is known for its bold, confident flavors.
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.
Baked Garlic Salmon and Easy Tofu Sisig
Fresh salmon fillet, lady’s choice mayonnaise, lemon juice and parmesan cheese cooked the Filipino way — savory, satisfying, and best served with steamed rice.
Instructions
- Start making the tofu sisig by air frying the tofu for 15 minutes. Set it aside once done.
- Make the dressing by combining all the tofu sisig dressing ingredients in a bowl. Mix well. Set aside.
- Heat 2 tablespoons of butter in a pan. Saute the onion until it softens. Add bell peppers and continue cooking for 1 minute. Add the air fried tofu. Cook for 30 seconds.
- Melt the remaining butter in a metal plate (sizzling plate). Transfer the tofu sisig and top with the dressing. Serve while its sizzling hot.
- Meanwhile, start making the garlic salmon by preheating the oven to 180C (around 356F). Rub salt all over the salmon and arrange on a baking pan.
- Make the topping by combining Lady’s Choice Mayonnaise and lemon juice. Mix well and spread over the salmon fillet.
- Bake the salmon for 12 to 15 minutes. Top with Parmesan cheese and toasted garlic. 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.
- Press tofu between paper towels with a heavy object for 15 minutes to remove excess water before cooking.
- Add fish sauce gradually when cooking seafood — its strong flavor can easily overpower delicate fish.
Cooking Tips
Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
In true Kapampangan style — the food capital of the Philippines — don't be shy with the seasoning. Pampanga cooking is known for its bold, confident flavors.
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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