Pro Tips
**Chef's Tips & Troubleshooting:**
- Cut vegetables into uniform sizes for even cooking throughout the dish.
- Do not overcrowd the pan when sautéing vegetables — cook in batches if needed.
- For salads, pat greens completely dry so the dressing clings instead of sliding off.
- For grilled vegetables, toss them in oil first to prevent sticking and promote char marks.
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.
Banana Chips
Crispy banana chips — thinly sliced saba bananas fried until golden and lightly salted. Sweet, salty, crunchy, and completely addictive.
Instructions
- In a bowl, combine 2 tablespoons of water, turmeric powder, and salt. Mix well and set aside.
- Add cooking oil in a wide pot and heat.
- When the oil is hot, slice the bananas using a mandolin slicer and place a batch of sliced bananas in the hot oil.
- Deep fry the banana until almost crisp. When the bananas are almost done, scoop a teaspoon of the turmeric mixture and gently add to the oil. Note: Be very careful. This is an optional step. Doing this can add a yellowish color to the banana slices and make it more crisp.
- Once the oil stops bubbling, remove the bananas and drain excess oil. Set aside.
- Meanwhile, lets make the simple syrup. Heat a saucepan and pour in 1/2 cup of water and 1/2 cup sugar.Let boil.
- Gently stir the mixture and turn off the heat. Let cool.
- Quickly dip the banana chips in the simple syrup. Drain the excess liquid after dipping.
- Once the liquid dries-up, place the banana chips in a container, or serve right away.
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Pro Tips & Troubleshooting
- Cut vegetables into uniform sizes for even cooking throughout the dish.
- Do not overcrowd the pan when sautéing vegetables — cook in batches if needed.
- For salads, pat greens completely dry so the dressing clings instead of sliding off.
- For grilled vegetables, toss them in oil first to prevent sticking and promote char marks.
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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