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.
- Toast nuts or seeds separately and add them as a garnish for extra texture.
- 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.
Bilo-bilo
Bilo-bilo — fresh vegetables prepared Filipino-style with garlic and shrimp paste. A light and flavorful side dish.
Instructions
- Combine glutinous rice flour and water.
- Mix the mixture thoroughly. A soft yet sticky mixture should be formed.
- Scoop about 1 1/2 to 2 teaspoons of the mixture and roll it into a ball shaped figure using your hands. Tip: Try to wet your hands a little to prevent the mixture from sticking.
- Place the mixture in a plate or any flat container and do the same steps until all the mixture is used up.
- Use as ingredient for Filipino Dessert recipes that require them. You can also cover the container and freeze the glutinous rice balls for future use.
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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.
- Toast nuts or seeds separately and add them as a garnish for extra texture.
- 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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