Pro Tips
**Chef's Tips & Troubleshooting:**
- Use the vegetable cooking water as a light broth base instead of discarding it.
- Do not overcrowd the pan when sautéing vegetables — cook in batches if needed.
- Cook vegetables in the same pan after searing meat to absorb the leftover flavors.
- Cut vegetables into uniform sizes for even cooking throughout the dish.
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.
Butter
If this is your first tutorial in how to make butter, you might want to practice your technique often. It is highly encouraged that you make butter unsalted, as it is easier to season and change into ghee if desired. The easiest recipe to start with is one that uses whipping cream. For this you’ll need:.
Instructions
- Add whipping cream to a large bowl or open container.
- Using a blender, begin mixing the cream starting at a low speed and gradually progress to medium speed. At medium speed, cream should turn into smooth whipped cream.
- Continue mixing until the cream starts to become stiff. During this process, the fat is being separated from buttermilk. In 5-10 minutes, butter fat should start sticking to the blades of your mixer.
- Drain the buttermilk into a jug and store away in the fridge for future use. Use a spoon to scoop out your butter and transfer it to a separate bowl.
- Pour in cold ice water over your newly-churned butter to rinse. Keep pouring water until it becomes clear. Drain the remaining buttermilk and season with salt if you prefer. Refrigerate butter until it sets and serve.
Kitchen Tools We Recommend
Cook Butter the easy way with the right tools. Shop our favorite kitchen essentials on Amazon — from reliable pots and pans to measuring tools that make Filipino cooking simpler.
🔥 Trending on Amazon right now — these products are selling fast. Check out what's climbing the charts.
As an Amazon Associate, I earn from qualifying purchases.
Pro Tips & Troubleshooting
- Use the vegetable cooking water as a light broth base instead of discarding it.
- Do not overcrowd the pan when sautéing vegetables — cook in batches if needed.
- Cook vegetables in the same pan after searing meat to absorb the leftover flavors.
- Cut vegetables into uniform sizes for even cooking throughout the dish.
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.
Comments (0)
Leave a comment