Pro Tips
**Chef's Tips & Troubleshooting:**
- Cut vegetables into uniform sizes for even cooking throughout the dish.
- Blanch bitter vegetables like ampalaya in salted water first to reduce bitterness.
- Cook harder vegetables like carrots and green beans first before adding softer ones.
- For creamy vegetable dishes, simmer gently and stir frequently to prevent scorching on the bottom.
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.
Canned Tomatoes
There are several steps to learning how to can tomatoes. You first have to blanch tomatoes and peel them before they can be stored in sterilized cans. You will need a pressure canner, tongs, and mason jars -- plus the following ingredients:.
Instructions
- Begin by removing the cores and scoring the bottom of your tomatoes.
- Bring a pot of water to the boil and add tomatoes, cooking them whole for half a minute. Remove tomatoes from boiling water and plunge them into ice water right away. When their skins loosen and break, peel them off. Slice tomatoes into quarters.
- Bring a pot full of water to a boil. Carefully arrange your jars inside and allow them to boil until you need them. To sterilize jar lids, pour hot water into a large bowl and soak the lids.
- Use tongs to take out jars and lids from hot water. Place them on a clean surface. Use your ladle to add tomatoes into the sterilized jars. Leave about ½ an inch at the top of the jars and add lemon juice.
- Use a spoon to press on the tomatoes. This is to release any air bubbles that might breed bacteria. Release the bubbles on the sides as well. Use your pressure canner to can tomatoes. Every canner comes with unique instructions. Follow them promptly. Store canned tomatoes in a cool place.
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Pro Tips & Troubleshooting
- Cut vegetables into uniform sizes for even cooking throughout the dish.
- Blanch bitter vegetables like ampalaya in salted water first to reduce bitterness.
- Cook harder vegetables like carrots and green beans first before adding softer ones.
- For creamy vegetable dishes, simmer gently and stir frequently to prevent scorching on the bottom.
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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