Pro Tips
**Chef's Tips & Troubleshooting:**
- For creamy vegetable dishes, simmer gently and stir frequently to prevent scorching on the bottom.
- Add a pinch of sugar to tomato-based vegetable dishes to balance acidity.
- For salads, pat greens completely dry so the dressing clings instead of sliding off.
- Cook vegetables in the same pan after searing meat to absorb the leftover flavors.
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.
Caramelized Onions
Caramelized onions — sweet, golden-brown onions cooked low and slow until they melt into jammy perfection. Worth every minute of stirring.
Instructions
- Grab a piece of onion and cut off the tops. Slice onions lengthwise in half and peel, discarding the outermost layers.
- Take one half of the onion and place it on a clean kitchen surface with the flat side facing down. Slice further into half rings. You can also mince the onion if you will be using it to cook a certain dish. Do the same with the other half.
- Add oil into a pan and warm it up over medium-high heat. Once hot, throw in the onion.
- Cook over medium heat the onions until their color become darker and they start sticking to the bottom of the pan. To keep onions from sticking too much to the pan, dash them with a little water occasionally.
- Continue to stir the onions until they achieve the flavor and color you prefer. Remove from heat or continue cooking to make the dish that you want.
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Pro Tips & Troubleshooting
- For creamy vegetable dishes, simmer gently and stir frequently to prevent scorching on the bottom.
- Add a pinch of sugar to tomato-based vegetable dishes to balance acidity.
- For salads, pat greens completely dry so the dressing clings instead of sliding off.
- Cook vegetables in the same pan after searing meat to absorb the leftover flavors.
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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