Pro Tips
**Chef's Tips & Troubleshooting:**
- Pat all salad ingredients completely dry so the dressing clings evenly.
- Add the dressing just before serving to keep the greens crisp.
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- 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.
Chickpea Salad
Chickpea Salad — fresh vegetables prepared Filipino-style with garlic and shrimp paste. A light and flavorful side dish.
Instructions
- Combine chickpeas, tomato, basil, parsley, lemon juice, and onion in a bowl. Toss gently until the ingredients are well incorporated.
- Meanwhile, make the dressing by combining the extra virgin olive oil, red wine vinegar, salt, and pepper in a bowl. Whisk well for 30 seconds.
- Pour the dressing over the chickpeas and other ingredients. Gently toss one more time. cover the bowl with a cling wrap. Refrigerate for 3 hours.
- Serve for lunch.
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Pro Tips & Troubleshooting
- Pat all salad ingredients completely dry so the dressing clings evenly.
- Add the dressing just before serving to keep the greens crisp.
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- 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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