Pro Tips
**Chef's Tips & Troubleshooting:**
- Do not overcrowd the pan when sautéing vegetables — cook in batches if needed.
- Cook harder vegetables like carrots and green beans first before adding softer ones.
- For roasted vegetables, spread them in a single layer on the baking sheet for even caramelization.
- Use the vegetable cooking water as a light broth base instead of discarding it.
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.
Chocolate Covered Strawberries
Fresh ripe strawberries are carefully dipped one by one into melted dark chocolate until fully coated, then chilled on parchment until the chocolate shell hardens into a glossy, crackling exterior that contrasts with the juicy fruit inside.
Instructions
- Prep strawberries by washing them gently with cold water. This is to remove any dirt particles and pesticides.
- Add just over an inch of water into the bottom half of a double boiler. Place it over medium-high heat and wait until it simmers.
- Fold in the chocolate chunks or chips into the top part of the double boiler to melt. Stir the chocolate with a ladle while it melts to dissolve any lumps. Remove from heat once completely melted.
- Place the boiler bowl with melted chocolate beside a bowl with the fresh strawberries. Hold strawberries at the top or with their leaves and dunk them inside melted chocolate. Make sure they are coated well.
- Transfer the chocolate covered strawberries one at a time onto a baking sheet to dry. You can sit the strawberries in the fridge for the chocolate to set faster or for a few minutes in room temperature. When chocolate is set, you can serve or add decorations of your choice.
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Pro Tips & Troubleshooting
- Do not overcrowd the pan when sautéing vegetables — cook in batches if needed.
- Cook harder vegetables like carrots and green beans first before adding softer ones.
- For roasted vegetables, spread them in a single layer on the baking sheet for even caramelization.
- Use the vegetable cooking water as a light broth base instead of discarding it.
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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