Pro Tips
**Chef's Tips & Troubleshooting:**
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Do not overcook shrimp — they are done as soon as they turn pink and curl into a C-shape.
- For creamy vegetable dishes, simmer gently and stir frequently to prevent scorching on the bottom.
- Do not overcrowd the pan when sautéing vegetables — cook in batches if needed.
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.
Chopsuey with Quail Eggs
This is a quick and easy recipe for chopsuey. This version makes use of pork and shrimp bouillon along with boiled quail eggs.
Instructions
- Heat oil in a pan. Sauté the garlic and onion
- Once the onion gets soft, continue to sauté until the pork turns light brown.
- Pour the oyster sauce. Stir-fry for 3 minutes.
- Add the shrimp cube. Pour-in water. Let boil. Cover and cook until the water reduces to half.
- Add the cauliflower florets. Stir and add the carrot slices. Gently stir until the ingredients are well blended.
- Add the bell peppers and cabbage. Stir-fry for 3 to 5 minutes.
- Sprinkle some salt and pepper. Stir and cook for 3 minutes.
- Combine the cornstarch with ½ cup water. Stir until the cornstarch is diluted. Pour on the pan. Continue to cook while stirring until the texture of the sauce thickens.
- Add in the quail eggs. Transfer to a serving plate.
- Serve.
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Pro Tips & Troubleshooting
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Do not overcook shrimp — they are done as soon as they turn pink and curl into a C-shape.
- For creamy vegetable dishes, simmer gently and stir frequently to prevent scorching on the bottom.
- Do not overcrowd the pan when sautéing vegetables — cook in batches if needed.
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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