Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Let the oven fully preheat before putting the dish in for consistent cooking.
- Blanch bitter vegetables like ampalaya in salted water first to reduce bitterness.
Cooking Tips
Pat the meat completely dry with paper towels before frying — moisture is the enemy of crispiness. Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
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. Crispy dishes are best enjoyed fresh — they lose their crunch when stored. If you must store leftovers, reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness. Avoid microwaving crispy dishes — the steam makes the coating soggy. Use a toaster oven or stovetop skillet instead. 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.
Crispy Baked Yukon Gold Potato Wedges
baked yukon gold potato wedges deep-fried until golden and crunchy — crispy on the outside, tender on the inside. Served with a tangy dipping sauce.
Instructions
- Preheat the oven to 430F.
- Arrange the potato wedges in a mixing bowl. Pour the olive oil over the potato. Mix well and ensure that the oil coats every potato wedge.
- On a separate bowl, combine bread crumbs, paprika, salt, garlic and onion powder, and oregano. Mix well.
- Add the bread crumb mixture over the potato. Shake the bowl and ensure that the potato are covered with the breadcrumb mixture.
- Arrange an aluminum foil over a baking tray. Grease with cooking oil spray. Lay the potato over the foil. Bake for 35 to 40 minutes.
- Remove from the oven and let it cool down. transfer to a serving plate.
- Serve.
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Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Let the oven fully preheat before putting the dish in for consistent cooking.
- Blanch bitter vegetables like ampalaya in salted water first to reduce bitterness.
Cooking Tips
Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
Substitutions
Storage & Reheating
Crispy dishes are best enjoyed fresh — they lose their crunch when stored. If you must store leftovers, reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness.
Avoid microwaving crispy dishes — the steam makes the coating soggy. Use a toaster oven or stovetop skillet instead.
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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