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.
- Baste chicken with butter or oil halfway through roasting to prevent the breast from drying out.
- For chicken stew, skim the foam that rises during the first boil for a cleaner broth.
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. 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. 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 Eggplant Fries
Sliced Chinese eggplant strips are coated in seasoned all-purpose flour and Panko breadcrumbs, then deep-fried until golden brown and crunchy, served with a spicy dipping sauce made from mayonnaise, banana ketchup, and tabasco.
Instructions
- Slice eggplant into thick strips. Place everything in a bowl.
- Crack eggs on a clean bowl. Whisk until smooth. Arrange flour and breadcrumbs on separate bowls each. Set aside.
- Heat oil in a cooking pot. Dredge a strip of eggplant in flour. Dip in beaten egg, and then roll over Panko breadcrumbs.
- Fry in medium heat until the color of the crumbs turns golden brown. Note: perform this step until all eggplant slices are consumed. Place on a clean plate lined with paper towel.
- Make the dipping sauce by combining all sauce ingredients. Mix well.
- Arrange talong fries on a serving plate and serve with dipping sauce.
- Serve as an appetizer.
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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.
- Baste chicken with butter or oil halfway through roasting to prevent the breast from drying out.
- For chicken stew, skim the foam that rises during the first boil for a cleaner broth.
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.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
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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