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.
- Skim the scum that rises to the surface during the first boil for a clear, clean broth.
- Do not stir coconut milk dishes too vigorously once seafood is added — gentle folding prevents breaking.
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 Garlic Bangus and Cream of Pumpkin Soup
Crispy garlic bangus and cream of pumpkin soup deep-fried until golden and crunchy — a Filipino favorite with a satisfying crackle.
Instructions
- Start by rubbing 1 ½ teaspoons of salt all over the bangus belly. Set it aside.
- Make the garlic infused oil. Pour oil into a pan. Add the crushed garlic. Turn on the stove and adjust the heat between low and medium setting. Slowly cook the garlic while stirring once in a while until it turns golden brown. Remove garlic from the pan and place in a clean bowl. Also remove the oil leaving around 3 to 4 tablespoons in the pan. Place the oil in a bowl as well.
- Apply medium to high heat on the pan. Add the leftover rice. Stir-fry for 2 minutes. Add ½ teaspoon salt. Toss until all the salt and rice are well distributed. Taste your garlic fried rice to determine if more salt is needed and add more as necessary. Add a portion of the fried garlic. Continue cooking for 1 minute. Transfer to a serving plate. Set aside.
- Pour the garlic infused oil on a clean pan. Heat it up to around 350F.
- Combine flour and cornstarch in a resealable bag and shake well. Place the bangus inside the bag. Seal the bag and shake until the fish gets coated with the flour mixture.
- Fry the meat side of the fish for 5 minutes. Turn it over and continue frying the opposite side for 3 minutes.Transfer to a serving plate with the rice. Top with parsley and remaining fried garlic.
- Make the Cream of Pumpkin Soup by combining 700 ml of water with 70 g of Knorr Cream of Pumpkin Soup mix. Stir until all ingredients are well blended. Pour the mixture into a cooking pot and apply heat. Let it boil and then stir until desired thickness is achieved. Transfer the soup into a serving bowl. Serve with crispy garlic bangus and garlic fried rice.
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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.
- Skim the scum that rises to the surface during the first boil for a clear, clean broth.
- Do not stir coconut milk dishes too vigorously once seafood is added — gentle folding prevents breaking.
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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