Pro Tips
**Chef's Tips & Troubleshooting:**
- For chicken adobo, let the meat rest in the marinade overnight for the best flavor penetration.
- Deglaze the pan with a splash of broth or vinegar after sautéing chicken for a quick pan sauce.
- For chicken soup, add the vegetables in the last 10 minutes so they stay firm and bright.
- For chicken stew, skim the foam that rises during the first boil for a cleaner broth.
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.
Deviled Eggs
Deviled Eggs — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- With a sharp knife, carefully slice eggs in half, scooping out the yolk into a bowl.
- Incorporate mayonnaise, mustard, salt, pepper to the yolk. Combine ingredients thoroughly.
- Fill the bottom halves of eggs with yolk filling and cover with the top halves to close. Sprinkle paprika on top.
- Serve alone as snacks or with main meals as side dishes.
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Pro Tips & Troubleshooting
- For chicken adobo, let the meat rest in the marinade overnight for the best flavor penetration.
- Deglaze the pan with a splash of broth or vinegar after sautéing chicken for a quick pan sauce.
- For chicken soup, add the vegetables in the last 10 minutes so they stay firm and bright.
- For chicken stew, skim the foam that rises during the first boil for a cleaner broth.
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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