Pro Tips
**Chef's Tips & Troubleshooting:**
- Fry fish in batches to maintain oil temperature and prevent sticking.
- Pat fish completely dry before frying — moisture is the enemy of crispy coating.
- Marinate fish in vinegar and calamansi for no more than 30 minutes, or the acid starts cooking it raw (like ceviche).
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
Out of cane vinegar? White vinegar, apple cider vinegar, or rice vinegar all work — each brings its own subtle character. Avoid balsamic (too sweet) or distilled white (too harsh). Lemon or calamansi juice can replace vinegar in most marinades and braises. Add a pinch of sugar to balance the acidity. 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.
Ensaladang Talbos ng Kamote
Ensaladang Talbos ng Kamote is a nutritious and delicious sweet potato leaves salad with a simple vinaigrette dressing. It's easy to prepare and makes a great side dish with fried fish or grilled meats.
Instructions
- Pick the leaves from the stems. Under cold, running water, wash and Drain it well.
- Steam kamote leaves for 1 to 2 minutes or just until wilted. Or, in a pot on medium heat, bring 2 cups of water to a boil. Briefly dip leaves in the boiling water for 10 to 20 seconds or just wilted.
- Quickly plunge leaves in iced water for about 30 to 40 seconds or until cold. Drain it well.
- Mix kamote leaves, tomatoes, and shallots.
- Mix vinegar, garlic, fish sauce, oil, sugar, and salt and pepper to taste.
- Drizzle dressing over salad and gently toss to combine.
- Make the salad extra yummy by adding chopped salted eggs (itlog na maalat) for a touch of savory flavor.
- Toss in some chopped Thai chili peppers if you want a kick of spice.
- If storing for future meals, keep the vegetables and dressing in separate containers to maintain texture. You can also seed the tomatoes to prevent from watering down the salad.
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Pro Tips & Troubleshooting
- Fry fish in batches to maintain oil temperature and prevent sticking.
- Pat fish completely dry before frying — moisture is the enemy of crispy coating.
- Marinate fish in vinegar and calamansi for no more than 30 minutes, or the acid starts cooking it raw (like ceviche).
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
Lemon or calamansi juice can replace vinegar in most marinades and braises. Add a pinch of sugar to balance the acidity.
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
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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