Pro Tips
**Chef's Tips & Troubleshooting:**
- Cook pasta in generously salted boiling water — it should taste seasoned on its own.
- Reserve a cup of pasta water before draining to loosen the sauce if needed.
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- For roasted vegetables, spread them in a single layer on the baking sheet for even caramelization.
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.
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.
Fettuccine Pasta with Tomato Meat Sauce
Fettuccine Pasta with Tomato Meat Sauce — fresh vegetables prepared Filipino-style with garlic and shrimp paste. A light and flavorful side dish.
Instructions
- Heat the olive oil in a pan.
- Put the onion in and then cook for 3 minutes or until it becomes soft.
- Add the ground beef and pork. Stir and then cook until the meat turns brown.
- Pour the marinara sauce in. Stir. Bring to a boil.
- Add in the Italian seasoning, salt, and pepper. Simmer for 10 to 15 minutes.
- Arrange the Fettuccine pasta in individual pasta bowls.
- Pour in the tomato meat sauce on top. Sprinkle some cheddar or parmesan cheese.
- Serve.
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Pro Tips & Troubleshooting
- Cook pasta in generously salted boiling water — it should taste seasoned on its own.
- Reserve a cup of pasta water before draining to loosen the sauce if needed.
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- For roasted vegetables, spread them in a single layer on the baking sheet for even caramelization.
Cooking Tips
Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
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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