Pro Tips
**Chef's Tips & Troubleshooting:**
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Do not overcook shrimp — they are done as soon as they turn pink and curl into a C-shape.
- Cook harder vegetables like carrots and green beans first before adding softer ones.
- For eggplant dishes, pierce the skin before grilling to prevent it from bursting.
Cooking Tips
For the most tender results, cook low and slow — a gentle simmer (not a vigorous boil) breaks down connective tissue without drying out the meat. Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later. Check liquid levels halfway through cooking and add hot water or broth if needed. Long-cooked dishes can dry out or burn if left unattended.
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.
Goto (Rice Porridge)
Goto — fresh vegetables prepared Filipino-style with garlic and shrimp paste. A light and flavorful side dish.
Instructions
- In a pot, heat the cooking oil then sauté the garlic, onion, and ginger
- Dash-in some ground black pepper
- Fold in the ox tripe and cook for 2 minutes
- Pour-in the fish sauce and water then simmer until the ox tripe is tender (you may use a pressure cooker for faster results)
- Add the uncooked rice and stir
- Pour-in the beef broth and bring to a boil.
- Stir occasionally until the rice reaches the desired consistency (about 40 minutes). Add water as needed
- Put-in the hard boiled eggs then stir.
- Incorporate the safflower for additional color and aroma.
- Serve hot with minced green onions, crushed chicharon, and lemon
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Pro Tips & Troubleshooting
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Do not overcook shrimp — they are done as soon as they turn pink and curl into a C-shape.
- Cook harder vegetables like carrots and green beans first before adding softer ones.
- For eggplant dishes, pierce the skin before grilling to prevent it from bursting.
Cooking Tips
Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Check liquid levels halfway through cooking and add hot water or broth if needed. Long-cooked dishes can dry out or burn if left unattended.
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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