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 fish fillets skin-side down first until the skin is crispy before flipping.
- For oyster sauce dishes, add it at the end of cooking to preserve its savory depth.
Cooking Tips
Seafood cooks quickly — remove it from heat the moment it turns opaque and flakes easily with a fork. Overcooking makes it tough and rubbery. Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
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. Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking. Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate. 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.
Filipino Shrimp Curry
Filipino Shrimp Curry — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Instructions
- Arrange shrimp in a large bowl. Squeeze lemon over it, season with ground black pepper and cayenne pepper powder. Mix well. Marinate for 10 minutes.
- Heat oil in a cooking pot.
- Once the oil becomes hot, saute onion for 30 seconds.
- Add garlic, ginger, and tomato. Cook until the onion becomes tender.
- Pour coconut milk into the pot. Stir and let boil. Cover the cooking pot. Continue to cook in medium heat for 2 minutes.
- Add curry powder. Stir until it dilutes in coconut milk.
- Mix in Knorr Shrimp Cube. Stir. Continue to cook for 2 minutes.
- Add turmeric powder and bell peppers (red and green). Stir. Cover and continue to cook for 3 minutes.
- Put the marinated shrimp into the pot. Stir. Continue to cook in medium heat for 3 to 4 minutes.
- Add seasoning of with patis (fish sauce). Add parsley. Stir. Cook for 2 minutes.
- Move to to a serving plate. Serve.
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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 fish fillets skin-side down first until the skin is crispy before flipping.
- For oyster sauce dishes, add it at the end of cooking to preserve its savory depth.
Cooking Tips
Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
Substitutions
Storage & Reheating
Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking.
Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate.
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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