Pro Tips
**Chef's Tips & Troubleshooting:**
- Let the dessert cool completely before slicing or serving for the best texture.
- Measure ingredients accurately — baking relies on precise ratios for success.
- For fried chicken, let the coated pieces rest for 10 minutes before frying so the breading adheres better.
- Toss chicken wings in cornstarch before baking for an extra-crispy skin without deep frying.
Cooking Tips
For maximum flavor, season the chicken at least 30 minutes before cooking — ideally overnight in the refrigerator. This allows the marinade to penetrate beyond the surface. Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises. 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.
Fondant
Rich dark chocolate and butter are melted together until smooth, then folded with whisked eggs, caster sugar, and flour before baking until the exterior is firm and cake-like while the center remains warm, gooey, and molten.
Instructions
- First, grease 4-6 molding cups with butter and refrigerate until chilled. Apply another coat of butter and set aside. Preheat oven to 200 C.
- Melt dark chocolate and butter. You can either melt them over low heat or by holding a bowl with ingredients over a pot of boiling water. Ensure that water does not touch the bowl.
- Once melted, grab a fresh bowl and combine eggs, yolks and sugar. Whisk vigorously to combine. Stir the flour in slowly until the mixture is thick. If it’s too thick, add one more egg.
- Stir melted chocolate butter into the egg-flour mixture slowly, mixing after every small addition. Pour the fondant carefully into molds and refrigerate for 20-30 minutes.
- Bake fondant fro 12 minutes or until it starts to separate from the side of the moulds. A crust should have formed on top. Gently loosen the fondant and tip it out of the moulds onto plates. Serve.
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Pro Tips & Troubleshooting
- Let the dessert cool completely before slicing or serving for the best texture.
- Measure ingredients accurately — baking relies on precise ratios for success.
- For fried chicken, let the coated pieces rest for 10 minutes before frying so the breading adheres better.
- Toss chicken wings in cornstarch before baking for an extra-crispy skin without deep frying.
Cooking Tips
Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
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
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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