Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Cook vegetables in the same pan after searing meat to absorb the leftover flavors.
- Toast nuts or seeds separately and add them as a garnish for extra texture.
Cooking Tips
Pat the meat completely dry with paper towels before frying — moisture is the enemy of crispiness. Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
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. Crispy dishes are best enjoyed fresh — they lose their crunch when stored. If you must store leftovers, reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness. Avoid microwaving crispy dishes — the steam makes the coating soggy. Use a toaster oven or stovetop skillet instead. 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.
Fried Eggplant (Crispy Fritters / Talong Okoy)
Golden-fried eggplant (crispy fritters / talong okoy) — crispy on the outside, tender and juicy inside.
Instructions
- Grate the eggplants and arrange in a bowl. Sprinkle 4 teaspoons of salt. Toss until the eggplants are evenly coated. Let it stay for 10 minutes.
- Add 2 cups of water into the bowl. Wash the eggplants to get rid of the salt. Grab the eggplants with your hand and squeeze until the water drains completely. You can also put this in a cheesecloth and wring it until the water drains out.
- Combine flour, cornstarch, and baking powder in a bowl. Mix well and then set aside.
- Beat the eggs in a large bowl. Add the eggplants, green onions, salt, and ground black pepper. Mix it well.
- Gradually add the flour and cornstarch mixture. Mix until all the ingredients are well blended.
- Heat 2 cups of oil in a small pan. Note: the oil must be deep enough for the mixture to float.
- Scoop around 3 tablespoons of the eggplant mixture into the pan with hot oil. Fry until both sides are brown and crispy. Drain the excess oil and arrange the eggplant fritters on a serving plate.
- Make the dipping sauce by combining vinegar, sugar, salt, ground black pepper, and soy sauce in a bowl. Microwave for 30 seconds and then stir until well blended. Add chili peppers, onion, garlic, and green onion. Serve with the eggplant fritters.
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Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Cook vegetables in the same pan after searing meat to absorb the leftover flavors.
- Toast nuts or seeds separately and add them as a garnish for extra texture.
Cooking Tips
Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Storage & Reheating
Crispy dishes are best enjoyed fresh — they lose their crunch when stored. If you must store leftovers, reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness.
Avoid microwaving crispy dishes — the steam makes the coating soggy. Use a toaster oven or stovetop skillet instead.
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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