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.
- Pat all salad ingredients completely dry so the dressing clings evenly.
- Add shellfish like clams and mussels in the last 5 minutes of cooking once they open.
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 Galunggong with Salted Egg and Tomato Salad
Golden-fried galunggong with salted egg and tomato salad — crispy on the outside, tender and juicy inside.
Instructions
- Rub salt all over the fish including the cavity. Let it stay for 15 minutes.
- Meanwhile, prepare the salted egg and tomato salad by combining all of its ingredients in a bowl, including the fish sauce. Gently toss. Set aside.
- Heat oil in a frying pan.
- Once the oil gets hot, put the fish one after the other. Be extra careful during this step as the oil will splatter. Fry until one side of the fish gets brown and crispy. You will know that the fish is ready when the crackling sound from the pan mellows down. Note:If you have a splatter screen, this is the best time to use it.
- Turn the fish over and do the same step to the opposite side. Remove the fish from the pan. Let the oil drip.
- Arrange in a serving plate with salted egg and tomato salad.
- Serve with spicy vinegar.
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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.
- Pat all salad ingredients completely dry so the dressing clings evenly.
- Add shellfish like clams and mussels in the last 5 minutes of cooking once they open.
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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