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.
- For salads, pat greens completely dry so the dressing clings instead of sliding off.
- Season vegetables with fish sauce or salt sparingly — they absorb seasoning faster than meat.
Cooking Tips
Blanch leafy vegetables in boiling salted water for 30–60 seconds, then plunge into ice water. This locks in their bright color and crisp texture. Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
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.
Ginisang Repolyo with Egg
Shredded cabbage and julienned carrots are sautéed with garlic and onions in a savory blend of soy sauce and oyster sauce until wilted and tender, then scrambled eggs are folded in for a simple yet nourishing vegetable dish.
Instructions
- Mix together chopped cabbage and salt. Mix it altogether. Let it stay for 10 minutes and then rinse with water. Set the cabbage aside.
- Beat the eggs and add a bit of salt and ground black pepper.
- Bring to a simmer 2 tablespoons of cooking oil in a pan. Once the oil gets hot, pour beaten eggs. Cook it until firm and then cut into small pieces using the tip of your spatula or cooking spoon. Remove the egg from the pan. Set it aside.
- Heat the remaining oil. Sauté the onion and garlic.
- Once the onion softens. Add the carrots. Sauté for 30 seconds.
- Add the cabbage. Continue sautéing for 2 minutes.
- Add the soy sauce , oyster sauce, and sesame oil. Cook for 1 minute. Note: this is also the time to add sugar if you want.
- Put the scrambled eggs into the pan and then add the chopped green onions and sesame oil.
- Season it with ground black pepper.
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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.
- For salads, pat greens completely dry so the dressing clings instead of sliding off.
- Season vegetables with fish sauce or salt sparingly — they absorb seasoning faster than meat.
Cooking Tips
Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
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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