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.
- Blanch bitter vegetables like ampalaya in salted water first to reduce bitterness.
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 Reployo with Giniling
Stir-fried reployo with giniling with garlic, onions, and tomatoes in a savory sauce. A simple and homey Filipino vegetable dish.
Instructions
- Heat oil in a cooking pot.
- Saute garlic until it turns light brown.
- Add the onion and tomato. Continue to cook until soft.
- Put the ground pork into the pot. Cook until the color turns light brown.
- Pour chicken broth and let boil. Cover and cook for 15 minutes.
- Add in the bell peppers and cabbage. Cover and cook for 5 to 8 minutes.
- Add fish sauce and ground black pepper. Cook for 2 minutes.
- Transfer to serving bowl. Serve.
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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.
- Blanch bitter vegetables like ampalaya in salted water first to reduce bitterness.
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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