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 fried fish, score the skin lightly so the heat penetrates evenly and prevents curling.

- Cut vegetables into uniform sizes for even cooking throughout the dish.

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. 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. 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.