Pro Tips
**Chef's Tips & Troubleshooting:**
- For bangus, remove the inner dark line along the backbone — it has a strong fishy taste.
- Fry fish in batches to maintain oil temperature and prevent sticking.
- Pat fish completely dry before frying — moisture is the enemy of crispy coating.
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
Out of cane vinegar? White vinegar, apple cider vinegar, or rice vinegar all work — each brings its own subtle character. Avoid balsamic (too sweet) or distilled white (too harsh). Lemon or calamansi juice can replace vinegar in most marinades and braises. Add a pinch of sugar to balance the acidity. 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.
Hawaiian Macaroni Salad
I like to showcase party-worthy recipes to help you plan your holiday and special occasion menu. So far, we have slow cooker ham with pineapple and steamed lapu-lapu with mayo as well as homemade gift ideas such as tropical magic bars and Spanish-style bangus oil. Chicken macaroni salad is one of my most popular recipes here on Kawaling Pinoy during the Christmas season, and it's not surprising as it's seriously the bomb! Creamy and tasty with loads of diced ham, chopped eggs, cubed cheese, crus.
Instructions
- In a pot on medium heat, bring about 4 quarts of water to a boil. Add elbow macaroni and cook according to the package's direction. Drain it well and Transfer it to a large bowl.
- While still hot, drizzle the apple cider vinegar. Allow to cool.
- In another bowl, combine mayonnaise, milk, brown sugar, salt, and pepper. Whisk together until it's smooth.
- Drop in the carrots and onions to pasta. Gently toss to evenly distribute.
- Incorporate ½ of the dressing to the macaroni mixture, and stir to combine. Add salt and pepper to taste. Let stand for a few minutes to allow pasta to soak up the dressing.
- Add in the remaining half of the dressing and stir to fully coat. Garnish with chopped green onions, if desired.
- Toss the macaroni with the apple cider vinegar while still hot and let stand for about 10 to 15 minutes to cool before adding the rest of the ingredients.
- The salad will be soupy in the beginning, but will soak up the dressing at it stands.
- If you want to add meat, toss in cubed Spam.
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Pro Tips & Troubleshooting
- For bangus, remove the inner dark line along the backbone — it has a strong fishy taste.
- Fry fish in batches to maintain oil temperature and prevent sticking.
- Pat fish completely dry before frying — moisture is the enemy of crispy coating.
Cooking Tips
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.
Substitutions
Lemon or calamansi juice can replace vinegar in most marinades and braises. Add a pinch of sugar to balance the acidity.
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
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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