Pro Tips
**Chef's Tips & Troubleshooting:**
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Do not overcook shrimp — they are done as soon as they turn pink and curl into a C-shape.
- Toast nuts or seeds separately and add them as a garnish for extra texture.
- Add leafy greens last and cook just until wilted — 1 to 2 minutes is usually enough.
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.
Kangkong in Oyster Sauce
Kangkong in Oyster Sauce — fresh vegetables prepared Filipino-style with garlic and shrimp paste. A light and flavorful side dish.
Instructions
- Separated the kangkong leaves from the stalk. Cut the stalk into 2 inch length pieces. Set aside.
- Prepare the toasted garlic by following this guide: How to make toasted garlic. Set aside.
- In a bowl, combine beef broth, oyster sauce, and corn starch. Mix well.
- Bring to a simmer 2 tablespoons of cooking oil (preferably the one used to make toasted garlic) in a pan.
- When the oil gets hot, put-in the sliced kangkong stalks. Cook for 2 minutes.
- Pour-in the oyster sauce, beef broth, and cornstarch mixture. Add the toasted garlic. Stir. Cook for 1 minute of until the sauce starts to thicken.
- Add in the kangkong leaves and red pepper flakes. Let it cook for 1 to 2 minutes.
- Sprinkle salt and ground black pepper to taste.
- Move to to a serving bowl. Sprinkle sesame seeds on top.
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Pro Tips & Troubleshooting
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Do not overcook shrimp — they are done as soon as they turn pink and curl into a C-shape.
- Toast nuts or seeds separately and add them as a garnish for extra texture.
- Add leafy greens last and cook just until wilted — 1 to 2 minutes is usually enough.
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
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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