Pro Tips
**Chef's Tips & Troubleshooting:**
- Pat all salad ingredients completely dry so the dressing clings evenly.
- Add the dressing just before serving to keep the greens crisp.
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- For grilled vegetables, toss them in oil first to prevent sticking and promote char marks.
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.
Ketogenic Bacon and Egg Salad
Ketogenic Bacon and Egg Salad — fresh vegetables prepared Filipino-style with garlic and shrimp paste. A light and flavorful side dish.
Instructions
- Add water in a cooking pot and then add eggs. Cover the pot and apply heat. Let the water boil rapidly.
- Turn the heat off. Let the eggs remain the the covered pot for 10 minutes.
- Discard the warm water from the pot and pour cold water into it. You can also add ice to quickly chill the egg. Remove the shell and slice into cubes. Set aside.
- Meanwhile, prepare the bacon by heating a pan. Cook each side of the bacon using medium heat for 3 minutes or until the bacon gets crispy. Chop the bacon and set aside.
- Combine Lady's Choice mayonnaise, Dijon mustard, salt, ground black pepper, and onion in a bowl. Mix well.
- Add sliced eggs, bacon, scallions, and cheese. Fold until well blended.
- Transfer to a serving bowl. Serve.
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Pro Tips & Troubleshooting
- Pat all salad ingredients completely dry so the dressing clings evenly.
- Add the dressing just before serving to keep the greens crisp.
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- For grilled vegetables, toss them in oil first to prevent sticking and promote char marks.
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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