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.
- Marinate fish in vinegar and calamansi for no more than 30 minutes, or the acid starts cooking it raw (like ceviche).
Cooking Tips
For maximum flavor, season the chicken at least 30 minutes before cooking — ideally overnight in the refrigerator. This allows the marinade to penetrate beyond the surface. Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Ingredient Substitutions
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises. 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.
Kwek-kwek
Kwek-kwek are a popular Filipino street food made of quail eggs coated with an orange batter and deep-fried to golden perfection. They're fun to eat and delicious with spicy vinegar or a special dipping sauce. I posted my version of these battered quail eggs in 2013, but I learned a new (and better) way to make them during one of my trips to the Philippines. I went on a street food spree with a couple of friends in our city downtown, and we had our fill of fish balls, inihaw pork ears, adidas, a.
Instructions
- Give meat a good browning, turning once or twice.
- In the same pot, pour in the vinegar and let it boil uncovered for 2 to 3 minutes.
- Return the meat to the pot, add soy sauce, garlic, bay leaves, and peppercorns.
- Cover and simmer on low heat until the meat is tender, about 30 to 45 minutes.
- Uncover and Cook it until the sauce reduces to your preferred thickness. Serve it while it's hot.
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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.
- Marinate fish in vinegar and calamansi for no more than 30 minutes, or the acid starts cooking it raw (like ceviche).
Cooking Tips
Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
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
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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