Pro Tips
**Chef's Tips & Troubleshooting:**
- Use fresh seafood whenever possible — frozen releases excess water and dilutes the sauce.
- Let frozen seafood thaw completely in the refrigerator before cooking for even texture.
- Remove the vein from shrimp with a toothpick for a cleaner presentation and texture.
- Rinse shellfish thoroughly under cold water to remove sand and grit before cooking.
Cooking Tips
Seafood cooks quickly — remove it from heat the moment it turns opaque and flakes easily with a fork. Overcooking makes it tough and rubbery. Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness. 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. Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking. Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate. 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.
Lumpiang Togue
Lumpiang Togue is a Filipino dish prepared with local ingredients and authentic flavors. A delicious taste of Philippine cuisine.
Instructions
- Heat a wok or a frying pan and put-in 2 tablespoons of cooking oil.
- When the oil is hot enough, Sauté the garlic and onions.
- Add the dried shrimp. Cook for 1 minute.
- Put-in the fried tofu then stir.
- Add the fish sauce and ground black pepper.
- Put-in the mung bean sprouts and cook for 2 minutes.
- Add the carrot and cook for 1 to 2 minutes. Remove from the pan and let cool.
- Wrap the cooked vegetable in spring roll (lumpia) wrapper.
- Pour the remaining cooking oil in a cooking pot or deep fryer then apply heat.
- Deep fry the wrapped lumpia until the color of the wrapper turns golden brown.
- Remove from the cooking pot or deep fryer and place in a container lined with paper towel to absorb excess oils.
- Transfer to a serving plate
- Serve with vinegar and onion dip.
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Pro Tips & Troubleshooting
- Use fresh seafood whenever possible — frozen releases excess water and dilutes the sauce.
- Let frozen seafood thaw completely in the refrigerator before cooking for even texture.
- Remove the vein from shrimp with a toothpick for a cleaner presentation and texture.
- Rinse shellfish thoroughly under cold water to remove sand and grit before cooking.
Cooking Tips
Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Storage & Reheating
Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking.
Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate.
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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