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.
- For creamy vegetable dishes, simmer gently and stir frequently to prevent scorching on the bottom.
- Cook harder vegetables like carrots and green beans first before adding softer ones.
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.
Macaroni Fruit Salad
Filipino fruit salad — fruit cocktail, condensed milk, and cream. The dessert that shows up at every Noche Buena.
Instructions
- Cook over medium heat macaroni according to package instructions. Discard water and arranged cooked macaroni in a mixing bowl. Set aside.
- Prepare the salad dressing by combining all the dressing ingredients in a bowl, including Lady’s Choice Mayonnaise. Mix until the texture smoothens. Set aside.
- Mix together macaroni, fruit cocktail, kaong, and cheese. Gently toss.
- Pour the dressing mixture into the bowl. Toss until all ingredients are well bleneded.
- Cover the bowl. Refrigerate for at least 1 hour.
- Transfer to a serving plate. Serve for dessert.
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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.
- For creamy vegetable dishes, simmer gently and stir frequently to prevent scorching on the bottom.
- Cook harder vegetables like carrots and green beans first before adding softer ones.
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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