Pro Tips
**Chef's Tips & Troubleshooting:**
- Sauté aromatics (garlic, onion) until fragrant before adding liquids — it builds a deeper flavor base.
- Filipino dishes are built on balance — taste your sauce before serving and add a pinch of sugar or a splash of vinegar if something feels off.
- Let meats rest after cooking so the juices redistribute for a more tender result.
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.
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.
Mango Jam
Homemade mango jam — sweet, golden, and bursting with real mango flavor. Way better than store-bought and only needs a few ingredients.
Instructions
- Hold the mangoes standing and, with a knife, cut from the top down on one side of the pit to separate the flesh. Repeat on the other side. Scoop the flesh with a spoon and coarsely chop. Scrape the pits to get as much fruit as possible.
- Mix mango, sugar, and lemon juice together in a pot. Process until it's smooth or chunky, using an immersion blender or potato masher.
- Bring to a rolling boil until the sugar is dissolved.
- Keep cooking at a rolling boil for 3 to 5 minutes until the mixture thickens. This is important to help the jam set properly. Test for setting point to prevent overcooking
- Ground spices such as cardamom, cinnamon, cloves, or allspice are a great way to add depth of flavor.
- Mix in saffron threads to add a delicate floral note.
- Use a combination of fruits, such as part mango and part pineapple, for exciting tastes!
- This mango jam is perfectly sweet and chunky, made from fresh fruit. Spread it on pandesal or Cebuana torta for a touch of tropical flavors. It's also delicious as a topping for ice cream and pancakes or a glaze for grilled meats such as these sweet mango barbecue chicken skewers.
- It should last up to one week in the refrigerator if stored properly. Look for signs of spoilage, like molds or yeasty odors, and discard.
- Here is a link to more information regarding safe canning for longer storage life.
Kitchen Tools We Recommend
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Pro Tips & Troubleshooting
- Sauté aromatics (garlic, onion) until fragrant before adding liquids — it builds a deeper flavor base.
- Filipino dishes are built on balance — taste your sauce before serving and add a pinch of sugar or a splash of vinegar if something feels off.
- Let meats rest after cooking so the juices redistribute for a more tender result.
Cooking Tips
Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
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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