Pro Tips
**Chef's Tips & Troubleshooting:**
- For vegetable soups, add starchy vegetables like potatoes and squash early, leafy greens last.
- Blanch bitter vegetables like ampalaya in salted water first to reduce bitterness.
- Cut vegetables into uniform sizes for even cooking throughout the dish.
- For omelettes, cook the vegetable filling until any excess moisture evaporates before adding eggs.
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.
Mayonnaise
A whole egg and extra egg yolks are whisked with Dijon mustard and fresh lemon juice, then slowly emulsified with olive oil in a thin stream until the mixture becomes thick, creamy, glossy, and perfectly tangy for a homemade mayonnaise.
Instructions
- You can use a stand mixer or manually blend the mustard, egg, yolks, salt, and lemon juice. Do this until the mixture becomes creamy.
- Continue to mix and start adding oil drop by drop into the creamy mixture. Add one drop of oil every 30 seconds. Make sure that you are beating or mixing fast enough if you are doing this manually.
- When the mixture thickens, you can continue to pour remaining oil in a thin, slow drip in 5-10 second intervals to ensure it mixes well.
- Stop the blender and taste. If your mayo is too thick, add drops of lemon juice and blend until the consistency desired is achieved. If too thin, add droplets of oil.
- Scoop mayonnaise into a jar, close tightly and refrigerate for later use or serve immediately.
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Pro Tips & Troubleshooting
- For vegetable soups, add starchy vegetables like potatoes and squash early, leafy greens last.
- Blanch bitter vegetables like ampalaya in salted water first to reduce bitterness.
- Cut vegetables into uniform sizes for even cooking throughout the dish.
- For omelettes, cook the vegetable filling until any excess moisture evaporates before adding eggs.
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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