Pro Tips
**Chef's Tips & Troubleshooting:**
- Let meats rest after cooking so the juices redistribute for a more tender result.
- 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.
- If a recipe calls for fresh produce, it matters — canned or frozen substitutes change the texture and brightness of the dish.
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.
Monggo at Dilis
Mung beans are slowly simmered until tender and creamy in a savory broth with crispy fried dilis anchovies, garlic, and nutrient-rich malunggay leaves, creating a hearty and nutritious vegetable stew packed with protein and earthy flavors.
Instructions
- Boil mung beans in 4 cups water until soft, about 35 minutes.
- Add garlic, onion and Cook it until they soften and get fragrant.
- Toss in cooked monggo, dilis, and fish sauce.
- Add malunggay in the last 2 minutes. Serve while hot.
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Pro Tips & Troubleshooting
- Let meats rest after cooking so the juices redistribute for a more tender result.
- 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.
- If a recipe calls for fresh produce, it matters — canned or frozen substitutes change the texture and brightness of the dish.
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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