Pro Tips
**Chef's Tips & Troubleshooting:**
- Do not overcook seafood — shrimp turns pink and curls in 2-3 minutes, fish flakes easily when done.
- For oyster sauce dishes, add it at the end of cooking to preserve its savory depth.
- For squid, cook quickly over high heat — it turns rubbery if simmered longer than 3 minutes.
- For fried fish, score the skin in shallow slits to help it cook evenly and prevent curling.
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.
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.
Mutya ng Cavite
Mutya ng Cavite is a Filipino dish prepared with local ingredients and authentic flavors. A delicious taste of Philippine cuisine.
Instructions
- Boil water in a wok or pan. Add crab. Continue boiling for 8 minutes. Transfer the crab and the stock to a clean bowl. Set aside.
- Make the roux by melting butter in a wok. Add flour. Constantly stir while cooking for 2 minutes. Pour evaporated milk into the wok. Stir until mixture thickens. Pour the crab stock and stir until the texture of the mixture becomes smooth.
- Add Knorr Shrimp Cube. Stir.
- Add Crab, mussels, fish, onion, carrot, and celery. Cook for 3 to 5 minutes.
- Put the bell pepper, shrimp, and squid into the wok. Stir and cook until the color of the shrimp turns orange.
- Add seasoning of with salt and ground black pepper.
- Transfer to a serving bowl. Serve warm.
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Pro Tips & Troubleshooting
- Do not overcook seafood — shrimp turns pink and curls in 2-3 minutes, fish flakes easily when done.
- For oyster sauce dishes, add it at the end of cooking to preserve its savory depth.
- For squid, cook quickly over high heat — it turns rubbery if simmered longer than 3 minutes.
- For fried fish, score the skin in shallow slits to help it cook evenly and prevent curling.
Cooking Tips
Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
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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