Pro Tips
**Chef's Tips & Troubleshooting:**
- Let the oven fully preheat before putting the dish in for consistent cooking.
- Use a meat thermometer to check doneness rather than relying on cooking time alone.
- Use the vegetable cooking water as a light broth base instead of discarding it.
- Cook vegetables in the same pan after searing meat to absorb the leftover flavors.
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.
Oven Roasted Broccoli
Oven roasted broccoli with garlic and olive oil. The florets get crispy edges and a nutty flavor after 18 minutes at 400°F. A quick, hands-off side dish that pairs with almost anything.
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Place the broccoli florets in a mixing bowl. Add the salt and minced garlic, then toss to combine.
- Pour in the olive oil and toss until the florets are evenly coated.
- Arrange the broccoli in a single layer on a baking tray.
- Roast for 18 minutes or until the edges start to brown.
- Transfer to a serving plate.
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Pro Tips & Troubleshooting
- Let the oven fully preheat before putting the dish in for consistent cooking.
- Use a meat thermometer to check doneness rather than relying on cooking time alone.
- Use the vegetable cooking water as a light broth base instead of discarding it.
- Cook vegetables in the same pan after searing meat to absorb the leftover flavors.
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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