Pro Tips
**Chef's Tips & Troubleshooting:**
- Use a good quality bagoong; it's the star of this dish and cheap brands can be overwhelmingly salty.
- Adding vinegar creates a tangy-salty balance that cuts through the richness.
- Rinse the shrimp paste briefly if it's too salty, then pat dry before cooking.
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. 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. 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.
Pancit Bihon Guisado sa Bagoong
Thin rice bihon noodles are stir-fried with fermented shrimp paste, garlic, onions, and tomatoes until each delicate strand is coated in the savory, umami-rich flavors of the bagoong, then scrambled eggs are folded in for added richness.
Instructions
- Soak bihon in warm water. Drain.
- Add garlic, onion and Cook it until they soften and get fragrant.
- Scramble eggs into the pan.
- Toss in noodles and toss with scallions.
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Pro Tips & Troubleshooting
- Use a good quality bagoong; it's the star of this dish and cheap brands can be overwhelmingly salty.
- Adding vinegar creates a tangy-salty balance that cuts through the richness.
- Rinse the shrimp paste briefly if it's too salty, then pat dry before cooking.
Cooking Tips
Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
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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