Pro Tips
**Chef's Tips & Troubleshooting:**
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Do not overcook shrimp — they are done as soon as they turn pink and curl into a C-shape.
- Add a dash of vinegar or calamansi at the end to brighten the flavor of sautéed vegetables.
- For salads, pat greens completely dry so the dressing clings instead of sliding off.
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.
Peanut Brittle
Peanut Brittle — fresh vegetables prepared Filipino-style with garlic and shrimp paste. A light and flavorful side dish.
Instructions
- Grease a baking tray or cookie sheet. Set aside.
- Heat over a saucepan then put-in corn syrup, sugar, water, and salt. Stir and bring to a boil.
- Add the peanuts then stir.
- Using a candy thermometer, measure the temperature until it reaches 290 degrees Fahrenheit. It is a must that you use low heat to avoid the sugar and peanuts from being burnt.
- Turn-off heat then put-in the butter and baking soda. Stir thoroughly
- Add the mixture on the greased baking tray then arrange. Allow the mixture to completely cool.
- Remove the mixture from the tray and snap into desired sizes.
- Place in a container and serve.
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Pro Tips & Troubleshooting
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Do not overcook shrimp — they are done as soon as they turn pink and curl into a C-shape.
- Add a dash of vinegar or calamansi at the end to brighten the flavor of sautéed vegetables.
- For salads, pat greens completely dry so the dressing clings instead of sliding off.
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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