Pro Tips
**Chef's Tips & Troubleshooting:**
- Cut vegetables into uniform sizes for even cooking throughout the dish.
- Cook vegetables in the same pan after searing meat to absorb the leftover flavors.
- For omelettes, cook the vegetable filling until any excess moisture evaporates before adding eggs.
- Cook vegetables over high heat quickly to maintain their crunch and bright color.
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.
Perfect Mashed Potatoes
When cooked properly, mashed potatoes can be creamy, smooth and delicious. If you’re using white potatoes, the Russet variety is best. Make sure you wash your potatoes under cool water, gently scrubbing away soil and dirt on the skin before cooking. Prepping To prepare potatoes, rinse and peel of the skin with a peeler. Cut the potatoes in half, then quarters and finally into bite-sized cubes. The smaller the pieces, the faster they will cook. However, be careful not to make cubes too small othe.
Instructions
- Place your potato cubes in a large pot and fill with just enough water to cover. Sprinkle a little salt and bring to the boil.
- Reduce heat slightly and continue to boil until the water is absorbed and potatoes are soft. If the water finishes and potatoes are still firm, add about ¼ cup until they are done.
- Remove from heat and drain any water that’s left. Add a tablespoon of butter at a time into the potatoes and mash with a fork or masher. Combine until butter melts and mashed potatoes start having a yellow tinge.
- In a slow drizzle, add milk or cream, stopping to mash and stir after every addition. Mix in the milk until mashed potatoes become smooth, creamy and lump-free.
- Add salt and black pepper depending on your preference. Combine thoroughly and serve. You can even add your favorite herbs and cheese in the process.
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Pro Tips & Troubleshooting
- Cut vegetables into uniform sizes for even cooking throughout the dish.
- Cook vegetables in the same pan after searing meat to absorb the leftover flavors.
- For omelettes, cook the vegetable filling until any excess moisture evaporates before adding eggs.
- Cook vegetables over high heat quickly to maintain their crunch and bright color.
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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