Pro Tips
**Chef's Tips & Troubleshooting:**
- Pat all salad ingredients completely dry so the dressing clings evenly.
- Add the dressing just before serving to keep the greens crisp.
- Let the dessert cool completely before slicing or serving for the best texture.
- 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. 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.
Filipino Fruit Salad
A vegetable-forward Filipino dish built on nestle all purpose cream, carnation condensed milk, fruit cocktail and kaong — simple, healthy, and full of flavor.
Instructions
- Drain the syrup from the fruit cocktail, nata de coco, and kaong.
- Mix together all the ingredients in a bowl.
- Gently fold the mixture until all ingredients are well blended.
- Cover the bowl. Refrigerate for 3 hours.
- Serve chilled.
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Pro Tips & Troubleshooting
- Pat all salad ingredients completely dry so the dressing clings evenly.
- Add the dressing just before serving to keep the greens crisp.
- Let the dessert cool completely before slicing or serving for the best texture.
- 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.
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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