Pro Tips
**Chef's Tips & Troubleshooting:**
- For fried chicken, let the coated pieces rest for 10 minutes before frying so the breading adheres better.
- Baste chicken with butter or oil halfway through roasting to prevent the breast from drying out.
- Brown the chicken skin-side down first over medium-high heat until golden and crisp.
- Do not overcrowd the pan when frying chicken — this lowers the oil temperature and makes it soggy.
Cooking Tips
For maximum flavor, season the chicken at least 30 minutes before cooking — ideally overnight in the refrigerator. This allows the marinade to penetrate beyond the surface. Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Ingredient Substitutions
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises. 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.
Crema de Fruta
Crema de Fruta — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Make the Sponge Cake by sifting the baking powder and 1 cup flour using a flour sifter. Set aside
- Put 4 egg yolks in a mixing bowl and then beat until texture becomes thick.
- Add-in 1/2 cup sugar gradually while beating the egg
- Slowly add the sifted flour and baking powder mixture. Mix the ingredients thoroughly.
- Combine 1 cup milk, butter, and vanilla extract in a sauce pan then cook until butter melts
- Pour the cooked mixture (milk, butter, vanilla extract) into the mixing bowl and mix with the existing concoction until evenly distributed
- Preheat the oven at 350 degrees Fahrenheit
- Pour the combined mixtures in a baking pan then bake for 23 minutes or until sponge cake is ready. Set aside.
- Make the simple syrup by heating a saucepan and placing 1/4 cup sugar.
- Add 1/4 cup of water immediately and cook until the sugar completely dissolves then let cool for a few minutes
- Pour the simple syrup on top of the sponge cake and thens spread. (I spread the syrup using a brush)
- Make the custard by combining 1/2 cup flour, 1 cup sugar, and 3 cups milk in a saucepan then cook while stirring until the mixture thickens
- Put half of the cooked mixture on the bowl where the 4 egg yolks are placed and then mix well
- Put everything back in the saucepan with the rest of the ingredients. Mix until texture is thick enough (this is now the custard)
- Apply the layer of custard evenly on top of the Sponge cake
- Drain the liquid concentrate from the fruit cocktail and set aside.
- Arrange all the fruits on top of the custard layer. Make sure to place them evenly
- Dilute the gelatin in 2 cups of water
- Heat the saucepan then pour the diluted gelatin and fruit cocktail concentrate and bring to a boil
- Immediately after boiling, turn off the heat and let cool down until temperature is a little above normal room temperature
- Pour the gelatin mixture on top of the fruit cocktail layer
- Refrigerate (preferably overnight)
- Serve chilled for dessert
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Pro Tips & Troubleshooting
- For fried chicken, let the coated pieces rest for 10 minutes before frying so the breading adheres better.
- Baste chicken with butter or oil halfway through roasting to prevent the breast from drying out.
- Brown the chicken skin-side down first over medium-high heat until golden and crisp.
- Do not overcrowd the pan when frying chicken — this lowers the oil temperature and makes it soggy.
Cooking Tips
Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
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
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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