Pro Tips
**Chef's Tips & Troubleshooting:**
- For roasted chicken, let it rest for 10 minutes after cooking before carving to retain juices.
- Deglaze the pan with a splash of broth or vinegar after sautéing chicken for a quick pan sauce.
- Marinate chicken for at least 1 hour in the refrigerator to let the flavors soak in.
- Brown the chicken skin-side down first over medium-high heat until golden and crisp.
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.
Pinoy Scrambled Eggs
Pinoy Scrambled Eggs — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Beat the eggs in a large bowl. Add the salt, ground black pepper, and garlic powder. Continue to beat until all the ingredients are well distributed.
- Heat a pan. Melt-in the butter.
- Add in the minced onion and tomato. Continue to cook in medium heat until the liquid that came out from the tomato evaporates (about 3 to 5 minutes).
- Gradually pour-in the beaten egg mixture while continuously stirring. Continue to stir until the eggs become firm.
- Transfer to a serving plate. Top with chopped green onions.
- Serve with sinangag and banana ketchup.
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Pro Tips & Troubleshooting
- For roasted chicken, let it rest for 10 minutes after cooking before carving to retain juices.
- Deglaze the pan with a splash of broth or vinegar after sautéing chicken for a quick pan sauce.
- Marinate chicken for at least 1 hour in the refrigerator to let the flavors soak in.
- Brown the chicken skin-side down first over medium-high heat until golden and crisp.
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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