Pro Tips
**Chef's Tips & Troubleshooting:**
- For grilled vegetables, toss them in oil first to prevent sticking and promote char marks.
- Do not overcrowd the pan when sautéing vegetables — cook in batches if needed.
- For creamy vegetable dishes, simmer gently and stir frequently to prevent scorching on the bottom.
- 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. 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.
Potato Chips on the Stovetop
As mentioned earlier, you can fry, bake or microwave potato chips in minutes. If your preferred method is frying,.
Instructions
- Slice your potatoes and soak them in water and 2-3 tablespoons of salt. Soak them for about 30 minutes, drain the water, rinse and let them dry before frying.
- Pour about a quart of cooking oil into a deep pan and heat. To test if the oil is ready, slip the end of a wooden spoon in the pan. If bubbles form at the end of the spoon, it is ready for frying. If not, leave it to heat up a bit more.
- Separate your potato slices into 2 or 3 batches and fry each batch in the hot oil until golden brown. Transfer to a paper towel to drain the oil. Season and serve.
Kitchen Tools We Recommend
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Pro Tips & Troubleshooting
- For grilled vegetables, toss them in oil first to prevent sticking and promote char marks.
- Do not overcrowd the pan when sautéing vegetables — cook in batches if needed.
- For creamy vegetable dishes, simmer gently and stir frequently to prevent scorching on the bottom.
- 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.
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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