Pro Tips
**Chef's Tips & Troubleshooting:**
- For chicken adobo, let the meat rest in the marinade overnight for the best flavor penetration.
- Cook chicken until the internal temperature reaches 165°F at the thickest part of the breast.
- Do not overcrowd the pan when frying chicken — this lowers the oil temperature and makes it soggy.
- Use a wire rack when baking chicken wings so heat circulates evenly and the skin crisps on all sides.
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. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
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.
Potato Croquette
Golden brown and crisp on the outside with a soft, seasoned mashed potato filling inside. These Potato Croquettes make a perfect appetizer or snack that pairs well with your favorite dipping sauce.
Instructions
- Combine mashed potatoes, milk, salt, ground black pepper, flour, and 1 egg. Mix thoroughly.
- Scoop a mixture of mashed potatoes then dip in the remaining beaten egg and roll over bread crumbs.
- Heat a cooking pot then pour-in cooking oil.
- Fry in medium heat until the color of the sides turns golden brown.
- Transfer to plate lined with paper towel.
- Serve with your favorite condiment. The combination of mayonnaise and banana ketchup works well for me.
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Pro Tips & Troubleshooting
- For chicken adobo, let the meat rest in the marinade overnight for the best flavor penetration.
- Cook chicken until the internal temperature reaches 165°F at the thickest part of the breast.
- Do not overcrowd the pan when frying chicken — this lowers the oil temperature and makes it soggy.
- Use a wire rack when baking chicken wings so heat circulates evenly and the skin crisps on all sides.
Cooking Tips
Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
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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