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.
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Add a pinch of sugar to tomato-based vegetable dishes to balance acidity.
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 Salad with Carrots and Pineapple
Potato Salad with Carrots and Pineapple — fresh vegetables prepared Filipino-style with garlic and shrimp paste. A light and flavorful side dish.
Instructions
- Boil water in a cooking pot.
- Peel potato and carrot. Put potato in boiling water. Boil for 2 minutes. Add carrot. Boil for 10 minutes.
- Pour cold water and 2 cups ice on a large bowl. Take the potato and carrots out of the cooking pot and submerge in cold water. Let it stay for 6 minutes. Remove from water, pat dry with paper towels. Cut into cubes. Set aside.
- Prepare the salad dressing by placing Lady's Choice Mayonnaise in a large bowl. Add onion, ground black pepper, sugar, and salt. Mix well.
- Add in pineapple chunks, carrot, and potato. Fold until all ingredients are well distributed.
- Mix in minced parsley. Fold. Cover the bowl and refrigerate for at least 1 hour.
- Serve.
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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.
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Add a pinch of sugar to tomato-based vegetable dishes to balance acidity.
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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