Pro Tips
**Chef's Tips & Troubleshooting:**
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Do not overcook shrimp — they are done as soon as they turn pink and curl into a C-shape.
- Cut vegetables into uniform sizes for even cooking throughout the dish.
- Toast nuts or seeds separately and add them as a garnish for extra texture.
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.
Rellenong Talong (Stuffed Eggplant)
Rellenong Talong — fresh vegetables prepared Filipino-style with garlic and shrimp paste. A light and flavorful side dish.
Instructions
- Grill the eggplants until steam comes out (about 4 to 6 minutes per side).
- Remove the eggplants from the grill; let the temperature cool down; peel-off the skin and then set aside
- Meanwhile, heat 1 tablespoon of cooking in a pan.
- Sauté onion, garlic, and tomato
- Add the ground pork. Cook until color turns medium brown (about 8 to 10 minutes)
- Put-in soy sauce, 1/2 teaspoon salt, and ground black pepper. Stir; turn off heat, and then set aside.
- Add remaining salt with the beaten eggs and then beat once more.
- Dip the eggplants in the beaten egg mixture.
- Warm up a clean pan and then pour-in 1/2 cup cooking oil.
- Put-in one egg plant. Scoop about half of the ground pork mixture and distribute on top of the eggplant
- Pour-in about 2 to 3 tablespoons of beaten egg mixture over the ground pork.
- Gently flip the egg (using 2 spatulas if possible) to cook the other side. Cook for 3 to 4 minutes in low to medium heat.
- Remove from the pan and transfer to a serving plate.
- Serve with banana ketchup and steamed rice.
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Pro Tips & Troubleshooting
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Do not overcook shrimp — they are done as soon as they turn pink and curl into a C-shape.
- Cut vegetables into uniform sizes for even cooking throughout the dish.
- Toast nuts or seeds separately and add them as a garnish for extra texture.
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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