Pro Tips
**Chef's Tips & Troubleshooting:**
- For fried chicken, let the coated pieces rest for 10 minutes before frying so the breading adheres better.
- Use bone-in, skin-on chicken pieces for stews — they stay juicier and add more flavor to the broth.
- For chicken soup, add the vegetables in the last 10 minutes so they stay firm and bright.
- Pat the chicken skin dry with paper towels before cooking for maximum crispiness.
Cooking Tips
Seafood cooks quickly — remove it from heat the moment it turns opaque and flakes easily with a fork. Overcooking makes it tough and rubbery. Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
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. Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking. Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate. 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.
Salted Egg Prawns
Salted Egg Prawns — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Prepare the prawn by diluting Knorr Shrimp Cube in a cooking wine. Pour the mixture onto the prawn. Marinate for 10 minutes.
- Heat oil in a cooking pot.
- Discard the marinade. Dredge the marinated prawn in cornstarch.
- Deep fry in medium heat until the prawn turns light to golden brown. Remove from the pot and set aside.
- Prepare the salted egg yolk sauce by mashing the egg yolks in a bowl. Pour heavy whipping cream. Stir until all ingredients are well blended.
- Melt butter in a pan. Put-in garlic, curry leaves, and chili pepper. Cook for 1 minute.
- Add the salted egg yolk mixture. Stir and continue to cook for 2 minutes.
- Add the deep fried prawn in the pan. Toss to coat with sauce.
- Transfer to a serving plate. Serve.
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Pro Tips & Troubleshooting
- For fried chicken, let the coated pieces rest for 10 minutes before frying so the breading adheres better.
- Use bone-in, skin-on chicken pieces for stews — they stay juicier and add more flavor to the broth.
- For chicken soup, add the vegetables in the last 10 minutes so they stay firm and bright.
- Pat the chicken skin dry with paper towels before cooking for maximum crispiness.
Cooking Tips
Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
Substitutions
Storage & Reheating
Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking.
Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate.
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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