Pro Tips
**Chef's Tips & Troubleshooting:**
- Filipino dishes are built on balance — taste your sauce before serving and add a pinch of sugar or a splash of vinegar if something feels off.
- Sauté aromatics (garlic, onion) until fragrant before adding liquids — it builds a deeper flavor base.
- If a recipe calls for fresh produce, it matters — canned or frozen substitutes change the texture and brightness of the dish.
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.
Sarciadong Pechay at Itlog
Sarciadong Pechay at Itlog — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Add garlic, onion and Cook it until they soften and get fragrant.
- Mix in a small piece of shrimp paste and fry briefly until the aroma develops, then deglaze with a splash of water.
- Crack the eggs into the pan and scramble them gently until just set. Remove half of the scrambled eggs.
- Mix in the pechay stems and stir-fry for 1 minute, then add the leaves. Cook it until the pechay gets tender-crisp.
- Return the reserved scrambled eggs to the pan and gently mix everything together.
- Sprinkle in a pinch of salt if needed. Garnish with sliced green onions and Serve it while it's hot as a side dish.
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Pro Tips & Troubleshooting
- Filipino dishes are built on balance — taste your sauce before serving and add a pinch of sugar or a splash of vinegar if something feels off.
- Sauté aromatics (garlic, onion) until fragrant before adding liquids — it builds a deeper flavor base.
- If a recipe calls for fresh produce, it matters — canned or frozen substitutes change the texture and brightness of the dish.
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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