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.
- Let meats rest after cooking so the juices redistribute for a more tender result.
- 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
Sarciadong Pechay — fresh vegetables prepared Filipino-style with garlic and shrimp paste. A light and flavorful side dish.
Instructions
- Drop in the garlic and sauté just until they soften.
- Toss in a small amount of shrimp paste to the pan and fry for 10 seconds until the raw smell disappears. Deglaze with a splash of water.
- Add the pechay stems first and stir-fry for 1 minute, then add the leaves.
- Sprinkle in a pinch of salt if needed and Cook it until the pechay gets tender-crisp. Garnish with sliced green onions and Best served right away.
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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.
- Let meats rest after cooking so the juices redistribute for a more tender result.
- 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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