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.
- Season vegetables with fish sauce or salt sparingly — they absorb seasoning faster than meat.
- Use the vegetable cooking water as a light broth base instead of discarding it.
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.
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.
Sauerkraut
Sauerkraut — fresh vegetables prepared Filipino-style with garlic and shrimp paste. A light and flavorful side dish.
Instructions
- Prep the cabbage by removing loose leaves and cutting into quarters. Cut each quarter lengthwise to shred.
- Place shredded cabbage into a bowl or crock. Add 4 tablespoons of salt for every 8 ounces of cabbage. Mix ingredients thoroughly and allow it to sit for 1 hour.
- After 1 hour, the cabbage should have begun to wilt and produce a liquid. Punch down the shredded cabbage with your fists until it is compacted to the level of the liquid. If not, pour in a cup of moderately salted water (about 1 tablespoon of salt).
- Find a plate or dish small enough to fit snugly inside the container or crock. Press down the dish so that cabbage is fully submerged in its own liquid. Add extra pressure by placing a can of beans or soup on top. Cover all with a clean dishtowel or cloth to catch dust.
- Allow the sauerkraut to ferment for 4-6 weeks in a cool place. Replace the clean cloth covering the crock with another every week to keep dust from gathering. Taste to see if it is done. When it’s ready, remove any growing mold and transfer sauerkraut into an airtight jar or container. Serve.
- Note: the mold will only be present if the cabbage is not fully submerged; make sure to submerge the cabbage in liquid completely to avoid it.
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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.
- Season vegetables with fish sauce or salt sparingly — they absorb seasoning faster than meat.
- Use the vegetable cooking water as a light broth base instead of discarding it.
Cooking Tips
Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
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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