Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- For creamy vegetable dishes, simmer gently and stir frequently to prevent scorching on the bottom.
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.
Sauteed Spinach
Sauteed Spinach — fresh vegetables prepared Filipino-style with garlic and shrimp paste. A light and flavorful side dish.
Instructions
- Place the spinach on a colander and then wash with running water. You can also first put the spinach in a mixing bowl with water and wash it there. Use the colander afterwards to drain the water. Let the water drain completely by constantly shaking the colander or using a salad spinner.
- Heat the olive oil on a pan and then add the garlic immediately. Slowly cook the garlic using low heat until it turns golden brown in color. Note: Avoid using high heat on your stove when browning minced garlic as it can burn quickly. (see notes)
- Fold in the spinach. Give it a quick toss. Cover the pan and adjust the heat setting to medium. Let it cook for 1 minute. Note: This will make the spinach shrink a bit making it easier for you to stir it later on.
- Remove the cover and stir. Continue cooking for 2 to 2 1/2 minutes.
- Season with salt and ground black pepper.
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Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- For creamy vegetable dishes, simmer gently and stir frequently to prevent scorching on the bottom.
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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