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.
- Use a wire rack when baking chicken wings so heat circulates evenly and the skin crisps on all sides.
- Do not overcrowd the pan when frying chicken — this lowers the oil temperature and makes it soggy.
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
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises. 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.
Sayote Guisado with Chicken and Shrimp
Sayote Guisado with Chicken and Shrimp — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Heat the cooking oil in a pan.
- Saute the garlic and onion until the onion is soft.
- Add the chicken slices. Cook for 2 minutes.
- Pour-in 1 cup of chicken broth. Cover and let boil. Simmer for 15 minutes.
- At this point, the liquid should have been reduced to more than half. Put-in the chayote. Cook for 2 minutes.
- Add the shrimp. Cook for 1 minute.
- Pour-in the remaining chicken broth. Let boil and cook for 1 to 2 minutes.
- Add salt and pepper to taste.
- Transfer to a serving bowl. Serve.
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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.
- Use a wire rack when baking chicken wings so heat circulates evenly and the skin crisps on all sides.
- Do not overcrowd the pan when frying chicken — this lowers the oil temperature and makes it soggy.
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
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
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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