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.
- Add a dash of vinegar or calamansi at the end to brighten the flavor of sautéed vegetables.
- For salads, pat greens completely dry so the dressing clings instead of sliding off.
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.
Scallop Chop Suey
Scallop Chop Suey — fresh vegetables prepared Filipino-style with garlic and shrimp paste. A light and flavorful side dish.
Instructions
- Warm up the oil in a pan.
- Sauté the garlic and onion
- Put-in the scallops. Cook each side for 2 minutes.
- Add the carrot and cauliflower. Cook for 3 minutes.
- Put-in the snow peas, cabbage, and bell pepper. Cook for 3 to 5 minutes.
- Pour-in broth. Let boil.
- Add the quail eggs.
- Pour-in cornstarch diluted in water. Stir.
- Add salt and pepper to taste.
- Transfer to a serving plate.
- 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.
- Add a dash of vinegar or calamansi at the end to brighten the flavor of sautéed vegetables.
- For salads, pat greens completely dry so the dressing clings instead of sliding off.
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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