Pro Tips
**Chef's Tips & Troubleshooting:**
- Cook chicken until the internal temperature reaches 165°F at the thickest part of the breast.
- Season chicken under the skin for roasted preparations to get flavor directly into the meat.
- For chicken stew, skim the foam that rises during the first boil for a cleaner broth.
- Remove chicken from the refrigerator 15 minutes before cooking for more even doneness.
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.
Scrambled Eggs with Tomato, Onion, and Spinach
Scrambled Eggs with Tomato, Onion, and Spinach — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Crack the eggs in a bowl. Add salt and pepper. Beat until smooth. Set aside.
- Heat the cooking oil and butter in a pan. Make sure that the entire area of the pan is coated with oil and butter.
- Add in the tomato and onion. Cook for 2 to 3 minutes in medium heat or until the onion gets soft.
- Add in the spinach and then stir fry for 30 seconds.
- Pour-in the beaten egg. Cook one side until it starts to set. Gently scrape the the eggs from one end of the pan going towards the center using either a spatula or wooden spoon. Repeat the process until soft curds form.
- Transfer to to a serving plate. Serve with toast.
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Pro Tips & Troubleshooting
- Cook chicken until the internal temperature reaches 165°F at the thickest part of the breast.
- Season chicken under the skin for roasted preparations to get flavor directly into the meat.
- For chicken stew, skim the foam that rises during the first boil for a cleaner broth.
- Remove chicken from the refrigerator 15 minutes before cooking for more even doneness.
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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