Pro Tips
**Chef's Tips & Troubleshooting:**
- For crispy shrimp dishes, dredge in flour and fry before adding to sauces.
- Remove the dark vein along the back (devein) for cleaner taste and presentation.
- Shrimp cook in just 2-3 minutes — they're done when they turn pink and opaque.
Cooking Tips
Pat the meat completely dry with paper towels before frying — moisture is the enemy of crispiness. Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through. 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. 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.
Shrimp and Broccoli Stir Fry
Shrimp and Broccoli Stir Fry — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Instructions
- Peel and devein the shrimp. Toss them with a pinch of cornstarch, salt, and pepper to coat evenly.
- In a bowl, whisk together the soy sauce, oyster sauce, and 2 tablespoons of water to make the stir-fry sauce.
- Heat a wok or large pan on high heat with a splash of oil. When very hot, Add shrimp and sear for 1 minute per side until pink. Remove.
- In the same wok, add the sliced bell pepper and onions. Stir-fry for 2 minutes until crisp-tender.
- Add the broccoli florets and a splash of water, cover briefly to steam for 1 minute.
- Add the sauce, return the shrimp to the wok, and toss everything together for 1 minute until the sauce is glossy and coats everything.
- Best served right away hot with steamed rice.
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Pro Tips & Troubleshooting
- For crispy shrimp dishes, dredge in flour and fry before adding to sauces.
- Remove the dark vein along the back (devein) for cleaner taste and presentation.
- Shrimp cook in just 2-3 minutes — they're done when they turn pink and opaque.
Cooking Tips
Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
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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