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 the vegetable cooking water as a light broth base instead of discarding it.
- For vegetable soups, add starchy vegetables like potatoes and squash early, leafy greens last.
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.
Simple Applesauce
Simple Applesauce — fresh vegetables prepared Filipino-style with garlic and shrimp paste. A light and flavorful side dish.
Instructions
- Mix together apple, apple juice, and lemon juice in a cooking pot. Cover and let boil. Adjust the heat to low-medium then cook for 18 to 20 minutes. Add apple juice or water if the liquid evaporates quickly.
- Once the apples are soft, gradually put the honey in. Stir until all the ingredients are well blended.
- Add the cinnamon powder. Stir. At this point, you can use a immersion blender to puree the mixture or you can wait for the mixture to cool down and puree it in a blender.
- 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 the vegetable cooking water as a light broth base instead of discarding it.
- For vegetable soups, add starchy vegetables like potatoes and squash early, leafy greens last.
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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