Pro Tips
**Chef's Tips & Troubleshooting:**
- Don't overcrowd the pan — cook in batches if needed so ingredients sear instead of steam.
- Cook garlic until fragrant but not browned — burnt garlic turns bitter fast.
- Let the tomatoes break down completely before adding other ingredients to build a flavor base.
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
No soy sauce? Use tamari (gluten-free), coconut aminos (paleo-friendly), or a mix of fish sauce and water for a different but delicious umami profile. For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth. 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.
Snow Peas with Shrimp Stir-fry
Fresh light soy sauce, oyster sauce, chinese cooking wine and corn starch cooked the Filipino way — savory, satisfying, and best served with steamed rice.
Instructions
- Mix soy sauce, water, oyster sauce, Chinese cooking wine, cornstarch, sugar, and pepper. Stir until cornstarch is dissolved.
- Heat 1 oil in wok or wide pan on medium heat. Add snow peas and cook for about 10 seconds. Take them out of the pan and drain on paper towels.
- Add carrots and celery to pan and cook for about 30 seconds or until half done. Take them out of the pan and drain on paper towels.
- Add another tablespoon of oil to the pan, if needed. Add shrimp and cook for about 2 to 3 minutes or just until they turn pink. Take them out of the pan and drain on paper towels.
- Drop in the garlic, onion and sauté just until they soften.
- Stir stir-fry sauce mixture to disperse cornstarch and add to wok. Get it boiling.
- When it begins to thicken, add shrimp, quail eggs, celery, carrots, and snow peas. Keep cooking for about 2 to 3 minutes or until heated through.
- Serve while hot.
- Have your mise en place set up ahead of time. Since stir-fries are typically cooked quickly, it’s important to have the vegetables, shrimp, and other ingredients washed, cut, and ready to be added to the hot wok.
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Pro Tips & Troubleshooting
- Don't overcrowd the pan — cook in batches if needed so ingredients sear instead of steam.
- Cook garlic until fragrant but not browned — burnt garlic turns bitter fast.
- Let the tomatoes break down completely before adding other ingredients to build a flavor base.
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
For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth.
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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