Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Use day-old refrigerated rice for fried rice — fresh rice turns mushy in the pan.
- Add a dash of vinegar or calamansi at the end to brighten the flavor of sautéed vegetables.
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.
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. Crispy dishes are best enjoyed fresh — they lose their crunch when stored. If you must store leftovers, reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness. Avoid microwaving crispy dishes — the steam makes the coating soggy. Use a toaster oven or stovetop skillet instead. 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.
Special Longanisa Fried Rice
Special Longanisa Fried Rice — a refreshing Filipino shaved ice dessert with sweet syrup and toppings. Perfect for hot days.
Instructions
- Crack the eggs in a bowl. Beat until smooth.
- Warm up a pan and pour 3 tablespoons cooking oil.
- When the oil gets hot, pour the beaten egg into the pan. Cook one side until done and then flip to cook the other side. Remove the egg from the pan. Set aside.
- Add the remaining oil in the same pan. Once the oil heats-up, add the longanisa. Continue to cook for 5 to 7 minutes (or until the meat is fully cooked) in medium heat while stirring once in a while.
- Add the butter and let it melt.
- Slide the rice into the pan. Fold until all the ingredients are well blended. Cook for 3 minutes.
- Press the tip of the spatula towards the egg on the plate to slice it initially. Add the egg into the pan. Continue to stir fry for 1 minute.
- Put the green peas and carrots in. Cook for 3 to 5 minutes
- Incorporate salt and pepper to taste. Stir and make sure that all ingredients are well incorporated.
- Transfer to a serving bowl. Serve.
Kitchen Tools We Recommend
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Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Use day-old refrigerated rice for fried rice — fresh rice turns mushy in the pan.
- Add a dash of vinegar or calamansi at the end to brighten the flavor of sautéed vegetables.
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.
Substitutions
Storage & Reheating
Crispy dishes are best enjoyed fresh — they lose their crunch when stored. If you must store leftovers, reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness.
Avoid microwaving crispy dishes — the steam makes the coating soggy. Use a toaster oven or stovetop skillet instead.
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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