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.
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Use fresh seafood whenever possible — frozen releases excess water and dilutes the sauce.
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.
Squid Stir-Fry in Oyster Sauce
Fresh squid rings are quickly stir-fried over high heat with sliced carrots, red and green bell peppers, and leeks in a savory blend of oyster sauce, soy sauce, and sesame oil until tender and coated in a glossy, umami-rich glaze.
Instructions
- Combine the squid and baking soda in a bowl. Mix well. Let it stay for 15 to 30 minutes. Rinse the squid and drain the water. Set aside.
- Combine the sauce ingredients in a bowl. Stir until well blended. Set aside.
- Heat cooking oil in a wok. Sauté the carrot, onion, white part of the leek, garlic, ginger, and bell peppers for 1 minute.
- Add the squid. Stir-fry for 1 ½ minutes.
- Add the cooking wine. Toss.
- Fold in the sauce. Stir and cook for 30 seconds.
- Season with ground white pepper.
- Transfer to a serving plate. Serve with rice.
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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.
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Use fresh seafood whenever possible — frozen releases excess water and dilutes the sauce.
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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