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.
- For oyster sauce dishes, add it at the end of cooking to preserve its savory depth.
- For seafood soups, add the seafood last and simmer just until cooked to preserve tenderness.
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. 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.
Stir Fried Crabs with Ginger and Scallion
Crispy deep-fried crabs tossed in a savory ginger and scallion sauce made with oyster sauce and sesame oil. This quick stir fry is bold, aromatic, and perfect served over steamed rice.
Instructions
- Combine the oyster sauce, sesame oil, salt, ground black pepper, sugar, garlic, cornstarch, and water in a bowl. Stir until well blended, then set aside.
- Heat the cooking oil in a wok or deep pan over medium-high heat.
- Deep fry the crabs for 3 minutes. Remove them from the wok and let the excess oil drip off.
- Remove most of the oil from the wok, leaving about 2 tablespoons. Sauté the ginger and scallions for 2 minutes.
- Return the fried crabs to the wok. Pour in the sauce mixture, then toss to combine and cook for 1 minute.
- Turn off the heat and transfer to a serving plate. Serve and enjoy!
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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.
- For oyster sauce dishes, add it at the end of cooking to preserve its savory depth.
- For seafood soups, add the seafood last and simmer just until cooked to preserve tenderness.
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
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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