Pro Tips
**Chef's Tips & Troubleshooting:**
- Use the vegetable cooking water as a light broth base instead of discarding it.
- For grilled vegetables, toss them in oil first to prevent sticking and promote char marks.
- Season vegetables with fish sauce or salt sparingly — they absorb seasoning faster than meat.
- For stir-fried vegetables, make sure the pan or wok is very hot before adding oil.
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. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises. 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.
Stuffed Eggplant with Ground Chicken
Stuffed eggplant with ground chicken filled with a savory mixture and cooked until golden and delicious.
Instructions
- Heat 3 tablespoons of oil in a pan. Sauté the garlic, onion, and tomato until the tomato softens.
- Add the ground chicken and cook until browned, about 3 to 5 minutes.
- Add bell pepper and green peas. Saute for 2 minutes.
- Pour the soy sauce into the pan. Stir.
- Season with salt and ground black pepper. Continue cooking, stirring occasionally, until all the liquid evaporates. Set aside.
- Grill the eggplants until the inside softens. Let it cool down before peeling-off the skin.
- Lay 1 piece of eggplant on a large plate and then spread it out using a fork to form a fan shaped figure.
- Beat 3 eggs and then season with salt and ground black pepper.
- Dip each eggplant into he beaten eggs. Let it stay for 1 minute.
- Heat the remaining oil in a pan.
- Gently place the eggplant on the pan. Fry the bottom side for 1 1/2 minutes.
- Top it with enough ground chicken mixture and spread the mixture evenly. Pour enough beaten eggs over the mixture and then scoop some hot oil and pour it over the eggplant. This will make the eggs firm enough to hold the filling together.
- Flip the eggplants and continue frying the side with the filling over low to medium heat for 2 minutes.
- Remove the eggplants from the pan and arrange them on a serving plate.
- Serve with rice, share with friends or family, and enjoy!
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Pro Tips & Troubleshooting
- Use the vegetable cooking water as a light broth base instead of discarding it.
- For grilled vegetables, toss them in oil first to prevent sticking and promote char marks.
- Season vegetables with fish sauce or salt sparingly — they absorb seasoning faster than meat.
- For stir-fried vegetables, make sure the pan or wok is very hot before adding oil.
Cooking Tips
Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
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
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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