Pro Tips
**Chef's Tips & Troubleshooting:**
- Cook the filling first until any moisture evaporates, then add the beaten eggs.
- Fry the omelette over medium heat so the eggs cook through without burning the bottom.
- Cook chicken until the internal temperature reaches 165°F at the thickest part of the breast.
- Brown the chicken skin-side down first over medium-high heat until golden and crisp.
Cooking Tips
Seafood cooks quickly — remove it from heat the moment it turns opaque and flakes easily with a fork. Overcooking makes it tough and rubbery. Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness. 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.
Talong at Tuna Torta
Made with tuna, chinese eggplant, onion and green onion — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Heat 3 tablespoons oil in a pan. Saute onion until soft. Add tuna. Continue to saute for 1 minute. Season with salt and ground black pepper. Set aside.
- Boil water in pan. As the water starts to boil, draw incisions on the eggplant from top (below the stem) to bottom. Do this all around the vegetable. Boil both sides until tender. Remove from the pan and let it cool down. Discard the water.
- Peel the skin off the eggplant. Lay it on a flat surface and then slide a fork to flatten it. Set aside.
- Crack the eggs in a bowl. Beat and then season with salt. Set aside.
- Warm up remaining oil in a pan. Dip the eggplant in beaten egg. Fry one side in medium heat. Arrange sauteed tuna over the eggplant. Spread using a spoon or spatula. Pour some beaten egg over the tuna. Scoop hot oil from the same pan, and then pour over beaten egg. Do this until the eggs slightly cooks. This will keep the tuna intact and will prevent it from falling.
- Top with chopped green onions and pour remaining egg mixture.
- Carefully turn the eggplant over to cook the opposite side. Continue cooking until the color turns light to medium brown.
- Transfer to a serving plate. Serve and enjoy!
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Pro Tips & Troubleshooting
- Cook the filling first until any moisture evaporates, then add the beaten eggs.
- Fry the omelette over medium heat so the eggs cook through without burning the bottom.
- Cook chicken until the internal temperature reaches 165°F at the thickest part of the breast.
- Brown the chicken skin-side down first over medium-high heat until golden and crisp.
Cooking Tips
Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
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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