Pro Tips
**Chef's Tips & Troubleshooting:**
- For stir-fried vegetables, make sure the pan or wok is very hot before adding oil.
- For grilled vegetables, toss them in oil first to prevent sticking and promote char marks.
- Do not overcrowd the pan when sautéing vegetables — cook in batches if needed.
- Cook vegetables over high heat quickly to maintain their crunch and bright color.
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.
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. 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.
Yoghurt
Yoghurt is a Filipino dish prepared with local ingredients and authentic flavors. A delicious taste of Philippine cuisine.
Instructions
- In a double boiler, heat the milk and measure the temperature while stirring. Wait until it reaches 85 C or 185 F then remove from heat.
- Place the boiler of milk in a bath of cold water so the temperature drops to 43 C or 110 F. While milk cools down, take out the bacteria starter (yoghurt or freeze-dried) and sit in at room temperature.
- Whisk the bacteria starter into the milk and stir to mix. Pour milk into jars and sit it in a warm place until the temperature goes up to 90-120 F. the easiest method is to turn on the oven to this temperature and turn it off without switching off the light inside the oven. Let your milk rest in the oven for 7 hours.
- After several hours, yoghurt should start firming up. Strain the yoghurt through a strainer or cheese cloth, and transfer the firm yoghurt into a strainer or colander for 4-8 hours. Strain until almost all the whey or liquid is gone. Add toppings and serve.
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Pro Tips & Troubleshooting
- For stir-fried vegetables, make sure the pan or wok is very hot before adding oil.
- For grilled vegetables, toss them in oil first to prevent sticking and promote char marks.
- Do not overcrowd the pan when sautéing vegetables — cook in batches if needed.
- Cook vegetables over high heat quickly to maintain their crunch and bright color.
Cooking Tips
Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
Substitutions
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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