Six Amazing Kitchen Hacks to Make Your Filipino Mom Proud

There are probably some things your Filipino mom already taught you, from using a bacon press as a garlic crusher, to microwaving rice in wet paper towels instead of cups or bowls. You already knew you can boil eggs on top of rice to save time, right? If you’re not a fan of cooking oil, did you know you can cook hotdogs and longganisa in water?

Here at My Tindahan, we are all about sharing recipes and stories of Filipino cuisine. But we are also excited about the easiest kitchen hacks to show off Filipino creativity and resourcefulness. These 6 amazing kitchen hacks will have you telling your friends "Yup, I made that!" 

6. Peel mangoes with a…drinking glass?

The easiest way to peel a mango is by using your hand, but it tends to get messy, and you’ll feel sticky. If you don’t have a knife lying around, you can always use your everyday drinking glass instead. The key to peeling this tropical fruit with this hack? Ripeness. You will be able to do it effortlessly and start scooping small portions or the whole flesh.

5. Want to avoid knife prep for garlic? Try garlic sauce instead

Garlic is one-third of the holy trinity that are--together or individually-- the foundation of classic Filipino dishes such as adobo and sisig. But, chopping and mincing garlic cloves can give you stinky fingers that stays for hours. You can end that frustration now by smashing cloves of pesky garlicky goodness right into a sauce. All you need is a small blender or food processor to turn fresh garlic cloves into a jar of thick garlic sauce.

4. Fresh Vegetables and Meats Even After Days Through Blanching

COVID-19 lockdowns and quarantines mean that grocery runs need some extra preparation and longer list of food to stock up on. Unfortunately, important food items like fresh vegetables won’t last the week if left in refrigeration for days on end. We found a simple but life-changing way to extend shelf life of greens on Facebook posted by Noemi "Mimi" Francisco. You can save time, effort, and enjoy crisp veggies by properly doing the blanching technique before putting them into airtight or resealable plastic bags. Label each bag with the dish name and scheduled date to help you manage your food prep for the week. When all is said and done, you can now put them in freezer and sleep in peace. 

3. Filipino-style (pan)fried chicken but without the unhealthy breading

Americans have the famous Kentucky recipe that list down 11 secret herbs and spices. But then again you can’t be troubled to go to the nearest KFC every time you’re craving for fried chicken, yeah? Turns out salt, oil and frying pan is all you need to make a really good fried chicken. Chicken meat itself is already delicious, so you don’t actually need an infinite amount of ingredients that bump up the calories. What you need to do is to salt every side of the chicken meat before cooking it in oil until brown.

2. Too sour? Add baking soda

Filipino cuisine is known for its sour and tangy flavors in traditional dishes such as sinigang, adobo, and paksiw. Putting acidic agents like calamansi or vinegar often produces irresistible, mouthwatering sourness. Filipinos are notorious for not relying on formal measurements so what if you added too much acid? The solution can be found among your pantry essentials: baking soda. Just add a pinch to slightly reduce the acidity of the dish. Season and taste as you go.

1. Chicken stock for more flavor

A lot of Filipinos do not know how to use herbs and spices to put distinct flavors in their dishes. They rely on either salt or MSG to neutralize anything too sweet, sour, or bitter. It’s actually one of the most common mistakes that happen in the kitchen. A healthier alternative to flavor enhancers comes from Chinese and Japanese culinary influence: make chicken stock once a month. For convenience, pour fresh chicken stock in ice cube trays for storage in the freezer. Keep the cubes refrigerated until you need few cubes for anything with vegetables and sauce.