Tips: Fish and Shrimp Bagoong

Because it has salt, fish and shrimp bagoong can stay for a longer period of time without spoiling compared to other foodstuffs. Just be sure to place them in tightly sealed containers or jars.

When scooping some bagoong, always be sure to use a dry spoon or scooper to prevent possible spoilage.

Tips: First In, First Out

When cooking, always remember to slice first the first ingredient that will be cooked. When cooking sinigang, slice the pork and beef first, as these should be boiled to tenderize. All other ingredients should follow depending on the amount of cooking time needed.

Tips: Souring Ingredients

Cooking sinigang but don't have tamarind to sour it with? Don't panic! Souring ingredients like camias, batuan and santol - all of which are sour fruits - can be used.

If these are not available, leaves and blossoms can be used instead, such as the young and tender alibangbang leaves (bauhinia), mango leaves and young tamarind blossoms.

Tips: Airy containers

Do not place onions and potatoes in the same covered container. They will easily rot. Place them in a container where air can pass through. The same goes for tomatoes.

Another tip is to always check if any of these vegetables show signs of spoilage. If there are, use these first and remove the bruised or spoiled part.