Pork Humba

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Pork Humba
Course Dinner, Main Dish
Cuisine Asian
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Dinner, Main Dish
Cuisine Asian
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Instructions
  1. Get a bowl and put the garlic, onion, oyster sauce, vinegar and pork. Marinate for 20 minutes.
  2. Set your instant pot on saute mode and fry the pork. Pour the marinade in the pot and put the rest of the ingredients in.
  3. Set on high pressure for 25 minutes.

Monggo

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Monggo
Course Dinner
Cuisine Asian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Ganish
Course Dinner
Cuisine Asian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Ganish
Instructions
  1. Set in saute mode, put the oil, onion, garlic, pork and beans. Stir a little then add the tinapa flakes.
  2. Pour the broth and put the leaves and tomato, close the lid and set it again to beans.
  3. After cooking, top it with chicharon.

Beef Morcon

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Beef Morcon
Course Breakfast
Cuisine Asian
Prep Time 20 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Course Breakfast
Cuisine Asian
Prep Time 20 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Instructions
  1. Arrange each beef slice between two parchment paper or cling wrap and with a meat mallet, pound to about ½-inch thick (or thinner). Repeat with remaining beef slices. Trim sides of meat to shape it as close to a rectangle.
  2. In a bowl, combine beef, lemon juice, soy sauce and pepper to taste. Marinate for about 30 minutes.Drain beef from marinade, squeezing any excess liquid and reserving marinade. Lay beef on a flat work surface arrange strips of carrots, chorizo, pickles and eggs lengthwise over the meat. Gently gather end of beef upwards and roll neatly into a log, enclosing the filling. With kitchen twine, tie beef roulades snugly at both ends and center to fully secure. Lightly dredge with flour.
  3. Set to saute mode, fry rollade to lock in the juices.
  4. Discard oil from skillet except about 1 tablespoon. Add onions and garlic and cook until browned. Add reserved marinade and bring to a boil, scraping sides to deglaze pan. Add tomato sauce and beef broth. Add bay leaf. Season with salt and pepper to taste. Bring to a boil. Gently add beef rolls in a single layer. Lower heat, cover and cook for about 40 minutes to 1 hour of until beef is tender.

La Paz Batchoy

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La Paz Batchoy
Course Appetizer
Cuisine Asian
Prep Time 15 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Garnish
Course Appetizer
Cuisine Asian
Prep Time 15 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Garnish
Instructions
  1. Select the pressure cook on high. Put everything in the pot with out the noodles.
  2. Set the time into 10 minutes.
  3. Release the pressure and set all the proteins aside leaving the stock in the pot.
  4. Place the noodles in the pot and simmer for 5 to 8 minutes or just until tender.
  5. Transfer the noodle and broth in a bowl, top it with the liver, pork and chicken slices and place the garnish.

Chicken Binakol

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Chicken Binakol
Course Dinner, Main Dish
Cuisine Asian
Prep Time 15 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Dinner, Main Dish
Cuisine Asian
Prep Time 15 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Instructions
  1. Press the saute option and put the oil, garlic, onion and ginger. Caramelize a little.
  2. Place the chicken, coconut cream, coconut juice, sayote, lemon grass,pepper corns and fish sauce in the pot.
  3. Close the lid and press the poultry button.
  4. Release the pressure and put the leaves and coconut meat then stir.

Embotido

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Embotido
Course Breakfast
Cuisine Asian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Breakfast
Cuisine Asian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Instructions
  1. Get a bowl and mix all the ingredients together.
  2. In a cling wrap place a portion of the mixture. Form and roll it tightly then cover with aluminum foil.
  3. Set the instant pot in steam mode, pour a cup of water in the pot, place the rack and put the embotido.
  4. Cook for 20 minutes.

Beef Caldereta

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Beef Caldereta
Course Dinner, Main Dish
Cuisine Asian
Prep Time 20 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Course Dinner, Main Dish
Cuisine Asian
Prep Time 20 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Instructions
  1. Pre-set your instant pot saute mode. Put some oil and saute the beef until slight brown.
  2. Remove the beef from the pot. Saute your garlic, onion, carrots and potatoes.
  3. Add all the liquids and beef. Set the pressure for 30 minutes in natural pressure release.
  4. Add the peas before serving.

Beef Pares

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Beef Pares
Course Dinner
Cuisine Asian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Dinner
Cuisine Asian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Instructions
  1. Turn the instant pot in saute mode. Put the oil and saute the onion, ginger and garlic until translucent.
  2. Stir the beef in for 5 minutes.
  3. Add the broth, soy, sugar and star anise then bring to boil. Close the lid and put it on high pressure for 20 minutes.
  4. Garnish with the chives.

Bulalo

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Bulalo
Course Dinner, Main Dish
Cuisine Asian
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Course Dinner, Main Dish
Cuisine Asian
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Instructions
  1. Put on saute mode, put the oil, garlic and onion. Saute lightly.
  2. Put the shanks, pepper, fish sauce and yellow corns then pressure cook on high for 35 minutes.
  3. Open the lid, turn it to low pressure. Cook the vegetables without the lid for 3 minutes or until the vegetables are tender.

Karekare

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Karekare
Course Dinner, Main Dish
Cuisine Asian
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Course Dinner, Main Dish
Cuisine Asian
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Instructions
  1. Set the pressure cooker on saute mode, pour about a tablespoon of cooking oil. Once the pot is hot, wear the oxtail, turning after 1-2 minutes to brown all sides.
  2. Remove the oxtail and set on a plate. Saute the onions and garlic in the pot.
  3. Deglaze the pot by pouring in 1 cup of the beef broth and scraping the bottoms of the pan with a wooden spoon, being sure to release all of the brown bits stuck to the bottoms of the pot.
  4. Return the oxtail and tripe to the pot and pour in the remaining 3 cups of beef stock. Close the lid, ensure the release valve is set to “seal.” Set the pressure cooker to high pressure and pressure cook for 45 minutes.
  5. Once the oxtail and tripe is done, turn the pressure release valve with a wooden spoon to avoid injury. Open the lid and remove the oxtail and set in a big bowl or pot.
  6. Mix in the patis (fish sauce), peanut butter, and annato powder. Let it thicken then put the vegetables in until tender.
  7. Serve!