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.

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.

Goto

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Goto
Course Breakfast
Cuisine Asian
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Breakfast
Cuisine Asian
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Instructions
  1. In saute mode, cook the chicken, ginger, garlic and onion powder.
  2. Pour in the chicken broth, fish sauce and rice then stir. Put the lid on and turn in porridge mode in 15 minutes.
  3. Serve with salt and pepper then garnish with chives.

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.

Multicooker – Low Carb French Garlic Chicken

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Multicooker - Low Carb French Garlic Chicken
Course Main Course
Cuisine French
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
For the Marinade
Course Main Course
Cuisine French
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
For the Marinade
Instructions
  1. Mix all the ingredients for the marinade, using a wire whisk to emulsify the oil and vinegar together.
  2. Add in chicken thighs and allow it to marinate at room temperature for 30 minutes. If you need to marinate for longer, put in the refrigerator.
  3. When you are ready to cook, turn on the Instant Pot Gem using the Sauté button.
  4. When it is hot, add the butter and allow it to melt.
  5. Add chopped garlic and sauté for 2-3 minutes.
  6. Add in the chicken leaving behind as much of the marinade as you can. Do not discard the marinade.
  7. The GEM gets hotter in the center so allow the chicken thighs to rest toward the center of the container so that they can lightly brown on one side, 3-5 minutes.
  8. Add the marinade and 1/4 cup water.
  9. Cover the pot and allow it to cook for 10 minutes, turning the thighs halfway through.
  10. Using a meat thermometer, ensure an internal temperature of 165F.
  11. Remove the chicken on to a plate and add 1/4 cup cream into the pot, mixing well with the liquid in the pot.
  12. As soon as the sauce thickens, pour it onto the chicken thighs and serve.
Recipe Notes

This garlic chicken can be made on a stovetop as well, following much the same recipe.