InstantPot Short Ribs Sinigang


1 tbsp olive oil

2 cloves garlic, finely chopped

1 medium onion, finely chopped

3 tomatoes, chopped into quarters

1 kg beef short ribs, cut into big cubes

1 pack sinigang mix

2 tbsp fish sauce

salt and pepper

1 tbsp coco sugar

1 medium radish, peeled and cut



Water spinach/ Kangkong

3 long green chilis/jalapeno


Plug Instant Pot and put it in Saute mode. Add olive oil.

Saute garlic, onion, and tomatoes until soft. About 4 minutes.

Add meat followed but water until the max line mark.

Put the lid on and make sure its steam release is sealed.

Press pressure cook and adjust time to 40 mins.

When timer is done, release pressure. But please be careful of the steam coming out. It is very hot.

Or you can just wait until the metal lock on the lid sinks in. And then, remove the lid.

Put on saute mode again. Add the radish. Cook it for about 10 mins. Season with the sinigang mix, salt and pepper, and fish sauce. Adjust the taste to your liking.

Add the rest of the vegetables. Add the coco sugar.

Adjust taste to your liking.


Chicken Curry



2 tbsp olive oil

3 cloves garlic, peeled and minced

1 yellow onion, peeled and chopped

a thumb of ginger, peeled and chopped finely

a thumb of turmeric, peeled and chopped

3 green chilis

3 medium potatoes, peeled and cut

1 carrot, peeled and cut

1 kg chicken thigh fillet

1 can of coconut cream

2 tbsp fish sauce

1-3 tbsp curry powder

1 tbsp coconut sugar

salt and pepper


Heat olive oil over medium heat in a large pan.

Saute garlic, onion, and ginger until fragrant and translucent.

Add chicken fillet and cook for about 5 minutes.

Add fish sauce, turmeric and coconut cream.

Mix until all are combined. Add curry powder.

Mix until well combined. Simmer for 5 minutes.

Add potatoes and carrots. Let simmer for 15-20 mins

Add the peppers and coconut sugar and adjust taste to your liking.