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.


Asian Crab and Shrimp Cakes

When I went to the grocery, I found a frozen block of raw crab meat, which I had to get it because my family loves crab. But I didn’t think it all the way through when I bought it – I didn’t have the usual ingredients I use to make crab cakes. So I just had to be creative and this is what I came up with. I poached the crab meat in pineapples, water and salt. Simple enough. I could also have poached it in lime soda with old bay, or pineapple juice, which is also delicious. In making these cakes, I usually use Worcestershire sauce, mayo, and old bay. But because I didn’t have any of those, I used what was in my pantry: sesame oil, fish sauce, and soy sauce. For my binder, I used minced shrimps, and for extra crunch, I added minced water chestnuts. You will notice in the video, I used broth in the recipe. I figured I usually add broth when I make meatballs in the food processor, and it worked just as well for this recipe. There are a lot of ways to serve this: serve in a salad with olive oil and soy sauce dressing, or serve with hot steaming white rice and sweet chili sauce on the side. Or you can do my personal favorite – in a sandwich with asian slaw and sriracha aioli.


1 c cooked crab meat

1/2 c minced shrimps

1/4 c water chestnuts, chopped

1/2 yellow bell pepper, chopped

1/2 yellow onion, chopped

1/2 c panko breadcrumbs

2 eggs

1 tbsp soy sauce

1 tbsp fish sauce

2 tbsp sesame oil

2 tsp coconut sugar

1/4 c shrimp broth

1 tsp onion powder

1 tsp garlic powder

1 inch thumb ginger, grated

olive oil for cooking


Mix ingredients in a bowl except olive oil.

Heat the pan with olive oil over medium heat.

Scoop the crab cake mixture into the pan, creating a patty shape.

Pan fry until golden brown.