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.


Beef Nilaga

Beef Nilaga
One of my comfort foods is this one pot meal – Nilaga. It is a traditional Filipino dish, with steamy flavorful broth, served with fish sauce with lemon and birds eye chilis. My family loves it! People in the Midwest find it interesting that we Filipinos eat rice with soup, but I say it is delicious. This is a great way to introduce people to Filipino cuisine.

2 lbs. of beef chuck or shank
1 lb of beef bones
1 tbsp peppercorn (or more)
1 pc of star anise
2 medium onions, chopped
5 stalks of scallions
3 stalks of celery
4 c low sodium beef broth
2 c water
2 tbsp fish sauce
1 tbsp coconut sugar
2 corn on the cob,
cut into pieces lengthwise or horizontally
3 potatoes, quartered
cabbage cut into wedges

Clean meat and bones and place them into a big pot.
Fill the pot with water until meat is completely covered.
Let it boil until the scum floats/surfaces (about 5-8 minutes).
Strain the meat using a colander and rinse meat under cool water.
Place the meat into a clean pot and add the first 9 ingredients.
Let it come to a boil then reduce heat to low and
let it simmer for 3-4 hours. Once the meat is tender,
season the soup with fish sauce and coconut sugar.
Add salt to taste. Add potatoes and corn and
let it cook for about 10 minutes. Finally add the cabbage.
Simmer until all vegetables
are cooked to your liking.(I like my cabbage to have a bite)
Discard the star anise and celery (optional).
Serve hot and top it with more chopped scallions.