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.


Lemon Chicken Sinigang

Lemon Chicken Sinigang

I love eating vegetables! There has to be a vegetable side dish pretty much every time I eat. I also like very hot soup. When I combine the two,

While on a family trip to Disney World Park, and eating nothing but the fried food and hotdogs that were available,  I was craving some Sinigang – another Filipino staple! We passed by the grocery to get ingredients. You can make Sinigang with several kinds of meat, but the most readily available at the time was chicken. Unfortunately, the tamarind or sinigang mix was not as easy to find in the grocery chain in Orlando. So I improvised by using lemon rind and pulp!  Our hotel had a kitchen stocked with cooking essentials, so for dinner, the family had my improvised sinigang. It turned out even better than using tamarind or a ready mix! I loved the subtle sourness with a hint of bitterness that came with using lemon. The taste was so refreshing!

serves 8-10

2 lbs. bone-in chicken thigh and legs
2 tbsp extra virgin olive oil
1 medium onion, chopped finely
3 garlic cloves, chopped finely
2 tomatoes, cubed
3 lemon, wedged and seeded,
zest of 3 lemons
2 tbsp light soy sauce
4 c chicken bone broth
2 tbsp fish sauce
salt and pepper
4 whole jalapeno
2 bunches of romaine lettuce, chopped
2 c of kale, chopped
1 lb okra

Place a pot over high heat. Heat olive oil, sauté onions and
tomatoes for about 3 minutes, or until fragrant. Add garlic and
continue sautéing for 3 minutes. Add chicken and soy sauce, and stir until the chicken is slightly browned (5-8 mins). Add chicken broth, until the chicken is completely submerged. Bring to a boil, and then lower the heat to medium. Add the lemon rind and lemon wedges. Simmer for ~30 mins. Add fish sauce and vegetables. Add salt and pepper to taste. Add fish sauce as desired. Serve hot.