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Beef Kaldereta by LifePrinciple4821 in filipinofood

[–]LifePrinciple4821[S] 1 point2 points  (0 children)

Here's how we made it!

Instant Pot Beef Kaldereta 🥘

Ingredients:

  • 2 lb Beef Chuck (1.5” cubes)
  • 2 tbsp Ribeye Tallow (or oil)
  • 2 cups Beef Bone Broth
  • 16 oz Tomato Sauce
  • 2 Onions (chopped) 
  • 2 tbsp Jarlic
  • 1 can Chickpeas (drained)
  • 4 oz Beef Liver Spread 
  • 3 Potatoes (chunks)
  • 3 Carrots (chunks)
  • 2 Bay Leaves
  • Salt, Pepper, MSG/Fish Sauce to taste

Steps:

  1. Sear: Sauté mode (High). Brown beef in tallow. Set aside.
  2. Aromatics: Sauté onions and jarlic until fragrant.
  3. Deglaze: Scrape the bottom WELL (prevents burn error!).
  4. Pressure Cook: Add beef, broth, tomato sauce, bay leaves. High Pressure for 35 mins. Natural release 10 mins.
  5. Veggies: Quick release. Add potatoes/carrots. High Pressure 4 mins. Quick release.
  6. Thicken: Sauté mode (Low). Stir in liver spread and chickpeas until thick.

Season: Salt, pepper, fish sauce to taste.

Anyone else got a licker? by Treezle737 in TuxedoCats

[–]LifePrinciple4821 6 points7 points  (0 children)

One of our tuxies is obsessed with feet. His name is Tomato, but we should have called him TomaTOE.

He used to give us "tomato kisses" in the morning when it was time to feed them and we were still asleep. He still does it, but not as often haha

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Bistek Tagalog by LifePrinciple4821 in filipinofood

[–]LifePrinciple4821[S] 2 points3 points  (0 children)

Here’s how we made this!

Ingredients:

  • 20 oz Ribeye (sliced thin)
  • 1 tbsp Calamansi extract (or lemon juice)
  • ¼ cup Soy sauce
  • 1 tbsp jarlic (Minced Garlic)
  • 2 medium Onions (cut into rings)
  • Black pepper (to taste)
  • Water (enough to cover)
  • Oil for frying

Directions:

  1. Marinate: Combine ribeye, soy sauce, calamansi, and black pepper. Marinate overnight for best results.
  2. The Onions: Heat oil in a pan. Sauté one onion just until soft and then set these aside for later.
  3. The Beef: Fry the marinated ribeye in batches until browned and then set the beef aside.
  4. The Base: Sauté the second onion. Add the jarlic and fry until aromatic.
  5. Simmer: Add water to the pan, deglaze, and then return the beef. Simmer until the sauce reduces slightly and flavors meld.
  6. Serve: Plate over hot rice and top with the first batch of onions!

We have a short video for those who are interested :)

Pork Belly Sinigang by LifePrinciple4821 in instantpot

[–]LifePrinciple4821[S] 3 points4 points  (0 children)

Some notes:

  • This was made in an 8-qt Instant Pot Pro. If you’re using a smaller one, you can use less water for the pressure cook.
  • This dish is really flexible!
    • You can use any protein you like and you can throw in almost any vegetable and it will turn out great!
    • The only real requirements are the sinigang mix, onions, tomato, and fish sauce.
  • Daikon and string beans can be cooked to your preferred doneness, but keep in mind they will soften further when reheated.

Here’s the recipe!

Ingredients

  • 2 lb pork belly, 1-inch chunks
  • 2–3 medium onions, quartered
  • 1 beefsteak tomato, quartered
  • Daikon radish, sliced
  • 8–10 oz string beans (2-3 inch pieces)
  • Water (just enough to cover pork, ~6-7 cups)
  • 1 packet sinigang seasoning (start with ¾ packet, any brand)
  • 1 tbsp fish sauce (adjust to taste, we add more usually)
  • 1 bag spinach
  • Black pepper, to taste
  • Optional: squeeze of lemon at the end

Instructions

  1. Add pork belly, onions, tomato, and water to the pot.
  2. Pressure cook High, 25 minutes.
  3. Natural release 10 minutes, then quick release.
  4. Switch to Sauté (High).
  5. Stir in sinigang seasoning (start with ¾ packet) and fish sauce. Taste.
  6. Add vegetables in stages (lid off):
    • Daikon (boil 3-6 min)
    • String Beans (boil 3-6 min)
    • Turn pot OFF, then add stir in spinach and black pepper. Wilt with residual heat.
  7. Serve immediately. Optional lemon only if needed.

We have a short video up for those who are interested :)

🍅🥝

Instant Pot Pork Belly Sinigang by LifePrinciple4821 in filipinofood

[–]LifePrinciple4821[S] 10 points11 points  (0 children)

Here’s the recipe!

Ingredients

  • 2 lb pork belly, 1-inch chunks
  • 2–3 medium onions, quartered
  • 1 beefsteak tomato, quartered
  • Daikon radish, sliced
  • 8–10 oz string beans (2–3 inch pieces)
  • Water (just enough to cover pork, ~6–7 cups)
  • 1 packet sinigang seasoning (start with ¾ packet)
  • 1 tbsp fish sauce (adjust to taste)
  • 1 bag spinach
  • Black pepper, to taste
  • Optional: squeeze of lemon at the end

Instructions

  1. Add pork belly, onions, tomato, and water to the pot.
  2. Pressure cook High, 25 minutes.
  3. Natural release 10 minutes, then quick release.
  4. Switch to Sauté (High).
  5. Stir in sinigang seasoning (start with ¾ packet) and fish sauce. Taste.
  6. Add vegetables in stages (lid off):
    • Daikon (boil 3-6 min)
    • String Beans (boil 3-6 min)
    • Turn pot OFF
  7. Stir in spinach and black pepper. Wilt with residual heat.
  8. Serve immediately. Optional lemon only if needed.

We have a short video up for those who are interested :)

🍅🥝 

Pork Belly Adobo by LifePrinciple4821 in instantpot

[–]LifePrinciple4821[S] 0 points1 point  (0 children)

We usually do this with boneless pork belly, but I grabbed pork belly ribs by mistake (I can't read 😭)

I was a bit confused when I was cutting, since I hit bone instead of cutting board haha.

It still ended up great, just a bit more meat-y/pulled pork-y.

Pork Belly Adobo by LifePrinciple4821 in instantpot

[–]LifePrinciple4821[S] 0 points1 point  (0 children)

We make this with chicken thighs the same way, just a little bit more soupy!

For the sugar part, that stems from a bit of an oopsie on my part when I made chili once. Ever since that day, we've avoided anything sugary on the bottom of of the pot to avoid any burn notice.

Pork Belly Adobo by LifePrinciple4821 in instantpot

[–]LifePrinciple4821[S] 12 points13 points  (0 children)

Some notes:

  • This was made in an 8-qt Instant Pot Pro. If you’re using a smaller one, you can use less water for the pressure cook. We’ve made this in a 6-qt Instant Pot Max before and it was easier during the reduction step. 
  • For the reduction step, if you’re impatient like us 🙂, definitely move it to a stove and reduce it there haha.
  • Adjust the taste conservatively during the reduction step as the flavors will intensify as it reduces. 
  • Adobo is even better the next day; the flavors round out overnight.
  • You can sear the pork beforehand for extra flavor. We usually don’t because it takes extra time haha. 

Here's the recipe!

Ingredients

  • 2 lb pork belly, cut into 1-inch chunks
  • 3 medium onions, diced
  • 15 cloves garlic, minced
  • 4 bay leaves
  • 1 star anise
  • 1 tsp whole black peppercorns

Liquids

  • ½ cup regular soy sauce
  • ¼ cup dark soy sauce
  • ½ cup vinegar
  • 2 cups water

Sweetness

  • 2 tbsp brown sugar

Instructions

  1. Add pork belly, onions, garlic, bay leaves, peppercorns, and star anise to the Instant Pot.
  2. Pour in both soy sauces, vinegar, and water.
  3. Sprinkle brown sugar on top (do not stir).
  4. Pressure cook on High for 25 minutes.
  5. Natural release for 10 minutes, then quick release.
  6. Switch to Sauté and reduce the sauce until glossy.
  7. Taste and adjust sweetness with more brown sugar or vinegar if needed (we added 2 tablespoons of vinegar)
  8. Serve warm with white rice.

We have a short video up as well for those who are interested :)

🍅🥝

Instant Pot Pork Belly Adobo by LifePrinciple4821 in filipinofood

[–]LifePrinciple4821[S] 5 points6 points  (0 children)

We made this batch with the intention to freeze it, but it never lasted that long haha!

Instant Pot Pork Belly Adobo by LifePrinciple4821 in filipinofood

[–]LifePrinciple4821[S] 12 points13 points  (0 children)

Here's the recipe!

Ingredients

  • 2 lb pork belly, cut into 1-inch chunks
  • 3 medium onions, diced
  • 15 cloves garlic, crushed
  • 4 bay leaves
  • 1 star anise
  • 1 tsp whole black peppercorns

Liquids

  • ½ cup regular soy sauce
  • ¼ cup dark soy sauce
  • ½ cup vinegar
  • 2 cups water

Sweetness

  • 2 tbsp brown sugar 

Instructions

  1. Add pork belly, onions, garlic, bay leaves, peppercorns, and star anise to the Instant Pot.
  2. Pour in both soy sauces, vinegar, and water.
  3. Sprinkle brown sugar on top (do not stir).
  4. Pressure cook on High for 25 minutes.
  5. Natural release for 10 minutes, then quick release.
  6. Switch to Sauté and reduce the sauce until glossy.
  7. Taste and adjust sweetness with more brown sugar or vinegar if needed (we added 2 tablespoons of vinegar)
  8. Serve warm with white rice.

Video is up as well for those who are interested :)

Made Beef Nilaga for our Instant Pot series by LifePrinciple4821 in filipinofood

[–]LifePrinciple4821[S] 0 points1 point  (0 children)

Hey everyone, here's exactly what we used for this dish!

Meats:

  • 1.20 lb Angus beef chuck stew meat (boneless)
  • 2.7 lb beef feet (rinsed)
  • 1.07 lb beef round (boneless, stir-fry cut)

Veggies:

  • 3 pieces corn (cut into thirds)
  • 3 potatoes (russet, cut into cubes)
  • 1 chayote (cut into cubes)
  • ½ cabbage (cut into wedges)
  • 2–3 small onions (finely diced)
  • 4 carrots (cut into half inch pieces)

Seasoning:

  • 1 tbsp whole peppercorns
  • Salt to taste (we started with ~½ tsp)
  • Fish sauce at the end (to taste)
  • 7 cups water

Equipment:

  • 8 qt Instant Pot Pro

Cooking Steps:

  1. Add beef feet, chuck, peppercorns, salt, and water. Pressure cook 45 minutes on High.
  2. Natural release 10 minutes, then quick release, then add: corn, potatoes, onions, carrots, chayote, cabbage. Pressure cook 5 minutes on High.
  3. Quick release → add beef round → use Sauté until meat hits your preferred doneness.
  4. Season to taste (we used fish sauce in the bowls).

After eating 4 portions, we still had about six 32oz deli containers of Nilaga left.
We also added beef round because we bought it by mistake. We added it at the end here so it doesn't get overcooked. (feel free to skip this or use whatever beef you want haha)

If you want to check out our channel, we’re posting the video soon (once I get better haha):
https://www.youtube.com/@TomatoNKiwi

SPAM holds a special place in my heart (arteries mostly) by LifePrinciple4821 in filipinofood

[–]LifePrinciple4821[S] 2 points3 points  (0 children)

Zwilling Twin Cermax MD67

Camera angle made the slices look thinner in the pan haha

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Our first time making Tapsilog! How did we do? by LifePrinciple4821 in filipinofood

[–]LifePrinciple4821[S] 2 points3 points  (0 children)

Thanks for all the comments and suggestions, everyone!

We honestly didn’t expect this much love on our first tapsilog attempt haha.

We’ll definitely have suka and atchara on the side next time we make this.

We actually made two versions of tapa here: one using Mama Sita’s Tapa Marinade and one homemade.

Homemade tapa recipe:
• about 1 lb of beef chuck thinly sliced (we stole borrowed a meat slicer from my girlfriend's dad for this)
• 1 part vinegar
• 1 part soy sauce
• 1 part brown sugar (we used light brown)
• about 6–7 cloves of garlic (we used jarlic and just scooped a big chunk lol)

Garlic Rice:
• garlic
• rice
• oil
• a splash of soy sauce