My Mama's Kitchen and Garden

One of my kids favorite soup. My kids request this soup every week. My kids love to eat our homegrown bokchoy. Instant Pot Chicken Soup or Nilagang Manok Author: Neliza Ly Equipment: Instant Pot Measuring spoon Measuring cup Weighing scale Ingredients: 2 tbsp. vegetable oil 6 pieces Chicken thighs or Chicken legs 6 cups water 2 cloves garlic, minced 1 regular onion, diced 3 thumbs ginger, sliced 1 chicken Knorr bouillon 2 tbsp. fish sauce (I use three crabs brand)  ½ tsp. black pepper 2 potatoes, peeled and cut into quarter or 1 small green papaya  bokchoy or pepper leaves Instructions: Set the Instant Pot on sauté mode. Sauté garlic, onion and ginger for 2 minutes until fragrant. Add chicken and sauté for a few minutes. Add water, chicken knorr, fish sauce, black pepper into the Instant Pot. Set the Instant Pot on Manual Mode, High Pressure for 8 minutes, 15 minutes NPR. Open the lid. Set the Instant Pot on sauté mode. Add potato. S...

Pancit Molo is very common in every household in Iloilo. It originates from Molo Iloilo, the place where I graduated from Nursing School. Each household have their own version. Sometimes we eat pancit molo noodles (yellow noodles) only without molo balls. Every time there’s a birthday, there’s always pancit molo in the table. I remember when I was a kid, During Flores de Mayo, there’s always Pancit Molo as a snacks for each little kids. Several years ago, we don’t have ready-made liquid broth. We use Knorr cubes and a lot of shrimp head as a broth. The shrimp head also adds orange color to the broth. For filling, we use either chicken or pork. Instant Pot Pancit Molo or Ilonggo Style Dumplings Author: Neliza Ly Equipment: Instant Pot Measuring cup Measuring Spoon Pancit Molo Filling Ingredients: 1 lb. ground chicken 2 cloves garlic, minced ¼ cup green onion or scallion 1 ½ tbsp. Maggi seasoning ¼ tsp. black pepper, grind 1 piece tahure or fermented tofu (optiona...

Instant Pot Miswa with Fish Balls and Patola or Chinese Vermicelli with Fish balls and Luffa Author: Neliza Ly Ingredients: 2 tbsp. vegetable oil 1 medium size onion 4 cloves garlic 8 oz. fish balls 48 oz. chicken broth ½ tsp. black pepper, grind 1 tbsp. fish sauce 1 patola or luffa – 13 oz. 4 oz. Chinese Vermicelli or Misua ¼ cup green onion or scallion Instructions: Set the Instant Pot on Sauté Mode. Sauté garlic and onion for 2 to 3 minutes. Add Fish balls and sauté for another minute. Add Chicken broth, black pepper and fish sauce. Close the lid. Set the Instant Pot on Manual Mode, High Pressure for 3 minutes, Quick Release. Switch to sauté mode. Add luffa and Vermicelli into the soup. Cook for 2 minutes. Add scallion and mix. Enjoy.

Instant Pot Creamy Chicken Macaroni Soup or Filipino Chicken Sopas Author: Neliza Ly Ingredients: 2 tbsp. vegetable oil 1 lb. ground chicken or boneless chicken breast cut into small pieces 4 cloves garlic, minced ½ onion, chopped 3 sticks celery, chopped 2 carrots, regular size chopped 1 tsp. salt ½ tsp. black pepper, ground 7 cups (56 oz.) Chicken broth 200 grams Elbow Macaroni 1 cup whole milk 2 tbsp. All Purpose Flour Instructions: Set the Instant Pot  on Sauté Mode. When it shows hot, add vegetable oil. Sauté garlic and onion. Add ground chicken or chicken breast and sauté until brown. Add celery, carrots, salt, pepper, chicken broth and Elbow macaroni and mix well. Set the Instant Pot on Manual Mode, High Pressure for 5 minutes, Quick Release. Switch to sauté mode. Mix milk and flour and add into the soup. Cook for 3 minutes. Garnish with green onions if you like. Enjoy. Notes: You can also use shredded chicken. When you do a QR, try to do it...

Instant Pot Creamy Potato Soup Author: Neliza Ly Ingredients: 2 tbsp. unsalted butter 3 cloves garlic, minced 1 shallot, diced 3 stalks celery, sliced 2 carrot, diced 4 – 5 pcs. (2.5 lbs.) Russet Potatoes, peeled and diced 4 cups chicken broth 1 can cream of chicken ¼ tsp. salt ¼ tsp. ground black pepper ¼ tsp. coriander seeds grind 2 tbsp. all-purpose flour ½ cup 2% milk 2 cups shredded mild cheddar cheese Garnish: green onion, extra cheese Instructions: In a pot, place carrots, celery, potatoes, garlic, shallot, pepper, coriander salt and unsalted butter. Pour cream of chicken and broth and mix well. Set the Instant Pot on Manual Mode, High Pressure for 5 minutes, 25 mins NPR. Switch to sauté mode. Mix milk and flour and add into the soup. Cook for 3 minutes. Add cheese and stir until melted. Serve with green onions or scallion and some cheese. Enjoy.

Instant Pot Crab and Corn Soup Author: Neliza Ly Ingredients: 48 oz. Chicken broth 1 tsp chicken flavored soup base or other brand (I use Quoc Viet brand) 1 can (14.75 oz.) Cream of Corn 1 ½ cup (272 grams) corn Kernel 1 can (16 oz.) lump crab meat 3 tbsp. potato starch + 3 tbsp. water 1 tbsp. cornstarch + 1 tbsp. water 4 XL eggs Garnish: Green onions Cilantro Salt and pepper Soy sauce Instructions: Place the chicken broth and chicken soup base into the Instant Pot. Set the Instant Pot in a sauté mode, Adjust “More” setting. Let the broth boil. Add crab meat, corn kernel and cream of corn. Cook for 5 minutes then add potato starch and cornstarch mixture into the Instant Pot and cook for 1 minute. Whisk Eggs and pour into the soup and stir. Turn off the Instant Pot. Garnish with green onion and cilantro. Serve with soy sauce, salt and pepper if needed. Enjoy. Note: If you don't have potato starch, use 2 tbsp. cornstarch instead of 1 tbsp. cornsta...

I made this soup using my left over ham. It is yummy and creamy. I also made potato soup. The ingredients are the same but more celery and carrots. Instant Pot Creamy Ham and Potato Soup Author: Neliza Ly Ingredients: 2 tbsp. vegetable oil 2 tbsp. unsalted butter 3 cloves garlic, minced 1 shallot, diced 133 grams (2 stalks) celery, sliced 168 grams (1 cup) 1 piece carrot, diced 415 grams (3 cups) left over ham, diced 5 pcs. (2.5 lbs.) Russet Potatoes, peeled and diced 4 cups chicken broth 1 can cream of potato ¼ tsp. salt ¼ tsp. peppercorn, grind ¼ tsp. coriander seeds grind 2 tbsp. all-purpose flour ½ cup 2% milk 2 cups shredded mild cheddar cheese Garnish: green onion/scallion, extra cheese Instructions: Set the Instant pot on Sauté Mode.  Add vegetable oil and unsalted butter. Once butter is melted, add garlic and shallot then Sauté for 2 to 3 minutes.  Add celery, carrots and ham and sauté for another 3 minutes. Add potatoes, cream of pot...

Instant Pot Egg Drop Soup with Miswa (Chinese Vermicelli) and Shrimp Balls Author: Neliza Ly Ingredients: 32 oz. (4 cups) Chicken broth 1 tsp chicken flavored soup base or other brand (I use Quoc Viet brand) - optional ½ tsp. garlic powder ¼ tsp. turmeric powder 50 grams Miswa (Chinese Vermicelli) noodle  1 ½ tbsp. cornstarch + 1½ tbsp. water 3 XL eggs 20 grams scallion or green onions, chopped Shrimp balls (homemade done in IP) - optional Garnish: Extra green onions for garnish Salt and pepper Soy sauce Instructions: Place the chicken broth, chicken soup base, garlic powder and turmeric powder into the Instant Pot. Set the Instant Pot in a sauté mode, Adjust “More” setting. Let the broth boil. Add Miswa (Chinese Vermicelli) and cornstarch mixture. Cook and stir for 1 minute then turn off the Instant Pot. Whisk Eggs and pour into the soup and stir. Add green onions and sliced shrimp balls and mix well. Enjoy. Serve with soy sauce, salt and pepper an...

Instant Pot Mung Bean Stew or Munggo Guisado Author: Neliza Ly Ingredients: ½ cup (102 grams) mung beans, washed and rinsed 2 cups water 2 tbsp. vegetable oil 2 cloves garlic, minced ½ shallot, sliced 1 (130 grams) plum tomato, sliced 355 grams butternut squash, chopped 150 grams peeled shrimp 200 grams spinach 2 cups chicken broth 1 tsp. salt Instructions: Add Mung beans and 2 cups water in a pot. Set the Instant Pot on Manual mode, High Pressure for 10 Minutes, 10 minutes NPR. Remove the mung beans with water from the Instant pot and set aside. Set the Instant Pot on Sauté Mode. Sauté garlic, shallot and tomato for 2 minutes. Add mung beans, squash, shrimp, salt and broth. Turn off sauté mode. Set the Instant Pot on Manual Mode, High Pressure for 0 minute, QR. Add spinach and cooked for 1 minute. Enjoy.

Arroz Caldo is a comfort food especially if you are sick or have a flu. This is my family favorite and my favorite comfort food since I was a kid. My mom always cook this for us. I learn how to cook from her. I made this Arroz Caldo in the Instant Pot several times since 2012. My kids like to eat with small meat. I usually use ground chicken instead of chicken thighs. Once in a while, I make it with chicken legs and thighs for adults. Instant Pot Filipino Arroz Caldo (Filipino Congee) Author: Neliza Ly Ingredients: ½ cup (70 grams) uncooked jasmine rice ½ cup (72 grams) uncooked glutinous rice 1 lb. ground chicken or 6 pcs. Chicken legs/thighs 8 cloves garlic, minced 1 knob ginger, sliced (at least 50 grams net) ½ shallot, sliced 8 cups chicken broth ¼ tsp. ground black pepper 1 tsp. turmeric powder 1 tbsp. maggi seasoning 2 tbsp. vegetable oil Garnish: Green onion, chopped Roasted garlic Hardboiled egg Fish sauce Instructions: Mix Jasmine Rice and Glutin...

This is my husband favorite. Instant Pot Bun Bo Hue (Not very spicy) Author: Neliza Ly Ingredients: 3-4 lbs. oxtail or 4 lbs beef shank 1 lb. pork hocks 6 stalks lemongrass - cut into 3, smashed, bruised 1 (70 grams) ginger, cut into half 1 onion, peeled 2 tbsp. fish sauce 1 tbsp. shrimp paste 2 tbsp.Quoc Viet "Hue" Style beef flavored Soup base 15 grams rock sugar 6 cups chicken broth Aromatics: 1 tbsp. annatto seeds 3 tbsp. vegetable oil 1 shallot, minced 2 cloves garlic, minced 1 stalk lemon grass, minced Others: Noodle: Either Hai Ca Vang Double Golden fish Brand or Dragon Brand Vietnamese Rice Vermicelli, follow package instructions Purple cabbage Beansprout Chili pepper cilantro Scallion Cha lua Lime Instructions:  In a pot, parboil the meat for 10 minutes then rinse with running water. Prepare the aromatics. Heat oil, add annatto seeds. Cook for a minute. Add lemon grass, shallot and garlic and sauté for a minute and set asi...

This is an Ilonggo Food. Most people eat this food for lunch together with steamed rice. I've been eating this since I was a kid. I love this food. It looks like a dessert because of coconut milk but it is not a dessert. This is only known in Iloilo. I don't think other parts of the Philippines make this food. I always use fresh bamboo shoots. I also tried frozen one. Fresh bamboo shoot taste better and a little bit expensive. I never tried bamboo shoot in a can. I also prefer fresh jute leaves than frozen one. Fresh jute leaves is cheaper. The frozen one is made in the Philippines and already slimy once you thaw it. I love a lot of okra on my food. Instant pot Tambo nga Laswa (bamboo shoot with coconut milk Stew) Author: Neliza Ly Ingredients:  1 tbsp. salt 2 cups warm water 14 oz (400 grams) fresh bamboo shoots, slice thinly (If you cannot find a fresh one, you can also use a frozen one)  (16 pcs.) 270 grams shrimp, shells on 1 tsp. shrimp paste 115 grams...

As Ilonggo, Pata Cansi is my favorite soup since I was a kid. Lola Dading makes a good Pata. I also help my nanay to make this dish. Oxtail, ox tongue and bone marrow are my favorite part. When I was still in the Philippines, I ate Pata at least twice a day. We usually boil this for at least 4 to 6 hrs in a very big pot inorder  to have a good broth and soft meat. We usually use Beef shank with Bone marrow (utok), ox tail (ikog), ox tongue, feet (siki) and skin (panit). Batuan(Garcinia Morella) and libas leaves (june plum leaves) are the 2 most important ingredients to have a good broth but they are not available in the US. I’m using sinigang mix or tamarind soup base as an alternative for making a sour soup. Green jackfruit (langka nga hilaw) and chili pepper (katumbal) are not included in my recipe because I don’t like to eat those. Instant Pot Ilonggo Pata or Ilonggo Beef stew Author: Neliza Ly Ingredients: 2tbsp. vegetable oil 10 cloves (64 grams) garlic 1 shall...