My Mama's Kitchen and Garden

I love Tatoy's Lechon Manok at Tatoy's Manokan and Seafood at Villa, Iloilo. They really make great Lechon and seafoods. Instant Pot and Air fryer Lechon Manok or Filipino Style Roasted Whole Chicken Author: Neliza Ly Ingredients: 6 lbs. whole chicken Stuffing: 3 stalks lemon grass 3 pcs Bay leaf Poaching:  8 pcs. Garlic cloves 1 onion peeled 1 tbsp. whole peppercorn 1 tbsp. coarse sea salt 2 bay leaf 1 star anise 8 cups (2L) cold water Rub: Butter Garlic powder pepper Instructions: Stuff Whole Chicken with lemongrass and bay leaf. Add Poaching ingredients into the pot. Place whole chicken into the pot with chicken breast side up. Set Instant Pot on Manual Mode, High Pressure for 1 minute, 26 minutes NPR. When chicken is done, carefully remove the chicken from the Instant Pot using a tong. Make sure the temperature reaches at least 165 F. Be careful the chicken is very hot. Pat Dry the whole chicken: Drain the hot chicken stock insid

My youngest son love the Airfryer version and my oldest son love the steamed version. I always make the 2 version everytime I make chicken bun. For the filling, I use the chicken bbq recipe from mama.My kids love their Grandma's chicken bbq. I use this bun recipe to make steam buns, donuts, butter roll and pandesal. For the  Filipino enseymada, I made slight changes on sugar and yeast. I've been using this recipe since 2012 and it always come out great. Airfryer Filipino Bake Siopao or Pandepao Author: Neliza Ly Bun Ingredients: ½ cup milk 1 XL egg ¼ cup unsalted butter ½ tsp. salt 3 tbsp. sugar 2 1/3 cup All Purpose Flour 1 tsp. yeast Filling: Cooked Chicken bbq Instructions: Place all bun ingredients in a bread maker pan. Select dough setting. When cycle is done, remove dough from pan. Deflate and divide the dough into 14 equal sizes. Shape each piece into a ball. Cover the dough with plastic wrap and allow to rest for 15 minutes. Flatten the dough

Instant Pot Pandan Leche Flan Author: Neliza Ly Instant Pot :https://amzn.to/2NvKrNK Ingredients Flan: 12 oz. whole milk 1/2 cup (100 grams) granulated sugar 3 XL eggs 1/4 tsp. pandan extract Caramel: 3/4 cup (152 grams) sugar 4 tbsp. water 2 tbsp. water Instructions: Place 3/4 cup sugar and 4 tbsp. water into a pot. Cook on medium to high heat until golden brown (It took me 10 minutes to achieve the color I like). Once it is golden brown, add 2 tbsp. of water and stir the pot until the bubbling stop. Pour caramelized sugar into the mold and set it aside. Mix milk, sugar and pandan extract and microwave for 1 minute to dissolve the sugar. Whisk eggs and add to milk mixture. Whisk until well combined. Strain the egg mixture twice.  Pour mixture into your mold and cover with foil. Add 1 Cup of water into the Instant Pot.  Place the trivet and flan mold.  Set the Instant Pot on Manual mode, High Pressure for 15 minutes, 10 minutes NPR. (If your cont

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

Shrimp on Sugar cane is one of my favorite Vietnamese food. Mama always makes this for us. The taste of my Chao Tom is similar to Mama’s Cha ca. I’m only using shrimp. You can add pork paste if you like. Sugar cane taste yummy and sweet. One of my favorite since I was a kid. My grandma (lola lusing) has a lot of sugarcane plants in her backyard. Instant Pot Shrimp on Sugar Cane (Chao Tom) Author: Neliza Ly Ingredients: 12 pcs. Sugar cane (8 pcs. is okay if you like to make big sizes like mine) 500 grams shrimp, clean and dry 4 cloves garlic 2 tsp. fish sauce ½ tsp. salt ½ tbsp. cornstarch 1 tbsp. sugar  ½ tsp. baking powder 1 egg 1 sprig spring onion 1 tbsp. vegetable oil Instructions: Combine all ingredients. Puree in a processor for 30 seconds. Transfer the mixture into a bowl. Throw into a bowl several times if you want to increase the stickiness. Wear Gloves and grease them with vegetable oil. Wrap the shrimp paste around the sugar cane. Shape them sm

This is my Ilonggo version of Bihon. Every part of the Philippines have their own version. In my province, we always use achiote or annatto in our food to add color like for example in cooking sotanghon guisado, pata cansi, adobo etc... I don't know anything about Tagalog pancit bihon version.   Instant Pot Ilonggo Pancit Bihon Guisado Author: Neliza Ly Ingredients: 2 tbsp. vegetable oil 1 Shallot 3 cloves garlic 2 ½ cups (230grams) carrots 2 cups (150 grams) shredded cabbage ½ cup (145 grams) chayote 4 cups chicken broth 3 tbsp. maggi seasoning 1 tbsp. oyster sauce 370 grams shredded cook pork 2 cups (250 grams) sweet peas Annatto oil (2 tbsp. vegetable oil + 2 tbsp. annatto seeds – microwave for 30 seconds, discard the seeds) 1 bag (16 oz) Excellent brand Rice sticks   Instructions: Soak Rice sticks noodle using tap water for 5 minutes, cut into half then drain and set aside. Blanch vegetables for 2 minutes. You can also cook for zero minute, QR.

Bitter Melon is reach in iron and full of nutrients. This is my husband favorite. My Nanay wants all of us to eat bitter melon because it is healthy and a lot of benefits to our body. Instant Pot Sautéed Bitter melon or ginisa nga margoso Author: Neliza Ly Ingredients: 3 (670 grams) Ampalaya or Bitter melon 2 plum tomatoes cut into small pieces ½ shallot, chopped 2 eggs 2 tbsp. vegetable oil Salt Instructions: Wash bitter melon, cut into half, remove the seeds and slice thinly. Soak with warm water and salt for 15 minutes to remove the bitterness. Rinse, squeeze and drain excess water. Set the Instant Pot in a sauté mode. Heat vegetable oil. Sauté shallot and tomatoes for 2 minutes. Add bitter melon and sauté for 6 minutes, season with ½ tsp salt. In a small bowl, beat the eggs, season with salt and pepper and add into the pot. Cook for 2 minutes. Serve with steamed rice.

This recipe is very easy to prepare. Air fryer Palmier Cookies or Elephant Ears cookies Author: Neliza Ly Ingredients: 1 sheet Puff Pastry ¼ cup brown sugar 1 tsp. cinnamon Instructions: Unroll the pastry and flatten it using a rolling pin. Mix brown sugar and cinnamon and sprinkle all over the pastry. Then use a rolling pin inorder for the sugar to stick into the pastry. Take one side and roll the pastry toward the middle. Do the same thing on the other side. Wrap the pastry in a plastic sheet and freeze for 15 minutes to firm up the pastry. Cut into approximately 3/8 inch. Line the Airfryer with perforated parchment paper. Place the cookies inside the Airfryer. Secure with trivet to prevent flying around. Air fry at 370F for 10 minutes total. Flip after 7 minutes is done. Note: For Breville Smart Oven Air , you don't need to flip. Just air fry at 370F for 10 minutes.

Pandan chicken is one of my favorite. I love combination of Pandan leaves and lemon grass. It taste very yummy. I love any dish with lemon grass and pandan leaves. Instant Pot and Air Fryer Pandan (screw pine leaves) Chicken Author: Neliza Ly Ingredients: 10 pcs chicken thighs boneless/skinless – cut into halves ¼ cup brown sugar 4 cloves garlic 1inch (30 grams) ginger 1 stalk (60 grams) lemon grass ¼ cup maggi seasoning ½ tbsp. cornstarch 2 tbsp. vegetable oil 20 pcs.Pandan leaves (screw pine leaves) - frozen section ($1.29/ 7 oz. pack) Instructions: Combine all of the marinade ingredients. Puree in a processor or blender. Transfer chicken into a large ziploc bag. Pour the marinade over the chicken and toss to evenly coat the chicken. Marinate for at least 4 hours or overnight in the refrigerator. Wrap marinated chicken with pandan leaves(screw pine leaves). Place 1 Cup of water into the Instant Pot and place the steamer basket and chicken. Set the Ins

Ube Halaya is a Filipino dessert that is very easy to prepare. Most Filipino know about this. This dessert can be use a spread, toppings for halo halo or ice cream, use to make ube cake etc... The color of my ube halaya is not bright purple because I did not use a food coloring or ube extract. I only use the fresh ube - Hawaii Ube (Hawaii Purple Yum) whch is lighter color compare with Philippine Ube. Instant Pot Ube Halaya or Purple Yam Jam Author: Neliza Ly Ingredients: 500 grams fresh ube or purple yam - grated 1can coconut milk (400 ml) 1can condensed milk (14 oz.) 1/4cup unsalted butter 1 tsp vanilla extract 1can coconut milk for latik (coconut milk crumbs) Instructions: Wash Ube, peeled and grate. I use a processor to grate the ube. Set the Instant Pot in a sauté mode. Melt unsalted butter. Add coconut milk, condense milk, vanilla and ube. Stir frequently for 10 minutes to prevent burning at the bottom of the pan. Turn off the Instant pot. Transfer the mixtu

This is my kids favorite salmon. Air fryer Parmesan Tamarind Salmon Author: Neliza Ly Ingredients: 500 grams. fresh salmon fillet 2 tbsp. mayonnaise 1 tsp. Grated parmesan cheese 1 tsp. Tamarind mix 1 tsp. garlic powder Sea salt Instructions: Rinse Salmon Fillet and pat dry. Season Salmon fillet with some sea salt. In a small bowl, combine mayonnaise, grated cheese, tamarind mix and garlic powder. Mix well and set aside. Line Airfryer with foil and perforated parchment paper . Place salmon on a perforated parchment paper . Brush the mayo mixture evenly over fillet using a silicone brush . Air fry salmon Fillet at 400F for 15 minutes. Enjoy.