Cooking Pinoy atbp.

𝒫𝓇𝑒𝓈𝓈𝓊𝓇𝑒 𝒞𝑜𝑜𝓀𝑒𝓇 skinless 𝐿𝑜𝓃𝑔𝑔𝑜𝓃𝒾𝓈𝒶 ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ Happy Fili Friday! What’s your favorite way to eat breakfast? ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 👉🏻 In the Philippines, we like to do the longsilog which composes of Longganisa (sweet sausage), sinangag (fried rice) & itlog 🍳 ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 👉🏻 I normally don’t buy the commercially prepared Filipino breakfast meats because of the preservatives & sugar content. But here, home cooked in my @mealthy with no preservatives & I used monkfruit instead of white sugar to make it low carb. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 👉🏻 Recipe  Ingredients: 1 lb ground pork 20-30% fat 1/4 c white vinegar  1/2 c monkfruit or Lakanto (Low calorie sweetener) 8 cloves minced garlic 🧄  Foil to wrap Longgonisa  2 c water for pressure cooker  1 tsp paprika 2 tsp Himalayan sea salt 1/4 tsp ground black pepper Cooking oil for frying Mix pork and spices in  a large bowl, add vinegar, garlic, sweetener, mix well.  Place 3 tbsp of meat m...

So throughout the years, I’ve tried different recipes of adobo but this pressure cooker version has yet to be my favorite one. It didn’t require any marinating, and it was the right taste of vinegar to soy sauce ratio. The addition of the coconut milk provided that hint of creaminess 🥥 ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ Ingredients:  2 lbs chicken thighs boneless  5 cloves garlic minced 3/4 c coconut milk 1/4 c white vinegar  1/4 c soy sauce  Salt & pepper  2 T coconut cream  1 med red onion chopped  3 dried bay leaves  Add 1/2 jalapeño for hint of spicy  Directions:  Set Pressure cooker to Saute mode. Add oil. Fry chicken for 5-7 minutes on each side until lightly brown. Add garlic & onions. Season with salt & pepper.  When onions are soft, add coconut milk, soy sauce & bay leaves & jalapeño. Close lid, set to 7 minutes on high pressure. Release vent and open lid. Stir & add in coconut cream. Season to taste.