filipino | veryDelicious

Ingredients

1 Large Yellow Onion

As much garlic as you can muster to dice + more for topping

1.5 Tbsp of Annato Powder

1/2 cup of Neutral oil (grapeseed or canola)

White Pepper to taste

Fish Sauce to taste

2 cups of short grain rice (rinsed)

7 cups of water or pork/shrimp broth

1 Pork Bouillon cube + 1 shrimp cube if you have it

1/8-1/4 cup of Tinapa Flakes or smoked anchovies

Chicharron and calamansi for topping

Instructions

Add the oil and garlic to the instant pot and sautee until the garlic is lightly golden brown

Add the Annato powder and let cook for a minute

Add onions and cook until translucent

Add the Tinapa Flakes until well distributed

Add some fish sauce and white pepper

Add the rice and coat in the oil and let cook for a few minutes

Add the water/broth and turn on instant pot for setting: Porridge

Top with crispy, brown garlic, chicharron and calamansi

Tongue

Put all the ingredients in the instant pot with enough water to cover the tongue just enough.
Manual -> High for 90 to 120 minutes; unplug and let it natural release
Let cool enough to handle and remove skin
Slice and save the broth

2-3 lbs of cooked, sliced lengua
Flour
2x 14oz diced Tomatoes or crushed
2 Knorr Beef Cubes
1-1 1/2 cup of white wine (or substitute with Apple Cider Vinegar but reduce to half)
1 large onion diced
Garlic, diced
2-4 Tbsp of Brown Sugar (save for last)
4 Tbsp of Soy Sauce
2 Tbsp of Vinegar (optional, save for last)
5 Bay Leaves
1 cup of canned, sliced button mushrooms (drained)
2 cups of whole, pitted green olives (drained)
1/2 cup of sliced black olives (drained)
3 cups of the lengua broth
Oil
Salt & Pepper to taste

Coat the lengua in flour and brown; set aside
Sweat the onions and garlic
Add the tomatoes, white wine, beef cubes, soy sauce, bay leaves, broth and let it come to simmer
Add the lengua and let it simmer until desired consistency is achieved (half reduction)
Add sugar, vinegar (omit if using Apple Cider Vinegar), salt and pepper to taste
Add mushrooms, olives and let simmer for a few minutes, then serve