Guinataang Sitaw at KalabasaPROCEDUREPreheat the multicooker by selecting Sauté on high heat.When the inside pot is heated (about 1 minute), add the vegetable oil. Sauté the garlic, onions and ginger for 1 to 2 minutes. Add the patis.Click Cancel to turn off the Sauté button.Add the sitaw and kalabasa. Pour the vegetable broth into the pot. Season with salt and black pepper.Secure the lid. Check that the cooking pressure is on High and the release valve is set to Sealing.Select High Pressure* and cook for 8 minutes.When cooking is complete, use a quick release and carefully open the lid.Pour the coconut milk into the pot and stir the ingredients together. Close the lid. Click Keep Warm for 8 minutes for the flavors to blend.Serve warm with steamed rice. *Note: After the initial Sauté, it takes about 17 to 20 minutes for the Instant Pot® to preheat before the High-Pressure cooking time begins. For other multicookers, please consult the product manual.SERVINGS: 4PREP TIME: 15 minutesPRESSURE: 8 minutesPRESSURE LEVEL: High. ReleaseCATEGORY: QuickINGREDIENTS2 Tablespoons vegetable oil2 garlic cloves, peeled and minced1 large white or yellow onion, sliced1-inch knob fresh ginger, peeled and sliced2 Tablespoons patis (fish sauce)2 cups sliced sitaw (long green beans), cut into 2-inch pieces3 cups cubed kalabasa (kabocha squash), cut into 2-inch cubes2 cups organic vegetable broth1 teaspoon salt1 teaspoon ground black pepper 1 (15-ounce) can coconut milkGuinataang Sitawat Kalabasa43Bf MechadoPROCEDUREPlace the whole beef roast in a large mixing bowl and pierce all over with a fork. Marinate with the calamansi or lemon juice and soy sauce for 30 minutes. Preheat the multicooker by selecting Sauté on high heat. When the inside pot is heated (about 1 minute), add the vegetable oil. Brown the roast on all sides for 2 to 3 minutes.Add the garlic, onions, bell peppers, tomatoes and potatoes. Sauté for 2 to 3 minutes. Click Cancel to turn off the Sauté button.Add the tomato paste and pour in the broth. Season with salt and ground black pepper.Secure the lid. Check that the cooking pressure is on High and the release valve is set to Sealing.Select High Pressure* and cook for 45 minutes.When cooking is complete, use a quick release and carefully open the lid.After the meat has rested for about 10 minutes, remove it from the pot and slice into serving pieces. Arrange on a platter. Pour the broth over the beef and garnish with chopped parsley.*Note: After the initial Sauté, it takes about 17 to 20 minutes for the Instant Pot® to preheat before the High-Pressure cooking time begins. For other multicookers, please consult the product manual.SERVINGS: 4 to 6PREP TIME: 30 minutesPRESSURE: 45 minutesPRESSURE LEVEL: High. Pressure.CATEGORY: Moderately EasyINGREDIENTS4 pounds whole beef chuck roast1 Tablespoon calamansi or lemon juice¼ cup soy sauce2 Tablespoons vegetable oil2 garlic cloves, peeled and minced1 large white or yellow onion, sliced1 red or green bell pepper, seeded and sliced ¼ pound tomatoes (about 4), quartered2 medium potatoes, peeled and quartered1 medium carrot, peeled and sliced1 (6-ounce) can tomato paste6 to 8 cups organic beef broth1 teaspoon salt1 teaspoon ground black pepper 2 Tablespoons chopped fresh parsleyBf Mechado63SERVINGS: 4 to 6PREP TIME: 10 minutesPRESSURE: Manual Steam 20 minutesCATEGORY: EasyINGREDIENTS1 cup granulated sugar8 egg yolks1 (12-ounce) can evaporated milk1 (14-ounce) can condensed milk1 teaspoon vanilla extractEQUIPMENTSteamer rack with handles (comes with some multicooker models)7-inch round metal cake pan or 2 llaneras (oval pans about 5 inches long)Leche FlanPROCEDURETO MAKE THE CARAMEL: Pour the sugar into a small, heavy stockpot set over medium heat on the stove. It will take about 5 minutes for the sugar to start bubbling, starting at the edges and moving to the center. Tilt the pan around to keep the syrup level. Once the white sugar turns an amber color and is boiling, quickly pour the caramel into the round cake pan or divide equally between the 2 llaneras. Set aside.In a large mixing bowl, gently whisk the egg yolks. Add the evaporated milk and mix well. Pour in the condensed milk and vanilla extract. Blend the ingredients.Pour the custard mixture through a sieve placed over the caramel-lined cake pan. If using llaneras, fill each container ¾ full. Cover the flan pan or llaneras with aluminum foil and seal tightly.Place the steamer rack with handles inside the pot. Fill the inside pot with 2 cups of water, reaching up to the edge of the rack. FOR EACH LLANERA: Cook one llanera at a time.FOR A ROUND CAKE PAN: Be sure to use a 7-inch diameter metal pan that fits inside the multicooker. Wrap the bottom of the pan with foil if using a springform pan.Secure the lid. Check that the cooking pressure is on Manual and the release valve is set to Sealing.Select Manual and Steam for 20 minutes for each llanera. For a round cake pan, Steam for 25 minutes.99(continued on next page)PROCEDUREWhen cooking is complete, use a quick release. Carefully remove the flan by using silicone mitts to hold the handles of the steamer rack. Place the flan on the counter to cool. Refrigerate for at least 6 hours or overnight before serving the flan.*Note: When turning on Steam, it takes about 17 to 20 minutes for the Instant Pot® to preheat before the cooking time begins. For other multicookers, please consult the product manual.SERVINGS: 2 to 4PREP TIME: 10 minutesPRESSURE: 8 minutesPRESSURE LEVEL: High. ReleaseCATEGORY: EasyLeche Flan(continued from previous page)101We hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. 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