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June 1, 2020 8:34 am
Staying at home is an opportunity to eat smarter and consume more vegetables. Start a habit of including vegetables in every meal to get all the essential vitamins and minerals for our body. So try on cooking and serving our local gulay recipes for today!
Stir-fry Kangkong with Tofu
No. of Servings: 4-5 servings
Size per serving: 1 1/2 cup (150 grams)
Meal Serving Idea: 1 cup Rice, 1 cup Stir-fry Kangkong with Tofu, 1 piece Banana
INGREDIENTS
1/2 cup (125 mL) Cooking oil
6 pieces (360 grams) Tokwa (hard tofu), cubed
1 tablespoon (12 grams) Garlic, minced
3 bunches (600 grams) Kangkong, leaves and young stalks separated
2 tablespoons (30 mL) Water
1 tablespoon (15 mL) Soy sauce
1 pack (30 grams) SARSAYA® Oyster Sauce
PREPARATION
1. FRY. In a pan, heat oil and fry the tokwa until golden brown. Set aside.
2. SAUTÉ. Remove excess oil. Sauté garlic and kangkong young stalks. Cook for 1-2 minutes. Add Kangkong leaves. Add water and fried tokwa.
3. SEASON with so sauce and SARSAYA®. Serve while hot.
Fried Bangus and Saluyot Salad (Jute Salad)
No. of Servings: 4-5 servings
Size per Serving: 1 piece (70 grams) Fried Bangus and 1 cup Saluyot Salad (90 grams)
Meal Serving Idea: 1 cup Rice, 1 slice Fried Bangus, 1 cup Saluyot Salad, 1 slice Red Apple
INGREDIENTS
Fried Bangus
1/2 cup (125 ml) Cooking oil
1 pack (6 grams) AJI-SHIO® Garlic Seasoning Mix
6 pieces (350 grams) Bangus, sliced
Saluyot Salad (Jute Salad)
2 cups (40 grams) Saluyot leaves (Jute Leaves), blanched
1 cup (60 grams) Onion, rings
2 cups (100 grams) Tomato, rings
1/2 cup (125 ml) Vinegar
2 teaspoons (12 grams) Sugar, brown
1 teaspoon (5 grams) AJI-SHIO® Pepper Seasoning Mix
PREPARATION
1. SEASON the bangus wiith AJI-SHIO® Garlic.
2. FRY. In a pan, heat oil and fry the seasoned bangus until golden brown. Set aside.
3. BLANCH. Pour water in a pan and let it boil. Dip the jute leaves in boiling water for 10-30 seconds. Immediately drain the excess water and place on a plate.
4. ASSEMBLE and SEASON. In a plate, mix jute leaves, tomatoes and onions. Season with AJI-SHIO® Pepper.
5. ASSEMBLE. Serve Jute leaves with Fried Bangus while hot.
Sautéed Upo
No. of Servings: 4-5 servings
Size per Serving: 1 1/4 cup (135 grams)
Meal Serving Idea: 1 cup Rice, 1 1/4 cup Stir-fry Sautéed Upo, 1 piece Ripe Mango
INGREDIENTS
1 tablespoon (15 ml) Cooking oil
1/4 cup (35 grams) Onions, minced
1 teaspoon (12 grams) Garlic, minced
1/2 cup (65 grams) Tomato, cubed
1 cup (200 grams) Pork, lean meat, ground
6 cups (500 grams) Bottle gourd, sliced and quartered
1/4 cup (50 ml) Water
2 teaspoons (10 ml) Fish sauce
To taste Black pepper, ground
1 pack (7 grams) AJI-GINISA® Flavor Seasoning Mix
PREPARATION
1. SAUTÉ. In a pan, heat oil and sauté onion, garlic and tomato. Add pork and continue cooking until pork turns light brown.
2. BOIL. Add the bottle gourd and water. Cover the pan and let it boil until bottle gourd is cooked.
3. SEASON with fish sauce, ground black pepper, and AJI-GINISA®. Serve while hot.
