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June 1, 2020 10:01 am
Vitamin A is not only good for our eyesight but it is also important for our immune system. It helps in proper regulation of our immune system and it helps in protecting us from infection by keeping our skins and tissues healthy. From meaty dishes to simple gulay recipes, our menu offers a multitude of kitchen delights that are rich in Vitamin A. Serve some meals that are high in Vitamin A* today!
Bihon Guisado
No. of Servings: 4-5 servings
Size per Serving: 1 cup (75 grams)
Meal Serving Idea: 1 cup Bihon Guisado, 1 piece Hard Boiled Egg, 1 piece Ripe Mango
INGREDIENTS
1 pack (105 grams) Pansit bihon
1 tablespoon (15ml) Cooking oil
1/4 cup (35 grams) Onion, sliced
2 tablespoons (24 grams) Garlic, minced
1 cup (100 grams) Chayote (Sayote), sliced
2 cups (500 ml) Water
2 teaspoons (10ml) Soy sauce
1 cup (50 grams) Cabbage, sliced
1 pack (8 grams) PORKSAVOR® ALL-IN-ONE SEASONING MIX
PREPARATION
1. SOAK. In a container, soak Bihon in 2 cups of water for 10 minutes. Set aside.
2. SAUTÉ. In a pan, heat oil and sauté onion and garlic until fragrant. Add chayote and cook for 2 minutes
2. BOIL. Add water and soy sauce and bring to a boil. Add soaked bihon noodles and cabbage.
3. SEASON with PORKSAVOR® ALL-IN-ONE SEASONING MIX. Cook for 2 minutes. Serve while hot.
Almondigas
No. of Servings: 4-5 servings
Size per Serving: 3 pieces (90 grams) Meaballs and 1 cup (120 grams) with Sponge Soup
Meal Serving Idea: 1 cup Rice, 1 bowl Almondigas (with 3 meatballs), 1 slice Melon
INGREDIENTS
Meatballs
1 cup (140 grams) Lean pork, grounded
1 1/4 cup (100 grams) Carrot, grated
1 cup (177 grams) Squash, grated
1/4 cup (35 grams) Onion, minced
1 tablespoon (12 grams) Garlic, minced
1 piece Egg
2 pieces Sliced bread, shredded
1/4 teaspoon (1.25 grams) Salt
1/8 teaspoon (0.60 grams) Black pepper, ground
1 pack (8 grams) PORKSAVOR® All-in-One Seasoning Mix
5 tablespoon (25 mL) Cooking oil
Soup
2 tablespoons (30 mL) Cooking oil
1/4 cup (35 grams) Onion, sliced
1 tablespoon (12 grams) Garlic, minced
4 cups (1 Liter) Water
4 pieces (600 grams) Sponge gourd, cut to 1/4 inch thick rings
1 pack (75 grams) Misua
1/8 teaspoon (0.60 grams) Black pepper, ground
1 pack (8 grams) PORKSAVOR® All-in-One Seasoning Mix
PREPARATION
Meatballs
1. MIX. In a bowl, mix ground pork, carrots, squash, onion, garlic, egg and shredded bread.
2. SEASON with salt, pepper, and PORKSAVOR®.
3. FORM. Take 1 tablespoon of the meat mixture and form into a ball.
4. FRY. In a pan, heat oil and fry the meat balls until golden brown. Drain excess oil from the meat balls by placing them on a strainer or plate lined with table napkin.
Soup
1. SAUTÉ. In a pot, heat oil to sauté onion and garlic.
2. BOIL. Add water and sponge gourd. Bring to a boil until sponge gourd is cooked.
3. SEASON with ground black pepper and PORKSAVOR®.
4. BOIL. Add the misua and fried meat balls. Boil for 1 minute. Serve while hot.
Squash-Carrot Patty
No. of Servings: 4-5 servings
Size per Serving: 2-3 pieces Squash-Carrot Patties, 1 bowl (120 grams) Miswa Patola Soup
Meal Serving Idea: 1 cup Rice, 2-3 pieces Squash-Carrot Patties, 1 bowl Miswa Patola Soup, 1 piece Ripe Mango
INGREDIENTS
Squash-Carrot Patty
1 cup (140 grams) Lean pork, grounded
1 1/4 cup (100 grams) Carrot, grated
1 cup (177 grams) Squash, grated
1/4 cup (35 grams) Onion, minced
1 tablespoon (12 grams) Garlic, minced
1 piece Egg
2 pieces Sliced bread, shredded
1/4 teaspoon (1.25 grams) Salt
1/8 teaspoon (0.60 grams) Black pepper, ground
1 pack (8 grams) PORKSAVOR® All-in-One Seasoning Mix
5 tablespoon (25 mL) Cooking oil
Miswa Patola Soup
2 tablespoons (30ml) Cooking oil
1/4 cup (35 grams) Onion, sliced
1 tablespoon (12 grams) Garlic, minced
4 cups (1 Liter) Water
4 pieces (600 grams) Sponge gourd, cut into 1/4-inch thick rings
1 pack (75 grams) Miswa
1/8 teaspoon (0.60 grams) Black pepper, ground
1 pack (8 grams) PORKSAVOR® All-in-One Seasoning Mix
PREPARATION
Squash-Carrot Patty
1. MIX. In a bowl, mix ground pork, carrots, squash, onion, garlic, egg and sliced bread.
2. SEASON with salt, pepper, and PORKSAVOR®.
3. FORM. Take 1 tablespoon of the meat mixture and form into a patty.
4. FRY. In a pan, heat oil and fry the meatballs until golden brown. Drain excess oil from the patties by placing them on a strainer or plate lined with table napkin.
Miswa-Patola Soup
1. SAUTÉ. In a pot, heat oil to sauté onion and garlic.
2. BOIL. Add water and sponge gourd. Bring to a boil until sponge gourd is cooked.
3. SEASON with ground black pepper and PORKSAVOR® All-in-One Seasoning Mix.
4. BOIL. Add the miswa. Boil for 1 minute. Serve while hot.
