Ginataang Tulingan
AJI-NO-MOTO® Umami SeasoningIngredients
- 3 Tbsps. (45ml) Cooking oil
- 2 Tbsp (30g) Red onion, chopped
- 1/8 cup (15g) Garlic, crushed
- 2 Tbsps. (15g) Ginger, crushed
- 1 cup (250ml) Coconut milk
- 2 pcs. (5g) Red chili pepper, whole
- 1/2 kilo (500g) Tulingan, small to medium size, cleaned
- 2 Tbsps. (30ml) White vinegar
- 2 pcs. (20g) Green chili pepper, whole
- 1/2 pack (5.5g) AJI-NO-MOTO® Umami Seasoning
- 1 Tbsp. (15ml) Fish sauce
- 1/4 tsp (0.2g) Black pepper, cracked
- 2 cups (100g) Pechay, cleaned
Procedure
- SAUTÉ. In a pan heat oil then saute onion, garlic and ginger until soft and fragrant.
- SIMMER. Add coconut milk and red chili, let it simmer for 5 minutes. Add tulingan, vinegar, green pepper, and let it cook until tender.
- SEASON. Add AJI-NO-MOTO®, fish sauce and pepper, mix well, then add pechay leaves and cook for few minutes.
- SERVE. Transfer to a serving plate Serve and enjoy!
Cooking Tips
To avoid milk curdles, cook coconut milk in gentle boil or simmer.
Cooking Time: 25 minutes
Preparation: 10 minutes
Servings:
5
Serving size: 1 pc. fish, 1/8 cup pechay & sauce (156g)
Products Used
AJI-NO-MOTO® Umami Seasoning
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Nutrition Facts
Calories per serving (kcal)
376.5
Carbohydrates (g)
4.8
Proteins (g)
28.0
Fat (g)
27.0
Dietary Fiber (g)
1.5
Calcium (mg)
77.3
Iron (mg)
2.9
Sodium (mg)
362.1
Good to Know Nutrition Facts
Coconut is high in Manganese which is essential for bone’s health. *7% sodium reduced vs. regular recipe