Sinuglaw Recipe
AJI-NO-MOTO® Umami SeasoningIngredients
- 1/2 kilo (500g) Pork, grilled, chopped
- 2 cups (400g) Tuna, fillet
- 1/4 cup (60ml) Vinegar
- 1 Tablespoon (15g) Ginger, thin strips
- 1/2 cup (42.5g) Onion leeks, thin strips
- 3 pcs (60g) Finger pepper, sliced
- 1/4 cup (60g) Red onion, chopped
- 2 pcs (4g) Red chili, chopped
- 1/2 Tablespoon (7.5g) Salt, rock
- 1/2 teaspoon (0.5g) Ground pepper
- 1/2 pack (5g) AJI-NO-MOTO® Umami Seasoning
Procedure
- GRILL. In a hot griller, put the pork chops and grill until well done. Slice into cubes and set aside.
- MARINATE. In a bowl marinate the tuna fillet with vinegar for at least 15 minutes. Then add ginger, onion leeks, finger pepper, red onion, and red chilies. Mix well.
- SEASON. In a bowl with tuna mixture, add the grilled pork and season with salt, pepper and AJI-NO-MOTO® Umami Seasoning. Mix well and chill for at least 20 minutes.
- SERVE. Remove from the chiller and serve the chilled sinuglaw. Enjoy.
Cooking Tips
You can also add cucumber for a more refreshing taste.
Cooking Time: 15 minutes
Preparation: 30 minutes
Servings:
10
Serving size: 3/4 cup (128 g)
Products Used
AJI-NO-MOTO® Umami Seasoning
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Nutrition Facts
Calories per serving (kcal)
365
Carbohydrates (g)
2.4
Proteins (g)
17.1
Fat (g)
32
Dietary Fiber (g)
0.7
Calcium (mg)
33.1
Iron (mg)
12
Sodium (mg)
374.5
Good to Know Nutrition Facts
Reduced sodium by 32% Original sodium content: 1 Tablespoon (15 grams) Salt. Pork and Tuna are both rich in Protein which is good for building and repair of muscles and tissues.