Sweet and Sour Galunggong

SARSAYA® Sweet and Sour Sauce

Ingredients

  • 1 cup (250 ml) Water
  • 1 tablespoon (9 g) Cornstarch
  • 1/2 cup (125 ml) Cooking oil
  • 6 pieces (450 g) Galunggong, cleaned and gutted
  • 1/2 cup (50 g) Bell pepper, green, cut into strips
  • 2 cups (250 g) Carrots, cut into strips
  • 1 tablespoon (15 ml) Soy sauce
  • 1 pack (200 g) SARSAYA® Sweet & Sour Sauce
  • 1/4 tsp. (1.2 g) Salt
  • 1/4 tsp. (0.6 g) Black pepper, ground
  • 1 pack (8 grams) AJI-GINISA® Flavor Seasoning Mix

Procedure

  1. MIX. In a small bowl, combine water and cornstarch to create slurry. Set aside.
  2. FRY. In a pan, heat oil and fry galunggong. Set aside.
  3. SAUTÉ. In the same pan, sauté bell pepper and carrots. Add soy sauce, SARSAYA® Sweet & Sour Sauce, and slurry.
  4. SEASON. Add salt, ground black pepper, and AJI-GINISA® Flavor Seasoning Mix. Let it boil until the sauce thickens.
  5. ASSEMBLE. Add the fried galunggong to the sweet and sour sauce. Serve while hot.

Cooking Tips

To avoid lumps during cooking, always create a slurry first instead of directly adding cornstarch to the dish.

Rate our recipe

ajinomoto cooking_time  Cooking Time: 20 minutes ajinomoto prep_time  Preparation: 10 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size: 1 piece (70 grams) Galunggong, 1/2 cup (45 grams) carrots and bell pepper

Products Used

AJINOMOTO Ginisa® Flavor Seasoning Mix Buy Now
SARSAYA® Sweet and Sour Sauce Buy Now

Nutrition Facts

Calories per serving (kcal)
461
Carbohydrates (g)
68.7
Proteins (g)
19.3
Fat (g)
12.1
Dietary Fiber (g)
Calcium (mg)
121
Iron (mg)
3.9
Sodium (mg)
Phosphorus (mg)
248
Vitamin A (ug RE)
1276
Thiamin (mg)
9.23
Riboflavin (mg)
0.23
Niacin (mg NE)
10.6
Vitamin C (mg)
47

Good to Know Nutrition Facts

Meal Serving Idea: 1 cup rice, 1 piece (70 grams) Galunggong , 1/2 cup (45 grams) Carrots and Bell pepper, 1 piece Ripe Mango

Ratings

No ratings yet.