Sweet and Sour Galunggong
SARSAYA® Sweet and Sour SauceIngredients
- 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
- MIX. In a small bowl, combine water and cornstarch to create slurry. Set aside.
- FRY. In a pan, heat oil and fry galunggong. Set aside.
- SAUTÉ. In the same pan, sauté bell pepper and carrots. Add soy sauce, SARSAYA® Sweet & Sour Sauce, and slurry.
- SEASON. Add salt, ground black pepper, and AJI-GINISA® Flavor Seasoning Mix. Let it boil until the sauce thickens.
- 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.
Cooking Time: 20 minutes
Preparation: 10 minutes
Servings:
5
Serving size: 1 piece (70 grams) Galunggong, 1/2 cup (45 grams) carrots and bell pepper
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