Day 5 of MPPT 7-day Menu Challenge
June 1, 2020 | 6:25 am
Vitamin C could have been the favorite and most popular vitamin among Filipinos during this time of pandemic. It is abundant in a wide range of gulay recipes. Try these Vitamin C rich* meals on our menu for today to further support our healthy immune system!
Pork Tapa with Tomatoes
No. of Servings: 4-5 servings
Size per serving: 1/4 cup (60 grams) Pork Tapa and 1 cup (90 grams) Tomatoes
Meal Serving Idea: 1 cup Rice, 1/4 cup Pork Tapa, 1 cup Tomatoes, 1 slice Ripe Papaya
INGREDIENTS
1/2 cup (125 ml) Water
1 tablespoon (12 grams) Sugar, brown
3 tablespoons (45 ml) Soy sauce
To taste Black pepper, ground
1 pack (30 grams) SARSAYA® Oyster Sauce
2 1/2 cups (300 grams) Pork, tapa cut
1 tablespoon (15 ml) Cooking oil
1/4 cup (35 grams) Onion, minced
1 tablespoon (12 grams) Garlic, minced
3 cups (390 grams) Tomato, cubed
PREPARATION
1. MARINATE. In a bowl, mix water, sugar, soy sauce, ground black pepper and SARSAYA®. Add the pork and marinate for at least 1 hour or overnight in the chiller.
2. SAUTÉ. In pan, heat oil to sauté onion and garlic. Take the pork out from the marinade and sauté for 3 minutes.
3. BOIL. Add the marinade and let it boil until pork becomes tender. Continue cooking until desired sauce consistency is achieved.
4. ASSEMBLE. Serve pork tapa with fresh tomatoes on the side.
Sweet and Sour Fish
No. of Servings: 4-5 servings
Size per Serving: 1 piece (70 grams) Galunggong, 1/2 cup (45 grams) Carrots and Bell Pepper
Meal Serving Idea: 1 cup Rice, 1 piece Galunggong, 1/2 cup Carrots and Bell Pepper, 1 piece Ripe Mango
INGREDIENTS
1 cup (250 mL) Water
1 tablespoon (9 grams) Cornstarch
1/2 cup (125 mL) Cooking oil
6 pieces (450 grams) Galunggong
1/2 cup (50 grams) Bellpepper, green, strips
2 cups (250 grams) Carrots, strips
1 tablespoon (15 mL) Soy sauce
1 pack (200 grams) SARSAYA® Sweet & Sour Sauce
To taste Salt
To taste Black pepper, ground
1 pack (7 grams) AJI-GINISA® Flavor Seasoning Mix
PREPARATION
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 and slurry.
4. SEASON with salt, ground black pepper, and AJI-GINISA®. Let it boil until the sauce thickens.
5. ASSEMBLE. Add the fried galunggong to the SARSAYA® Sweet and Sour Sauce. Serve while hot.
Bulanglang + Fried Chicken
No. of Servings: 4-5 servings
Size per Serving: 1 bowl (130 grams)
Meal Serving Idea: 1 cup Rice, 1 bowl Bulanglang, 1 piece Fried Chicken, 1 piece Melon
INGREDIENTS
Bulanglang
4 cups (1 Liter) Rice washing
8 cloves (18 grams) Garlic, pounded
1 piece (24 grams) Ginger, pounded
3 pieces (150 grams) Tomato
2 pieces (50 grams) Smoked fish, flaked
2 1/2 Tablespoons (75 ml) Fish sauce
1 pack (11 grams) AJI-NO-MOTO® Umami Seasoning
1 bunch (200 grams) Sitao, cut into 1-inch length
1 bunch (200 grams) Okra, cut into 1-inch length
1 bunch (140 grams) Alugbati leaves
8 stalks (50 grams) Malunggay leaves
Fried Chicken
1/2 Kilogram (500 grams) Chicken
1/2 pack (33.50 grams) TASTY BOY® Regular Breading Mix
1/2 cup (125 mL) Cooking oil
PREPARATION
Bulanglang
1.BOIL. In a pot combine rice washing, garlic, ginger, tomato and smoked fish. Let it boil until tomato becomes soft to be pressed.
2. SEASON with fish sauce and AJI-NO-MOTO®.
3. BOIL. Add sitao and okra. let it boil for 2 minutes. Add alugbati and malunggay and let it boil for 1 minute. Serve with Fried Breaded Galunggong.
Fried Chicken
1.DREDGE. Roll the chicken in TASTY BOY® Regular Breading Mix
2. FRY. In a pan, heat oil and fry the breaded chicken.
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