Day 2 of MPPT 7-day Menu Challenge
June 1, 2020 | 6:40 am
Cooking delicious and nutritious dishes need not be complex. You can still create dishes with Protein and vegetables all in one pot or pan. So go ahead and try our easy-to-cook recipes to serve your family.
Chicken Sotanghon
No. of Servings: 5-6 servings
Size per Serving: 1 bowl (100 grams)
Meal Serving Idea: 1 bowl Chicken Sotanghon, 2 pieces Sliced Bread, 1 piece Ripe Mango
INGREDIENTS
2 tablespoons (30 mL) Cooking oil
1/8 cup (18 grams) Onions, sliced
2 teaspoons (8 grams) Garlic, minced
1 cup (200 grams) Chicken fillet, sliced
1/2 cup (40 grams) Carrots, diced
1 tablespoon (15 mL) Annatto water
4 cups (1 Liter) Water
1 1/2 cup (170 grams) Vermicelli Noodles
2 packs (16 grams) CHICKENSAVOR™ All-in-One Seasoning Mix
Toppings:
1/3 pack (12 grams) Spring onion, chopped
1/4 cup (24 grams) Garlic, chopped
PREPARATION
1. SAUTÉ. In a pot, heat oil to sauté onion and garlic. Add chicken and cook until it turns light brown. Add carrots and continue sauteeing for 30 minutes. Add the annatto water.
2. BOIL. Add water and let it boil. Add the Vermicelli noodles and let it boil for another 1-2 minutes.
3. SEASON with CHICKENSAVOR™.
4. SERVE with spring onion and toasted garlic on top.
Paksiw na Bangus
No. of Servings: 4-5 servings
Serving Size: 2 slices (35 grams each) or 1 slice (70 grams)
Meal Serving Idea: 1 cup Rice, 1 piece Paksiw na Bangus, 1/2 cup Vegetables, 1 slice Ripe Papaya
INGREDIENTS
1 tablespoon (15 ml) Cooking oil
1/4 cup (35 grams) Onions, sliced
2 teaspoons (8 grams) Garlic, minced
2 teaspoons (8 grams) Ginger, sliced
1/4 cup (50 ml) Water
1/2 cup (125 ml) Vinegar
1 teaspoon (5 ml) Soy sauce
2 teaspoons (4 grams) AJI-SHIO® Pepper Seasoning Mix
6 belly slices (350 grams) Bangus
1 cup (100 grams) Bitter gourd, sliced
1 1/2 cup (120 grams) Eggplant, sliced
PREPARATION
1. SAUTÉ. In a pan, heat oil and sauté onion, garlic and ginger.
2. BOIL. Add water, vinegar, soy sauce, AJI-SHIO® Pepper, bangus, bitter gourd, and eggplant. Let it boil until fish is cooked. Serve while hot.
Meaty Pechay Picadillo
No. of Servings: 4-5 servings
Size per Serving: 1 1/4 cup (150 grams)
Meal Serving Idea: 1 cup Rice, 1 1/4 cup Meaty Pechay Picadillo, 1 piece Red Apple
INGREDIENTS
3 tablespoons (45 mL) Cooking oil
1/4 cup (35 grams) Onions, sliced
1 tablespoon (12 grams) Garlic, minced
1 1/2 cup (300 grams) Lean Pork, ground
1 cup (115 grams) Carrot, cubed
1/2 cup (125 grams) Green peas
2 cups (115 grams) Pechay, sliced
To taste Black pepper, ground
1 teaspoon (5 ml) Soy sauce
1 pack (7 grams) AJI-GINISA® Flavor Seasoning Mix
PREPARATION
1. SAUTÉ. In a pan, heat oil and sauté onion, garlic and ground pork. Cook ground pork until slight brown. Add carrots, green peas and pechay.
2. SEASON with ground black pepper, soy sauce, and AJI-GINISA®. Continue cooking for 1-2 minutes. Serve while hot.
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