Home/Day 2 of MPPT 7-day Menu Challenge
Day 2 Mag-Pinggang Pinoy® Tayo 7-day Menu Challenge

Staying at home is an opportunity to eat smarter and consume more vegetables. Start a habit of including vegetables in every meal to get all the essential vitamins and minerals for our body. So try on cooking and serving our local gulay recipes for today!

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, tostado

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: 3 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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