Home/Day 3 of MPPT 7-day Menu Challenge
Day 3 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 vegetables meals for today!

Stir-fry Kangkong with Tofu

No. of Servings: 4-5 servings
Size per serving: 1 1/2 cup (150 grams)
Meal Serving Idea: 1 cup Rice, 1 cup Stir-fry Kangkong with Tofu, 1 piece Banana

INGREDIENTS

1/2 cup (125 mL) Cooking oil
6 pieces (360 grams) Tokwa (hard tofu), cubed
1 tablespoon (12 grams) Garlic, minced
3 bunches (600 grams) Kangkong, leaves and young stalks separated
2 tablespoons (30 mL) Water
1 tablespoon (15 mL) Soy sauce
1 pack (30 grams)  SARSAYA® Oyster Sauce

PREPARATION

1. FRY. In a pan, heat oil and fry the tokwa until golden brown. Set aside.
2. SAUTÉ. Remove excess oil. Sauté garlic and kangkong young stalks. Cook for 1-2 minutes. Add Kangkong leaves. Add water and fried tokwa.
3. SEASON with so sauce and SARSAYA®. Serve while hot.

Fried Bangus and Saluyot Salad (Jute Salad)

No. of Servings: 4-5 servings
Size per Serving: 1 piece (70 grams) Fried Bangus and 1 cup Saluyot Salad (90 grams)
Meal Serving Idea: 1 cup Rice, 1 slice Fried Bangus, 1 cup Saluyot Salad, 1 slice Red Apple

INGREDIENTS

Fried Bangus

1/2 cup (125 ml) Cooking oil
1 pack (6 grams) AJI-SHIO® Garlic Seasoning Mix
6 pieces (350 grams) Bangus, sliced

Saluyot Salad (Jute Salad)

2 cups (40 grams)  Saluyot leaves (Jute Leaves), blanched
1 cup (60 grams) Onion, rings
2 cups (100 grams) Tomato, rings
1/2 cup (125 ml) Vinegar
2 teaspoons (12 grams) Sugar, brown
1 teaspoon (5 grams) AJI-SHIO® Pepper Seasoning Mix

PREPARATION

1. SEASON the bangus wiith AJI-SHIO® Garlic.
2. FRY. In a pan, heat oil and fry the seasoned bangus until golden brown. Set aside.
3. BLANCH. Pour water in a pan and let it boil. Dip the jute leaves in boiling water for 10-30 seconds. Immediately drain the excess water and place on a plate.
4. ASSEMBLE and SEASON. In a plate, mix jute leaves, tomatoes and onions. Season with AJI-SHIO® Pepper.
5. ASSEMBLE. Serve Jute leaves with Fried Bangus while hot.

Sautéed Upo

No. of Servings: 4-5 servings
Size per Serving:  1 1/4 cup (135 grams)
Meal Serving Idea: 1 cup Rice, 1 1/4 cup Stir-fry Sautéed Upo, 1 piece Ripe Mango

INGREDIENTS

1 tablespoon (15 ml) Cooking oil
1/4 cup (35 grams) Onions, minced
1 teaspoon (12 grams) Garlic, minced
1/2 cup (65 grams) Tomato, cubed
1 cup (200 grams) Pork, lean meat, ground
6 cups (500 grams) Bottle gourd, sliced and quartered
1/4 cup (50 ml) Water
2 teaspoons (10 ml) Fish sauce
To taste Black pepper, ground
1 pack (7 grams) AJI-GINISA® Flavor Seasoning Mix

PREPARATION

1. SAUTÉ. In a pan, heat oil and sauté onion, garlic and tomato. Add pork and continue cooking until pork turns light brown.
2. BOIL. Add the bottle gourd and water. Cover the pan and let it boil until bottle gourd is cooked.
3. SEASON with fish sauce, ground black pepper, and AJI-GINISA®. Serve while hot.

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