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Day 6 Mag-Pinggang Pinoy® Tayo 7-day Menu Challenge

Vitamin A is not only good for our eyesight but it is also important for our immune system. It helps in proper regulation of our immune system and it helps in protecting us from infection by keeping our skins and tissues healthy. From meaty dishes to simple gulay recipes, our menu offers a multitude of kitchen delights that are rich in Vitamin A. Serve some meals that are high in Vitamin A* today!

Bihon Guisado

No. of Servings: 4-5 servings
Size per Serving: 1 cup (75 grams)
Meal Serving Idea: 1 cup Bihon Guisado, 1 piece Hard Boiled Egg, 1 piece Ripe Mango

INGREDIENTS

1 pack (105 grams) Pansit bihon
1 tablespoon (15ml) Cooking oil
1/4 cup (35 grams) Onion, sliced
2 tablespoons (24 grams) Garlic, minced
1 cup (100 grams) Chayote (Sayote), sliced
2 cups (500 ml) Water
2 teaspoons (10ml) Soy sauce
1 cup (50 grams) Cabbage, sliced
1 pack (8 grams) PORKSAVOR® ALL-IN-ONE SEASONING MIX

PREPARATION

1. SOAK. In a container, soak Bihon in 2 cups of water for 10 minutes. Set aside.
2. SAUTÉ. In a pan, heat oil and sauté onion and garlic until fragrant. Add chayote and cook for 2 minutes
2. BOIL. Add water and soy sauce and bring to a boil. Add soaked bihon noodles and cabbage.
3. SEASON with PORKSAVOR® ALL-IN-ONE SEASONING MIX. Cook for 2 minutes. Serve while hot.

Almondigas

No. of Servings: 4-5 servings
Size per Serving: 3 pieces (90 grams) Meaballs and 1 cup (120 grams) with Sponge Soup
Meal Serving Idea: 1 cup Rice, 1 bowl Almondigas (with 3 meatballs), 1 slice Melon

INGREDIENTS

1 cup (140 grams) Lean pork, grounded
1 1/4 cup (100 grams) Carrot, grated
1/4 cup (35 grams) Onion, minced
1 tablespoon (12 grams) Garlic, minced
1 piece Egg
2 pieces Sliced bread, shredded
1/4 teaspoon (1.25 grams) Salt
1/8 teaspoon (0.60 grams) Black pepper, ground
1 pack (8 grams) PORKSAVOR® All-in-One Seasoning Mix
5 tablespoon (25 mL) Cooking oil
1 1/2 cup (120 grams) Eggplant, sliced

Soup

2 tablepsoons (30 mL) Cooking oil
1/4 cup (35 grams) Onion, sliced
1 tablespoon (12 grams) Garlic, minced
4 cups (1 Liter) Water
4 pieces (600 grams) Sponge gourd, cut to 1/4 inch thick rings
1 pack (75 grams) Misua
1/8 teaspoon (0.60 grams) Black pepper, ground
1 pack (8 grams) PORKSAVOR® All-in-One Seasoning Mix

PREPARATION

Meatballs
1. MIX. In a bowl, mix ground pork, carrots, squash, onion, garlic, egg and shredded bread.
2. SEASON with salt, pepper, and PORKSAVOR®.
3. FORM. Take 1 tablespoon of the meat mixture and form into a ball.
4. FRY. In a pan, heat oil and fry the meat balls until golden brown. Drain excess oil from the meat balls by placing them on a strainer or plate lined with table napkin.

Soup
1. SAUTÉ. In a pot, heat oil to sauté onion and garlic.
2. BOIL. Add water and sponge gourd. Bring to a boil until sponge gourd is cooked.
3. SEASON with ground black pepper and PORKSAVOR®.
4. BOIL. Add the misua and fried meat balls. Boil for 1 minute. Serve while hot.

Squash-Carrot Patty

No. of Servings: 4-5 servings
Size per Serving:  2-3 pieces Squash-Carrot Patties, 1 bowl (120 grams) Miswa Patola Soup
Meal Serving Idea: 1 cup Rice, 2-3 pieces Squash-Carrot Patties, 1 bowl Miswa Patola Soup, 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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