AJI-NO-MOTO® UMAMI SEASONING
3 Tablespoons (45 ml) Cooking oil
2 Tablespoons (30 grams) Red onion, chopped
3 Tablespoons (45 grams) Garlic, crushed
1 Tablespoon (15 grams) Ginger, mashed
2 tetra packs (440 ml) Coconut cream
6 pieces (12 grams) Thai chili pepper
1/2 kilo (500 grams) Tulingan, well-cleaned
2 Tablespoons (30 ml) White vinegar
1 piece (3 grams) Green pepper
1/2 pack (5.5 grams) AJI-NO-MOTO® Umami Seasoning
1 1/2 Tablespoons (23 ml) Fish sauce
1/8 teaspoon (0.25 grams) Pepper, black, ground
2 cups (100 grams) Pechay Tagalog, leaves separated, well-cleaned
Reduced sodium by 33%
Original sodium content: 1/4 cup (60 ml) Fish sauce
|Calories per serving (kcal)||329.3|
|Dietary Fiber (g)||0.5|
Good to Know Nutrition Facts!
Coconut is high in Manganese which is essential for bone’s health.
Preparation time: 15 minutes
Cooking time: 20 minutes
- SAUTÉ. In a pan heat oil, sauté onion, garlic, and ginger until onions become soft and fragrant.
- SIMMER. Add coco milk and chili pepper, let it simmer for fifteen (15) minutes. Add tulingan, vinegar, finger pepper, cover the pan and let it cook until tender.
- SEASON. Remove the cover, add AJI-NO-MOTO®, fish sauce and pepper, mix well and cook for another minute. Add pechay leaves, put back the cover, and turn off the fire. Let it rest for 1-2 minutes
- SERVE. Transfer to a serving plate Serve and enjoy.
Makes 8 servings
Serving size: 1/2 cup (112 grams)
Whether you’re buying coconut cream in a can or box, be sure to shake it before you start cooking because the creamiest part of the coco cream and/or coco milk rise to the top if stored for a period of time.