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1 teaspoon (5ml) Cooking oil
4 teaspoons (20g) Onion, chopped
1/2 cup (62.5g) Ginger, crushed
2 teaspoons (10g) Garlic, minced
1/2 kilo (500g) Chicken, quartered
4 cups (1000ml) Water
2 cups (350g) Papaya, unripe, biased cut
1 cup (20g) Chili leaves
1/2 pack (5.5g) AJI-NO-MOTO® Umami Seasoning
1 teaspoon (2.5g) Peppercorn
5 teaspoons (25ml) Fish sauce

Reduced sodium by 31%
Original sodium content: 1/4 cup (60 ml) Fish sauce


Nutrition Facts
Calories per serving 188.2
Carbohydrates (g) 6.5
Proteins (g) 21.3
Fat (g) 8.6
Dietary Fiber (g) 1.2
Calcium (mg) 69.3
Iron (mg) 2.4
Sodium (mg) 398.9

Good to Know Nutrition Facts!

Malunggay helps in strengthening the bones, nails and teeth especially of growing children and older people due to its high Calcium content.

Preparation time: 5 minutes
Cooking time: 15 minutes


  1. SAUTÉ. In a wok, heat oil and sauté onion, ginger and garlic until fragrant. Add Chicken and sauté for 1-3 min
  2. BOIL. Add water and let it boil until meat is tender.
  3. SIMMER. Add papaya and cook for another minute. Lower the fire, add chili leaves and simmer for a few seconds.
  4. SEASON with AJI-NO-MOTO® and peppercorn. Add fish sauce to taste and mix well. Serve and enjoy.

Note: Fish Sauce from original recipe is equal to 4 tablespoons.

Makes 6 servings
Serving size: 2 matchbox size (60g), 1/2 cup (40g) vegetables & soup

Cooking Tips

Avoid buying chicken with a stiff meat or if it doesn’t spring back to its original shape when pressed with your finger. This means that the chicken is old and not fresh at all.

Product Used

taktak 11grev

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