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Day 4 of MPPT 7-day Menu Challenge

June 1, 2020 9:50 am

Day 4 Mag-Pinggang Pinoy® Tayo 7-day Menu Challenge

Proteins are important in the sustenance of our immune system by building healthy muscles and tissues in our bodies. From savory meats to local gulay recipes, there are many meals that are rich in protein. Come and try our menu for today that includes food choices that are good sources of quality protein!

Scrambled Egg with Tomatoes

No. of Servings: 4-5 servings
Size per Serving: 1/2 cup (90 grams)
Meal Serving Idea: 1 cup Rice, 1 cup Scrambled Egg with Tomatoes, 1 slice Ripe Papaya


1 tablespoon (15 ml) Cooking oil
6 pieces Egg, beaten
1 1/2 cup (195 grams) Tomato, cubed
1/2 cup (70 grams) Onion, cubed
To taste Salt
To taste Black pepper, ground
1 pack (11 grams) AJI-NO-MOTO® Umami Seasoning


1. MIX. In a big bowl, mix beaten egg, tomato and onion.
2. SEASON with salt, ground black pepper and AJI-NO-MOTO®.
3. FRY. In a pan, heat oil and pour the egg mixture. Cook the scrambles egg until done. Serve while hot.

Chicken Tinola

No. of Servings: 10 servings
Size per Serving: 2 pieces (60 grams) Chicken Meat, 1 cup (90 grams) Unripe Papaya and Malunggay Leaves
Meal Serving Idea: 1 cup Rice, 2 pieces Chicken Meat, 1 cup Unripe Papaya and Malunggay Leaves


1 teaspoon (5 grams) Cooking oil
4 teaspoons (20 grams) Onions, sliced
2 teaspoons (10 grams) Garlic, minced
1/2 cup (62.50 grams) Ginger, sliced
3 cups (700 grams) Chicken, tinola cut
4  cups (1 Liter) Water
2 cups (435 grams) Unripe Papaya, sliced 1/2 inch thick
2 packs (16 grams) CHICKENSAVOR™ All-in-One Seasoning Mix
6 belly slices (350 grams) Bangus
2 tablespoons (30 ml) Fish sauce
1 teaspoon (1 gram) Whole peppercorn
2 tablespoons (30 ml) Fish sauce
1 cup (20 grams) Malunggay leaves


1. SAUTÉ. In a pot, heat oil to sauté onion, garlic and ginger. Add the chicken and sauté for 3 minutes.
2. BOIL. Add water and let it boil until chicken beocmes tender. Add unripe papaya and continue boiling until papaya is tender.
3. SEASON with CHICKENSAVOR™, fish sauce and ground black pepper.
4. BOIL. Add the malunggay leaves and let it boil for 1 minute. Serve while hot.

Tofu Sisig 

No. of Servings: 4-5 servings
Size per Serving:  1 1/4 cup (120 grams)
Meal Serving Idea: 1 cup Rice, 1 1/4 cup Tofu Sisig, 1 cup Stir-fry Vegetables, 1 piece Banana


2 tablespoons (30 ml) Cooking oil
6 pieces (360 grams) Tokwa (Hard Tofu), cubed
1/4 cup (35 grams) Onion, minced
1 tablespoon (12 grams) Garlic, minced
1 tablespoon (12 grams) Ginger, minced
1 can (85 grams) Liverspread
2 teaspoons (12 grams) Sugar, brown
1 pack (8 grams) PORKSAVOR® All-in-One Seasoning
1 piece (10 grams) Green chilli, long, sliced (optional)


1. FRY. In a pan, heat oil and fry the tokwa until golden brown. Drain excess oil by placing the tokwa on a strainer or plate lined with a table napkin. Set aside.
2. SAUTÉ. Remove the excess oil from the pan and sauté onion, garlic and ginger. Mix in the fried tokwa and liver spread. Mix well.
3. SEASON with sugar, PORKSAVOR® and green chilli as desired. Serve while hot.