Ginataang Tulingan

AJI-NO-MOTO® Umami Seasoning


  • 3 Tbsps. (45ml) Cooking oil
  • 2 Tbsp (30g) Red onion, chopped
  • 1/8 cup (15g) Garlic, crushed
  • 2 Tbsps. (15g) Ginger, crushed
  • 1 cup (250ml) Coconut milk
  • 2 pcs. (5g) Red chili pepper, whole
  • 1/2 kilo (500g) Tulingan, small to medium size, cleaned
  • 2 Tbsps. (30ml) White vinegar
  • 2 pcs. (20g) Green chili pepper, whole
  • 1/2 pack (5.5g) AJI-NO-MOTO® Umami Seasoning
  • 1 Tbsp. (15ml) Fish sauce
  • 1/4 tsp (0.2g) Black pepper, cracked
  • 2 cups (100g) Pechay, cleaned


  1. SAUTÉ. In a pan heat oil then saute onion, garlic and ginger until soft and fragrant.
  2. SIMMER. Add coconut milk and red chili, let it simmer for 5 minutes. Add tulingan, vinegar, green pepper, and let it cook until tender.
  3. SEASON. Add AJI-NO-MOTO®, fish sauce and pepper, mix well, then add pechay leaves and cook for few minutes.
  4. SERVE. Transfer to a serving plate Serve and enjoy!

Cooking Tips

To avoid milk curdles, cook coconut milk in gentle boil or simmer.

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ajinomoto cooking_time  Cooking Time: 25 minutes ajinomoto prep_time  Preparation: 10 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size: 1 pc. fish, 1/8 cup pechay & sauce (156g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Coconut is high in Manganese which is essential for bone’s health.

*7% sodium reduced vs. regular recipe


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