Ginataang TulinganAJI-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 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
- 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® Umami Seasoning, 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.
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.
Good to Know Nutrition Facts
Reduced sodium by 33% Original sodium content: 1/4 cup (60 ml) Fish sauce. Coconut is high in Manganese which is essential for bone’s health.