Ginataang Tulingan

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 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


  1. SAUTÉ. In a pan heat oil, sauté onion, garlic, and ginger until onions become soft and fragrant.
  2. 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.
  3. 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.
  4. SERVE. Transfer to a serving plate Serve and enjoy.

Cooking Tips

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.

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ajinomoto cooking_time  Cooking Time: 20 minutes ajinomoto prep_time  Preparation: 15 minutes ajinomoto servings  Servings: 8 ajinomoto size  Serving size: 1/2 cup (112 grams)

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

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.


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