y Misua Patola Ingredients 2 tablespoons vegetable oil cup chopped tomatoes 100 grams ground pork 3 cups rice

washing 2 cups patola, sliced in rounds cup misua 1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix (Shrimp Flavor) Procedure 1. In hot oil, sauté tomatoes. Add pork and stir-fry until brown. 2. Add rice washing and patola. Cover and boil for few minutes. 3. When patola is tender, add misua and sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix (Shrimp Flavor). 4. Mix well and simmer for another minute. Serve hot.

3. Sprinkle with AJI-SHIOTM Garlic Plus and AJI-NO-MOTO Super Seasoning. 4. Heat oil in a pan, pan fry talong and mixture, pour few amount of beaten egg to form rellenong talong. Pan fry each side until brown. Makes 3 servings.

So Good Pinakbet Ingredients Filipino style sautéed fresh vegetables with shrimp paste, shrimps and pork liempo. 1 tablespoon vegetable oil 1 clove minced garlic ¼ cup chopped onions 1 tablespoon bagoong alamang ¼ cup shrimps ½ cup sliced pork liempo 1 cup sliced ampalaya 1 cup sliced eggplant 1 cup cubed squash 1 cup sliced okra 1 ½ cups of water 1/4 teaspoon AJI-NO-MOTO Umami Seasoning ¼ cup crushed chicharong baboy Procedure ‡SAUTE. Sauté garlic, onion and bagoong alamang. Then add shrimps and liempo continue cooking. ‡SEASON. Add the ampalaya, eggplant, squash, okra and water. Season with AJINO-MOTO Umami Seasoning . ‡SIMMER. Cover and simmer over medium heat until cooked. ‡SERVE. Top with chicharon and serve hot.

Rellenong Talong Ingredients 2 pieces grilled and mashed talong 1 tablespoon cooking oil 1/4 cup chopped onions 1/4 cup chopped tomatoes 2 tablespoon minced red bell pepper 1 cup ground beef 1 pack 2.8 grams AJI-SHIO Pepper Plus 3 beaten eggs 1 pack 2.8 grams AJI-SHIO Garlic Plus 1/4 teaspoon AJI-NO-MOTO Super Seasoning Procedure 1. Heat oil in a pan, saute onions tomateos, red bell pepper,ground beef. Sprinkle AJISHIO Pepper Plus. Let it cool, set aside. 2. Combine beaten egg with beef mixture and mashed talong.

shredded 2 cups of buko. Boil pork. Strain over to a flat molder. Mouth-Watering Pork Sinigang Ingredients A traditional Filipino recipe. Cut into very small cubes. Add gabi and cook until tender ‡ SEASON. Pork kasim and vegetables in tamarind broth. ‡ BOIL. Boil each gulaman bar separately in 2 cups of water with 3 tbsp. Add AJINOMOTO SINIGANG sa SAMPALOK. . Chill until ready to serve. Mix all purpose cream and condensed milk until well blended. 2. Cool and chill until set. Add string beans and kangkong leaves and simmer for another minute ‡ SERVE HOT. shredded 1 cup of all purpose cream 1 cup of of condensed milk Procedure 1.Mixed Buko Salad Ingredients 1 bar red gulaman. onions and tomatoes in water until tender. cover and simmer for 5 minutes. ½ kilo cubed pork kasim ½ cup sliced onion ½ cup sliced tomatoes 1 ½ liters water ½ cup cubed gabi 1 pack 20 grams AJINOMOTO SINIGANG sa SAMPALOK 2 pieces siling pangsigang ½ cup sliced radish 1 cup string beans. 3. Combine buko. Add siling-pansigang and radish. of sugar in 5 minutes. sliced in 1 inch length 2 cups kangkong leave Procedure . mix well ‡ SIMMER. shredded 1 bar green gulaman.