Ajinomoto® Umami Culinary Challenge Winning Recipe Compilation - MY EAT WELL, LIVE WELL® PLATE COMPETITION CATEGORY

Rank: 1^st Place

School: Manila Tytana Colleges

Participants: Rad Ryan V. Soria, Leslie Faye Y. Muzar and Josiah Kim N. Capili

Coach: Ms. Geraldine M. Maglalang

Dish Name: Flavors of Wellness

Cost per serving: 49.88

Flavors of Wellness (Chicken Tinola Hainanese style with malunggay pesto, medley of local vegetables with vegetable tempura)

INGREDIENTS:

(Chicken Tinola Hainanese style)
2 pcs	Chicken Thigh, filleted
½ tsp	AJI-NO-MOTO® Umami Seasoning
2 tsps	Tasty Boy®  All Purpose Breading Mix
(Malunggay Pesto)
3 tbsps	Malunggay Leaves
3 tbsps	Vegetable oil
1 tbsp	Chopped white onion
¼ tsp	AJI-NO-MOTO® Umami Seasoning
1 tsp	Fish sauce or Patis
(Medley of veggies)
80 g	chayote tops
300 g	Sliced squash
2 tsps	Chopped garlic
2 tsps	Chopped onion
1 tsp	Vegetable oil
60 g	squash flowers
¼ tsp	AJI-GINISA™ Flavor Seasoning Mix
(Vegetable Tempura)
½ of whole	Small egg, beaten
2 tsps	Tasty Boy® All Purpose Breading Mix
2 tsps	Vegetable oil
20 g	chayote tops
20 g	squash flowers
(Vegetable rice)
2 tsps	Vegetable oil
1 pc med	White onion, chopped
2 cloves	Garlic, minced
3 pcs	Fresh, red tomatoes
½ pc	Red bell pepper, chopped
¼ cup	Mushroom button, sliced
1 cup	Sinandomeng Rice
4 cups	Chicken stock made from chicken bones
¼ tsp	AJI-NO-MOTO® Umami Seasoning
2 tsps	AJI-GINISA™ Flavor Seasoning Mix

PROCEDURE:

(Chicken tinola)

1. Rub AJI-NO-MOTO® Umami Seasoning to chicken thigh. Set aside.
2. Blend together oil, ginger, onion, AJI-NO-MOTO® Umami Seasoning and malunggay leaves until the right consistency for pesto.
3. Brush the chicken fillet with the pesto mixture and set aside

(Vegetable Rice)

1. Boil chicken bones for stock
2. Heat oil in a large pan until hot, add the tomatoes and garlic
3. Pour the stock and season with AJI-GINISA™ Flavor Seasoning Mix.
4. Cook the rice until well done

(Medley of vegetables)

1. Blanch the squash and set aside
2. In a pan, heat oil, add onions, garlic, squash and chayote tops. Sauté well until cooked.

(Vegetable Tempura)

1. Dip the kalabasa in beaten egg mixture then dredge with Tasty Boy® Breading Mix. Drop in a hot oil until right crispness is achieved.

Assemble the vegetables, rice, fruit and main dish for plating. Serve with fresh fruit Makopa.