Ajinomoto® Umami Culinary Challenge Winning Recipe Compilation- BEST FILIPINO UMAMI DISH - LUZON COMPETITION CATEGORY

Rank: 1^st Place

School: La Consolacion College - Manila

Participants: Louis Joiy Lapid, Amabel Antonio and Ferel Lopez

Coach: Chef Edilberto Tawagon

Dish Name: Sale Ebun Itik (Capampangan for Duck Egg’s Nest)

INGREDIENTS:

2 pcs	Bioled duck’s eggs
	Ground pork
1 pc	Minced carrot
1 stalk	Minced celery
1 pc	Minced white onion
3 cloves	Minced garlic
1 pc	Minced bell pepper
¼ cup	Crushed Kesong Puti
9 g	AJI-NO-MOTO® Umami Seasoning
3 pcs	Egg yolks
3 tbsp	Flour
	Salt and pepper to taste
for the sauce (3 tbsp)
¼ cup	Tomato paste
1 cup	Peeled and crushed plum tomato
1 pc	Minced white onion
3 cloves	Minced garlic
7 g	AJI-GINISA™ Flavor Seasoning Mix
1 pc	Laurel
1 tbsp	Ajinomoto brand Chicken Powder
2 cups	Water
	Salt and pepper to taste
For the garnish and side dish
	Deep fried kamote
	Blanched bell pepper
	Blanced French beans
	Cubed kesong puti

PROCEDURE:

1. In a bowl mix together ground pork, carrots, celery, onion, garlic, bell pepper, kesong puti. Season with AJI-NO-MOTO® Umami Seasoning, salt and pepper.
2. Wrap egg with the pork mixture and secure with cheesecloth.
3. In a wok, sauté onion, garlic and other ingredients for the sauce. Season with AJI-GINISA™ and Ajinomoto brand Chicken Powder.
4. Simmer the egg meat ball in the sauce until cooked.
5. To assemble, Remove the cheesecloth from the egg meat ball. Slice into two and put garnishes.