The Sour-Savory Goodness of the new AJI-SINIGANG® Cube

Sinigang Soup is a ‘must’ in most Pinoy households’ weekly menu. The whole family enjoys a bowl of warm and refreshing Sinigang dish in hot or cold weather conditions. It has been observed though that most people using sinigang mixes available in the market would need to add other savory and meaty seasonings i.e. pork cube and all-in-one seasonings to achieve the ideal sinigang taste, which is not just about sourness but savory taste as well.

The new Ajinomoto® Sinigang Cube is all that you will ever need to cook Sinigang with the preferred blend of sour-savory (asim-linamnam) taste. It is perfect in providing the balanced rich, savory deliciousness and appetizing sourness to any sinigang dish. Each cube is “ZoopSiksik™” because it is packed with the right level of tamarind sourness and savory taste from meaty extracts.

AJI-SINIGANG® Cube is available in single 13g pillow pack cube for P5.00 and 8 pieces of 13g packed in re-sealable stand-up pouch for P38.00.

ASIM-LINAMLINAM PORK SINIGANG

Ingredients: 2      pieces  AJI-SINIGANG® Cube ½      kilo      Pork liempo, Sinigang cut 90     grams  Tomato, quartered 30     grams  Onion, quartered 1 ½   liter      Water 90     grams  Gabi 80 grams Labanos,sliced diagonally 45     grams  String beans, cut into 1 ½” 90     grams  Kangkong 1       piece   Green chili

Procedure:             BOIL pork in water for 40-50 minutes until tender. SIMMER. Add gabi and simmer for 6 minutes. SEASON AND SIMMER. Add AJI-SINIGANG® Cubes and other vegetables. Simmer for 5 minutes until cooked. Makes 4-6 servings

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Ajinomoto Philippines Corporation (APC) is an affiliate of Tokyo-based Ajinomoto Co., Inc. Established in 1958, APC lives by its promise to provide consumers products that will always give the delicious taste to healthy and nutritious meals as embodied in APC’s slogan Ajinomoto® “Eat Well, Live Well.®” APC’s complete line of quality food and seasoning products are produced by international affiliates and local toll manufacturers using Ajinomoto’s license, quality standards and technological expertise. APC’s products include AJI-NO-MOTO® Umami Seasoning, Ajinomoto® Brand Ginisa Flavor Seasoning Mix, Ajinomoto® Brand Chicken Powder, PORKSAVOR® All-in-One Seasoning Mix, CRISPY FRY® Breading Mix, CRISPY FRY® Seasoned Crumbs®, TASTY BOY® All Purpose Breading Mix, AJI-SHIO® Seasoning Mix, Ajinomoto® Brand Sinigang Cube and “amino Fres-C” Instant Drink Mix.

Biko with Latik ( Sticky Rice with Roasted Coconut Milk Curd)

Biko with latik is a Filipino reice cake made with sticky rice with roasted coconut milk curd. 

Cooking this brought a lot of memories of my childhood. I remember my Nanay (Lola) in the kitchen making biko when I was a little kid, she used to sell biko for merienda (snacks) in front of our house.

The smell off the coconut milk being roasted in the pan until the oil and the curd separates was the best part in making biko. 

I still can remember her hands while mashing the grated matured coconut and extracting the fresh coconut milk. Everything was from scratch, no artificial ingredients were added.

I also remember that making biko was one of the special treat on a special occasion like birthdays or christening. 

This is the simple recipe of biko I can remember my Nanay thought me to do. 

When you buy malagkit rice make sure to clean and separate dirt and particles from it . In tagalog term (pilian ang malagkit na bigas). Wash malagkit rice (sticky rice) about 2-3 times. 

I soaked the malagkit rice in the 3rd extract of the coconut milk while I prepare the pot for boiling it.

1-kilo of malagkit rice boil it with 5 cups coconut milk.

You need brown sugar or muscovado sugar. For this one I used 1/2 kilo of brown sugar.

I prefer the darker color of brown sugar for that distinct taste when melted.

*** Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses.

I have some roasted sesame seed to add in later, (this is optional).

In a non-stick pan in high heat goes the first extract of milk coconut, do not include water in it. 

Let it cook until the milk reduces and roast until the coconut milk curd (latik) appears.

After 20-30 minutes this is the raosted coconut milk curd ( Latik). Set aside. 

Pandan leaves for the malagkit rice. Include pandan leaves when you cook the malagkit in a pot to add more flavor to it.

When the boiled sticky rice is cooked combine the melted brown sugar portion by portion mixing it well so that the sugar will coat evenly.

Set it in low heat while continue to stir it. 

After an hour of mixing and cooking the sticky rice with the brown sugar add the roasted sesame seeds. 

Place the biko in a pan topped it with latik.

There  you have it. 

Biko with latik.

The finish product. 

This is best paired with coffee, tea or a hot cup of chocolate.

I hope you can try out this recipe and hit me up in the comment section for any questions.

Have a great week ahead!