Press Release: Savor the deliciousness of the new Porksavor™

I love Ajinomoto products, from breading to seasonings. Ajinomoto makes every dish palatable. That is why I am happy that they came up with a new product, the Porksavor™ All-in-One Seasoning.  And because Filipinos love food with strong meaty flavors, which is why saucy, soupy or stir-fried dishes would usually be accentuated with pork meat or broth, Ajinomoto Philippines Corporation (APC) came up with a new product called Porksavor™ All-in-One Seasoning.

Porksavor™ is made from natural pork meat extract and bone broth, complete with spices and seasonings to bring out the deliciousness of home-cooked dishes. The new Porksavor™ is available in 8-gram packs for only PhP 2.00 Suggested Retail Price (SRP). It is truly an affordable way to draw pork flavor goodness in dishes without the cholesterol.

Here are some appetizing recipes that you can try using Porksavor™ All-in-One Seasoning:

Bihon Guisado


2 tablespoons cooking oil
1 tablespoon chopped garlic
¼ cup sliced onions
60 grams sliced pork liempo
1½ cups water
2 tablespoons soy sauce
125 grams Super Q Bihon
½ cup carrot strips
½ cup sayote strips
1 pack, 8 grams Porksavor™
1 cup shredded cabbage


  1. In a bowl, soak bihon in water for 15-20 minutes. Strain and set aside.
  2. Heat oil in a pan, sauté garlic, onions and pork for 1 minute over low heat.
  3. Add water and soy sauce. Bring to a boil and add soaked pancit bihon. Mix well.
  4. Add carrots and sayote, stir-fry in medium heat for 2 minutes.
  5. Season with Porksavor™ and mix well.
  6. Add cabbage and mix until cooked.
  7. Serve hot.

Calories 240, Carbohydrates 31g, Protein 5g, Fat 11g
Makes 3-4 servings
Dish Cost: PhP 79.00
Cost per serving: PhP 19.75

Bihon Soup



1.5 liters water
3 packs, 8 grams Porksavor™
125 grams Super Q Bihon


12 grams toasted chopped garlic
60 grams sliced carrot strips
60 grams thinly sliced cabbage strips
10 grams chopped spring onions
15 grams sliced red onions
30 grams ground pork sautéed in oil
10 grams crushed chicharon to garnish


  1. Prepare the broth by boiling 1.5 liters of water seasoned with 3 packs of Porksavor™.
  2. In a bowl, soak the bihon until it is covered with water for 15-20 minutes. Strain and separate the noodles and set aside.
  3. Combine the hot broth and the bihon noodles in your serving bowl.
  4. Top the soup with the prepared meat and vegetables. You may adjust the quantity of toppings as desired.
  5. Serve hot.

Suggestions: You may replace toasted garlic with 1 tablespoon of ginger cut in strips or add drops of sesame oil.

Calories 150, Carbohydrates 23g, Protein 4g, Fat 5g
Makes 5 servings
Dish Cost: PhP 60.00
Cost per serving: PhP 12.00

10 Detailed Examples of Cuisine in the UAE

The UAE is a fascinating country with a rich and varied culinary tradition that makes extensive use of meat, fish and rice. With over 200 different nationalities living and working in the Emirates, it should come as no surprise that the cuisine of this particular country has taken on an increasingly cosmopolitan flavour in recent decades. Traditional Emirati cuisine makes uses of a mixture spices that includes black pepper, ginger, cardamom, cinnamon, rose water, saffron and dried lemon.

A Wonderful Fusion

The presence of high-class restaurants and world famous chefs has helped to create a wonderful fusion of food that coexists quite happily alongside more traditional fare. International fast-food chains have also made major inroads into the UAE, making such services as pizza delivery a convenient and popular choice for citizens in many of the larger cities.

Al fanar hares
Al fanar hares
Image credit: Krista, license Attribution 2.0 Generic (CC BY 2.0)
Image source:

Emirati Dishes

In this article, we will be taking a closer look at some of the most frequently used ingredients of traditional Emirati cuisine. Below is a list of the 10 most popular emirate dishes together with a brief description of the ingredients used in their creation:

1. Al Harees

Possibly the best known and most traditional of Emirati dishes, Al Harees is often serviced at weddings and religious ceremonies such as Eid and Ramadan. Made from wheat and meat, with local ghee added as a final touch, this traditional dish is usually cooked for several hours in a clay pot, often placed in a specially prepared hole in the ground.

2. Al Machboos

Another traditional dish that is extremely popular in the UAE is Al Machboos. Red meat and rice are the main ingredients of this local favourite. Spices and dried lime are added to the boiled meet, followed by green peppers, tomatoes and potatoes. Layers of saffron and cooked rice are added to complete the dish.

 3. Al Qurs Al Mafrook

This is another dish that is often cooked in a specially prepared whole in the ground. The main ingredients of Al Qurs Al Mafrook are dough and gee.

4. Bageetha

The popular and traditional desert that is Bageetha is best made during the winter months. Consisting of flour, ghee and date paste, Bageetha is a relatively quick and simple dish to make.

5. Al Khameer

Al Khameer is basically a mix of flour, date paste and sugar that is kept overnight after being baked over burning coals.

6.  Al Salona

This particular dish is a kind of meat soup that consists mainly of boiled meat and onions. Eggplant, courgettes, okra and pepper are then subsequently added. Tomato paste and spices finish of the mixture, which is then simmered for 10 minutes before being serviced.

7.  Raqaq Bread

Raqaq bread is prepared by making a basic dough mixture that is then baked in the traditional manner. The addition of toppings such as sugar, butter and ghee, along with cheese or meat gravy, add the finishing touches to this flat bread.

8. Al Khabeesah

This particular dish is a mixture of roasted flour, sugar, water, rose water and saffron. Ghee and cardamom are also added on occasion. Cooking is a relatively simple matter of leaving on a medium heat until ready to serve.

9. Lukaimat

Lukaimat is one of the simpler Emirati dishes to prepare. Light dough balls that have been deep-fried are served up with a coating of date syrup for a delicious snack.

10. Chabab

An Emirati pancake that consists of eggs, flour and sugar, with cardamom often added for extra flavour. The addition of saffron provides the chabab with its distinctive yellow colouring, all topped off with a drizzle of local date syrup.


Many traditional Emirati dishes are similar to stews, being cooked in a single pot over a lengthy period of time. The core flavours of Emirati cooking are provided by the addition of spices such as saffron, turmeric and cardamom. In recent decades, the influx of foreign nationals has greatly added to the range of culinary delights available in the UAE. Even fast foods such as pizza and hamburger are now widely available in larger cities throughout the country. However, traditional cuisine is still widely enjoyed, never more so than at weddings and other special occasions.

Special Squid Adobo Recipe (Adobong Pusit)

When you see big squids in the market, grilling or making calamari are what comes first in your mind. But there are other ways of cooking squid other than grilled and fried breaded calamari. One way is squid adobo or adobong pusit.

Adobo is a popular Filipino dish. The meat is marinated in soy sauce, vinegar, lots of garlic, pepper and bay leaf then cook over low flame until meat is tender. For the squid adobo, I love using lemon instead of vinegar to eliminate the fishy smell then I add onion, cilantro and scallions for a richer flavor. If you want to cook squid adobo, you may use my special recipe below.

squid adobo


1/2 kg squid (washed and cleansed)
1 1/2 tbsp sesame oil
1/3 cup soy sauce
1/3 cup lemon juice (or vinegar)
1 tsp cracked black pepper
2 tbsp chopped cilantro
2 tbsp scallions (sliced thinly)
6 cloves of garlic (minced)
1/3 cup water


On a pan, heat the sesame oil. Saute the onion then the garlic until golden brown. Add the squid then cook for 2 minutes. Add the soy sauce, lemon juice, pepper and water. Cover and simmer until the liquid reduce by half. Add cilantro then simmer again for a minute. Sprinkle the scallions on top of squid adobo just before you serve it.

Cheesy Bread Pudding Recipe

Do you have left-over breads and don’t know what to do with them? Don’t throw them because you can use them to form a new dish or dessert. My favorite thing to do with the stale bread is pudding. Bread pudding is easy to cook and has few ingredients that are readily available in the kitchen. Most of the time I use left-over pandesal.

Pudding is a food formed by mixing various ingredients then baked, steamed or boiled to set. It can be savory dishes or desserts (pies and custards). In the Philippines the most known is the bread pudding made of stale or left-over bread soaked in mixture of egg and milk. Raisins or crushed nuts can be added to give it a twist but I like mine with cheese. Here’s my recipe of cheesy bread pudding.

cheesy bread pudding
Cheesy Bread Pudding
can be served warm or cold


12-15 pieces of bread ( depends on the size of bread to use)
1 big can or 1 & 1/2 cup evaporated milk
1/2 cup condensed milk
1/2 cup water
1/3 cup grated cheese
2 tbsp. melted butter
3 eggs (beaten)
1/2 tsp. vanilla


Mix all together the ingredients in a bowl except for the bread. Cut bread into pieces (1×1 inch thick) then add in the mixture. Mix until the bread is completely soaked. Grease a non-stick baking pan then pour the mixture in the pan. Top it with grated cheese. Steam over medium fire for 30-45 minutes or bake on a pre-heated oven at 175 degrees C for 30 mins.

To know if  the bread pudding is done, get a toothpick then poke the top of the pudding slightly in the middle. If the toothpick comes up wet or with batter, the pudding needs to be steamed or baked some more (for the baked pudding, cover it with aluminum foil before placing back in the oven so as not to over brown the top then bake for another 5-10 minutes). If the toothpick comes up dry and clean, then your bread pudding is ready. Serve warm or cold. My family loves it cold.

Chicken Tinola Recipe

Chicken Tinola is one of my daughter’s favorite dishes. Tinola is ginger soup with meat (either chicken or pork), chayote or green papaya and chilli leaves or malunggay. Now that the temperature is dropping, chicken tinola is perfect to comfort and warm you. Below is my recipe of chicken tinola.

chicken tinola recipe
chicken tinola ingredients


½ kg. chicken (cut into serving pieces)
2 chayote or 1 medium sized green papaya (cut into wedges)
1 cup chilli leaves or malunggay
thumb-size ginger root (sliced thinly)
1 medium size onion (sliced)
3 cloves garlic (minced)
2 tbsp. oil
3 tbsp. fish sauce
6 cups water
1/3 tsp. whole black pepper
salt to taste (optional)


In a pan, heat oil over medium heat. Sauté onion, garlic and ginger until golden brown. Add chicken, fish sauce and pepper. Cover and let it simmer until the juice evaporates and the chicken turns a little brown. Add water then cover and let it boil until the chicken is tender. Add chayote or green papaya and boil for another 3 minutes. Add salt (optional). Add the chilli leaves or malunggay just before you turn off the stove so as not to overcook it. Serve hot and enjoy!

chicken tinola
chicken tinola that is perfect to comfort and warm you