Discover the Flavorful Difference of Cooking with Sarsaya Oyster Sauce, Coco Martin and Moms

Food is the best way to a man's heart and so as to my family. Eat-out or dine at home is for me the best bonding for family, colleagues and friends. In cooking, it is good to be updated new discoveries of the best combination and most of us like the idea of fusion. It could be sometimes difficult for some moms like me to think of the next recipe that our family would love and appreciate.

Last week, Ajinomoto Philippines Corporation arranged a press conference to announce the launch of its newest product, SarsayaÒ Oyster Sauce, and celebrity endorser, Mr. Coco Martin. 

SarsayaÒ Oyster Sauce is concentrated from real oysters, complete with seasonings to provide a delicious blend of savory, sweet and salty taste to any dish. You can savor the real taste of oyster in every dish with  SarsayaÒ Oyster Sauce.

"SarsayaÒ Oyster Sauce is a unique brand of oyster sauce that is created to suit Filipino taste and preference, making many filipino dishes like ginisang kangkong and adobo more powerful and delicious," said Pena Alvina, Ajinomoto's Category Manager for Menu Seasonings.

There was a live cooking demonstration and cook-off by Chef Mcrhyan Rodrigo. He cooked Filipino favorites Ginisarsayang Kangkong with Tokwa and his own recipe, Thai Style Stir Fried Chicken using SarsayaÒ Oyster Sauce. Two ladies, one is fund of cooking and the other is a mom who doesn't cook, were asked to try to cook  Ginisang Kangkong with Tokwa using SarsayaÒ Oyster Sauce. But who knew there is more to just a simple Ginisang Kangkong just by adding Two ladies, one is fund of cooking and the other is a mom who doesn't cook, were asked to try to cook  using SarsayaÒ Oyster Sauce. It turned out to be a new tasty, exciting, and easy to cook dish to serve to family ad friends!

Ginisarsayang Kangkong with Tokwa

Ingredients:

1/4 cup                                       cooking oil

1 square                                     tokwa, sliced into cubes

2 cloves                                     garlic, thinly sliced

1/2 small size                            onion, thinly sliced

1 bundle (approx. 200 grams)   kangkong, separate leaves and stalks

2 tbsps./30g pack                       SarsayaÒ Oyster Sauce

Procedure:

1.  Fry tokwa until lightly brown. Set aside tokwa and sauté garlic and onion on the same 

     pan.

2.  Add kangkong stalks and stir-fry for about 30 seconds, put kangkong leaves and  fried

     fried tokwa. Continue stir-frying.

3.  Add SarsayaÒ Oyster Sauce. Mix and stir-fry for 1 minute. Serve hot.

Makes 4 servings

Nutrition information per serving:

Carbohydrates 5 g, Protein 4g, Fats 9g, Calories 115

Dish cost: Php 25.00

Primetime King Coco Martin, who is a big fan of his grandmother's cooking ,was chosen to endorse SarsayaÒ Oyster Sauce. Coco, a degree holder of Hotel and Restaurant Management claimed, "Kakaiba dahil lasang oyster na oyster!" He loved how SarsayaÒ Oyster Sauce can add that delicious and authentic oyster flavor that truly enhances simple dishes. Since he grew up loving the dishes by his grandmother, and cooking on his own as well, Coco appreciates the real taste of good food. 

Here is another recipe that is best for any occasion which is affordable & delectable using SarsayaÒ Oyster Sauce.

Pancit Canton

Ingredients:

3 tablespoons            cooking oil

5 cloves                     garlic, chopped

1 small size               onion, chopped

1/4 kilo                     liempo, sliced into thin strips

3 cups                       water

1/4 teaspoon             ground black pepper

1/4 kilo                     pancit canton, soaked and drained

1/2 cup                     chicharo, trimmed

1/2 cup                     carrot strips

1 small                     bell pepper, cut into strips

2 cups                      cabbage, shredded

4 tablespoons           SARSAYAÒ Oyster Sauce

Procedure:

1.  Heat oil in a large pan or wok, sauté garlic and onion until fragrant.

2.  Add meat slices and sauté until lightly brown.

3.  Add water and pepper. Bring to boil and simmer until meat is tender.

4.  Add pancit canton and mix well.

5.  SARSAYAÒ Oyster Sauce AND VEGETABLES. Mix and cook for about 2 minutes.

6.  Serve while hot.

Makes 6-8 servings.

Nutrition information per serving:

Carbohydrates 41g, Protein 17g, Fats 32g, Calories 520

Dish cost: Php 109.21

SarsayaÒ Oyster Sauce is available in 30g pack and 156g stand-up re-sealable pouch.

For more varieties in your kitchen, also try SarsayaÒ Sweet and Sour Sauce, available in 200g stand-up pouch, for a delicious blend of pineapple and tomato flavor.