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These agar agar sticks are commonly used in Filipino dishes when making gelatin, or gulaman. They are molded nicely and eaten alone, or added to ‘sago at gulaman’ drinks, or cut into cubes and added as an ingredient to Filipino Christmas gelatin recipes.
A popular seasoning and flavor enhancer, AJI-NO-MOTO, an MSG (monosodium glutamate) product, is the purest form of umami, the fifth taste, altogether different from sweet, salty, sour and bitter. AJI-NO-MOTO is widely used to intensify and enhance umami flavors in sauces, broths, soups and many more foods.
Tulingan is Filipino for Thynoid tuna Baby Bonito – a small, thin fish which has a thick, light or dark, meaty flesh.
Pacific and Atlantic bonito meat has a firm texture and a darkish color. The bonito has a moderate fat content. The meat of young or small bonito can be of light colour, close to that of skipjack tuna. The Bonito is a popular food fish, eaten grilled, boiled, or baked. A popular fish in the Philippines, Filipinos like to prepare dishes like Sinaing na Tulingan and Ginataang Tulingan.
Sinaing na Tulingan is a Filipino Fish Recipe that translates to braised fish. The recipe makes use of bullet tuna, which is locally known as tulingan.
Some very popular dishes that Filipinos love to prepare are: Ginataang Tulingan is a Filipino dish wherein fish is cooked in coconut milk along with eggplant and other ingredients. Sinaing na Tulingan is a Filipino Fish Recipe that translates to braised fish.