Marinate all the seafood with SERI-AJI®.

Lay the banana leaves on top of the aluminum foil.

On top of the banana leaf, place the marinated seafood. Make sure the seafood is well coated.

Add in tomato, carrot, young corn and kaffir lime leaves. Wrap the foil nicely.

Grill the seafood over a hot grill for 10-15 minutes on each side or until cooked.

Serve it hot with a squeeze of calamansi and chopped coriander leaves

In a pot, boil 500ml of water and blanch the vegetables until partially cooked. Drain and set aside.

Heat cooking oil in a non-stick pan.

Sauté garlic until fragrant.

Add the blanched vegetables and season with TUMIX®.

Stir-fry the vegetables no more than 3 minutes to maintain the color and crispiness. Ready to serve.

Heat the cooking oil, then add onion and garlic. Stir until fragrant.

Add water, carrot, radish and anchovies. Let it boil for a while until the carrots and radish are soft.

Add choy sum and season with TUMIX®.

Ready to serve with sliced spring onions