Marinate the chicken with AJI-NO-MOTO®, turmeric powder and salt, then roast it in the air fryer for 20 minutes or until partially cooked. Toss and set it aside.

In a frying pan, stir fry lemongrass, ingredients (C) and kaffir lime leaves until fragrant.

Add in oyster sauce, chili sauce, brown sugar, water and calamansi juice.

Add in the chicken and season it with TUMIX®.

Add in the onion and let the gravy simmer.

Garnish with sesame seeds and chopped chives if desired. Ready to serve.

Boil water, add in SERI-AJI® and TUMIX®.

Add chicken, mushrooms, tomato, kaffir lime leaf, lemongrass and chili.

When the chicken is cooked, add lime juice and turn the heat off.

Ready to serve.

In a wooden mortar, pound in chilies, garlic, dried shrimp and peanuts.

Add in AJI-NO-MOTO®, palm sugar, lime juice and fish sauce. Stir with pestle a using circular motion.

Pound in long bean and tomato.

Lastly add in the shredded green papaya and stir well until well combined.

Ready to serve.

Bring water to a boil, stir in green tea powder, let the tea leaf bloom then strain it. The water will turn green.

Add in the agar-agar powder and half of the low fat milk. Stir constantly.

Turn the heat off and add Pal Sweet®.

Pour into a mold and let it set and chill. Serve it cold with half of the remaining low fat milk.