Appetizer Recipe Collections: Aged Provolone with Three Dipping Sauces

Aged Provolone with Three Dipping Sauces

Ingredients: Marmalade:

• 1 pound (about 3 medium) green apples, cored, seeded and coarsely chopped
• 3/4 cup water
• 3 tablespoons apple cider vinegar
• 2 1/2 cups granulated sugar
• 1 jalapeño
• Olive Tapenade:
• 1 cup Italian Cerignola green olives, or other green olives, pitted
• 2 tablespoons blanched almonds
• 1 teaspoon fresh basil leaves
• 1/2 teaspoon fresh thyme leaves
• 1/2 teaspoon fresh oregano leaves
• 1/4 cup extra virgin olive oil
• 12 ounces Wisconsin Provolone Cheese, cut into strips
• 1 cup prepared Italian-roasted tomato sauce (Or your favorite marinara sauce)

Cooking Procedures: For Marmalade (Makes 2 3/4 cups): Place apples, water, vinegar and sugar in stainless steel or nonstick pan. Bring to boil over medium-high heat. Add jalapeño and continue to boil, stirring occasionally, until the mixture reaches 220°F (approximately 105°C) on a candy thermometer, about 45 minutes. Remove from heat and cool. Pour into covered container and refrigerate. For Olive Tapenade (Makes 3/4 cup): Combine all ingredients except olive oil in food processor bowl fitted with metal blade. Process until coarsely chopped. Add oil in a thin stream while continuing to process. Process until a fine puree. Pour into covered container and refrigerate. For Final Preparation: Place strips of Provolone cheese in center of large serving platter. Serve marmalade, olive tapenade and prepared tomato sauce in small bowls on platter. Makes 12 servings.

How To Make Yaki Gyoza Dumplings (Video)

Here is a simple guide featuring a video taken from Youtube.com where the video describes how to make Yaki Gyoza dumplings, a popular Chinese recipe from some old folks and ancestors.

Asian Recipes: Wonton Soup

                                    Wonton Soup

 Ingredients:                                

1/4 kilo ground pork 
1/4 cup finely chopped cabbage 
1/4 cup finely chopped shelled and deveined shrimps 
1/4 cup chopped spring onions 
1 egg, lightly beaten 
1 1/2 tablespoons cornstarch 
2 tablespoonssoy sauce 
2 teaspoons sesame oil, divided 
1 teaspoon oyster sauce 
wonton wrappers 
1 egg white, lightly beaten 
1/2 kilo mustard, cut into 1" length
6 - 8 cups chicken broth 
1 teaspoon AJINOMOTO GINISA FLAVOR MIX 
1/4 teaspoon "AJI-NO-MOTO" Super Seasoning

Cooking Procedures:

1. In a large bowl, combine pork, cabbage, shrimps, 2 tablespoonsof spring onions, egg, cornstarch , soy sauce, sesameoil andoyster sauce. Mix well. 
2. For wontons, work with about 12 wrappers at a time, keepingremaining wrappers covered with plastic wrap.
3. Place 1 wonton wrapper on work surfacewith one pointfacing you. Place 1 teaspoon filling in bottom corner and  fold bottom cornerover filling. Moistenside corners ofwonton wrapperswith egg white. Bring side cornerstogether  overlapping slightly ;pinch together to seal.Cover withplasticwrap while ffillingremaining wrappers. 
4. Cook immediately; you may refrigerate this up to 8 hours orfreeze in a resealable plastic bag.
5. Add wontons to large pot of boiling water and cook untilfilling is no longer pinkish, about 4 minutes. Drain. Place in  a bowl of cold water to prevent from sticking together.
6. Bring chicken brothto a boil. Add mustard and sprinkle withAJINOMOTO GINISA FLAVOR MIXand AJI-NO-MOTO"Super Seasoning.
7. Drain wontons, add to hot broth .
8. Ladle to soup bowls and garnish with remaining spring onions. 

Makes 8-10 servings.

Asian Recipes: Yang Chow Fried Rice

                                    Yang Chow Fried Rice

Ingredients:

1/4 cup oil
1/2 cup diced shrimps
1/2 cup diced chicken
1 piece Chinese sausage, diced
2 slices ham, diced
1/2 cup diced carrot
2 tablespoons diced celery
1/4 cup minced red bell pepper
1/4 cup minced green bell pepper
1/4 cup soy sauce
6 cups cooked rice
2 tablespoons AJINOMOTO GINISA FLAVOR MIX
1 cup bean sprouts
2 tablespoons chopped spring onions

 Procedures:

1. In hot oil, stir fry shrimps and chicken until color changes.
2. Add Chinese sausage, ham, carrot, celery and bell peppers.
3. Add soy sauce and cooked rice. Mix well.
4. Sprinkle AJINOMOTO GINISA FLAVOR MIX and mix well.
5. Lastly, put in bean sprouts and spring onions. Stir for a few minutes.

International Recipes: ULTIMATE ROAST CHICKEN WITH WHITE WINE

                                    ULTIMATE ROAST CHICKEN WITH WHITE WINE

 

Ingredients:

 

2 whole chicken (cleaned)

250 grams goat's cheese

10 pcs sprigs of fresh rosemary

2 pcs. whole onions

2 pcs bulb of garlic

2 pcs large tomato

1 bar butter

3 cups olive oil

2 ft string na pantali sa manok

1 bottle white wine

 

For the sauce:

1/2 cup button mushroom

1 cup flour

1 cup butter

4 cups chicken stock

1 cup liquid seasoning AJI-NO-MOTO Super Seasoning

 

Procedures:

1. Combine all ingredients into a paste or in solid form and apply and put inside the chicken
2. Pagsamasamahin ang lahat ng sangkap, haluin nang mabuti at ilagay sa loob ng manok
3. Tie the chicken
4.  Isara ang butas sa manok gamit ang panali
5. Set oven to 400 degrees and oven roast for 1 to 1 1/2 hour 
6. Ilagay sa 400 degrees ang oven at i-roast ang manok for 1 to ? hours
7. Heat butter and mushroom and add flour
8. Tunawin ang butter sa isang kaldero, lagyan ng mushroom at harina
9. Put chicken stock, mix with liquid seasoning
10. I-lagay ang chicken stock at liquid seasoning.
11. Taktakan ng AJI-NO-MOTO Super Seasoning
12. Pour over the chicken and serve
13.  I-buhos sa roasted chicken at i-serve

 

International Recipes: Tomato Saffron Risotto with Grilled Salmon

                                    Tomato Saffron Risotto with Grilled Salmon

 

Ingredients:

 

4 pcs of 120 gms boneless salmon

8 large prawns

1 lemon

Olive oil

Salt

Pepper

 

For Tomato Saffron Risotto:

400 gms Arborio rice

? small onion, diced

1 large tomato, seeded and diced

2 cloves garlic, diced

? gms saffron

1 ? liter of fish stock

Parsley, chopped

Basil, chopped

AJI-NO-MOTO Super Seasoning

 

 Cooking Procedures:

1. Season salmon and prawns with lemon, salt and pepper and olive oil.
2. Grill for 3-5 minutes. Set aside.

 

International Recipes: Spaghetti In Pesto With Hungarian Sausage

                                    Spaghetti In Pesto With Hungarian Sausage

 

Ingredients:

 

500 grams cooked spaghetti

 

Pesto Sauce:

50 grams basil leaves, sliced

3 cloves garlic, crushed

1/4 cup cashew nuts

1 tablespoon grated Parmesan cheese

1 tablespoon soy sauce

1/2 cup olive oil

1 pack 2.8 grams AJI-SHIO Garlic Plus

1/8 teaspoon AJI-NO-MOTO Super Seasoning

1 cup diced fried Hungarian sausageparmesan cheese

 

Procedures:

1. Arrange spaghetti noodles in a serving plate.
2. Mince and blend basil leaves, garlic, cashew nuts, parmesan cheese, soy sauce, olive oil, AJI-SHIO Garlic Plus and AJI-NO-MOTO Super Seasoning in a blender. Blend until it reaches a rich and pasty consistency.
3. Pour over spaghetti and top with Hungarian sausage, sprinkle with grated Parmesan cheese. 

Makes 6 servings.

 

International Recipes: Seafood Crispies

                                    Seafood Crispies

 

Ingredients:

 

200 grams chopped shrimp meat

100 grams chopped mussel meat

100 grams flaked crabmeat

1/4 cup melted butter

2 tablespoons calamansi juice

1 tablespoon chili sauce

1 teaspoon sesame oil

1 pack 2.8 grams AJI-SHIO Garlic Plus

1 pack 2.8 grams AJI-SHIO Pepper Plus

1/4 teaspoon AJI-NO-MOTO Super Seasoning

1 1/2 cups all purpose flour

3 beaten eggs

1 1/2 cups breadcrumbs

cooking oil for deep frying

 

 Procedures:

1. Combine shrimp, mussel and crabmeat. Add butter, calamansi juice, chili sauce, sesame oil, flour and sprinkle AJI-SHIO Garlic Plus, AJI-SHIO Pepper Plus and AJI-NO-MOTO Super Seasoning. Mix very well.
2. Form mixture into small balls, then dredge in flour, dip in beaten egg and roll in breadcrumbs.
3. In hot oil, deep fry until golden brown.
4. Serve with catsup or mayonnaise. 

Makes 15 pieces.

 

International Recipes: Rotini Con Chicken Curry

                                    Rotini Con Chicken Curry

 

Ingredients:

 

500 grams cooked rotini noodles

2 tablespoons cooking oil

1/2 cup sliced onions

1/2 cup minced red bell pepper

1/2 cup minced green bell pepper

1 cup cubed chicken breast

3/4 cup milk

1 1/2 tablespoons curry powder

1/2 cup cubed potatoes

1 1/2 packs 7 grams AJINOMOTO GINISA FLAVOR MIX

1/4 teaspoon AJI-NO-MOTO Super Seasoning

2 tablespoons cornstarch dissolved in 1/2 cup water

sliced fresh basil leaves

 

Cooking Procedures:

1. n hot oil, saute green and red bell pepper, chicken cubes until it browns.
2. Add milk, let it simmer and add curry powder.
3. Add potatoes and simmer until tender.
4. Sprinkle AJINOMOTO GINISA FLAVOR MIX and AJI-NO-MOTO Super Seasoning.
5. Add cornstarch mixture and blend well. Simmer in low heat for another minute. Pour over cooked rotini and top with basil leaves. 

Makes 3 servings.

 

International Recipes: Pasta with Sirloin Steak

                                    Pasta with Sirloin Steak

 

Ingredients:

 

500 grams Sirloin steak

250 grams Spinach Fettucini Pasta, cooked

225 grams butter5 cloves of garlic

2 egg yolks

2 cups milk

3 pieces of bread, toasted

1 pc white onion, minced

1 cup olive oil1 can button mushroom, sliced

3 tsps fresh rosemary

1 liter beef stock/broth

1 cup red wine

2 pcs fresh rosemary stalk for garnish

 

Procedures:

1. Season steak with salt and pepper. Grill till medium well. Set aside and slice thinly before serving.
2. Infuse garlic in olive oil.
3. Toss fettucini in oil; set aside.
4. Saute onions in butter, add mushroms. Deglaze with red wine and let reduce by half. Add in beef stock, bread crumbs and rosemary. Season.
5. Beat egg yolks in milk. Temper before adding into pan. Plate together with pasta and steak. Pour sauce over steak and serve.                          

 

International Recipes: Roast Pork Tenderloin with Candied Orange

                                    Roast Pork Tenderloin with Candied Orange                                  

Ingredients:

1 1/2 kg Pork Tenderloin 
1 pack 7gAJI-GINISA
Mole Sauce 
7 pcs. Canned peeled tomatoes 
3 fresh jalapeno peppers 
2 tbsp and 3/4 tsp crushed walnuts 
1 tbsp and 2 tsp sesame seeds 
2 tbsp raisins 
30 grms bittersweet chocolate, melted 
2 tsp minced garlic 
1-1/4 cups beef stock 
Candied Orange 
6 pcs Orange 
1 cup Sugar 
1 cup water To taste
Rhum 
Mash potatoes 
Pork Tenderloin

Cooking Procedures:

1. Preheat oven to 325?F. 
2. Season tenderloin. 
3. On a hot pan sear the marinated pork tenderloin on  all sides. 
4. Place in a roasting pan and roast for about 30 min. 
5. Then rest it for about 5 min.   

Mole Sauce: 

Place jalapeno peppers on stove top

Internationl Recipes: Roasted Mushroom with Lara Sauce Pizza

                                    Roasted Mushroom with Lara Sauce Pizza

 

Ingredients:

 

For pizza:

6 pcs large shiitake mushrooms

2 tbsp olive oil1 pc onions, minced

3 cloves garlic, mincedSaltPepper

AJI-NO-MOTO Super Seasoning

 

For sauce:

1 tbsp onions

1/2 tbsp garlic

2 tbsp flour

2 1/2 tbsp butter

1 cup cream

1/4 cup chicken stock

Chopped parsley

Parmesan cheese

Mozzarella Cheese

Thin Pizza Crust

Walnut oil

 

 Cooking Procedures:

1. For roasted mushrooms, cut mushrooms into 1/2 inch strips. Lay them in baking pan. Drizzle olive oil. Put garlic, onions, crushed black peppersalt and AJI-NO-MOTO Super Seasoningon top.
2. Roast in oven at 350 degrees Fahrenheit for about 10 minutes. Let cool.
3. For sauce, saute garlic and onions in butter. Add in flour. Cook flour on medium heat for about a minute. Add in cream and chopped parsley and parmesan cheese. Season with salt and pepper.
4. To assemble, spread sauce on the pizza crust then top with mozzarella and Parmesan cheese. Top with roasted mushrooms and drizzle with walnut oil.

 

International Recipes: Pulled Baby Back Rib Sandwich and Spicy Shrimp

                                    Pulled Baby Back Rib Sandwich and Spicy Shrimp

 

Ingredients:

 

RIB SANDWICH   
1 kl baby back ribs 
500 ml beef stock 
2 tbsp tomato paste 
250 ml pineapple juice 
1 pc bay leaf 
2 tbsp honey 
2 tbsp whorecestershire sauce 
2 tbsp soy sauce 
1 small pc onion 
5 cloves garlic 
1 pack 6g AJI-SHIO Pepper Plus   
5 pcs ciabatta bread 
1/2 cup mayonnaise 
5 leaves lettuce
5 slices tomato 
5 slices cheddar cheese   

SCAMPI- 5 pcs per serving   
20 pcs medium prawns 
5 cloves garlic 
1 tbsp butter 
2 tbsp olive oil 
2 tbsp lemon 
? cup beer 
chili flakes
? garnish 
Tabasco to taste 
1 pack 7g AJINOMOTO GINISA FLAVOR MIX 

1 small red and green bell pepper 
parsely-garnish

 

Procedures:

 

FOR THE RIB SANDWICH:

1. Mix Beef stock, tomato paste,bay leaf,pineapple juice, worcesterchire sauce,soy sauce, onions,garlic, AJI-SHIO PEPPER PLUS, Honey and Ribs in a saucepan. 
2. Braise for about an hour 
3. Take meat out of the sauce when tender  Grill The ribs 
4. After Grilling,Pullthe meat off the bones then assemble the sandwich with the bread,lettuce,tomato, mayo, cheese,and the reduced sauce   

FOR THE SCAMPI:

1. Heat pan, add olive oil and butter 
2. Saute garlic, add the shrimp and the bell pepper 
3. Add AJI-GINISA. 
4. Add the beer, Tabasco, and parsely. 
5. Top with chili flakes and more parsely when plating. 
6. Plate sandwich beside the shrimps

 

International Recipes: Oriental Chicken Wings

                                    Oriental Chicken Wings

 

Ingredients:

 

1 kilo well-cleaned chicken wings

1/4 cup soy sauce

1/4 cup hoisin sauce

2 tablespoons rice wine

2 tablespoons honey

1 teaspoon AJI-SHIO Seasoning Mix with Garlic

 

 Cooking Procedures:

1. In a bowl, combine soy sauce, hoisin sauce, rice wine and honey. Sprinkle AJI-SHIO Seasoning Mix with Garlic and mix very well until completely dissolved. Add chicken wings and mix well. Cover and marinate for at least 4 hours or preferrably overnight.
2. Preheat oven to 375 degrees F.
3. Line broiler or shallow baking pan with aluminum foil. Put chicken and bake for 30 minutes turning occasionally. Bake for another 25 minutes,occasionally brushing with marinade until brown in color.
4. Serve hot.

Makes 5 servings.                

 

International Recipes: Maple Curry Chicken with Vegetable Couscous

                                    Maple Curry Chicken with Vegetable Couscous

 Ingredients:

Maple Curry Chicken
2 tablespoons butter
1 large chopped onion
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 cups cubed cooked chicken breast meat
3 cloves garlic
1 teaspoon sugar
1/4 cup pure maple syrup
1 cup heavy cream
2 1/2 tablespoons hot curry paste    
Vegetable Couscous
2 medium diced carrots
1/2 cup diced celery
1 teaspoon onion, diced
1/4 cup julienned sweet yellow pepper
1/4 cup julienned sweet red pepper
2 tablespoons olive or canola oil
1 medium diced zucchini
1/4 cup minced fresh basil
1/4 teaspoon AJI-SHIO Seasoning Mix with Garlic
1/8 teaspoon AJI-SHIO Seasoning Mix with Pepper
1 dash hot pepper sauce
1 cup uncooked couscous
1 1/2 cups chicken broth
3 teaspoon AJINOMOTO GINISA All Purpose Seasoning Mix

Procedures:

1. Maple Curry Chicken
2. Heat butter and oil in a large skillet over medium heat.
3. Add onion and peppers, and cook until onions are soft and translucent. Stir in cooked chicken and garlic, and sprinkle with sugar.
4. Cook, stirring for about 3 minutes, then stir in maple syrup, and cook for about 5 more minutes, until caramelized.
5. Stir in curry paste and heavy cream, and reduce heat to low. Simmer uncovered for 10 to 15 minutes, or until the sauce reaches your desired thickness.     Vegetable Couscous
6. In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until crisp-tender.
7. Add the next five ingredients; mix well. Stir in the couscous. Add broth; bring to a boil.
8. Cover and remove from the heat; let stand for 5-8 minutes.
9. Fluff with a fork and sprinkle with AJINOMOTO GINISA All Purpose Seasoning Mix. Serve immediately.   

 

International Recipes: Low Fat Brownies ala Mode

                                    Low Fat Brownies ala Mode

 

Ingredients:

 

1 cup all-purpose flour

? tsp baking powder

3 tbsp unsweetened cocoa powder

1 cup caster sugar

? cup low-fat yogurt

2 pcs eggs, beaten

1 tsp vanilla extract

1 tbsp vegetable oil

Light cookies and cream ice cream

 

Cooking Procedures:

1. I-preheat ang oven ng 350 degrees Fahrenheit o 180 degrees Celsius. Takpan ng baking paper ang isang 8-inch square pan.
2. I-sift ang harina, baking powder at cocoa powder sa isang bowl. Ihalo ang caster sugar. I-beat in ang yogurt, itlog, vanilla at vegetable oil hanggang mahalong mabuti.
3. Ilagay ang mixture sa baking pan at i-bake ng 25 minuto. Itabi at hayaang lumamig to room temperature.
4. Hatiin sa mga parisukat ang brownies. Ihanda kasama ng light cookies and cream ice cream. 

 

International Recipes: Herb-Grilled Chicken

                                    Herb-Grilled Chicken                

 

Ingredients:

 

1 kilo chicken, cut into serving pieces

1 1/2 teaspoons chicken seasoning

3/4 teaspoon dried oregano leaves

3/4 teaspoon rosemary leaves

1/2 teaspoon thyme

1/2 teaspoon paprika

3/4 cup vegetable oil

6 tablespoons vinegar

1 beaten egg

1pack 6 grams AJI-SHIO Seasoning Mix withPepper

1 pack6 gramsAJI-SHIO Seasoning Mix with Garlic

 

Cooking Procedures:

1. In a bowl,combine chicken seasoning,oregano, rosemary, thyme, paprika, vegetable oil, vinegar and egg. Sprinkle AJI-SHIO Seasoning Mix withPepper and AJI-SHIO Seasoning Mix with Garlic. Mix thoroughly until completely dissolved.
2. Add chicken and marinate for 2-3 hours.
3. Grill chicken, skin side - up for 15 minutes. Turn and baste with marinade. Continue turning and basting for about 30 minutes or until chicken is tender but not dry.
4. Serve hot.

Makes 8 servings.                

 

International Recipes: Hawaiian Roast Chicken

                                    Hawaiian Roast Chicken

 

Ingredients:

 

1 whole chicken (approx. 1 to 1 1/2 kilos)
1 tablespoon AJINOMOTO GINISA All Purpose Seasoning Mix

Marinade:
1/4 cup soy sauce
1 tablespoon chopped celery
1/2 teaspoon ground cinnamon
1/4 teaspoon whole anise seeds
2 tablespoons honey
2 tablespoons vinegar

Sauce:
Roast drippings
Left over marinade
1/4-1/3 cup water
1-2 tablespoons cornstarch dissolved in1-2 tablespoons water

 

 Procedures:

1. Wash and dry chicken thoroughly. Rub with AJINOMOTO GINISA All Purpose Seasoning Mix inside and out. Let stand for 15 to 30 minutes.
2. Combine together soy sauce, celery, cinnamon, anise seeds, honey and vinegar. Add chicken and marinate for at least 2 hours. Drain.
3. Preheat oven to 325 degrees F. Place chicken on rack of roasting pan. Put another pan with water under. Roast chicken for 1 hour or until done.
4. Trasnfer drippings to a saucepan. Add leftover marinade and bring to a boil. Thicken with cornstarch. Let boil, stirring constantly, until thick.

Makes 4-6 servings.

 

International Recipes: Grilled Shrimps and Scallops with Eggplant

                                    Grilled Shrimps and Scallops with Eggplant

Ingredients:

6 pieces large prawns 
6 pieces large scallops 
2 pieces eggplant 
1 pack all purpose cream all purpose 
1 piece orange 
1 stalk celery 
6 cloves garlic 
5 pieces asparagus 
3 tablespoons olive
Corn or canola oil 
2 tablespoons butter 
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix 
1 medium onion

 Cooking Procedures:

1. Sauté shrimp, scallops,eggplant and asparagus into onion and garlic, putAJINOMOTO GINISA All Purpose Seasoning Mix. Set aside.      
2. Sautégarlic and celery inbutter and little oil, then pour some shrimp and scallop juice to add more flavor. 
3. Pour all purpose cream and mix three times, put orange to make it taste citrus and to change its color.
4. Plate it in napoleon style. Ready to serve.  

International Recipes: Fillet Mignon w/ Garlic Mashed Potatoes

                                    Fillet Mignon w/ Garlic Mashed Potatoes

                            

Ingredients:

 

For beef:

2 pcs 175 gms beef tenderloin

4 pcs large bacon strips

2 cloves garlic, chopped

4 sprigs rosemary

4 sprigs thyme

4 tsp olive oil

1 pack 6 g Aji-Shio Garlic Plus

 

For mashed potatoes:

3 cups mashed potatoes

1 head garlic

2 tbsp parsley, minced

 

For sauce:

2 cups beef broth

2 tsp roux (cooked flour and butter)

2 cups sherry wine

3 tsp shallots, chopped

? tbsp tarragon, chopped

 

For mix greens:

Mix greens

Olive oil

Lemon

Salt

Pepper

 

Cooking Procedures:

1. I-wrap ang karne gamit ang bacon strips. Itabi.
2. Sa isang mixing bowl, haluin ang buwang, rosemary, thyme, olive oil at Aji-Shio Garlic Plus.
3. Ilagay ang karne sa ginawang marinade ng 30 minuto.
4. I-sear ang karne at ilagay sa oven na may init na 350 degrees Fahrenheit hanggang maluto. Hayaan ng 5 minuto bago ihanda.

 

For mashed potatoes:

1. I-roast ang buwang.
2. Ihalo ang buwang sa mashed potatoes. Lagyan ng parsley. 

For sauce:

1. Sa isang sauce pan, lutuin ang shallots sa sherry wine. I-reduce ang sherry wine ng higit sa kalahati. Idagdag ang beef broth. I-simmer ng 3 minuto.
2. Idagdag ang tarragon at roux. I-simmer ng isang minuto.
3. Ihanda kasama ng karne.

 

International Recipes: Fruitcake Cookies

                                    Fruitcake Cookies

 

Ingredients:

 

3 cups dried figs, chopped

1/3 cup golden raisins

1/3 cup dark raisins

2/3 cup candied cherries, chopped

? cup green candied pineapples, chopped

1 tbsp honey

1 tbsp lemon juice (from fresh a lemon)

1 pinch salt

2 ? cups walnuts, chopped

1 cup unsalted butter, softened

? cup super fine sugar

1/3 cup packed brown sugar

1 egg

2 2/3 cups all-purpose flour

1/2 tsp ground cloves

? tsp cinnamon

? tsp nutmeg

? tsp salt

 

 Cooking Procedures:

1. I-preheat ang oven ng 350 degrees Fahrenheit (175 degrees C)
2. Sa isang malaking bowl, haluin ang prutas, honey, lemon juice, asin at walnuts. Takpan at i-marinate overnight.
3. Haluin at i-cream ang mantekilya, brown sugar at white sugar hanggang maging pino. Idagdag ang itlog at haluing mabuti. Itabi.
4. Haluin ang harina, asin, cinnamon, nutmeg at cloves. Dahan-dahang ihalo ito sa butter mixture. Idagdag ang fruit at nut mixture.
5. Gamit ang kutsara, i-scoop ang dough at ilagay sa isang cookie sheet ng at least 1 inch apart. I-bake ng 10-13 minuto sa preheated oven o hanggang maging golden brown ang mga cookies.

 

International Recipes: Double Cheesy Chili Con Burger

                                    Double Cheesy Chili Con Burger

 

Ingredients:

 

2 piecesbeef patty

4 pieces cheese singles

1 pack minced honey-cured bacon

1 cup minced button mushroom

1 can chili con carne

1 bottle cheese spread

1 piece burger bun

A dash of AJI-NO-MOTO Umami Super Seasoning

 

 Procedures:

1. Pan-fry beef patty until well-cooked. Top with cheese singles. Set aside.
2. Pan-fry bacon and mushrooms. Set aside.
3. Heat the chili con carne.
4. Serve altogether and top with cheese spread.                    

 

International Recipes: CHICKEN PARCEL PASTA

                                    CHICKEN PARCEL PASTA     

 

 Ingredients:

 

1/4 cupbutter

1 piece chopped onion

1 clove crushed garlic

3 tablespoon choppedparsley

2 cups bread crumbs

Olive oil

6 chicken breast, skinless and pounded

1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix

 

SIDE PASTA:

1/2 kilo coofettuccini cooked

1 tablepsoon onion

1 tablespoon garlic

2 tablespoonsbutter

Sliced red bell pepper for garnishing

Parmesan cheese for topping

 

 Cooking Procedures:

1. Melt butter in medium heat. Stir-fry onion and garlic. Add button mushroom. Season with AJINOMOTO GINISA All Purpose Seasoning Mix.
2. Add mushroom mixture to parsley and bread crumb. Season to taste4. Place chicken on top of aluminum foil. Top one half each fillet with bread crumb mixture. Fold over other half to enclose. Wrap foil around chicken. Cook on pre-heated oven for 15 minutes till tender.
3. Wrap with foil.Bake in the pre-heated oven for 15 minutes or until chicken is cook.

FOR PASTA:

1. Saute onion, garlic in butter and olive oil. Add cooked pasta. Season to taste. Serve on platter with chicken parcels and pasta on the side. Sprinkle red bell pepper and cheese on pasta.

 

International Recipes: Blue Cheese encrusted Steak with Carbonara Pasta

                                    Blue Cheese encrusted Steak with Carbonara Pasta

 

Ingredients:

 

Steak:

1 tablespoon butter

1/2 cup minced white onion

3 cloves garlic, minced

1 tablespoon chopped fresh thyme

3/4 cup low-sodium beef broth

1/2 cup port wine

1 tablespoon vegetable oil

4 filet mignon steaks (1 1/2 inch thick)

3/4 cup crumbled blue cheese

1/4 cup panko bread crumbs

 

Carbonara:

1 pound dry fettuccini noodles

8 slices bacon

4 eggs

cup grated Parmesan cheese

1 Cups heavy cream

cup milk

ground black pepper to taste

 

Garlic Pandesal:

10 pcs large pugon pandesal

5 pcs garlic gloves cup butter

Bundle of parsely

Salt and pepper

 

 Procedures:

1. Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.
2. Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.
3. Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.
4. Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. Wait for 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.
5. Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
6. Fry bacon in skillet over medium heat until crispy, remove and drain on paper towel. Chop with knife into bits.
7. Beat the eggs, cheese and cream in a bowl, then add the bacon. Pour over the pasta in the pan and toss gently using tongs.
8. Return the pan to a very low heat and cook for 1 to 2 minutes, or until slightly thickened. Don't overheat or the eggs will scramble. Season well with black pepper and serve.
9. Mix together garlic, butter salt and pepper, parsley in a food processor. Spread over the pandesal and toast.                                                  

 

 

 

International Recipes: Barbecued Baby Back Ribs

                                    Barbecued Baby Back Ribs

 

Ingredients:

 

1 1/2 kilos baby back ribs    

Barbecue sauce:
1/4 cup margarine
1 cup chopped onions
1 cup tomato catsup
1/3 cup water
1/4 cup packed brown sugar
1 teaspoon barbecue seasoning
2 tablespoons soy sauce
2 teaspoons calamansi juice
1 pack 6 grams AJI-SHIOSeasoning Mix with Pepper

 

Cooking  Procedures:

1. Pre heat oven to 325 degrees F. Arrange ribs on the rack of a shallow roasting pan.Set aside.
2. Melt margarine in a saucepan. Add chopped onions and saute'until transparent.
3. Add catsup, water, brown sugar, and barbecue seasoning.
4. Let boil while stirring to avoid burning.       Add soy sauce and calamansi juice.      
5. Pour over ribs and bake uncovered for 1 1/2 hours.
6. Brush with excess barbecue sauce.
7. Sprinkle AJI-SHIOSeasoning Mix with Pepper, brush well before serving.

Makes 10-12servings.

 

Appetizer Recipes: Fish & Broccoli in Tartar Dressing

                                    Fish & Broccoli in Tartar Dressing

 

Ingredients:

 

300 grams cubed labahita fillet

3 tablespoons soy sauce

1 tablespoon sugar

2 tablespoons calamansi juice

1/4 teaspoon AJI-NO-MOTO® Umami Super Seasoning 

 

Coating Mix:

1 1/2 cups flour

2 beaten eggs

1 1/2 cups Japanese breadcrumbs

cooking oil for deep frying

1 cup blanched broccoli florets

 

Tartar Sauce:

1 hard boiled egg

3/4 cup water

1/2 cup mayonnaise

2 tablespoons pickle relish

1 tablespoon capers

1 teaspoon chili sauce

2 tablespoons soy sauce

1/2 teaspoon AJI-SHIO Seasoning Mix with Garlic

 

 Procedures:

1. Combine soy sauce, sugar, calamansi juice and AJI-NO-MOTO® Umami Super Seasoning. Add labahita and marinate for 2 hours.
2. Dredge fish cubes in flour, dip in beaten egg and roll in breadcrumbs. 
3. In hot oil, deep fry coated fish cubes until golden brown. Drain fried fish in kitchen paper towels. 
4. In a serving plate, arrange blanched broccoli and place fried fish cubes at the center. Pour tartar sauce over fish and broccoli.
5. Prepare sauce, combine hard boiled egg, water, mayonnaise, pickle relish, capers, chili sauce, soy sauce and AJI-SHIO Seasoning Mix with Garlic in blender. Blend until it reaches creamy consistency.  

Makes 4 servings.

 

Appetizer Recipes: Fish-Stuffed Peppers

                                    Fish-Stuffed Peppers

 

Ingredients:

 

2 tablespoons butter

1/4 cup chopped onions

1/2 cup canned tuna in water

1/3 cup minced red bell pepper

1/4 cup chopped basil leaves

1/2 cup all purpose cream

1 pack 2.8 grams AJI-SHIO Seasoning Mix with Pepper

1/8 teaspoon AJI-NO-MOTO® Umami Super Seasoning

1/2 cup diced cheddar cheese

6 pieces top removed and seeded green bell pepper

 

 Cooking Procedures:

1. In melted butter, stir-fry onions, tuna, bell pepper and basil leaves for 2 minutes.
2. Add all purpose cream and cheese. Sprinkle AJI-SHIO Seasoning Mix with Pepper and AJI-NO-MOTO® Umami Super Seasoning. Cook for another minute. Cool. 
3. Stuff bell peppers with fish mixture. 
4. Transfer in a greased baking dish and bake for 10 minutes at 350 degrees F.  

Makes 6 servings.

 

International Recipes: Nalabkit Chicken Lollipops

                                    Nalabkit Chicken Lollipops

 

Ingredients:

 

10 pcs. Chicken lollipop / chicken wings

 

For sauce:

100 gms quickmelt cheese

? cup milk

2 tbsp margarine

1 tbsp minced garlic

A pinch of Italian seasoning CRISPY FRY Breading Mix

 

Cooking Procedures:

 

For dusting:

1. I-season ang manok gamit ang Crispy Fry.
2. I-deep fry sa mainit na mantika ng 4 na minuto.

For sauce:

1. Prituhin ang buwang sa margarine.
2. Idagdag ang gatas, herbs at grated cheese. Lutuin ng 5 minuto sa ibabaw ng mahinang apoy. 

   

International Recipes: Kristoff-Style Tenderloin Medallions

                                    Kristoff-Style Tenderloin Medallions

 

Ingredients:

 

50 pieces tenderloin medallions

50 pieces bacon

150 piees asparagus

20 pieces chicken broth cubes

10 cans of mushroom

12 packs of pack of flour

1 large pack of demi-glaze powder for instant demi-glaze

Liquid seasoning

5 liters fresh milk

50-70 pieces large potatoes

10 bulbs minced garlic

50 pieces chopped white onions

50 pieces gratedcarrots

Fresh Parsley

1 pack cooking oil

1 pack 6g Aji-Shio Pepper Plus

 

 Cooking Procedures:

1. Ilagay ang bacon sa gilid ng tenderloin medallions. I-season with Aji-Shio Pepper Plus at Aji-Shio Garlic plus. I-pan sear at i-bake.
2. I-pan sear ang asparagus. Itabi.
3. Para makagawa ng gravy, haluin ang mantekilya, harina, kabuti, tenderloin juices, liquid seasoning at chicken broth.   Gumawa ng instant demi-glaze gamit ang demi-glaze powder.
4. Para makagawa ng mashed potatoes, pakuluin ang patatas sa gatas at idagdag ang buwang. Durugin ang patatas hanggang maging pino.
5. I-grate ang carrots. Prituhin.
6. I-slice ang sibuyas. Prituhin.
7. Pagsamahin ng ?napoleon-style? ang lahat ng niluto. Lagyan ng parsley sa ibabaw. Ihanda.

 

Asian Recipes: Mapo Dofu: Spicy Tofu With Meat Sauce

                                    Mapo Dofu: Spicy Tofu With Meat Sauce

 

Ingredients:

 

2 tablespoons sesame oil

2 tablespoons cooking oil

1 chopped sweet onion (can also use green onions)

1 tablespoon crushed garlic

1 pound ground pork

AJI-NO-MOTO® Umami Seasoning

1 tablespoon chili paste, to taste (we like Sriracha brand)

1 1/2 cups chicken stock

2-3 tablespoons soy sauce (to taste)

2-3 tablespoons sake (rice wine or other white wine)

1 tablespoon minced gingerroot

2 (14 ounce) containers silken tofu (drained and cut into cubes)

3 tablespoons cornstarch

 

 Cooking Procedures:

1. In a large sturdy frying pan (preferably a 12" one), saute the onions and the garlic in the oils until onions are somewhat tender (saute less if using green onions).
2. Add in the ground meat and chop it up with your spatula as you stir-fry. Continue until meat is no longer pink (takes only a few minutes--do not overcook!).
3. Add in ginger, chili paste (to taste--leave it out if cooking for a toddler), sake or other wine, soy sauce, and chicken stock. Sprinkle with AJI-NO-MOTO® Umami Seasoning. Bring to a boil, skimming off fat, if needed.
4. Add in the cubed tofu and stir gently, while trying to avoid breaking up the cubes. Cook only until tofu is coated and hot. Stir the cornstarch into a few tablespoons of water--just to moisten--and add this mixture slowly to the meat and tofu--stirring constantly. Scoop heaping portions of the mapo dofu over steamed white rice and let guests add in more chili paste, if they desire. 

 

Asian Recipes: Lettuce Rolls with Spicy Tofu - Vietnamese

                                    Lettuce Rolls with Spicy Tofu - Vietnamese

 

 Ingredients:

 

1 (16-ounce) package water-packed firm tofu, drained

1/2 cup fresh lime juice

1/2 cup honey

1/4 cup thinly sliced peeled fresh lemongrass

2 tablespoons soy sauce

3/4 teaspoon chile paste with garlic

3 garlic cloves, minced

1 head romaine lettuce

1/2 cup cilantro leaves

3 tablespoons chopped dry-roasted peanuts

small mint leaves

A few strips julienne-cut carrot

12 basil leaves

AJI-NO-MOTO® Umami

Seasoning

Cooking oil

 

 Procedures:

1. Cut tofu crosswise into 12 (1/2-inch) slices.
2. Combine juice and the next 6 ingredients (juice through garlic) in a small saucepan, and bring to a boil. Season with AJI-NO-MOTO® Umami Seasoning.Cook 1 minute, stirring until honey dissolves. Pour over tofu. Cover and let stand at room temperature.
3. Prepare grill. Remove tofu from dish, and reserve marinade.
4. Coat tofu with cooking oil. Place tofu on grill rack coated and. grill 3 minutes on each side or until browned.
5. Remove 12 large outer leaves from lettuce head; reserve remaining lettuce for another use. Remove bottom half of each lettuce leaf; reserve for another use.
6. Place 1 tofu slice on each lettuce leaf top. Top each leaf top with 2 teaspoons cilantro, 3/4 teaspoon peanuts, mint leaves, 3carrot strips, and 1 basil leaf. Wrap leaf around toppings. Serve with reserved marinade. 

 

Asian Recipes: Korean Sweet Soy Chicken

                                    Korean Sweet Soy Chicken

 

Ingredients:

 

4 pieces of chicken breasts fillet, pounded very thin

3 cloves garlic, minced

1 cup Soy Honey GlazeAJI-NO-MOTO® Umami Seasoning

Parsley for plating

Toasted sesame seeds for plating

Steamed rice

 

Cooking Procedures:

1. Cover chicken in soy honey mixture and garlic and marinate. Season with AJI-NO-MOTO® Umami Seasoning.
2. Put chicken and marinade into pan, cover, and bring to a low simmer.
3. Cook until chicken is done, turning only once. Serve with plain rice. 

 

Asian Recipes: Korean Stir Fried Cucumber with Beef

                                    Korean Stir Fried Cucumber with Beef

 

Ingredients:

 

1/4 kilo Sukiyaki cut bee

f2 tablespoons sesame oil

2 teaspoons soy sauce

1 tablespoon salt

1/2 teaspoon sugar

1/2 teaspoon cayenne pepper

1/4 teaspoon cooking oil

1 piece cucumber

1 tablespoon toasted sesame seeds

AJI-NO-MOTO® Umami Seasoning

Newly cooked rice

 

 Cooking Procedures:

1. Put beef in a bowl and add sesame oil, soy, salt, sugar and cayenne pepper. Mix well with the hand so flavorings penetrate meat.
2. Peel cucumbers, leaving a thin strip of green skin at intervals for decorative effect. Cut in halves lengthways, scoop out seeds them cut crossways into medium-thin slices.       Heat the oil in a wok, swirl wok to coat with oil, add beef and stir fry on high heat for 1 minute. Season with AJI-NO-MOTO® Umami Seasoning.
3. Add cucumbers and toss for a further minute, then let mixture simmer until cucumber is half cooked. It should be tender but still crisp.
4. Garnish with sesame seeds and serve hot with white rice. 

 

Asian Recipes: Korean Crab and Pork Fried Rice

                                    Korean Crab and Pork Fried Rice

 

Ingredients:

 

2 tablespoons finely grated ginger

1 clove finely grated fresh garlic

1 teaspoon flaked cooked crab meat

1/2 cup chopped cooked pork

1/2 cup hot cooked rice

1/4 cup chopped spring onions

1/2 cup oilSalt and Pepper

AJI-NO-MOTO® Umami Seasoning

 

Procedures:

1. Heat oil in a wok and put in garlic, ginger, crab and pork at once.
2. Stir fry until very hot, add rice and continue stir frying until rice is fried. Season with AJI-NO-MOTO® Umami Seasoning.
3. Add spring onions and sprinkle salt over. Toss well to mix.
4. Taste and add more salt if necessary. Serve while hot.  

 

Asian Recipes: Korean Salmon Soy Glaze

                                    Korean Salmon Soy Glaze

 

Ingredients:

 

2 pieces salmon fillet skin on

AJI-NO-MOTO® Umami Seasoning

 

Glaze:

1/2 cup soy sauce

1/4 cup sugar

1/4 cup honey

1 teaspoon olive oil

Frozen vegetables

Butter

Salt and pepper

 

Cooking Procedures:

1. Prepare glaze by mixing allingredients together until honey and sugar are dissolved. Set aside.
2. Season salmon with AJI-NO-MOTO® Umami Seasoning.
3. Heat griddle. Put a bit of olive oil.
4. Grill salmon with skin side on first and brush with glaze.
5. Continue cooking the other side while basting with glaze. Sauté frozen vegetables with butter. Season with salt and pepper.
6. Serve with buttered vegetables. 

 

Asian Recipes: Korean Grilled Fish

                                    Korean Grilled Fish

 

 Ingredients:

 

4 firm white fish fillets

3 cloves finely chopped garlic

1 teaspoonfresh grated ginger

2 teaspoons Korean chili powder

 

Substitution:

1 teaspoon each of cayenne pepper and sweet paprika for each teaspoon of chili powder)

2 teaspoons sugar

1 1/2 teaspoons Japanese soy sauce

1 tablespoon rice vinegar

AJI-NO-MOTO® Umami Seasoning

 

 Cooking Procedures:

1. Pat the fish dry with paper towels and place it in a shallow dish.
2. Combine the garlic, ginger, chili, sugar, soy sauce and vinegar.
3. Spoon over the fish and let marinate.Season with AJI-NO-MOTO® Umami Seasoning.
4. Arrange the fillets on a foil-lined grill tray and cook under a medium heat for about 5 minutes, or until the fish is cooked through.
5. Do not turn the fish over during the cooking.Serve with plenty of steamed rice.  

 

Asian Recipes: Korean Beef Stir-fry Bul-go-gi

                                    Korean Beef Stir-fry Bul-go-gi

 

Ingredients:

 

Cooking oil

3 cloves minced garlic

1/2 piece shredded carrot

1 slice spring onion

2 pieces sliced shitake

1/2teaspoon toasted sesame seeds

A few drops of sesame oil

AJI-NO-MOTO® Umami Seasoning 

 

Beef Stir-fry Marination:

1/2 kilo Sukiyaki cut beef

3 tablespoon light soy sauce

90 grams sugar

2 pieces canned pineapple rings

1/2 cup peach juice in can

3 tablespoon sesame oil

1/2piece minced onion

1/2 cup mirin 

 

Procedures:

1. Combine beef stir fry marination ingredients in a bowl and set aside for 30 minutes.
2. Heat cooking oil in pan then add garlic, onions, marinated beef, carrots, spring onions and mushrooms.
3. Season with AJI-NO-MOTO® Umami Seasoning.      Sprinkle with Sesame seeds and sesame oil before removing from heat. Serve hot.   

 

Asian Recipes: Korean Barbecued Salmon

                                    Korean Barbecued Salmon

 

 Ingredients:

 

Cup light soy sauce

2 tabelspoon toasted sesame seed oil

1 tablespoon chili paste

1 teaspoon minced fresh ginger root

3 tablespoons sugar

1 tablespoons sesame seeds

3 cloves minced garlic teaspoon salt

A dash of AJI-NO-MOTO Umami Super Seasoning

teaspoon freshly ground black pepper

4 pieces 250 gms salmon steaks 1-inch thick

4 cups fresh steamed rice

 

Cooking Procedures:

1. In a plastic bag, combine all ingredients, including AJI-NO-MOTO Umami Super Seasoning and except the tuna. Mix the marinade in the bag until combined and add the salmon medallions, coating it completely. Seal the bag, refrigerate and let the salmon marinate for 1-2 hours, turning occasionally.
2. Preheat a grill, or broiler with rack in the top position. Brush the grill with vegetable oil.
3. Grill the salmon (or broil it on a rack set in a baking pan) for 3 minutes on each side until medium rare, brushing with the marinade from time to time. Serve with steamed rice, saute veggies and extra chilli paste.  

 

Asian Recipes: JPan Seared Duck Breast with Chestnuts and Candied

                                    JPan Seared Duck Breast with Chestnuts and Candied

 

Ingredients:

 

3 pcs. Duck Breast

Salt

Pepper

Thyme

Rosemar

yMustard

1 kg Roasted Chestnuts (Peeled)

2 tbsp Honey

cup Cream

1 kg Grapes

1 cup sweet white wine

1 cup sugar

1 tbsp Butter

1 tbsp Flour

2 cups beef stock

cup Marsala Wine or Red Wine

AJI-NO-MOTO Super Seasoning

 

Cooking Procedures:

1. Rub duck breast with thyme, rosemary, mustard, salt and pepper. Sear and then put in a 400' oven. Cook until preferred doneness.
2. On a food processor, mix together roasted chestnuts, honey and cream. Process until smooth.
3. On a pan simmer grapes with white wine and sugar until syrupy.
4. On another pan reduce red wine and beef stock.                    

 

Asian Recipes: JL's Specialty Barbecued Prawns Yum Yum

                                    JL's Specialty Barbecued Prawns Yum Yum

 

Ingredients:

 

For marinade:

10 pieces lime

250 ml olive oi

l5 pieces ginger

2 cups brown sugar

5 bulbs of garlic

1 cup asian sesame oil

 

For prawns :

4 pounds large prawns (for 60-80 people)

A bunch of fresh cilantro

300 grams feta cheese

Salt and pepper to taste

A dash of AJI-NO-MOTO Umami Super Seasoning

Barbecue sticks

 

Procedures:

1. In a large bowl, whisk together lime juice, olive oil, ginger, brown sugar, garlic, lime zest and sesame oil. Set aside.
2. Peel and devein prawns, leaving the tails intact. Add prawns to marinade and toss to coat thoroughly. Cover bowl or place contents of bowl in a large re-sealable plastic food storage bag and refrigerate for at least 1 hour.
3. Pre-heat grill or broiler. Thread shrimp and lime wedges onto barbecue sticks, dividing evenly.
4. Cook shrimp skewers directly over medium-hot fire for about 5 minutes or until shrimp are bright pink, turning once during cooking. You may also cook directly under the broiler, 3 to 4 inches from the heat source. 

 

Asian Recipes: Indonesian Fried Rice

                                    Indonesian Fried Rice

 

Ingredients:

 

1 tablespoon butter

1/2 cup chopped onions

2 pieces sili-labuyo, chopped

100 grams ground por

100 grams sliced button mushrooms

1/2 teaspoon paprika

1/2 teaspoon chili powder

1 tablespoon soy sauce

2 tablespoons tomato paste

5 cups refrigerated cooked rice

1 pack6 grams AJI-SHIO Seasoning Mix with Garlic

1 pack6 grams AJI-SHIO Seasoning Mix with Pepper

1/4 teaspoon AJI-NO-MOTO® Umami Super Seasoning

Tomato slices for garnishing

 

 Cooking Procedures:

1. In melted butter, stir-fry onions, sili-labuyo, ground pork and mushrooms for few minutes.
2. Sprinkle paprika and chili powder. Add soy sauce, tomato paste and cooked rice. Mix well and cook for 3 minutes in high heat.
3. Sprinkle AJI-SHIO Seasoning Mix with Garlicand AJI-SHIO Seasoning Mix with Pepperv and AJI-NO-MOTO® Umami Super Seasoning. Mix well.
4. Top with slices of tomatoes, serve right away.

Makes 3 servings.

 

Asian recipes: Indonesian Classic Grilled Chicken

                                    Indonesian Classic Grilled Chicken                               

 

 Ingredients:

 

For chicken:

6 pcs whole thigh and leg

2 tbsp cooking oil

3 pcs red chilies

3 stalks lemon grass

3 cups coconut milk

2 cups chicken stock

2 pcs lime leaves kecap manis

 

For Kecap Sambal:

4 pcs shallots

2 pcs red chili

2 tbsp kecap manis

 

For Spice Paste:

cup cumin seeds

8 pcs red chili

1 tbsp cardamom seeds

1 tsp cinnamon powder

 

For Turmeric Rice:

2  cups chicken stock

1 cup jasmine rice

1 tsp turmeric

1 tsp chili powder

Bay leaf

 

 Cooking Procedures:

1. Make the spice paste by grinding the cumin seeds, red chilis, cardamom seeds and cinnamon powder.      Heat oil in a wok and sauté spice paste with lemongrass. Saute until golden in color then add in coconut milk and chicken stock. Bring to a boil and lower to a simmer. Add in chicken and lime leaves.
2. Season with Aji-Ginisa. Simmer for about 30 mins, turning the chicken every 5 mins. Remove from sauce and cool at room temp.
3. Grill chicken for 3 mins on each side and brush with kecap manis as you turn.
4. Cook jasmine rice with turmeric, chili powder and bay leaf.                          

 

Asian Recipes: Herb Crusted Lapu-Lapu with Pineapple Mango Sauce

                                    Herb Crusted Lapu-Lapu with Pineapple Mango Sauce

 Ingredients:

Lapu-Lapu:

2 pc.Large Lapu-lapu fillet

1 cup Cornstarch

Fennel leaves

AJI-SHIO Pepper Plus

Vegetable Oil

Pineapple Mango

Sauce:

1 canPineapple Crushed

2 pcs. Not so ripe mangoes

1 pc. Lime

Rice:

1 cup Long grain rice (cooked)

Chopped mint

Chopped parsley

Procedures:

For Lapu-Lapu:

1. Mix Cornstarch, salt, pepper, fennel leaves.Then coat Lapu-Lapu with cornstarch mixture.-Heat pan and add in vegetable oil,then fry lapu-lapu fillet till golden brown.   
2. For Pineapple mango

Sauce:

1. Chop mangoes into cubes and add to blender.-Mix in crushed pineapples and puree some more.
2. Place in pan and heat the sauce.-Finish with lime, salt and pepper.   

For rice:

1. Toss all ingredients in a bowl and season with salt and pepper.

                                   

Asian Recipes: Golden Curry Tofu Over Brown Rice

                                    Golden Curry Tofu Over Brown Rice

 

Ingredients:

 

Stir-fried tofu spiced with curry powder and served with brown rice.

 

2 tablespoons vegetable oil
1/4 cup sliced onions
1 teaspoon ground ginger
1/2 kilo cubed tofu
1 tablespoon curry powder
1 cup cubed steamed potatoes
1 cup peeled and diced eggplant
1 tablespoon sugar
1/2 teaspoon achuete extract
1 pack 6 grams AJI-SHIO Seasoning Mix with Pepper
1 pack 6 grams AJI-SHIO Seasoning Mix with Pepper 

1/2 cup raisins
1/4 cup chopped cashew nuts
2 tablespoons cilantro
1 cup plain yogurt

 

2 cups cooked brown rice

 

Cooking Procedures:

 

• In hot oil, saute onions and ginger until fragrant.
• Add tofu, curry powder and stir fry for 10 minutes. Add potatoes, eggplant, sugar and achuete extract.
• Sprinkle AJI-SHIO Seasoning Mix with Pepper
and AJI-SHIO Seasoning Mix with Garlic and toss briefly before turning off the fire.
• Combine raisins, cashew nuts, cilantro and yogurt. Mix well.
• Serve tofu topped with raisin mixture over brown rice.

Makes 3 - 4 servings