Salad for the new Pad Recipe

SALAD FOR THE NEW PAD

INGREDIENTS

1 (3 ounce) package ramen noodle pasta, crushed
2 tablespoons butter, melted
1/2 cup sunflower seeds
1/2 cup pine nuts
3 cups shredded bok choy
5 green onions, thinly sliced
1 cup diced, canned chicken breast meat
1 (5 ounce) can water chestnuts, drained
12 pods snow peas
1/2 cup vegetable oil
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1/4 cup white sugar
1 tablespoon lemon juice
Ajinomoto Umami Super Seasoning

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet.
2. Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly.
3. In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas.
4. Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Add Ajinomoto Umami Super Seasoning. Pour over salad, and toss to evenly coat. Serve immediately.

Simple Shrimp Couscous Salad Recipe

Simple Shrimp Couscous Salad

INGREDIENTS

2 cups couscous
2 cups water
3/4 cup olive oil
1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 clove garlic, crushed
salt and pepper to taste
Ajinomoto Umami Super Seasoning
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 1/2 pounds cooked shrimp, peeled and deveined
2 medium tomatoes, chopped
1 cup chopped fresh parsley
1 cup crumbled feta cheese

PROCEDURE

1. Pour water into a saucepan, and bring to a boil. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes, then immediately fluff with a fork. Set aside to cool.
2. In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard, garlic, salt and pepper. Sprinkle with Ajinomoto Umami Super Seasoning. Set aside.
3. In a large salad bowl, toss together the shrimp, cooled couscous, red and yellow bell peppers, tomatoes, parsley and feta cheese. Whisk vinaigrette to blend, then pour in about half of it over the couscous. Toss to coat, and add more dressing to coat thoroughly without drenching. Refrigerate at least 2 hours before serving.

Chicken and Lettuce Wraps Recipe

Chicken and Lettuce Wraps

Ingredients:

450 grams boneless chicken breasts, sliced thinly
2 T olive oil
1 large onion thinly sliced
3 garlic cloves, minced
1 1/2 tsp grated ginger
1 Red bell pepper, thinly sliced1/2 tsp red pepper flakes
3 T soy sauce
2 T rice wine1 1/2 tsp cornstarch mixed with 1T water
12 pcs Iceberg lettuce
Ajinomoto Umami Super Seasoning

Procedure:

1. Season chicken with salt pepper and ajinomoto umami super seasoning. Heat oil. Ddd chicken and cook till opaque. srt aside.
2. Add onion and bell pepper into pan. Add garlic, ginger and red pepper flakes.
3. Stir in soysauve and rice wine vinegar and cornstarch mixture. Add the chicken.
4. Serve in lettuce cups.

Speedy Squid Sisig Recipe

Speedy Squid Sisig

Ingredients:

1 kilo of Squid
Ginger
2 Big Onions
Chilli Peppers red or green
Salt and Pepper
2T corn oil
Kalamansi juice
Ajinomoto umami super seasoning

Procedure:

1. Grill the squids, remove the plastic of the squids after they are grilled.
2. Chop the squids and set aside.
3.Chop Onions, ginger and chillis.
4. In a pan put oil and saute' onions and ginger then add the chopped squids with kalamansi juice, salt and pepper. Sprinkle with ajinomoto umami super seasoning.
Pour the cooked squid sisig on a sizzling plate and serve it while it sizzles.

Chili Cream Pork Loin Recipe

Pork Loin with chili cream sauce

Ingredients:

1 poblano chili
2 tbsp canola oil
1/2 onion chopped
1 garlic clove, minced
1/2 cup heavy cream
salt and pepper
Ajinomoto Umami super seasoning
4 pcs pork loin
1 cup cooked rice

Procedure:

1. Heat oil, add onion and garlic. add chili and cream. season with ajinomoto Umami super seasoning.
2. Puree in blender and asdd water if too thick. season with salt and pepper.
3. Season pork with salt and pepper. Cook. Serve

Quickfire Beef and Orange Stir-Fry Recipe

Quickfire Beef and Orange Stir-Fry

Ingredients:

1 orange
1 can mandarin orange, canned
2 garlic cloves minced
2T soy sauce
450 grams tenderloin steak
1T cornstarch
2 T canola oil
6 scallions, sliced
1cup white rice
ajinomoto umami super seasoning

Procedure:

1. In a bowl, grate zest and squeeze the juice out from 1 orange. Add galic and soy sauce. Sprinkle with Ajinomoto umami super seasoning.
2.Toss meat with cornstarch till well coated. Heat oil and cook beef.
3. Pour the juice into the mixture until syrupy. Add orange slices and scallions.
4. Serve with hot rice.

Cashew Crusted Catfish Recipe

Cashew Crusted Catfish

Ingredients

1/2 cup cornmeal or polenta

1/2 cup cashews

4 skinless catfish

4T vegetable oil

Salt and pepper

Ajinnomoto umami super seasoning

3 pieces lemon wedges

Procedure:

1.Grind the cornmeal and cashew with salt, pepper and ajinomoto Umami super seasoning in food processor till finely ground. Transfer to a shallow container.
2. Dredge the catfish and coat completely.
3.Heat oil in pan and cook both sides. Season with salt and pepper. Serve with lemon wedges.

Simple Steak Sandwiches Recipe

Simple Steak Sandwiches

Ingredients:

3T olive oil
2 medium onions sliced into rings
450 grams tenderloin
2 T worcestershire sauce
2T water
Ajinomoto Umami super seasoning
3 pieces Hotdog buns, toasted
salt and pepper

Procedure:

1. Heat oil. add onions and cok till caramelized. Season with salt and pepper andset side.
2. Season steak with salt and pepper and ajinomoto umami super seasoning. Cook for 1 minute each side. Add worcestershire sauce. Add T tbsps water.
3. Slice steaks in to strips. rtoss with the onions.

4. Serve with the bread.

Yogurt Lamb Chop in a Hop Recipe

(Lamb Chops with yogurt sauce)

Ingredients:

4 lamb chops
salt and pepper
2 tbsp olive oil
1/2 c plain yogurt
1T minced shallots
2T fresh lemon juice
2 tsps cilantro, minced
Ajinomoto Umami super seasoning

Procedure:

1.Season lamb with salt, pepper and ajinomoto Umami super seasoning.
Heat skillet and add oil. Cook lamb 3 mins each side and let rest, covered.
2. In a bowl, combine yogurt, shallot, cilantro and lemon juice. season with salt and pepper.
3. Serve with the lamb.

Drunken Shrimps Recipe

Drunken Shrimps

Ingredients:

3 kilos of large shrimps
4 cups of Gin
4 cups of Flour
Salt and pepper to taste
Cooking Oil
Ajinomoto umami super Seasoning

Procedure:

1. Place the shrimps in a bowl and add the gin.
2. Prepare the batter by mixing flour with some water and gin. Add ajinomoto Umami super seasoning. Mix well.
3. Add the batter to the shrimps and mix well until the shrimps are well coated.

4. Heat oil in a skillet and deep-fry the shrimp. Serve immediately.

Fast Fish Tacos Recipe

Fast Fish Tacos

Ingredients:

1/4 cup sour cream
2 tbsp fresh lime juice
salt and pepper
1/4 small red cabbage shredded
4 scallions, thinly sliced
1 jalapeno chile, halved lengthwise the other half minced
2 tbsp
olive oil
450 grams tilapia fillet, cut in to strips
8 flour tortillas
1/2c cilantro leaves
Ajinomoto Umami Super Seasoning

Chili Salmon and Sautéed Corn Recipe

Chili Salmon and Sautéed Corn

Ingredients:

4 skinless salmon fillets
2 teaspoons chili powder
1T olive oil
1 can corn kernels
1 garlic clove, minced
1/2c scallions
1 cup prepared salsa
lime wedge for garnish
ajinomoto umami super seasoning

Procedure:

1. Heat the griddle with a little of olive oil.
Rub salmon with salt and pepper. Sprinkle with ajinonmoto super seasoning. Sprinkle top of fillets with chili powder.
2. Grill till fish is opaque and coked through and through.
3. In another pan, add corn and garlic. Remove from pan.
Stir in the salasa and scallions. Season with salt and pepper.
4. Plate salmon with the corn and garnish with a wedge of lime.

Buenas Veggie Tostadas Recipe

Tostadas with grilled vegetables)

Ingredients:

3T olive oil
3 medium zucchinis, cut diagonally into 1/2 inch wide
4 portabello mushrooms, stemmed
1 1/2 bunches scallions, root ends trimmed
4 flour tortillas
3 cups tomato salsa, store bought
120 grams of feta cheese, crumbled
1 lime cut into 4 wedges
Ajinomoto Umami super seasoning

Procedure:

1.Heat grill and lightly oil. In separate piles, arrange zucchini, mushrooms and scallions on baking sheet. Drizzle with olive oil. Season with ajinomoto umami super seasoning. Add some salt and pepper.
2. Brush tortillas with oil. Grill till brown and crispy. Place 1 tortilla on serving plate. Cover with zuchinni and mushrooms. With kitchen shears, snip the scallions over the vegetables.
Top with salsa and feta cheese. Serve with lime wedeges.

Brief Beef Bulgogi Recipe

Brief Beef Bulgogi

Ingredients:

450 grams of beef tenderloin sliced into strips
1/4 cup soy sauce
1T hot chili sesame oil
2T brown sugar
6 garlic cloves, minced
1T finely grated ginger
2 mediums onions, halved and cut into wedges
1 green bell pepper, strips
hot rice
Ajinomoto Umami Super Seasoning

Procedure:

1.In a bowl, whisk soy sauce, sesame oil,brown sugar, garlic, and ginger.
Place onions and peppers in half the marinade, beef in the other.
2. Heat pan with oil. Add vegetables. Season with salt and pepper. Add Ajinomoto Umami super seasoning. Transfer to a plate.
3. Heat more oil in pan andcook meat till browned. Transfer to a plate. Add the onions again and then return beef. Cook tossing till heated through. Serve over hot rice.

Chili-Rubbed Skirt Steak Recipe

Chili-Rubbed Skirt Steak

Ingredients:

2tsp chili powder
1tsp ground coriander
1tsp brown sugar
1/2tsp oregano
450 grms skirt steak, cut into 4 pieces
2 tsp olive oil
Ajinomoto Umami Super seasoning

Salad:

2 heads Romaine Lettuce
1/4c sour cream
2T fresh olive oil
1tsp chili powder
salt and pepper
1/4 cup scallions, chopped

Procedure:

1. Heat Broiler. In small bowl, combine chili powder, coriander, sugar, oregano, salt and pepper and ajinomoto umami super seasoning.
Coat both sides with the oil then with the spice mixture, pat to make the mixture adhere to the steak.
2. Place steaks on a baking sheet and broil. Heat till medium rare about 5 to 6 minutes.
Take off oven, set aside and cover with foil till serving.
3. Remove foil and divide in to plates and drizzle with accumulated juices.

Salad:

1. In bowl, place sour cream, mayonnaise, lemon juice and chili powde. season with salt and pepper. add ajinomoto Umami super seasoning. Whisk.
2. Serve on top of romaine lettuce as side dish with the steak.

Procedure:

1. Heat the griddle with a little of olive oil.
Rub salmon with salt and pepper. Sprinkle with ajinonmoto super seasoning. Sprinkle top of fillets with chili powder.
2. Grill till fish is opaque and coked through and through.
3. In another pan, add corn and garlic. Remove from pan.
Stir in the salasa and scallions. Season with salt and pepper.
4. Plate salmon with the corn and garnish with a wedge of lime.

Moroccan Chicken Couscous Recipe

Moroccan Chicken Couscous

Ingredients:

8 bone in skinless chicken thighs
3 carrots, cut into chunks
3 onions, sliced thinly
1 can, whole tomatoes, drained
1 1/2c chicken broth
1/2 tsp ground ginger
1/4tsp ground turmeric
1/4 tsp ground cinnamon
1/4tsp chili powder
Salt and pepper
1 pc zuchinni, quartered lengthwise
Ajinomoto Umami super Seasoning
Instant Couscous

Procedure:

1. In a big pot, combine chiken, carrots, onions, zuchinni, stock, 3/4c water. dd the ginger, turmeric, cinnamon,chili powder, salt and pepper and ajinomoto umami super seasoning.
Break up the tomatoes in pan with a spoon.

2. Bring to a simmer over medium heat, covered.

3. Make the instant couscous. Serve with the Moroccan couscous.

A-ha! Bacon and Sausage Frittata Recipe

A-ha! Bacon and Sausage Frittata

Ingredients:

2tbsp oil

2 italian sausage sliced

1/4c bacon sliced

1/4c button mushrooms, sliced

4 pcs eggs beaten

1 cup grated cheese

ajinomoto umami super seasoning

tomato rings for garnish

catsup as dip

1c hot rice.

Procedure:

1. Heat oil and cook sausages, nushroom and bacon.

2. Add in beaten eggs and season with ajinomoto umami super seasoning.

3. Stir in eggs in pan till it begins to set.

4. Cook on pre heated oven to finish off cooking the top part.

5. Serve with catsup and hot rice. Garnish with tomato rings.

Cod with Potatoes on Cue Recipe

Cod with Potatoes on Cue

Ingredients:

1T olive oil

1 small onion, sliced

3 garlic cloves, minced

1/4 cup fennel

200grams potaoes, cleaned and sliced in to cubes.

1 can chicken broth

2T tomato paste

3 strips orange zest

4 boneless and skinless cod fillets Ajinomoto Umami Super Seasoning

salt and pepper

Hot rice

Procedure:

1. In a skillet, heat oil over medium heat. Add onion and garlic. Add fennel.

2. Add potatoes, chicken broth, tomato paste and orange zest. Add ajinomoto umami super seasoning. Season with salt and pepper. Cover and let boil.

2. Place cod fillets on top, reduce heat and cover. Cook till fish is cooked through and through. Sprinkle with fennel.

3. Serve with hot cooked rice.

Spanish-Style Fish Adobo Recipe

Spanish-Style Fish Adobo

Ingredients:

1/2c water

3T cane vinegar

1/4c soy sauce

½ cup olive oil

½ cup sliced sour pickles

½ cup Sliced carrots

2 pcs siling labuyo

3 cloves garlic, crushed

5 pcs whole cloves

1/4tsp peppercorn

1 bay leaf

1 tbsp Spanish paprika

1/2 kilo fish fillet, cubed (lapu-lapu)

Ajinomoto Umami Super Seasoning

Procedure:

1. Sauté all the vegetables in olive oil then add in all the spices.

2. Add the water, vinegar and soy sauce to the pot and simmer.

3. Add the fish and season with ajinomoto super seasoning. Simmer until the fish cooks.

Serve with pandesal.

Beans ala Munggo Guisado Recipe

Beans ala Munggo Guisado

Ingredients:

2T oil

2 cloves garlic, minced

1 onion chopped

1 cup canned diced tomatoes

1/4 kilo shrimps peeled and deveined

3 pieces tokwa cubed

250 grams canned beans

75 grams calabasa, cubed

1tsp fish sauce

1/2 c malunggay leaves

ajinomoto umami siuper seasoning

Procedure:

1. Boil calabasa and fry tokwa. Set aside

2. Saute garlic, onions and tomatoes in pan. Add the shrimps. Add the tokwa.

3. Add the beans and cover with just enough water. Season with ajinomoto Umami super seasoning.

4. Season with fish sauce. Add the calabasa. Simmer

5. Add malunggay leaves before serving.

Easy Tilapia Escabeche Recipe

Easy Tilapia Escabeche

Ingredients:

4 pcs tilapia fillets

Salt and pepper to taste

2 cups of store bought sweet and sour sauce

1 red bellpepper, julienned

1 carrot small, peeled and julienned

1 tbsp ginger strips

1/2 c pineapple tidbits

Ajinomoto Umami super seasoning

Procedure:

1. Season the tilapia with salt and pepper then fry until golden brown. Set aside

2.In sme pan, combine sweet and sour sauce, bell peppers, carrots and ginger strips.

3. Sprinkle with ajinomoto umami super seasoning.

4. Add the pineapple tidbits.

5. Simmer then pour over the fish.

Adobong Tahong at Kangkong sa Gata Recipe

Adobong Tahong at Kangkong sa Gata

Ingredients:

1/2c vinegar

1/3c soy sauce

3 garlic cloves, minced

1 pc finger chili

3 slices ginger

1 stalk leek sliced

1pc bay leaf

1/2 kilo cleaned tahong

1/4tsp black pepper corns

salt to taste

½ tsp turmeric powder

ajinomoto umami super seasoning

1c coconut cream

1c kangkong, sliced

Procedure:

1. In sauce pan, combine garlic cloves, ginger, vinegar and soy sauce.

2. Add the bay leaf, pepper corns, chili, turmeric salt and ajinomoto umami super seasoning.

3. Pour in the coconut cream then add in the tahong and simmer until the tahong opens and the sauce thickens.

4. Add the kangkong then cover the pan and simmer until the vegetable is cooked then serve.

Cabbage Stuffed Grilled Squid Recipe

Cabbage Stuffed Grilled Squid

Ingredients:

1kilo squid, cleaned and scoured

5 pcs calamansi

4 tbsp kikoman or any soy sauce

1T brown sugar

1 tsp mirin

Ajimoto Umami super seasoning

1 cup hot rice

Spring onions and siling labuyo for garnish

1 cup shredded cabbage, blanched

1 tbsp butter softened- basting

1 tbsp kikoman- basting

1 pc calamansi- basting

Procedure:

1.Season squid with Ajinomoto umami super seasoning, salt and pepper.

Add calamansi juice. Fill the insides with cabbage. Score the sides of squid. Grill on both sides till done. Baste with butter, kikoman and calamansi mixture

2. Combine the rest of the ingredients to make as dipping sauce.

3. Serve with hot rice.

Timeless Ginataang Tilapia

Timeless Ginataang Tilapia

Ingredients:

1 cup coconut cream
2 cups coconut milk
4 garlic cloves, minced
1 onion, chopped
1 tbsp ginger strips
1 pc finger chili
1 pc siling labuyo chopped
1 tilapia, cleaned, scaled and sliced
1 bunch malunggay
200 grams fresh bamboo shoots
Ajinomoto umami super seasoning
patis to taste
salt and pepper to taste

Procedure:

1. Heat oil and saute garlic, onions.
Add the ginger.
2. Add coconut cream and fish stirring occasionaly to prevent curdling and burning.
3. In another pan, boil bamboo shoots with water and then drain.
4. Ad
5. Continue to cook till it thickens. Seaon with some patis.
6. Season the tilapia with salt and pepper then deepfry until golden brown and crispy.
7. Place the fish on a plate then pour the sauce and vegetables on top.

World-Class Gambas Recipe

World-Class Gambas

Ingredients:

3 tbsp olive oil

3 tbsp unsalted butter

1/2kilo large prawns, peeled, deveined and butterflied

1c red bellpepper, strips

1c green bellpepper, strips

salt and pepper

2 cloves garlic, minced

2 pcs siling labuyo,

Ajinomoto Umami super seasoning

1T Kikoman seasoning

2T Worcestershire sauce

Procedure:

1. Heat oil in pan with butter. Saute garlic and add prawns.

2. Stir in bell peppers

3. Season with ajinomoto umami super seasoning

4. Salt and pepper to taste

5. Add siling labuyo

6. Season with kikoman and worcestershire sauce and serve.

Wonton and Bok Choy Soup Recipe

WONTON AND BOK CHOY SOUP

Ingredients:

Soup

-5 cups chicken stock

-1 medium carrot cut to strips

-1 large leek cut to strips

-1 large stalk of celery cut to strips

-I small red bell pepper cut to strips

-3 pcs whole bok choy cut in half

-salt and pepper to taste

Wonton

-150g fresh ground pork

-100g minced prawns

-1 large egg beaten

-1 tbsp chopped spring onions

-1/2 tsp dried chili flakes

-1 tbsp oyster sauce

-1 tbsp soy sauce

-salt and pepper to taste

- AJI-NO-MOTO Umami Super Seasoning

Procedure:

-Combine all the ingredients, including AJI-NO-MOTO Umami Super Seasoning, for the wonton then place spoonfuls of the mixture on to the wonton wrappers and close them forming balls then steam them for 3-4 minutes until they’re done.

-Place the vegetables in the boiling stock and cook for a minute then serve in individual bowls topped with chopped spring onions.

Double Bean and Pear Salad Recipe

DOUBLE BEAN AND PEAR SALAD

Ingredients:

-250g young green beans

-1 medium red bell pepper julienned

-1 can butter beans/white kidney beans

-1 cup thin wedges of pear slices

-1/4 cup cane/balsamic vinegar

-1/4 cup extra virgin olive oil

-salt and pepper to taste

-80 g jamon Serrano slices

-parmesan cheese shavings

-AJI-NO-MOTO Umami Super Seasoning

Procedure:

-Blanch the green beans in boiling water then cool in ice water. Soak the julienned bell pepper in ice water to make it curl. Drain and rinse the butter beans. Toss the sliced pears with lemon juice to prevent it from oxidizing.

-In a bowl, mix the 2 kinds of beans, bell peppers and pears. In another bowl, whisk the vinegar and oil together and season it with AJI-NO-MOTO Umami Super Seasoning, salt and pepper.

-Drizzle the mixture over the salad and top with the jamon Serrano and cheese before serving.

Garlic Pork Medallions Recipe

GARLIC PORK MEDALLIONS

Ingredients:

-2tbsp olive oil
-3 heads native garlic peeled
-6 pcs ½ inch thick pork tenderloin medallions (50-60g each)
-zest of 1 lemon
-1 tsp fresh thyme leaves
-1 large eggplant cut to French fry sizes
-1/4 cup red wine
-1 cup canned diced tomatoes
-1 handful fresh basil leaves
-salt and pepper to taste
- AJI-NO-MOTO Umami Super Seasoning

Procedure:

-Heat the oil in a pan over low heat then add in the garlic and slowly cook it until slightly browned and soft. Set it aside.

-Season the pork with AJI-NO-MOTO Umami Super Seasoning, salt and pepper. Turn up the heat then sear the pork medallions cooking for a minute on each side. Add the butter, thyme and lemon zest before setting it aside leaving some of the oil in the pan.

-Return the pan over the heat and put in the eggplants. Saute it for a minute then deglaze it with the wine and add the tomatoes. Simmer it for a minute, take it off the heat and add the basil in.

-Serve everything together topped with the garlic and herbs.

Galunggong with Green Mango Salsa Recipe

Galunggong with Green Mango Salsa

Salsa:

1 pc ripe tomatoes, de-seeded and siced
1 pc red onion, diced
2pieces itlog na maalat, diced,
2T vinegar
Ajinomoto Umami super seasoning
1 T cilantro, chopped

Cooking Procedure:

- Mix all in gredients together in bowl an d refrigerate before serving

450grams of galunggong
rock salt
hot rice

1. Salt fish. Deef fry.
2. Serve with rice and salsa.

Going, Going, Gone Crab Recipe

Garlic Crab

Ingredients:

2 pcs King crab
4T butter
3 T garlic,minced
2T grated coconut
3T coconut Cream
1tsp calamansi juice
Ajinomoto Umami super seasoning

Procedure:

1. Deep fry king crabs for 3 minutes.
2. Meanwhile melt butter in pan and saute garlic.
add the grated coconut and coconut cream.
3. Add calamansi juice and season with Ajinomoto Umami Super Seasoning.
4. Add crab and braise for 2 minutes before serving.

Creamy Beef In Mushroom Sauce Recipe

Beef in mushroom cream sauce

Ingridients:

8 pcs dried shitake mushrooms
400 grams sukiyaki cut rib eye beef, sliced thinly
1T garlic minced
4T olive oil
1C all pr[pose cream
1 1/2c parmesan cheese
Ajinomoto Umami super seasoning
Parsley, chopped
Salt and Pepper
Hot rice

Procedure:

1. Put shitake in bowl of hot water to soften then drain and slice into strips.
2. Season beef with salt and pepper.
3.Saute garlic in pan. Add beef and cook.
4. Once cooked, pour in all purpose cream.
5. Season with Ajinomoto umami Super Seasoning.
Stir in grated parmesan cheese. Simmer.
6. serve with hot rice and sprinkle with parley.

Chili Con Carne Recipe

Chili Con Carne

Ingredients:

2T oil
2T garlic minced
Half onion, chopped
1/2 kilo ean grond beef
1/2 tbsp green bellpepper, diced
1/2tbsp red bell pepper
1C tomato sauce
1t cumin
1t chili powder
Ajinomoto Umami super seasoning
3 pcs flour tortilla

Procedure:

1. Heat pan with oil and saute garlic and on ion. add beef and cook till brown.
2. Add green bell pepper and red bell pepper
3. Add in tomato sauce, boil and simmer.
4. Season with cumon and chili powder.
5. Sprinkle with Ajinomoto Umami Super Seasoning.
6. Ladle Chili in bowls and serve with the flour tortillas.

Pork Steak Recipe

Pork Steak

Ingredients:

1/4 c butter softened
1T oil
1/3c soy sauce
2T grated ginger
1/3c brown sugar
2T sesame seeds
4 pcs pork steak, 1 cm. thick
Red bell pepper julienned
Green bell pepper julienned
Ajinomoto Umami super seasoning

Procedure:

1. Mix soy sauce, grated ginger, brown sugar and sesame seeds in bowl. Marinate pork pieces.
2. Heat butter and oil in pan. Add the pork and cook on both sides. Add the marinade mixture and season with ajinomoto Umami super seasoning. Boil and simmer.
3. Add green and red bellpepper. Cook for a few seconds. Serve with hot rice.

Ginataang Tahong Recipe

Ginataang Tahong Recipe

Ingredients:

2T olive oil
1tsp garlic, minced
1 red siling labuyo
1 green siling labuyo
1 tsp ginger, finely chopped
2tsp cilantro, chopped
2tsp lemon grass, chopped
1K mussels
1C coconut milk
1tsp sesame oil
Lime juice from 1 lime
Hot rice
Ajinomoto Umami Super Seasoning

Procedure:

1. In pan heat oil and add garlic, siling labuyo, ginger and emon grass.
2. Add the mussels and add the coconut milk.
Cook till all shells open.
3. Add sesame oil, lime juice and Ajinomoto Umami Super seasoning.
4. Serve in bowls with rice on the side.

Baked Oysters Recipe

Baked Oysters

Ingredients:

8 pieces bacon
1T garlic, minced
2T onions minced
1Cup Spinach
Worsertershire Sauce
6 pieces fresh oysters
1 C grated cheddar quickmelt cheese
Ajinomoto Umami super seasoning
rock salt

Cooking Procedure:

1. Fry bacon till crispy and slice to small pieces.
2. Saute garlic, onions, bacon, spinach.
3. Add worcestershre sauce and season with Ajinomoto Umami Super Seasoning.
4. Pour Spinach mixture on top of all oysters on baking tray and top with grated cheese.
5. Bake in preheated oven at 350F for 5 minutes and serve in plate with rock salt.

Bangus Belly with Black Bean Sauce w/ Lyn Ching

Bangus Belly with Black Bean Sauce

Ingredients:

Vegetabe oil
1/2k bangus belly
2 blocks tokwa, cubed
1/2 red bellpepper, diced
1 tsp ginger, minced
1 pack black bean sauce
Ajinomoto Umami Super Seasoning
Hot rice

Procedure:

1. Heat oil in pan. fry Tokwa and set aside.
2. On same pan, fry bangus belly till crispy, set aside.
3.Add ginger in same pan and red bell pepper. Stir in the black beans. Add ajinomoto Umami super seasoning.
4. add the fish and tokwa and let simmer for 2 minutes more tghen serve with hot rice.

Chicken Kiev Recipe

Chicken Kiev

Ingredients:

1/2 cup butter

1/2 tablespoon chopped fresh parsley

1/2 tablespoon chopped fresh chives

1 tablespoon lemon juice

6 skinless, boneless chicken breast halves

salt and pepper to taste

2 cups dried bread crumbs

3 eggs, lightly beaten

3 tablespoons water

Ajinomoto mami super seasoning

vegetable oil for frying

toothpicks

Sauce:

Sour Cream

Parsley, chopped

Cooking Procedure:

1. In a small bowl, combine the butter/margarine, parsley, chives and lemon juice. Add Ajinomoto Umami super seasoning. Blend all together and refrigerate.
2. Place chicken breasts between 2 pieces of wax paper and pound well to flatten. Remove paper and season breasts with salt and pepper to taste.
3. Remove seasoned butter from refrigerator and divide it into 6 portions. Place one portion in the center of each chicken breast. Fold the short ends of the breasts into the center, then fold in the sides. Secure each breast with a wooden toothpick.
4. Add the water to the eggs and beat together. Coat each rolled breast with bread crumbs, dip into egg/water mixture, then into bread crumbs again, coating well.
5. In a deep fryer, heat oil. Carefully lower breasts into hot oil. Fry for 8 minutes or until golden brown. Drain on paper toweling and serve with sauce.

Stuffed Peppers Italian Style

Stuffed Peppers Italian Style

Ingredients and Condiments:

• 4 green bell peppers, halved and seeded
• 1 loaf stale focacia bread, crumbled
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 (2 ounce) can anchovy fillets, chopped
• 8 pitted green olives, chopped
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon crushed red pepper flakes
• 1 (15 ounce) can tomato sauce
• Ajinomoto Umami Super Seasoning
• Parmesan cheese grated

Cooking Procedure:

1. Preheat oven to 350 degrees F (175 degrees C). Place peppers in a greased baking dish; Place in the oven. Place crumbled bread in a large bowl, and sprinkle with 1/2 cup water; set aside.
2. Heat oil in a large heavy skillet over low heat. Saute onion until translucent, then stir in garlic. Let garlic cook for 2 minutes, then stir into bread. Add anchovies, olives, olive oil, black pepper and red pepper. Add Ajinomoto Umami Super Seasoning. Mix until well blended. Mound pepper halves with stuffing. Surround peppers with tomato sauce and a small amount of water in baking pan.
3. Sprinkle w/ parmesan cheese. Broil for 1 minute.

Pasta with Vietnamese Pesto Recipe

Pasta with Vietnamese Pesto

Ingredients:

450grams dried rice noodles
1 1/2 cups chopped fresh cilantro
1/2 cup sweet Thai basil
2 cloves garlic, halved
1/2 teaspoon minced lemon grass bulb
1 jalapeno pepper, seeded and minced
1 tablespoon fish sauce
4 tablespoons chopped, unsalted dry-roasted peanuts
7 tablespoons canola oil
1/2 lime, cut into wedges
salt and pepper to taste
Ajinomoto Umami Super Sesoning

Cooking Procedure:

1. Soak rice noodles in a large bowl of cold wate. Drain the noodles, and set them aside.

2. Make the pesto: In a blender or food processor combine the chopped cilantro, basil, garlic cloves, lemongrass, jalapeno peppers, imitation fish sauce or salt, and 2 tablespoons of the peanuts.Add Ajinomto Umami Super Seasoning. Whirl just until the herbs and peanuts are coarsely chopped. While the machine is running add the oil in a thin stream. Then add the remaining peanuts and run the machine in short spurts until the peanuts are coarsely chopped.

3. Place soaked rice noodles into a large skillet with 1/2 cup water over medium-high heat. Stir until most of the water has been absorbed and the noodles are tender.

4. Add almost all of the pesto, and stir well, adding a few tablespoons of water if the pesto is clumping.
5. Taste the pasta and add more pesto, lime juice, fish sauce, salt, or pepper if you like. Garnish the pasta with the remaining 2 tablespoons of peanuts, and serve right away.

Pad Thai Recipe

Pad Thai

INGREDIENTS:

• 1 (8 ounce) package rice noodles
• 1 1/2 teaspoons vegetable oil
• 1 onion, diced
• 1 teaspoon minced garlic
• 12 medium fresh shrimp, peeled and deveined
• 1 tablespoon ketchup
• 1 tablespoon fish sauce
• 1 tablespoon white sugar
• 1 tablespoon lemon juice
• 1 tablespoon white wine vinegar
• 2 eggs, lightly beaten
• 1/4 pound bean sprouts
• 1/2 cup unsalted dry-roasted peanuts, chopped
• 1/4 pound bean sprouts
• 1 lemon, sliced
• 1/2 cup chopped peanuts
• 1/4 cup coarsely chopped cilantro
• Ajinomoto Umami Super Seasoning

Cooking Procedure:

1. In a medium bowl, soak the noodles in cold water; drain. Cover; drain. Place in hot water. Drain.

2. Heat oil in a wok or large heavy skillet over medium heat. Saute onion and garlic until onion is soft and translucent, about 5 minutes. Add shrimp, and cook until pink. Stir in ketchup, fish sauce, sugar, lemon juice and vinegar. Add Ajinomoto Umami Super Seasoning.

3. Pour in the beaten egg, and cook without stirring until egg is partially set. Add drained noodles, 1/4 pound bean sprouts, and 1/2 cup peanuts. Mix while cooking until noodles are tender.

Chicken Kebabs Recipe

Chicken Kebabs

Ingredients:

• 6 chicken breasts, cut into 1 1/2 inch cubes
• Marinade:
• 1 onion, finely chopped
• 1 cup water
• 1 cup gin
• 1/4 cup tonic
• 1/4 cup fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• Ajinomoto Umami Super seasoning

Cooking Procedures:

1. Combine all marinade ingredients in a large bowl. Add Ajinomoto Umami Super Seasoning.
2. Add chicken pieces and marinate. Preheat grill.
3. Remove chicken from marinade, but do not discard. Thread chicken onto skewers and place on grill on medium high heat for 5-7 minutes per side, turning once. Take remaining marinade and simmer in saucepan.
4. Once chicken has finished cooking, serve with sauce over top.

Prawn Tempura Recipe

Prawn Tempura

Ingredients and Condiments

• 1/2 cup rice wine
• 1/4 teaspoon salt
• 1/2 pound fresh shrimp, peeled and deveined
• 2 quarts oil for deep frying
• 1/4 cup all-purpose flour
• 1/3 cup ice water
• 1/4 cup cornstarch
• 1 egg yolk
• 1/4 teaspoon salt
• 1/4 teaspoon white sugar
• 1 teaspoon shortening
• 1/2 teaspoon baking powder

Procedure:

1. In a medium bowl, mix rice wine and salt. Add Ajinomoto Umami super Seasoning. Place shrimp into the mixture. Cover and marinate.
2. Heat oil in deep-fryer.
3. In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.
4. One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels. Serve warm

Prawn Curry Recipe

This is another one of the popular Quickfire cooking recipes by Rosebud Benitez. For more of our recipe updates subscribe to our feeds below this post. It totally free of any obligation to subscribe to us.

Prawn Curry Recipe

6 tablespoons butter
6 tablespoons flour
1 teaspoon salt
2 tablespoons curry powder
1 teaspoon ginger powder
1 cup milk
2 cups coconut milk
1½ tablespoons lemon juice
¼ sliced green onion
450 grams prawns
Ajinomoto Umami Super Seasoning
Hot Rice

Procedure:

1. In a large covered pot melt the butter. Stir in the flour and then the salt, curry powder, and ginger. Add Ajinonmoto Umami Super Seasoning.

2. Blend in the milk and then the coconut milk, gradually. Cook, covered, until the mixture comes to a boil , stirring from time-to-time to keep the flour in suspension.

3. When the curry sauce is simmering and thickened, stir in the lemon juice and then the prawns.

4. Cook, covered, stirring occasionally, until the sauce is simmering again and the shrimp are bright pink and tender.

5. Serve with hot rice sprinkled with green onions as garnish.