Soy Chicken Supreme Recipe

Soy Chicken Supreme

Ingredients:

2 pieces chicken breast with wings
1 cup soy sauce
? cup sugar
? cup water
4 tbsp. hoisin Sauce
1 tbsp. garlic, minced
? tbsp. ginger
1/2 poaching liquid
1/2 tsp. 5 spice powder
1 cup cooked brown rice
? cup fresh shitake mushrooms
2 tsp. garlic, minced
2 tsp. onions, minced
? 7g pack Aji-Ginisa
? 6g pack AJI-SHIO Pepper Plus

Cooking Procedure:

*In a pot mix together soy sauce, sugar, water, let it boil then bring to a simmer.
*Poach the chicken breast until done, and add AJI-SHIO Pepper Plus.
*In a saucepan saut? garlic and ginger, add in poaching liquid.
*Then add in hoisin sauce and 5-spice powder.
*Season with Aji-ginisa and serve.

Sizzling Lamb Chop and Mushrooms Recipe

Sizzling Lamb Chop and Mushrooms

Ingredients:

500 gms lambchop
1 can mushroom, sliced
2 tbsp chili garlic sauce
Salt
Pepper

Cooking Procedure:

1. Fry mushrooms and lamb chop. Add chili garlic sauce, salt and pepper.
2. Serve on a sizzling plate.

Siomai With Soy-Vin-Gar Sauce Recipe

Siomai With Soy-Vin-Gar Sauce

Ingredients:

250 grams ground pork tenderloin
2 tablespoons finely chopped spring onion
2 tablespoons finely chopped celery
1/4 cup grated carrot
1/4 cup grated potato
1 teaspoon grated ginger
1/2 teaspoon pepper
1 tablespoon cornstarch
Siomai wrapper

Sauce:
1 1/2 tablespoons soy sauce
1 1/2 tablespoons cane vinegar
1 teaspoon minced garlic
1 sachet PAL SWEET™ Calorie Free Sweetener

Cooking Procedure:

1. Mix siomai ingredients well.
2. Form 1 tablespoon of mixture into a ball. Wrap in siomai wrapper.
3. Steam for 20 minutes. Combine soy sauce, cane vinegar, garlic and PAL SWEET™ Calorie Free Sweetener. Mix well. Serve with sauce.

Singaporean Laksa Recipe

Singaporean Laksa

Ingredients:

500 grams medium prawns
2 cups shallots, peeled
20 dried chillis, softened in hot water
1 tablespoon belacan (shrimp paste)
3 tablespoon dried shrimp, soaked for a while in water to soften
10 buah keras (candlenuts)
1 teaspoon turmeric powder
1 tablespoon roasted coriander powder
2 stalks lemon grass, white stem portion, crushed
AJI-NO-MOTO® Umami Seasoning
4 tablespoon oil
4 cups coconut milk
2 tablespoon salt
1 tablespoon sugar
Pepper
500 grams dried thick rice noodles
300 grams bean sprouts, scalded
200 grams dried glass noodles, scalded and drained

Garnishes:
4 fresh red chillis, pounded
Salt to taste
1 cucumber, peeled, cored and shredded
1 bunch daun kesom (laksa leaves), finely shredded

Cooking Procedure:

1. Cook prawns in shrimp stock till they turn pink. Remove and reserve prawns and stock. Process shallots, chillis, belacan, dried shrimp and buah keras in a chopper till fine. Add powdered spices to the paste.
2. Heat oil in a pot large enough for the gravy. Brown spice paste and add lemon grass stalks, adding a little water from time to time to prevent burning, until oil rises to the surface. Add prawn stock, followed by coconut milk, stirring all the time to prevent curdling till it comes to the boil. Season with salt, sugar and pepper to taste. Season with AJI-NO-MOTO® Umami Seasoning.
3. Boil some water in another pot and boil dried noodles till al dente. Drain and divide noodles among bowls. Top with a little softened glass noodles and bean sprouts.
4. Garnish with a prawn, fishcake slices, shredded cucumber and daun kesom. Pour over hot coconut gravy and serve with a dollop of pounded chilli mixed with a pinch of salt.