Fish Fillets in Coconut Milk Recipe

                                                   Fish Fillets in Coconut Milk Recipe

Ingredients:

2 Long green chilies

2 Small red chilies

400 g Firm white fish fillets

2 stems Lemon grass (white part only)

2 Coriander roots, finely chopped

4 Kaffir lime leaves

2 cm Fresh ginger, grated

2 cloves Garlic, crushed

3 Spring onions (white part only) finely sliced

1 teaspoon Soft brown sugar

1 cup Coconut milk

1/2 cup Coconut cream

1 tablespoon Fish sauce

3 tablespoons Lime juice

Kaffir lime leaves, extra to garnish

Cooking Procedure:

*

Heat a wok until hot. Add the whole chilies and roast until just beginning to brown all over.
*

Remove the chilies, cool and slice.
*

Cut the fish into cubes. Bruise the lemon grass by crushing with the flat side of a knife.
*

Add the lemon grass, coriander roots, lime leaves, ginger, garlic, spring onion, sugar and coconut milk to the wok.
*

Bring to the boil, then simmer for 2 minutes.
*

Add the fish pieces and simmer gently for 3 minutes, or until the fish is tender.
*

Stir in the coconut cream.
*

Stir through the chopped green chili, fish sauce, lime juice and salt to taste.
*

Remove the lemon grass and whole chilies to serve.

Cucumber Salad Recipe (Yam Tang Kwa)

                                                        Cucumber Salad (Yam Tang Kwa)
                                                         

Ingredients:

2 green cucumbers
1 small onion
2 tablespoons dried prawn powder
1 or 2 fresh red chilies, seeded and chopped
2 tablespoons fish sauce
Lemon juice to taste

Cooking Procedure:

Peel, seed and coarsely grate the cucumbers. Peel and grate the onion. Mix all ingredients together and serve.

Chili Fried Rice Recipe (Khao Phat Prik)

                                                    Chili Fried Rice  (Khao Phat Prik)
                                     

Ingredients:

4 cups cold steamed rice

3 tablespoons peanut oil

1 large onion, finely chopped

1 fresh red chili and 1 fresh green chili, seeded and sliced

1 tablespoon red curry paste

1 pork chop, finely diced

500 g (1 lb) raw prawns, shelled and de-veined

2 eggs, beaten

Pepper and salt to taste

3 tablespoons fish sauce or light soy sauce

1 cup chopped spring onions including green tops

1/2 cup chopped fresh coriander leaves

Chili flowers for garnish

Cooking Procedure:

   Cook rice by steaming method. Allow to cool. Heat oil in wok and fry onion and sliced chilies until soft. Add the curry paste and fry until the oil separates from the mixture. Add pork and fry until cooked, then add prawns (chopped into pieces if they are large). Fry for a minute or two longer, until prawns turn pink, then add rice and toss thoroughly until coated with the curry mixture and heated through. Push rice to side of wok and pour the beaten eggs, seasoned with salt and pepper, into the center. Stir until eggs start to set, then mix through the rice, tossing on high heat until eggs are cooked. Sprinkle fish sauce evenly over the rice and mix well, then remove from heat. Stir the spring onions through. Garnish with coriander leaves and chili flowers and serve.Serves 4.

Braised Beef with Spinach and Leeks Recipe

                                                 Braised Beef with Spinach and Leeks

Ingredients:

400 g Beef fillet

2 tablespoons Light soy sauce

2 tablespoons Fish sauce

3 tablespoons Oil

4 Coriander roots, chopped finely

1/4 cup Fresh coriander leaves and stems, chopped

2 teaspoons Black peppercorns, cracked

2 cloves Garlic, crushed

1 tablespoon Soft brown sugar

1/2 cup Water

1 Leek, sliced

20 Spinach leaves, stalks removed

1/4 cup Lime juice

Cooking Procedure:

*

Slice the beef into 2.5cm thick steaks.
*

Place the soy sauce, fish sauce, 1 tablespoon oil, coriander, peppercorns, garlic and sugar in a food processor and process until smooth.
*

Pour the marinade over the beef, cover and refrigerate for at least 2 hours, or overnight.
*

Drain the beef, reserving the marinade.
*

Heat 1 tablespoon oil in a wok or large frying pan.
*

Add the steaks and brown well on each side.
*

Add the marinade and water, reduce the heat and simmer for 8 minutes.
*

Remove the meat and keep warm.
*

Simmer the sauce for 10 minutes, set aside.
*

Slice the beef into bite-sized pieces.
*

Heat the remaining oil in a wok, add the leek and stir-fry for 2 minutes over medium heat.
*

Add the spinach and cook for 30 seconds.
*

Arrange the leek and spinach on a serving plate with the meat.
*

Pour the sauce over the meat and drizzle over t he lime juice.
*

Serve garnished with chili slices, if you wish.

Deep Fried Chicken with Yellow Bean Sauce Recipe (Kai Tod Taucheo)

                                          Deep Fried Chicken with Yellow Bean Sauce Recipe

                                                                (Kai Tod Taucheo)

Ingredients:

1 large chicken breast
1 tablespoon egg white
2 teaspoons water chestnut flour or cornflour
Oil for deep frying
1 tablespoon lard
1 tablespoon yellow bean paste
1 teaspoon sugar
2 tablespoons Chinese wine or sherry
1/2 teaspoon sesame oil

Cooking Procedure:

Skin and bone the chicken breast and cut flesh into small dice. Slightly beat the egg white and mix into chicken meat together with water chestnut flour. Heat oil and deep fry chicken, a few pieces at a time, for a few seconds, until color changes. Drain on absorbent paper.

Heat lard, add bean paste and fry for a few seconds. Add sugar, wine or sherry and sesame oil and mix well, then add chicken and heat through. Serve immediately with white rice.

Fried Fish with Tamarind Recipe (Pla Tod)

                                                 Fried Fish with Tamarind Recipe

                                                            (Pla Tod)

Ingredients:

1 whole fish, about 1 kg (2 lb)
Lard for frying
3 cloves garlic, crushed
3 tablespoons soy sauce
1 tablespoon palm sugar or substitute
2 tablespoons fish sauce
4 tablespoons tamarind liquid
1 tablespoon finely shredded fresh ginger
3 spring onions, cut into bite-size pieces
3 tablespoons chopped fresh coriander leaves
3 fresh red chilies, sliced

Cooking Procedure:

Buy fish cleaned and scaled, complete with head. Trim fins and tail, wipe out cavity with kitchen paper dipped in salt, wash and dry well. Fry the fish in hot lard until brown on both sides, but do not over-cook. Drain on absorbent paper, cover fish with foil and keep warm.

Pour off all but a tablespoon of the lard and on low heat fry the garlic until starting to brown. Immediately add the soy sauce, sugar, fish sauce and tamarind liquid and bring to the boil. Add ginger and spring onions and cook for 1 minute. Spoon the sauce over the fish and serve garnished with coriander leaves and chilies, as an accompaniment to white rice. Serves 4-6

Fried Eggs Stuffed with Pork and Seafood Recipe (Kai Kwam)

                                         Fried Eggs Stuffed with Pork and Seafood Recipe

                                                                (Kai Kwam)

Ingredients:

4 large eggs
1/2 cup chopped raw prawns
1/2 cup cooked crab meat
1/2 cup chopped cooked pork
1 teaspoon chopped fresh coriander leaves
1/8 teaspoon ground black pepper
1/2 teaspoon salt
1 tablespoon fish sauce
1-2 tablespoons thick coconut milk

Batter:

1/2 cup plain flour
1/2 cup tepid water
2 teaspoons oil
1/4 teaspoon salt

Cooking Procedure:

Put eggs in a pan of cold water and bring slowly to the boil, stirring frequently with a wooden spoon. and being careful not to crack the shells. Keep stirring until the eggs have been simmering for 3 minutes. This helps centre the yolks, leaving an even layer of white all around and making the eggs easy to fill. Simmer for 12 minutes or until hard boiled, then run cold water into the pan to cool the eggs quickly. Shell and cut in halves lengthways.

Scoop out the yolks into a medium-size bowl and mash thoroughly with a fork. Add prawns, crab meat and pork. coriander leaves, pepper, salt and fish sauce. Mix well, then add as much of the coconut milk as the mixture will take without getting too moist.

Divide the yolk mixture into 8 equal portions and fill the egg whites, shaping filling to a rounded shape so that it looks like a whole egg. Dip in hatter and fry in deep hot oil for 3 minutes or until golden brown. Keep filling downwards in the oil when frying. Drain on absorbent paper and serve warm or cold.

Batter: Mix together flour, water, oil and salt, beating with a wooden spoon until smooth.

Fried Crispy Chicken Recipe

                                                       Fried Crispy Chicken

Ingredients:

8 Chicken drumsticks

4 cloves Garlic, chopped

3 Coriander roots, finely chopped

2 teaspoons Ground turmeric

1 teaspoon Freshly ground pepper

1 teaspoon Salt

1 teaspoon Caster sugar

2 tablespoons Chili sauce

Oil for deep frying

Cooking Procedure:

*

Boil the chicken in water for 15 minutes or until cooked through. Cool.
*

Place the garlic, coriander root, turmeric, pepper, salt, sugar and chili sauce in a mortar and pestle or food processor and process into a smooth paste.
*

Brush over the chicken, cover and refrigerate for 30 minutes.
*

Heat the oil in a heavy-based pan, add the chicken and cook until dark brown, turning frequently.
*

Drain on paper towels.
*

Serve hot with chili sauce, if desired.

Fish in Red Sauce Recipe

                                              Fish in Red Sauce Recipe

Ingredients:

750 g (1½ lb) fish fillets
4 tablespoons oil
2 onions, finely chopped
4 ripe tomatoes, peeled and chopped
2 tablespoons vinegar
Salt and pepper
2 or 3 fresh chilies, seeded and chopped
3-4 tablespoons chopped fresh coriander leaves

Cooking Procedure:

Heat oil and fry onions over moderate heat until soft and golden brown. Add tomatoes, vinegar, salt and pepper to taste, and the chilies. Cover and simmer for 20 minutes or until tomatoes are pulpy and sauce thick. Add fish, cover and cook until fish is done. Serve hot, sprinkled with chopped coriander leaves.
Serves 4-6

Fat Horses Recipe

Somewhat reminiscent of a dim sum filling, but seasoned differently, this combination of pork, chicken, and crab meat is steamed in tiny cups instead of pastry. Sake or Chinese wine cups are a suitable size - or borrow the cups from a little girl 's tea set.

                                                 Fat Horses Recipe

Ingredients:

125 g (4 oz) pork, both lean and fat
125 g (4 oz) chicken meat without bones
125 g (4 oz) cooked crab meat
2 tablespoons chopped whole coriander plant, including roots
1/4 teaspoon ground black pepper
5 cloves garlic, crushed
1 tablespoon finely chopped spring onion
2 tablespoons fish sauce
2 tablespoons coconut cream
1/2 teaspoon palm sugar or substitute
1 large egg or 2 small eggs

Cooking Procedure:

Remove any bones and skin from the pork and chop very finely. Do the same with the chicken. Flake the crab, discarding any bony tissue, chop it finely and mix together all the meats with the coriander, pepper, garlic, spring onion, fish sauce, coconut cream and sugar.

Separate egg white from yolk, leaving the yolk in the egg shell. With a small spoon or end of a chopstick break up the yolk, add half of it to the white and beat until foamy. Add to pork mixture and mix well. Fill the tiny cups, pressing mixture down firmly, and brush over the top of each with the remaining egg yolk. Steam for 20 minutes. Allow to cool, then remove from cups.

Eggs in Tom Yam Soup Recipe

                                                Eggs in Tom Yam Soup Recipe

Ingredients:

6 Chili padi (bird's eye chili)

2 cloves Garlic

2 Shallots

2 tablespoons Cooking oil

2 stalks Lemon grass (white part), pound lightly

3 cups Water

1 cup Thick coconut milk

2 Tom Yam cubes

1 Anchovy cubes

2 tablespoons Lime juice

4 Hard-boiled eggs, halves

Limau purut leaves (Indonesian lime leaves)

Salt and pepper to taste

Pinch of salt

Cooking Procedure:

*

Pound the chili padi, garlic and shallots to a smooth paste.
*

Heat the oil in a deep pot.
*

Fry pounded ingredients and lemon grass until fragrant.
*

Add water and bring to the boil.
*

Add coconut milk, tom yam cubes, anchovy cubes and the limau purut leaves.
*

Allow the mixture to boil slightly.
*

Finally add salt, pepper, sugar and lime juice.
*

Place the hard-boiled eggs in a soup bowl.
*

Pour the hot soup over the boiled eggs and serve immediately.

Coconut and Palm Sugar Sweet Recipe

Use as a filling or topping for sweet coconut rice or simply serve with the rice

                                        Coconut and Palm Sugar Sweet Recipe

                                                         (Na Kachik)

Ingredients:

250 g (8 oz) freshly grated coconut or 1 cup desiccated coconut
1/2 cup crushed palm sugar or substitute 3 tablespoons water
Pinch of salt.

Cooking Procedure:

If using desiccated coconut, sprinkle over it quarter cup hot milk and mix lightly. Fresh grated coconut will not need this.

Put sugar and water into a small saucepan. If black sugar is used, add 2 tablespoons maple syrup, which makes the flavor resemble palm sugar. Stir over gentle heat until it forms a syrup. Add coconut and salt and stir until mixture thickens. If the Na Kachik is to be used as a filling it must be stiff enough to hold its shape in a spoon.

Chicken with Ginger Shreds Recipe (Kai Phat Khing)

                                             Chicken with Ginger Shreds Recipe (Kai Phat Khing)

Ingredients:

1 large chicken breast
cup dried wood fungus
2 tablespoons finely shredded fresh ginger 1 small onion, thinly sliced
1 tablespoon lard or oil
3 cloves garlic, finely chopped
1 tablespoon light soy sauce
1 tablespoon fish sauce
1 tablespoon vinegar
1-2 teaspoons sugar
3 spring onions, finely chopped
2 tablespoons chopped, fresh, coriander leaves

Cooking Procedure:

Remove skin and bones from chicken breast and cut the meat into small dice. Soak wood fungus in hot water for 10 minutes, wash well, remove any gritty portions and cut into bite-size pieces. Soak ginger in lightly salted water for 10 minutes, then squeeze out moisture. This makes the ginger less pungent. (To shred ginger, thinly peel off brown skin, cut into very thin slices, then cut slices into long, thread-like strips.)
Heat lard or oil and on medium low heat fry the onion until soft and translucent, add garlic and stir until garlic starts to turn golden. Add chicken and ginger and stir fry until chicken changes color, then add the sauces, vinegar and sugar. When liquid boils reduce heat, cover and simmer 3 minutes. Do not overcook. Stir in spring onions and coriander leaves and serve immediately.
Serves 2 as a main dish, 4-5 with other dishes

Chicken with Coconut Milk and Laos Recipe

If you live in a country where you can get fresh laos (kha) and lemon grass by all means use them, substituting a knob of Laos sliced, and 2 stalks lemon grass, for the dried or powdered laos and the lemon rind.

                                              Chicken with Coconut Milk and Laos

Ingredients:

6 pieces dried Laos or 4 teaspoons Laos powder

1 roasting chicken, about 1.25 kg (2'/z lb)

2 1/2 cups thin coconut milk 1 cup thick coconut milk

1/2 teaspoon black pepper

2-3 fresh coriander roots, crushed

6 strips thinly peeled lemon rind

3 fresh green chilies

1 1/2 teaspoons salt

3 fresh leaves from lemon or other citrus tree

1 tablespoon fish sauce lemon juice to taste

3 tablespoons finely chopped fresh coriander leaves

Cooking Procedure:

Soak the dried laos in hot water for 30 minutes. Cut chicken into serving pieces and put into saucepan with thin coconut milk, laos, pepper, coriander roots, lemon rind, chilies (whole), salt and citrus leaves. Bring slowly to the boil and simmer, uncovered, until chicken is tender, stirring occasionally. Add thick coconut milk and stir constantly until it returns to the boil. Remove from heat and stir in the fish sauce and lemon juice. Serve in a deep dish or bowl with chopped coriander leaves on top. Accompany with white rice.Serves 5

Chicken and Galangal Soup Recipe (Tom Kha Gai)

Tom Kha Gai is the Thai name for this favorite soup found on the menu of most Thai restaurants.

                                            Chicken and Galangal Soup Recipe (Tom Kha Gai)

Ingredients:

1 Roasting chicken

10 slices Fresh, frozen, dried or brined galangal

400 ml Canned coconut milk

4 Coriander plants with roots

12 Black peppercorns, pounded

2 stems Lemon grass, thinly sliced

4 Fresh green chilies

1 teaspoon Salt or to taste

6 Fresh or frozen kaffir lime leaves

1 tablespoon Fish sauce

Lime juice to taste

Cooking Procedure:

*

Cut the chicken into joints, then chop the joints into small serving pieces.
*

If using dried galangal, soak it in hot water to cover for 30 minutes.
*

Put chicken and galangal into a saucepan.
*

Set aside half the can of coconut milk for adding later, and dilute the rest with water to make 750 ml thin coconut milk.
*

Add thin milk to the pan with the chicken, add the well-washed and crushed coriander roots, pepper, lemon grass, whole chilies, salt and lime leaves.
*

Bring to the boil over low heat.
*

Simmer, uncovered, until the chicken is tender.
*

Add the thick coconut milk, stirring constantly until heated through.
*

Remove from heat and stir in fish sauce and sufficient lime juice to give a piquant flavor.
*

Serve sprinkled with chopped coriander leaves and with steamed rice served separately.

Serves 6

Shrimp Paste Sambal Recipe (Kapi Pla)

                                          Shrimp Paste Sambal Recipe(Kapi Pla)

Ingredients:

3 tablespoons dried shrimp paste (kapi)
2 tablespoons finely chopped onion
1 tablespoon finely chopped garlic
2 tablespoons dried shrimp powder
1/4 cup lime or lemon juice
1 tablespoon palm sugar or substitute fish sauce to taste
1 teaspoon finely shredded lime or lemon rind
Chopped fresh red chilies to garnish

Cooking Procedure:

Form dried shrimp paste into a flat cake and wrap completely in foil. Roast under a hot griller for 4 or 5 minutes on each side. Allow to cool. In mortar and pestle pound the onion and garlic, the dried shrimp paste, prawn powder, and add lime juice gradually to work into a paste. Add sugar and fish sauce, mixing well. Press into a small bowl or form into a mound and garnish with shreds of citrus rind and chilies.

Unagi Eel Salad

                                                       Unagi Eel Salad

Ingredients:

2 pieces cucumber
1/4 pounds grilled eel (unagi no kabayaki)
3 tablespoons rice vinegar
1 tablespoon sugar
1 tablespoon soy sauce
Salt and pepper
AJI-NO-MOTO® Umami Seasoning

Cooking Procedure:

1. Thinly slice cucumbers into rounds. Put salt over cucumber slices and set aside.
2. Cut grilled eel into bite-size pieces. Place them on a sheet of aluminum foil, and heat under medium heat on the broiler for about two minutes.
3. Squeeze cucumber slices to remove the liquid. Mix soy sauce, sugar, and vinegar in a small bowl. Sprinkle with AJI-NO-MOTO® Umami Seasoning. Set aside.
4. Put cucumber slices and unagi pieces in another bowl. Pour the dressing over the cucumber and unagi. Serve.

VEGETABLE CAROUSEL RECIPE

                                                VEGETABLE CAROUSEL

Ingredients:

2 tablespoons cooking oil for stir-frying
1 cup shelled and deveined white shrimps
1/2 cup carrot slices
2 cups sliced green beans
1/3 cup sliced celery
1 cup chicharo
1 cup shrimp juice
2 pieces tokwa, cubed and deep-fried
12 pieces fishballs, halved and deep-fried
1 pack 7 grams AJINOMOTO GINISA ALL PURPOSE SEASONING MIX
1 teaspoon soy sauce
1 tablespoon cornstarch dissolved in
1/4 cup water

Cooking Procedure:

* In hot oil, stir fry shrimp for a minute.
* Stir in carrots, green beans, celery and chicharo .
* Add shrimp juice and bring to a boil until vegetables are done.
* Mix in fried tokwa and fish balls.
* Sprinkle AJINOMOTO GINISA ALL PURPOSE SEASONING MIX and add soy sauce.
* Thicken with cornstarch solution.

Makes 5-8 servings

Vegetable Stir Fry with Sesame Seeds Recipe

                                          Vegetable Stir Fry with Sesame Seeds

Ingredients:

1 tablespoon canola oil
1 tablespoon onion, sliced
1 tablespoon garlic, crushed and minced
1/3 cup red bell pepper, cut into strips
1/3 cup green bell pepper, cut into strips
¼ cup broccoli florets
½ cup cauliflower florets
½ cup singkamas, sliced into strips
1 cup baby sweetcorn, halved
3 teaspoons ginger juice (80g fresh ginger, grated and juice squeezed out)
2 tablespoons soy sauce
2 tablespoons water
1 teaspoon sweet chilli sauce
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix (Shrimp Flavor)
1 tablespoon sesame seeds, lightly toasted

Cooking Procedure:

1. Blanch all vegetables, drain and set aside.
2. Heat wok and stir-fry onion and garlic for 3 minutes. Add peppers and cook for 3 minutes more.
3. Add broccoli, cauliflower, sweet corn, singkamas and stir-fry for another 5 minutes.
4. In a small bowl, mix together ginger juice, soy sauce, water and sweet chilli sauce.
5. Using a wooden spoon, make a space in the center for the vegetable mixture. Pour in the sauce and bring to a boil, stirring all the time until it starts to thicken.
6. Toss the vegetables to coat thoroughly with the sauce. Sprinkle with AJINOMOTO GINISA All Purpose Seasoning Mix (Shrimp Flavor).
7. Transfer to a serving dish, sprinkle with sesame seeds and serve hot.

Makes 4-6 servings

Yang Chow Fried Rice Recipe

                                               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 ALL PURPOSE SEASONING MIX
1 cup bean sprouts
2 tablespoons chopped spring onions

           Cooking Procedure:

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

Stir-Fried Chicken Breast with Quail Eggs Recipe

                                         Stir-Fried Chicken Breast with Quail Eggs

Ingredients:

50 grams medium sized shrimps, shelled
1/2 piece chicken breast, deboned and chopped
1 teaspoon sugar
1teaspoon cornstarch
1/8 teaspoon soy sauce
1 teaspoon oyster sauce
1/4 teaspoon sugar
1/4 cup water
1 tablespoon cooking oil
1/4 cup green peas
1/2 piece carrot, boiled and cubed
12 pieces quail egg, boiled and peeled
1 pack 7 grams AJINOMOTO GINISA ALL PURPOSE SEASONING MIX
1/4 teaspoon AJI-NO-MOTO Super Seasoning
1 teaspoon cornstarch dissolved in
1 tablespoon water
sesame oil

           Cooking Procedure:

* Marinate chicken breast and shrimps with sugar and cornstarch.

* In a small bowl, combine soy sauce, oyster sauce, sugar and water. Set aside.

* In hot oil, saute chicken and shrimps. Then add green peas, carrots, quail eggs and sauce mixture.

* Sprinkle AJINOMOTO GINISA ALL PURPOSE SEASONING MIX and AJI-NO-MOTO Super Seasoning. Thicken with cornstarch dissolved in water.

* Add sesame oil and serve hot.
Makes 4 servings

Stuffed Bell Peppers Recipe

                                                Stuffed Bell Peppers

Ingredients:

5-6 medium size Bell peppers (red, green, & yellow)
1 can crushed tomatoes
100-150 grams paneer grated or mashed
1 Onion finely chopped
Finely chopped coriander leaves
AJI-NO-MOTO® Umami Seasoning
2 green chili (finely chopped)
Salt to taste
Red chili powder to taste.
Gram Masala to taste
1/2 teaspoon turmeric powder
1 tablespoon grated cheese
1 tablespoon oil

Cooking Procedure:

         1. Cut the top of bell pepper like a cap. Gently scoop out the centers . Keep aside the scooped portion and chop the cut tops .
         2. Heat oil in a wok. add chopped onions and green chilies till tender.

3. Now add tomato and fry for a minute and all dry masalas and fry for a minute more. Season with AJI-NO-MOTO® Umami Seasoning.
4. Add paneer, mix well and cock for a minute.
5. Fill bell peppers with the mixture.
6. Top with grated cheese and chopped coriander.
7. Place bell peppers in a pyrex dish. Put little butter. Bake it in a hot oven at 200 degree Celsius for 20 minutes.
8. Serve the stuffed paneer bell peppers hot.

Sweet and Sour Prawns Recipe

                                                Sweet and Sour Prawns

Ingredients:

1/4 kilo prawns, with shell on
2 teaspoons AJINOMOTO GINISA ALL PURPOSE SEASONING MIX
1/4 cup calamansi juice
1/2 cup cornstarch
1/2 cup cooking oil
Sweet and Sour Sauce:
1/4 cup water
1/4 cup vinegar
1/4 cup sugar
1/4 cup soy sauce
1/2 teaspoon AJI-NO-MOTO Super Seasoning
1/2 tablespoon cornstarch dissolved in
2 tablespoons water

2 teaspoons cooking oil
1/2 piece onion, sliced
1/4 cup carrot strips
1 small red bell pepper, strips
1 small green bell pepper, strips
1/4 cup pineapple chunks

Cooking Procedure:

Marinate prawns in AJINOMOTO GINISA ALL PURPOSE SEASONING MIX and calamansi for 1 hour. Dredge in cornstarch and fry. Set aside.
In a saucepan, put together water, vinegar, sugar, soy sauce and AJI-NO-MOTO Super Seasoning. Thicken with cornstarch mixture.
In a pan, heat oil. Saut? onions. Add in carrots, bell peppers and pineapple chunks. Add to Sweet and Sour Sauce mixture.
Arrange prawns on a serving plate. Pour sauce over them.
Serve hot.

Makes 3-4 servings

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

Cooking 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.

Blog Entry Beloved Baked Oysters

Beloved 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.

Main Dish: 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

          Cooking 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.

Tacos Pinoy Style Recipe

                                                 Tacos Pinoy Style

Ingredients:

1 tablespoon cooking oil
3 cups boiled and cubed sweet kamote
2 cups boiled and flaked fish
1 pack 7 grams AJINOMOTO GINISA ALL PURPOSE SEASONING MIX
12 pieces taco shells

Toppings:
1 cup cubed tomatoes
1 cup cubed cucumber
1 cup shredded letsugas tagalog
1 cup grated cheese

Cooking Procedure:

* In hot oil, saute fish and sweet kamote.

* Sprinkle AJINOMOTO GINISA ALL PURPOSE SEASONING MIX and saute for 3 minutes. Cool and set aside.

* Stuff taco shell with a spoonful of fish mixture, followed by tomatoes,cucumber, letsugas tagalog and cheese.

* Serve at once.
Makes 12 servings

Tofu and Vegetable Stir Fry Recipe

                                                Tofu and Vegetable Stir Fry

Ingredients:

1 cup tofu, cut into cubes
½ cup, Chinese cabbage, cut into strips
1 tablespoon cornstarch dissolved in
½ cup water
1 teaspoon soy sauce
1 tablespoon ginger, minced and crushed
¼ cup pork strips
¼ teaspoon ground black pepper
¼ teaspoon MSG
1 tablespoon cooking oil
½ cup carrot flowerettes
¼ cup tomatoes, concasse and minced
1 packet PAL SWEET™ CALORIE FREE SWEETENER

Cooking Procedure:

1. In a non stick pan, brown tofu cubes without adding oil.
2. Marinate pork in soy sauce, ginger, pepper and MSG in 20 minutes.
3. In a wok, stir fry pork for 3 minutes. Add tomatoes and stir fry for 5 minutes.
4. Add the carrots and cabbage. Stir in the cornstarch mixture.
5. Gently fold in browned tofu and simmer until sauce thickens.
6. Turn off heat and add PAL SWEET™ CALORIE FREE SWEETENER. Mix thoroughly and serve hot.

Makes 4-6 servings

Spinach Ham Rolls with Orange Cream Sauce Recipe

                                                 Spinach Ham Rolls with Orange Cream Sauce 

Ingredients:

For rolls:
1 cup spinach leaves (rinsed and stems discarded)
8 slices black forest ham
225 grams mozzarella cheese

For sauce:

4 tablespoons butter
1/4 cup whole milk
AJI-NO-MOTO® Umami Seasoning
2 egg yolks
2 tablespoons orange juice
A pinch of nutmeg

Cooking Procedure:

# Top each slice of ham with a slice of cheese then with spinach leaves. Roll up each stack and secure with a toothpick.
# Place in a shallow baking dish that has been brushed with olive oil. Bake until the cheese melts around 3 minutes.
# To make the orange cream sauce, melt butter in microwave then set aside.
# Add milk to the beaten egg yolks and continue stirring together with butter. Sprinkle with AJI-NO-MOTO® Umami Seasoning.
# Microwave for a minute then stir in orange juice and nutmeg. Set aside.
# Place each roll on a serving plate and top with the orange cream sauce and serve.

Stir Fried Vegetarian Rice Recipe

                                                Stir Fried Vegetarian Rice

Ingredients:

2 tablespoons vegetable oil
¼ cup chopped onions
2 tablespoons minced ginger
¼ cup chopped celery stalk
¼ cup chopped shrimps
4 cups cooked chilled and loosened rice
¼ cup minced carrots
¼ cup chopped baguio beans
¼ cup green peas
¼ cup corn kernels
2 tablespoons soy sauce
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning (Shrimp Flavor)
2 tablespoons chopped spring onions

Cooking Procedure:

1. Heat oil in a pan, sauté onions, ginger, celery and shrimp until it turns pink.
2. Add cooked rice and carrots. Stir-fry for 2 minutes over high heat.
3. Add Baguio beans, green peas and corn kernels. Mix well with rice.
4. Add soy sauce and AJINOMOTO GINISA All Purpose Seasoning (Shrimp Flavor). Stir-fry in high heat for another minute.
5. Top with spring onions.

Makes 3-4 servings

Main Dish: Pork Liver Kilawin

                                                    Pork Liver Kilawin

Ingredients:

1/2 kilo pork liver
3 tablespoons calamansi juice
3 tablespoons soy sauce
1 tablespoon cooking oil

1/2 cup finely chopped onion
1 tablespoon minced ginger
1 cup cucumber
1 piece chopped siling labuyo
2 tablespoons sugar
1 pack 7 grams AJINOMOTO GINISA ALL PURPOSE SEASONING MIX
1 cup vinegar
1/4 teaspoon AJI-NO-MOTO Super Seasoning

Cooking Procedure:

* Combine calamansi juice, soy sauce and cooking oil. Marinate
pork liver for 1 hour.
* Grill pork liver until brown. Brush with excess marinade
mixture. Let it cool and dice.
* Combine diced liver with onions, ginger, cucumber, siling
labuyo and sugar. Add vinegar and sprinkle AJINOMOTO GINISA
FLAVOR MIX and AJI-NO-MOTO Super Seasoning. Mix well and
refrigerate for 1 hour before serving.

Makes 3 servings

Main Dish: Piyaren A Manok Recipe

                                                  Piyaren A Manok

Ingredients:

1 tablespoon vegetable oil
1 tablespoon chopped garlic
1 teaspoon halved and bruised lemongrass
1/2 kilo chicken thighs
1/2 teaspoon turmeric
1 1/4 cup coconut milk
1/2 teaspoon AJI-NO-MOTO® Umami Seasoning
1 gram ground pepper
1/2 teaspoon rock salt

Cooking Procedure:

1. Sauté garlic, lemongrass, turmeric and onion in oil until fragrant.
2. Add chicken and cook for one minute. Stir to mix.
3. Pour coconut milk and season to taste with AJI-NO-MOTO® Umami Seasoning, pepper & rock salt. Boil and let simmer until almost dry.

Makes 4-6 servings

Pizza ng Pinoy Recipe

                                                                Pizza ng Pinoy

Ingredients:

20 pieces pandesal, halved

Meat Sauce:
1 tablespoon cooking oil
1/4 kilo ground pork
1/4 cup tomato sauce
2 tablespoons sugar
2 tablespoons water
1/2 pack 7 grams AJINOMOTO GINISA ALL PURPOSE SEASONING MIX
1/8 teaspoon AJI-NO-MOTO Super Seasoning
1/4 cup achuete extract for bread coloring

Toppings:

1/2 cup chopped green bell pepper
1/2 cup chopped tomatoes
1/2 cup chopped pipino
1/2 cup grated mozarella cheese

Cooking Procedure:

* In hot oil, saute ground pork until brown. Pour tomato sauce and simmer for 3 minutes. Add sugar and water. Mix well and simmer for another minute. Sprinkle AJINOMOTO GINISA ALL PURPOSE SEASONING MIX and AJI-NO-MOTO Super Seasoning. Stir fry for another minute before turning off the fire. Drain excess oil in paper towels. Set aside.

* Meanwhile, brush pandesal with achuete oil.

* Put a tablespoon of meat mixture on top of pan de sal bread, followed by assorted toppings.

* Oven toast for 3-5 minutes or until the bread turns slightly brown .

* Serve hot.
Makes 15 servings

Main Dish: Pochero Ala Tita Lols Recipe

                                                                Pochero Ala Tita Lols

Ingredients:

Beef rump
Onions
INGREDIENTS:
Garlic
Canned tomatoes
Beef stock
Crushed 2 day old pandesal
1pack 6g AJI-SHIO Pepper Plus
1 pack 6g. AJI-SHIO Garlic Plus
Patis
Pechay
Repolio
Saging na saba
Sweet potatoes
Paprika

DIPPING SAUCE:

Eggplant
Fresh garlic
Vinegar
Pepper-Chili Flakes
Patis

Cooking Procedure:

*Season sliced meat with AJI-SHIO Pepper Plus and paprika then sear in saucepan. Then set aside.
*Saut? onion and garlic in sauce pan, add back the seared meat. Add beef stock and simmer till meat is tender.
*Add the sweet potatoes and saba, and cooked till tender take some of the soup and pour over the crushed bread then mashed and add it to the simmering meat to thickened the sauce.
*Season with AJI-SHIO Garlic Plus, then add the rest of the vegetables right before serving.

DIPPING SAUCE:

*Grill eggplant and peel , mash together with crushed fresh garlic and chili flakes. Add vinegar, pepper and patis to taste.

Main Dish: Pinoy Chicken Pork Adobo with a Twist Recipe

                                                       Pinoy Chicken Pork Adobo with a Twist

Ingredients:

For adobo:
1/4 lbs chicken, thigh part, chopped
1 ¼ lbs pork, shoulder or butt cut into 1-1/2" cubes
1/3 cup vinegar
3 tbsp soy sauce
1 tsp salt
1 pc onion, sliced
3 cloves garlic, minced
1 pc small bay leaf
¼ tsp pepper
1 tbsp sugar
½ cup water
2 tbsp cooking oil
dash of AJI-NO-MOTO Super Seasoning

For garnish:

¼ cup olive oil
1 pc orange
1 bunch Italian parsley (flat leaf)
1 pc ricotta cheese
1 pc kesong puti
1 head garlic
1 pc laurel leaf

Cooking Procedure:

# Combine all ingredients, including AJI-NO-MOTO Super Seasoning, except cooking oil, in a pot and let stand for at least 30 minutes. Simmer covered for 1 hour or until meat is tender. Drain and reserve sauce.
# Heat cooking oil in skillet. Brown meat on all sides. Transfer to a serving dish.
# Pour off all remaining oil from skillet. Add reserved sauce and cook for a minute or two, scraping all browned bits sticking to pan. Pour sauce over meat and serve.

Pininyahang Manok Recipe

                                                                 Pininyahang Manok

Ingredients:

2 tablespoons vegetable oil
2 cloves chopped garlic
1/2 piece chopped onion
1/2 kilo chicken cutlets
2 cups pineapple chunks
1/4 cup evaporated milk
1 pack AJINOMOTO GINISA All Purpose Seasoning Mix
1/3 teaspoon iodized salt

Cooking Procedure:

1. Heat oil in pan and sauté garlic and onion until soft.
2. Add chicken, pineapple & evaporated milk. Let it simmer and season with AJINOMOTO GINISA All Purpose Seasoning Mix and salt. Cover until cooked.

Makes 4-6 servings

Estimated Cooking Time: 8-10 minutes

Pinaputok na Tilapya Recipe

                                                                    Pinaputok na Tilapya

Ingredients:

2 pieces medium size tilapia
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

1/4 cup chopped onions
1/4 cup chopped tomatoes
2 tablespoons chopped wansoy
2 tablespoons crushed ginger

banana leaves
tanglad
cooking oil for deep frying

Cooking Procedure:

* Rub tilapia with AJI-SHIO Garlic Plus, AJI-SHIO Pepper Plus and AJI-NO-MOTO Super Seasoning.

* Stuff fish with onions, tomatoes, wansoy and ginger. Wrap fish in banana leaves, use tanglad to tie and secure banana leaves.

* In hot oil, fry wrapped fish for 2 minutes.

* Serve immediately.
Makes 3 servings

Seafood Sinigang (Tom Yum Style) Recipe

                                                        Seafood Sinigang (Tom Yum Style)

Ingredients:

1/4 kilo sliced squid
¼ kilo labahita fillet, cubed
¼ kilo tahong meat, boiled
1 1/2 liters water
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix (Shrimp Flavor)
1 pack 45 grams AJINOMOTO Sinigang sa Sampalok
1 small sized onion, sliced
1 tablespoons ginger, crushed
1 medium sized tomatoes, sliced
1 small bunch lemon grass (tanglad), tie to knot
1 small bunch pandan, tie to knot
1-2 pieces siling-labuyo
1 small radish, sliced
2 pieces okra, sliced
2 pieces string beans, sliced in 2 inches
2 stalks onion leeks
½ cup coconut cream

Cooking Procedure:

1. In a bowl, combine squid, labahita and mussels. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix (Shrimp Flavor). Mix and set aside.
2. In a casserole boil seafood with water. Add AJINOMOTO Sinigang sa Sampalok. Mix well. Add vegetables, cover and simmer until cooked but still crisp.
3. Pour cocout cream. Simmer for another minute. Serve hot.

Makes 4-5 servings

Seafood Nilubihan Recipe

                                                                Seafood Nilubihan

Ingredients:

1 cup coconut cream
1/2 cup coconut milk
1 teaspoon thinly sliced ginger
1 teaspoon chopped siling labuyo
2 cups grated corn
1 1/2 kilo pusit, cleaned with head and ink removed
200 grams boiled tahong (approximately from 1 kilo)
1/4 kilo shelled shrimps (approximately from ½ kilo)
3 tablespoons AJINOMOTO GINISA All Purpose Seasoning Mix
1/4 teaspoon AJI-NO-MOTO® Umami Seasoning
1/2 cup malunggay leaves

Cooking Procedure:

1. Boil coconut milk with ginger and sili labuyo. Put in corn, pusit, tahong and shrimps. Simmer until corn and seafoods are tender.
2. Pour in coconut cream. Sprinkle with AJINOMOTO GINISA All Purpose Seasoning Mix and AJI-NO-MOTO® Umami Seasoning.
3. Add malunggay leaves before putting out fire.

Makes 8-10 servings

Estimated Cooking Time: 8-10 minutes