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.

Spiced Kung Pao Chicken Recipe

                                      Spiced Kung Pao Chicken

Ingredients:

2 whole chicken breasts, boned, skinned, cut into
1/2 inch cubes
1/2 teaspoon salt
1 egg
1 tablespoon cornstarch
2 cups oil, for deep frying
1/2 cup skinless roasted peanuts
10 whole dried hot chili peppers
2 scallions, cut into 1/2 in. lengths
2 garlic cloves, minced
AJI-NO-MOTO® Umami Seasoning

For sauce:

1 teaspoon chili paste with garlic
2 tablespoons dark soy sauce
1 tablespoon sherry wine
1 teaspoon sugar
1 teaspoon red wine vinegar
1/4 cup chicken stock
1 teaspoon cornstarch
1 teaspoon sesame seed oil

Cooking Procedure:

1.
Combine chicken, salt, egg white, and cornstarch. Mix well by hand. Set aside. In small bowl, blend sauce ingredients. Set aside. Heat oil to 350 in a wok.
2.
Deep fry chicken until it seperates and is almost cooked. Remove by draining through strainer into another pot. Reheat same oil. Deep fry peanuts over moderate heat until golden brown. Remove by draining through strainer. Reheat 2 tbs. oil in wok til smoking hot.
3.
Stir-fry red chili peppers until they are dark red. Sprinkle with AJI-NO-MOTO® Umami Seasoning. Lower heat. Add scallions and garlic. Stir-fry 30 seconds.
4.
Pour in chicken. Stir-fry on high for 1 minute. Add sauce. Stir-fry until heated and glazed thoroughly. Add peanuts.

Stir-Fried Garoupa Recipe

                                       Stir-Fried Garoupa

Ingredients:

450 grams garoupa fillets
Half egg white
75 grams stock
2 grams salt
1/2 teaspoon sugar
A dash of pepper
3 to 4 drops sesame oil
AJI-NO-MOTO® Umami Seasoning
3 to 4 drops rice wine
5 slices ginger
2 stalks scallions Oil for deep frying
Carrots, for garnish

Cooking Procedure:

1.
Dry the garoupa fillets and cut into approximately 45mm by 30mm and 5mm thick pieces. Add the slightly beaten white of half an egg. Wash and clean a piece of fresh ginger and cut into 5 thin slices.
2.
Wash and clean 2 stalks of fresh scallions, remove the roots and half of the green part.Cut at angle into 30mm sections. Add the salt, sugar, pepper , AJI-NO-MOTO® Umami Seasoning, sesame oil and starch to the stock.
3.
Heat the oil till smoking hot. Quickly fry the fish in the hot oil till the corners of the fish pieces begin to stiffen. Lift out the fish with a large strainer and drain off the oil, leaving 2 tablespoons in the wok.
4.
Saute lightly the ginger slices, return the fish to the wok, add the rice wine and let it sizzle. Add the seasoned stock and scallions. Sprinkle w/ AJI-NO-MOTO® Umami Seasoning. Quickly stir-fry over very high heat till the fish just firm but not flaking. Add a table spoon of hot oil. Stir-fry quickly and dish up.

Stir Fried Noodles Recipe

                                        Stir Fried Noodles

Ingredients:

6 ounce noodles, softened in boiling water for five minutes and drained
2 tablespoon oil for frying
3 ounce bean sprouts
3 ounce Chinese mushroom, soaked in water, sqeezed dried and cut into shreads
3 ounce pork, shredded
AJI-NO-MOTO® Umami Seasoning
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
A dash of ground white pepper
A splash of sesame oil
4 tablespoon stock
1 tablespoon cornstarch

Cooking Procedure:

           In a wok, fry noodles in hot oil both sides till crisp and brown put on serving plate.

Stir fry bean sprouts, chinese mushroom and shredded pork in remaining oil for two minutes add light and dark soy sauce, pepper, sesame oil and and AJI-NO-MOTO® Umami Seasoning. Stir fry for two more minutes.

Thicken with cornstarch mixed with chicken broth and add to the other ingredients. Bring to a boil and pour sauce over fried noodles.

Tuna Squash Macaroni Recipe

                                        Tuna Squash Macaroni

Ingredients:

300 g cooked elbow macaroni noodles
1 Tbsp. corn oil
1 tsp. minced ginger
1 Tbsp. minced garlic
1 Tbsp. chopped onion
1 Tbsp. chopped tomato
1 Tbsp. sliced celery leaves
1 cup tuna chunks in water, drained
1/4 kg squash, cut into thin cubes
1/2 cup green bell pepper strips
1/2 cup tomato sauce
1 Tbsp. achuete soaked in 3/4 cup boiling water
1/2 tsp. iodized salt
1/4 tsp. pepper1 sachet PAL SWEET

Cooking Procedure:

1. Saute ginger, garlic, onion and tomatoes in hot oil.
2. Add tuna, squash, green bell pepper, tomato sauce, achuete solution, iodized salt and pepper. Simmer for 5 minutes.
3. Remove from fire, add PAL SWEET and mix well.
4. Pour sauce over cooked macaroni noodles.
Makes 6 servings.

Tuna Cucumber Salad Recipe

                                         Tuna Cucumber Salad

Ingredients:

1 cup cucumber, sliced 1 cm. thick and quartered
1 cup pineapple tidbits, drained
1 can tuna in water, drained
1/3 cup mayonnaise
1 pack 7 grams AJINOMOTO GINISA FLAVOR MIX

Cooking Procedure:

1. Mix together cucumbers, pineapple tidbits, tuna, mayonnaise and AJINOMOTO GINISA FLAVOR MIX in a bowl. Chill.
2. Serve on lettuce bed.
Makes 8 servings.

Tokwa Squares with Shrimp and Mango Mix Recipe

                                   Tokwa Squares with Shrimp and Mango Mix

Ingredients:

10 pcs square tokwa sliced in half

oil for frying

For Shrimp and mango mix:

300gms shrimps (cleaned and deveined, blanched in hot water for 2 mins.)
1 cup ripe mango (diced)
3 tbsp fried bacon (crumbled)
1/2 cup mayonaise
1 tsp mustard
3 tbsp heavy cream
mint leaves (sliced)
salt and pepper

Cooking Procedure:

1. Fry tokwa in oil in medium heat til brown n crispy
2. Mix mango and shrimp mix, season with salt and pepper and
3. refrigerate for 30 minutes
4. Place 1 tbsp of mixture on top of tokwa, garnish with mint.
5. Serve

Tofu With Noodles Recipe

                                           Tofu With Noodles

Ingredients:

6 cups soup stock
3/4 cup soaked Chinese mushrooms,cut into strips
2 cups bean sprouts
1 1/2 cups cubed tofu
1 cup broccoli flowerettes
2 tablespoons soy sauce
2 cups Chinese cabbage strips
1/4 kilo blanched bihon noodles
1/3 cup chopped spring onions
1 teaspoon sesame oil ( optional )
3 packs AJI-SHIO Pepper Plus
2 packs AJI-SHIO Garlic Plus

Cooking Procedure:

* In boiling soup stock, add mushrooms, bean sprouts and tofu.Simmer for 5 minutes.

* Add broccoli and soy sauce then simmer for another 3 minutes.

* Add Chinese cabbage, bihon noodles and spring onions. Continue simmering for another 2 minutes.

* Add sesame oil.

* Sprinkle AJI-SHIO Pepper Plus and AJI-SHIO Garlic Plus before turning off the fire.
Makes 8 servings

Chicken Breast With Rice Stuffing Recipe

                                          Chicken Breast With Rice Stuffing

Ingredients:

8 pieces chicken breast fillet, sliced thinly (tapa style)
2 tablespoons calamansi juice
1/4 cup soy sauce 

 Stuffing:

1/4 cup butter, divided
1/4 cup chopped chicken liver
1/2 cup diced Vienna sausage
1/4 cup cooked rice
1/4 cup cooked malagkit rice
2 teaspoons AJINOMOTO GINISA All Purpose Seasoning Mix
1/4 teaspoon AJI-NO-MOTO® Umami Super Seasoning

Sauce:

2 teaspoons cornstarch dissolved in
1/2 cup water
Marinade
Chicken drippings

Cooking Procedure:

1. Marinate chicken in calamansi and soy sauce for at least 30 minutes. Drain and reserve marinade. Set aside.
2. In a pan, melt 2 tablespoons of butter and saute chicken liver until cooked. Add sausage, rice and malagkit rice. Stir to blend. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix and AJI-NO-MOTO® Umami Super Seasoning. Mix well.
3. Stuff chicken with 1 tablespoon of rice mixture. Roll and secure with thread.
4. Arrange chicken in a foil-lined pan and brush with butter and marinade mixture. Cover with foil and bake for 35 minutes at 350 degrees F or until brown.
5. For the sauce, boil remaining marinade, chicken drippings and cornstarch mixture. Cook until thick.
Makes 8 rolls

Chicken Cacciatore Recipe

                                                Chicken Cacciatore

Ingredients:

1/2 kilo chicken, cut into serving pieces
1/4 cup butter
1/2 cup chopped onions
1/2 cup chopped bacon
1/2 cup sliced button mushrooms
1 cup soup stock or water
1/2 cup all purpose cream
1/2 teapsoon AJI-SHIO Seasoning Mix with Pepper
1/4 teaspoon AJI-NO-MOTO® Umami Super Seasoning

Cooking Procedure:

1. In melted butter, pan-fry chicken until brown.Drain and set aside.
2. On the same pan, stir-fry onions until transparent. Add and cook bacon until crispy brown. Add mushrooms and stir-fry for a minute.
3. Pour in stock and return chicken pieces and simner for 5 minutes or until chicken is fully cooked.
4. Add all purpose cream and simmer for a minute.
5. Sprinkle AJI-SHIO Seasoning with Pepper and AJI-NO-MOTO Umami Seasoning. Simmer for another minute before turning off the fire.
6. Serve hot.
Makes 5 servings

Chicken Curry Spaghetti Recipe

                                            Chicken Curry Spaghetti

Ingredients:

200 grams spaghetti, cooked according to package direction
3 tablespoons margarine
1/2 kilo cubed chicken meat
1/4 cup sliced celery
1/2 cup sliced button mushroom
1/4 cup sliced bamboo shoot
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
3/4 cup water
1/2 cup evaporated milk
1 teaspoon curry powder
1 tablespoon soy sauce
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/4 teaspoon AJI-NO-MOTO® Umami Seasoning

Cooking Procedure:

1. Stir fry chicken meat in margarine until brown. Set aside.
2. On the same pan, saute celery, mushrooms, bamboo shoot, and bell peppers. Add chicken, water, milk, curry powder and soy sauce. Let simmer for 15 minutes, stirring occasionally.
3. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix and AJI-NO-MOTO® Umami Seasoning. Stir and simmer for another minute.
4. Pour sauce over cooked spaghetti.
Makes 4 servings

Chicken in Pandan Leaves Recipe

                                                  Chicken in Pandan Leaves

Ingredients:

Pandan leaves
2 pieces skinless and boneless chicken breast (cut into 2 in. x 1 in. cubes)
1/8 teaspoon sesame seeds
1 teaspoon soy sauce
1/2 teaspoon oyster sauce
1/8 teaspoon sesame oil
3 dashes white pepper powder
1/4 teaspoon sugar
1/8 teaspoon fish sauce
3 inches fresh ginger (grated and squeezed for juice)
AJI-NO-MOTO® Umami Seasoning

Cooking Procedure:

# Mix the chicken pieces with all the seasonings above. Season with AJI-NO-MOTO® Umami Seasoning.
# Add the ginger juice and marinate.
# Put a piece of the chicken towards the end of the pandan leave and roll it up tightly.
# Hold tight with a tooth pick.
# Deep fry until the golden brown.
# Dish out and serve hot.

Chicken Liver & Mushroom Pate Recipe

                                        Chicken Liver & Mushroom Pate

Ingredients:

4 tablespoons butter
2/3 cup chopped onions
1/2 kilo chopped chicken liver
1 cup chopped button mushroom
1 pack 6 grams AJI-SHIO Seasoning Mix with Garlic
2 tablespoons brandy
6 tablespoons all purpose cream
2 tablespoon soy sauce
1/2 cup chopped cashew nuts
1/2 cup butter
1 pack 6 grams AJI-SHIO Seasoning Mix with Pepper
Biscuits
Crackers
Toast bread

Cooking Procedure:

1. Melt butter and saute onions until translucent. Add chicken liver, mushrooms and sprinkle AJI-SHIO Garlic Plus. Stir fry until brown.
2. Process mixture in a blender until smooth. Stir in brandy, all purpose cream, soy sauce, cashew nuts and butter. Sprinkle AJI-SHIO Seasoning Mix with Garlic and AJI-SHIO Seasoning Mix with Pepper.
3. Transfer in a serving bowl and refrigerate for several hours.
4. Serve pate with cracker, biscuits or toast bread.
Makes 2 cups