Beef Canapes With Basil-Mayo Dip Recipe

                                         Beef Canapes With Basil-Mayo Dip

Ingredients:

8 pieces halved and toasted pandesal
1 cup thinly sliced tenderloin
1 tablespoon olive oil
2 tablespoons barbecue marinade mix
1/2 teaspoon AJI-SHIO Seasoning Miix with Garlic

Dip:

2 tablespoons olive oil
1/2 cup mayonnaise
1/4 cup parmesan cheese
2-4 tablespoons chopped basil leaves
1/8 cup chopped cashew nuts

Topping:

1 cup tomato slices, seeded
1/4 cup chopped spring onions

Cooking Procedure:

1.
Combine olive oil, barbecue marinade mix and AJI-SHIO Seasoning Miix with Garlic. Add tenderloin slices and marinate for at least 3 hours.
2.
Saute tenderloin slices including the marinade. Cool and set aside.
3.
Prepare dip, combine olive oil, mayonnaise, parmesan cheese basil leaves and cashew nuts. Mix well and chill.
4.
Spread dip mixture on pandesal. Add tomato slices, followed by tenderloin slices. Top with spring onions.

Makes 10 servings.

Darlo's Asian Chicken Recipe

                                         Darlo's Asian Chicken

Ingredients: 

Chicken breast (sliced flat)
Shrimp (peeled)
Garlic (Roasted)
Cream Cheese
Springonions (Chopped)
Salt and pepper
Oil for deep frying
For the breading:
Flour (for dusting)
Egg (beaten)
Japanese breadcrumbs
For the sauce:
Hoisin sauce
Ginger
Water
Annatto powder
Red chili
For the rice:
2 cups Thai jasmine rice
Button mushrooms (chopped)
Sesame oil
Five spice powder
Oyster sauce
7g AJI GINISA
Water

Cooking Procedure:

For the chicken:

1.
Flat the chicken breast and season with salt and pepper.spread generous amount of cream cheese and add some chopped roasted garlic.Season shrimp lightly with salt and pepper,place in the center of the chicken.Roll chicken and make sure its intact,or use a toothpick to secure the roll.
2.
Dust chicken in flour, then dip in egg then breadcrumbs. Deepfry in hot oilfor 4-5mins or till golden brown.Do not over cook.

For the Sauce:

1. Fry ginger in a little oil, add hoisin sauce, a little water. let it simmerfor 2 mins then set aside.

For the rice:

1. Do not wash rice.
2. In a stockpot mix Rice,Button mushrooms,oyster sauce,sesame oil,annato powder and 2 1/2 cups water. Let it boil then simmer till rice is cooked.
3. Add additional oil and saute rice,add 7g AJI GINISA
4. Slice Chicken and plate it over rice.. pour over the sauce.
5. Garnish with Spring onions and Chili annatooil.

Diced Chicken with Chillies Recipe

                                   Diced Chicken with Chillies

Ingredients:

1 tablespoon oil
1/2 kilochicken breast, deboned, cubed
2 pieces sili labuyo, seeded and sliced
1 tablespoon chili sauce
2 tablespoons soy sauce
1/2 cup water
1 teaspoon AJINOMOTO GINISA All Purpose Seasoning Mix
1/2 cup diced red bell pepper
1 cup bean sprouts
2 teaspoons cornstarch dissolved in 2 tablespoons water

Cooking Procedure:

1.
Heat oil in a pan, stir fry chicken then add sili labuyo,chili sauce, soy sauce and water. Bring to a boil.
2.
Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix,add bell pepper and bean sprouts. Thicken sauce with cornstarch mixture.

Diced Chicken Breast In Cashew Nuts Recipe

                                         Diced Chicken Breast In Cashew Nuts

Ingredients:

4 pieces chicken breasts, cut into cubes
1 egg white
1/2 cup sliced bamboo shoot
1 tablespoon sugar
1 tablespoon cornstarch
1 tablespoon cooking oil
2 tablespoons rice wine
1 tablespoon soy sauce
1/4 cup cooking oil
1/3 cup cashew nuts
4 pieces dried mushrooms, soaked and chopped
1 teaspoon sesame oil
2 packs AJI-SHIO Seasoning Mix with Garlic

Cooking Procedure:

1. In a bowl, combine chicken breasts, egg white, bamboo shoot, sugar, cornstarch, cooking oil, rice wine, soy sauce and 1 pack AJI-SHIO Seasoning Mix with Garlic. Marinate for 1 hour.
2. Heat oil and fry cashew nuts. Add marinated chicken and stir fry until color changes. Add mushrooms, sesame oil and remaining AJI-SHIO Seasoning Mix with Garlic.
Makes 6 servings.

Christmas Leche Flan Recipe

                                      Christmas Leche Flan

Ingredients:

1 cup white sugar
10 eggs (8 whole and 2 yolks)
3 can evaporated milk
1 can condensed milk
1 juice and rind of dayap
2 teaspoon vanilla extract
1 tablespoon rum
Strawberry Coulis
10 pcs strawberries
? cup white sugar
1 tablespoon lemon juice
Hot Mocha Fudge Sauce
1 cup butter
1/3 cup unsweetened cocoa powder
3 cups white sugar
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract

Cooking Procedure:

1.
In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.(Sa isang mabigat na saucepan sa ibabaw ng katamtamang apoy, lutuin ang asukal. Haluin hanggang maging golden brown Isalin sa isang llanera at pantayin hanggang sa matakpan na ang ilalim ng llanera. Itabi.)
2.
In a large bowl slowly beat eggs, one at a time. Beat in condensed and evaporated milk dayap juice and rind, rum and vanilla until smooth. Pour into caramel coated pan. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.(Sa isang malaking bowl, dahan dahang i-beat ang mga itlog ng paisa-isa. Ilagay ang condensed at evaporated milk , dayap juice at rind, rum at vanilla habang dahan dahang hinahalo ang itlog. Isalin sa llanera na may tinunaw na asukal.Latagan ang isang roasting pan ng basang towel. Ilagay ang llanera sa ibabaw ng towel sa loob ng roasting pan at ilagay ang roasting pan sa oven rack. Punuin ang roasting pan ng kumukulong tubig hanggang sa umabot ito sa kalahati ng llanera)
3.
Steam 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. 3. I-steam ng 50 to 60 minutes.(Palamigin ng isang oras. Ilagay sa ref ng walong oras o overnight)
4.
Heat strawberries with sugar lemon juice and a little bit of water. Cook until combined. Top over the flan.(Lutuin ang strawberries kasama ang asukalm lemon juice at konting tubig.Ilagay sa ibabaw ng leche flan.)
5.
Combine butter, cocoa, sugar and evaporated milk in a saucepan over medium heat. Bring to a boil and boil for 7 minutes. Remove from heat; stir in vanilla. Carefully pour hot mixture into a blender and blend for 2 to 4 minutes. Drizzle over the flan.(Paghaluhaluin ang butter, cocoa, asukal at evaporated milk sa isang saucepan over medium heat. Pakuluin ng pitong minuto.Alisin sa init at ihalo ang vanilla. Ibuhos ang mixture sa isang blender at i-blend ng dalawa hanggang apat na minuto. Wisikan ang ibabaw ng leche flan.)

Heart Cookies Recipe

                                  Heart Cookies

Ingredients:

1 cup butter
1 1/2 cups white sugar
2 eggs
1 tsp vanilla extract
1 tsp lemon extract or lemons
2 cups all-purpose flour
1 tsp baking powder
1 pinch salt

For royal icing:

4 egg whites
4 cups confectioners' sugar, sifted
1 tsp lemon extract
Food coloring

Cooking Procedure:

1. Sa isang malaking bowl, haluin ang cream, mantekilya at asukal hanggang maging fluffy. Ilagay at i-beat ang mga itlog ng isa-isa. Ihalo ang vanilla at lemon extracts.
2. Sa isa pang bowl, haluin ang harina, baking powder at asin. Dahan-dahang ihalo ito sa cream mixture para makabuo ng soft dough. Takpan o i-wrap ang dough gamit ang saran wrap at iwan sa refrigerator overnight.
3. I-preheat ang oven ng 400 degrees Fahrenheit (200 degrees Celsius).
4. Sa isang floured surface, irolyo ang dough ng mga ? inch thick. Gamit ang heart-shaped cookie cutters, gumawa ng puso. Kung walang cookie cutters, gumamit ng paring knife para makagawa ng ninanais na hugis.
5. Ilagay ng 2 inches apart ang mga cookies sa ungreased cookie sheets.
6. I-bake ng 10 minuto o hanggang maging lightly browned. Palamigin sa wire racks. I-decorate gamit ang Royal icing.

Royal icing:

1. I-beat ang puti ng itlog sa isang malaking bowl gamit ang mixer na nasa high speed.
2. Kapag foamy na ang puti ng itlog, dahan-dahang ilagay ang asukal at lemon extract. I-beat hanggang kumapal ang consistency nito.
3. Lagyan ng food coloring ang icing kung ninanais.

Fried Mango Salad Recipe

                                    Fried Mango Salad

Ingredients:

Fry Me to the Moon For salad:
2 pcs mangoes (manibalang or ripe, but firm)
1 pack mesclun greens
1 cup flour
1 pc egg, beaten
1 cup bread crumbs
2 cups oil for frying

For vinaigrette:

1 cup sunflower oil
1 tbsp bagoong
? tsp Dijon mustard
? cup balsamic vinegar

Cooking Procedure:

For salad:

1.
Hatiin ang mangga at i-dip sa harina, itlog at bread crumbs. Prituhin.
2.
Ilagay sa ibabaw ng mesclun greens.

For vinaigrette:

1. Haluin at i-whisk ang mga sangkap.
2. I-drizzle sa ibabaw ng gulay at mangga.

Dark Chocolate Souffle Recipe

                                         Dark Chocolate Souffle

Ingredients:

1/4 cup butter, softened
1/2 cup flour1 cup milk
1-1/2 oz couverture dark chocolate
2 heaping tbsp cocoa powder
5 egg whites4 egg yolks
6 tbsp sugarConfectioners' sugar for garnish
6 pcs 3-inch souffle dishes/ramekins coated with melted butter and sugar

Cooking Procedure:

          1. Preheat the oven to 400 degrees Fahrenheit.

2. Work the flour into the butter, form into a roll, and break into small pieces.
3. Bring the milk, couverture, and cocoa powder to a boil. Stir in the flour-butter paste. Remove the hot, smoothly bound mixture from the heat and stir in 1 egg white. Transfer the mixture to a bowl and let cool until lukewarm.
4. Stir in the egg yolks one at a time. Whip the remaining egg whites with the sugar until soft. Stir a quarter of the egg whites into the batter, then fold in the rest.
5. Spoon the mixture into molds and let stand in a pan of hot water (176 degrees Fahrenheit) with the water 1 inch below the rims. Bake for 40 minutes. Remove from the oven, sift with confectioners' sugar, and serve immediately.

Crispy Salmon with Fresh Tomatoes and Herbs Recipe

                                    Crispy Salmon with Fresh Tomatoes and Herbs

Ingredients:

4 pieces salmon fillet with skin on
1 pack 7 grams Ajinomoto Ginisa All Purpose Seasoning Mix 12 pieces cherry tomatoes
1 cup basil
1 cup olive oil

Garlic Mayonnaise: 

2 egg yolks
Salt and white pepper to taste
2-3 tablespoon white wine vinegar
1 1/3 cup olive oil
6 cloves garlic

Cooking Procedure:

1.
Fry the salmon on hot pan with little oil skin down until crispyness occurs
2.
Place cherry tomatoes and basil on boiling water for 2 minutes then remove, pat dry, and place it in a mixing bowl.
3.
Add the AJINOMOTO GINISA All Purpose Seasoning Mix into it and coat with olive oil.

For the mayonnaise:

1. In a small bowl whisk together egg yolks, white wine vinegar add salt and white pepper, add oil drop by drop while whisking then add garlic paste.
2. Plate ingredients all together in a plate.

Cheezy Scallops Recipe

                                     Cheezy Scallops

Ingredients:

1/4 kilo scallops
A dash of AJI-SHIO Seasoning with Pepper
A dash of AJI-SHIO Seasoning Mix with Garlic
1/4 kilo cheese(any kind)

Bechamel sauce:

1 cup fresh milk
2 teaspoons butter
2 teapsoons flour
A pinch of grated nutmeg
A dash of AJI-SHIO Seasoning with Pepper

Cooking Procedure:

#
Mix scallops with AJI-SHIO Seasoning with Pepper and AJI-SHIO Seasoning Mix with Garlic with a little bit of oil and bake in the oven for about 3 to 5 minutes.
#
Mix butter with flour in hot pan, cook until it is foaming
#
Add milk and whisk constantly until it is thick, season to taste with nutmeg and AJI-SHIO Seasoning with Pepper.
#
Pour the sauce on the scallops and grate some cheese over on the top.
#
Serve hot.

Crispy Chilli Squid Recipe

                                       Crispy Chilli Squid

Ingredients:

100 grams squid rings ( without skin)
Onions, 1 head (cut in squares)
Garlic Minced
Red bell pepper (cut in squares)
Pineapple tidbits
Flour-for breading
Green onion
Sili
Iceberg lettuce-medium size
AJINOMOTO GINISA FLAVOR MIX
For BATTER:
Japanese Flour/cake flour
1 egg yolk
ice water
baking soda
chili powder
For SAUCE:
Sweet chili sauce
Brown sugar
Pineapple juice from tidbits
Soy sauce
Banana ketchup
AJI-SHIO Pepper Plus

Cooking Procedure:

1.
To make sauce,heat sweet chili sauce in low heat, add brown sugar,pineaaple juice and soy sauce,banana ketchup. Sprinkle with AJI-GINISA. Set aside.
2.
To make batter. Mix all ingredients then refrigerate until ready to use.
3.
Dip Squid in flour, batter then deep fry in very hot oil till golden brown.
4.
Saute garlic, onions,bell pepper and pineapple tidbits,add squid and sweet chili sauce. Serve immediately . Garnish with chopped green onions, sili and lettuce.

Crab Claw Recipe

                                        Crab Claw

Ingredients:

1 large piece crab claw
1 clove garlic
1piece small dalandan
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1 tablespoon butter
2 pieces spring onion
1 teaspoon oyster sauce

Cooking Procedure:

#
Boil crab claw in water until orange color appeared. Turn off heat and set aside.
#
Saute garlic and onion in butter. Add orange zest.
#
Stir in oyster sauce and season with AJINOMOTO GINISA All Purpose Seasoning Mix.
#
Crack open the claw to remove crab meat and pour sauce on top.

Cheesy Grilled Stuffed Squid Recipe

                                          Cheesy Grilled Stuffed Squid

Ingredients:

2 pieces cleaned medium sized squid
1 pack 6 grams AJI-SHIO Seasoning Mix with Garlic
1 pack 6 grams AJI-SHIO Seasoning Mix with Pepper

Stuffing:

1/2 cup sliced onion
1/2 cup sliced green bell pepper
1/2 cup sliced red bell pepper
1 tablespoon chopped coriander leaves
2 tablespoons sugar
1/2 cup cheddar cheese strips

Cooking Procedure:

1. Rub squid with AJI-SHIO Seasoning Mix with Garlic and AJI-SHIO Seasoning Mix with Pepper.
2. Stuff squid with onions, green bell pepper, red bell pepper, coriander, sugar and cheese. Store inside the refrigerator for few hours.
3. Grill for a few minutes until cooked.
Makes 2 servings.

Italian Style Sausage Recipe

                                       Italian Style Sausage

Ingredients:

* 1 teaspoon ground black pepper
* 1 teaspoon dried parsley
* 1 teaspoon Italian-style seasoning
* 1/2 teaspoon garlic powder
* 1/8 teaspoon crushed red pepper flakes
* 3/4 teaspoon crushed anise seeds
* 1/2 teaspoon paprika
* 1/2 teaspoon dried minced onion
* 2 teaspoons salt
* 2 pounds ground pork

Cooking Procedure:

1. In a small bowl, combine the ground black pepper, parsley, Italian-style seasoning, garlic powder, crushed red pepper flakes, anise, paprika, minced onion flakes and salt; mix well.
2. Place pork in a separate large bowl and add the spice mix to it. Mix this thoroughly with your hands.
3. In a large skillet over medium high heat, saute the seasoned pork for 10 minutes, or until well browned and crumbly.

Italian Fennel Pork Sausage Recipe

                                        Italian Fennel Pork Sausage

Ingredients:

2 Boston pork butts,skinned,boned,and cut into small chunks (including fat), weighing 6 pounds after trimming
1-1/2 tablespoons salt
2 teaspoons black pepper
1/2 teaspoon crushed red pepper
5 tablespoons minced broad leaf parsley
1/2 cup grated Asiago cheese
4 tablespoons crushed fennel seeds
3 garlic cloves, minced

Cooking Procedure:

Crisp fennel seeds in a pan in a preheated 325-degree F. oven for 10 minutes.In a large bowl combine all ingredients and thoroughly blend with your hands.Cover the bowl with plastic wrap and refrigerate overnight for flavors to meld.

Put seasoned pork chunks through medium plate of a food chopper. Place in a large bowl and mix thoroughly to evenly distribute seasonings.Fry a sample patty in melted butter to test for proper seasoning. All sausages can be prepared as patties (the easiest and many think the most flavorful method of preparation), or run through a sausage-stuffer into hog casings then frozen. All food choppers or grinders come with sausage-stuffing instructions.