Clementine Chocolate Salad Recipe

                                          Clementine Chocolate Salad

Ingredients:

8 clementines (seedless Mandarin orange)
1 large handful of flaked almonds
10 fresh mint leaves, finely sliced
6 tablespoons caster sugar
4 tablespoons water seeds from 1 vanilla pod
100g/31/2oz best-quality cooking chocolate (70% cocoa solids), shaved
1 can condensed milk

Cooking Procedure:

1.
Peel the clementines, slice across thinly and remove the pips.
2.
Arrange on 4 plates and sprinkle over the almonds and mint.
3.
Bring the sugar and water to the boil, add the vanilla seeds and allow to simmer until the liquid becomes a light golden syrup. Try not to touch it too much at this stage.
4.
Drizzle the syrup over the clementines and top with the shaved chocolate before serving. Pour condensed milk before serving

Removing seeds from vanilla pods:

1. Score the pods.
2. Scrape the seeds out.
3. Put the unwanted pods in a jar of sugar for delicious flavoured vanilla sugar.

Brownies Recipe

                                          Brownies

Ingredients:

1 2/3 cups granulated sugar
3/4 cup butter or margarine, melted
2 tablespoons water
2 large eggs
2 teaspoons vanilla extract
1 1/3 cups all-purpose flour
3/4cup Baking Cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chopped nuts
powdered sugar

Cooking Procedure:

1.
PREHEAT oven to 350 degrees F. Grease 13x9-inch baking pan.
2.
COMBINE sugar, butter and water in large bowl. Stir in eggs and vanilla extract. Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture. Stir in nuts. Spread into prepared baking pan.
3.
BAKE for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Sprinkle with powdered sugar. Cut into bars.

All-Day Exotic Power Shake Recipe

                                           All-Day Exotic Power Shake

Ingredients:

1 cup soy milk
1/2 cup yogurt
? cup rolled oats
1 banana, broken into chunks
14 frozen strawberries
1tsp vanilla extract
1tsp white sugar
juice of dayap
grated ginger

Cooking Procedure:

1.
In a blender, combine soy milk, yogurt oats, banana and strawberries.
2.
Add vanilla, dayap juice and grated ginger and sugar if desired.
3.
Blend until smooth.
4.
Pour into glasses and serve.

Fillet Mignon w/ Garlic Mashed Potatoes Recipe

                                     Fillet Mignon w/ Garlic Mashed Potatoes

Ingredients:

For beef:
2 pcs 175 gms beef tenderloin
4 pcs large bacon strips
2 cloves garlic, chopped
4 sprigs rosemary
4 sprigs thyme
4 tsp olive oil
1 pack 6 g Aji-Shio Garlic Plus

For mashed potatoes:

3 cups mashed potatoes
1 head garlic
2 tbsp parsley, minced

For sauce:

2 cups beef broth
2 tsp roux (cooked flour and butter)
2 cups sherry wine
3 tsp shallots, chopped
? tbsp tarragon, chopped

For mix greens:
Mix greens
Olive oil
Lemon
Salt
Pepper

Cooking Procedure:

1.
I-wrap ang karne gamit ang bacon strips. Itabi.
2.
Sa isang mixing bowl, haluin ang buwang, rosemary, thyme, olive oil at Aji-Shio Garlic Plus.
3.
Ilagay ang karne sa ginawang marinade ng 30 minuto.
4.
I-sear ang karne at ilagay sa oven na may init na 350 degrees Fahrenheit hanggang maluto. Hayaan ng 5 minuto bago ihanda.

For mashed potatoes:

1.I-roast ang buwang.

2.Ihalo ang buwang sa mashed potatoes. Lagyan ng parsley.

For sauce:

1. Sa isang sauce pan, lutuin ang shallots sa sherry wine. I-reduce ang sherry wine ng higit sa kalahati. Idagdag ang beef broth. I-simmer ng 3 minuto.
2. Idagdag ang tarragon at roux. I-simmer ng isang minuto.
3. Ihanda kasama ng karne.

Fried Spareribs with Spicy Flavor Recipe

                                    Fried Spareribs with Spicy Flavor

Ingredients:

1/2 kilo pork spareribs, cut into serving pieces
2 tablespoons rice wine
2 tablespoons sesame oil
2 stalks onion leeks, cut
2 tablepsoon sliced ginger
Achuete for coloring
2 teaspoons cornstarch
2 cups cooking oil
1/2 teaspoon AJINOMOTO GINISA All Purpose Seasoning Mix
2 tablespoons soy sauce
1/4 teaspoon AJI-NO-MOTO® Umami Super Seasoning
Garnishing:
1/2 cup shredded lettuce
Parsley
1/4 cup carrot strips

Cooking Procedure:

#
In a bowl, combine rice wine, sesame oil, achuete extract, ginger, onion leeks, AJINOMOTO GINISA All Purpose Seasoning Mix, soy sauce and AJI-NO-MOTO® Umami Super Seasoning. Add spareribs and marinate for 6 hours.
#
Coat with cornstarch then fry until golden brown.
#
Put in a plate then garnish with lettuce, parsley and carrot strips

Deep Fried Beef w/ Stir Fried Veggies Recipe

                                      Deep Fried Beef w/ Stir Fried Veggies

Ingredients:

250 grams sirloin beef strips (fat trimmed off)
2 tablespoons calamansi juice
1/2 teaspoon sesame oil
1 tablespoon brown sugar
2 tablespoon soy sauce
1 cup corn oil
2 tablespoons corn oil
1/3 cup sliced onions
1/2 cup sliced red bell pepper
1 cup broccoli florets
1/2 cup chicharo
1/3 cup halved button mushroom
2 tablespoons cornstarch dissolved in 1 1/2 cups water
1 tablespoon soy sauce
1/4 teaspoon sesame oil
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/4 teaspoon AJI-NO-MOTO® Umami Super Seasoning

Cooking Procedure:

1. Combine calamansi juice, sesame oil, brown sugar and soy sauce Add beef strips and marinate for 3 hours.
2. Deep fry marinated beef until brown. Drain in kitchen paper towels.
3. In hot oil, saute onions until transparent. Add red bell pepper, broccoli, chicharo and mushroom. Stir fry for 2 minutes over high heat. Add cornstarch mixture and soy sauce.
4. Simmer for 1 minute in low heat. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix and AJI-NO-MOTO® Umami Super Seasoning.
5. Transfer cooked vegetables in a serving plate, top with fried beef at the center.
Makes 10 servings.

Crusted Beef Medallions Recipe

                                      Crusted Beef Medallions

A rich-tasting but low-fat version of a restaurant-style dish, these beef medallions are coated with a crumb mixture made from panko, coarse dried bread crumbs used in Japanese cooking. If you like, garnish the plates with tiny bouquets of fresh parsley, thyme and sage and serve with roasted Yukon Gold potatoes.

Ingredients:

1 k beef tenderloin, sliced into portions

Crumb Mixture:

          1 cup bread crumbs
          100 g blue cheese
           cup parsley, chopped
          1 tbsp garlic, minced
          Salt and pepper to taste
          AJINIMOTO Super Seasoning

Sauce:

c red wine
Beef cubes, dissolved in 1 liter water,
Cornstarch and water-slurry

Cooking Procedure:

1.Process crumb mixture to fine crumbs in food processor
2.Pan sear beef to medium doneness. Arrange in heat proof platter and top with crumb mixture. Broil in oven at 450?F till golden brown. Serve with sauce.

Sauce:

1. Deglaze drippings from pan with wine. Add beef stock and heat till halved. Thicken with cornstarch slurry. Season with salt, pepper and AJI-NO-MOTO Super Seasoning.

CALLOS RECIPE

                                                  CALLOS

Callos is Tripe and Sausage with Chickpeas.

Ingredients:

1 medium Ox pata (1 1/2 kilos)
1? kg Ox Tripe (Cleaned)
1 cup Ham (Sliced into Cubes)
1 can Chorizo de bilbao (sliced into cubes)
Olive oil
1 Onions chopped
1 cup Tomato sauce
1 cup Garbanzos
3 tbsp Sherry
1 Bay leaf
Crushed peppercorns
1 cup Pimento
1 cup Green olives
1 pack AJI GINISA FLAVOR MIX

Cooking Procedure:

1.Boil water season with salt and pepper and add in oxtripe and ox pata.(Lagyan ng asin at paminta ang kumukulong tubig. Ilagay ang tuwalya at pata.)
2.Boil until tender.Slice the tripe and pata into cubes.(Pakuluin hanggang sa lumambot.Hiwain ang tuwalya at pata into cubes.)
3.Save the broth.(Itabi ang pinagkuluan na sabaw.)
4.On a pot saute onions with olive oil.Add in ham, chorizo de bilbao, tripe and pata and garbanzos. saute until brown.(Sa isang kaldero, iguisa ang sibuyas sa olive oil. Idagdag ang ham, chorizo de bilbao, tuwalya, pata at garbanzos. Igisa hangang sa maging brown.)
5.Add in tomato sauce and broth.(Idagdag ang tomato sauce at ang pinagkuluang sabaw.)
6.Simmer for a bit then add in bay leaf, sherry.(Hayaang kumulo sandali at ilagay na ang bay leaf at sherry.)
7.Simmer until sauce thickens.Add in Aji Ginisa.(Hayaan ulit kumulo hanggang lumapot ang sabaw. Lagyan ng Aji Guinisa)
8.Add in Pimento and Green olives when about to serve.(Idagdag ang pimiento at green olives bago i-serve.)

Classic Ginger Beef Recipe

                                   Classic Ginger Beef

Ginger beef - the ultimate comfort food. The famous dish consisting of marinated beef deep-fried in batter and coated with a sweet and sour sauce.

Ingredients:

1 lb flank steak
1 teaspoon salt
1 piece egg white
2 tablespoons cornstarch
1/2 cup preserved red ginger, julienne
1/4 cup fresh red pepper, julienne
1 stalk scallion
1 tablespoon sesame oil
2 tablespoons hoisin sauce
1 tablespoon soy sauce
? cup chicken stock
2 cups canola oil
1 pack 7g Aji-Ginisa

For garnish kinchay
1 cup steamed rice

Cooking Procedure:

1.
Trim fat from beef. Then slice the beef across the grain into 2 and a half inch pieces. Combine beef, salt, egg white, and 1 tablespoon cornstarch. Mix well with hand. Heat oil in wok.
2.
Deep-fry beef 1 minute. Drain. Remove. Combine sauce ingredients in a small bowl.
3.
Reheat 2 tablespoons of oil in wok. Stir-fry red ginger, red bell pepper, and scallion for 1 minute. Pour in the sauce mixture. Bring to boil. Add in the beef.
4.
Simmer for 30 seconds. Sprinkle Aji-Ginisa. Add sesame oil. Stir once until thoroughly mixed. Then serve with plain rice. And top with chopped fresh kinchay.

Chocolate Flank Steak and Taters Recipe

                                   Chocolate Flank Steak and Taters

Flank steak is a lean, somewhat tough but flavorful cut of beef that benefits from the tenderizing effects of a marinade. It is best cooked medium rare and thinly sliced at an angle.This recipe calls for grilling the steak, but if you don't have a grill, you can prepare the steak on a large cast iron frying pan as well.

Ingredients:

1 Pound beef tenderloin / angus flank steak
2 tbsp butter-divided
? tsp cocoa powder
1/8 tsp salt
1 clove garlic-finely chopped
? teaspoon dried rosemary leaves
? cup dry red wine and beef broth
1 lb. potatoes, peeled and cubed
1 lb string beans, halved
1 tbsp, sunflower oil
1 onion, chopped
1 tsp celery seeds, crushed
1 tsp salt
1 tsp black pepper
1/3 cup half and half cream
1 tbsp butter
2 tbsp all purpose flour, sifted
a cup milk
1 ? cup cheddar cheese, grated
1 pack 7g AJI-GINISA

Cooking Procedure:

1.Cut beef into ? inch slices. Heat 1 tbsp butter in a skillet over medium-high heat. Saute beef for 4 to 5 minutes on each side, turning once, until brown and center is medium rare. Remove beef to warm platter, keep warm.
2.Cook and stir remaining butter, cocoa powder, salt, garlic, and rosemary in skillet until bubbly . Gradually stir in wine. Heat to boiling: boil and stir 1 minute. Serve over beef
3.Preheat to 375 F (190C) Boil potatoes till done, Saute them along with the sliced green beans. Season with 1 pack 7g AJI-GINISA.Meanwhile, heat oil in a pan.Add onion.Fry for 3 minutes until soft . Set aside.
4.Drain potatoes and beans. Add onion, oil celery seeds, salt, black pepper and cream. Mash well until smooth.. set aside.
5.Heat sauce on medium heat, stirring constantly until thickened. Remove from heat and add lancanshire cheese.Stir until melted.
6.Put Potato and bean mixture in greased over proof dish. Pour over cheese sauce and bake for 20 minutes until golden brown. Serve hot