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.

Sizzling Coconut-Crusted Dory Recipe

                                 Sizzling Coconut-Crusted Dory

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.Season dory with salt and pepper and then dredge on desiccated coconut. Pan fry and half cook. Set aside.
2.Make the sauce. Mix butter and oil in pan. Add in tomato paste and cook.
3.Add the coconut milk and curry powder. Mix thoroughly.
4.Season with AJI-NO-MOTO Umami Seasoning. Let it boil and simmer.
5.Transfer sauce on sizzling plate and plate the fish as well.
6.Garnish with wansuy leaves and lime wedge. Serve.

Tuba Marinated Duck in Camote Salad Recipe

                                      Tuba Marinated Duck in Camote Salad

Ingredients:

For duck:
800 gms duck breast fillet
cup tuba or sukang Ilocos
Salt
Pepper
Garlic

For camote salad:

1 kilo camote, peeled and steamed for 10 mins
1 cup mayonnaise
1 tbsp mustard
1 tbsp fried garlic
2 tbsp cream
Scallions
Salt
Pepper
1 pack 7 grams AJINOMOTO GINISA FLAVOR MIX

Cooking Procedure:

1.Marinate duck in mixture of tuba, salt, pepper and garlic for an hour. Sear duck in oil for 5 mins and render fat.
2.Put duck in oven or turbo broiler for 10 mins.
3.Mix all ingredients of camote salad, including AJINOMOTO GINISA FLAVOR MIX. Serve duck with salad.

Ultimate Seafood Sandwich Recipe

                                      Ultimate Seafood Sandwich

Ingredients:

4 pcs wheat bread
2 pcs salmon fillet
2 pcs lapu lapu fillet, sliced thinly
6 pcs king prawns, shelled, deveined and halved in middle
100 gms crabmeat
1 cup flour
2 eggs
1 cup breadcrumbs
Lettuce
1 bulb garlic
2 cups mayonnaise
1 cup black or green olives
2 pcs potatoes, sliced
3 cups olive oil
1 pack 6 g Aji-Shio Garlic Plus

Cooking Procedure:

1.Igisa ang crabmeat, sibuyas at Aji-Shio Garlic Plus. Ihalo ang ginisang crabmeat sa mayonnaise. Itabi.
2.I-coat ang hipon sa harina, itlog at breadcrumbs. Prituhin. Itabi.
3.I-assemble ang mga gulay at lamang-dagat sa tinapay.
4.Budburan ng Aji-Shio Garlic Plus ang patatas. Prituhin. Ihanda kasama ng sandwich.

Vegetables in Mayo Garlic Dip Recipe

                                    Vegetables in Mayo Garlic Dip

Ingredients:

100 grams cucumber sticks cut in 3 inches x inch lengths
100 grams carrot sticks cut in 3 inches x inch lengths
100 grams singkamas sticks cut in 3 inches x inch lengths

Mayo-Garlic Dip:

1/2 cup all-purpose cream
1/2 cup mayonnaise
1/2 teaspoon calamansi juice
1 tablespoon vinegar
2 1/2 teaspoons AJI-SHIO Seasoning Mix with Garlic

Cooking Procedure:

1. Arrange vegetables in a serving platter, refrigerate.
2. In a bowl, combine all purpose cream, mayonnaise, calamansi juice, vinegar and AJI-SHIO Seasoning Mix with Garlic.
3. Mix well. Transfer in a sauce bowl and serve as dipping sauce to chilled vegetable sticks.

Makes 4 servings
Estimated Cooking Time: 10 minutes

Tips and Tricks:

The flesh of cucumbers is primarily composed of water but it also contains ascorbic acid (vitamin C) and caffeic acid, both of which help soothe skin irritations and reduce swelling.

Vegetable Stir Fry with Sesame Seeds Recipe

                                Vegetable Stir Fry with Sesame Seeds

Ingredients:

1 tablespoon canola oil
1 tablespoon sliced 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
cup broccoli florets
cup cauliflower florets
cup singkamas, sliced into strips
1 cup baby sweetcorn, halved
3 teaspoon ginger juice (80g fresh ginger, grated and juice squeezed out)
2 tablespoons soy sauce
2 tablespoon water
1 teaspoon sweet chili 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 5 minutes.
4. In a small bowl, mix together ginger juice, soy sauce, water, sweet chili 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. Toss the vegetables to coat thoroughly with the sauce. Sprinkle with AJINOMOTO GINISA All Purpose Seasoning Mix (Shrimp Flavor).
6. 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 tablespoon achuete oil (1 Tbsp oil + 1 Tbsp achuete seeds)
1 tablespoon minced ginger
1 tablespoon minced garlic
2 tablespoons red bell pepper, finely chopped
2 tablespoons red onion, finely chopped
1/3 cup frozen green peas
cup sliced sweet ham
cup shrimps, peeled and de-veined
3 pieces whole eggs, beaten and scrambled in large pieces
2 cups Jasmine rice, cooked and chilled
2 tablespoons soy sauce
1 teaspoon spring onions, thinly sliced teaspoon ground pepper
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix (Shrimp Flavor)

Cooking Procedure:

1. Stir-fry ginger, garlic, bell pepper and onion with achuete oil lightly for 3 minutes.
2. Add green peas, ham and shrimp, stirring constantly for another 3 minutes.
3. Add scrambled egg and rice. Cook till evenly distributed.
4. Add soy sauce, spring onions, black pepper, AJINOMOTO GINISA All Purpose Seasoning Mix (Shrimp Flavor) and toss to mix well. Serve hot.

Makes 4-6 servings

Malay Beef Satay Recipes

                                         Malay Beef Satay

Ingredients:

1 pound sukiyaki-cut beef
2 cloves of garlic
1 cup shallots1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/4 inch piece turmeric root
AJI-NO-MOTO® Umami Seasoning
1 teaspoon salt
1 tablespoon sugar
1/4 cup evaporated milk
1 tablespoon cooking oil
Bamboo sticks

Peanut Sauce:

dried chillies (soaked until soft; deseeded for reduced spiciness)
2 cloves of garlic
1/2 cup shallots
4 candle-nuts or substitute with macadamia nuts
1/4 cup cooking oil
1 cup peanuts (finely ground)
1/4 cup thin tamarind juice ( get the tamarind paste, add a little warm water and squeeze the juice, strain)
1/4 cup evaporated milk diluted with 1 cup water
1 tablespoon sugar
Salt to taste

Cooking Procedure:

1.Cut meat into small thin pieces.
2.Grind together until very fine: shallots, garlic, coriander seeds, cumin seeds & turmeric.
3.Combine ground spices with AJI-NO-MOTO® Umami Seasoning, salt & sugar. Season meat with the ground spices and let marinate.
4.When you are ready to grill soak the bamboo sticks in water so they won't burn, skewer the meat with the sticks, don't overcrowd.
5.Grill satay sticks over a charcoal fire (barbecue grill), basting occasionally with evaporated milk combined with oil. Or, for the brush, use the head of lemon grass, smash and flatten to resemble a brush.

To make Peanut Sauce:

1. Grind together until very fine: chillies, garlic, shallots & candle-nuts.
2. In a wok or saucepan, fry ground ingredients in hot oil for 5 minutes. Stir in ground peanuts and tamarind juice. Bring to the boil. Add diluted milk and salt to taste and bring to the boil again.

Liberated Lumpia Recipe

                                               Liberated Lumpia

Ingredients:

shrimps (shelled and deveined)
green mango (sliced in sticks)
Lumpia wrapper (medium-square)
ginger (finely chopped)
Garlic (finely chopped)
sesame oil
7 GAJINOMOTO GINISA FLAVOR MIX
bagoong (kamayan,sweet)
onions
coconut milk
sugar
orange
canola oil
cornstarch
mint
egg beaten for egg wash
oil for deep frying

Cooking Procedure:

1. Heat oil in pan,saute garlic and ginger.Add shrimps,sesame oil and season with aji ginisa,cook for just 3 mins.Let it cool and slice.
2. Place cooked shrimps in the near corner of of lumpia and add green mango on top of the filling.Roll lumpia as tightly as possible,brush edges with egg wash to secure ends.
3. Dust rolls with cornstarch and deep fry in very hot oil 4 3mins.Remove Rolls and drain on paper towels.
4. For bagoong cream, Saute onions and garlic.Add bagoong, heat 4 1 min. Add coconut milk,let it boil 4 another min.set aside.
5.For orange ginger dip,Squeeze the juice of the orange,add a sprinkle of sugar,sesame oil, ginger and chopped mint. Wisk in a tablespoon of canola oil.

Lomi Soup Recipe

                                                        Lomi Soup

Ingredients:

2 tablespoons cooking oil
2 cloves crushed garlic
1/4 cup sliced onions
1/2 cup boiled and sliced pork
1/3 cup boiled and diced shrimp
2 tablespoons kinchay
1/4 cup soaked and chopped tenga ng daga
2 tablespoons soy sauce
5 cups shrimp or pork stock
2 cups lomi noodles
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
2 tablespoons cornstarch dissolved in 1/2 cup water
1 cup sliced Chinese cabbage
1 teaspoon sesame oil
1/4 teaspoon AJI-NO-MOTO® Umami Super Seasoning

Cooking Procedure:

1. Heat cooking oil in a pan, stir-fry garlic, onions, pork, shrimp, kinchay and tenga ng daga altogether. Stir-fry until cooked.
2. Add soy sauce, pork stock and lomi noodles. Simmer for 5 minutes.
3. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mixand add cornstarch mixture, cabbage, sesame oil and AJI-NO-MOTO® Umami Super Seasoning.Simmer for another minute. Serve hot.

Makes 3-4 servings.

Asian Chicken Salad Recipe

                                                Asian Chicken Salad

Ingredients:

2 chicken breasts, fillet
¼ tsp ground coriander
¼ tsp ground cumin
1 tbsp olive oil
3 cloves Garlic, minced
¼ red Onion, sliced thinly
AJI-NO-MOTO UMAMI Seasoning
2 celery stalks, chopped into bite-size chunks
1 orange, sliced into thin wedges
1 stalk lemongrass, minced
1 cup mayonnaise
2 tbsp Dijon mustard
2 tbsp chili sauce
12 Kafir lime Leaves, sliced
juice of 1 small lime
250 g farfalle pasta, cooked till al dente
fresh Cilantro for garnish, chopped
salt and pepper to taste

Cooking Procedure:

1.In a bowl, mix chicken with coriander and cumin and oil.
2.Season with AJI-NO-MOTO UMAMI seasoning.
3.Cook on griddle. Season with salt and pepper. Take out from griddle and slice thinly. Set aside.
4.In a large mixing bowl, mix the chicken, farfalle and all ingredients thoroughly.
5.Serve warm or chilled with chopped cilantro for garnish.