1 kilo short ribs (beef or pork), marinated in 1/2 cup vinegar, salt, pepper and 3 tbsp garlic
3 pcs onions, chopped
3 pcs red bell pepper
1 can tomato paste
Cup orange concentrate
2 cups water
2 tbsp liver spread
Leeks, for garnish
# Brown the short ribs in pan with little oil.
# Add onions and cook for 5 minutes.
# Add the rest of the ingredients and simmer for 2 hours.
# Garnish with leeks and serve.
Sukiyaki cut beef strips
A handful of Bamboo Skewers (soaked)
1 cup peanut butter
1 piece seeded and diced jalapeno
1/4 cup rice wine vinegar
1/4 cup minced cilantro
1 clove garlic
1 piece shallot
1 tablespoon red pepper flakes
1/2 cup chicken stock or warm water
Soy sauce to taste
AJI-NO-MOTO® Umami Seasoning
1. Marinate beef in oil, salt and pepper.
To prepare the sauce, sautee shallot and garlic. Add peanut butter and pepper flakes.
3. Thin out with about half your liquid .Throw in cilantro and bring to boil. If too thick add remaining liquid and mix. Add soy sauce to taste.
4. Season with AJI-NO-MOTO® Umami Seasoning.
5. Skewer the strips.
6. Grill. Serve with the sauce.
1 teaspoon cooking oil
100 grams ground pork
1 teaspoon soaked and chopped hibe
1/2 cup evaporated milk
4 pieces egg
1 pack 6 grams AJI-SHIO Pepper Plus
1. Heat oil in a pan, saute ground pork and hibe until brown.
2. In a heat proof dish or llanera, combine meat mixture, milk and eggs. Sprinkle AJI-SHIO Pepper Plus and gradually stir mixture until lightly blended. Cover llanera with foil.
3. Steam for 30 minutes or until set. Serve immediately.
Makes 4-6 servings.
1 teaspoon cooking oil
1/4 cup chopped onions
1/4 cup coarsely grated potatoes
1/4 cup coarsely grated carrots
100 grams canned corned beef
1/2 teaspoon cooking oil
5 pieces beaten egg
1 pack 6 grams AJI-SHIO Pepper Plus
1. Heat oil in a pan, saute onions until transparent.
2. Add potatoes and carrots and stir-fry for 2 minutes.
3. Add corned beef and continue stir frying for another minute over high heat.
4. In a bowl, beat eggs. Add corned beef mixture and sprinkle AJI-SHIO TM Pepper Plus.
5. In another pan, heat oil and pour egg mixture. Pan-fry in low heat and turn once until both sides are cooked.
Makes 4-6 servings.
AJI-NO-MOTO Umami Seasoning
1 dozen eggs, hard boiled, peeled, yolks removed
½ cup chopped spinach, blanched and squeezed dry
¼ cup mayonnaise
¼ cup bacon bits
2 ½ tbsp cider vinegar
1 tbsp sugar
2 tsp black pepper
¼ tsp salt
1.Peel and cut eggs in half, remove and mash yolk.
2.Mix in the remaining ingredients with yolk – bacon, spinach, vinegar, sugar, salt and pepper, and then sprinkle with AJI-NO-MOTO UMAMI SEASONING.
3.Put yolk mix back in egg white using a piping bag.
4.Serve.
500 grams beef tenderloin
1 kl cooked pasta (fettucini)
2 cups Elle en Vire Cream
1/2 cup milk
1 pc egg
1/2 cup sliced button mushroom
Italian seasoning
1 pack 7 grams AJINOMOTO GINISA FLAVOR MIX
Garlic
Margarine
Parmesan cheese
Foccacia bread
olive oiL
black pepper
# Season beef with salt and pepper. sear in hot pan for 5 mins. set aside for 2mins then slice.
# Fry garlic in margarine and olive oil. add mushroom, add italian seasoning, AJINOMOTO GINISA FLAVOR MIX, cream, milk,Add paste then place in baking dish. Add cheese. Broil for 5 mins.
# Serve with steak and foccacia.
1 tablespoon butter
1/2 cup minced white onion
3 cloves garlic, minced
1 tablespoon chopped fresh thyme
3/4 cup low-sodium beef broth
1/2 cup port wine
1 tablespoon vegetable oil
4 filet mignon steaks (1 1/2 inch thick)
3/4 cup crumbled blue cheese
1/4 cup panko bread crumbs
1 pound dry fettuccini noodles
8 slices bacon
4 eggs
cup grated Parmesan cheese
1 Cups heavy cream
cup milk
ground black pepper to taste
10 pcs large pugon pandesal
5 pcs garlic gloves cup butter
Bundle of parsely
Salt and pepper
# Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.
# Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.
# Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.
# Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. Wait for 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.
# Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
# Fry bacon in skillet over medium heat until crispy, remove and drain on paper towel. Chop with knife into bits.
# Beat the eggs, cheese and cream in a bowl, then add the bacon. Pour over the pasta in the pan and toss gently using tongs.
# Return the pan to a very low heat and cook for 1 to 2 minutes, or until slightly thickened. Don't overheat or the eggs will scramble. Season well with black pepper and serve.
# Mix together garlic, butter salt and pepper, parsley in a food processor. Spread over the pandesal and toast.
1 1/2 kilos baby back ribs
Barbecue sauce:
1/4 cup margarine
1 cup chopped onions
1 cup tomato catsup
1/3 cup water
1/4 cup packed brown sugar
1 teaspoon barbecue seasoning
2 tablespoons soy sauce
2 teaspoons calamansi juice
1 pack 6 grams AJI-SHIO Seasoning Mix with Pepper
1. Pre heat oven to 325 degrees F. Arrange ribs on the rack of a shallow roasting pan.Set aside.
2. Melt margarine in a saucepan. Add chopped onions and saute until transparent.
3. Add catsup, water, brown sugar, and barbecue seasoning.
4. Let boil while stirring to avoid burning.Add soy sauce and calamansi juice.
5. Pour over ribs and bake uncovered for 1 1/2 hours.
6. Brush with excess barbecue sauce.
7. Sprinkle AJI-SHIO Seasoning Mix with Pepper, brush well before serving.
Makes 10-12 servings.
1 1/2 tablespoons lemon zest
2 tablespoons lemon juice
1/2 cup mayonnaise
2 tablespoons chopped parsley
1/2 teaspoon AJI-SHIO Seasoning with Pepper
1pack6 grams AJI-SHIO Seasoning Mix withGarlic
1/2 kilo salmon fillets
1. Pre-heat the broiler. Line a broiler pan with a foil and lightly grease the foil.2. In a small bowl, combine lemon zest, lemon juice, mayonnaise and parsley. Sprinkle AJI-SHIO Seasoning with Pepper and AJI-SHIO Seasoning Mix with Garlic. Mix well and chill.3. Place the salmon fillet on the prepared broiler pan. Spread them with half of the mayonnaise mixture.4. Broil the fish at least 4 inches from the heat until golden brown, about 8 minutes. Serve the salmon with the remaining lemon-mayonnaise on the side.
Makes 8 servings.
