Crispy Wings with Chilli Cheese Dip Recipe

                             Crispy Wings with Chilli Cheese Dip

Ingredients:

600 grams chicken wings (10 pieces)
2 tablespoons soy sauce
2 tablespoons calamansi juice
2 tablespoons chilli sauce
1 teaspoon ground rosemary
1 tablespoon sugar
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/4 teaspoon AJI-NO-MOTO® Umami Seasoning
1 1/2 cups flour
2 beaten eggs
1 1/2 cup Japanese breadcrumbs
Cooking oil for deep frying

Cheese Dip:

1/4 cup cream cheese
3/4 cup all purpose cream
2 tablespoons chopped spring onions
1/4 teaspoon cayenne ground pepper
1 tablespoon soy sauce
1/2 teaspoonAJI-SHIO Seasoning Mix with Garlic

Cooking Procedure:

1. Combine soy sauce, calamansi juice, chilli sauce,rosemary and sugar. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix and AJI-NO-MOTO® Umami Seasoning. Blend well. Rub blended mixture with chicken wings and marinate overnight.
2. Dredge in flour, dip in beaten eggs and roll in breadcrumbs.
3. In hot oil, deep fry coated chicken wings until golden brown.
4. Drain in kitchen paper towels.
5. Serve with cheese dip.
6. Prepare cheese dip, combine cream cheese, all purpose cream,spring onions, ground pepper, s oy sauce and AJI-SHIO Seasoning Mix with Garlic Plus in a blender. Blend until it reaches a thick creamy consistency.
Makes 4 servings.

Clubhouse Sandwich Recipe

                                         Clubhouse Sandwich

The traditional club ingredients are turkey on the bottom layer, and bacon, lettuce, and tomato on the top, sometimes specifically named a turkey club. Other common club sandwiches generally vary the bottom layer, for example a "chicken club" or a "roast beef club". Variations might include ham (instead of bacon), egg and/or additional cheese slices. As with a BLT sandwich, the club sandwich is usually served on toasted bread. Mayonnaise and mustard and sometimes honey mustard are common condiments. The sandwich is commonly served with a side portion of either coleslaw, or potato salad, and often accompanied by a pickle. The cole slaw or potato salad is often reduced to a "garnish" portion, when the primary side item is an order of french fries.

Ingredients:

1 cup mayonnaise
1 pack 2.8 grams AJI-SHIO Seasoning Mix with Pepper

Filling:

1 cup flaked boiled chicken
1 cup chopped fried bacon
1/2 cup sweet pickle relish
1 cup shredded lettuce
4 beaten eggs, fry with1/2 teaspoonAJI-SHIO Seasoning Mix with Garlic
4 pieces pan fried ham
1 cup sliced seeded tomatoes
9 slices cheddar cheese
18-20 slices loaf bread, toasted

Cooking Procedure:

1.Combine mayonnaise and AJI-SHIO Seasoning Mix with Pepper. Mix well and chill. Set aside.
2.Spread mayo-AJI-SHIO Seasoning Mix with Garlic mixture in loaf bread slices. Place chicken on the 1st layer, followed by bacon top with sweet pickle relish on the second layer of bread. Repeat the procedure with remaining fillings alternately with the bread. Secure with toothpick.
3.May slice into 4 rectangular portions for easy serving.
Makes 8 servings.

Pork Cordon Bleu Recipe

                                         Pork Cordon Bleu

Ingredients:

1 kilo thinly sliced pork
2 tablespoons calamansi juice
1/4 teaspoon cayenne ground pepper
1/4 teaspoon ground rosemary
1/4 cup soy sauce
1 pack 2.8 grams AJI-SHIO Garlic Plus
1/4 teaspoon AJI-NO-MOTO Super Seasoning
1 cup cheese strips
1 cup ham slices
1 cup all purpose flour
2 pieces beaten eggs
1 cup breadcrumbs
2 cups cooking oil for deep frying

Cooking Procedure:

1. Combine calamansi juice, cayenne pepper, rosemary, soy sauce, AJI-SHIO Garlic Plus and AJI-NO-MOTO Super Seasoning. Mix well. Add pork slices and marinate for 3 hours or preferably overnight. Drain.
2. Place cheese strips and ham slices on top of pork slices and roll tightly and secure with toothpicks. Dredge in flour, dip in beaten eggs then dredge again in bread crumbs.
3. Deep fry in hot oil. Drain on paper towels. Cool and slice before serving.
Makes 4 servings.

Pan Fried Porkchops with Chilli Garlic Sauce Recipe

                                 Pan Fried Porkchops with Chili Garlic Sauce

Ingredients:

1/2 kilo pork chops ( approximately 4 pieces )

Marinade :

1 tablespoon soy sauce
2 teaspoons sugar
1 teaspoon cornstarch
1 tablespoon cooking oil
2 tablespoons cooking oil
1/2 cup sliced button mushrooms
1/2 cup diced green bell pepper
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix

Sauce:

1 tablespoon cooking oil
1/2 cup chopped garlic
4 teaspoons chili sauce
4 tablespoons tomato catsup
2 tablespoons rice wine
1 tablespoon soy sauce
1 teaspoon cornstarch dissolved in 8 tablespoons water

Cooking Procedure:

1. Wash and dry pork chops.
2. Combine soy sauce, sugar, cornstarch and cooking oil. Add pork chops and marinate for 1 hour. Set aside.
3. Mean while, in another pan, saute mushrooms and green bell pepper in hot oil. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix. Set aside.
4. In another pan, stir fry garlic until fragrant. Add chili sauce, tomato catsup, rice wine and soy sauce. Add cornstarch solution to thicken the sauce. Add sauteed vegetables and mix well. Remove from fire.
5. In hot oil, pan fry the marinated pork chops over low heat until golden brown.
6. When serving, pour the sauce over the pork chops.
Makes 4 servings.

Oriental Short Rib Barbecue Recipe

                                          Oriental Short Rib Barbecue

Ingredients:

1/2 kilo beef ribs

Marinade:

1/4 cup chopped green onions
1/4 cup soy sauce
1/4 cup water
2 tablespoons sesame oil
2 teaspoons brown sugar
1 teaspoon sesame seeds
1 teaspoon minced ginger
1/4 teaspoon siling-labuyo
1/2 teaspoon AJI-SHIO Seasoning Mix with Garlic
1/2 cup sliced red bell pepper (for garnish)

Cooking Procedure:

1. Combine green onions, soy sauce, water, sesame oil, brown sugar, sesame seeds, ginger, siling labuyo and AJI-SHIO Seasoning Mix with Garlic. Mix well and add beef. Marinate overnight or at least 4-6 hours in the refrigerator.
2. Remove ribs from marinade and grill it for 10-12 minutes.
3. Brush with remaining marinade.When cooked, garnish with red bell pepper.
Makes 3 servings.

Mushroom and Ham Kabobs with Rosemary Aioli Recipe

                                      Mushroom and Ham Kabobs with Rosemary Aioli

Ingredients:

10 long sprigs of fresh rosemary
1 can button mushroom
1 whole Parma ham (to be sliced into chunks)
1 cup olive oil
Salt and pepper

For the Rosemary Aioli:

1cup mayonnaise
2 teaspoon chopped rosemary from stems above
2 teaspoon lemon juice
2 teaspoon olive oil
5 pcs garlic
1/2 teaspoon AJI-SHIO Seasoning Mix with Pepper

Cooking Procedure:

1. Using the rosemary stem as a skewer, feed mushrooms and ham onto the stem.
2. Use 4 mushrooms and 3 pieces of ham per skewer.
3. Brush each skewer with 1 teaspoon of oil.
4. In a large skillet heat the remaining oil and begin searing the skewers, turning occasionally for about 10 minutes. Meanwhile make the aioli. In a bowl combine the mayonnaise, rosemary, garlic, olive oil, lemon juice and AJI-SHIO Seasoning Mix with Pepper.
5. Mix well. Remove the skewers from the pan and serve alongside a small bowl of the rosemary aioli.