Macaroni A La Pakbet Recipe

                                             Macaroni A La Pakbet

Ingredients:

500 grams cooked macaroni
2 tablespoons cooking oil
1/4 cup chopped onions
1/4 cup chopped shrimps
1/4 cup pork strips
1 tablespoon bagoong alamang
1/2 cup minced kalabasa
1/2 cup chopped ampalaya
1/2 cup water
1/2 cup chopped sitaw
1/2 cup thinly sliced okra
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
2 tablespoons cornstarch dissolved in 1 1/2 cups water
Grated cheese

Cooking Procedure:

1. In hot oil, stir-fry onions, shrimp, pork and bagoong until cooked. Add kalabasa, ampalaya and water. Simmer for 3 minutes until vegetables are tender.
2. Add sitaw and okra. Simmer for 2 minutes.
3. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix. Add cornstarch mixture and blend well. Simmer for another minute.
4. Pour over cooked macaroni noodles and sprinkle with grated cheese.
Makes 4 servings.

Hearty Fussili Recipe

                                                Hearty Fussili

Fusilli are long, thick, corkscrew shaped pasta. In addition to plain and whole wheat varieties, as with any pasta, other colours can be made by mixing other ingredients into the dough, which also affects the flavour, for example, beetroot for red, spinach for green, and cuttlefish ink for black.

Ingredients:

300 grams cooked fussili/spiral pasta
1/2 cup olive oil
1/2 cup chopped fresh basil leaves
2 tablespoons olive oil
1/3 cup chopped onions
1 tablespoon anchovies
1/2 cup canned tuna flakes
1/2 cup asparagus, cut in 1 inch lengths
1 1/2 cups broccoli florets
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/4 teaspoon AJI-NO-MOTO® Umami Super Seasoning.

Cooking Procedure:

1. Combine olive oil and basil leaves in a blender. Transfer in a bowl and set aside.
2. Heat olive oil in a pan, saute onions, anchovies, tuna flakes for 2 minutes in medium heat.
3. Add olive oil-basil mixture, stir-fry for 1 minute and add asparagus and broccoli, cook for another minute in high heat.
4. Add cooked fussili and stir-fry for 2 minutes and blend well with basil mixture. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix and AJI-NO-MOTO® Umami Super Seasoning.
Makes 3 servings.

Grilled Prawn and Squid Kebab in Soba Salad Recipe

                                       Grilled Prawn and Squid Kebab in Soba Salad

Ingredients:

For prawns and squid:

750 gms tiger prawns, shell removed and deveined
500 gms squid, cleaned and cut 1x1-inch pieces
cup canola oil
2 pcs lemon
Paprika
Salt
Pepper
Skewers

For soba salad:

500 gms mixed greens / lettuce
4 cups cooked soba noodles or buckwheat noodles
cup bonito flakes
cup cucumber diced
Scallions
Black sesame seeds

For sauce:

Cup soy sauce
Cup lemon juice
Cup mirin cup water
2 tsp minced ginger
4 tsp sugarsesame
oil tsp instant dash

Cooking Procedure:

1. For sauce, mix all ingredients together and set aside.Skewer shrimp and squid alternately, about 6 pieces per skewer. Marinate in mixture of canola oil, lemon, paprika, salt and pepper for 5 mins. Grill for 6-8 mins. Set aside. Mix greens, soba noodles, scallions and toss in prepared sauce.
2. Place soba salad on a plate and top with bonito flakes, cucumber and black sesame seeds. Place kebab on top.Serve with sauce.

Fookien Misua Recipe

                                     Fookien Misua

Ingredients:

2 tablespoons cooking oil
2 tablespoons chopped garlic
1/3 cup pork strips
1/4 cup red bell pepper
1/4 cup soaked tengang daga
1/4 cup carrot strips
2 tablespoons onion leeks
3 tablespoons soy sauce
2 cups chicken or pork stock
1/4 kilo soaked Chinese misua
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/4 teaspoon AJI-NO-MOTO® Umami Super Seasoning
1/4 cup peanuts
1 dozen hard boiled quail eggs

Cooking Procedure:

1. Heat oil in a wok, stir fry garlic, pork strips, red bell pepper, tengang daga, carrot strips and onion leeks.
2. Add soy sauce, pork stock and Chinese misua. Mix well and simmer for few minutes.
3. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mixand AJI-NO-MOTO® Umami Super Seasoning.
4. Add peanuts and quail eggs. Mix well.
Makes 4-6 servings.

Decadent Mac and Cheese with Bacon Recipe

                                   Decadent Mac and Cheese with Bacon

Ingredients:

Rock salt
500 gms uncooked elbow macaroni
2 cups milk
2 cups heavy cream
1 cup sour cream
3-4 sprigs fresh thyme
8 cloves garlic, smashed and divided
4 tbsp unsalted butter
4 tbsp all-purpose flour
6 cups shredded sharp cheddar cheese
Freshly ground black pepper
1/2 tsp Spanish paprika
1/2 tsp dried mustard
1/2 tsp nutmeg
1/4 cup chopped flat-leaf parsley
4 slices bacon, cut crosswise into thin strips
1 pc large onion, diced
Yellow food coloring

Cooking Procedure:

# Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8-9 mins or until al dente. Drain. Preheat the oven to 400 degrees F.
# In a small saucepan, heat the milk, cream and sour cream with the thyme sprigs and 3 smashed garlic cloves for. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese (yellow food color can be added at this stage). Season with salt, pepper and the spices. Add the cooked macaroni and the parsley and fold so that macaroni is coated well with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 2 cups of cheese. Bake for 30 minutes, or until hot and bubbly and top is slightly browned.
# While that bakes, heat a saute in a pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper.
# To serve, scatter the bacon mixture over the mac and cheese and sprinkle with chopped parsley. Use a big spoon to scoop out servings, making sure you get some of the smoking bacon mixture in each spoonful.