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.

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.

Korean Beef Stir-fry Bul-go-gi Recipe

                                        Korean Beef Stir-fry Bul-go-gi

Ingredients:

Cooking oil
3 cloves minced garlic
1/2 piece shredded carrot
1 slice spring onion
2 pieces sliced shitake
1/2teaspoon toasted sesame seeds
A few drops of sesame oil
AJI-NO-MOTO® Umami Seasoning

Beef Stir-fry Marination:
1/2 kilo Sukiyaki cut beef
3 tablespoon light soy sauce
90 grams sugar
2 pieces canned pineapple rings
1/2 cup peach juice in can
3 tablespoon sesame oil
1/2piece minced onion
1/2 cup mirin

Cooking Procedure:

# Combine beef stir fry marination ingredients in a bowl and set aside for 30 minutes.
# Heat cooking oil in pan then add garlic, onions, marinated beef, carrots, spring onions and mushrooms.
# Season with AJI-NO-MOTO® Umami Seasoning. Sprinkle with Sesame seeds and sesame oil before removing from heat. Serve hot.

Korean Barbecued Salmon Recipe

                                               Korean Barbecued Salmon

Ingredients:

Cup light soy sauce
2 tabelspoon toasted sesame seed oil
1 tablespoon chili paste
1 teaspoon minced fresh ginger root
3 tablespoons sugar
1 tablespoons sesame seeds
3 cloves minced garlic teaspoon salt
A dash of AJI-NO-MOTO Umami Super Seasoning
teaspoon freshly ground black pepper
4 pieces 250 gms salmon steaks 1-inch thick
4 cups fresh steamed rice

Cooking Procedure:

1.In a plastic bag, combine all ingredients, including AJI-NO-MOTO Umami Super Seasoning and except the tuna. Mix the marinade in the bag until combined and add the salmon medallions, coating it completely. Seal the bag, refrigerate and let the salmon marinate for 1-2 hours, turning occasionally.
2.Preheat a grill, or broiler with rack in the top position. Brush the grill with vegetable oil.
3.Grill the salmon (or broil it on a rack set in a baking pan) for 3 minutes on each side until medium rare, brushing with the marinade from time to time. Serve with steamed rice, saute veggies and extra chili paste.

Stuffed Bell Peppers Recipe

                                           Stuffed Bell Peppers

Ingredients:

5-6 medium size Bell peppers (red, green, & yellow)1 can crushed tomatoes
100-150 grams paneer grated or mashed
1 Onion finely chopped
Finely chopped coriander leaves
AJI-NO-MOTO® Umami Seasoning
2 green chili (finely chopped)
Salt to taste
Red chili powder to taste
Gram Masala to taste
1/2 teaspoon turmeric powder
1 tablespoon grated cheese
1 tablespoon oil

Cooking Procedure:

1.
Cut the top of bell pepper like a cap. Gently scoop out the centers . Keep aside the scooped portion and chop the cut tops .
2.
Heat oil in a wok. add chopped onions and green chilies till tender.
3.
Now add tomato and fry for a minute and all dry masalas and fry for a minute more. Season with AJI-NO-MOTO® Umami Seasoning.
4.
Add paneer, mix well and cock for a minute.
5.
Fill bell peppers with the mixture.
6.
Top with grated cheese and chopped coriander.
7.
Place bell peppers in a pyrex dish. Put little butter. Bake it in a hot oven at 200 degree Celsius for 20 minutes.
8.
Serve the stuffed paneer bell peppers hot.

Spiced Kung Pao Chicken Recipe

                                      Spiced Kung Pao Chicken

Ingredients:

2 whole chicken breasts, boned, skinned, cut into
1/2 inch cubes
1/2 teaspoon salt
1 egg
1 tablespoon cornstarch
2 cups oil, for deep frying
1/2 cup skinless roasted peanuts
10 whole dried hot chili peppers
2 scallions, cut into 1/2 in. lengths
2 garlic cloves, minced
AJI-NO-MOTO® Umami Seasoning

For sauce:

1 teaspoon chili paste with garlic
2 tablespoons dark soy sauce
1 tablespoon sherry wine
1 teaspoon sugar
1 teaspoon red wine vinegar
1/4 cup chicken stock
1 teaspoon cornstarch
1 teaspoon sesame seed oil

Cooking Procedure:

1.
Combine chicken, salt, egg white, and cornstarch. Mix well by hand. Set aside. In small bowl, blend sauce ingredients. Set aside. Heat oil to 350 in a wok.
2.
Deep fry chicken until it seperates and is almost cooked. Remove by draining through strainer into another pot. Reheat same oil. Deep fry peanuts over moderate heat until golden brown. Remove by draining through strainer. Reheat 2 tbs. oil in wok til smoking hot.
3.
Stir-fry red chili peppers until they are dark red. Sprinkle with AJI-NO-MOTO® Umami Seasoning. Lower heat. Add scallions and garlic. Stir-fry 30 seconds.
4.
Pour in chicken. Stir-fry on high for 1 minute. Add sauce. Stir-fry until heated and glazed thoroughly. Add peanuts.

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.

Stir Fried Noodles Recipe

                                        Stir Fried Noodles

Ingredients:

6 ounce noodles, softened in boiling water for five minutes and drained
2 tablespoon oil for frying
3 ounce bean sprouts
3 ounce Chinese mushroom, soaked in water, sqeezed dried and cut into shreads
3 ounce pork, shredded
AJI-NO-MOTO® Umami Seasoning
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
A dash of ground white pepper
A splash of sesame oil
4 tablespoon stock
1 tablespoon cornstarch

Cooking Procedure:

           In a wok, fry noodles in hot oil both sides till crisp and brown put on serving plate.

Stir fry bean sprouts, chinese mushroom and shredded pork in remaining oil for two minutes add light and dark soy sauce, pepper, sesame oil and and AJI-NO-MOTO® Umami Seasoning. Stir fry for two more minutes.

Thicken with cornstarch mixed with chicken broth and add to the other ingredients. Bring to a boil and pour sauce over fried noodles.

Tuna Squash Macaroni Recipe

                                        Tuna Squash Macaroni

Ingredients:

300 g cooked elbow macaroni noodles
1 Tbsp. corn oil
1 tsp. minced ginger
1 Tbsp. minced garlic
1 Tbsp. chopped onion
1 Tbsp. chopped tomato
1 Tbsp. sliced celery leaves
1 cup tuna chunks in water, drained
1/4 kg squash, cut into thin cubes
1/2 cup green bell pepper strips
1/2 cup tomato sauce
1 Tbsp. achuete soaked in 3/4 cup boiling water
1/2 tsp. iodized salt
1/4 tsp. pepper1 sachet PAL SWEET

Cooking Procedure:

1. Saute ginger, garlic, onion and tomatoes in hot oil.
2. Add tuna, squash, green bell pepper, tomato sauce, achuete solution, iodized salt and pepper. Simmer for 5 minutes.
3. Remove from fire, add PAL SWEET and mix well.
4. Pour sauce over cooked macaroni noodles.
Makes 6 servings.

Tuna Cucumber Salad Recipe

                                         Tuna Cucumber Salad

Ingredients:

1 cup cucumber, sliced 1 cm. thick and quartered
1 cup pineapple tidbits, drained
1 can tuna in water, drained
1/3 cup mayonnaise
1 pack 7 grams AJINOMOTO GINISA FLAVOR MIX

Cooking Procedure:

1. Mix together cucumbers, pineapple tidbits, tuna, mayonnaise and AJINOMOTO GINISA FLAVOR MIX in a bowl. Chill.
2. Serve on lettuce bed.
Makes 8 servings.

Tokwa Squares with Shrimp and Mango Mix Recipe

                                   Tokwa Squares with Shrimp and Mango Mix

Ingredients:

10 pcs square tokwa sliced in half

oil for frying

For Shrimp and mango mix:

300gms shrimps (cleaned and deveined, blanched in hot water for 2 mins.)
1 cup ripe mango (diced)
3 tbsp fried bacon (crumbled)
1/2 cup mayonaise
1 tsp mustard
3 tbsp heavy cream
mint leaves (sliced)
salt and pepper

Cooking Procedure:

1. Fry tokwa in oil in medium heat til brown n crispy
2. Mix mango and shrimp mix, season with salt and pepper and
3. refrigerate for 30 minutes
4. Place 1 tbsp of mixture on top of tokwa, garnish with mint.
5. Serve

Tofu With Noodles Recipe

                                           Tofu With Noodles

Ingredients:

6 cups soup stock
3/4 cup soaked Chinese mushrooms,cut into strips
2 cups bean sprouts
1 1/2 cups cubed tofu
1 cup broccoli flowerettes
2 tablespoons soy sauce
2 cups Chinese cabbage strips
1/4 kilo blanched bihon noodles
1/3 cup chopped spring onions
1 teaspoon sesame oil ( optional )
3 packs AJI-SHIO Pepper Plus
2 packs AJI-SHIO Garlic Plus

Cooking Procedure:

* In boiling soup stock, add mushrooms, bean sprouts and tofu.Simmer for 5 minutes.

* Add broccoli and soy sauce then simmer for another 3 minutes.

* Add Chinese cabbage, bihon noodles and spring onions. Continue simmering for another 2 minutes.

* Add sesame oil.

* Sprinkle AJI-SHIO Pepper Plus and AJI-SHIO Garlic Plus before turning off the fire.
Makes 8 servings

Soy Chicken Supreme Recipe

Soy Chicken Supreme

Ingredients:

2 pieces chicken breast with wings
1 cup soy sauce
? cup sugar
? cup water
4 tbsp. hoisin Sauce
1 tbsp. garlic, minced
? tbsp. ginger
1/2 poaching liquid
1/2 tsp. 5 spice powder
1 cup cooked brown rice
? cup fresh shitake mushrooms
2 tsp. garlic, minced
2 tsp. onions, minced
? 7g pack Aji-Ginisa
? 6g pack AJI-SHIO Pepper Plus

Cooking Procedure:

*In a pot mix together soy sauce, sugar, water, let it boil then bring to a simmer.
*Poach the chicken breast until done, and add AJI-SHIO Pepper Plus.
*In a saucepan saut? garlic and ginger, add in poaching liquid.
*Then add in hoisin sauce and 5-spice powder.
*Season with Aji-ginisa and serve.

Sizzling Lamb Chop and Mushrooms Recipe

Sizzling Lamb Chop and Mushrooms

Ingredients:

500 gms lambchop
1 can mushroom, sliced
2 tbsp chili garlic sauce
Salt
Pepper

Cooking Procedure:

1. Fry mushrooms and lamb chop. Add chili garlic sauce, salt and pepper.
2. Serve on a sizzling plate.

Siomai With Soy-Vin-Gar Sauce Recipe

Siomai With Soy-Vin-Gar Sauce

Ingredients:

250 grams ground pork tenderloin
2 tablespoons finely chopped spring onion
2 tablespoons finely chopped celery
1/4 cup grated carrot
1/4 cup grated potato
1 teaspoon grated ginger
1/2 teaspoon pepper
1 tablespoon cornstarch
Siomai wrapper

Sauce:
1 1/2 tablespoons soy sauce
1 1/2 tablespoons cane vinegar
1 teaspoon minced garlic
1 sachet PAL SWEET™ Calorie Free Sweetener

Cooking Procedure:

1. Mix siomai ingredients well.
2. Form 1 tablespoon of mixture into a ball. Wrap in siomai wrapper.
3. Steam for 20 minutes. Combine soy sauce, cane vinegar, garlic and PAL SWEET™ Calorie Free Sweetener. Mix well. Serve with sauce.

Singaporean Laksa Recipe

Singaporean Laksa

Ingredients:

500 grams medium prawns
2 cups shallots, peeled
20 dried chillis, softened in hot water
1 tablespoon belacan (shrimp paste)
3 tablespoon dried shrimp, soaked for a while in water to soften
10 buah keras (candlenuts)
1 teaspoon turmeric powder
1 tablespoon roasted coriander powder
2 stalks lemon grass, white stem portion, crushed
AJI-NO-MOTO® Umami Seasoning
4 tablespoon oil
4 cups coconut milk
2 tablespoon salt
1 tablespoon sugar
Pepper
500 grams dried thick rice noodles
300 grams bean sprouts, scalded
200 grams dried glass noodles, scalded and drained

Garnishes:
4 fresh red chillis, pounded
Salt to taste
1 cucumber, peeled, cored and shredded
1 bunch daun kesom (laksa leaves), finely shredded

Cooking Procedure:

1. Cook prawns in shrimp stock till they turn pink. Remove and reserve prawns and stock. Process shallots, chillis, belacan, dried shrimp and buah keras in a chopper till fine. Add powdered spices to the paste.
2. Heat oil in a pot large enough for the gravy. Brown spice paste and add lemon grass stalks, adding a little water from time to time to prevent burning, until oil rises to the surface. Add prawn stock, followed by coconut milk, stirring all the time to prevent curdling till it comes to the boil. Season with salt, sugar and pepper to taste. Season with AJI-NO-MOTO® Umami Seasoning.
3. Boil some water in another pot and boil dried noodles till al dente. Drain and divide noodles among bowls. Top with a little softened glass noodles and bean sprouts.
4. Garnish with a prawn, fishcake slices, shredded cucumber and daun kesom. Pour over hot coconut gravy and serve with a dollop of pounded chilli mixed with a pinch of salt.

Squid Balls With Mushroom Recipe

Squid Balls With Mushroom

Ingredients:

2 tablespoons cooking oil
2 cups button mushroom, halved
2 cups squid balls, halved
1 cup water
3 tablespoons oyster sauce
1/3 cup chopped celery stalks
1 1/2 tablespoons sugar
1 teaspoon chopped sili labuyo
1/2 pack 7 grams AJINOMOTO GINISA ALL PURPOSE SEASONING MIX

Cooking Procedure:

* In hot oil, saute mushrooms and squid balls for 3 minutes.

* Add water and oyster sauce. Simmer for 10 minutes.

* Add celery stalks and sugar. Mix well.

* Add sili labuyo and sprinkle AJINOMOTO GINISA ALL PURPOSE SEASONING MIX.

* Simmer for another minute before turning off the fire