Chicken Inasal Recipe

Chicken Inasal

Ingredients:

4 pieces chicken leg quarters

Marinade:
½ cup chicken broth
2 tablespoons soy sauce
2 tablespoons vinegar (sinamak)
2 tablespoons calamansi juice
2 tablespoons ginger juice
1 pack 6 grams AJI-SHIO Seasoning Mix with Pepper
2 tablespoons annatto oil

Cooking Ingredients:

1. In a bowl, combine chicken broth, soy sauce, vinegar, calamansi juice and ginger juice.
2. Season with AJI-SHIO Seasoning Mix with Pepper. Add annatto oil. Blend mixture using a wire whisk.
3. Rub chicken with mixture and marinate overnight or at least 3 hours.
4. Grill over flaming charcoal until cooked.

Chicken in Pandan Leaves Recipe

Chicken in Pandan Leaves

Ingredients:

Pandan leaves
2 pieces skinless and boneless chicken breast (cut into 2 in. x 1 in. cubes)
1/8 teaspoon sesame seeds
1 teaspoon soy sauce
1/2 teaspoon oyster sauce
1/8 teaspoon sesame oil
3 dashes white pepper powder
1/4 teaspoon sugar
1/8 teaspoon fish sauce
3 inches fresh ginger (grated and squeezed for juice)
AJI-NO-MOTO® Umami Seasoning

Cooking Procedure:

# Mix the chicken pieces with all the seasonings above. Season with AJI-NO-MOTO® Umami Seasoning.
# Add the ginger juice and marinate.
# Put a piece of the chicken towards the end of the pandan leave and roll it up tightly.
# Hold tight with a tooth pick.
# Deep fry until the golden brown.
# Dish out and serve hot.

Chicken Drumstick

Chicken Drumstick

Ingredients:

8 pieceschicken legs
1/3 cup soy sauce
1/2 cup unsalted peanuts
1/4 cup finely chopped lemongrass
1/4 cup chopped cilantro
5 tablespoon lime juice
A dash of AJI-NO-MOTO® Umami Seasoning

Dressing:
1/2 cup roasted unsalted peanuts
1/4 cup chopped red onions
1/3 cup honey
3 pieces siling labuyo
1 head chopped garlic
2 tablepsoon gopped ginger

Cooking Procedure:

1. Marinate chicken legs in soysauce, ground peanuts, lemongrass, cilantro, lime juice and AJI-NO-MOTO® Umami Seasoning.
2. Cover and chill overnight or for 2 to 3 hours.
3. Pre-heat grill to medium heat. Skewer the legs in bamboo sticks.
4. Grill till done. Basting occasionally with remaining marinade.
5. Combine ingredients for dressing. Simmer for 20 mins or until thick.

Chicken Cacciatore Recipe

Chicken Cacciatore

Ingredients:

1/2 kilo chicken, cut into serving pieces
1/4 cup butter
1/2 cup chopped onions
1/2 cup chopped bacon
1/2 cup sliced button mushrooms
1 cup soup stock or water
1/2 cup all purpose cream
1/2 teapsoon AJI-SHIO Seasoning Mix with Pepper
1/4 teaspoon AJI-NO-MOTO® Umami Super Seasoning

Cooking Procedure:

1. In melted butter, pan-fry chicken until brown.Drain and set aside.

2. On the same pan, stir-fry onions until transparent. Add and cook bacon until crispy brown. Add mushrooms and stir-fry for a minute.

3. Pour in stock and return chicken pieces and simner for 5 minutes or until chicken is fully cooked.

4. Add all purpose cream and simmer for a minute.

5. Sprinkle AJI-SHIO Seasoning with Pepper and AJI-NO-MOTO Umami Seasoning. Simmer for another minute before turning off the fire.

6. Serve hot.

Chicken Breast With Rice Stuffing Recipe

Chicken Breast With Rice Stuffing

Ingredients:

8 pieces chicken breast fillet, sliced thinly (tapa style)
2 tablespoons calamansi juice
1/4 cup soy sauce

Stuffing:
1/4 cup butter, divided
1/4 cup chopped chicken liver
1/2 cup diced Vienna sausage
1/4 cup cooked rice
1/4 cup cooked malagkit rice
2 teaspoons AJINOMOTO GINISA All Purpose Seasoning Mix
1/4 teaspoon AJI-NO-MOTO® Umami Super Seasoning

Sauce:
2 teaspoons cornstarch dissolved in
1/2 cup water
Marinade
Chicken drippings

Cooking Procedure:

1. Marinate chicken in calamansi and soy sauce for at least 30 minutes. Drain and reserve marinade. Set aside.

2. In a pan, melt 2 tablespoons of butter and saute chicken liver until cooked. Add sausage, rice and malagkit rice. Stir to blend. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix and AJI-NO-MOTO® Umami Super Seasoning. Mix well.

3. Stuff chicken with 1 tablespoon of rice mixture. Roll and secure with thread.

4. Arrange chicken in a foil-lined pan and brush with butter and marinade mixture. Cover with foil and bake for 35 minutes at 350 degrees F or until brown.

5. For the sauce, boil remaining marinade, chicken drippings and cornstarch mixture. Cook until thick.

Chicken Barbeque Recipe

Chicken Barbeque

Ingredients:

1/2 kilo chicken, cut into serving pieces

Marinade:
1 tablespoons soy sauce
1/4 cup uncola soda
2 tablespoons sugar
2 tablespoons banana catsup
1 pack 8 grams AJINOMOTO Secret Sangkap

Cooking Procedure:

1. In a bowl, Mix together soy sauce, uncola soda, sugar, banana catsup, AJINOMOTO Secret Sangkap.
2. Add chicken and marinate for at least 2 hours.
3. Grill chicken over hot charcoal, brushing with the remaining sauce until cooked. Serve hot

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Chicken & Cream Lasagna Recipe

Chicken & Cream Lasagna

Ingredients:

10 pieces boiled large and curly lasagna
1 tablespoon cooking oil
1/4 kilo chopped chicken breast
2 cups blanched and chopped Baguio beans
1 cup sliced button mushrooms
1/2 cup corn kernels
1 cup water
1/2 cup chopped red bell pepper
1 tablespoon cornstarch
2 tablespoons water
2 1/2 packs 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix

White Sauce:
1/2 cup butter
1/2 cup all purpose flour
3 cups all purpose cream

Topping:
2 cups grated cheddar cheese
2 tablespoons chopped parsley

Cooking Procedure:

1. Prepare sauce, melt butter. Gradually add the flour and stir while cooking to avoid lumps.
2. Add in cream and stir vigorously until mixture has thicken and well blended. Cool and set aside.
3. In hot oil, saute chicken for 5 minutes or until meat turns into white.
4. Add Baguio beans, mushrooms, and corn kernels. Saute until half-cooked.
5. Add water, red bell pepper and simmer for few minutes.Thicken with cornstarch solution.
6. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix and simmer for another minute. Cool. Combine white sauce and stir fried vegetables. Mix well.
7. Place 2 tablespoons cream chicken fillin into a sheet of boiled lasagna and roll. Top with grated cheese and parsley before serving.

Chicken Yakitori w/ Japanese Fried Rice Recipe

Chicken Yakitori w/ Japanese Fried Rice

Ingredients:

1/2 kilo chicken breasts, cut into 1 inch squares
1 1/2cup soy sauce
1 1/2 cup sherry wine
1/2 cup water
2 tablepsoon fresh grated ginger
2 tablepsoon sesame oil
2 tablepsoon fresh minced garlic
6 Large pieces washed and halved mushrooms
3 pieces leeks
1 1/4 cups jicama, peeled,cut into 1 inch cubes
Sesame seeds

Japanese Fried Rice

1 teaspoon finely chopped ginger
1 teaspoon finely chopped garlic
2 large pieces chopped onions
2 pieces eggs
1 piece finely chopped carrot
1 piece chopped green bell pepper
1 tablepsoon dark soya sauce
1/2 stick butter
Salt and pepper to taste
1 tablespoon red chilli powder
1 pack/ 7 garms AJINOMOTO GINISA All Purpose Seasoning Mix
3 cups cooked rice

Cooking Procedure:

1. Mix soy, sherry, water, ginger, sesame oil,& garlic
2. Soak bamboo skewers in water
3. Thread chicken on the skewers alternating with mushrooms, jicama & green onions. Place skewers in a large shallow dish that will allow all the skewers to lay flat in one layer Pour on the marinade
4. Refrigerate for about 2 hours
5. Reduce marinade and then set aside
6. Remove from marinade and sprinkle skewers with Sesame seeds.
7. Grill the chicken for about 8 mins turning occationally. Baste chicken with reduced marinade before removing from gril.
8. Serve with japanese fried rice.

Japanese Fried Rice

1. In a pan, heat butter and add in ginger garlic and onions. Sauté for about a minute.
2. Add carrot and green pepper and sauté some more.
3. Break in eggs and cook scrambled with vegetables until golden brown.
4. Add in cooked rice with soy sauce, salt, chilli powder, pepper and AJINOMOTO GINISA All Purpose Seasoning Mix.
5. Fry the rice in the mixture for a few minutes. Serve with Chicken Yakitori.

Baked Lobsters Recipe

Baked Lobsters

Ingredients:

2 freshlobsters, 1 1/2 pounds each
1 cup melted unsalted butter
1 medium piece finely chopped onion
2 sprigs fresh chopped Italian parsley
250g fresh shrimps, peeled and devained, and roughly chopped
Salt and freshly ground pepper
2 cups japanese bread crumbs
1/2 cup parmesan cheese
1/2 cup chopped red and green bell peppers
1 pacl 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
Tabasco to taste
1 piece lemon
1/2 cup cream
1/2 cup quickmelt cheese

Cooking Procedure:

1. Put the lobster on its back, and hold firmly with one hand. Insert a sharp, heavy knife into the lobster where the head meets the body, and quickly slice through the entire length of the body and tail. Spread the lobster open. With your fingers, remove and discard the food sac near the head. Remove and reserve the tomalley and eggs, if present. Remove and discard the vein that runs down the middle of the tail. Crack the claws. Rinse the lobster under cold running water. Take out the meat and roughly chop then mix with the shrimps.
2. Sauté the onion, and bell peppers in some of the butter until soft but not browned. Add the shrimp and lobster meat and cook for 1 minute and season with AJINOMOTO GINISA All Purpose Seasoning Mix. Remove from heat and let cool slightly, then add in the cream and quickmelt cheese. Then add the chopped parsley.
3. Divide the mixture evenly between the two lobsters, spreading the stuffing over the lobster shells. Mix the breadcrumbs parmesan cheese, chopped parsley and butter then top the stuffed lobsters with the creamed mixture.
4. Brush the tail, stuffing, and cracked claws with the remaining melted butter. Bake approximately 18 minutes in a 350-degree oven or until done.
5. Serve with lemon wedges and tabasco hot sauce

Aji Crispy Pata Recipe

Aji Crispy Pata

Ingredients:

3/4-1 kilo boiled pork pata
1/4 cup soy sauce
1 pack 7grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/2 teaspoon AJI-NO-MOTO® Umami Seasoning
3 cups cooking oil
2 tablespoons toasted garlic

Dipping sauce:
1/2 cup soy sauce
3 tablespoons vinegar
2 teaspoons chopped onions
1 piece chopped siling-labuyo
1 pack AJI-SHIO Seasoning Mix with Garlic

Cooking Procedure:

1. Combine soy sauce, AJI-NO-MOTO® Umami Seasoning and AJINOMOTO GINISA All Purpose Seasoning Mix.
Brush mixture on boiled pork pata. Let it stand for an hour.
2. Heat oil in a large pan. Deep fry boiled pork pata until crisp and golden brown.
3. Transfer in a serving plate and sprinkle with toasted garlic.
4. Serve with dipping sauce.

Dipping sauce:

1. Combine soy sauce, vinegar, onions siling labuyo and AJI-SHIO Seasoning Mix with Garlic

Adobong Alimango (Stewed Mud Crabs) Recipe

Adobong Alimango (Stewed Mud Crabs)

Ingredients:

4 pieces large crabs
¼ cup oil
1 head peeled and crushed garlic
1½ cups water
1/3 cup calamansi juice
A dash of AJI-NO-MOTO® Umami Seasoning
Salt and pepper to taste

Cooking Procedure:

1. Cut the crabs in half. Remove crab fat and set aside.
2. Heat oil in a wok and sauté garlic for about 1 minute. Add the crabs and stir until almost reddish in color.
3. Season with AJI-NO-MOTO® Umami Seasoning.
4. Blend crab fat with water and calamansi juice until smooth. Pour on crabs in wok. Season with salt and pepper.
5. Simmer over medium heat until crabs are fully cooked for about 10 mins.

Beef Rolls Mechado Recipe

Beef Rolls Mechado

Ingredients:

4 pieces srloin cutlets (1/2 inch thick)
2 cups kesong puti
4 tablespoons parsley
3 cloves garlic
1/2 cup bread crumbs
1 pack 6 grams AJI-SHIO Seasoning Mix with Pepper
1/2 cup crushed Tomato
1 pc chopped onion
4 cloves choppec garlic
2 tablespoon sugar
3 tabelspoon vinegar
2 pieces bay leaf

Cooking Procedure:

#
Pound the sirloin cutlets.
#
On a bowl, combine kesong puti, parsley, garlic, breadcrumbs and season with AJI-SHIO Seasoning Mix with Pepper .
#
Put kesong puti mixture on top of sirloin cutlets and roll into an envelope then tie with a kitchen string.
#
Pan-fry the rolled up cutlets until brown then set aside.
#
On the same pan throw away excess oil then sauté onions and then garlic. Add in bay leaf and crushed tomatoes.
#
Simmer for about 5 minutes. Add in vinegar and sugar, then season with salt and pepper.
#
Remove the kitchen strings from the cutlets then add it in the tomato mixture, simmer for 3 minutes.
#
Serve.

Beef Stew with Italian Sausage Recipe

Beef Stew with Italian Sausage

Ingredients:

1/2 kilo beef chuck
1/2 kilo Italian Sausage
3 cloves garlic
1 piece white onion
4 cups whole peeled tomatoes
5 cups beef stock
3 sprigs fresh rosemary
4 pieceslarge potatoes
Salt and pepper to taste
¼ teaspoon AJI-NO-MOTO® Umami Seasoning
Chili Flakes (optional)

Cooking Procedure:

1. Sauté onions and garlic.
2. Brown Italian sausage and beef chuck.
3. Add in whole peeled tomatoes and beef stock. Bring to a boil add in potatoes, fresh rosemary and simmer for about 30 mins or until beef is tender.
4. Add in AJI-NO-MOTO® Umami Seasoning.
5. Season with salt and pepper.
6. Serve.

Beef Salpicao Recipe

Beef Salpicao

Ingredients:

400 grams beef tenderloin strips
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/4 teaspoon AJI-NO-MOTO® Umami Seasoning
1/8 cup chopped garlic
1/3 cup butter
1/8 cup soy sauce
3 tablespoons cornstarch dissolved in
1 cup water
1/2 cup sliced mushroom
1/2 teaspoon AJI-SHIO Seasoning Mix with Garlic
1/4 cup toasted garlic chips

Cooking Procedure:

1. Rub beef tenderloin with AJINOMOTO GINISA All Purpose Seasoning Mix, AJI-NO-MOTO® Umami Seasoning, garlic, butter and soy sauce.
2. Set aside for 30 minutes inside the refrigerator.
3. Transfer mixture in a microwaveable container. Add cornstarch mixture and mushroom. Blend well, cover, but leave a small opening about 1 inch.
4. Cook in microwave oven for 10 minutes at 800-850w.
5. After 10 minutes, sprinkle AJI-SHIO Seasoning Mix with Garlic mix well and cook for another 5 minutes at 800-850w.
6. Let it stand for 3 minutes, sprinkle with toasted garlic chips before serving.

Baked Lapu-Lapu Fillet with Sundried Tomatoes Recipe

Baked Lapu-Lapu Fillet with Sundried Tomatoes

Ingredients:

For Lapu-Lapu:
1 ½ kilos lapu lapu fillet, skinless and boneless
Salt and pepper to taste
1/4 cup olive oil
For toppings:
2 cups chopped sundried tomatoes
3 tablespoon minced garlic
1 tablepsoon olive oil
1 tablespoon butter
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
Fresh cilantro and/or chili flakes for garnish

Cooking Procedure:

1. Season fish with salt and pepper. Brush with oil. Baste the bakign pan with butter.
2. Place fish in a baking pan and bake for 10 minutes.
3. For toppings: stir-fry garlic and sundried tomatoes for 3 minutes in olive oil. Season with AJINOMOTO GINISA All Purpose Seasoning Mix. Add on top of the fish.
4. Garnish with cilantro and/or chili flakes. Serve.

Baked Sesame Spareribs Recipe

Baked Sesame Spareribs

Ingredients:

500-600 grams whole pork spare-ribs
1/4 cup soy sauce
1/4 cup calamansi juice
2 tablespoons brown sugar
1 tablespoon chopped coriander leaves
1 teaspoon ground coriander seeds
2 tablespoons chopped spring onions
1 tablespoon sesame oil
1 tablespoon sesame seeds
1/2 teapsoon AJI-SHIO Seasoning Mix with Garlic
1/2 teaspoon AJI-SHIO Seasoning Mix with Pepper
1/4 teaspoon AJI-NO-MOTO® Umami Seasoning

Gravy:
2 tablespoons butter
2 tablespoons flour
1/2 cup broth
1/2 cup meat drippings
1/4 teaspoon AJI-SHIO Seasoning Mix with Pepper

Cooking Procedure:

1. Combine soy sauce, calamansi juice, brown sugar, coriander leaves, coriander seeds, spring onions, sesame oil and sesame seeds. Sprinkle AJI-SHIO Seasoning Mix with Garlic, AJI-SHIO Seasoning Mix with Pepper and AJI-NO-MOTO® Umami Seasoning. Blend well.
2. Rub mixture to pork spareribs and marinate overnight.
3. Transfer in a grill rack and bake for 20 minutes at 350 degrees F.
4. Brush with marinade mixture from time to time.
5. Cut in serving portions, put in a serving plate and pour over gravy.
6. Prepare gravy, melt butter and add flour. Mix well. Add broth and drippings, stirring constantly. Sprinkle AJI-SHIO Seasoning Mix with Pepper and mix well.

Beef and Peppers In Black Bean Sauce Recipe

Beef and Peppers In Black Bean Sauce

Ingredients:

1/2 pound beef, sirloin or flank steak is good
1/4 teaspoon sugar
1/4 teaspoon salt
2 teaspoons dark soy sauce
1 teaspoon Chinese rice wine or dry sherry
1 tablespoon vegetable oil
2 large bell peppers (2 green or 1 green and 1 red)
2 teaspoons fermented black beans (increase to 1 tablespoon if desired)
1 tablespoon chopped garlic
2 teaspoons chopped ginger
1/4 cup chicken broth or stock
AJI-NO-MOTO® Umami Seasoning
1 teaspoon cornstarch mixed with 4 teaspoons water
1/4 teaspoon sugar
Pepper, optional
3 1/2 tablespoons oil for stir-frying

Cooking Procedure:

1. Cut the beef along the grain into thin strips, 1 1/2 - 2 inches long. Then cut the beef across the grain so that you have thin strips that are 1 1/2 - 2 inches long, 1/2 inch thick and 1/8 inch wide. Place the beef in a bowl and stir in the marinade ingredients. Marinate the beef for 30 minutes.
2. While the beef is marinating, prepare the vegetables. Cut the peppers into thin strips to match the beef. Rinse the fermented black beans in warm water to remove excess salt. Chop finely. In a small bowl, combine the beans with the chopped garlic and ginger.
3. In a small bowl, mix the cornstarch with the 4 teaspoons water. Mix in with broth or stock.
4. Heat wok and add 2 tablespoons oil. When the oil is hot, add 1/2 of the black bean, garlic and ginger mixture. Stir-fry briefly (about 30 seconds) and add the beef. Stir-fry until the beef is nearly cooked. Remove the beef from the wok.
5. Heat wok and add 1 1/2 tablespoons oil. When the oil is hot, add the remaining 1/2 of the black bean mixture. Stir-fry briefly (about 30 seconds) and add the bell pepper strips. Stir-fry for about 2 minutes. Give the stock and cornstarch/water mixture a quick restir and add into the wok. Add the sugar. Taste and adjust the seasoning if desired. (Add the pepper at this point if desired).
6. Add the beef back into the wok. Sprinkle with AJI-NO-MOTO® Umami Seasoning. Stir well until the sauce has thickened and the beef is cooked. Serve hot

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Beef Bulgogi Recipe

Beef Bulgogi

Ingredients:

1/2 kilo beef tenderloin, cut into strips
3 tablespoons sugar
2 tablespoons rice wine
5 tablespoons chopped green onions
2 tablespoons chopped garlic
6 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon sesame seeds
1/4 teaspoon AJI-NO-MOTO® Umami Super Seasoning
2 tablespoons cooking oil

Cooking Procedure:

1. In a bowl, combine all ingredients except cooking oil.
2. Heat heavy skillet, add cooking oil just to prevent the meat from sticking. Stir-fry beef in high heat in 2-3 batches until browned.
3. Serve with sesame seeds on top together with mung bean sprout salad.

Beef Morcon Recipe

Beef Morcon

Ingredients:

1 1/2 kilo beef, sliced into three ¼-inch thick, flattened/pounded to make a tender 1x1 foot sheet
1/3 kilo ground beef liver
1/3 kilo ground round beef
1/4 kilo sliced chorizo
1/4 kilo pork fat/fatback, cut into strips
3 pieces sliced hardboiled eggs
1/2 cup cheddar cheese in strips
1/2 cup grated cheddar cheese
1 cup sliced bell peppers
1 cup diced carrots
1 cup diced celery
2 pieces chopped onions
6 cloves minced garlic
1 cup beer
6 sprigs fresh rosemary
6 pieces bay leaf
Fresh parsley
Fresh black pepper
1 can diced/crushed tomatoes
Salt to taste
8 cups beef stock
3 meters thread or string/butcher's twine/white pisi (for tying)
1 kilo boiled baby potatoes

Cooking Procedure:

# Spread and stretch the sliced beef on your working table.
# Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground beef and liver.
# Roll the sliced beef with all the filling inside and secure with a thread or string fastening the rosemary sprigs and bay leaves to the meat.
# Repeat the procedure for the two remaining beef slices.
# On a pot, sear the beef rolls and set aside. Sauté all the vegetables then deglaze with beer, reduce to half then add in the stock and tomatoes. Place the beef back in.
# Cover the pot and bring to a boil. Simmer for one hour.
# Add the potatoes and simmer for another 30 min or until the meat is tender and the potatoes are done.
# Slice the beef morcon, arrange on a platter with the potatoes and vegetables and top with the sauce/ gravy poured on top and top with grated cheese and chopped parsley before serving.

Beef Picadillo Recipe

Beef Picadillo

Ingredients:

1 teaspoon butter
1 cup chopped tomatoes
1/2 kilo ground beef
1 cup soup stock
1/2 cup tomato sauce
3 tablespoons tomato catsup
2 teaspoons achuete oil (optional )
2 cups diced potatoes
1/2 cup sweet peas
1 tablespoon sugar
2 packs 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/8 teaspoon AJI-NO-MOTO® Umami Seasoning

Cooking Procedure:

1. In a microwaveable bowl, melt butter for 30 seconds at High Power.
2. Add tomatoes and cook for 3 minutes.
3. Place ground beef and cook for 5 minutes or until beef is no longer pink, stirring twice.
4. Add soup stock, tomato sauce, tomato catsup, and achuete oil.Mix well.
5. Add potatoes and sweet peas and sugar. Cook for 5 minutes.
6. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix and AJI-NO-MOTO® Umami Seasoning. Mix well and cook for another minute before serving.