How to cook Bamboo Shoots with Coconut milk

Bamboo Shoots with Coconut milk

The bamboo shoots or labong is one of the usually vegetable dishes prepared by Filipino families. It is budget-friendly since it will not cost you and to make a delicious meal. The Ginataang Labong Recipe is also healthy because calories and fats are relatively low. It is rich in fiber and potassium. More so, the Bamboo Shoots in Coconut Milk Recipe has creamy and luscious taste. With a combo of crablets or shrimps and other vegetable leaves, you will get to love its nice aroma and taste. You can cook as simple as delicious.

Ingredients:

• 1/4 kilo crablets, washed and thoroughly cleaned
• 1 can coconut milk
• 1/4 cup saluyot leaves
• 4 cloves garlic; minced
• 1 thumb sized ginger, crushed
• 1 stalk lemon grass, discard the top part
• 1 cup bamboo shoots, cut into thin strips
• 2 stalks of green onions sliced small
• 1 pc Bird’s eye chili, sliced (optional)
• salt and pepper to taste

Cooking Methods:

• Saute garlic, ginger, garlic and lemon grass then add the bamboo shoots cook until tender.
• Add the crablets and coconut milk. Bring to a boil
• Season to taste and add the Saluyot leaves and Bird’s eye chili if desired.
• Discard the lemon grass. You can garnish it with green onions leaves and basil if needed.
• Serve with steamed white rice.

Wonton and Bok Choy Soup Recipe

WONTON AND BOK CHOY SOUP

Ingredients:

Soup

-5 cups chicken stock

-1 medium carrot cut to strips

-1 large leek cut to strips

-1 large stalk of celery cut to strips

-I small red bell pepper cut to strips

-3 pcs whole bok choy cut in half

-salt and pepper to taste

Wonton

-150g fresh ground pork

-100g minced prawns

-1 large egg beaten

-1 tbsp chopped spring onions

-1/2 tsp dried chili flakes

-1 tbsp oyster sauce

-1 tbsp soy sauce

-salt and pepper to taste

- AJI-NO-MOTO Umami Super Seasoning

Cooking Procedure:

-Combine all the ingredients, including AJI-NO-MOTO Umami Super Seasoning, for the wonton then place spoonfuls of the mixture on to the wonton wrappers and close them forming balls then steam them for 3-4 minutes until they’re done.

-Place the vegetables in the boiling stock and cook for a minute then serve in individual bowls topped with chopped spring onions.

Blog Entry Beloved Baked Oysters

Beloved Baked Oysters

Ingredients:

8 pieces bacon
1T garlic, minced
2T onions minced
1Cup Spinach
Worsertershire Sauce
6 pieces fresh oysters
1 C grated cheddar quickmelt cheese
Ajinomoto Umami super seasoning
rock salt

Cooking Procedure:

1. Fry bacon till crispy and slice to small pieces.
2. Saute garlic, onions, bacon, spinach.
3. Add worcestershre sauce and season with Ajinomoto Umami Super Seasoning.
4. Pour Spinach mixture on top of all oysters on baking tray and top with grated cheese.
5. Bake in preheated oven at 350F for 5 minutes and serve in plate with rock salt.

Main Dish: Pork Steak Recipe

Pork Steak

Ingredients:

1/4 c butter softened
1T oil
1/3c soy sauce
2T grated ginger
1/3c brown sugar
2T sesame seeds
4 pcs pork steak, 1 cm. thick
Red bell pepper julienned
Green bell pepper julienned
Ajinomoto Umami super seasoning

          Cooking Procedure:

1. Mix soy sauce, grated ginger, brown sugar and sesame seeds in bowl. Marinate pork pieces.
2. Heat butter and oil in pan. Add the pork and cook on both sides. Add the marinade mixture and season with ajinomoto Umami super seasoning. Boil and simmer.
3. Add green and red bellpepper. Cook for a few seconds. Serve with hot rice.

Main Dish: Pork Liver Kilawin

                                                    Pork Liver Kilawin

Ingredients:

1/2 kilo pork liver
3 tablespoons calamansi juice
3 tablespoons soy sauce
1 tablespoon cooking oil

1/2 cup finely chopped onion
1 tablespoon minced ginger
1 cup cucumber
1 piece chopped siling labuyo
2 tablespoons sugar
1 pack 7 grams AJINOMOTO GINISA ALL PURPOSE SEASONING MIX
1 cup vinegar
1/4 teaspoon AJI-NO-MOTO Super Seasoning

Cooking Procedure:

* Combine calamansi juice, soy sauce and cooking oil. Marinate
pork liver for 1 hour.
* Grill pork liver until brown. Brush with excess marinade
mixture. Let it cool and dice.
* Combine diced liver with onions, ginger, cucumber, siling
labuyo and sugar. Add vinegar and sprinkle AJINOMOTO GINISA
FLAVOR MIX and AJI-NO-MOTO Super Seasoning. Mix well and
refrigerate for 1 hour before serving.

Makes 3 servings

Main Dish: Piyaren A Manok Recipe

                                                  Piyaren A Manok

Ingredients:

1 tablespoon vegetable oil
1 tablespoon chopped garlic
1 teaspoon halved and bruised lemongrass
1/2 kilo chicken thighs
1/2 teaspoon turmeric
1 1/4 cup coconut milk
1/2 teaspoon AJI-NO-MOTO® Umami Seasoning
1 gram ground pepper
1/2 teaspoon rock salt

Cooking Procedure:

1. Sauté garlic, lemongrass, turmeric and onion in oil until fragrant.
2. Add chicken and cook for one minute. Stir to mix.
3. Pour coconut milk and season to taste with AJI-NO-MOTO® Umami Seasoning, pepper & rock salt. Boil and let simmer until almost dry.

Makes 4-6 servings

Pizza ng Pinoy Recipe

                                                                Pizza ng Pinoy

Ingredients:

20 pieces pandesal, halved

Meat Sauce:
1 tablespoon cooking oil
1/4 kilo ground pork
1/4 cup tomato sauce
2 tablespoons sugar
2 tablespoons water
1/2 pack 7 grams AJINOMOTO GINISA ALL PURPOSE SEASONING MIX
1/8 teaspoon AJI-NO-MOTO Super Seasoning
1/4 cup achuete extract for bread coloring

Toppings:

1/2 cup chopped green bell pepper
1/2 cup chopped tomatoes
1/2 cup chopped pipino
1/2 cup grated mozarella cheese

Cooking Procedure:

* In hot oil, saute ground pork until brown. Pour tomato sauce and simmer for 3 minutes. Add sugar and water. Mix well and simmer for another minute. Sprinkle AJINOMOTO GINISA ALL PURPOSE SEASONING MIX and AJI-NO-MOTO Super Seasoning. Stir fry for another minute before turning off the fire. Drain excess oil in paper towels. Set aside.

* Meanwhile, brush pandesal with achuete oil.

* Put a tablespoon of meat mixture on top of pan de sal bread, followed by assorted toppings.

* Oven toast for 3-5 minutes or until the bread turns slightly brown .

* Serve hot.
Makes 15 servings

Main Dish: Pochero Ala Tita Lols Recipe

                                                                Pochero Ala Tita Lols

Ingredients:

Beef rump
Onions
INGREDIENTS:
Garlic
Canned tomatoes
Beef stock
Crushed 2 day old pandesal
1pack 6g AJI-SHIO Pepper Plus
1 pack 6g. AJI-SHIO Garlic Plus
Patis
Pechay
Repolio
Saging na saba
Sweet potatoes
Paprika

DIPPING SAUCE:

Eggplant
Fresh garlic
Vinegar
Pepper-Chili Flakes
Patis

Cooking Procedure:

*Season sliced meat with AJI-SHIO Pepper Plus and paprika then sear in saucepan. Then set aside.
*Saut? onion and garlic in sauce pan, add back the seared meat. Add beef stock and simmer till meat is tender.
*Add the sweet potatoes and saba, and cooked till tender take some of the soup and pour over the crushed bread then mashed and add it to the simmering meat to thickened the sauce.
*Season with AJI-SHIO Garlic Plus, then add the rest of the vegetables right before serving.

DIPPING SAUCE:

*Grill eggplant and peel , mash together with crushed fresh garlic and chili flakes. Add vinegar, pepper and patis to taste.

Main Dish: Pinoy Chicken Pork Adobo with a Twist Recipe

                                                       Pinoy Chicken Pork Adobo with a Twist

Ingredients:

For adobo:
1/4 lbs chicken, thigh part, chopped
1 ¼ lbs pork, shoulder or butt cut into 1-1/2" cubes
1/3 cup vinegar
3 tbsp soy sauce
1 tsp salt
1 pc onion, sliced
3 cloves garlic, minced
1 pc small bay leaf
¼ tsp pepper
1 tbsp sugar
½ cup water
2 tbsp cooking oil
dash of AJI-NO-MOTO Super Seasoning

For garnish:

¼ cup olive oil
1 pc orange
1 bunch Italian parsley (flat leaf)
1 pc ricotta cheese
1 pc kesong puti
1 head garlic
1 pc laurel leaf

Cooking Procedure:

# Combine all ingredients, including AJI-NO-MOTO Super Seasoning, except cooking oil, in a pot and let stand for at least 30 minutes. Simmer covered for 1 hour or until meat is tender. Drain and reserve sauce.
# Heat cooking oil in skillet. Brown meat on all sides. Transfer to a serving dish.
# Pour off all remaining oil from skillet. Add reserved sauce and cook for a minute or two, scraping all browned bits sticking to pan. Pour sauce over meat and serve.

Pininyahang Manok Recipe

                                                                 Pininyahang Manok

Ingredients:

2 tablespoons vegetable oil
2 cloves chopped garlic
1/2 piece chopped onion
1/2 kilo chicken cutlets
2 cups pineapple chunks
1/4 cup evaporated milk
1 pack AJINOMOTO GINISA All Purpose Seasoning Mix
1/3 teaspoon iodized salt

Cooking Procedure:

1. Heat oil in pan and sauté garlic and onion until soft.
2. Add chicken, pineapple & evaporated milk. Let it simmer and season with AJINOMOTO GINISA All Purpose Seasoning Mix and salt. Cover until cooked.

Makes 4-6 servings

Estimated Cooking Time: 8-10 minutes

Pinaputok na Tilapya Recipe

                                                                    Pinaputok na Tilapya

Ingredients:

2 pieces medium size tilapia
1 pack 2.8 grams AJI-SHIO Garlic Plus
1 pack 2.8 grams AJI-SHIO Pepper Plus
1/4 teaspoon AJI-NO-MOTO Super Seasoning

1/4 cup chopped onions
1/4 cup chopped tomatoes
2 tablespoons chopped wansoy
2 tablespoons crushed ginger

banana leaves
tanglad
cooking oil for deep frying

Cooking Procedure:

* Rub tilapia with AJI-SHIO Garlic Plus, AJI-SHIO Pepper Plus and AJI-NO-MOTO Super Seasoning.

* Stuff fish with onions, tomatoes, wansoy and ginger. Wrap fish in banana leaves, use tanglad to tie and secure banana leaves.

* In hot oil, fry wrapped fish for 2 minutes.

* Serve immediately.
Makes 3 servings

Seafood Sinigang (Tom Yum Style) Recipe

                                                        Seafood Sinigang (Tom Yum Style)

Ingredients:

1/4 kilo sliced squid
¼ kilo labahita fillet, cubed
¼ kilo tahong meat, boiled
1 1/2 liters water
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix (Shrimp Flavor)
1 pack 45 grams AJINOMOTO Sinigang sa Sampalok
1 small sized onion, sliced
1 tablespoons ginger, crushed
1 medium sized tomatoes, sliced
1 small bunch lemon grass (tanglad), tie to knot
1 small bunch pandan, tie to knot
1-2 pieces siling-labuyo
1 small radish, sliced
2 pieces okra, sliced
2 pieces string beans, sliced in 2 inches
2 stalks onion leeks
½ cup coconut cream

Cooking Procedure:

1. In a bowl, combine squid, labahita and mussels. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix (Shrimp Flavor). Mix and set aside.
2. In a casserole boil seafood with water. Add AJINOMOTO Sinigang sa Sampalok. Mix well. Add vegetables, cover and simmer until cooked but still crisp.
3. Pour cocout cream. Simmer for another minute. Serve hot.

Makes 4-5 servings

Seafood Nilubihan Recipe

                                                                Seafood Nilubihan

Ingredients:

1 cup coconut cream
1/2 cup coconut milk
1 teaspoon thinly sliced ginger
1 teaspoon chopped siling labuyo
2 cups grated corn
1 1/2 kilo pusit, cleaned with head and ink removed
200 grams boiled tahong (approximately from 1 kilo)
1/4 kilo shelled shrimps (approximately from ½ kilo)
3 tablespoons AJINOMOTO GINISA All Purpose Seasoning Mix
1/4 teaspoon AJI-NO-MOTO® Umami Seasoning
1/2 cup malunggay leaves

Cooking Procedure:

1. Boil coconut milk with ginger and sili labuyo. Put in corn, pusit, tahong and shrimps. Simmer until corn and seafoods are tender.
2. Pour in coconut cream. Sprinkle with AJINOMOTO GINISA All Purpose Seasoning Mix and AJI-NO-MOTO® Umami Seasoning.
3. Add malunggay leaves before putting out fire.

Makes 8-10 servings

Estimated Cooking Time: 8-10 minutes

Beef Canapes With Basil-Mayo Dip Recipe

Beef Canapes With Basil-Mayo Dip

Ingredients:

8 pieces halved and toasted pandesal
1 cup thinly sliced tenderloin
1 tablespoon olive oil
2 tablespoons barbecue marinade mix
1/2 teaspoon AJI-SHIO Seasoning Miix with Garlic

Dip:

2 tablespoons olive oil
1/2 c
Dip:up mayonnaise
1/4 cup parmesan cheese
2-4 tablespoons chopped basil leaves
1/8 cup chopped cashew nuts

Topping:

1 cup tomato slices, seeded
1/4 cup chopped spring onions

Procedure:

1. Combine olive oil, barbecue marinade mix and AJI-SHIO Seasoning Miix with Garlic. Add tenderloin slices and marinate for at least 3 hours.
2. Saute tenderloin slices including the marinade. Cool and set aside.
3. Prepare dip, combine olive oil, mayonnaise, parmesan cheese basil leaves and cashew nuts. Mix well and chill.
4. Spread dip mixture on pandesal. Add tomato slices, followed by tenderloin slices. Top with spring onions.

Bacon Wrapped Prawns Recipe

Bacon Wrapped Prawnss:

Ingredients:

1/4 cup olive oil
4 tablespoon white wine vinegar
4 cloves crushed garlic
4 tablespoon chopped fresh oregano
48 pcs uncooked king prawns, peeled and deveined, tails intact
16 pieces bacon
A dash of AJI-NO-MOTO® Umami Seasoning

Procedure:

1. Combine oil, vinegar, garlic, oregano and AJI-NO-MOTO® Umami Seasoning in bowl. Whisk lightly. Dump prawns and stir to coat. Cover and refrigerate for at least an hour.
2. Pre-heat grill. Cut each bacon into 3. Wrap a piece of bacon around each prawn, holding it in place with a cocktail tooth pick.
3. Grill about 5 minutes, turning occasionally until bacon is crisp and the prawns are cooked.

Adobo Cupps Recipe

Adobo Cupps

Ingredients

Bread Cups
6 pcs white bread (pullman)
6 pcs whole wheat bread (pullman)

Adobo:

1 cup distilled white vinegar (or cider vinegar)
1 cup water
2 tablespoons peeled and crushed garlic
2 pieces of bay leaves
1/2 kilo boneless skinless chicken thighs, cut into serving pieces
1/2 kilo cubed pork butt
1/2 cup soy sauce
extra virgin olive oil
2 teaspoon AJI-SHIO Seasoning Mix with Pepper
2 teaspoon AJI-SHIO Seasoning Mix with Garlic

Topping:
Kesong Puti
Green Onions

Procedure:

1. Prepare the bread cups by trimming the edges of the bread.
2. Press each bread on a muffin pan until it forms a cup with 4 corners. Set aside.
3. In a large casserole, add vinegar, water, garlic, salt, bay leaves and pepper. Bring to a boil.
4. In a shallow pan, saute the chicken and pork meat with olive oil and the AJI-SHIO Seasoning Mix with Pepper and AJI-SHIO Seasoning Mix with Garlic.
5. Once cooked, add the meat, to the vinegar mixture, cover and bring to a boil. Simmer and cook for about 30 minutes.
6. Sprinkle liberally with soy sauce and cook for an additional 10 minutes.
7. Remove meat and reduce sauce.
8. Spoon the adobo onto the bread cups. Top with kesong puti.
9. Bake in the oven in 375 F for 5 minutes, until the cheese is melted.
10. Serve hot. Sprinkle with chopped green onion.

Adobo Borrito Recipe

Adobo Borrito

For Adobo

Ingredients

500 grams chicken breast
1/4 cup oil
6 cloves of minced garlic cloves
1 cup soy sauce
2 cups vinegar
10 grams pepper corns
1 bay leaf
3 tablespoon liver spread
1 cup coconut cream
3 pieces of seeded and chopped chili fingers
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix

For Burrito:

1. Heat oil and sauté garlic and chicken pieces. Add the soy sauce, vinegar, peppercorns and bay leaf.
2. Bring to a boil and lower heat. Take out chicken pieces and fry at separate pan to get the brown color.
3. After frying, bring it back to the adobo sauce.
4. Heat coconut cream in a separate pan. add the chili fingers. Thicken and add to the adobo. Add liver spread to thicken and enhance flavor.
5. Simmer. Add AJINOMOTO GINISA All Purpose Seasoning Mix. Stir thoroughly. Turn off eat and set aside.
6. Once cooled, fl

1.Lay down the tortilla pieces. Put lettuce leaves on top.
2.Add adobo sauce to the rice.Put rice on top of the lettuce.
3.Follow with the flaked chicken.Add the belpeppers.
4.Top with grated cheese.Fold and roll.
5.Toast in the oven just for the cheese to melt.
6.Serve wth the sour cream dip.
ake evenly.

Burrito Assembly:
3 pieces tortilla bread
Lettuce leaves
2 cups steamed plain rice
1 piece diced green bellpepper
1 piece diced red bell pepper
500 grams cheddar cheese (quickmelt)

Salad for the new Pad Recipe

SALAD FOR THE NEW PAD

INGREDIENTS

1 (3 ounce) package ramen noodle pasta, crushed
2 tablespoons butter, melted
1/2 cup sunflower seeds
1/2 cup pine nuts
3 cups shredded bok choy
5 green onions, thinly sliced
1 cup diced, canned chicken breast meat
1 (5 ounce) can water chestnuts, drained
12 pods snow peas
1/2 cup vegetable oil
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1/4 cup white sugar
1 tablespoon lemon juice
Ajinomoto Umami Super Seasoning

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet.
2. Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly.
3. In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas.
4. Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Add Ajinomoto Umami Super Seasoning. Pour over salad, and toss to evenly coat. Serve immediately.

Simple Shrimp Couscous Salad Recipe

Simple Shrimp Couscous Salad

INGREDIENTS

2 cups couscous
2 cups water
3/4 cup olive oil
1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 clove garlic, crushed
salt and pepper to taste
Ajinomoto Umami Super Seasoning
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 1/2 pounds cooked shrimp, peeled and deveined
2 medium tomatoes, chopped
1 cup chopped fresh parsley
1 cup crumbled feta cheese

PROCEDURE

1. Pour water into a saucepan, and bring to a boil. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes, then immediately fluff with a fork. Set aside to cool.
2. In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard, garlic, salt and pepper. Sprinkle with Ajinomoto Umami Super Seasoning. Set aside.
3. In a large salad bowl, toss together the shrimp, cooled couscous, red and yellow bell peppers, tomatoes, parsley and feta cheese. Whisk vinaigrette to blend, then pour in about half of it over the couscous. Toss to coat, and add more dressing to coat thoroughly without drenching. Refrigerate at least 2 hours before serving.

Chicken and Lettuce Wraps Recipe

Chicken and Lettuce Wraps

Ingredients:

450 grams boneless chicken breasts, sliced thinly
2 T olive oil
1 large onion thinly sliced
3 garlic cloves, minced
1 1/2 tsp grated ginger
1 Red bell pepper, thinly sliced1/2 tsp red pepper flakes
3 T soy sauce
2 T rice wine1 1/2 tsp cornstarch mixed with 1T water
12 pcs Iceberg lettuce
Ajinomoto Umami Super Seasoning

Procedure:

1. Season chicken with salt pepper and ajinomoto umami super seasoning. Heat oil. Ddd chicken and cook till opaque. srt aside.
2. Add onion and bell pepper into pan. Add garlic, ginger and red pepper flakes.
3. Stir in soysauve and rice wine vinegar and cornstarch mixture. Add the chicken.
4. Serve in lettuce cups.