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
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.
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
1.Season dory with salt and pepper and then dredge on desiccated coconut. Pan fry and half cook. Set aside.
2.Make the sauce. Mix butter and oil in pan. Add in tomato paste and cook.
3.Add the coconut milk and curry powder. Mix thoroughly.
4.Season with AJI-NO-MOTO Umami Seasoning. Let it boil and simmer.
5.Transfer sauce on sizzling plate and plate the fish as well.
6.Garnish with wansuy leaves and lime wedge. Serve.
For duck:
800 gms duck breast fillet
cup tuba or sukang Ilocos
Salt
Pepper
Garlic
1 kilo camote, peeled and steamed for 10 mins
1 cup mayonnaise
1 tbsp mustard
1 tbsp fried garlic
2 tbsp cream
Scallions
Salt
Pepper
1 pack 7 grams AJINOMOTO GINISA FLAVOR MIX
1.Marinate duck in mixture of tuba, salt, pepper and garlic for an hour. Sear duck in oil for 5 mins and render fat.
2.Put duck in oven or turbo broiler for 10 mins.
3.Mix all ingredients of camote salad, including AJINOMOTO GINISA FLAVOR MIX. Serve duck with salad.
4 pcs wheat bread
2 pcs salmon fillet
2 pcs lapu lapu fillet, sliced thinly
6 pcs king prawns, shelled, deveined and halved in middle
100 gms crabmeat
1 cup flour
2 eggs
1 cup breadcrumbs
Lettuce
1 bulb garlic
2 cups mayonnaise
1 cup black or green olives
2 pcs potatoes, sliced
3 cups olive oil
1 pack 6 g Aji-Shio Garlic Plus
1.Igisa ang crabmeat, sibuyas at Aji-Shio Garlic Plus. Ihalo ang ginisang crabmeat sa mayonnaise. Itabi.
2.I-coat ang hipon sa harina, itlog at breadcrumbs. Prituhin. Itabi.
3.I-assemble ang mga gulay at lamang-dagat sa tinapay.
4.Budburan ng Aji-Shio Garlic Plus ang patatas. Prituhin. Ihanda kasama ng sandwich.
100 grams cucumber sticks cut in 3 inches x inch lengths
100 grams carrot sticks cut in 3 inches x inch lengths
100 grams singkamas sticks cut in 3 inches x inch lengths
1/2 cup all-purpose cream
1/2 cup mayonnaise
1/2 teaspoon calamansi juice
1 tablespoon vinegar
2 1/2 teaspoons AJI-SHIO Seasoning Mix with Garlic
1. Arrange vegetables in a serving platter, refrigerate.
2. In a bowl, combine all purpose cream, mayonnaise, calamansi juice, vinegar and AJI-SHIO Seasoning Mix with Garlic.
3. Mix well. Transfer in a sauce bowl and serve as dipping sauce to chilled vegetable sticks.
Makes 4 servings
Estimated Cooking Time: 10 minutes
The flesh of cucumbers is primarily composed of water but it also contains ascorbic acid (vitamin C) and caffeic acid, both of which help soothe skin irritations and reduce swelling.
1 tablespoon canola oil
1 tablespoon sliced onion, sliced
1 tablespoon garlic, crushed and minced
1/3 cup red bell pepper, cut into strips
1/3 cup green bell pepper, cut into strips
cup broccoli florets
cup cauliflower florets
cup singkamas, sliced into strips
1 cup baby sweetcorn, halved
3 teaspoon ginger juice (80g fresh ginger, grated and juice squeezed out)
2 tablespoons soy sauce
2 tablespoon water
1 teaspoon sweet chili sauce
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix (Shrimp Flavor)
1 tablespoon sesame seeds, lightly toasted
1. Blanch all vegetables, drain and set aside.
2. Heat wok and stir fry onion and garlic for 3 minutes. Add peppers and cook for 3 minutes more.
3. Add broccoli, cauliflower, sweet corn, singkamas and stir fry for 5 minutes.
4. In a small bowl, mix together ginger juice, soy sauce, water, sweet chili sauce.
5. Using a wooden spoon, make a space in the center for the vegetable mixture. Pour in the sauce and bring to a boil, stirring all the time until it starts to thicken. Toss the vegetables to coat thoroughly with the sauce. Sprinkle with AJINOMOTO GINISA All Purpose Seasoning Mix (Shrimp Flavor).
6. Transfer to a serving dish, sprinkle with sesame seeds and serve hot.
Makes 4-6 servings
1 tablespoon achuete oil (1 Tbsp oil + 1 Tbsp achuete seeds)
1 tablespoon minced ginger
1 tablespoon minced garlic
2 tablespoons red bell pepper, finely chopped
2 tablespoons red onion, finely chopped
1/3 cup frozen green peas
cup sliced sweet ham
cup shrimps, peeled and de-veined
3 pieces whole eggs, beaten and scrambled in large pieces
2 cups Jasmine rice, cooked and chilled
2 tablespoons soy sauce
1 teaspoon spring onions, thinly sliced teaspoon ground pepper
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix (Shrimp Flavor)
1. Stir-fry ginger, garlic, bell pepper and onion with achuete oil lightly for 3 minutes.
2. Add green peas, ham and shrimp, stirring constantly for another 3 minutes.
3. Add scrambled egg and rice. Cook till evenly distributed.
4. Add soy sauce, spring onions, black pepper, AJINOMOTO GINISA All Purpose Seasoning Mix (Shrimp Flavor) and toss to mix well. Serve hot.
