Baked Oysters Recipe

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.

Bangus Belly with Black Bean Sauce w/ Lyn Ching

Bangus Belly with Black Bean Sauce

Ingredients:

Vegetabe oil
1/2k bangus belly
2 blocks tokwa, cubed
1/2 red bellpepper, diced
1 tsp ginger, minced
1 pack black bean sauce
Ajinomoto Umami Super Seasoning
Hot rice

Procedure:

1. Heat oil in pan. fry Tokwa and set aside.
2. On same pan, fry bangus belly till crispy, set aside.
3.Add ginger in same pan and red bell pepper. Stir in the black beans. Add ajinomoto Umami super seasoning.
4. add the fish and tokwa and let simmer for 2 minutes more tghen serve with hot rice.

Chicken Kiev Recipe

Chicken Kiev

Ingredients:

1/2 cup butter

1/2 tablespoon chopped fresh parsley

1/2 tablespoon chopped fresh chives

1 tablespoon lemon juice

6 skinless, boneless chicken breast halves

salt and pepper to taste

2 cups dried bread crumbs

3 eggs, lightly beaten

3 tablespoons water

Ajinomoto mami super seasoning

vegetable oil for frying

toothpicks

Sauce:

Sour Cream

Parsley, chopped

Cooking Procedure:

1. In a small bowl, combine the butter/margarine, parsley, chives and lemon juice. Add Ajinomoto Umami super seasoning. Blend all together and refrigerate.
2. Place chicken breasts between 2 pieces of wax paper and pound well to flatten. Remove paper and season breasts with salt and pepper to taste.
3. Remove seasoned butter from refrigerator and divide it into 6 portions. Place one portion in the center of each chicken breast. Fold the short ends of the breasts into the center, then fold in the sides. Secure each breast with a wooden toothpick.
4. Add the water to the eggs and beat together. Coat each rolled breast with bread crumbs, dip into egg/water mixture, then into bread crumbs again, coating well.
5. In a deep fryer, heat oil. Carefully lower breasts into hot oil. Fry for 8 minutes or until golden brown. Drain on paper toweling and serve with sauce.