Vegetable and Cheese Wanton Recipe

Vegetable and Cheese Wanton

Ingredients:

Carrots,strips
Onion,sliced
Tokwa, fried and sliced
Cheese,diced
1 pack 7g AJINOMOTO GINISA ALL PURPOSE SEASONING MIX
Wantons, Round
Vegetable oil for deep frying

Cooking Procedure:

*Saute vegetable in a little oil,in high heat for about 3 mins. Season with Aji-Ginisa. Let cool.
*Scoop a spoon of vegetables in a pice of wanton and top with cheese
*Fold wanton and seal all sides with water
*Deepfry wanton in hot oil till golden brown,drain in paper towels
*Ready to serve.

White Snow Salad Recipe

White Snow Salad

Ingredients:

1 cup cubed singkamas
1 cup pineapple tidbits
1 cup cubed cucumber
1 piece red bell pepper, diced
1/2 cup diced cheddar cheese
1/3 cup diced cooked ham
1/2 cup mayonnaise
1 pack 2.8 grams AJI-SHIO Garlic Plus
1 pack 2.8 grams AJI-SHIO Pepper Plus
lettuce leaves

Cooking Procedure:

* Combine together singkamas, pineapple, cucumber, red bell pepper, cheese, cooked ham and mayonnaise. Sprinkle AJI-SHIO Garlic Plus and AJI-SHIO Pepper Plus and mix well.

* Arrange in a bed of lettuce leaves and chill before serving.

Potato and Tuna Fish Salad Recipe

Potato and Tuna Fish Salad

Ingredients:

1 can (approx. 1 cup ) tuna, drained, flaked
2 cups cubed cooked potatoes
4 tablespoons chopped red onions
2 tablespoons chopped spring onions
1/2 cup cubed red bell pepper
1/2 cup diced celery
1 tablespoon raisin

Dressing :
2 tablespoons wine vinegar
2 tablespoons lemon juice
1 1/2 tablespoons Dijon mustard
4 tablespoons all purpose cream
1/8 teaspoon pepper
1 tablespoon soy sauce
1/8 teaspoon "AJI-NO-MOTO" Super Seasoning

Cooking Procedure:

* Place tuna in a large bowl. Add vegetables and mix.
* In another container, combine vinegar, lemon juice, mustard, all purpose cream, pepper, soy sauce and "AJI-NO-MOTO" Super Seasoning. Mix together using wire whisk.
* Pour sauce over salad and toss well.
* Marinate and chill for fifteen minutes before serving.

Seared Salmon Salad Recipe

Seared Salmon Salad

Ingredients:

500 gms skinless salmon fillet
Dill
4 tbsp olive oil
3 tbsp white wine vinegar
AJI-NO-MOTO Super Seasoning
1/2 teaspoon Dijon mustard
Feta cheese
4 pcs orange, cut into segments
Grapes
Sunflower seeds
Mixed greens

Cooking Procedure:

1. Season salmon with salt and pepper. Rub with dill and olive oil. Sear the salmon but do not cook thoroughly.
2. In a bowl, mix Dijon mustard, white wine vinegar and AJI-NO-MOTO Super Seasoning. Whisk in the olive oil slowly.
3. Toss the salad with the vinaigrette, orange segments, sunflower seeds and grapes. Top with sliced salmon.

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 ALL PURPOSE SEASONING MIX

Cooking Procedure:

* Mix together cucumbers, pineapple tidbits, tuna,
mayonnaise and AJINOMOTO GINISA ALL PURPOSE SEASONING MIX in a bowl.
Chill.
* Serve on lettuce bed.

Tahong Rainbow Salad Recipe

Tahong Rainbow Salad

Ingredients:

1 cup shelled boiled young tahong
1 cup diced boiled potatoes
1 cup diced boiled carrots
1 cup diced boiled beets
1 cup diced apple
1 cup pineapple chunks
1 cup diced red bell pepper
1 cup asparagus
5 teaspoons pickle relish
1 piece small onion, minced
1 cup mayonnaise
2 teaspoons AJINOMOTO GINISA ALL PURPOSE SEASONING MIX
1/4 teaspoon AJI-NO-MOTO Super Seasoning
2 hard boiled eggs, sliced, for garnishing

Cooking Procedure:

* Combine first ten ingredients and mix well.

* Prepare the dressing, combine mayonnaise, AJINOMOTO GINISA ALL PURPOSE SEASONING MIX and "AJI-NO-MOTO" Super Seasoning.

* Pour over mixed vegetables and blend well.

* Garnish with hard boiled eggs.

Pickled Lettuce Recipe

Pickled Lettuce

Ingredients:

4 cups lettuce, separated
1 cup finely sliced cucumber
1/2 cup sliced tomatoes
2 hard boiled eggs, sliced
2 tablespoons vinegar
2 tablespoons olive oil
1 pack 2.8 grams AJI-SHIO Pepper Plus

Cooking Procedure:

* In a bowl, combine lettuce, cucumber, tomatoes and eggs.

* Meanwhile in another bowl, combine vinegar and olive oil.

* Sprinkle AJI-SHIO Pepper Plus and mix well.

* Pour over mixed vegetables and toss gently.

* Chill before serving.

* Note: This salad will last for about 2 days in the refrigerator.

Pasta Salad Recipe

Pasta Salad

Ingredients:

2 cups shredded lettuce
3 pieces hard boiled egg, sliced to rounds
1 cup sliced cooked ham
1/4 cup diced carrot
1 cup frozen pea
2 cups cooked elbow macaroni

Dressing:
1/2 cup mayonnaise
1/4 cup all purpose cream
1 teaspoon calamansi juice
1 teaspoon prepared mustard
1 tablespoon Parmesan cheese
1/2 teaspoon AJINOMOTO GINISA ALL PURPOSE SEASONING MIX

Cooking Procedure:

* Prepare dressing, combine all the ingredients, Sprinkle AJINOMOTO GINISA ALL PURPOSE SEASONING MIX. Mix well and chill.
* Arrange layer by layer half of the lettuce, half of the egg slices, cooked ham, carrots and green peas in a clear crystal
salad bowl. Sprinkle 1 cup of cooked pasta, then arrange the remaining half of the ingredients, layer by layer again, ending with pasta. Chill about 1 hour.
* Top with prepared dressing and toss just before serving.

Oriental Vegetable Salad in Tofu Dressing Recipe

Oriental Vegetable Salad in Tofu Dressing

Ingredients:

1/2 cup blanched oyster mushroom
1/3 cup blanched chicharo
1/3 cup canned young corn slices
1/3 cup blanched carrot strips
1/4 cup turnip strips
3/4 cup shredded lettuce
1/3 cup cooked scrambled egg strips

Dressing:
3 tablespoons water
1 tablespoon soy sauce
1/2 teasppon AJI-SHIO Seasoning Mix with Garlic
1/4 cup boiled and mashed tofu
2 tablespoon vegetable oil
1/2 teaspoon sesame oil

Cooking Procedure:

1. In a salad bowl, combine mushroom, chicharo, young corn, carrots, turnip, lettuce and egg strips. Set aside.
2. For the dressing, combine water, soy sauce, AJI-SHIO Seasoning Mix with Garlic.
3. Plus, tofu, vegetable oil and sesame oil. Blend well by using a wire whisk until it reaches a smooth consistency.
4. Pour over mixed vegetables and toss.

Korean Bean Sprout Salad Recipe

Korean Bean Sprout Salad

Ingredients:

1/2 kilo fresh bean sprouts (mung beans)
1 tablespoon sesame oil
1 tablespoon salad oil
1 tablespoon toasted sesame seeds
3 tablespoons light soy sauce
3 cloves crushed garlic
2 pices finely chopped spring onions
1 teaspoon honey
Dash of chili powder or cayenne pepper
AJI-NO-MOTO® Umami Seasoning

Cooking Procedure:

# Wash bean sprouts.
# Bring a pan of lightly salted water to the boil. Drop in the bean sprouts and return to a boil. Boil for 1 minute. The sprouts should be just tender, never cooked.
# Drain at once and cool under cold water. Drain well.
# Combine all other ingredients for the dressing and toss with bean sprouts. Season with AJI-NO-MOTO® Umami Seasoning.
# Chill before serving.

Holiday Chef's Salad Recipe

Holiday Chef's Salad

Ingredients:

2 cups separated and cut lettuce leaves
1/2 cup sliced tomatoes
1/2 cup carrot strips
1/2 cup green bell pepper strips
1/2 cup cooked and flaked chicken meat
1/2 cup Cheddar cheese strips
2 hard boiled egg, sliced

Thousand Island Dressing:
1 hard boiled egg, sliced
1/2 cup water
1/3 cup mayonnaise
1/3 cup tomato catsup
1 tablespoon soy sauce
1/4 teaspoon chili sauce
2 tablespoons sugar
1/2 teaspoon AJI-SHIO Seasoning Mix with Pepper

Cooking Procedure:

# Arrange vegetables in a salad bowl. Top with flaked chicken, cheese strips and hard boiled egg.
# Prepare dressing. In a blender, combine hard boiled egg, water, mayonnaise, tomato catsup, soy sauce, hot sauce and AJI-SHIO Seasoning Mix with Pepper. Blend until consistency thickens.
# Pour thousand island dressing on top.

Green Salad With Tuna Recipe

Green Salad With Tuna

Ingredients:

3 cups camote tops, stems removed, washed and blanched
1 cup tuna chunks in water, drained and flaked
1/2 cup sliced tomato
1/4 cup chopped onion
1 tablepoon minced ginger

Dressing:
1/4 cup cane vinegar
1 teaspooniodized salt
1/8 teaspoon pepper
1 sachet PAL SWEET™ Calorie Free Sweetener

Cooking Procedure:

# Combine onion, ginger and tuna flakes.
# Toss in camote tops and tomatoes.
# Combine vinegar, iodized salt, pepper, PAL SWEET™ Calorie Free Sweetener and mix well.
# Pour over camote tops mixture and toss to mix ingredients thoroughly.

Chicken Potato Salad Recipe

Chicken Potato Salad

Ingredients:

600 grams boiled and cubed potatoes
200 grams boiled and cubed carrots
1/2 cup chopped Baguio beans
1 cup boiled and cubed red beets
1/3 cup diced Cheddar cheese
1/3 cup chopped onions
1/2 cup celery slices
1 1/2 cups boiled and diced chicken meat

Dressing:
1 cup mayonnaise
1 cup all purpose cream
2 tablespoons calamansi juice
2 tablespoons sugar
2 tablespoons soy sauce
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/4 teaspoon AJI-NO-MOTO® Umami Seasoning

Cooking Procedure:

1. Place all vegetables and chicken in a salad bowl. Store inside the refrigerator.
2. Combine mayonnaise, all purpose cream, calamansi juice, sugar, soy sauce, AJINOMOTO GINISA All Purpose Seasoning Mix and AJIAJI-NO-MOTO® Umami Seasoning. Mix well.
3. Combine dressing with refrigerated vegetables.
4. Refrigerate for an hour before serving.

Cauliflower Salad Recipe

Cauliflower Salad

Ingredients:

1 pc cauliflower, cut into flowerettes
1 cup water
3 tablespoons calamansi juice

Dressing:

3 tablespoons vinegar
6 tablespoons salad oil
1/2 tablespoon AJINOMOTO GINISA All Purpose Seasoning Mix
1/2 tablespoon soy sauce
3 tablepsoons butter
1/2 tablespoon curry powder

Garnishing:

2 cups shredded cabbage
1 1/2 cups shreded carrots
1 hard boiled egg, chopped
1 tablespoon chopped parsley

Cooking Procedure:

1. Cook cauliflower with water and calamansi juice. Let boil. Drain and set aside.

2. In a bowl, combine vinegar, salad oil, AJINOMOTO GINISA All Purpose Seasoning Mix and soy sauce to make the dressing. Set aside.

3. In a pan, heat butter then stir in cauliflower and dressing. Simmer for a few minutes. Remove from fire.

4. Pour on top of shredded carots and cabbage arranged in a plate. Then garnish with chopped eggs and parsley.

Carrot Apple Salad Recipe

Carrot Apple Salad

Ingredients:

1 cup shredded fresh carrot
2 teaspoons AJINOMOTO GINISA All Purpose Seasoning Mix
1/3 cup yoghurt
4 sachets PAL SWEET™ Calorie Free Sweetener
1 cup chopped apple
1/4 cup raisin
1/4 cup chopped cashew nut

Cooking Procedure:

1. Combine carrots and AJINOMOTO GINISA All Purpose Seasoning Mix together.
2. Blend yoghurt and PAL SWEET™ Calorie Free Sweetener until smooth.
3. Toss in apples, raisins, cashew nuts and carrots.
4. Serve chilled.

Caesar Salad Pinoy Style Recipe

Caesar Salad Pinoy Style

Ingredients:

4 cups letsugas tagalog, separated (approximately 150 grams)
1 tablespoon cooking oil
1/2 cup diced Chinese ham
2 pieces pandesal
1/4 cup grated cheddar cheese
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix (divided )

Dressing:
1 1/2 teaspoons crushed and chopped garlic
2 pieces eggyolk
2 tablespoons bagoong balayan, mashed and strained
1 teaspoon calamansi juice
1 teaspoon mustard
1/2 cup corn oil
1 teaspoon grated cheddar cheese

Cooking Procedure:

1. Separate letsugas tagalog leaves. Wash in running water. Shake to remove excess water. Pat dry and chill.
2. In hot oil, stir fry Chinese ham until crisp. Sprinkle half pack of AJINOMOTO GINISA All Purpose Seasoning Mix and set aside.
3. Cut pandesal open. Spread margarine on each open half and cut into cubes.
4. In the same pan used in Chinese ham, stir fry the pandesal cubes until crisp. Sprinkle remaining half of AJINOMOTO GINISA All Purpose Seasoning Mix. Mix well then set aside.
5. Put grated cheese in one bowl. Set aside.
6. Combine garlic, bagoong balayan, calamansi juice and mustard. Mix well and blend in eggyolk.Set aside.
7. Add corn oil gradually, blending well after each addition. And lastly, add grated quezo de bola.
8. Pour a little amount of dressing into the chilled letsugas tagalog. Toss leaves gently to coat well with the dressing.
9. Transfer to individual plates. Top with sauteed Chinese ham, pandesal croutons and grated cheese.

Buffalo Prawn Salad with Blue Cheese Dressing Recipe

Buffalo Prawn Salad with Blue Cheese Dressing

Ingredients:

Buffalo Fingers
1/4 kilo prawn
1 cup vegetable oil
1/2 cup salted butter
2 tablespoon vinegar
2 tablespoon hot sauce
5 tablespoon tomato sauce
1 tablespoon white sugar
Salt and pepper to taste

Bleu Cheese Dressing
1 1/3 cups mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1 pack 6 grams AJI-SHIO Seasoning Mix with Garlic
1/2 teaspoon ground black pepper
4 ounces blue cheese, crumbled

Greens
1/2 cup romaine lettuce
1/2 cup lola rosa lettuce
1/3 cup tomatoes

Cooking Procedure:

1. In a large bowl, whisk together the sour cream, mayonnaise and Worcestershire sauce. Season with mustard, garlic powder, salt and pepper. Stir in blue cheese. Cover, and refrigerate for 24 hours before serving.
2.
In a large skillet or cook prawns in oil until done, about 3 mins. Remove prawns and oil from skillet/fryer, drain oil and reserve chicken.
3.
Melt butter/margarine in skillet, then add vinegar, tomato sauce, sugar and hot sauce. Season with AJI-SHIO Seasoning Mix with Garlic. Stir all together. Add cooked chicken to sauce and stir over low heat to coat.
4.
Arrange the greens, top it with the buffalo strips and drizzle with the bleu cheese dressing. Serve.