tag:blogger.com,1999:blog-36161321870373807792024-02-20T00:35:39.708-08:00My Recipeyour everyday recipe...a collection of easy to prepare menus for you and your familymy chefhttp://www.blogger.com/profile/07422814779087579333noreply@blogger.comBlogger59125tag:blogger.com,1999:blog-3616132187037380779.post-56363858457900242512011-03-30T07:38:00.000-07:002011-03-30T07:38:43.273-07:00Indian Tomato Rice Recipe<div dir="ltr" style="text-align: left;" trbidi="on"><strong><em>Ingredients:</em></strong><br />
<br />
<span id="ctl00_reciperesult_lblingredients">3 tablespoon Butter</span><br />
<div class="rfloat" id="inside_right"><div class="font75 fontgrey textcontent"><div id="ingredientbox"><div class="lfloat" id="ingredients"><div class="ExternalClass56E29754A80C4B4AA8B278EDFEA99AD0"><div>2 onions, finely chopped</div><div>1 clover garlic, crushed</div><div>1 inch ginger, peeled and finely chopped</div><div>AJI-NO-MOTO® Umami Seasoning</div><div>1 red bell pepper, finely sliced</div><div>Basmati Rice, cooked</div><div>450 grams canned Peeled Tomatoes</div><div>2 scallions, finely chopped</div><div> </div><div><em><strong>Cooking Procedure:</strong></em></div><div><strong><em></em></strong> </div><div><ol><li><div class="ExternalClass90F89C095D3E4EE0AD0010BCFD198EC1">Heat butter in a wok. Saute garlic, onion, and ginger. Cook until translucent.</div></li>
<li><div class="ExternalClass90F89C095D3E4EE0AD0010BCFD198EC1">Add bell peppers and tomatoes cook for 2 minutes. Season with AJI-NO-MOTO® Umami Seasoning. Allow juice to reduce. Add cooked rice and stir-fry for a few minutes.</div></li>
<li><div class="ExternalClass90F89C095D3E4EE0AD0010BCFD198EC1">Serve and garnish with scallions. </div></li>
</ol></div></div></div></div></div></div></div>my chefhttp://www.blogger.com/profile/07422814779087579333noreply@blogger.com1tag:blogger.com,1999:blog-3616132187037380779.post-28569245305360001642011-03-30T07:31:00.000-07:002011-03-30T07:31:03.945-07:00Indonesian Classic Grilled Chicken Recipe<div dir="ltr" style="text-align: left;" trbidi="on"><strong><em>Ingredients:</em></strong><br />
<br />
<div class="ExternalClass8AD5CA6F18C643DC9375544DB448117D"><div>For chicken:</div><div>6 pcs whole thigh and leg</div><div>2 tbsp cooking oil</div><div>3 pcs red chilies</div><div>3 stalks lemon grass</div><div>3 cups coconut milk</div><div>2 cups chicken stock</div><div>2 pcs lime leaves kecap manis</div><div> </div><div>For Kecap Sambal:</div><div>4 pcs shallots</div><div>2 pcs red chili</div><div>2 tbsp kecap manis</div><div> </div><div>For Spice Paste:</div><div>cup cumin seeds</div><div>8 pcs red chili</div><div>1 tbsp cardamom seeds</div><div>1 tsp cinnamon powder</div><div> </div><div>For Turmeric Rice:</div><div>2 cups chicken stock</div><div>1 cup jasmine rice</div><div>1 tsp turmeric</div><div>1 tsp chili powder</div><div>Bay leaf</div><div> </div><div><strong><em>Cooking Procedure:</em></strong></div><div><div id="procedure"><span id="ctl00_reciperesult_lblprocedure"><div class="ExternalClass5F72FE6E26B64E1182151A942B9570D8"><ol><li><div class="ExternalClass872C872D092F463A9C60211E5B174DC8">Make the spice paste by grinding the cumin seeds, red chilis, cardamom seeds and cinnamon powder. Heat oil in a wok and saut&eacute; spice paste with lemongrass. Saute until golden in color then add in coconut milk and chicken stock. Bring to a boil and lower to a simmer. Add in chicken and lime leaves.</div></li>
<li><div class="ExternalClass872C872D092F463A9C60211E5B174DC8">Season with Aji-Ginisa. Simmer for about 30 mins, turning the chicken every 5 mins. Remove from sauce and cool at room temp.</div></li>
<li><div class="ExternalClass872C872D092F463A9C60211E5B174DC8">Grill chicken for 3 mins on each side and brush with kecap manis as you turn.</div></li>
<li><div class="ExternalClass872C872D092F463A9C60211E5B174DC8">Cook jasmine rice with turmeric, chili powder and bay leaf. </div></li>
</ol></div></span></div><div id="procedure"><span id="ctl00_reciperesult_lblnutritionfacts"><div class="ExternalClass290BA9CEEF0E449C9D332B869566A5E6"><div></div></div></span></div></div><div> </div></div></div>my chefhttp://www.blogger.com/profile/07422814779087579333noreply@blogger.com0tag:blogger.com,1999:blog-3616132187037380779.post-84775004281965781872011-03-30T07:21:00.000-07:002011-03-30T07:21:06.562-07:00Indonesian Fried Rice Recipe<div dir="ltr" style="text-align: left;" trbidi="on"><div class="ExternalClass39AB7F35F03D44E892C2A47299F48215"><div><em><strong>Ingredients:</strong></em></div><div> </div><div>1 tablespoon butter</div><div>1/2 cup chopped onions</div><div>2 pieces sili-labuyo, chopped</div><div>100 grams ground pork</div><div>100 grams sliced button mushrooms</div><div>1/2 teaspoon paprika</div><div>1/2 teaspoon chili powder</div><div>1 tablespoon soy sauce</div><div>2 tablespoons tomato paste</div><div>5 cups refrigerated cooked rice</div><div>1 pack6 grams AJI-SHIO Seasoning Mix with Garlic</div><div>1 pack6 grams AJI-SHIO Seasoning Mix with Pepper</div><div>1/4 teaspoon AJI-NO-MOTO® Umami Super Seasoning</div><div>Tomato slices for garnishing</div><div> </div><div><strong><em>Cooking Procedure:</em></strong></div><div><strong><em></em></strong> </div><div><div class="ExternalClassD68A2307AEB3424FB592A0192F6A4D71"><ol><li>In melted butter, stir-fry onions, sili-labuyo, ground pork and mushrooms for few minutes. </li>
<li>Sprinkle paprika and chili powder. Add soy sauce, tomato paste and cooked rice. Mix well and cook for 3 minutes in high heat. </li>
<li>Sprinkle AJI-SHIO Seasoning Mix with Garlicand AJI-SHIO Seasoning Mix with Pepperv and AJI-NO-MOTO® Umami Super Seasoning. Mix well. </li>
<li>Top with slices of tomatoes, serve right away.</li>
</ol><div>Makes 3 servings<em><strong>.</strong></em></div></div></div></div></div>my chefhttp://www.blogger.com/profile/07422814779087579333noreply@blogger.com0tag:blogger.com,1999:blog-3616132187037380779.post-3975496945864685982011-03-30T06:58:00.000-07:002011-03-30T06:58:10.523-07:00Herb Crusted Lapu-Lapu with Pineapple Mango Sauce Recipe<div dir="ltr" style="text-align: left;" trbidi="on"><div class="lfloat" id="ingredients"><span id="ctl00_reciperesult_lblingredients"><div class="ExternalClassE4AB9FDFC3C34A5A8C65CDC98FEF6E47"><div><strong><em>Ingredients:</em></strong></div><div> </div><div>2 pc.Large Lapu-lapu fillet</div><div>1 cup Cornstarch</div><div>Fennel leaves</div><div>AJI-SHIO Pepper Plus</div><div>Vegetable Oil</div><div>Pineapple Mango </div><div> </div><div>Sauce:</div><div>1 canPineapple Crushed</div><div>2 pcs. Not so ripe mangoes </div><div>1 pc. Lime</div><div> </div><div>Rice:</div><div>1 cup Long grain rice (cooked)</div><div>Chopped mint</div><div>Chopped parsley</div></div></span></div><div class="rfloat"><br />
</div><div class="rfloat"><strong><em>Cooking Procedure:</em></strong></div><div class="rfloat"><br />
</div><div id="procedure"><span id="ctl00_reciperesult_lblprocedure"><div class="ExternalClass7079121190184370830A7330429CA566">For Lapu-Lapu:</div><div class="ExternalClass7079121190184370830A7330429CA566"><ol><li>Mix Cornstarch, salt, pepper, fennel leaves.Then coat Lapu-Lapu with cornstarch mixture.-Heat pan and add in vegetable oil,then fry lapu-lapu fillet till golden brown. </li>
<li>For Pineapple mango </li>
</ol></div><div>Sauce:</div><ol><li>Chop mangoes into cubes and add to blender.-Mix in crushed pineapples and puree some more. </li>
<li>Place in pan and heat the sauce.-Finish with lime, salt and pepper. </li>
</ol><div> </div><div>For rice:</div><ol><li>Toss all ingredients in a bowl and season with salt and pepper.</li>
</ol></span></div></div>my chefhttp://www.blogger.com/profile/07422814779087579333noreply@blogger.com0tag:blogger.com,1999:blog-3616132187037380779.post-38708412708752605462011-03-30T06:46:00.000-07:002011-03-30T06:46:03.973-07:00Harusame Tempura Recipe<div dir="ltr" style="text-align: left;" trbidi="on"><div class="ExternalClass5F8A2002AC8E47908DA408FF6DF3DCCD"><div><em><strong>Ingredients:</strong></em></div><div> </div><div>12 pieces medium sized raw prawns</div><div>2 pieces green bell peppers</div><div>1 piece Japanese eggplant</div><div>1 piece Lime Parsley</div><div> </div><div><em><strong>Tempura batter:</strong></em></div><div>1 egg</div><div>1 cup ice-cold water</div><div>A pinch of baking soda</div><div>1/4 cup cake flour</div><div>12 pieces cubed ice</div><div>1 1/2 cups finely snipped harusame noodles (fine, translucent noodle. Japanese equivalent to cellophane noodles)</div><div> </div><div><strong><em>Tempura dipping sauce:</em></strong></div><div>3 tablespoons mirin</div><div>3 tablespoons kikoman or any japanese soy sauce</div><div>1 cup dashi (see note below)</div><div>Grated ginger and grated radish (for accompaniment)</div><div>A dash of AJI-NO-MOTO® Umami Super Seasoning </div><div> </div><div><em><strong>Dashi:</strong></em></div><div>6 cups water</div><div>2 inch square Kombu (dried kelp)</div><div>3 tablespoons katsuboshi (dried flaked bonito)</div><div> </div><div><strong><em>Cooking Procedure:</em></strong></div><div><div id="procedure"><span id="ctl00_reciperesult_lblprocedure"><div class="ExternalClass5693B698DADE4771BEEEC30F061BF814"><ol><li><div class="ExternalClass5B7D060036654291AA2866B9DEEA9554">Mix all ingredients together in bowl except for the noodles.</div></li>
<li><div class="ExternalClass5B7D060036654291AA2866B9DEEA9554">Dip each prawn and vegetables into batter lightly coating it. Dredge into noodles lightly. Deep-fry.</div></li>
<li><div class="ExternalClass5B7D060036654291AA2866B9DEEA9554">Heat mirin in saucepan. Shake pan gently until flame dies and all other ingredients, bring to a boil quickly. Cool to room temperature.</div></li>
<li><div class="ExternalClass5B7D060036654291AA2866B9DEEA9554">Bring water to a boil.</div></li>
<li><div class="ExternalClass5B7D060036654291AA2866B9DEEA9554">Wash dried kelp under cold tap water and add to water as it comes to a boil. Stir and let boil for 3 mins. Then remove from water and add flaked bonito.</div></li>
<li><div class="ExternalClass5B7D060036654291AA2866B9DEEA9554">Allow to boil then remove from heat immediately.Leave for a few minutes until flakes settle, then strained as required. </div></li>
</ol></div></span></div><div id="procedure"><span id="ctl00_reciperesult_lblnutritionfacts"><div class="ExternalClass4963799B5BE647018A204F8D0BA20B92"><div></div></div></span></div></div><div> </div></div></div>my chefhttp://www.blogger.com/profile/07422814779087579333noreply@blogger.com0tag:blogger.com,1999:blog-3616132187037380779.post-50478483672287341792011-03-14T01:42:00.000-07:002011-03-14T01:49:35.002-07:00Grilled Chicken Tikka Recipe<div dir="ltr" style="text-align: left;" trbidi="on"><strong><em><span style="font-family: inherit;">Ingredients:</span></em></strong><br />
<br />
<div class="lfloat" id="ingredients"><span id="ctl00_reciperesult_lblingredients" style="font-family: inherit;"></span><br />
<div class="ExternalClass27E107D63E594107B0219B1782C6D44D"><div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;">250 g chicken thigh fillet</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;">salt and pepper to taste</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;">AJI-NO-MOTO Umami Seasoning</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;">1 tsp cumin</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;">6 cloves garlic, minced</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;">½ green bell pepper, sliced thinly</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;">few pieces of cherry tomatoes</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;">½ cup yogurt</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;">½ tsp chili powder</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;">1 pc lemon, sliced into half moons</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;">3 shallots, minced</span></div><br />
<span style="font-family: inherit;"><strong><em>Cooking Procedure:</em></strong><strong><em></em></strong></span><br />
<ol style="text-align: left;"><li><span style="font-family: inherit;">Mix shallots and garlic in a food processor to form a paste. Season with salt and pepper. Add in cumin and chili powder and transfer into a bowl. </span></li>
<li><span style="font-family: inherit;">Add chicken to marinade and mix well. Season with AJI-NO-MOTO Umami Seasoning.</span></li>
<li><span style="font-family: inherit;">Skewer the chicken pieces on bamboo skewers, not too tightly, or they will not cook well on all sides. </span></li>
<li><span style="font-family: inherit;">Grill for 4 minutes or so, turning over once until evenly cooked.</span></li>
<li><span style="font-family: inherit;">Remove chicken from skewers and serve immediately on a warmed plate, garnished with thinly sliced bell peppers, cherry tomatoes and slices of lemon.</span></li>
<li><span style="font-family: inherit;">Serve with yogurt dip on the side.</span></li>
</ol></div></div></div></div>my chefhttp://www.blogger.com/profile/07422814779087579333noreply@blogger.com0tag:blogger.com,1999:blog-3616132187037380779.post-91264080198405055532011-03-14T01:32:00.000-07:002011-03-14T01:32:29.389-07:00Grilled Prawns with Sweet and Sour Chili Sauce Recipe<div dir="ltr" style="text-align: left;" trbidi="on"><strong><em>Ingredients:</em></strong><br />
<br />
<div class="lfloat" id="ingredients"><span id="ctl00_reciperesult_lblingredients"><div class="ExternalClassD834D050BF3F4678884B5998833F8551"><div>700 gram fresh tiger prawns (about 8 to 10 pieces), head trimmed, sliced open and deveined</div><div>Pinch of salt and white pepper</div><div>Few sprigs coriander leaves, to garnish</div><div> </div><div>Sweet and Sour Chilli Sauce:</div><div>1 tablespoon oil 5 cloves minced garlic</div><div>2 to 3 bird's-eye chillies, thinly sliced</div><div>1 teaspoon crushed coriander roots and stems</div><div>1/3 cup white vinegar</div><div>1 tablespoon sugar</div><div>2 tablespoons shaved palm sugar or dark brown sugar</div><div>2 tablespoons fish sauce</div><div>2 tablespoons tamarind juice</div><div>1/2 cup chicken stock or 1/4 chicken stock cube in 1/2 cup boiling water</div><div>AJI-NO-MOTO® Umami Seasoning</div><div> </div><div><strong><em>Cooking Procedure:</em></strong></div><div><strong><em></em></strong> </div><div><ol><li><div class="ExternalClass229EDD87AE79488681A77383F0E168B9">To make Sweet and Sour Chilli Sauce, heat the oil in a wok or saucepan over medium heat and add the garlic, chillies and coriander roots. Stir-fry for about a minute until fragrant. Add the vinegar, sugar, fish sauce, tamarind juice and chicken stock. Season with AJI-NO-MOTO® Umami Seasoning. Mix well and simmer for about 5 minutes. Remove from heat and set aside</div></li>
<li><div class="ExternalClass229EDD87AE79488681A77383F0E168B9">Rub the salt and pepper onto the prawns. Grill on a charcoal or pan grill over medium heat until pink on both sides, 5 to 10 minutes. Transfer to a serving platter.</div></li>
<li><div class="ExternalClass229EDD87AE79488681A77383F0E168B9">Pour the Sweet and Sour Chilli Sauce over the grilled prawns. Garinish with coriander leaves and serve hot. </div></li>
</ol></div><div></div></div></span> </div></div>my chefhttp://www.blogger.com/profile/07422814779087579333noreply@blogger.com0tag:blogger.com,1999:blog-3616132187037380779.post-51370648191944186842011-03-14T01:25:00.000-07:002011-03-14T01:25:31.615-07:00Gyoza (Dumplings) Recipe<div dir="ltr" style="text-align: left;" trbidi="on"><strong><em>Ingredients:</em></strong><br />
<br />
<div class="ExternalClass8EA6935DBCB644DE9F86F21471B7409B"><div>Filling:</div><div>300 grams ground pork</div><div>2 tablespoons chopped ginger</div><div>2 tablespoons chopped garlic</div><div>cup ground shrimps</div><div>1 cup grams grated and squeezed carrots</div><div>cup grated and squeezed singkamas</div><div>2 tablespoons soy sauce</div><div>1 pack 7 grams <a href="http://ie.surfcanyon.com/search?f=sl&q=AJINOMOTO&partner=wtiierwi" style="border-bottom: dotted; text-decoration: none;" target="scSearchLink">AJINOMOTO</a> GINISA All Purpose Seasoning Mix (Shrimp Flavor)</div><div>2 cups chopped cabbage</div><div>75 grams chopped onions</div><div>1 tablespoons sesame oil</div><div>20 pieces large wonton wrappers, cut in rounds</div><div>cup water</div><div> </div><div>Sauce:</div><div>3 tablespoons vinegar</div><div>3 tablespoons soy sauce</div><div>teaspoon sesame oil</div><div> </div><div><strong><em>Cooking Procedure:</em></strong></div><div><div class="ExternalClass91F0CF66887C42048A7CA4CA506D07D5"><ol><li>Mix ground pork, ginger, garlic, shrimps, carrots and singkamas. </li>
<li>Add soy sauce, AJINOMOTO GINISA All Purpose Seasoning Mix (Shrimp Flavor), cabbage, onions and sesame oil. Mix until thoroughly blended. </li>
<li>Wrap 1 tablespoon mixture into each rounded wonton wrapper. </li>
<li>Fold, seal sides with water and press with fork tines. </li>
<li>In a pan, simmer cup of water, drop dumplings and simmer while covered for 2-3minutes.Drain and discard water to dry. </li>
<li>Add cooking oil and fry one side of the dumpling only. Combine sauce ingredients in a bowl. </li>
<li>Serve dumplings hot with dipping sauce.</li>
</ol><div> </div><div>Makes 20 dumplings</div><div> </div><div>Cooking Time: 30 minutes</div><div> </div><div>Tips and Tricks:</div><div>In China, gyoza are usually eaten either steamed, fried or in a soup. Japanese gyoza, however, are usually fried. There are many kinds of fillings used, e.g. with different seafood instead of the meat, other vegetable, etc. Since then the Gyoza has become so popularized in Japan, that there are Gyoza restaurants and even a Gyoza Stadium located in Osaka, Japan. The Gyoza Stadium has a museum complete with history and explanations of the many varieties of this adopted dish</div></div></div><div> </div></div></div>my chefhttp://www.blogger.com/profile/07422814779087579333noreply@blogger.com0tag:blogger.com,1999:blog-3616132187037380779.post-11080262593016943132011-03-14T01:20:00.000-07:002011-03-14T01:20:36.068-07:00Grilled Prawn and Squid Kebab in Soba Salad Recipe<div dir="ltr" style="text-align: left;" trbidi="on"><strong><em>Ingredients:</em></strong><br />
<br />
<div class="ExternalClass5CE24ED1C53A4CB189C5B299E5922AEA"><div>For prawns and squid:</div><div>750 gms tiger prawns, shell removed and deveined</div><div>500 gms squid, cleaned and cut 1x1-inch pieces</div><div>cup canola oil</div><div>2 pcs lemon</div><div>Paprika</div><div>Salt</div><div>Pepper</div><div>Skewers</div><div> </div><div>For soba salad:</div><div>500 gms mixed greens / lettuce</div><div>4 cups cooked soba noodles or buckwheat noodles</div><div>cup bonito flakes</div><div>cup cucumber diced</div><div>Scallions</div><div>Black sesame seeds</div><div> </div><div>For sauce:</div><div>Cup soy sauce</div><div>Cup lemon juice</div><div>Cup mirin cup water</div><div>2 tsp minced ginger</div><div>4 tsp sugarsesame</div><div>oil tsp instant dash</div><div> </div><div><strong><em>Cooking Procedure:</em></strong></div><div><strong><em></em></strong> </div><div><div id="procedure"><span id="ctl00_reciperesult_lblprocedure"><div class="ExternalClassDC931B9996044F779380997CBFEA752F"><ol><li><div class="ExternalClass4AAE6CB1D4854D0899FFBE97B3FE53EA">For sauce, mix all ingredients together and set aside. Skewer shrimp and squid alternately, about 6 pieces per skewer. Marinate in mixture of canola oil, lemon, paprika, salt and pepper for 5 mins. Grill for 6-8 mins. Set aside. Mix greens, soba noodles, scallions and toss in prepared sauce.</div></li>
<li><div class="ExternalClass4AAE6CB1D4854D0899FFBE97B3FE53EA">Place soba salad on a plate and top with bonito flakes, cucumber and black sesame seeds. Place kebab on top. Serve with sauce. </div></li>
</ol></div></span></div><div id="procedure"><span id="ctl00_reciperesult_lblnutritionfacts"><div class="ExternalClass75F00CF530D64CB9B0640AC8051581A4"><div></div></div></span></div></div></div></div>my chefhttp://www.blogger.com/profile/07422814779087579333noreply@blogger.com0tag:blogger.com,1999:blog-3616132187037380779.post-43544357754593863412011-03-14T01:16:00.000-07:002011-03-14T01:16:19.544-07:00Grilled Beef Shawarma Recipe<div dir="ltr" style="text-align: left;" trbidi="on"><strong><em>Ingredients:</em></strong><br />
<br />
<div class="ExternalClass294819E465EE4946AD2B0EB94C6A9038"><div>For shawarma:</div><div>10 pcs tortilla</div><div>500 gms sirloin</div><div>1 tsp cumin</div><div>2 cloves garlic, choppedCanola oil</div><div>3 pcs tomato, slicedCucumber slices</div><div>2 pcs onion, slicedCabbage, sliced</div><div>Salt</div><div>Pepper</div><div> </div><div>For sauce:</div><div>1 cup yogurt</div><div>2 cloves garlic</div><div>Pepper</div><div>Salt</div><div>AJI-NO-MOTO Super Seasoning</div><div> </div><div><strong><em>Cooking Procedure:</em></strong></div><ol><li><div class="ExternalClass9F8092F9EC794219A6364C4A7C2DDF81">For the sauce: blend all ingredients, including AJI-NO-MOTO Super Seasoning, together.</div></li>
<li><div class="ExternalClass9F8092F9EC794219A6364C4A7C2DDF81">Marinate beef in salt, pepper, cumin, garlic and oil for 1 hour. Grill for 10 minutes. Slice in strips.</div></li>
<li><div class="ExternalClass9F8092F9EC794219A6364C4A7C2DDF81">To assemble, place vegetables in the middle of the tortilla and add beef and sauces. Roll. Serve</div></li>
</ol><div><strong><em></em></strong> </div></div></div>my chefhttp://www.blogger.com/profile/07422814779087579333noreply@blogger.com0tag:blogger.com,1999:blog-3616132187037380779.post-63132784821961655902011-03-14T01:11:00.000-07:002011-03-14T01:11:32.461-07:00Grilled Seafood Mango Skewers<div dir="ltr" style="text-align: left;" trbidi="on"><strong><em>Ingredients:</em></strong><br />
<br />
<div class="lfloat" id="ingredients"><span id="ctl00_reciperesult_lblingredients"><div class="ExternalClass273119AF221F489299ADC2DD0CDF66B6"><div>Grilled Seafood</div><div>2 pcs. Large Green Mangoes</div><div>4 pcs. Prawns</div><div>4 pcs. Scalops (Jet ung big ones)</div><div>Vegetable oil</div><div>Fish sauce</div><div>AJI-SHIO Pepper Plus</div><div>Vermicelli Sweet & Spicy Asian Sauce</div><div>1 tbsp. Honey</div><div>1/2 tbsp. Rice wine vinegar</div><div>1/4 cup Mayo</div><div>1/2 tbsp. Dijon Mustard</div><div>2 tsp. Sesame Oil</div><div>1/4 tsp. Seame Seed (toasted) to taste Chilli Flakes</div><div> </div><div><strong><em>Cooking Procedure:</em></strong></div><div><div class="ExternalClass4BD759B1B4C74183951804DCBF5030ED"><ol><li>Cut Mangoes into long sticks </li>
<li>Skewer Prawn and scalops into mangoe sticks </li>
<li>Drizzle with fish sauce, salt and pepper, oil </li>
<li>Grill </li>
<li>Serve on a bed of fried vermiceli</li>
</ol></div><div>Sweet & Spicy Asian Sauce</div><ol><li>Mix All Ingredients </li>
<li>Serve with grilled seafood mango skewers </li>
</ol></div></div></span></div></div>my chefhttp://www.blogger.com/profile/07422814779087579333noreply@blogger.com0tag:blogger.com,1999:blog-3616132187037380779.post-51754530038053297782011-03-14T01:00:00.000-07:002011-03-14T01:00:21.030-07:00Grilled Labahita in Teriyaki Souce Recipe<div dir="ltr" style="text-align: left;" trbidi="on"><strong><em>Ingredients:</em></strong><br />
<br />
<div class="ExternalClass49C23DFAF8F34DBAAEB978F3BCB3BA27"><div>1/2 kilo labahita fillet, sliced into chunks</div><div> </div><div>Marinade:</div><div>1/4 cup tomato sauce</div><div>1/3 teaspoon iodized salt</div><div>1/4 teaspoon pepper</div><div>1 tablespoon grated ginger</div><div>2 tablespoon soy sauce</div><div>1 tablespoon calamansi juice</div><div>1/2 cup water</div><div>1/2 cup carrot strips</div><div>1/2 cup green bell pepper strips</div><div>1/2 cup chitsaro</div><div>1 sachet PAL SWEET&trade; Calorie Free Sweetener</div><div> </div><div><strong><em>Cooking Procedure</em></strong></div><div> </div><div><div class="ExternalClassDBB48DBF2E8F4570B429385EFEF84EB5"><ol><li>Combine tomato sauce, iodized salt, pepper, ginger, soy sauce and calamansi juice. Mix well. </li>
<li>Add fish and marinate for 1 hour. </li>
<li>Broil bake fish for 10 minutes in a preheated oven. Set aside. </li>
<li>Add drippings, water to the remaining marinade and cook for 10 minutes. </li>
<li>Add vegetables and simmer for another 5 minutes. Remove from fire, add PAL SWEET&trade; Calorie Free Sweetener and mix well. Pour over fish.</li>
</ol><div>Makes 6 servings. </div></div></div></div></div>my chefhttp://www.blogger.com/profile/07422814779087579333noreply@blogger.com0tag:blogger.com,1999:blog-3616132187037380779.post-75151739121324039912011-03-14T00:55:00.000-07:002011-03-14T00:55:39.323-07:00Grilled Gindara and Vegetables Recipe<div dir="ltr" style="text-align: left;" trbidi="on"><strong><em>Ingredients:</em></strong><br />
<br />
<div class="ExternalClass175EA875C0C14F9486BF4E331BD14AD9"><div>500 grams gindara steaks</div><div>1/4 cup calamansi juice</div><div>2 tablespoons chopped spring onions</div><div>2 packs 2.8 grams AJI-SHIO? Garlic Plus</div><div>1/4 teaspoon AJI-NO-MOTO? Super Seasoning</div><div>1/4 cup margarine</div><div>1/2 cup quartered onions</div><div>1/2 cup quartered tomatoes</div><div>1/2 cup eggplant wedges</div><div>1 pack 2.8 grams AJI-SHIO? Pepper Plus </div><div> </div><div><strong><em>Cooking Procedure:</em></strong></div><div><ol><li>Rub gindara with calamansi juice, spring onions, AJI-SHIO Seasoning Mix with Garlic and AJI-NO-MOTO Super Seasoning. </li>
<li>Marinate fish for 1 hour and grill for about 5 minutes each side, brush with margarine while grilling. </li>
<li>Thread vegetables alternately in a barbecue stick, grill until cooked.</li>
</ol><div>Makes 6 servings</div></div></div></div>my chefhttp://www.blogger.com/profile/07422814779087579333noreply@blogger.com0tag:blogger.com,1999:blog-3616132187037380779.post-55974245252680033342011-03-14T00:44:00.000-07:002011-03-14T00:44:54.481-07:00Fried Lemon Grass Chicken Recipe<div dir="ltr" style="text-align: left;" trbidi="on"><em><strong>Ingredients:</strong></em><br />
<br />
<div class="ExternalClass8ADEC83CF0AB4819B20F92E1403E8D77"><div>500 grams sliced chicken breast</div><div>3 cloves garlic</div><div>Cooking oil</div><div> </div><div>Marinade:</div><div>3 tablespoons lemon grass, minced hard part only to release aroma and flavor</div><div>AJI-NO-MOTO® Umami Seasoning</div><div>1/2 teaspoon turmeric</div><div>1 teaspoon chili powder</div><div>Salt and pepper</div><div>Plain rice</div><div>Flat leaf parsley for plating</div><div> </div><div><strong><em>Cooking Procedure:</em></strong></div><div><ol><li><div class="ExternalClass49F642D3D45D490A808510E4076F6DCC">Combine all marinade ingredients together. Dredge the chicken pieces into it and coat well.</div></li>
<li><div class="ExternalClass49F642D3D45D490A808510E4076F6DCC">Season with AJI-NO-MOTO® Umami Seasoning.</div></li>
<li><div class="ExternalClass49F642D3D45D490A808510E4076F6DCC">Heat oil in pan. Fry chicken pieces till golden brown. Season with salt and pepper.</div></li>
<li><div class="ExternalClass49F642D3D45D490A808510E4076F6DCC">Drain on paper towels.</div></li>
<li><div class="ExternalClass49F642D3D45D490A808510E4076F6DCC">Serve with steamed rice and garnish with parsley. </div></li>
</ol></div></div></div>my chefhttp://www.blogger.com/profile/07422814779087579333noreply@blogger.com0tag:blogger.com,1999:blog-3616132187037380779.post-23019221687047087162011-03-14T00:40:00.000-07:002011-03-14T00:40:19.693-07:00Fried Fruit Salad Recipe<div dir="ltr" style="text-align: left;" trbidi="on"><strong><em>Ingredients:</em></strong><br />
<br />
<div>Mangoes <br />
Bananas <br />
Fruit Cocktail <br />
Cream <br />
Condensed Milk <br />
Flour <br />
Egg <br />
Bread Crumbs <br />
Apples Sugar <br />
Caster Sugar <br />
Cinnamon</div><div> </div><div><strong><em>Cooking Procedure:</em></strong></div><div><strong><em></em></strong> <ol><li><div class="ExternalClassB6A3BC4CA03F43178562E453754E2F38">Mix mangoes, bananas, fruit cocktail, condensed milk and cream. Set aside and freeze. </div></li>
<li><div class="ExternalClassB6A3BC4CA03F43178562E453754E2F38">Shape fruit salad into bards. </div></li>
<li><div class="ExternalClassB6A3BC4CA03F43178562E453754E2F38">Preheat Oil then dredge Fruit Salad Bars in flour, dip in egg and roll in breadcrumbs. </div></li>
<li><div class="ExternalClassB6A3BC4CA03F43178562E453754E2F38">Deep fry until golden brown. Drain in paper towels. </div></li>
<li><div class="ExternalClassB6A3BC4CA03F43178562E453754E2F38">Sautee apples. Add sugar and water. Reduce. Add cinnamon. </div></li>
<li><div class="ExternalClassB6A3BC4CA03F43178562E453754E2F38">Plate fried fruit salad. Top with apple mixture. Sprinkle with Caster Sugar.</div></li>
</ol></div><div> </div></div>my chefhttp://www.blogger.com/profile/07422814779087579333noreply@blogger.com0tag:blogger.com,1999:blog-3616132187037380779.post-35200027900779099002011-03-14T00:35:00.000-07:002011-03-14T00:35:59.446-07:00Fookien Misua Recipe<div dir="ltr" style="text-align: left;" trbidi="on"><strong><em>Ingredients:</em></strong><br />
<br />
<div>2 tablespoons cooking oil<br />
2 tablespoons chopped garlic<br />
1/3 cup pork strips<br />
1/4 cup red bell pepper<br />
1/4 cup soaked tengang daga<br />
1/4 cup carrot strips<br />
2 tablespoons onion leeks<br />
3 tablespoons soy sauce<br />
2 cups chicken or pork stock<br />
1/4 kilo soaked Chinese misua<br />
1 pack 7 grams <a href="http://ie.surfcanyon.com/search?f=sl&q=AJINOMOTO&partner=wtiierwi" style="border-bottom: dotted; text-decoration: none;" target="scSearchLink">AJINOMOTO</a> GINISA All Purpose Seasoning Mix<br />
1/4 teaspoon AJI-NO-MOTO® Umami Super Seasoning<br />
1/4 cup peanuts<br />
1 dozen hardboiled quail eggs</div><div> </div><div><strong><em>Cooking Procedure:</em></strong></div><div><strong><em></em></strong> </div><div><ol><li>Heat oil in a wok, stir fry garlic, pork strips, red bell pepper, tengan daga, carrot strips and onion leeks. </li>
<li>Add soy sauce, pork stock and Chinese misua. Mix well and simmer for few minutes. </li>
<li>Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mixand AJI-NO-MOTO® Umami Super Seasoning. </li>
<li>Add peanuts and quail eggs. Mix well.</li>
</ol><div>Makes 4-6 servings</div></div></div>my chefhttp://www.blogger.com/profile/07422814779087579333noreply@blogger.com0tag:blogger.com,1999:blog-3616132187037380779.post-76293387222866253262011-03-14T00:30:00.000-07:002011-03-14T00:30:23.721-07:00Fresh Mushroom and Cabbage Soup Recipe<div dir="ltr" style="text-align: left;" trbidi="on"><strong><em>Ingredients:</em></strong><br />
<br />
<div>1 tablespoon vegetable oil<br />
1/2 cup sliced button mushrooms<br />
1 cup sliced Chinese cabbage<br />
3 cups meat stock<br />
1 tablespoon soy sauce<br />
2 packs 7 grams <a href="http://ie.surfcanyon.com/search?f=sl&q=AJINOMOTO&partner=wtiierwi" style="border-bottom: dotted; text-decoration: none;" target="scSearchLink">AJINOMOTO</a> GINISA All Purpose Seasoning Mix<br />
1/4 teaspoon AJI-NO-MOTO® Umami Seasoning<br />
1 cup soaked sotanghon</div><div> </div><div><strong><em>Cooking Procedure:</em></strong></div><div><strong><em></em></strong> </div><div><div class="ExternalClass5F1C0D1117E64BEF86EBEC246225E868"><ol><li>Heat vegetable oil in a saucepan. Stir-fry mushroom until soft. Add cabbage and stir-fry for 1 minute. </li>
<li>Pour in meat stock and soy sauce. Bring to boil until cabbage is soft. </li>
<li>Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix and AJI-NO-MOTO® Umami Seasoning. </li>
<li>Add soaked sotanghon and let it simmer for 2 minutes. Serve hot.</li>
</ol><div>Makes 4 servings.</div></div></div></div>my chefhttp://www.blogger.com/profile/07422814779087579333noreply@blogger.com0tag:blogger.com,1999:blog-3616132187037380779.post-70223446548130329842011-03-14T00:25:00.000-07:002011-03-14T00:25:25.043-07:00Emperor's Ball in Shitake Sauce Recipe<div dir="ltr" style="text-align: left;" trbidi="on"><strong><em>Ingredients:</em></strong><br />
<br />
<div>Crabmeat <br />
Oyster mushrooms <br />
Shitake Mushrooms <br />
Garlic <br />
Leeks <br />
Duck Egg <br />
Oyster sauce <br />
Sesame Oil <br />
Cooking rice wine <br />
Japanese Bread crumbs <br />
Kinchay <br />
7g AJI GINISA <br />
Kikoman soy sauce <br />
Dashi stock <br />
Sesame oil <br />
Chinese black vinegar <br />
Micro Greens Ginger</div><div> </div><div><em><strong>Cooking Procedure:</strong></em></div><div><strong><em></em></strong> <ol><li><div class="ExternalClass960FB7CFC69942229455C4DBD6B8E052">Soak shitake to rehydrate.</div></li>
<li><div class="ExternalClass960FB7CFC69942229455C4DBD6B8E052">Slice Mushroom,leeks and garlic. Sautee mushrooms,garlic,leeks and crabmeat</div></li>
<li><div class="ExternalClass960FB7CFC69942229455C4DBD6B8E052">Season with 7g AJI GINISA, oyster sauce, sesame oil,cooking rice wine.</div></li>
<li><div class="ExternalClass960FB7CFC69942229455C4DBD6B8E052">Let it cool,then mix the raw duck and chopped kinchay.</div></li>
<li><div class="ExternalClass960FB7CFC69942229455C4DBD6B8E052">Form into balls then steam.</div></li>
<li><div class="ExternalClass960FB7CFC69942229455C4DBD6B8E052">Strain and reduce the shitake water, add soy sauce, vinegar, dashi stock and sesame oil and ginger.</div></li>
<li><div class="ExternalClass960FB7CFC69942229455C4DBD6B8E052">Plate with micro greens, ball and the sauce. </div></li>
</ol></div><div> </div></div>my chefhttp://www.blogger.com/profile/07422814779087579333noreply@blogger.com0tag:blogger.com,1999:blog-3616132187037380779.post-4018238080618738282011-03-14T00:19:00.000-07:002011-03-14T00:19:44.991-07:00Egg Curry Recipe<div dir="ltr" style="text-align: left;" trbidi="on"><div class="lfloat" id="ingredients"><span id="ctl00_reciperesult_lblingredients"><div class="ExternalClass50C572328B2C46E5ABA515E9FB64A93F"><strong><em>Ingredients:</em></strong></div><div class="ExternalClass50C572328B2C46E5ABA515E9FB64A93F" style="text-align: justify;"> </div><div class="ExternalClass50C572328B2C46E5ABA515E9FB64A93F" style="text-align: justify;">4-5 hardboiled eggs</div><div class="ExternalClass50C572328B2C46E5ABA515E9FB64A93F" style="text-align: justify;">1 piece onion</div><div class="ExternalClass50C572328B2C46E5ABA515E9FB64A93F" style="text-align: justify;">1/2 tomato (pureed)</div><div class="ExternalClass50C572328B2C46E5ABA515E9FB64A93F" style="text-align: justify;">3-4 flakes of garlic</div><div class="ExternalClass50C572328B2C46E5ABA515E9FB64A93F" style="text-align: justify;">inch piece of ginger</div><div class="ExternalClass50C572328B2C46E5ABA515E9FB64A93F" style="text-align: justify;">1-2 green chilies</div><div class="ExternalClass50C572328B2C46E5ABA515E9FB64A93F" style="text-align: justify;">2 C chopped coriander leaves</div><div class="ExternalClass50C572328B2C46E5ABA515E9FB64A93F" style="text-align: justify;">AJI-NO-MOTO® Umami Seasoning</div><div class="ExternalClass50C572328B2C46E5ABA515E9FB64A93F" style="text-align: justify;">Salt to Taste</div><div class="ExternalClass50C572328B2C46E5ABA515E9FB64A93F" style="text-align: justify;">Red chili powder to taste</div><div class="ExternalClass50C572328B2C46E5ABA515E9FB64A93F" style="text-align: justify;">3/4 teaspoon turmeric powder</div><div class="ExternalClass50C572328B2C46E5ABA515E9FB64A93F" style="text-align: justify;">1/2 teaspoon coriander powder</div><div class="ExternalClass50C572328B2C46E5ABA515E9FB64A93F" style="text-align: justify;">3/4 teaspoon garam masala</div><div class="ExternalClass50C572328B2C46E5ABA515E9FB64A93F" style="text-align: justify;">2-3 tablepsoon vegetable oil/ghee</div><div class="ExternalClass50C572328B2C46E5ABA515E9FB64A93F" style="text-align: justify;">1 cup green peas</div><div class="ExternalClass50C572328B2C46E5ABA515E9FB64A93F" style="text-align: justify;"> </div><div class="ExternalClass50C572328B2C46E5ABA515E9FB64A93F" style="text-align: justify;">Cooking Procedure</div></span></div><ol><li><div class="ExternalClass3269A953C3F34C569A23ACB2B729D010" style="text-align: justify;">Remove the shell of boiled eggs &amp; keep aside. Make a paste of onion, garlic, ginger and green chilies in a mixer or chopper.</div></li>
<li><div class="ExternalClass3269A953C3F34C569A23ACB2B729D010" style="text-align: justify;">Heat oil in a kadhi or wok and add onion-garlic paste and fry till golden brown.</div></li>
<li><div class="ExternalClass3269A953C3F34C569A23ACB2B729D010" style="text-align: justify;">Add all the spices (salt, AJI-NO-MOTO® Umami Seasoning, turmeric, coriander &amp; chili powder) except garam masala and fry for a minute and add tomato puree. Fry until it starts leaving oil.</div></li>
<li><div class="ExternalClass3269A953C3F34C569A23ACB2B729D010" style="text-align: justify;">Add a cup of water and cook till it dries.</div></li>
<li><div class="ExternalClass3269A953C3F34C569A23ACB2B729D010" style="text-align: justify;">Now add the fried green peas and boiled eggs.</div></li>
<li><div class="ExternalClass3269A953C3F34C569A23ACB2B729D010" style="text-align: justify;">Add 1 cup of water and bring to boil and reduce the flame.</div></li>
<li><div class="ExternalClass3269A953C3F34C569A23ACB2B729D010" style="text-align: justify;">Simmer for a few minutes.</div></li>
<li><div class="ExternalClass3269A953C3F34C569A23ACB2B729D010" style="text-align: justify;">Garnish egg curry with garam masala and coriander leaves and serve hot with paratha, roti or rice. </div></li>
</ol><div class="rfloat"><br />
</div></div>my chefhttp://www.blogger.com/profile/07422814779087579333noreply@blogger.com0tag:blogger.com,1999:blog-3616132187037380779.post-57811444258644776192011-03-12T10:52:00.000-08:002011-03-13T07:10:41.212-07:00Deep-Fried Crispy Crab Claw (Poo Krob) Recipe<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"><em><strong><span style="font-family: inherit;">Ingredients:</span></strong></em></div><div style="text-align: justify;"><span style="font-family: inherit;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: inherit;">15 pieces crab claw</span></div><div style="text-align: justify;"><span style="font-family: inherit;">3 cups all purpose flour</span></div><div style="text-align: justify;"><span style="font-family: inherit;">Salt and pepper to taste</span></div><div style="text-align: justify;"><span style="font-family: inherit;">Vegetable oil for deep frying</span></div><div style="text-align: justify;"><span style="font-family: inherit;">Ground white pepper</span></div><div style="text-align: justify;"><span style="font-family: inherit;">AJI-NO-MOTO® Umami Seasoning</span></div><div style="text-align: justify;"><span style="font-family: inherit; mso-tab-count: 1;"> </span></div><div style="text-align: justify;"><strong><em><span style="font-family: inherit;">Cooking Procedure:</span></em></strong></div><div style="text-align: justify;"><span style="font-family: inherit;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: inherit;">1.<span style="mso-tab-count: 1;"> </span>Dissolve all purpose flour in water.</span></div><div style="text-align: justify;"><span style="font-family: inherit;">2.<span style="mso-tab-count: 1;"> </span>Add a little bit of ground peppercorns, white pepper and salt into the batter. Season with AJI-NO-MOTO® Umami Seasoning.</span></div><div style="text-align: justify;"><span style="font-family: inherit;">3.<span style="mso-tab-count: 1;"> </span>Prepare the oil in a deep fry pan or deep fry machine.</span></div><div style="text-align: justify;"><span style="font-family: inherit;">4.<span style="mso-tab-count: 1;"> </span>Dip the crab claw into the batter. And slowly drop the crab claw in the hot oil.</span></div><div style="text-align: justify;"><span style="font-family: inherit;">5.<span style="mso-tab-count: 1;"> </span>Fry until it's golden brown. Serve with Sriracha sauce (red chili sauce).<span style="mso-spacerun: yes;"> </span></span></div></div>my chefhttp://www.blogger.com/profile/07422814779087579333noreply@blogger.com0tag:blogger.com,1999:blog-3616132187037380779.post-86161201569961253772011-03-12T10:33:00.000-08:002011-03-12T10:33:59.014-08:00Darlo's Asian Chicken Recipe<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"><strong><em>Ingredients:</em></strong></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Chicken breast (sliced flat)<span style="mso-spacerun: yes;"> </span></div><div style="text-align: justify;">Shrimp (peeled)<span style="mso-spacerun: yes;"> </span></div><div style="text-align: justify;">Garlic (Roasted)<span style="mso-spacerun: yes;"> </span></div><div style="text-align: justify;">Cream Cheese<span style="mso-spacerun: yes;"> </span></div><div style="text-align: justify;">Springonions (Chopped)<span style="mso-spacerun: yes;"> </span></div><div style="text-align: justify;">Salt and pepper<span style="mso-spacerun: yes;"> </span></div><div style="text-align: justify;">Oil for deep frying<span style="mso-spacerun: yes;"> </span></div><div style="text-align: justify;">For the breading:<span style="mso-spacerun: yes;"> </span></div><div style="text-align: justify;">Flour (for dusting)<span style="mso-spacerun: yes;"> </span></div><div style="text-align: justify;">Egg (beaten)<span style="mso-spacerun: yes;"> </span></div><div style="text-align: justify;">Japanese breadcrumbs<span style="mso-spacerun: yes;"> </span></div><div style="text-align: justify;">For the sauce:<span style="mso-spacerun: yes;"> </span></div><div style="text-align: justify;">Hoisin sauce<span style="mso-spacerun: yes;"> </span></div><div style="text-align: justify;">Ginger<span style="mso-spacerun: yes;"> </span></div><div style="text-align: justify;">Water<span style="mso-spacerun: yes;"> </span></div><div style="text-align: justify;">Annatto powder<span style="mso-spacerun: yes;"> </span></div><div style="text-align: justify;">Red chili<span style="mso-spacerun: yes;"> </span></div><div style="text-align: justify;">For the rice:<span style="mso-spacerun: yes;"> </span></div><div style="text-align: justify;">2 cups Thai jasmine rice<span style="mso-spacerun: yes;"> </span></div><div style="text-align: justify;">Button mushrooms (chopped)<span style="mso-spacerun: yes;"> </span></div><div style="text-align: justify;">Sesame oil<span style="mso-spacerun: yes;"> </span></div><div style="text-align: justify;">Five spice powder<span style="mso-spacerun: yes;"> </span></div><div style="text-align: justify;">Oyster sauce<span style="mso-spacerun: yes;"> </span></div><div style="text-align: justify;">7g AJI GINISA<span style="mso-spacerun: yes;"> </span></div><div style="text-align: justify;">Water<span style="mso-spacerun: yes;"> </span></div><div style="text-align: justify;"><span style="mso-tab-count: 1;"> </span></div><div style="text-align: justify;"><strong><em>Cooking Procedure:</em></strong></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">For the chicken: </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1.<span style="mso-tab-count: 1;"> </span>Flat the chicken breast and season with salt and pepper.spread generous amount of cream cheese and add some chopped roasted garlic.Season shrimp lightly with salt and pepper,place in the center of the chicken.Roll chicken and make sure its intact,or use a toothpick to secure the roll. </div><div style="text-align: justify;">2.<span style="mso-tab-count: 1;"> </span>Dust chicken in flour, then dip in egg then breadcrumbs. Deepfry in hot oilfor 4-5mins or till golden brown.Do not over cook.<span style="mso-spacerun: yes;"> </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">For the Sauce: </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1.<span style="mso-tab-count: 1;"> </span>Fry ginger in a little oil, add hoisin sauce, a little water. let it simmerfor 2 mins then set aside.<span style="mso-spacerun: yes;"> </span></div><div style="text-align: justify;">For the rice:</div><div style="text-align: justify;">1.<span style="mso-tab-count: 1;"> </span>Do not wash rice. </div><div style="text-align: justify;">2.<span style="mso-tab-count: 1;"> </span>In a stockpot mix Rice,Button mushrooms,oyster sauce,sesame oil,annato powder and 2 1/2 cups water. Let it boil then simmer till rice is cooked. </div><div style="text-align: justify;">3.<span style="mso-tab-count: 1;"> </span>Add additional oil and saute rice,add 7g AJI GINISA </div><div style="text-align: justify;">4.<span style="mso-tab-count: 1;"> </span>Slice Chicken and plate it over rice.. pour over the sauce. </div><div style="text-align: justify;">5.<span style="mso-tab-count: 1;"> </span>Garnish with Spring onions and Chili annatooil.</div></div>my chefhttp://www.blogger.com/profile/07422814779087579333noreply@blogger.com0tag:blogger.com,1999:blog-3616132187037380779.post-25873719111009937042011-03-12T10:24:00.000-08:002011-03-12T10:24:05.122-08:00Diced Chicken with Chillies Recipe<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"><strong><em>Ingredients:</em></strong></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1 tablespoon oil</div><div style="text-align: justify;">1/2 kilochicken breast, deboned, cubed</div><div style="text-align: justify;">2 pieces sili labuyo, seeded and sliced</div><div style="text-align: justify;">1 tablespoon chili sauce</div><div style="text-align: justify;">2 tablespoons soy sauce</div><div style="text-align: justify;">1/2 cup water</div><div style="text-align: justify;">1 teaspoon AJINOMOTO GINISA All Purpose Seasoning Mix</div><div style="text-align: justify;">1/2 cup diced red bell pepper</div><div style="text-align: justify;">1 cup bean sprouts</div><div style="text-align: justify;">2 teaspoons cornstarch dissolved in 2 tablespoons water</div><div style="text-align: justify;"><span style="mso-tab-count: 1;"> </span></div><div style="text-align: justify;"><strong><em>Cooking Procedure:</em></strong></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1.<span style="mso-tab-count: 1;"> </span>Heat oil in a pan, stir fry chicken then add sili labuyo,chili sauce, soy sauce and water. Bring to a boil.</div><div style="text-align: justify;">2.<span style="mso-tab-count: 1;"> </span>Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix, add bell pepperand bean sprouts. Thicken sauce with cornstarch mixture.<span style="mso-spacerun: yes;"> </span></div></div>my chefhttp://www.blogger.com/profile/07422814779087579333noreply@blogger.com0tag:blogger.com,1999:blog-3616132187037380779.post-31632846924446988402011-03-12T10:11:00.000-08:002011-03-12T10:11:09.132-08:00Diced Chicken Breast In Cashew Nuts Recipe<div dir="ltr" style="text-align: left;" trbidi="on"><strong><em>Ingredients:</em></strong><br />
<br />
<div style="text-align: justify;">4 pieces chicken breasts, cut into cubes</div><div style="text-align: justify;">1 egg white</div><div style="text-align: justify;">1/2 cup sliced bamboo shoot</div><div style="text-align: justify;">1 tablespoon sugar</div><div style="text-align: justify;">1 tablespoon cornstarch</div><div style="text-align: justify;">1 tablespoon cooking oil</div><div style="text-align: justify;">2 tablespoons rice wine</div><div style="text-align: justify;">1 tablespoon soy sauce</div><div style="text-align: justify;">1/4 cup cooking oil</div><div style="text-align: justify;">1/3 cup cashew nuts</div><div style="text-align: justify;">4 pieces dried mushrooms, soaked and chopped</div><div style="text-align: justify;">1 teaspoon sesame oil</div><div style="text-align: justify;">2 packs AJI-SHIO Seasoning Mix with Garlic</div><div style="text-align: justify;"><span style="mso-tab-count: 1;"> </span></div><div style="text-align: justify;"><em><strong>Coooking Procedure:</strong></em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1.<span style="mso-tab-count: 1;"> </span>In a bowl, combine chicken breasts, egg white, bamboo shoot, sugar, cornstarch, cooking oil, rice wine, soy sauce and 1 pack AJI-SHIO Seasoning Mix with Garlic. Marinate for 1 hour.</div><div style="text-align: justify;">2.<span style="mso-tab-count: 1;"> </span>Heat oil and fry cashew nuts. Add marinated chicken and stir fry until color changes. Add mushrooms, sesame oil and remaining AJI-SHIO Seasoning Mix with Garlic.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Makes 6 servings.<span style="mso-spacerun: yes;"> </span></div></div>my chefhttp://www.blogger.com/profile/07422814779087579333noreply@blogger.com0tag:blogger.com,1999:blog-3616132187037380779.post-56211115446735486232011-03-12T10:06:00.000-08:002011-03-12T10:06:42.376-08:00Chicken Sorba Recipe<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"><strong><em>Ingredients:</em></strong></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">100 grams boneless chicken, shredded</div><div style="text-align: justify;">500 ml chicken stock</div><div style="text-align: justify;">1 tablespoon garlic, finely chopped</div><div style="text-align: justify;">1 teaspoon cumin seeds</div><div style="text-align: justify;">1 tablespoon white flour</div><div style="text-align: justify;">AJI-NO-MOTO® Umami Seasoning</div><div style="text-align: justify;">2 teapsoon butter</div><div style="text-align: justify;">1 tablepsoon oil</div><div style="text-align: justify;">Salt & white pepper to taste</div><div style="text-align: justify;">1 tablespoon fresh cream</div><div style="text-align: justify;"><span style="mso-tab-count: 1;"> </span></div><div style="text-align: justify;"><strong><em>Cooking Procedure:</em></strong></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1.<span style="mso-tab-count: 1;"> </span>Heat the butter in a pan and fry the shredded chicken pieces till tender.</div><div style="text-align: justify;">2.<span style="mso-tab-count: 1;"> </span>Remove and keep aside. In a pan heat oil and let the cumin seeds splutter.</div><div style="text-align: justify;">3.<span style="mso-tab-count: 1;"> </span>Add the chopped garlic and saute for a few seconds.</div><div style="text-align: justify;">4.<span style="mso-tab-count: 1;"> </span>Add the white flour and fry for 1 min.</div><div style="text-align: justify;">5.<span style="mso-tab-count: 1;"> </span>Add the chicken, chicken stock, AJI-NO-MOTO® Umami Seasoning, white pepper powder and salt.</div><div style="text-align: justify;">6.<span style="mso-tab-count: 1;"> </span>Cook on medium level for about 4 minutes while stirring all the time. Stir in the fresh cream just before serving.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Note:</div><div style="text-align: justify;">For 500 ml of chicken stock, cook about 500 grams of chicken bones with one litre of water add chopped onions and garlic till the stock is reduced to half the quantity.</div></div>my chefhttp://www.blogger.com/profile/07422814779087579333noreply@blogger.com0tag:blogger.com,1999:blog-3616132187037380779.post-61335257738472354812011-03-12T09:59:00.000-08:002011-03-12T09:59:46.402-08:00Chicken Tikka Masala Recipe<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"><strong><em>Ingredients:</em></strong></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">For chicken:</div><div style="text-align: justify;">3-4 boneless chicken breasts, skins removed and cut into bite-sized pieces</div><div style="text-align: justify;">250 grams thick natural yogurt</div><div style="text-align: justify;">1 tablespoon fresh ginger, minced</div><div style="text-align: justify;">2 teaspoons ground cuminAJI-NO-MOTO® Umami Seasoning</div><div style="text-align: justify;">1 teaspoon ground cinnamon</div><div style="text-align: justify;">2 teaspoon chili powder</div><div style="text-align: justify;">2 teaspoon fresh cracked pepperSalt</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">For tomato gravy:</div><div style="text-align: justify;">250 grams canned cocktail tomatoes</div><div style="text-align: justify;">250 grams heavy cream</div><div style="text-align: justify;">2 garlic cloves, minced</div><div style="text-align: justify;">2 red chilies, finely chopped</div><div style="text-align: justify;">2 teaspoons ground cumin</div><div style="text-align: justify;">2 teaspoons paprika powder</div><div style="text-align: justify;">1 tablespoon ghee or clarified butter</div><div style="text-align: justify;">Handful of coriander leaves/cilantro, chopped</div><div style="text-align: justify;">Salt and pepper</div><div style="text-align: justify;"><span style="mso-tab-count: 1;"> </span></div><div style="text-align: justify;"><em><strong>Cooking Procedure:</strong></em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1.<span style="mso-tab-count: 1;"> </span>Mix all of the ingredients for the marination in a large bowl. Thoroughly mix until the chicken is nicely coated.</div><div style="text-align: justify;">2.<span style="mso-tab-count: 1;"> </span>Leave to Marinade for a few minutes. Grill the chicken evenly on all sides, until juices run clear - approx. 5-6 minutes.</div><div style="text-align: justify;">3.<span style="mso-tab-count: 1;"> </span>To make the sauce, Heat ghee or clarified butter in a sauce pan and saut&eacute; garlic and chilis. Add cumin and paprika. Until it cooks into a soft paste. Add tomatoes. Season with AJI-NO-MOTO® Umami Seasoning. Simmer for 2 minutes to thicken then add grilled chicken pieces and cream. Let simmer for a few more minutes.</div><div style="text-align: justify;">4.<span style="mso-tab-count: 1;"> </span>Serve sprinkled with fresh chopped coriander leaves and with steamed Basmati rice, fresh naans and pickles.<span style="mso-spacerun: yes;"> </span></div></div>my chefhttp://www.blogger.com/profile/07422814779087579333noreply@blogger.com0