Indian Tomato Rice Recipe

Ingredients:

 3 tablespoon Butter

2 onions, finely chopped

1 clover garlic, crushed

1 inch ginger, peeled and finely chopped

AJI-NO-MOTO® Umami Seasoning

1 red bell pepper, finely sliced

Basmati Rice, cooked

450 grams canned Peeled Tomatoes

2 scallions, finely chopped

 

Cooking Procedure:

 

1. Heat butter in a wok. Saute garlic, onion, and ginger. Cook until translucent.
2. 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.
3. Serve and garnish with scallions. 

Indonesian Classic Grilled Chicken Recipe

Ingredients:

For chicken:

6 pcs whole thigh and leg

2 tbsp cooking oil

3 pcs red chilies

3 stalks lemon grass

3 cups coconut milk

2 cups chicken stock

2 pcs lime leaves kecap manis

 

For Kecap Sambal:

4 pcs shallots

2 pcs red chili

2 tbsp kecap manis

 

For Spice Paste:

cup cumin seeds

8 pcs red chili

1 tbsp cardamom seeds

1 tsp cinnamon powder

 

For Turmeric Rice:

2  cups chicken stock

1 cup jasmine rice

1 tsp turmeric

1 tsp chili powder

Bay leaf

 

Cooking Procedure:

1. Make the spice paste by grinding the cumin seeds, red chilis, cardamom seeds and cinnamon powder.      Heat oil in a wok and sauté 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.
2. Season with Aji-Ginisa. Simmer for about 30 mins, turning the chicken every 5 mins. Remove from sauce and cool at room temp.
3. Grill chicken for 3 mins on each side and brush with kecap manis as you turn.
4. Cook jasmine rice with turmeric, chili powder and bay leaf.