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.                          

 

Indonesian Fried Rice Recipe

Ingredients:

 

1 tablespoon butter

1/2 cup chopped onions

2 pieces sili-labuyo, chopped

100 grams ground pork

100 grams sliced button mushrooms

1/2 teaspoon paprika

1/2 teaspoon chili powder

1 tablespoon soy sauce

2 tablespoons tomato paste

5 cups refrigerated cooked rice

1 pack6 grams AJI-SHIO Seasoning Mix with Garlic

1 pack6 grams AJI-SHIO Seasoning Mix with Pepper

1/4 teaspoon AJI-NO-MOTO® Umami Super Seasoning

Tomato slices for garnishing

 

Cooking Procedure:

 

1. In melted butter, stir-fry onions, sili-labuyo, ground pork and mushrooms for few minutes.
2. Sprinkle paprika and chili powder. Add soy sauce, tomato paste and cooked rice. Mix well and cook for 3 minutes in high heat.
3. Sprinkle AJI-SHIO Seasoning Mix with Garlicand AJI-SHIO Seasoning Mix with Pepperv and AJI-NO-MOTO® Umami Super Seasoning. Mix well.
4. Top with slices of tomatoes, serve right away.

Makes 3 servings.

Herb Crusted Lapu-Lapu with Pineapple Mango Sauce Recipe

Ingredients:

 

2 pc.Large Lapu-lapu fillet

1 cup Cornstarch

Fennel leaves

AJI-SHIO Pepper Plus

Vegetable Oil

Pineapple Mango

 

Sauce:

1 canPineapple Crushed

2 pcs. Not so ripe mangoes

1 pc. Lime

 

Rice:

1 cup Long grain rice (cooked)

Chopped mint

Chopped parsley

Cooking Procedure:

For Lapu-Lapu:

1. 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.   
2. For Pineapple mango

Sauce:

1. Chop mangoes into cubes and add to blender.-Mix in crushed pineapples and puree some more.
2. Place in pan and heat the sauce.-Finish with lime, salt and pepper.   

 

For rice:

1. Toss all ingredients in a bowl and season with salt and pepper.

Harusame Tempura Recipe

Ingredients:

 

12 pieces medium sized raw prawns

2 pieces green bell peppers

1 piece Japanese eggplant

1 piece Lime Parsley

 

Tempura batter:

1 egg

1 cup ice-cold water

A pinch of baking soda

1/4 cup cake flour

12 pieces cubed ice

1 1/2 cups finely snipped harusame noodles (fine, translucent noodle. Japanese equivalent to cellophane noodles)

 

Tempura dipping sauce:

3 tablespoons mirin

3 tablespoons kikoman or any japanese soy sauce

1 cup dashi (see note below)

Grated ginger and grated radish (for accompaniment)

A dash of AJI-NO-MOTO® Umami Super Seasoning 

 

Dashi:

6 cups water

2 inch square Kombu (dried kelp)

3 tablespoons katsuboshi (dried flaked bonito)

 

Cooking Procedure:

1. Mix all ingredients together in bowl except for the noodles.
2. Dip each prawn and vegetables into batter lightly coating it. Dredge into noodles lightly. Deep-fry.
3. Heat mirin in saucepan. Shake pan gently until flame dies and all other ingredients, bring to a boil quickly. Cool to room temperature.
4. Bring water to a boil.
5. 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.
6. Allow to boil then remove from heat immediately.Leave for a few minutes until flakes settle, then strained as required.  

 

Grilled Chicken Tikka Recipe

Ingredients:

250 g chicken thigh fillet

salt and pepper to taste

AJI-NO-MOTO Umami Seasoning

1 tsp cumin

6 cloves garlic, minced

½ green bell pepper, sliced thinly

few pieces of cherry tomatoes

½ cup yogurt

½ tsp chili powder

1 pc lemon, sliced into half moons

3 shallots, minced

Cooking Procedure:

1. 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.
2. Add chicken to marinade and mix well. Season with AJI-NO-MOTO Umami Seasoning.
3. Skewer the chicken pieces on bamboo skewers, not too tightly, or they will not cook well on all sides.
4. Grill for 4 minutes or so, turning over once until evenly cooked.
5. Remove chicken from skewers and serve immediately on a warmed plate, garnished with thinly sliced bell peppers, cherry tomatoes and slices of lemon.
6. Serve with yogurt dip on the side.

Grilled Prawns with Sweet and Sour Chili Sauce Recipe

Ingredients:

700 gram fresh tiger prawns (about 8 to 10 pieces), head trimmed, sliced open and deveined

Pinch of salt and white pepper

Few sprigs coriander leaves, to garnish

 

Sweet and Sour Chilli Sauce:

1 tablespoon oil 5 cloves minced garlic

2 to 3 bird's-eye chillies, thinly sliced

1 teaspoon crushed coriander roots and stems

1/3 cup white vinegar

1 tablespoon sugar

2 tablespoons shaved palm sugar or dark brown sugar

2 tablespoons fish sauce

2 tablespoons tamarind juice

1/2 cup chicken stock or 1/4 chicken stock cube in 1/2 cup boiling water

AJI-NO-MOTO® Umami Seasoning

 

Cooking Procedure:

 

1. 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
2. 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.
3. Pour the Sweet and Sour Chilli Sauce over the grilled prawns. Garinish with coriander leaves and serve hot. 

 

Gyoza (Dumplings) Recipe

Ingredients:

Filling:

300 grams ground pork

2 tablespoons chopped ginger

2 tablespoons chopped garlic

cup ground shrimps

1 cup grams grated and squeezed carrots

cup grated and squeezed singkamas

2 tablespoons soy sauce

1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix (Shrimp Flavor)

2 cups chopped cabbage

75 grams chopped onions

1 tablespoons sesame oil

20 pieces large wonton wrappers, cut in rounds

cup water

 

Sauce:

3 tablespoons vinegar

3 tablespoons soy sauce

teaspoon sesame oil

 

Cooking Procedure:

1. Mix ground pork, ginger, garlic, shrimps, carrots and singkamas.
2. Add soy sauce, AJINOMOTO GINISA All Purpose Seasoning Mix (Shrimp Flavor), cabbage, onions and sesame oil. Mix until thoroughly blended.
3. Wrap 1 tablespoon mixture into each rounded wonton wrapper.
4. Fold, seal sides with water and press with fork tines.
5. In a pan, simmer  cup of water, drop dumplings and simmer while covered for 2-3minutes.Drain and discard water to dry.
6. Add cooking oil and fry one side of the dumpling only.       Combine sauce ingredients in a bowl.
7. Serve dumplings hot with dipping sauce.

 

Makes 20 dumplings

 

Cooking Time: 30 minutes

 

Tips and Tricks:

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

 

Grilled Prawn and Squid Kebab in Soba Salad Recipe

Ingredients:

For prawns and squid:

750 gms tiger prawns, shell removed and deveined

500 gms squid, cleaned and cut 1x1-inch pieces

cup canola oil

2 pcs lemon

Paprika

Salt

Pepper

Skewers

 

For soba salad:

500 gms mixed greens / lettuce

4 cups cooked soba noodles or buckwheat noodles

cup bonito flakes

cup cucumber diced

Scallions

Black sesame seeds

 

For sauce:

Cup soy sauce

Cup lemon juice

Cup mirin cup water

2 tsp minced ginger

4 tsp sugarsesame

oil tsp instant dash

 

Cooking Procedure:

 

1. 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.
2. Place soba salad on a plate and top with bonito flakes, cucumber and black sesame seeds. Place kebab on top.       Serve with sauce.  

Grilled Beef Shawarma Recipe

Ingredients:

For shawarma:

10 pcs tortilla

500 gms sirloin

1 tsp cumin

2 cloves garlic, choppedCanola oil

3 pcs tomato, slicedCucumber slices

2 pcs onion, slicedCabbage, sliced

Salt

Pepper

 

For sauce:

1 cup yogurt

2 cloves garlic

Pepper

Salt

AJI-NO-MOTO Super Seasoning

 

Cooking Procedure:

1. For the sauce: blend all ingredients, including AJI-NO-MOTO Super Seasoning, together.
2. Marinate beef in salt, pepper, cumin, garlic and oil for 1 hour. Grill for 10 minutes. Slice in strips.
3. To assemble, place vegetables in the middle of the tortilla and add beef and sauces. Roll. Serve

 

Grilled Seafood Mango Skewers

Ingredients:

Grilled Seafood

2 pcs. Large Green Mangoes

4 pcs.  Prawns

4 pcs.  Scalops (Jet ung big ones)

Vegetable oil

Fish sauce

AJI-SHIO Pepper Plus

Vermicelli  Sweet & Spicy Asian Sauce

1 tbsp.  Honey

1/2 tbsp. Rice wine vinegar

1/4 cup  Mayo

1/2 tbsp. Dijon Mustard

2 tsp. Sesame Oil

1/4 tsp. Seame Seed (toasted) to taste Chilli Flakes

 

Cooking Procedure:

1. Cut Mangoes into long sticks
2. Skewer Prawn and scalops into mangoe sticks
3. Drizzle with fish sauce, salt and pepper, oil
4. Grill
5. Serve on a bed of fried vermiceli

Sweet & Spicy Asian Sauce

1. Mix All Ingredients
2. Serve with grilled seafood mango skewers 

Grilled Labahita in Teriyaki Souce Recipe

Ingredients:

1/2 kilo labahita fillet, sliced into chunks

 

Marinade:

1/4 cup tomato sauce

1/3 teaspoon iodized salt

1/4 teaspoon pepper

1 tablespoon grated ginger

2 tablespoon soy sauce

1 tablespoon calamansi juice

1/2 cup water

1/2 cup carrot strips

1/2 cup green bell pepper strips

1/2 cup chitsaro

1 sachet PAL SWEET™ Calorie Free Sweetener

 

Cooking Procedure

 

1. Combine tomato sauce, iodized salt, pepper, ginger, soy sauce and calamansi juice. Mix well.
2. Add fish and marinate for 1 hour.
3. Broil bake fish for 10 minutes in a preheated oven. Set aside.
4. Add drippings, water to the remaining marinade and cook for 10 minutes. 
5. Add vegetables and simmer for another 5 minutes. Remove from fire, add PAL SWEET™ Calorie Free Sweetener and mix well. Pour over fish.

Makes 6 servings.       

Grilled Gindara and Vegetables Recipe

Ingredients:

500 grams gindara steaks

1/4 cup calamansi juice

2 tablespoons chopped spring onions

2 packs 2.8 grams AJI-SHIO? Garlic Plus

1/4 teaspoon AJI-NO-MOTO? Super Seasoning

1/4 cup margarine

1/2 cup quartered onions

1/2 cup quartered tomatoes

1/2 cup eggplant wedges

1 pack 2.8 grams AJI-SHIO? Pepper Plus

 

Cooking Procedure:

1. Rub gindara with calamansi juice, spring onions, AJI-SHIO Seasoning Mix with Garlic and AJI-NO-MOTO Super Seasoning.
2. Marinate fish for 1 hour and grill for about 5 minutes each side, brush with margarine while grilling.
3. Thread vegetables alternately in a barbecue stick, grill until cooked.

Makes 6 servings

Fried Lemon Grass Chicken Recipe

Ingredients:

500 grams sliced chicken breast

3 cloves garlic

Cooking oil

 

Marinade:

3 tablespoons lemon grass, minced hard part only to release aroma and flavor

AJI-NO-MOTO® Umami Seasoning

1/2 teaspoon turmeric

1 teaspoon chili powder

Salt and pepper

Plain rice

Flat leaf parsley for plating

 

Cooking Procedure:

1. Combine all marinade ingredients together. Dredge the chicken pieces into it and coat well.
2. Season with AJI-NO-MOTO® Umami Seasoning.
3. Heat oil in pan. Fry chicken pieces till golden brown. Season with salt and pepper.
4. Drain on paper towels.
5. Serve with steamed rice and garnish with parsley. 

Fried Fruit Salad Recipe

Ingredients:

Mangoes 
Bananas 
Fruit Cocktail 
Cream 
Condensed Milk 
Flour 
Egg 
Bread Crumbs 
Apples Sugar 
Caster Sugar 
Cinnamon

 

Cooking Procedure:

 

1. Mix mangoes, bananas, fruit cocktail, condensed milk and cream. Set aside and freeze. 
2. Shape fruit salad into bards. 
3. Preheat Oil then dredge Fruit Salad Bars in flour, dip in egg and roll in breadcrumbs. 
4. Deep fry until golden brown. Drain in paper towels. 
5. Sautee apples. Add sugar and water. Reduce. Add cinnamon. 
6. Plate fried fruit salad. Top with apple mixture. Sprinkle with Caster Sugar.

 

Fookien Misua Recipe

Ingredients:

2 tablespoons cooking oil
2 tablespoons chopped garlic
1/3 cup pork strips
1/4 cup red bell pepper
1/4 cup soaked tengang daga
1/4 cup carrot strips
2 tablespoons onion leeks
3 tablespoons soy sauce
2 cups chicken or pork stock
1/4 kilo soaked Chinese misua
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/4 teaspoon AJI-NO-MOTO® Umami Super Seasoning
1/4 cup peanuts
1 dozen hardboiled quail eggs

 

Cooking Procedure:

 

1. Heat oil in a wok, stir fry garlic, pork strips, red bell pepper, tengan daga, carrot strips and onion leeks.
2. Add soy sauce, pork stock and Chinese misua. Mix well and simmer for few minutes.
3. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mixand AJI-NO-MOTO® Umami Super Seasoning.
4. Add peanuts and quail eggs. Mix well.

Makes 4-6 servings

Fresh Mushroom and Cabbage Soup Recipe

Ingredients:

1 tablespoon vegetable oil
1/2 cup sliced button mushrooms
1 cup sliced Chinese cabbage
3 cups meat stock
1 tablespoon soy sauce
2 packs 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/4 teaspoon AJI-NO-MOTO® Umami Seasoning
1 cup soaked sotanghon

 

Cooking Procedure:

 

1. Heat vegetable oil in a saucepan. Stir-fry mushroom until soft. Add cabbage and stir-fry for 1 minute.
2. Pour in meat stock and soy sauce. Bring to boil until cabbage is soft.
3. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix and AJI-NO-MOTO® Umami Seasoning.
4. Add soaked sotanghon and let it simmer for 2 minutes. Serve hot.

Makes 4 servings.

Emperor's Ball in Shitake Sauce Recipe

Ingredients:

Crabmeat 
Oyster mushrooms 
Shitake Mushrooms 
Garlic 
Leeks 
Duck Egg 
Oyster sauce  
Sesame Oil 
Cooking rice wine 
Japanese Bread crumbs 
Kinchay 
7g AJI GINISA    
Kikoman soy sauce 
Dashi stock 
Sesame oil 
Chinese black vinegar 
Micro Greens  Ginger

 

Cooking Procedure:

 

1. Soak shitake to rehydrate.
2. Slice Mushroom,leeks and garlic. Sautee mushrooms,garlic,leeks and crabmeat
3. Season with 7g AJI GINISA, oyster sauce, sesame oil,cooking rice wine.
4. Let it cool,then mix the raw duck and chopped kinchay.
5. Form into balls then steam.
6. Strain and reduce the shitake water, add soy sauce, vinegar, dashi stock and sesame oil and ginger.
7. Plate with micro greens, ball and the sauce.  

 

Egg Curry Recipe

Ingredients:

 

4-5 hardboiled eggs

1 piece onion

1/2 tomato (pureed)

3-4 flakes of garlic

inch piece of ginger

1-2 green chilies

2 C chopped coriander leaves

AJI-NO-MOTO® Umami Seasoning

Salt to Taste

Red chili powder to taste

3/4 teaspoon turmeric powder

1/2 teaspoon coriander powder

3/4 teaspoon garam masala

2-3 tablepsoon vegetable oil/ghee

1 cup green peas

 

Cooking Procedure

1. Remove the shell of boiled eggs & keep aside.       Make a paste of onion, garlic, ginger and green chilies in a mixer or chopper.
2. Heat oil in a kadhi or wok and add onion-garlic paste and fry till golden brown.
3. Add all the spices (salt, AJI-NO-MOTO® Umami Seasoning, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry until it starts leaving oil.
4. Add a cup of water and cook till it dries.
5. Now add the fried green peas and boiled eggs.
6. Add 1 cup of water and bring to boil and reduce the flame.
7. Simmer for a few minutes.
8. Garnish egg curry with garam masala and coriander leaves and serve hot with paratha, roti or rice. 

Deep-Fried Crispy Crab Claw (Poo Krob) Recipe

Ingredients:

15 pieces crab claw

3 cups all purpose flour

Salt and pepper to taste

Vegetable oil for deep frying

Ground white pepper

AJI-NO-MOTO® Umami Seasoning

     

Cooking Procedure:

1. Dissolve all purpose flour in water.

2. Add a little bit of ground peppercorns, white pepper and salt into the batter. Season with AJI-NO-MOTO® Umami Seasoning.

3. Prepare the oil in a deep fry pan or deep fry machine.

4. Dip the crab claw into the batter. And slowly drop the crab claw in the hot oil.

5. Fry until it's golden brown. Serve with Sriracha sauce (red chili sauce).