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. 

 

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