Prawn Curry Prawn Curry 6 tablespoons butter 6 tablespoons butter 6 tablespoons flour 6 tablespoons flour 1 teaspoon salt 1 teaspoon salt
2 tablespoons curry powder 2 tablespoons curry powder 1 teaspoon ginger powder 1 teaspoon ginger powder 1 cup milk
1 cup milk
2 cups coconut milk 2 cups coconut milk
1½ tablespoons lemon juice 1½ tablespoons lemon juice ¼ sliced green onion
¼ sliced green onion 450
450 grams grams prawnsprawns
Ajinomoto Umami Super Seasoning Ajinomoto Umami Super Seasoning Hot Rice
Hot Rice Procedure: Procedure: 1
1. In a large covered pot . In a large covered pot melt the butter. Stir in the flour and then the salt, curry powder, andmelt the butter. Stir in the flour and then the salt, curry powder, and ginger.
ginger. Add Ajinonmoto UAdd Ajinonmoto Umami Super Seasoning.mami Super Seasoning. 2
2. Blend in the milk and t. Blend in the milk and then the coconut milk, graduallyhen the coconut milk, gradually. Cook, covered, . Cook, covered, until the mixtureuntil the mixture comes to a boil , stirring from time-to-time to keep the flour in suspension.
comes to a boil , stirring from time-to-time to keep the flour in suspension. 3
3. When the curry sauce is simmering and thickened, . When the curry sauce is simmering and thickened, stir in the lemon juice and then stir in the lemon juice and then the prawns.the prawns. 4
4. Cook, covered, stirring occasionally, until the sauce is simmering again and the shrimp are. Cook, covered, stirring occasionally, until the sauce is simmering again and the shrimp are bright pink and
bright pink and tendertender.. 5.
5.Serve with hot rice sprinkled with green onions as granish.Serve with hot rice sprinkled with green onions as granish.
Prawn Tempura Prawn Tempura 1/2 cup rice wine 1/2 cup rice wine 1/4 teaspoon salt 1/4 teaspoon salt
1/2 pound fresh shrimp, peeled and deveined 1/2 pound fresh shrimp, peeled and deveined 2 quarts oil for deep frying
2 quarts oil for deep frying 1/4 cup all-purpose flour 1/4 cup all-purpose flour 1/3 cup ice water
1/3 cup ice water 1/4 cup cornstarch 1/4 cup cornstarch 1 egg yolk 1 egg yolk 1/4 teaspoon salt 1/4 teaspoon salt
1/4 teaspoon white sugar 1/4 teaspoon white sugar 1 teaspoon shortening 1 teaspoon shortening
1/2 teaspoon baking powder 1/2 teaspoon baking powder Procedure:
Procedure: 1.
1. In a medium bowl, mix rice wine and salt. Add Ajinomoto Umami super Seasoning.In a medium bowl, mix rice wine and salt. Add Ajinomoto Umami super Seasoning. Place shrimp into the mixture. Cover and marinate.
Place shrimp into the mixture. Cover and marinate. 2.
2. HeHeat at oil oil in in dedeepep-fr-fryeyerr.. 3.
3. In a mediuIn a medium bowl, mix m bowl, mix together together all-purpoall-purpose flourse flour, ice water, ice water, cornstar, cornstarch, egg yolkch, egg yolk,, salt, white sugar, shortening and baking powder.
salt, white sugar, shortening and baking powder. 4.
4. One at a One at a time, dip time, dip shrimp shrimp into the flinto the flour miour mixture xture to coat. to coat. CareCarefully plafully place a fewce a few shrimp at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 shrimp at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels. Serve warm. minutes. Use a slotted spoon to remove from oil. Drain on paper towels. Serve warm.
Chicken Kebabs Chicken Kebabs Posted by
6 chicken breasts, cut into 1 1/2 inch
6 chicken breasts, cut into 1 1/2 inch cubescubes Marinade:
Marinade:
1 onion, finely chopped 1 onion, finely chopped 1 cup water 1 cup water 1 cup gin 1 cup gin 1/4 cup tonic 1/4 cup tonic
1/4 cup fresh lemon juice 1/4 cup fresh lemon juice 2 cloves garlic, minced 2 cloves garlic, minced 1 teaspoon dried basil 1 teaspoon dried basil
Ajinomoto Umami Super seasoning Ajinomoto Umami Super seasoning
1. Combine all marinade ingredients in a large bowl.
1. Combine all marinade ingredients in a large bowl. Add Ajinomoto UmamiAdd Ajinomoto Umami Super Seasoning.
Super Seasoning.
2. Add chicken pieces and
2. Add chicken pieces and marinate. Preheat grill.marinate. Preheat grill. 3. Remove chicke
3. Remove chicken from marinade, but n from marinade, but do not do not discard. Thread chicken ontodiscard. Thread chicken onto skewers and place on grill on medium high
skewers and place on grill on medium high heat for 5-7 minutes per side,heat for 5-7 minutes per side, turning once. Take remaining marinade and simmer in saucepan.
turning once. Take remaining marinade and simmer in saucepan. 4. Once chicken has finished cooking, serve with
4. Once chicken has finished cooking, serve with sauce over top.sauce over top. Pad Thai
Pad Thai
INGREDIENTS INGREDIENTS
1 (8 ounce) package rice noodles 1 (8 ounce) package rice noodles 1 1/2 teaspoons vegetable oil 1 1/2 teaspoons vegetable oil 1 onion, diced
1 onion, diced
1 teaspoon minced garlic 1 teaspoon minced garlic
12 medium fresh shrimp, peeled and deveined 12 medium fresh shrimp, peeled and deveined 1 tablespoon ketchup
1 tablespoon ketchup 1 tablespoon fish sauce 1 tablespoon fish sauce 1 tablespoon white sugar 1 tablespoon white sugar 1 tablespoon lemon juice 1 tablespoon lemon juice
1 tablespoon white wine vinegar 1 tablespoon white wine vinegar 2 eggs, lightly beaten
2 eggs, lightly beaten 1/4 pound bean sprouts 1/4 pound bean sprouts
1/2 cup unsalted dry-roasted peanuts, chopped 1/2 cup unsalted dry-roasted peanuts, chopped 1/4 pound bean sprouts
1/4 pound bean sprouts 1 lemon, sliced
1 lemon, sliced
1/2 cup chopped peanuts 1/2 cup chopped peanuts
1/4 cup coarsely chopped cilantro 1/4 cup coarsely chopped cilantro Ajinomoto Umami Super Seasoning Ajinomoto Umami Super Seasoning Procedure:
Procedure:
1. In a medium bowl,
1. In a medium bowl, soak the noodles in cold water; dsoak the noodles in cold water; drain. Cover; drain. Place in hot water.rain. Cover; drain. Place in hot water. Drain.
Drain.
2. Heat oil in a wok
2. Heat oil in a wok or large heavy skillet over medium heat. Saute onion or large heavy skillet over medium heat. Saute onion and garlic until onion isand garlic until onion is soft and translucent, about 5 minutes. Add shrimp, and cook until p
soft and translucent, about 5 minutes. Add shrimp, and cook until p ink. Stir in ketchup, fishink. Stir in ketchup, fish sauce, sugar, lemon juice and
sauce, sugar, lemon juice and vinegar. vinegar. Add Ajinomoto Umami Super Seasoning.Add Ajinomoto Umami Super Seasoning. 3. Pour in the beaten
3. Pour in the beaten egg, and cook without egg, and cook without stirring until egg is partially set. Astirring until egg is partially set. Add draineddd drained noodles, 1/4 pound bean sprouts, and 1/2 cup peanuts. Mix while cooking until noodles are noodles, 1/4 pound bean sprouts, and 1/2 cup peanuts. Mix while cooking until noodles are tender.
Pasta with Vietnamese Pesto Pasta with Vietnamese Pesto 450grams dried rice noodles 450grams dried rice noodles 1 1/2 cups chopped fresh cilantro 1 1/2 cups chopped fresh cilantro 1/2 cup sweet Thai basil
1/2 cup sweet Thai basil 2 cloves garlic, halved 2 cloves garlic, halved
1/2 teaspoon minced lemon grass bulb 1/2 teaspoon minced lemon grass bulb 1 jalapeno pepper, seeded and minced 1 jalapeno pepper, seeded and minced 1
1 tablespoon tablespoon fish fish saucesauce
4 tablespoons chopped, unsalted dry-roasted peanuts 4 tablespoons chopped, unsalted dry-roasted peanuts 7 tablespoons canola oil
7 tablespoons canola oil 1/2 lime, cut into wedges 1/2 lime, cut into wedges salt and pepper to taste salt and pepper to taste
Ajinomoto Umami Super Sesoning Ajinomoto Umami Super Sesoning
1. Soak rice noodles in a large bowl of cold wate. Drain the noodles, and set them aside. 1. Soak rice noodles in a large bowl of cold wate. Drain the noodles, and set them aside. 2. Make the pesto: In a blender or food processor combine the chopped cilantro, basil, garlic 2. Make the pesto: In a blender or food processor combine the chopped cilantro, basil, garlic cloves, lemongrass, jalapeno peppers, imitation fish sauce or
cloves, lemongrass, jalapeno peppers, imitation fish sauce or salt, and 2 tablespoons of thesalt, and 2 tablespoons of the peanuts.Add Ajinomto Umami Super Seasoning. Whirl just until the herbs and
peanuts.Add Ajinomto Umami Super Seasoning. Whirl just until the herbs and peanuts arepeanuts are coarsely chopped. While the machine is running ad
coarsely chopped. While the machine is running ad d the oil in a thin d the oil in a thin stream. Then add thestream. Then add the remaining peanuts and run the
remaining peanuts and run the machine in short spurts until the peanuts are cmachine in short spurts until the peanuts are coarsely chopped.oarsely chopped. 3. Place soaked rice noodles into
3. Place soaked rice noodles into a large skillet with 1/2 cup water over medium-high ha large skillet with 1/2 cup water over medium-high h eat. Stir eat. Stir until most of the water has been
until most of the water has been absorbed and the noodles are absorbed and the noodles are tender.tender. 4. Add almost all of the pe
4. Add almost all of the pesto, and stir well, adding a few tablespoons sto, and stir well, adding a few tablespoons of water if the pesto isof water if the pesto is clumping.
clumping. 5. T
5. Taste the pasta and add more pesto, lime juice, aste the pasta and add more pesto, lime juice, fish sauce, salt, or pepper if you like. Garnishfish sauce, salt, or pepper if you like. Garnish the pasta with the remaining 2 tablespoons
the pasta with the remaining 2 tablespoons of peanuts, and serve right awaof peanuts, and serve right awayy.. Stuffed Peppers Italian Style
Stuffed Peppers Italian Style Posted by
Posted by QuQuicickfkfire ire --on Nov 4, '08 6:56 PM for everyoneon Nov 4, '08 6:56 PM for everyone 4 green bell peppers, halved and seeded
4 green bell peppers, halved and seeded 1 loaf stale focacia bread, crumbled 1 loaf stale focacia bread, crumbled 1 tablespoon olive oil
1 tablespoon olive oil 1 small onion, chopped 1 small onion, chopped 2 cloves garlic, minced 2 cloves garlic, minced
1 (2 ounce) can anchovy fillets, chopped 1 (2 ounce) can anchovy fillets, chopped 8 pitted green olives, chopped
8 pitted green olives, chopped 2 tablespoons extra virgin olive oil 2 tablespoons extra virgin olive oil 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon crushed red pepper flakes 1 (15 ounce) can tomato sauce
1 (15 ounce) can tomato sauce
Ajinomoto Umami Super Seasoning Ajinomoto Umami Super Seasoning Parmesan cheese grated
Parmesan cheese grated
1.
1. PreheaPreheat oven tt oven to 350 degro 350 degrees F (175 dees F (175 degreeegrees C). Placs C). Place peppere peppers in as in a greased baking dish; Place in the oven. Place crumbled bread in a greased baking dish; Place in the oven. Place crumbled bread in a large bowl, and sprinkle with 1/2 cup water; set aside.
large bowl, and sprinkle with 1/2 cup water; set aside. 2.
2. Heat oil in a large heavy Heat oil in a large heavy skillet over low heat. Saute onion untilskillet over low heat. Saute onion until translucent, then stir in garlic. Let garlic
translucent, then stir in garlic. Let garlic cook for 2 minutes, then stircook for 2 minutes, then stir into bread. Add anchovies, olives, olive oil, black pepper and red into bread. Add anchovies, olives, olive oil, black pepper and red pepper
pepper. Add Aji. Add Ajinomoto Umami Super nomoto Umami Super Seasoning. Mix until wSeasoning. Mix until wellell blended. Mound pepper halves with stuffing. Surround peppers w blended. Mound pepper halves with stuffing. Surround peppers withith tomato sauce and a small amount of water in baking pan.
tomato sauce and a small amount of water in baking pan. 3.
3. SprinklSprinkle w/ pare w/ parmesan mesan cheesecheese. Broil fo. Broil for 1 minur 1 minute.te. Chicken Kiev
Chicken Kiev Posted by
Posted by QuQuicickfkfire ire --on Nov 4, '08 6:39 PM for everyoneon Nov 4, '08 6:39 PM for everyone 1/2 cup butter
1/2 cup butter
1/2 tablespoon chopped fresh parsley 1/2 tablespoon chopped fresh parsley
1/2 tablespoon chopped fresh chives 1/2 tablespoon chopped fresh chives 1 tablespoon lemon juice
1 tablespoon lemon juice
6 skinless, boneless chicken breast halves 6 skinless, boneless chicken breast halves salt and pepper to taste
salt and pepper to taste 2 cups dried bread crumbs 2 cups dried bread crumbs 3 eggs, lightly beaten 3 eggs, lightly beaten 3 tablespoons water 3 tablespoons water
Ajinomoto mami super seasoning Ajinomoto mami super seasoning vegetable oil for frying
vegetable oil for frying toothpicks toothpicks Sauce: Sauce: Sour Cream Sour Cream Parsley
Parsley, , choppedchopped 1.
1. In a small bowl, combine the butter/margarine, parsleyIn a small bowl, combine the butter/margarine, parsley, chives and, chives and lemon juice. Add Ajinomoto Umami super seasoning. Blend all together lemon juice. Add Ajinomoto Umami super seasoning. Blend all together and refrigerate.
and refrigerate. 2.
2. Place chiPlace chicken breacken breasts betwests between 2 pieces of waen 2 pieces of wax paper and poux paper and pound wellnd well to flatten. Remove paper and season breasts with salt and
to flatten. Remove paper and season breasts with salt and pepper topepper to taste.
taste. 3.
3. Remove seasoned butter from refrigerator and divide it into 6 portions.Remove seasoned butter from refrigerator and divide it into 6 portions. Place one portion in the center of each chicken breast. Fold the short Place one portion in the center of each chicken breast. Fold the short ends of the
ends of the breasts into the centerbreasts into the center, then fold , then fold in the sides. in the sides. Secure eachSecure each breast with a wooden toothpick.
breast with a wooden toothpick. 4.
4. Add the water Add the water to the eto the eggs and beat ggs and beat togethertogether. Coat each . Coat each rolled breastrolled breast with bread crumbs, dip into egg/w
with bread crumbs, dip into egg/water mixture, then into breadater mixture, then into bread crumbs again, coating well.
crumbs again, coating well. 5.
5. In a In a deep fryedeep fryerr, heat , heat oil. oil. Carefully lower Carefully lower breasts into breasts into hot ohot oil. Fry il. Fry for 8for 8 minutes or until golden brown. Drain on paper toweling and serve with minutes or until golden brown. Drain on paper toweling and serve with sauce.
sauce.
Bangu
Bangus Belly with s Belly with Black Bean SauceBlack Bean Sauce
Ingrdeients: Ingrdeients: Vegetabe oil Vegetabe oil 1/2k bangus belly 1/2k bangus belly 2 blocks tokwa, cubed 2 blocks tokwa, cubed 1/2 red bellpepper, diced 1/2 red bellpepper, diced 1 tsp ginger, minced 1 tsp ginger, minced 1 pack black bean sauce 1 pack black bean sauce
Ajinomoto Umami Super Seasoning Ajinomoto Umami Super Seasoning Hot rice
Hot rice Procedure: Procedure:
1. Heat oil in pan.
1. Heat oil in pan. fry Tfry Tokwa and set aside.okwa and set aside. 2. On same
2. On same pan, fry bangus pan, fry bangus belly till crispybelly till crispy, set aside., set aside. 3.Add ginger in same pan
3.Add ginger in same pan and red bell pepper. Stir in the black beans. Add ajinomotoand red bell pepper. Stir in the black beans. Add ajinomoto Umami super seasoning.
Umami super seasoning. 4. add the fish and
4. add the fish and tokwa and let simmer for 2 minutes more tghen tokwa and let simmer for 2 minutes more tghen serve with hot rice.serve with hot rice. Baked Oysters
Ingredients: Ingredients: 8 pieces bacon 8 pieces bacon 1T garlic, minced 1T garlic, minced 2T onions minced 2T onions minced 1Cup Spinach 1Cup Spinach Worsertershire Sauce Worsertershire Sauce 6 pieces fresh oysters 6 pieces fresh oysters
1 C grated cheddar quickmelt cheese 1 C grated cheddar quickmelt cheese Ajinomoto Umami super seasoning Ajinomoto Umami super seasoning rock salt
rock salt Procedure: Procedure:
1. Fry bacon till crispy and slice to small pieces. 1. Fry bacon till crispy and slice to small pieces. 2. Saute garlic, onions, bacon, spinach.
2. Saute garlic, onions, bacon, spinach. 3. Add worcestershre sauce and season
3. Add worcestershre sauce and season with Ajinomoto Umami Super Seasoning.with Ajinomoto Umami Super Seasoning. 4. Pour Spinach mixture on
4. Pour Spinach mixture on top of top of all oysters on baking trall oysters on baking tray and top with grated cheese.ay and top with grated cheese. 5. Bake in preheated oven at 350F for 5 minutes and serve in plate with rock salt.
5. Bake in preheated oven at 350F for 5 minutes and serve in plate with rock salt.
Ginat
Ginataang aang tahontahongg Ingredients: Ingredients: 2T olive oil 2T olive oil 1tsp garlic, minced 1tsp garlic, minced 1 red siling labuyo 1 red siling labuyo 1 green siling labuyo 1 green siling labuyo
1 tsp ginger, finely chopped 1 tsp ginger, finely chopped 2tsp cilantro, chopped
2tsp cilantro, chopped 2tsp lemon grass, chopped 2tsp lemon grass, chopped 1K mussels 1K mussels 1C coconut milk 1C coconut milk 1tsp sesame oil 1tsp sesame oil
Lime juice from 1 lime Lime juice from 1 lime Hot rice
Hot rice
Ajinomoto Umami Super Seasoning Ajinomoto Umami Super Seasoning Procedure:
Procedure:
1. In pan heat oil and add garlic, siling labuyo, ginger and emon grass. 1. In pan heat oil and add garlic, siling labuyo, ginger and emon grass. 2. Add the mussels and add the coconut milk.
2. Add the mussels and add the coconut milk. Cook till all shells open.
Cook till all shells open. 3. Add sesame oil, lime juice
3. Add sesame oil, lime juice and Ajinomoto Umami Super seasoning.and Ajinomoto Umami Super seasoning. 4. Serve in bowls with rice on
4. Serve in bowls with rice on the side.the side.
Chili Con Carne Chili Con Carne
Ingredients: Ingredients: 2T oil 2T oil 2T garlic minced 2T garlic minced Half onion, chopped Half onion, chopped 1/2 kilo ean grond beef 1/2 kilo ean grond beef
1/2 tbsp green bellpepper, diced 1/2 tbsp green bellpepper, diced 1/2tbsp red bell pepper
1/2tbsp red bell pepper 1C tomato sauce 1C tomato sauce 1t cumin 1t cumin 1t chili powder 1t chili powder
Ajinomoto Umami super seasoning Ajinomoto Umami super seasoning 3 pcs flour tortilla
3 pcs flour tortilla Procedure:
Procedure:
1. Heat pan with oil and saute garlic and on ion. add beef and cook till brown. 1. Heat pan with oil and saute garlic and on ion. add beef and cook till brown.
2. Add green bell pepper and red bell pepper 2. Add green bell pepper and red bell pepper 3. Add in tomato sauce,
3. Add in tomato sauce, boil and simmer.boil and simmer. 4. Season with cumon and chili powder. 4. Season with cumon and chili powder.
5. Sprinkle with Ajinomoto Umami Super Seasoning. 5. Sprinkle with Ajinomoto Umami Super Seasoning. 6. Ladle Chili in bowls and serve with the flour tortillas. 6. Ladle Chili in bowls and serve with the flour tortillas.
Beef in mushroom cream sauce Beef in mushroom cream sauce Ing:
Ing:
8 pcs dried shitake mushrooms 8 pcs dried shitake mushrooms
400 grams sukiyaki cut rib eye beef,
400 grams sukiyaki cut rib eye beef, sliced thinlysliced thinly 1T garlic minced
1T garlic minced 4T olive oil 4T olive oil 1C
1C all all pr[pose pr[pose creamcream 1 1/2c parmesan cheese 1 1/2c parmesan cheese
Ajinomoto Umami super seasoning Ajinomoto Umami super seasoning Parsley
Parsley, , choppedchopped Salt and Pepper Salt and Pepper Hot rice
Hot rice Procedure: Procedure:
1. Put shitake in bowl of hot water to soften then drain and slice into strips. 1. Put shitake in bowl of hot water to soften then drain and slice into strips. 2. Season beef with salt and
2. Season beef with salt and pepperpepper.. 3.Saute garlic in pan. Add beef and cook. 3.Saute garlic in pan. Add beef and cook. 4. Once cooked, pour in all purpose cream. 4. Once cooked, pour in all purpose cream.
5. Season with Ajinomoto umami Super Seasoning. 5. Season with Ajinomoto umami Super Seasoning. Stir in grated parmesan
Stir in grated parmesan cheese. Simmer.cheese. Simmer. 6. serve with
6. serve with hot rice and hot rice and sprinkle with parley.sprinkle with parley.
Garlic Crab Garlic Crab Ingredients: Ingredients: 2 pcs King crab 2 pcs King crab 4T butter 4T butter 3 T garlic,minced 3 T garlic,minced 2T grated coconut 2T grated coconut 3T coconut Cream 3T coconut Cream 1tsp calamansi juice 1tsp calamansi juice
Ajinomoto Umami super seasoning Ajinomoto Umami super seasoning Procedure:
Procedure:
1. Deep fry king crabs for 3 minutes. 1. Deep fry king crabs for 3 minutes.
2. Meanwhile melt butter in pan and saute garlic. 2. Meanwhile melt butter in pan and saute garlic. add the grated coconut and coconut cream.
add the grated coconut and coconut cream. 3. Add calamansi juice and
3. Add calamansi juice and season with Ajinomoto Umami Super Seasoning.season with Ajinomoto Umami Super Seasoning. 4. Add crab and braise for 2 minutes before serving.
4. Add crab and braise for 2 minutes before serving. GARLIC PORK MEDALLIONS
GARLIC PORK MEDALLIONS Ingredients:
Ingredients: -2tbsp olive oil -2tbsp olive oil
-3 heads native garlic peeled -3 heads native garlic peeled
-6 pcs ½ inch thick pork tenderloin medallions (50-60g each) -6 pcs ½ inch thick pork tenderloin medallions (50-60g each) -zest of 1 lemon
-zest of 1 lemon
-1 tsp fresh thyme leaves -1 tsp fresh thyme leaves
-1 large eggplant cut to French fry sizes -1 large eggplant cut to French fry sizes
-1/4 cup red wine -1/4 cup red wine
-1 cup canned diced tomatoes -1 cup canned diced tomatoes -1 handful fresh basil leaves -1 handful fresh basil leaves -salt and pepper to taste -salt and pepper to taste
- AJI-NO-MOTO Umami Super Seasoning - AJI-NO-MOTO Umami Super Seasoning Procedure:
Procedure:
-Heat the oil in a pan over low heat then add in the garlic and slowly cook it until slightly -Heat the oil in a pan over low heat then add in the garlic and slowly cook it until slightly browned and soft. Set it aside.
browned and soft. Set it aside.
-Season the pork with AJI-NO-MOTO Umami Super Seasoning, salt and pepper. Turn -Season the pork with AJI-NO-MOTO Umami Super Seasoning, salt and pepper. Turn up the heat then sear the pork medallions cooking for a minute on each side. Add the up the heat then sear the pork medallions cooking for a minute on each side. Add the butter, thyme and lemon zest before setting it aside leaving some of the oil in the pan. butter, thyme and lemon zest before setting it aside leaving some of the oil in the pan. -Return the pan over the heat and put in the eggplants. Saute it for a minute then -Return the pan over the heat and put in the eggplants. Saute it for a minute then deglaze it with the wine and add the tomatoes. Simmer it for a minute, take it off the deglaze it with the wine and add the tomatoes. Simmer it for a minute, take it off the heat and add the basil in.
heat and add the basil in.
-Serve everything together topped with the garlic and herbs. -Serve everything together topped with the garlic and herbs.
Timeless Ginataang Tilapia Timeless Ginataang Tilapia Ingredients:
Ingredients:
1 cup coconut cream 1 cup coconut cream 2 cups coconut milk 2 cups coconut milk 4 garlic cloves, minced 4 garlic cloves, minced 1 onion, chopped 1 onion, chopped 1 tbsp ginger strips 1 tbsp ginger strips 1 pc finger chili 1 pc finger chili
1 pc siling labuyo chopped 1 pc siling labuyo chopped
1 tilapia, cleaned, scaled and sliced 1 tilapia, cleaned, scaled and sliced 1 bunch malunggay
1 bunch malunggay
200 grams fresh bamboo shoots 200 grams fresh bamboo shoots Ajinomoto umami super seasoning Ajinomoto umami super seasoning patis to taste
patis to taste
salt and pepper to taste salt and pepper to taste Procedure:
Procedure:
1. Heat oil and saute garlic, onions. 1. Heat oil and saute garlic, onions. Add the ginger.
Add the ginger.
2. Add coconut cream and fish stirring occasionaly to prevent curdling and burning. 2. Add coconut cream and fish stirring occasionaly to prevent curdling and burning. 3. In another pan, boil bamboo shoots with water and then drain.
3. In another pan, boil bamboo shoots with water and then drain.
4. Add coconut cream and season with ajinomoto umami super seasoning. 4. Add coconut cream and season with ajinomoto umami super seasoning. 5. Continue to cook till it thickens. Seaon with some patis.
5. Continue to cook till it thickens. Seaon with some patis.
6. Season the tilapia with salt and pepper then deepfry until golden brown and crispy. 6. Season the tilapia with salt and pepper then deepfry until golden brown and crispy. 7. Place the fish on a plate then pour the sauce and vegetables on top.
7. Place the fish on a plate then pour the sauce and vegetables on top. Chili Salmon and Sautéed Corn
Chili Salmon and Sautéed Corn Posted by
Posted by QuQuicickfkfire ire --on Nov 4, '08 8:09 AM for everyoneon Nov 4, '08 8:09 AM for everyone
Ingredients: Ingredients:
4 skinless salmon fillets 4 skinless salmon fillets 2 teaspoons chili powder 2 teaspoons chili powder 1T olive oil
1T olive oil
1 can corn kernels 1 can corn kernels 1 garlic clove, minced 1 garlic clove, minced 1/2c scallions
1/2c scallions
1 cup prepared salsa 1 cup prepared salsa lime wedge for garnish lime wedge for garnish
ajinomoto umami super seasoning ajinomoto umami super seasoning
Procedure: Procedure:
1. Heat the griddle with a little of olive oil. 1. Heat the griddle with a little of olive oil.
Rub salmon with salt and pepper. Sprinkle with ajinonmoto super seasoning. Sprinkle Rub salmon with salt and pepper. Sprinkle with ajinonmoto super seasoning. Sprinkle top of fillets with chili powder.
top of fillets with chili powder.
2. Grill till fish is opaque and coked through and through. 2. Grill till fish is opaque and coked through and through. 3. In another pan, add corn and garlic. Remove from pan. 3. In another pan, add corn and garlic. Remove from pan. Stir in the salasa and scallions. Season with salt and pepper. Stir in the salasa and scallions. Season with salt and pepper. 4. Plate salmon with the corn and garnish with a wedge of lime. 4. Plate salmon with the corn and garnish with a wedge of lime.
Fast Fish Tacos Fast Fish Tacos Posted by
Posted by QuQuicickfkfire ire --on Nov 4, '08 8:08 AM for everyoneon Nov 4, '08 8:08 AM for everyone Ingredients:
Ingredients:
1/4 cup sour cream 1/4 cup sour cream 2 tbsp fresh lime juice 2 tbsp fresh lime juice salt and pepper
salt and pepper
1/4 small red cabbage shredded 1/4 small red cabbage shredded 4 scallions, thinly sliced
4 scallions, thinly sliced
1 jalapeno chile, halved lengthwise the other half minced 1 jalapeno chile, halved lengthwise the other half minced 2 tbsp
2 tbsp olive oil olive oil
450 grams tilapia fillet, cut in to strips 450 grams tilapia fillet, cut in to strips 8 flour tortillas
8 flour tortillas
1/2c cilantro leaves 1/2c cilantro leaves
Ajinomoto Umami Super Seasoning Ajinomoto Umami Super Seasoning
TANDOORI CHICKEN on PITA TANDOORI CHICKEN on PITA
Ingredients: Ingredients:
1/4 cup all-purpose flour 1/4 cup all-purpose flour 2 Tbsp curry powder 2 Tbsp curry powder
1/4 tsp each salt and pepper 1/4 tsp each salt and pepper
Ajinomoto Umami Super seasoning Ajinomoto Umami Super seasoning
4 skinless, boneless chicken breast halves (5 oz each), tender removed, visible fat 4 skinless, boneless chicken breast halves (5 oz each), tender removed, visible fat trimmed trimmed 1 Tbsp oil 1 Tbsp oil Yogurt SAUCE: Yogurt SAUCE:
3/4 cup plain lowfat yogurt 3/4 cup plain lowfat yogurt
1 Tbsp finely chopped red onion 1 Tbsp finely chopped red onion 1 tsp minced garlic
1 tsp minced garlic
1/4 tsp each ground cumin and salt 1/4 tsp each ground cumin and salt 1 yellow bell pepper
1 yellow bell pepper
2 each medium tomatoes and cucumbers, coarsely chopped 2 each medium tomatoes and cucumbers, coarsely chopped 4 pitas
4 pitas
Garnish: lime wedges and chopped cilantro Garnish: lime wedges and chopped cilantro Procedure:
Procedure:
1. Mix flour, curry powder
1. Mix flour, curry powder, salt and pepper in a plastic food bag. , salt and pepper in a plastic food bag. Add chicken, sprinkleAdd chicken, sprinkle with Ajinomoto umami super seasoning, close bag and shake to coat. Remove chicken; with Ajinomoto umami super seasoning, close bag and shake to coat. Remove chicken; shake off excess flour.
shake off excess flour.
2. Meanwhile heat oil in a large nonstick skillet over medium-high heat. Add chicken and 2. Meanwhile heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning once, 6 minutes or until golden and cooked through. Remove to a cutting cook, turning once, 6 minutes or until golden and cooked through. Remove to a cutting board.
board.
3. While chicken cooks, mix Sauce ingredients in a bowl, coarsely chop bell pepper, 3. While chicken cooks, mix Sauce ingredients in a bowl, coarsely chop bell pepper, tomatoes and cucumbers, and toast pitas.
4. Cut chicken diagonally in 1/2-in.-wide strips. Place a pita on each plate. Top with 4. Cut chicken diagonally in 1/2-in.-wide strips. Place a pita on each plate. Top with pepper, tomato and cucumber, then chicken. Spoon on sauce; garnish with limes and pepper, tomato and cucumber, then chicken. Spoon on sauce; garnish with limes and cilantro.
cilantro.
(Lamb Chops with yogurt sauce) (Lamb Chops with yogurt sauce) Ing:
Ing:
4 lamb chops 4 lamb chops salt and pepper salt and pepper 2 tbsp olive oil 2 tbsp olive oil 1/2 c plain yogurt 1/2 c plain yogurt 1T minced shallots 1T minced shallots 2T fresh lemon juice 2T fresh lemon juice 2 tsps cilantro, minced 2 tsps cilantro, minced
Ajinomoto Umami super seasoning Ajinomoto Umami super seasoning Procedure:
Procedure:
1.Season lamb with salt, pepper and ajinomoto Umami super seasoning. 1.Season lamb with salt, pepper and ajinomoto Umami super seasoning. Heat skillet and add oil. Cook lamb 3 mins each side and let rest, covered. Heat skillet and add oil. Cook lamb 3 mins each side and let rest, covered.
2. In a bowl, combine yogurt, shallot, cilantro and lemon juice. season with salt and 2. In a bowl, combine yogurt, shallot, cilantro and lemon juice. season with salt and pepper.
pepper.
3. Serve with the lamb. 3. Serve with the lamb. Speedy Squid Sisig Speedy Squid Sisig I kilo of Squid I kilo of Squid Ginger Ginger 2 Big Onions 2 Big Onions
Chilli Peppers red or green Chilli Peppers red or green Salt and Pepper
Salt and Pepper 2T corn oil
2T corn oil
Kalamansi juice Kalamansi juice
Ajinomoto umami super seasoning Ajinomoto umami super seasoning Procedure:
1. Grill the squids, remove the plastic of the squids after they are grilled. 1. Grill the squids, remove the plastic of the squids after they are grilled. 2. Chop the squids and set aside.
2. Chop the squids and set aside. 3.Chop Onions, ginger and chillis. 3.Chop Onions, ginger and chillis.
4. In a pan put oil and saute' onions and ginger then add the chopped squids with 4. In a pan put oil and saute' onions and ginger then add the chopped squids with kalamansi juice, salt and pepper. Sprinkle with ajinomoto umami super seasoning. kalamansi juice, salt and pepper. Sprinkle with ajinomoto umami super seasoning. Pour the cooked squid sisig on a sizzling plate and serve it while it sizzles.
Pour the cooked squid sisig on a sizzling plate and serve it while it sizzles. Simple Shrimp Couscous Salad
Simple Shrimp Couscous Salad INGREDIENTS INGREDIENTS 2 cups couscous 2 cups couscous 2 cups water 2 cups water 3/4 cup olive oil 3/4 cup olive oil
1/4 cup apple cider vinegar 1/4 cup apple cider vinegar 1 teaspoon Dijon mustard 1 teaspoon Dijon mustard 1 teaspoon ground cumin 1 teaspoon ground cumin 1 clove garlic, crushed 1 clove garlic, crushed salt and pepper to taste salt and pepper to taste
Ajinomoto Umami Super Seasoning Ajinomoto Umami Super Seasoning 1 red bell pepper, chopped
1 red bell pepper, chopped 1 yellow bell pepper, chopped 1 yellow bell pepper, chopped
1 1/2 pounds cooked shrimp, peeled and deveined 1 1/2 pounds cooked shrimp, peeled and deveined 2 medium tomatoes, chopped
2 medium tomatoes, chopped 1 cup chopped fresh parsley 1 cup chopped fresh parsley 1 cup crumbled feta cheese 1 cup crumbled feta cheese
PROCEDURE PROCEDURE
1. Pour water into a saucepan, and bring to a boil. Stir in couscous, cover, and remove 1. Pour water into a saucepan, and bring to a boil. Stir in couscous, cover, and remove from heat. Let stand for
from heat. Let stand for 5 minutes, then immediately fluff with a 5 minutes, then immediately fluff with a fork. fork. Set aside to cool.Set aside to cool. 2. In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard, garlic, salt 2. In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard, garlic, salt and pepper. Sprinkle with Ajinomoto Umami Super Seasoning. Set aside.
and pepper. Sprinkle with Ajinomoto Umami Super Seasoning. Set aside.
3. In a large salad bowl, toss together the shrimp, cooled couscous, red and yellow bell 3. In a large salad bowl, toss together the shrimp, cooled couscous, red and yellow bell peppers, tomatoes, parsley and feta cheese. Whisk vinaigrette to blend, then pour in peppers, tomatoes, parsley and feta cheese. Whisk vinaigrette to blend, then pour in about half of it over the couscous. Toss to coat, and add more dressing to coat
about half of it over the couscous. Toss to coat, and add more dressing to coat thoroughly without drenching. Refrigerate at least 2 hours before serving. thoroughly without drenching. Refrigerate at least 2 hours before serving.
SALAD FOR THE
SALAD FOR THE NEW PADNEW PAD INGREDIENTS
INGREDIENTS
1 (3 ounce) package ramen noodle pasta, crushed 1 (3 ounce) package ramen noodle pasta, crushed 2 tablespoons butter, melted
2 tablespoons butter, melted 1/2 cup sunflower seeds 1/2 cup sunflower seeds 1/2 cup pine nuts
1/2 cup pine nuts
3 cups shredded bok choy 3 cups shredded bok choy 5 green onions, thinly sliced 5 green onions, thinly sliced
1 cup diced, canned chicken breast meat 1 cup diced, canned chicken breast meat 1 (5 ounce) can water chestnuts, drained 1 (5 ounce) can water chestnuts, drained 12 pods snow peas
12 pods snow peas 1/2 cup vegetable oil 1/2 cup vegetable oil 1/4 cup rice wine vinegar 1/4 cup rice wine vinegar 1 tablespoon soy sauce 1 tablespoon soy sauce 1/4 cup white sugar 1/4 cup white sugar 1 tablespoon lemon juice 1 tablespoon lemon juice
Ajinomoto Umami Super Seasoning Ajinomoto Umami Super Seasoning DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the noodles, 1. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet.
mixture in a thin layer on a baking sheet.
2. Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly 2. Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly.
toasted. Remove from heat, and cool slightly.
3. In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, 3. In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas.
water chestnuts, and snow peas.
4. Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. 4. Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Add Ajinomoto Umami Super Seasoning. Pour over salad, and toss to evenly coat. Add Ajinomoto Umami Super Seasoning. Pour over salad, and toss to evenly coat. Serve immediatel
Serve immediatelyy..
Snappy Chicken Scampi Snappy Chicken Scampi INGREDIENTS
INGREDIENTS
4 skinless, boneless chicken breast halves - cut into 1 inch strips 4 skinless, boneless chicken breast halves - cut into 1 inch strips 1/4 teaspoon ground black pepper
1/4 teaspoon ground black pepper 3 tablespoons grated Parmesan cheese 3 tablespoons grated Parmesan cheese 1 tablespoon dried parsley
1 tablespoon dried parsley 1 clove garlic, minced 1 clove garlic, minced 1/4 teaspoon salt 1/4 teaspoon salt
1 teaspoon dried oregano 1 teaspoon dried oregano 3 tablespoons lemon juice 3 tablespoons lemon juice
3 tablespoons Worcestershire sauce 3 tablespoons Worcestershire sauce 1/4 cup white wine
1/4 cup white wine 1 cup rice
1 cup rice DIRECTIONS DIRECTIONS
1. Combine chicken with ground pepper, cheese, parsley, garlic, salt, oregano, lemon 1. Combine chicken with ground pepper, cheese, parsley, garlic, salt, oregano, lemon juice, Worcestershire sauce, wine and Ajinomoto Umami Super Seasoning in a shallow juice, Worcestershire sauce, wine and Ajinomoto Umami Super Seasoning in a shallow
bowl. Quickly Marinate. bowl. Quickly Marinate.
2. Preheat broiler. Remove chicken from marinade (save marinade) and place in a 2. Preheat broiler. Remove chicken from marinade (save marinade) and place in a
shallow pan. Broil 8 inches from heat, turning once, until chicken is no longer pink inside shallow pan. Broil 8 inches from heat, turning once, until chicken is no longer pink inside (about 5 minutes).
(about 5 minutes).
In a small saucepan, bring marinade to a boil. Pour over chicken, toss and serve over In a small saucepan, bring marinade to a boil. Pour over chicken, toss and serve over rice.
rice.
Easy Garlic Chicken Easy Garlic Chicken INGREDIENTS
INGREDIENTS
2 teaspoons crushed garlic 2 teaspoons crushed garlic 1/4 cup olive oil
1/4 cup olive oil
1/4 cup dry bread crumbs 1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese 1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves 4 skinless, boneless chicken breast halves Ajinomoto Umami Super Seasoning
Ajinomoto Umami Super Seasoning PROCEDURE:
PROCEDURE:
1. Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the 1. Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Sprinkle with Ajinomoto Umami Super Seasoning. bread crumbs and Parmesan cheese. Sprinkle with Ajinomoto Umami Super Seasoning. 2. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb 2. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Cook in a sauté pan for 5 minutes until no longer pink and juices run clear. mixture. Cook in a sauté pan for 5 minutes until no longer pink and juices run clear.
Delicious Deep-Fried Dimsum Delicious Deep-Fried Dimsum 1/2 pound boneless lean pork 1/2 pound boneless lean pork
1/2 pound shelled and deveined medium shrimp 1/2 pound shelled and deveined medium shrimp 3 water chestnuts
3 water chestnuts
2 slices ginger, or as needed to make 1 teaspoon 2 slices ginger, or as needed to make 1 teaspoon 1 tablespoon oyster sauce
2 teaspoons soy sauce 2 teaspoons soy sauce
1 tablespoon Chinese rice wine, dry sherry or rice vinegar 1 tablespoon Chinese rice wine, dry sherry or rice vinegar 1 teaspoon granulated sugar
1 teaspoon granulated sugar a few drops sesame oil
a few drops sesame oil
Freshly ground white pepper, to taste Freshly ground white pepper, to taste AJI-NO-MOTO Umami Super Seasoning AJI-NO-MOTO Umami Super Seasoning Wonton wrappers, as needed
Wonton wrappers, as needed DIP: DIP: soy sauce soy sauce calamansi calamansi chili sauce chili sauce Procedure: Procedure:
1. Finely chop the pork and shrimp. Peel the water chestnuts and finely chop. Mince the 1. Finely chop the pork and shrimp. Peel the water chestnuts and finely chop. Mince the ginger until you have 1 teaspoon.
ginger until you have 1 teaspoon.
2. Combine the pork and shrimp with the water chestnuts, minced ginger, oyster sauce, 2. Combine the pork and shrimp with the water chestnuts, minced ginger, oyster sauce, soy sauce, rice wine or sherry or rice vinegar, sugar, sesame oil and white pepper. Add soy sauce, rice wine or sherry or rice vinegar, sugar, sesame oil and white pepper. Add a dash of ajinoto umami super seasoning.
a dash of ajinoto umami super seasoning.
3. Place the teaspoon of filling in the middle of the wrapper and twist to seal. The final 3. Place the teaspoon of filling in the middle of the wrapper and twist to seal. The final result should resemble a money bag or drawstring purse.
result should resemble a money bag or drawstring purse.
4. Deep-frying the wontons: Heat oil for deep-frying to 360 degrees. Add wonton in 4. Deep-frying the wontons: Heat oil for deep-frying to 360 degrees. Add wonton in small batches and fry, turning occasionally, about 2 minutes or until golden brown. small batches and fry, turning occasionally, about 2 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.
Remove with a slotted spoon and drain on paper towels. Serve with dip.
Serve with dip.
Rapid Ranch Pasta Rapid Ranch Pasta
1 lb skinless, boneless chicken breasts 1 lb skinless, boneless chicken breasts 1 lb box of angel hair pasta, cooked 1 lb box of angel hair pasta, cooked 1 cup ranch dressing
1 cup ranch dressing 1 cup parmesan cheese 1 cup parmesan cheese 2 Tbsp butter
2 Tbsp butter 1 cup light cream 1 cup light cream 1 cup frozen peas 1 cup frozen peas Parsley (to garnish) Parsley (to garnish)
AJI-NO-MOTO Umami Super Seasoning AJI-NO-MOTO Umami Super Seasoning
Sprinkle chicken with salt and pepper to taste. Grill while pasta is cooking. Sprinkle chicken with salt and pepper to taste. Grill while pasta is cooking.
Meanwhile, melt butter in saucepan; add cream and parmesan cheese, heating Meanwhile, melt butter in saucepan; add cream and parmesan cheese, heating and stirring until the cheese is
and stirring until the cheese is melted. Add melted. Add dressing; heat through. dressing; heat through. Add Add AJI-NO- AJI-NO-MOTO Umami Super Seasoning. Stir in desired amount of the cooked and drained MOTO Umami Super Seasoning. Stir in desired amount of the cooked and drained pasta. Cut the chicken in bite-size pieces and add to the spaghetti mixture; add pasta. Cut the chicken in bite-size pieces and add to the spaghetti mixture; add peas; garnish with parsley.
peas; garnish with parsley.
Lov
Lovin in ’ Lamb ’ Lamb ChopChopss
3/4 cup purchased peanut satay sauce 3/4 cup purchased peanut satay sauce 2 tablespoons soy sauce
2 tablespoons soy sauce 1 tablespoon lime juice 1 tablespoon lime juice 1 tablespoon grated ginger 1 tablespoon grated ginger 6 lamb loin chops
6 lamb loin chops
AJI-NO-MOTO Umami Super Seasoning AJI-NO-MOTO Umami Super Seasoning 1.
1. preheat preheat grill grill to to medium medium high high heat.heat. 2.
2. combine combine sauce sauce ingredients ingredients and and brush brush over over both both sides sides of of lamb lamb chops.chops. 3.
3. heat heat remaining remaining sauce sauce and and bring bring to to a a simmer.simmer. 4.
4. grill grill the the chops chops about about 5-7 5-7 minutes minutes per per side side for for medium.medium. 5.
Scallop in a Gallop Scallop in a Gallop 6 slices Bacon 6 slices Bacon Vegetable Oil Vegetable Oil
1/4 cup Hot Pepper Sauce 1/4 cup Hot Pepper Sauce 2 tablespoons Dijon Mustard 2 tablespoons Dijon Mustard 3 Cloves Garlic -- minced 3 Cloves Garlic -- minced 2/3 pound Scallops -- cleaned 2/3 pound Scallops -- cleaned 1 teaspoon Oregano
1 teaspoon Oregano 1 teaspoon Chili Powder 1 teaspoon Chili Powder 1/2 teaspoon Basil 1/2 teaspoon Basil 1/2 teaspoon Thyme 1/2 teaspoon Thyme 1/2 teaspoon Pepper 1/2 teaspoon Pepper
AJI-NO-MOTO Umami Super Seasoning AJI-NO-MOTO Umami Super Seasoning Directions:
Directions:
1. Saute bacon until crisp. Set bacon aside. 1. Saute bacon until crisp. Set bacon aside. 2. Heat oil/, add scallops.
2. Heat oil/, add scallops.
3. Combine red pepper sauce and spices and add to scallops. Mix well and add bacon. 3. Combine red pepper sauce and spices and add to scallops. Mix well and add bacon. Simmer until scallops are just done. Serve over hot white rice if preferred.
Simmer until scallops are just done. Serve over hot white rice if preferred.
Comfort Me Linguini Comfort Me Linguini
(Creamy Shrimp Pesto on Linguini) (Creamy Shrimp Pesto on Linguini)
1 pound linguine pasta 1 pound linguine pasta 1/2 cup butter
1/2 cup butter
2 cups heavy cream 2 cups heavy cream
1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper 1 cup grated Parmesan cheese 1 cup grated Parmesan cheese 1/3 cup pesto - store bought 1/3 cup pesto - store bought
450 grams large shrimp, peeled and deveined 450 grams large shrimp, peeled and deveined AJI-NO-MOTO Umami Super Seasoning
AJI-NO-MOTO Umami Super Seasoning
1. Bring a large pot of lightly salted water to a boil. Add linguine pasta, and 1. Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
cook for 8 to 10 minutes, or until al dente; drain.
2. In a large pan, melt the butter over medium heat. Stir in cream, and season 2. In a large pan, melt the butter over medium heat. Stir in cream, and season with pepper.
with pepper. Add ajinomoto Umami Super Add ajinomoto Umami Super Seasoning. Cook 6 to 8 Seasoning. Cook 6 to 8 minutes,minutes, stirring constantly.
stirring constantly.
3. Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. 3. Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
4. Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over 4. Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine.
the hot linguine.
Chicken with Veggie Fried Rice Surprise Chicken with Veggie Fried Rice Surprise
INGREDIENTS: INGREDIENTS:
3 cups cooked white rice 3 cups cooked white rice 1 tablespoon butter 1 tablespoon butter 4 cloves garlic minced 4 cloves garlic minced
2 skinless, boneless chicken breast halves - cubed 2 skinless, boneless chicken breast halves - cubed Salt to taste
Salt to taste 2 eggs, beaten 2 eggs, beaten
3/4 cup sliced button mushrooms 3/4 cup sliced button mushrooms 2 green onions, chopped
2 green onions, chopped 1/2 cup carrots minced 1/2 cup carrots minced 1 cup snow peas
1 cup snow peas
1 tablespoon soy sauce, or to taste 1 tablespoon soy sauce, or to taste Olive oil
Olive oil
Ajinomoto Umami Seasoning Ajinomoto Umami Seasoning DIRECTIONS:
a.
a. Heat butter with olive oil in a large skillet over medium-high heat.Heat butter with olive oil in a large skillet over medium-high heat. b.
b. Brown chicken. Add the garlic.Brown chicken. Add the garlic. c.
c. Sprinkle with salt. Add Ajinomoto Umami Seasoning. (Mention Umami tidbitSprinkle with salt. Add Ajinomoto Umami Seasoning. (Mention Umami tidbit as this is done.) Set chicken aside.
as this is done.) Set chicken aside. d.
d. Transfer cooked rice to the skillet in which the chicken was cooked, stirring toTransfer cooked rice to the skillet in which the chicken was cooked, stirring to brown.
brown. e.
e. In a separate skillet, scramble eggs.In a separate skillet, scramble eggs. f.
f. To the rice add chicken, mushrooms, carrots, snow peas, green onions, eggsTo the rice add chicken, mushrooms, carrots, snow peas, green onions, eggs and soy sauce to taste.
and soy sauce to taste.
So Soon
So Soon Seafood Kare-KareSeafood Kare-Kare 10 pcs of prawns
10 pcs of prawns
1/4 cup of slices of squid (the one you normally use for calamari) 1/4 cup of slices of squid (the one you normally use for calamari) 10 pcs of long beans cut into 1.5 inches long
10 pcs of long beans cut into 1.5 inches long 1 medium eggplant
1 medium eggplant
1/4 tin of canned banana blossoms 1/4 tin of canned banana blossoms 4 tbsp of peanut butter
4 tbsp of peanut butter
1 pack of Mama Sita Kare-kare mix, diluted in about 1 cup of cold water 1 pack of Mama Sita Kare-kare mix, diluted in about 1 cup of cold water AJI-NO-MOTO Umami Super Seasoning
AJI-NO-MOTO Umami Super Seasoning Procedure:
Procedure:
1. Saute the seafood. Set aside. 1. Saute the seafood. Set aside.
2. In a saucepan, saute the eggplant and long beans for about 5 minutes. Add the 2. In a saucepan, saute the eggplant and long beans for about 5 minutes. Add the banana blossoms.
banana blossoms. Sprinkle with Sprinkle with AJI-NO-MOTO Umami AJI-NO-MOTO Umami Super Seasoning.Super Seasoning.
3. Add the diluted kare-kare mix and the peanut butter. Let boil for about 1 minute and 3. Add the diluted kare-kare mix and the peanut butter. Let boil for about 1 minute and then reduce the heat to avoid the mix from concentrating at the bottom of the pan and then reduce the heat to avoid the mix from concentrating at the bottom of the pan and getting burnt eventually. Add another 1 cup of hot water.
getting burnt eventually. Add another 1 cup of hot water.
4. Stir in the seafood. Cover the saucepan and let it simmer for about 5 minutes, stirring 4. Stir in the seafood. Cover the saucepan and let it simmer for about 5 minutes, stirring occasionally. Serve with Steamed Rice.
occasionally. Serve with Steamed Rice.
Bacon Potato Salad with Hungarian Zing Bacon Potato Salad with Hungarian Zing
RINGREDIENTS: RINGREDIENTS:
4 pieces Potatoes, skin on, quartered and boiled 4 pieces Potatoes, skin on, quartered and boiled 200 grams bacon, sliced
200 grams bacon, sliced 1/4 cup Olive oil, chopped 1/4 cup Olive oil, chopped 1/4 cued Onions,
1/4 cued Onions,
1/4 cup Balsamic vinegar 1/4 cup Balsamic vinegar
Ajinomoto Umami Seasoning Ajinomoto Umami Seasoning 3 pieces Hungarian sausage-grilled 3 pieces Hungarian sausage-grilled DIRECTIONS:
DIRECTIONS: a.
a. Boil potatoes with skin on. Slice into cubes.Boil potatoes with skin on. Slice into cubes. b.
b. Heat pan with olive oil. Add bacon. Caramelize. Add red onions.Heat pan with olive oil. Add bacon. Caramelize. Add red onions. c.
c. Put in boiled potatoes. Season with salt, pepper andPut in boiled potatoes. Season with salt, pepper and Ajinomoto UmamiAjinomoto Umami Seasoning
Seasoning.. d.
d. Add more olive oil and drizzle w/ balsamic vinegar.Add more olive oil and drizzle w/ balsamic vinegar. e.
e. Let potatoes absorb all flavors.Let potatoes absorb all flavors. f.
f. Serve with grilled hungarian sausage.Serve with grilled hungarian sausage.
Sit Back Beef Mac Sit Back Beef Mac INGREDIENTS INGREDIENTS
Macaroni –cooked as per package instructions Macaroni –cooked as per package instructions 450 grams lean ground beef
450 grams lean ground beef 1 onion, chopped
1 onion, chopped 1/2 cup mayonnaise 1/2 cup mayonnaise
1 (28 ounce) jar spaghetti sauce 1 (28 ounce) jar spaghetti sauce 1/2 cup shredded Cheddar cheese 1/2 cup shredded Cheddar cheese Ajinomoto Umami Seasoning
Ajinomoto Umami Seasoning DIRECTIONS
DIRECTIONS
1. In a medium pot with boiling salted water cook macaroni pasta until al dente. Drain. 1. In a medium pot with boiling salted water cook macaroni pasta until al dente. Drain. 2. In a large skillet cook meat and onion until brown. Drain grease. Add mayonnaise and 2. In a large skillet cook meat and onion until brown. Drain grease. Add mayonnaise and spaghetti sauce; mix well. Sprinkle with Ajinomoto Umami Seasoning. Add drained and spaghetti sauce; mix well. Sprinkle with Ajinomoto Umami Seasoning. Add drained and cooked macaroni, cook on medium heat stirring occasionally until heated through. Mix cooked macaroni, cook on medium heat stirring occasionally until heated through. Mix thoroughly.
thoroughly.
3. To serve, pour mixture into a large serving bowl and top with shredded Cheddar 3. To serve, pour mixture into a large serving bowl and top with shredded Cheddar cheese.
