Saturday, 1 June 2013

Honey Mustard Grilled Chicken

1/3 cup Dijon mustard 
1/4 cup honey 
2 tablespoons mayonnaise 
1 teaspoon steak sauce 
4 skinless, boneless chicken breast halves 


  •  Preheat the grill for medium heat. 
  •  In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat. 
  •  Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

Grilled Marinated Shrimp

1 cup olive oil
1/4 cup chopped fresh parsley
1 lemon, juiced
2 tablespoons hot pepper sauce
3 cloves garlic, minced
2 teaspoons dried oregano
1 tablespoon tomato paste
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds large shrimp, peeled and deveined with tails attached skewers


  • In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours. 
  •  Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. 
  •  Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

Saturday, 1 September 2012

Roasted Duck in Red Curry


1/2 liter chicken stock or 1 chicken stock cube in 1/2 liter boiling water
1/2 liter thin coconut milk
4 tablespoons red curry paste
3 teaspoons sugar
1/2 cup seedless grapes or pineapple chunks
15 cherry tomatoes
1 piece sliced red chili
1 piece eggplant6 kaffir lime leaves, thinly sliced
10 basil leaves, sliced
2 pieces 300g Chinese roast duck breast
AJI-NO-MOTO® Umami Seasoning
Steamed rice
  1. To make the curry sauce, heat the chicken stock and half of the coconut milk in a wok or pot over medium heat for 2 or 3 minutes. Do not allow to boil.
  2. Stir in the red curry paste. Then add the remaining coconut milk and season with the fish sauce and sugar. Mix well and cook for a minute to allow the sugar to dissolve. Season with AJI-NO-MOTO® Umami Seasoning.
  3. Add the eggplant and cook until tender. Add the grapes or pineapple chunks, tomatoes, chilli, kaffir lime leaves and basil leaves. Simmer for about 3 minutes until the sauce is thickened.
  4. Slice the roast duck breast and add to the curry. Simmer for a further minute. Remove from heat and serve with steamed rice. 

Braised Beef in Soy Sauce


3 cloves garlic, minced
1/2 piece onion, minced
1 1/2 liters water
1/2 kilo beef, sukiyaki cut
190 ml soysauce
3 tablespoons sugar
2 pieces hard boiled eggs, shelled and cut in half
Few drops of sesame oil
1/4 teaspoon AJI-NO-MOTO Umami Seasoning
Salt and pepper to taste
2 teaspoons peppercorns

•BOIL. Place onion, garlic and peppercorns in a saucepot. Add beef and boil till juices run clear. Set aside beef and reserve stock. Take out garlic and onions.
•SEASON. Return beef and add soy sauce and sugar. Season with AJI-NO-MOTO Umami Seasoning.
•ARRANGE. Arrange on plate with hard boiled eggs and sprinkle a few drops of sesame oil.
Makes 5 servings

Meatballs with veggies over Rice

Meatballs with Veggies over Rice


1/4 kilo ground beef
1 tablespoon cornstarch
1 tablespoon soy sauce
1/2 tablespoon rice wine
1/2 tablespoon sugar
2 tablespoons chopped spring onions
1/2 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/8 teaspoon AJI-NO-MOTO® Umami Super Seasoning 
Cooking oil for deep frying  
1/2 tablespoon crushed garlic
1/2 piece siling labuyo, chopped
1/4 cup chicharo
1/2 cup carrot slices
1/2 cup sliced button mushroom
1 cup water
1 1/2 tablespoons soy sauce
1 teaspoon sugar
1 1/2 tablespoons cornstarch
1/2 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/8 teaspoon AJI-NO-MOTO® Umami Super Seasoning
2 cups cooked rice
  1. Combine ground beef, cornstarch, soy sauce, rice wine, sugar and spring onions. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix and AJI-NO-MOTO® Umami Super Seasoning. Blend well and form 2tablespoons of meat mixture into balls.
  2. Heat oil in pan and deep fry meat balls until it browns. Drain in kitchen paper towels and set aside
  3. Leave 1 tablespoon of cooking oil in pan. Stir-fry garlic, siling labuyo, chicharo, carrots and button mushrooms. Add in fried meatballs, water, soy sauce, sugar and cornstarch.
  4. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix and AJI-NO-MOTO® Umami Super Seasoning. Stir.
  5. Top over hot cooked rice.
Makes 4servings.

Friday, 3 February 2012

Baked Ham


1 pc large boneless pork legWhole cloves
3 cups pineapple juice
2 cups brown sugar
1 cup chicken stock
AJI-NO-MOTO Super Seasoning
Cardboard Box for packaging

  • Ilagay ang pata sa loob ng kaserola at idagdag ang cloves, pineapple juice, brown sugar at chicken stock. I-season gamit ang asin, paminta.
  • Pakuluin ng 1 oras o hanggang lumambot ang pata. I-strain mula sa liquid at ilagay sa rack para matuyo.
  • Initin ang oven ng 300 degrees Fahrenheit.
  • Maglagay ng wire rack sa ibabaw ng baking pan. Ipatong ang pata dito. I-bake ng 12 minuto para sa bawat kilo ng karne.
  • Hayaang huminga ang karne ng 10 minuto bago ito i-carve.

Wednesday, 18 January 2012

Deep Fried Fish with Seaweeds in Coconut Sauce


For lapu-lapu:
1 whole Lapu-Lapu
1 onion
1 bulb garlic
1 jar of spicy bagoong
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
2 cans coconut milk
Handful of spring onions

For seaweeds:
Handful of fresh seaweeds
1 pack white vinegar
1 tbsp sugar
Salt and pepper


  • For lapu-lapu:
  • Linisin and Lapu-Lapu.
  • Prituhin ang isda. Itabi.
  • Igisa ang ibang sangkap kasama ang gata. Ilagay ito sa ibabaw ng isda.
  • Samahan ng kanin at ensaladang gawa sa seaweeds kapag ihahanda na ito.
  • For seaweeds:
  • Haluin ang suka, asin, asukal at paminta.
  • Ihalo ang seaweeds sa mixture.

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