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 

 Procedures:

•  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


Procedures:

• 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.

Roasted Duck in Red Curry

Ingredients:

 

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

 

Procedures:

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

Ingredients:

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

Procedures:

•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.
•SERVE HOT. 

Makes 5 servings

Meatballs with veggies over Rice

Meatballs with Veggies over Rice

Ingredients:

Meatballs:
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  

 

Sauce:
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

 

Procedures:

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.

 

Baked Ham

Ingredients:


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


Procedure:

• 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.

Deep Fried Fish with Seaweeds in Coconut Sauce

Ingredients:


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


Procedure:

• 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.

Vegetable Soup

Ingredients:


1/2 cup boiled fresh yellow corn kernel
1/2 cup grated carrot
1/2 cup grated potato
1/2 cup canned green peas
1 Tbsp. diced celery stalk
4 cups water
1 1/2 tsps. iodized salt
1/8 tsp. pepper
1 Tbsp. cornstarch dissolved in 1 Tbsp. water
1 sachet PAL SWEET?


Procedure:

• In a stock pot, combine corn, carrot, potatoes, green peas, celery, water, salt and pepper. Bring to boil. reduce heat, ad cornstarch solution and simmer for 5 minutes. Remove from fire, add PAL SWEET and mix well.
• Makes 4 servings.

Green Salad Tuna

Ingredients:


3 cups camote tops, stems removed, washed and blanched
1 cup tuna chunks in water, drained and flaked
1/2 cup sliced tomato
1/4 cup chopped onion
1 tablepoon minced ginger


Dressing:
1/4 cup cane vinegar
1 teaspooniodized salt
1/8 teaspoon pepper
1 sachet PAL SWEET™ Calorie Free Sweetener


Procedure:

• Combine onion, ginger and tuna flakes.
• Toss in camote tops and tomatoes.
• Combine vinegar, iodized salt, pepper, PAL SWEET™ Calorie Free Sweetenerand mix well.
• Pour over camote tops mixture and toss to mix ingredients thoroughly.
• Makes 6 servings.

Ginataang Tilapia

Ingredients:


1 tbsp cooking oil
2 tsp minced ginger
3 cloves minced garlic
½ cup sliced onions
7 g AJINOMOTO GINISA Flavor Seasoning Mix
2 cups coconut milk
4 pcs tilapia fillet
flour for dredging
1 red bell pepper, sliced thinly
plain rice for serving


Procedure:

• Heat cooking oil in pan and sauté ginger, garlic and onions. Add AJINOMOTO GINISA Flavor Seasoning Mix.
• Pour in coconut milk. Simmer for 1 minute.
• Dredge fish on flour. Brown fish on separate pan. Season with salt and pepper.
• Add fish and red bell pepper. Cook for about 2 minutes or until fish flakes easily.
• Serve.

Festive Morcons

Ingredients:

Filipino meat roll stuffed with chorizo de bilbao, eggs, bell pepper, pickle relish and cheese.

1 kilo beef (kabilugan), thinly sliced

3 pieces calamansi

1 kilo finely chopped tomatoes

2 pieces big onions, finely chopped

¼ kilo ground pork

1/4 cup pickle relish

1 piece red bell pepper, finely chopped

2 pieces chorizo de bilbao, finely chopped

200 grams chinese ham, finely chopped

1 piece onion, finely chopped

salt, paprika and pepper to taste

¼ teaspoon AJI-NO-MOTO Umami Seasoning

2 pieces eggs, slightly beaten

3 pieces hard boiled eggs

oil for frying

6 cups water

1 piece laurel

1 piece oregano

1 cup butter

1/2 cup grated keso de bola

olives for garnishing

Procedure:

•MARINATE. Marinate beef in calamansi juice, salt,AJI-NO-MOTO Umami Seasoning , tomatoes and onions for one hour.

•MIX and SEASON. Mix ground pork, pickle relish, bell pepper, chorizo, ham, onions, meat seasoning, salt white pepper,AJI-NO-MOTO Umami Seasoning , paprika, beaten eggs and cornstarch.

•ROLL. Lay marinated beef on top of table. Place pork mixture 3/4 length of meat. Arrange sliced hard boiled eggs from one end of the meat to the other end. Roll meat as in jelly roll fashion. Sew the end and all opening of rolled beef. Tie with a string all over meat to avoid rupture of meat when frying.

•FRY. In a heavy skillet, heat oil and deep fry the stuffed beef until golden brown.

•BOIL. In another pan, boil 6 cups water and all the marinated juice and spices. Put fried stuffed beef and simmer until meat is tender. Add milk butter and cheese to this sauce, continue boiling until sauce thickens.

•SERVE. Slice morcon when cold. Serve with olives.

Makes 12 servings

Fried Shrimp Cakes

Ingredients:

450 g shrimps, peeled and de-veined, minced

1 tablespoon minced garlic

1 tablespoon spring onions, chopped

1/2 cup all purpose flour

4 tablespoon Sherry or Rice Wine

5 tablespoon water

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

Cooking oil for deep frying

Procedure:

• Blend shrimp, garlic, spring onions, flour, sherry or rice wine and water to a thick batter. Add AJINOMOTO GINISA All Purpose Seasoning Mix (Shrimp Flavor).
• Set aside and chill for 30 minutes
• Drop 1 tablespoon of the batter into hot oil till golden brown.
• Serve hot with catsup
• Makes 10 servings

Salad Medley

Ingredients:

A combination of fresh and healthy ingredients made sweeter with PAL SWEET Calorie Free Sweetener.

¾ cup fresh pineapple tidbits

¾ cup boiled and cubed camote

¾ cup boiled and cubed carrot

¾ cup boiled and cubed ubi

2 cups skimmed milk

1 tablespoon cornstarch dissolved in

1 tablespoon water

2 sachets PAL SWEET Calorie Free Sweetener

Procedure:

•SWEETEN. Sprinkle 1 sachet of PAL SWEET Calorie Free Sweetener to pineapple and mix.

•COMBINE. Combine pineapple, camote, carrot and ubi in a bowl.

•SCALD. Scald milk with cornstarch solution for 20 minutes stirring continuously. Remove from fire when milk thickens.

•SWEETEN. Add PAL SWEET Calorie Free Sweetener and mix well. Cool.

•TOSS. Pour over pineapple mixture and toss well.

•SERVE CHILLED.

Makes 6 servings

Roast Pork Loin

Ingredients:


2 kilos porkloin, deboned and rolled
2 packs 7 grams AJINOMOTO GINISA FLAVOR MIX
1/2 cup sherry
1/2 cup soy sauce
1/4 cup cooking oil
1/4 cup butter
1/4 cup all purpose flour
2 cups water
2 small bay leaves
Gravy:
butter
all purpose flour
drippings


Procedure:

• Rub porkloin with AJINOMOTO GINISA FLAVOR MIX. Mix together sherry and soy sauce. Pour this mixture over the porkloin and marinate for 2 hours, turning occasionally.
• In a kawali, heat butter and oil over medium heat. Pat the meat with flour all over. Brown flavoured meat on all sides.
• Add water, bay leaves, marinade and bring to a boil. Transfer meat and broth to a roasting pan over and cover with foil.
• Bake in a pre-heated oven at350 deg. F for 1 1/2 hours or until meat is nearlytender. Baste meat with the marinade while roasting.
• To prepare gravy, melt butter over medium heat and add flour. Blend and gradually pour drippings stirring until thickened.
• Makes 16 servings.

Seafood Sandwich

Ingredients:


4 pcs wheat bread
2 pcs salmon fillet
2 pcs lapu lapu fillet, sliced thinly
6 pcs king prawns, shelled, deveined and halved in middle
100 gms crabmeat
1 cup flour
2 eggs
1 cup breadcrumbs
Lettuce
1 bulb garlic
2 cups mayonnaise
1 cup black or green olives
2 pcs potatoes, sliced
3 cups olive oil
1 pack 6 g Aji-Shio Garlic Plus


Procedure:

• Igisa ang crabmeat, sibuyas at Aji-Shio Garlic Plus. Ihalo ang ginisang crabmeat sa mayonnaise. Itabi.
• I-coat ang hipon sa harina, itlog at breadcrumbs. Prituhin. Itabi.
• I-assemble ang mga gulay at lamang-dagat sa tinapay.
• Budburan ng Aji-Shio Garlic Plus ang patatas. Prituhin. Ihanda kasama ng sandwich.

Garlic Mushroom

Ingredients:

1/4 cup butter

2 tablespoons minced garlic

1 1/2 cups halved button mushroom

1/4 cup minced red bell pepper

2 tablespoons chopped parsley

2 teaspoons soy sauce

1 pack 7 grams AJINOMOTO GINISA Al Purpose Seasoning Mix

Procedure:

• Melt butter in pan. Saute garlic until light brown.
• Add mushroom, red bell pepper, parsley and soy sauce.
• Sprinkle AJINOMOTO GINISA Al Purpose Seasoning Mix. Stir fry for another minute in medium heat.

Makes 2-3 servings.

Mini Puto Pao

Ingredients:
A combination of siopao (meat-filled dumpling) and puto (steamed rice cake).
PUTO BATTER:
3 cups all purpose flour
1 cup cake flour
1 cup powdered milk
2 cups sugar
4 tablespoons baking powder
2 1/2 cups water
3 eggs


TOPPINGS:
1/4 kilo ground pork or beef
2 tablespoons minced celery
1 tablespoon soy sauce
1/2 cup green peas
1/2 cup minced potatoes
1/2 cup minced carrot
1 pack 7 grams AJI-GINISA FLAVOR SEASONING MIX


Procedure:
•MIX. Mix all ingredients for puto batter and set aside for 1 hour.
•FRY. In hot oil, fry potatoes until cooked and set aside.
•STIR-FRY. Add meat and cook until brown. Add vegetables and cook for few minutes.
•SEASON. Add soy sauce and sprinkle AJI-GINISA FLAVOR SEASONING MIX Stir and cook for another minute. Let cool.
•TOP. Pour puto mixture in an oiled small muffin cups about half full. Add a tablespoon of topping.
•STEAM. Steam for 10 15 minutes.
Makes 8-10 servings

Amazing Pork Menudo

Ingredients:


Filipino-style sautéed pork, liver, potatoes, carrots, raisins and bell peppers simmered in tomato-based sauce.


2 tablespoons cooking oil
400 grams cubed pork kasim
1/4 kilo cubed pork liver
1 cup tomato sauce
1 cup water
1 piece laurel leaf
1 tablespoon soy sauce
1/2 cup diced potatoes
1/2 cup diced carrots
1/2 cup diced red bell pepper
1/4 cup raisins
1 pack 7 grams AJI-GINISA FLAVOR SEASONING MIX


Procedure:


SAUTE. Heat oil in a pan, sauté pork meat and liver for 3 minutes over medium heat.
SIMMER. Add tomato sauce, water, laurel leaf and soy sauce. Cover and simmer for 1 minute over medium heat. Add potatoes, carrots, red bell pepper and raisins. Simmer for 2 minutes.
SEASON. Sprinkle AJI-GINISA FLAVOR SEASONING MIX. Blend well.
SERVE HOT.

Laing With Shrimps

Ingredients:

3 cups shredded gabi leaves (taro), dried under the sun

1 cup of coconut milk

½ pc onion, sliced

3 cloves of garlic

1 tsp ginger, sliced thinly

7 g AJINOMOTO GINISA Flavor Seasoning Mix (Shrimp Flavor)

½ kg shrimps

2 tbsp bagoong (shrimp paste)

Procedure:

• In a saucepan, cook the garlic, ginger and onion. Season with AJINOMOTO GINISA Flavor Seasoning Mix (Shrimp Flavor). Add bagoong, gabi leaves, and coconut milk together. Add chili if desired. 
•  Allow to boil if the coconut milk is almost drying out, and looks oily.Add in the shrimps. Lower the heat, and when the coconut milk is creamy on top of the vegetables, remove from fire and serve
•  Add in the shrimps. Lower the heat, and when the coconut milk is creamy on top of the vegetables, remove from fire and serve.

Adobo Rice

Ingredients:

2 tablespoon vegetable oil

2 pieces chicken breast, boneless and skinless

1 large piece quartered onion

2 tablespoon minced garlic

1/3 cup white vinegar

2/3 cup soy sauce

1 tbsp garlic powder

1 tbsp black pepper

1 laurel leaf

5 cups cooked rice

A dash of AJI-NO-MOTO Umami Seasoning  

 

Procedure: 

• Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes. 
• Pour in vinegar and soy sauce. Season with AJI-NO-MOTO Umami Seasoning garlic powder, black pepper, and laurel leaf. Add the browned chicken, increase the heat to high and bring to a boil. Reduce heat to medium-low, cover and simmer until the chicken is tender and cooked through. Flake chicken.
• Mix in with the cooked rice.