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.