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Rellenong Bangus Ingredients

2 medium sized bangus , well-cleaned, deboned w/o damaging the skin ( approx. 800 grams each ) 4 tablespoons cooking oil 1/2 cup chopped garlic 2/3 cup chopped onions 2/3 cup chopped tomatoes 2 cups ground pork 1/2 kilo flaked boiled fish 2 tablespoons butter or margarine 1/2 cup green peas 1/2 cup raisins 1/2 cup fried diced potatoes 4 tablespoons sugar 4 pieces beaten eggs 1 cup cornstarch 4 tablespoons soy sauce 1 pack 6 grams AJI-SHIO Pepper Plus 1/4 teaspoon "AJI-NO-MOTO" Super Seasoning 1/2 cup all purpose flour 2 cups cooking oil for deep frying Dip: 1/2 cup calamnsi juice mix with 1/2 cup soy sauce

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Procedure
1. In hot oil, saute garlic and onions until fragrant.

2. Add tomatoes and saute for another 3 minutes. Add ground pork and cook until brown. Add flaked fish and mix well then turn off the fire. Add butter, peas, raisins, potatoes, sugar, beaten eggs and cornstarch. Mix very well until tacky. 3. Pour soy sauce. Sprinkle AJI-SHIOTM Pepper Plus and "AJI-NO-MOTO" Super Seasoning. 4. Stuff fish skin with the mixture. Sew the opening to seal. 5. Dredge stuffed bangus in flour. 6. In a large frying pan, heat oil and deep fry stuffed bangus until skin turns brown. 7. Serve with calamansi-soy sauce mixture as dip. Makes 8 servings.

Siomai Ingredients
250 g ground pork tenderloin 2 Tbsps. finely chopped spring onion 2 Tbsps. finely chopped celery 1/4 cup grated carrot 1/4 cup grated potato 1 tsp. grated ginger 1/2 tsp. pepper 1 Tbsp. cornstarchsiomai wrapper Sauce: 1 1/2 Tbsps soy sauce 1 1/2 Tbsps cane vinegar 1 tsp minced garlic 1 sachet PAL SWEET

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Procedure
1. Mix siomai ingredients well. 2. Form 1 Tbsp. of mixture into a ball. Wrap in siomai wrapper. 3. Steam for 20 minutes. Combine soy sauce, cane vinegar, garlic and PAL SWEET. Mix well. Serve with sauce. Makes 6 servings. Tips and Tricks: 1. When mincing garlic, sprinkle a little salt so the pieces will not stick to your knife or cutting board. 2. Microwave garlic cloves for 15 seconds and the skins slip right off. 3. We strongly recommend adding vegetables to give the siomai some crunch and give a better healthy option. Chopped frozen peas, turnips or mushrooms can be used as an extender.

Aji Crispy Pata Ingredients


3/4-1 kilo boiled pork pata 1/4 cup soy sauce 1 pack 7grams AJINOMOTO GINISA All Purpose Seasoning Mix 1/2 teaspoon AJI-NO-MOTO Umami Seasoning

3 cups cooking oil 2 tablespoons toasted garlic Dipping sauce: 1/2 cup soy sauce 3 tablespoons vinegar 2 teaspoons chopped onions 1 piece chopped siling-labuyo 1 pack AJI-SHIO Seasoning Mix with Garlic
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Procedure
1. Combinesoy sauce, AJI-NO-MOTO Umami Seasoning and AJINOMOTO GINISA All Purpose Seasoning Mix. Brush mixture on boiled pork pata. Let it stand for an hour. 2. Heat oil in a large pan. Deep fry boiled pork pata until crisp and golden brown. 3. Transfer in a serving plate and sprinkle with toasted garlic. 4. Serve with dipping sauce. Dipping sauce: 1. Combine soy sauce, vinegar, onions siling labuyo and AJI-SHIO Seasoning Mix with Garlic. Makes 3-4 servings.

Pata Hamonado with Stir Fried Pineapple Salsa


Ingredients
For pata: 1 kilo pata front, machine-cut 1.5 inch thick 1 head garlic crushed 1 head onion sliced 1 cup beer 2 cups cola (coke) 1 cup pineapple juice 1 cup soy sauce cup brown sugar 4 cups sugar

4 pcs star anise 10 pcs banana blossoms 1 tsp ground black peppersalt to taste For pineapple salsa: 2 cups pineapple tidbits 1 head onion diced Oil cup of pata liquid

Procedure
1. Mix all the ingredients, except the pata, in a bowl. Adjust seasonings. 2. In a stock pot combine pata and mixture. Bring to a boil and skim/remove floating muck. Simmer, cover and cook for 1 hour or until meat is tender. Do not overcook. 3. For salsa, stir-fry pineapple, onion and oil for 2 mins. Add liquid and cook for another minute. 4. Top pata with salsa.

Chicken Sotanghon Special


Ingredients
1/2 kilo sotanghon 1/4 kilo sliced chicken liver 1/2 kilo flaked boiled chicken 1/3 cup cooking oil 1/4 cup chopped garlic 1 cup chopped onions 1/2 cup chopped celery 6 cups chicken stock 1/2 cup soy sauce 2 packs 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix 1 pack 6 grams AJI-SHIO Seasoning Mix with Pepper 1 teaspoon AJI-NO-MOTO Umami Super Seasoning 1/2 cup chopped soaked mushrooms

1/4 kilo sliced cabbage Garnishing: 1/4 cup chopped spring onions, divided 3 hard boiled eggs, sliced 1/4 cup toasted chopped garlic

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Procedure
1. Soak sotanghon in water for 30 minutes. Then cut with a pair of scissors into desired length about 10 cm. 2. In hot oil, sauté garlic and onions until fragrant. 3. Add celery and chicken stock and heat to boil. Lower the fire, add sotanghon noodles, soy sauce. 4. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix, AJI-SHIO Seasoning Mix with Pepper and AJI-NO-MOTO Umami Super Seasoning. Add mushrooms, cabbage and spring onions. Simmer for another minute before turning off the fire. 5. To serve, arrange in a platter and top with spring onions, sliced boiled eggs and toasted garlic. Makes 20 servings.

Menudo Lasagna
Ingredients
Lasagna Pasta Carrots

Liver Spread Tomato Sauce Tomato Paste 1 pack 7 grams AJINOMOTO GINISA FLAVOR MIX Ground Pork Green Peas Quickmelt Cheese
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Procedure
1. Saute garlic and onions until golden brown, add carrots. 2. Add ground pork and saute until brown. 3. Mix tomato sauce and tomato paste then simmer for about 3 min. 4. Add green peas and liver spread. Sprinkle with Aji-Ginisa. 5. Cook pasta according to pack instructions. 6. White Sauce ? mix cheese, eggs and milk in a bowl. 7. Assembly ? on a baking tray, line lasagna, top with menudo and pour in white sauce. Repeat until you get desired height. 8. Finish with white sauce, cheese then bake for 5 minutes until top is golden brown.

Pancit (Lo Mien)


Ingredients
1/4 cup cooking oi l2 cloves garlic, minced 1/2 cup chicken meat 1/2 cup pork meat 1/2 cup shrimp, shelled and deveined 2 medium carrots, cut into strips 1 medium onion, minced 2 1/2 cup chicken broth 1/2 cabbage, shredded 1/2 cup pea pods 1/2 cup soy sauce

2 tbsp oyster sauce AJI-GINISA Ground black pepper 1 pack pancit canton or bihon (soaked) Crispy fried liempo for topping Kinchay or wansoy for garnish Calamansi
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Procedure
1. Saute the first seven ingredients following the sequence it was written under the ingredients list. Add broth and simmer. 2. Season with AJI-GINISA, soy sauce, oyster sauce and ground pepper. 3. Add cabbage and pea pods. When the vegetables are half cooked, reduce the heat to low and add the pre-soaked pancit. Keep stirring until the broth is absorbed. 4. Garnish with crispy liempo, kalamansi and kinchay before serving.

Lomi Guisado
Ingredients
2 tablespoons vegetable oil cup chopped onions 1 cup boiled and flaked chicken breast 1/2 kilo fresh lomi noodles 1 cup chicken broth 2 tablespoons soy sauce cup carrot flowerettes cup sliced Baguio beans 1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix (Shrimp Flavor) 1 piece beaten egg 1/3 cup chopped spring onions 2 tablespoons chopped spring onions 1 tablespoon chopped and toasted garlic
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Procedure
1. Saute onions and chicken in oil. Add fresh lomi noodles. and add soy sauce. Simmer. 2. Add carrots and Baguio beans. Cover and simmer for a few minutes and toss well. 3. Sprinkle with AJINOMOTO GINISA All Purpose Seasoning Mix (Shrimp Flavor). 4. Add beaten egg, and mix well. Top with spring onions and chopped toasted garlic. Makes 3-4 servings Cooking Time: 10-15 minutes. Tips and Tricks: When cooking a dish with both vegetables and meat, reduce the amount of meat by 1/3 and increase the amount of vegetables by 1/3. You will hardly notice! Use olive oil for cooking when appropriate. It adds to the taste of the dish and is better for you. Lomi is a Chinese Filipino dish using thick fresh egg noodles. It is mostly popular in eastern Batangas Pour in chicken broth,

Pancit Palabok
Ingredients
1/2 kilo rice noodles, boiled Toppings for each serving: 1 cup pork cracklings, crushed 2 pieces hard boiled egg, sliced 1 teaspoon garlic, minced and fried 1 teaspoon spring onion, minced 2 tablespoons shrimp, sautéed in little oil; shells and head set aside 2 tablespoon squid, boiled cup tofu, small diced, fried 1 tablespoon celery, minced cup tinapa, flaked

Sauce: cup onion, minced cup garlic, minced 2 cups shrimp au jus (Shrimp shells and head mashed in 3 c water) cup cornstarch dissolved in cup annatto water (1/4 c annatto seeds in 1 c water) 1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix (Shrimp Flavor)
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Procedure
1. Prepare toppings and set aside. 2. Pre-heat pan and sauté onions, garlic. Add shrimp au jus and bring to a boil. 3. In a bowl, dissolve cornstarch in annatto water. Pour this onto the pan. 4. Add AJINOMOTO GINISA All Purpose Seasoning Mix (Shrimp Flavor) for seasoning and simmer for 5 minutes. Makes 4 servings Assemble pancit palabok by putting drained rice noodles and pouring 1/4 cup of sauce. Top with toppings and serve with calamansi.

Corn Maja Blanca


Ingredients
cup coconut cream 1 cup coconut milk cup grated coconut meat 1 cup cornstarch cup whole kernel corn, drained 1 tablespoon butter cup evaporated milk 5 packets PAL SWEET Calorie Free Sweetener
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Procedure

1. In a mixing bowl, combine cornstarch and coconut cream, evaporated milk and whole kernel corn. Mix well. 2. In a saucepan, heat coconut milk until scalding. Pour in cornstarch mixture and stir until starch is cooked. 3. Turn off heat. Add 3 packets of PAL SWEET Calorie Free Sweetener. Mix well and pour into a glass dish. Set aside to cool. Place in the refrigerator when cool enough. 4. In a pan, brown the grated coconut meat. Add the butter when it turned brown. Turn off heat and add the rest of the PAL SWEET Calorie Free Sweetener. 5. Sprinkle this on top of maja blanca before serving. Makes 6 servings

Bread Pudding
Ingredients
For bread pudding: 6 slices day-old bread ? cup raisins (optional) 4 eggs, beaten 2 cups milk 3/4 cup white sugar 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 1 pc red apple For vanilla sauce: 1 cup heavy cream 2 tsp vanilla extract or 1 pc vanilla bean 4 egg yolks 1/3 cup white sugar 1 pc mango, pureed 1 pc orange 1 tbsp dark rum

Vanilla ice cream


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Procedure
1. I-preheat ang oven ng 350 degrees Fahrenheit (175 degrees Celsius). 2. Hatiin ang tinapay sa maliliit na piraso at ilagay sa isang 8-inch square baking pan. Kung ninanais, maaring maglagay ng raisins sa ibabaw ng tinapay. 3. Sa isang medium bowl, haluin ang itlog, gatas, asukal, cinnamon at vanilla. I-beat hanggang mahalong mabuti. Ibuhos sa ibabaw ng tinapay. Ibabad ang tinapay gamit ng tinidor hanggang matakpan ito ng egg mixture. 4. I-bake sa oven ng 45 minuto o hanggang ang ibabaw nito?y tumaas muli pagkatapos ng magaang tapik. 5. Sa isang maliit at mabigat na kawali, initin ang cream at vanilla hanggang magkaroon ng bula sa gilid. Habang iniinit ang cream, i-whisk ang pula ng itlog at asukal hanggang maging pino. Dahan-dahang ibuhos ang kalahating baso ng mainit na milk mixture habang ipinagpapatuloy ang paghahalo. 6. Idagdag ang rum, mango puree at orange juice. Ipagpatuloy ang pagluluto at paghahalo hanggang ma-coat ng mixture ang likod ng kutsara. I-top sa pudding. Ihanda kasama ng vanilla ice cream.

CHRISTMAS LECHE FLAN


Ingredients
1 cup white sugar 10 eggs (8 whole and 2 yolks) 3 can evaporated milk 1 can condensed milk 1 juice and rind of dayap 2 teaspoon vanilla extract 1 tablespoon rum Strawberry Coulis 10 pcs strawberries

? cup white sugar 1 tablespoon lemon juice Hot Mocha Fudge Sauce 1 cup butter 1/3 cup unsweetened cocoa powder 3 cups white sugar 1 (12 fluid ounce) can evaporated milk 1 teaspoon vanilla extract
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Procedure
1. In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.(Sa isang mabigat na saucepan sa ibabaw ng katamtamang apoy, lutuin ang asukal. Haluin hanggang maging golden brown Isalin sa isang llanera at pantayin hanggang sa matakpan na ang ilalim ng llanera. Itabi.) 2. In a large bowl slowly beat eggs, one at a time. Beat in condensed and evaporated milk dayap juice and rind, rum and vanilla until smooth. Pour into caramel coated pan. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.(Sa isang malaking bowl, dahan dahang i-beat ang mga itlog ng paisa-isa. Ilagay ang condensed at evaporated milk , dayap juice at rind, rum at vanilla habang dahan dahang hinahalo ang itlog. Isalin sa llanera na may tinunaw na asukal.Latagan ang isang roasting pan ng basang towel. Ilagay ang llanera sa ibabaw ng towel sa loob ng roasting pan at ilagay ang roasting pan sa oven rack. Punuin ang roasting pan ng kumukulong tubig hanggang sa umabot ito sa kalahati ng llanera) 3. Steam 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. 3. I-steam ng 50 to 60 minutes.(Palamigin ng isang oras. Ilagay sa ref ng walong oras o overnight) 4. Heat strawberries with sugar lemon juice and a little bit of water. Cook until combined. Top over the flan.(Lutuin ang strawberries kasama ang asukalm lemon juice at konting tubig.Ilagay sa ibabaw ng leche flan.) 5. Combine butter, cocoa, sugar and evaporated milk in a saucepan over medium heat. Bring to a boil and boil for 7 minutes. Remove from heat; stir in vanilla. Carefully pour hot mixture into a blender and blend for 2 to 4 minutes. Drizzle over the flan.(Paghaluhaluin ang butter, cocoa, asukal at evaporated milk sa isang

saucepan over medium heat. Pakuluin ng pitong minuto.Alisin sa init at ihalo ang vanilla. Ibuhos ang mixture sa isang blender at i-blend ng dalawa hanggang apat na minuto. Wisikan ang ibabaw ng leche flan.)