Tags: Quick Fire / Recipe / Seafood

World-Class Gambas

- Monday, January 19, 2015 No Comments

World-Class Gambas

by Chef Rose Bud

INGREDIENTS:

½ kilo large prawns, peeled, deveined and butterflied
3 tbsp olive oil
3 tbsp unsalted butter
2 tbsp Worcestershire sauce
1 tbsp Kikoman seasoning
1 cup red bellpepper, strips
1 cup green bellpepper, strips
2 cloves garlic, minced
2 pcs siling labuyo
Ajinomoto Umami super seasoning
salt  and pepper

INSTRUCTIONS:

1. Heat oil in pan with butter.  Saute garlic and add prawns.
2. Stir in bell peppers
3. Season with ajinomoto umami super seasoning
4. Salt and pepper to taste
5. Add siling labuyo
6. Season with kikoman and worcestershire sauce and serve.

Tags: Quick Fire / Recipe / Soup

Wonton and Bok Choy Soup

- Sunday, January 18, 2015 No Comments

Wonton and Bok Choy Soup

by Chef Rose Bud

INGREDIENTS:

5 cups chicken stock
1 large leek cut to strips
1 large stalk of celery cut to strips
1 medium carrot cut to strips
1 small red bell pepper cut to strips
3 pcs whole bok choy cut in half
salt and pepper to taste

Wonton:
150g fresh ground pork
100g minced prawns
1 large egg beaten
1 tbsp chopped spring onions
1 tbsp oyster sauce
1 tbsp soy sauce
½ tsp dried chili flakes
salt and pepper to taste
AJI-NO-MOTO Umami Super Seasoning

INSTRUCTIONS:

1. Combine all the ingredients, including AJI-NO-MOTO Umami Super Seasoning, for the wonton then place spoonfuls of the mixture on to the wonton wrappers and close them forming balls then steam them for 3-4 minutes until they’re done.

2. Place the vegetables in the boiling stock and cook for a minute then serve in individual bowls topped with chopped spring onions.

Tags: Pasta / Quick Fire / Recipe

Vietnamese Pesto Pasta

- Saturday, January 17, 2015 No Comments

Vietnamese Pesto Pasta

by Chef Rose Bud

INGREDIENTS:

450grams dried rice noodles
1 1/2 cups chopped fresh cilantro
1/2 cup sweet Thai basil
1/2 teaspoon minced lemon grass bulb
1/2 lime, cut into wedges
1 jalapeno pepper, seeded and minced
2 cloves garlic, halved
1 tablespoon  fish sauce
4 tablespoons chopped, unsalted dry-roasted peanuts
7 tablespoons canola oil
salt and pepper to taste
Ajinomoto Umami Super Sesoning

INSTRUCTIONS:

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 cloves, lemongrass, jalapeno peppers, imitation fish sauce or salt, and 2 tablespoons of the peanuts.Add Ajinomoto Umami Super Seasoning.

3. Whirl just until the herbs and peanuts are coarsely chopped. While the machine is running add the oil in a thin stream. Then add the remaining peanuts and run the machine in short spurts until the peanuts are coarsely chopped.

4. Place soaked rice noodles into a large skillet with 1/2 cup water over medium-high heat. Stir until most of the water has been absorbed and the noodles are tender.

5. Add almost all of the pesto, and stir well, adding a few tablespoons of water if the pesto is clumping.

6. Taste the pasta and add more pesto, lime juice,  fish sauce, salt, or pepper if you like. Garnish the pasta with the remaining 2 tablespoons of peanuts, and serve right away.

Tags: Fish / Quick Fire / Recipe

Timeless Ginataang Tilapia

- Friday, January 16, 2015 No Comments

Timeless Ginataang Tilapia

by Chef Rose Bud

INGREDIENTS:

1 tilapia, cleaned, scaled and sliced
1 cup coconut cream
2 cups coconut milk
4 garlic cloves, minced
1 onion, chopped
1 tbsp ginger strips
1 pc finger chili
1 pc siling labuyo chopped
1 bunch malunggay
200 grams fresh bamboo shoots
Ajinomoto umami super seasoning
patis to taste
salt and pepper to taste

INSTRUCTIONS:

1. Heat oil and saute garlic, onions. Add the ginger.

2. Add coconut cream and fish stirring occasionally to prevent curdling and burning.

3. In another pan, boil bamboo shoots with water and then drain.

4. Add coconut cream and season with ajinomoto umami super seasoning.

5. Continue to cook till it thickens. Season with some patis.

6. Season the tilapia with salt and pepper then deep fry until golden brown and crispy.

7. Place the fish on a plate then pour the sauce and vegetables on top.

Tags: Quick Fire / Recipe / Vegetable

Stuffed Peppers Italian Style

- Thursday, January 15, 2015 No Comments

Stuffed Peppers Italian Style

by Chef Rose Bud

INGREDIENTS:

4 green bell peppers, halved and seeded
1 loaf stale focacia bread, crumbled
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 (2 ounce) can anchovy fillets, chopped
1 (15 ounce) can tomato sauce
8 pitted green olives, chopped
2 tablespoons extra virgin olive oil
1/2 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes
Ajinomoto Umami Super Seasoning
Parmesan cheese grated

INSTRUCTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Place peppers 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.

2. Heat oil in a large heavy skillet over low heat. Saute onion until translucent, then stir in garlic. Let garlic cook for 2 minutes, then stir into bread. Add anchovies, olives, olive oil, black pepper and red pepper.

3. Add Ajinomoto Umami Super Seasoning. Mix until well blended. Mound pepper halves with stuffing. Surround peppers with tomato sauce and a small amount of water in baking pan.

4. Sprinkle w/ parmesan cheese. Broil for 1 minute.

Tags: Quick Fire / Recipe / Vegetable

Stir Fried Tofu and Mushroom

- Wednesday, January 14, 2015 No Comments

Stir Fried Tofu and Mushroom

by Chef Rose Bud

INGREDIENTS:

1 pack firm tofu, cubed
1/2 cup shiitake mushrooms, sliced
1/2 cup straw mushrooms, sliced
1 cup canned bamboo shoots
AJI GINISA ORIGINAL

Sauce:
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp brown sugar
1 1/2 tbsp Chinese rice wine
2 tbsp oil

INSTRUCTIONS:

1 In small bowl, mix together sauce ingredients and set aside.

2 Heat oil in wok and add bamboo shoots and mushrooms and stir until heated through. Add tofu and season with AJI GINISA ORIGINAL.

3 Pour sauce ingredients and add tofu. Stir-fry until ingredients are heated through. Serve hot.

Tags: Quick Fire / Recipe / Seafood

Prawn Tempura

- Tuesday, January 13, 2015 No Comments

Prawn Tempura

by Chef Rose Bud

INGREDIENTS:

1/2 pound fresh shrimp, peeled and deveined
1/2 cup rice wine
1/4 cup all-purpose flour
1/3 cup ice water
1/4 cup cornstarch
1/4 teaspoon salt
1/4 teaspoon white sugar
1/2 teaspoon baking powder
1 teaspoon shortening
2 quarts oil for deep frying
1 egg yolk

INSTRUCTIONS:

1. In a medium bowl, mix rice wine and salt. Add Ajinomoto Umami super Seasoning. Place shrimp into the mixture. Cover and marinate.

2. Heat oil in deep-fryer.

3. In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.

4. One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil.

5. 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.

Tags: Quick Fire / Recipe / Seafood

Prawn Curry

- Monday, January 12, 2015 No Comments

Prawn Curry

by Chef Rose Bud

INGREDIENTS:

6 tablespoons butter
6 tablespoons flour
1 teaspoon salt
2 tablespoons curry powder
1 teaspoon ginger powder
1 cup milk
2 cups coconut milk
1½ tablespoons lemon juice
¼ sliced green onion
450 grams  prawns
Ajinomoto Umami Super Seasoning
Hot Rice

INSTRUCTIONS:

1. In a large covered pot melt the butter. Stir in the flour and then the salt, curry powder, and ginger. Add Ajinonmoto Umami Super Seasoning.
2. Blend in the milk and then the coconut milk, gradually. Cook, covered,  until the mixture comes to a boil , stirring from time-to-time to keep the flour in suspension.
3. When the curry sauce is simmering and thickened, stir in the lemon juice and then the prawns.
4. Cook, covered, stirring occasionally, until the sauce is simmering again and the shrimp are bright pink and tender.
5. Serve with hot rice sprinkled with green onions as garnish.

Tags: Pork / Quick Fire / Recipe

Pork Steak

- Sunday, January 11, 2015 No Comments

Pork Steak

by Chef Rose Bud

INGREDIENTS:

4 pcs pork steak, 1 cm. thick
1/4 cup butter softened
1/3 cup soy sauce
1/3 cup brown sugar
2 tbsp sesame seeds
2 tbsp grated ginger
1 tbsp oil
Red bell pepper julienned
Green bell pepper julienned
Ajinomoto Umami super seasoning

INSTRUCTIONS:

1. Mix soy sauce, grated ginger, brown sugar and sesame seeds in bowl. Marinate pork pieces.

2. Heat butter and oil in pan.  Add the pork and cook on both sides. Add the marinade mixture and season with ajinomoto Umami super seasoning. Boil and simmer.

3. Add green and red bellpepper. Cook for a few seconds. Serve with hot rice.

Tags: Noodles / Quick Fire / Recipe / Vegetable

Pad Thai

- Saturday, January 10, 2015 No Comments

Pad Thai

by Chef Rose Bud

INGREDIENTS:

12 medium fresh shrimp, peeled and deveined
1 (8 ounce) package rice noodles
1 1/2 teaspoons vegetable oil
1 onion, diced
1 teaspoon minced garlic
1 tablespoon ketchup
1 tablespoon fish sauce
1 tablespoon white sugar
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 lemon, sliced
2 eggs, lightly beaten
1/4 pound bean sprouts
1/2 cup unsalted dry-roasted peanuts, chopped
1/4 pound bean sprouts
1/2 cup chopped peanuts
1/4 cup coarsely chopped cilantro
Ajinomoto Umami Super Seasoning

 INSTRUCTIONS:

1. In a medium bowl, soak the noodles in cold water; drain. Cover; drain. Place in hot water. Drain.

2. Heat oil in a wok or large heavy skillet over medium heat. Saute onion and garlic until onion is soft and translucent, about 5 minutes.

3. Add shrimp, and cook until pink. Stir in ketchup, fish sauce, sugar, lemon juice and vinegar. Add Ajinomoto Umami Super Seasoning.

4. Pour in the beaten egg, and cook without stirring until egg is partially set. Add drained noodles, 1/4 pound bean sprouts, and 1/2 cup peanuts. Mix while cooking until noodles are tender.

Tags: Quick Fire / Recipe / Seafood

Going, Going, Gone Crab

- Friday, January 9, 2015 No Comments

Going, Going, Gone Crab

by Chef Rose Bud

INGREDIENTS:

2 pcs King crab
4 tbsp butter
3 tbsp garlic,minced
2 tbsp grated coconut
3 tbsp coconut Cream
1 tsp calamansi juice
Ajinomoto Umami super seasoning

INSTRUCTIONS:

1. Deep fry king crabs for 3 minutes.

2. Meanwhile melt butter in pan and saute garlic. add the grated coconut and coconut cream.

3. Add calamansi juice and season with Ajinomoto Umami Super Seasoning.

4. Add crab and braise for 2 minutes before serving.

Tags: Quick Fire / Recipe / Seafood

Ginataang Tahong

- Thursday, January 8, 2015 No Comments

Ginataang Tahong

by Chef Rose Bud

INGREDIENTS:

1 kilo mussels
1 cup coconut milk
1 red siling labuyo
1 green siling labuyo
2 tbsp olive oil
1 tsp ginger, finely chopped
2 tsp cilantro, chopped
2 tsp lemon grass, chopped
1 tsp garlic, minced
1 tsp sesame oil
Lime juice from 1 lime
Hot rice
Ajinomoto Umami Super Seasoning

INSTRUCTIONS:

1. In pan heat oil and add garlic, siling labuyo, ginger and emon grass.
2. Add the mussels and add the coconut milk. Cook till all shells open.
3. Add sesame oil, lime juice and Ajinomoto Umami Super seasoning.
4. Serve in bowls with rice on the side.

Tags: Pork / Quick Fire / Recipe

Garlic Pork Medallions

- Wednesday, January 7, 2015 No Comments

Garlic Pork Medallions

by Chef Rose Bud

INGREDIENTS:

2 tbsp olive oil
3 heads native garlic peeled
6 pcs ½inch thick pork tenderloin medallions (50-60g each)
1 tsp fresh thyme leaves
1 large eggplant cut to French fry sizes
¼ cup red wine
1 cup canned diced tomatoes
1 handful fresh basil leaves
zest of 1 lemon
salt and pepper to taste
AJI-NO-MOTO Umami Super Seasoning

INSTRUCTIONS:

1. 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.

2. 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 butter, thyme and lemon zest before setting it aside leaving some of the oil in the pan.

3. 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 heat and add the basil in.

4. Serve everything together topped with the garlic and herbs.

Tags: Fish / Quick Fire / Recipe

Galunggong with Green Mango Salsa

- Tuesday, January 6, 2015 No Comments

Galunggong with Green Mango Salsa

by Chef Rose Bud

INGREDIENTS:

450 grms of galunggong
oil for frying
rock salt
hot rice

Salsa:
1 pc ripe tomatoes, de-seeded and siced
1 pc red onion, diced
2 pcs itlog na maalat, diced,
2 tbsp vinegar
1 tbsp cilantro, chopped
Ajinomoto Umami super seasoning

INSTRUCTIONS:

1. Salt fish. Deef fry.
2. For salsa, mix all ingredients together in bowl and refrigerate before serving.
3. Serve with rice and salsa.

Tags: Beef / Quick Fire / Recipe

Chili Con Carne

- Monday, January 5, 2015 No Comments

Chili Con Carne

by Chef Rose Bud

INGREDIENTS:

½ kilo lean ground beef

½ tbsp green bellpepper, diced

½ tbsp red bell pepper

2 tbsp garlic minced

2 tbsp oil

1 tsp cumin

1 tsp chili powder

1 cup tomato sauce

3 pcs flour tortilla

Ajinomoto Umami super seasoning

Half onion, chopped

INSTRUCTIONS:

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

3. Add in tomato sauce, boil and simmer.

4. Season with cumon and chili powder.

5. Sprinkle with Ajinomoto Umami Super Seasoning.

6. Ladle Chili in bowls and serve with the flour tortillas.

Tags: Chicken / Quick Fire / Recipe

Chicken Kiev

- Sunday, January 4, 2015 No Comments

Chicken Kiev

by Chef Rose Bud

INGREDIENTS:

1/2 cup butter
1/2 tablespoon chopped fresh parsley
1/2 tablespoon chopped fresh chives
1 tablespoon lemon juice
6 skinless, boneless chicken breast halves
2 cups dried bread crumbs
3 eggs, lightly beaten
3 tablespoons water
salt and pepper to taste
Ajinomoto mami super seasoning
vegetable oil for frying
toothpicks

Sauce:
Sour Cream
Parsley, chopped

INSTRUCTIONS:

1. In a small bowl, combine the butter/margarine, parsley, chives and lemon juice. Add Ajinomoto Umami super seasoning. Blend all together and refrigerate.

2. Place chicken breasts between 2 pieces of wax paper and pound well to flatten. Remove paper and season breasts with salt and pepper to taste.

3. Remove seasoned butter from refrigerator and divide it into 6 portions. Place one portion in the center of each chicken breast.

4. Fold the short ends of the breasts into the center, then fold in the sides. Secure each breast with a wooden toothpick.

5. Add the water to the eggs and beat together. Coat each rolled breast with bread crumbs, dip into egg/water mixture, then into bread crumbs again, coating well.

6. In a deep fryer, heat oil.  Carefully lower breasts into hot oil. Fry for 8 minutes or until golden brown. Drain on paper toweling and serve with sauce. 

Tags: Chicken / Quick Fire / Recipe

Chicken Kebabs

- Saturday, January 3, 2015 No Comments

Chicken Kebabs

by Chef Rose Bud

INGREDIENTS:

6 chicken breasts, cut into 1 1/2 inch cubes
1 onion, finely chopped
1 cup water
1 cup gin
1/4 cup tonic
1/4 cup fresh lemon juice
2 cloves garlic, minced
1 teaspoon dried basil
Ajinomoto Umami Super seasoning

INSTRUCTIONS:

1. Combine all marinade ingredients in a large bowl. Add Ajinomoto Umami Super Seasoning.

2. Add chicken pieces and marinate. Preheat grill.

3. Remove chicken from marinade, but do not discard. Thread chicken onto skewers and place on grill on medium high heat for 5-7 minutes per side, turning once.

4. Take remaining marinade and simmer in saucepan. Once chicken has finished cooking, serve with sauce over top.

Tags: Quick Fire / Recipe / Seafood

Beloved Baked Oysters

- Friday, January 2, 2015 No Comments

Beloved Baked Oysters

by Chef Rose Bud

INGREDIENTS:

6 pcs fresh oysters
8 pcs bacon
1 tbsp garlic, minced
2 tbsp onions minced
1 cup Spinach
1 cup grated cheddar quickmelt cheese
Worsertershire Sauce
Ajinomoto Umami super seasoning
rock salt

INSTRUCTIONS:

1. Fry bacon till crispy and slice to small pieces.
2. Saute garlic, onions, bacon, spinach.
3. Add worcestershre sauce and season with Ajinomoto Umami Super Seasoning.
4. Pour Spinach mixture on top of  all oysters on baking tray and top with grated cheese.
5. Bake in preheated oven at 350F for 5 minutes and serve in plate with rock salt.

Tags: Beef / Quick Fire / Recipe

Beef, Lettuce, Tomato Rice

- Thursday, January 1, 2015 No Comments

Beef, Lettuce, Tomato Rice

by Chef Rose Bud

INGREDIENTS:

2 cups cooked rice
1 stalk celery, chopped up
300g. ground beef
1 tbsp cumin
1 tbsp chili powder
1 can crushed tomatoes
1 head iceberg lettuce, whole leaves
AJI Ginisa Original
200g beef tenderloin, chunks
100g cherry tomatoes
4 barbecue sticks
4 tbsp olive oil
1 tbsp mustard
1 tsp soy sauce

INSTRUCTIONS:

1 Season the skewered beef and tomatoes in soy sauce, oil, mustard and AJI GINISA ORIGINAL. Grill and set aside.

2 Meanwhile, make the rice by sautéing ground beef, celery, chili powder, cumin and AJI GINISA ORIGINAL.

3 Add in the crushed tomatoes and cooked rice. Toss everything together and top over the iceberg lettuce leaves and serve with the beef and tomato kabab.