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.