Hot 4 Recipe

Ingredients:

2 MAGGI Chicken Flavor Bouillon Tablets divided
2 pounds skinless chicken pieces
2 tablespoons vegetable oil
1 medium onion chopped
1 green bell pepper cut into cubes
2 cloves garlic chopped
2 cups water
1 can (15 ounces) tomato sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 1/2 cups long-grain rice
2 tablespoons chopped fresh cilantro

Procedure:

• Crush 1 bouillon tablet and sprinkle on both sides of chicken pieces. Heat oil in large saucepan over medium-high heat.
  

• Cook chicken on all sides until browned. Remove from pan and set aside. Add onion, bell pepper and garlic.
  

• Cook, stirring frequently, until onion is tender.

• Add chicken, water, tomato sauce, remaining bouillon tablet, oregano and thyme. Mix well; stir in rice. Bring to a boil; reduce heat to low.
  

• Cover; cook for 30 minutes or until liquid has evaporated and rice is tender. Serve immediately sprinkled with chopped cilantro.

Ingredients:

1/4 cup oil
1/2 cup diced shrimps
1/2 cup diced chicken
1 piece Chinese sausage, diced
2 slices ham, diced
1/2 cup diced carrot
2 tablespoons diced celery
1/4 cup minced red bell pepper
1/4 cup minced green bell pepper
1/4 cup soy sauce
6 cups cooked rice
2 tablespoons AJINOMOTO GINISA ALL PURPOSE SEASONING MIX
1 cup bean sprouts
2 tablespoons chopped spring onions

Procedure:

• In hot oil, stir fry shrimps and chicken until color changes.
• Add Chinese sausage, ham, carrot, celery and bell peppers.
• Add soy sauce and cooked rice. Mix well.
• Sprinkle AJINOMOTO GINISA ALL PURPOSE SEASONING MIX and mix well.
• Lastly, put in bean sprouts and spring onions. Stir for a few minutes.

Ingredients:

1	can	(850 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup)
1	pc	medium pear, pared, cut into tidbits and soaked in fruit cocktail syrup
1	pc	buko, meat shredded
1	can	(565 g) lychees, drained and each piece cut into 2
3/4	cup	+ 1 tbsp all-purpose cream, chilled
3-4	tbsp	sweetened condensed milk
1	tbsp	mayonnaise

Procedure:

1	DRAIN pears. Combine with buko, lychees and DEL MONTE Fiesta Fruit Cocktail. Set aside.
2	MIX well all-purpose cream, mayonnaise and condensed milk. Combine with fruit mixture. Chill until ready to serve.

Original Posted: kitchenomics

Ingredients:

1/2 kilo beef chuck
1/2 kilo Italian Sausage
3 cloves garlic
1 piece white onion
4 cups whole peeled tomatoes
5 cups beef stock
3 sprigs fresh rosemary
4 pieceslarge potatoes
Salt and pepper to taste
¼ teaspoon AJI-NO-MOTO® Umami Seasoning
Chili Flakes (optional)

Procedure:

Ingredients:

150 grams beef tenderloin
1/2 teaspoon AJINOMOTO GINISA All Purpose Seasoning Mix
A dash of white pepper
2 tablespoons butter

• Marinate tenderloin in AJINOMOTO GINISA All Purpose Seasoning Mix
  and white pepper. Set aside.

• In a pan, combine roux, all purpose cream, white pepper and beef stock. Stir continuously while simmering.

• Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix and stir. Set aside.

• Heat butter in a pan and pan fry tenderloin.

• Put cooked tenderloin in a platter and pour the sauce on top. Serve hot.

Ingredients:

1/4 kilo thinly sliced beef tenderloin/sirloin
2 tablespoons soy sauce
1/2 tablespoon sesame oil
1 tablespoon finely chopped garlic
1 tablespoon brown sugar
1 tablespoon rice wine
1/4 teaspoon sesame oil
1/8 teaspoon AJI-NO-MOTO Umami Super Seasoning

1/4 kilo broccoli, trimmed florets
4 cups water
1/4 teaspoon AJI-NO-MOTO Umami Super Seasoning
1 tablespoon cooking oil
1 tablespoon oyster sauce
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1 tablespoon cornstarch dissolved in
1 cup broccoli broth
1/4 teaspoon sesame oil

• In a bowl, combine beef, soy sauce, garlic, brown sugar, rice wine, sesame oil and AJI-NO-MOTO Umami Super Seasoning. Marinate for 2 hours.

• Meanwhile, in a casserole simmer 4 cups of water and Sprinkle AJI-NO-MOTO® Umami Super Seasoning. When boiling, add broccoli florets and allow it to simmer in high heat for 30 seconds. Drain broccoli and set aside. Reserve 1 cup of broth.

• Heat oil in pan, stir-fry marinated beef until it browns, add oyster sauce and mix well.

• Pour in cornstarch mixture, then add blanched broccoli.

• Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix, mix well and simmer for antoher minute until the sauce thickens.

• Add sesame oil and serve right away.

Ingredients:

1 tbsp olive oil
4 cloves garlic, minced
1 medium onion, minced
1/4 kg tomatoes, blanched peeled & minced
1/2 kg shrimps, shelled & deveined
1 pc crab, quartered
4 pcs 11g MAGGI Chicken Broth Cube dissolved in
4 cups water
1 tetrabrick 250ml NESTLE All Purpose Cream
frozen peas blanched
fresh coriander sprigs

Procedure:

• 1. Heat oil and saute garlic, onions and tomatoes.

• 2. Add shrimps and crabs and cook for about 5 min.

• 3. Pour broth and NESTLE All Purpose Cream and simmer for another 5 min.

• 4. Serve garnished with peas and coriander sprigs.