Hot 4 Recipe

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.

Ingredients:

2 tablespoons butter or margarine
1/2 cup chopped onions
1/2 cup chunked carrots
3/4 cup sliced celery stalks
1/2 cup chunked potatoes
1/2 cup cubed turnips
1/2 kilo beef slices
1 cup beef broth
1/4 teaspoon thyme
2 tablespoons tomato paste
1 piece bay leaf
1 1/2 packs 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/8 teaspoon AJI-NO-MOTO® Umami Seasoning

Procedure:

• In one baking dish place butter or margarine.

• Heat covered with oven proof food wrap on High Power for 45 seconds or until melted.

• Add onions, carrots, celery , potatoes, and turnips.

• Cook on High Power for 4 minutes until softened stirring twice.

• Add beef, broth, thyme leaves, tomato paste and bay leaf.

• Cook covered on Medium Power for 45-60 minutes or until meat is fork tender, stirring occasionally.
• Let stand loosely covered for 10-15 minutes.

• Discard bay leaf and season beef stew with AJINOMOTO GINISA All Purpose Seasoning Mix
  and AJI-NO-MOTO® Umami Seasoning. Mix well before serving.

Ingredients:

2 tbsp cooking oil
1 tbsp minced garlic
1/3 cup soy sauce
1 tsp peppercorns
2 tbsp brown sugar
1 piece bay leaf
1 sachet 8g MAGGI MAGIC SARAP
1/4 cup water
1/4 cup vinegar
250 g spaghetti cooked

Procedure:

• 1. Sauté garlic in cooking oil.

• 2. Add in soy sauce, peppercorn, sugar, bay leaf, MAGGI Flavor-It Meat Powder Chicken and water. Mix well.

• 3. Then add in vinegar. Bring to boil and simmer for 3 minutes without stirring.

• 4. Remove from heat.

• 5. Toss in spaghetti noodles.

• 6. Top with fried garlic chips if desired.

Ingredients:
1/4 kilo beef tenderloin
1/4 cup chopped onions
1 tablespoon soy sauce
2 tablespoons cooking oil
1/4 cup Baguio beans, cut in 1/2 inch lengths
1/4 cup young corn slices
1/4 cup minced green bell pepper
1 cup water
1/2 cup shredded cabbage
1/2 teaspoon AJI-SHIO Seasoning Mix with Garlic
1/2 teaspoon AJI-SHIO Seasoning Mix with Pepper
1 tablespoon cornstarch dissolved in
1/2 cup water

Procedure:

• Combine beef tenderloin, onions and soy sauce. Marinate for 30 minutes.

• Heat oil in pan, stir-fry marinated beef until brown and add Baguio beans, young corn, green bell pepper and water.

• Simmer for 3 minutes

• Add cabbage, sprinkle AJI-SHIO Seasoning Mix with Garlic and AJI-SHIO Seasoning Mix with Pepper.

• Thicken sauce by adding cornstarch mixture.

Ingredients:

THRICE-COOKED ADOBO

½ kilo chicken, cut into pieces
½ kilo pork liempo, cut into pieces
¼ kilo chicken liver
¼ kilo pork liver, cut into pieces
¼ cup vinegar
¼ cup MAGGI Savor, Classic
2 tbsp soy sauce
1 sachet 8g MAGGI MAGIC SARAP
¼ cup crushed garlic
½ cup oil

• In a pot, combine chicken, pork, liver, vinegar, MAGGI Savor Classic, MAGGI Magic Sarap and garlic. Cook uncovered until boiling.

• Lower the heat and simmer while covered until meats are tender. Strain sauce and set aside for use during frying.

• In a large pan, heat the oil. Pan-fry the chicken, pork and liver until golden brown.

• Pour in the sauce and simmer with the browned meats until sauce is almost dry.

• Remove bones of chicken and pork. Set aside.

Ingredients:

2 tablespoons vegetable oil
2 tablespoons grated ginger
½ kilo liempo strips
½ cup bagoong alamang
1 tablespoon sili labuyo
3 cups coconut milk
1 cup diagonally sliced siling pangsigang
½ cup sliced gabi stalks
Salt and pepper to taste
¼ teaspoon AJI-NO-MOTO Umami Seasoning

Procedure:

• Heat oil in a pan, sauté ginger. Stir in sliced pork until brown.

• Add bagoong alamang and siling labuyo. Stir until pork is completely covered.

• Pour coconut milk; add siling-pangsigang and gabi stalks.

• Season with salt and pepper; sprinkle AJI-NO-MOTO Umami Seasoning.

• Continue cooking until pork is tender.

Ingredients:

2 tbsp cooking oil
1/2 kg sitao, cut 2 inches long
1 cup water
3 tbsp vinegar or to taste
1 sachet 8g MAGGI MAGIC SARAP

Procedure:

• 1. Heat cooking oil in pan and stir in sitao and cook until tender.

• 2. Pour water and vinegar and bring to boil.

• 3. Stir in MAGGI MAGIC SARAP. Mix well and serve immediately.

Ingredients:

Ingredients:

• 1. In a 10-inch skillet, stir-fry onions, celery and ground beef until brown. Remove excess fat.

• 2. Add tomato sauce, water, oats, AJI-SHIO Seasoning with Pepper, Worcestershire sauce, chili powder and hot sauce.

• 3. Simmer without cover for 25-30 minutes until desired consistency is attained. Turn off the heat and let cool.

• 4. Add 1/3 cup of meat mixture and a cheese slice for every hamburger bun. Serve.

Ingredients:

1 8oz pkg semisweet chocolate cut-up
1 1/3 cups milk chocolate pieces
1 cup NESTLE Cream
2 tbsp NESCAFE Classic
3 pcs eggs
1/4 cup NESCAFE Classic
1 tsp vanilla
1/2 cup all-purpose flour
1/4 cup sugar
1 cup chopped toasted almonds
confectioners sugar

Procedure:

• Heat semisweet chocolate, milk chocolate pieces, NESTLE Cream, and NESCAFE Classic in a heavy saucepan over low heat till melted, stirring constantly. Cool to room temperature.

• Beat eggs, NESCAFE Classic and vanilla in a bowl till combined. Add flour and sugar and beat until light.

• Fold chocolate mixture into the egg mixture. Fold in nuts.

• Grease and flour bottom and sides of a 9-inch springform pan. Spread batter into the pan.

• Bake in a 325 degrees F for 40 minutes or till slightly puffed around outer edge.

• Cool and chill at least overnight. Dust with confectioners sugar before serving.

Ingredients:

1 1/2 cups canned salmon or tuna, drained
2 large potatoes, peeled sliced thinly
1 piece leek white part only, sliced thinly
salt and pepper
1/4 cup grated cheddar cheese
1 240 ml NESTLE Sour Cream
1 tbsp olive oil
1 tbsp butter

Procedure:

• Preheat oven to 375 degrees F.

• Butter a shallow casserole dish.

• Line with 1/3 of the potatoes, 1/2 of the flaked fish and 1/2 of the leeks.

• Repeat layer and top with cheese.

• Season with salt and pepper.

• Cover top with remaining potatoes.

• In a bowl, mix oil with NESTLE Sour Cream.

• Pour over potatoes then dot with butter.

• Bake covered for 45 minutes to 1 hour.

• Continue baking until top browns.

Ingredients:

1 can (48 oz) College Inn Light & Fat Free Chicken Broth
4 cups long grain rice, uncooked
3 eggs, beaten
1 Tbs vegetable oil
1/2 cup water chestnuts, diced
¾ cup red bell pepper, chopped
1/2 cup green onions, thinly sliced
1/4 cup soy sauce
1 Tbs. sesame seed oil
1/4 tsp white pepper
1 cup frozen peas and carrots, partially thawed

Procedure:

• Place broth in a large 4 quart saucepan, bring to a boil and stir in rice. Lower heat and cover, simmer for 20 minutes, until all liquid is evaporated and rice is cooked.

• While rice is cooking, scramble eggs in a non-stick skillet sprayed with nonstick cooking spray. Remove cooked eggs from pan and finely chop; set aside.

• Heat oil in a large skillet or wok. Stir fry water chestnuts and red pepper 1 – 2 minutes. Add cooked rice to vegetables, stir fry another 2 minutes until rice is heated through.

• Add soy sauce, sesame seed oil, white pepper, cooked eggs and peas and carrots; stir gently to combine. Serve hot.

Ingredients:

2 tablespoons cooking oil
1 tablespoon sesame oil
1 cup cubed chicken breast
1/2 cup sliced carrots, thin rounds
1 teaspoon rice wine
1/2 cup green peas
1 1/2 cups young corn, slice crosswise
2 teaspoons cornstarch dissolved in
1/4 cup water
1 tablespoon oyster sauce
1 pack 7 grams AJINOMOTO GINISA ALL PURPOSE SEASONING MIX

Procedure:

• In hot cooking oil combined with sesame oil, stir fry chicken cubes until it turns white.

• Add carrots, rice wine, green peas and young corn. Stir fry until half cooked.

• Thicken with cornstarch solution.

• Pour oyster sauce and sprinkle AJINOMOTO GINISA ALL PURPOSE SEASONING MIX.

• Stir fry for another minute before turning off the fire.

Ingredients:

1 Tbs butter
1/2 cup small diced onion
1 cup diced ham
1 can (14.5 oz) College Inn® Chicken Broth (99% Fat Free)
11/2 cups long grain rice
1 cup diced Del Monte® canned Pineapple, juice reserved, drained
¾ cup reserved pineapple juice
1/2 cup red bell pepper, diced
2 Tbs green onions, chopped

Procedure:

• In a medium saucepan, over medium-high heat, melt butter. Cook onion and ham until onion is transparent, about 2 minutes.

• Add broth and rice, cover and bring to a boil. Reduce heat to medium and cook 10 minutes, or until broth is absorbed.

• Uncover and place pineapple, juice, red bell pepper, and green onions on top of rice. Reduce heat to low, cover and simmer for another 15 minutes, until all liquid is evaporated and rice is cooked.

• Remove from heat; let stand 5 minutes without stirring, then fluff with a fork and serve hot.

Ingredients:

1-1/2 cups instant brown rice
½ cup water
1-1/2 cups cubed cooked chicken or ham
2 cans (14.5 oz. each) Del Monte® Seasoned Green Beans, drained
1 can (10.75 oz.) condensed cream of mushroom soup*
1 cup low fat milk (1%)
½ cup (2 oz.) shredded Swiss cheese
2 T. almonds, chopped (optional)

Procedure:

• Preheat oven to 400°F.

• Coat a 2 qt. rectangular baking dish lightly with nonstick cooking spray. Sprinkle rice evenly in dish. Pour ½ cup water over rice. Top with chicken and beans.

• Stir together soup, milk and cheese; pour slowly and evenly over bean mixture.

• Bake, covered in preheated oven for 35 minutes or until rice is tender and casserole is heated through.

• Sprinkle with 2 Tbsp. toasted sliced almonds, if desired.

Ingredients:
3 tablespoons cooking oil
4 tablespoons onion leek
1/2 kilo cubed porkloin
1/4 cup shredded ginger
1 tablespoon brown sugar
2 tablespoons soy sauce
1 pack 7 grams AJINOMOTO GINISA ALL PURPOSE SEASONING MIX
1/4 teaspoon AJI-NO-MOTO Super Seasoning
1 tablespoon cornstarch dissolved in
1/2 cup water

Procedure:

• In hot oil, stir-fry onion leeks and porkloin until it changes its color. Add ginger, brown sugar and soy sauce.

• Sprinkle AJINOMOTO GINISA ALL PURPOSE SEASONING MIX and AJI-NO-MOTO Super Seasoning.

• Pour in cornstarch solution. Simmer in low heat for another minute.

Ingredients:

200 grams boneless chicken

• Marinate shredded chicken in sodium bicarbonate, AJI- PLUS, egg white, potato starch, sugar, salt, Chines wine, soya oil, and chill for 2 hours.

• Heat oil, then deep fry chicken for 3 minutes. Strain and set aside.

• Cut pechay Baguio into strips. Blanch in hot season water. Set aside.

• Stir-fry ginger and garlic puree. Flame with Chinese wine then place chicken and vegetables. Season with AJINOMOTO GINISA FLAVOR MIX and AJI-NO-MOTO Super Seasoning. Add spoonful of potato starch to thicken sauce.

• Arrange in plate, drizzle a spoonful of sesame and chicken oil.

Ingredients:

1/2 lb. mild or hot Italian sausage, sliced 1/2-inch thick
2 cloves garlic, minced
1 cup diced yellow pepper
1 can (14.5 oz.) S&W® Ready-Cut Diced Tomatoes
1-1/4 cups chicken broth
1 cup uncooked long grain white rice
1/4 tsp. saffron (optional)
1 can (15 oz.) S&W Black Beans, rinsed and drained
1 can (15 oz.) S&W Young Sweet Peas, drained
8 oz. raw medium or large shrimp, shelled and deveined*

Procedure:

• Brown sausage in large skillet; drain.

• Add garlic and yellow pepper; cook 2 minutes. Add undrained tomatoes, broth, rice, saffron and beans. Bring to boil; reduce heat.

• Cover and simmer 20 minutes. Add peas and shrimp. Continue cooking 5 to 7 minutes or until shrimp and rice are cooked.

Ingredients:

1 Tbs butter
1/4 cup small diced onion
1 tsp garlic, minced
1/2 cup green pepper, chopped
1 cup rice, uncooked
1 can (14.5 oz) College Inn® Garden Vegetable Broth
1/2 cup diced roasted red pepper
1/2 cup Del Monte® canned Diced Tomatoes
1/2 tsp. oregano
1/2 tsp. basil
1/4 tsp. salt

Procedure:

• In a 4 quart saucepan melt butter and sauté onion, garlic and green pepper for 3 minutes. Add rice and continue cooking, stirring occasionally until rice is light golden brown.

• Stir in broth, roasted red pepper, diced tomatoes, oregano, basil, and salt and bring to a boil.Reduce heat and cover, simmer 20 minutes.

• Remove from heat, let sit 5 minutes, fluff with fork and serve hot.

Ingredients:

1 cup long grain white rice, uncooked
1 jar (26 oz.) DEL MONTE® Tropical Select® Mixed Fruit, drained
1 cup celery, thinly sliced
1/4 cup green onions, sliced
1 cup honey Dijon salad dressing, refrigerated
Lettuce
1/4 cup almonds, toasted sliced

Procedure:

• Cook rice according to package directions; cool.

• Combine cooled rice, fruit, celery and green onions in bowl.

• Toss with salad dressing. Serve on lettuce-lined dish. Garnish with almonds.

Ingredients:

2 tablespoons vegetable oil
1/4 cup sliced onions
2 tablespoons ginger strips
1 1/2 cups halved and sliced eggplant
3/4 cup cubed and fried tofu
1/2 cup sliced red bell pepper
2 tablespoons soy sauce
1 tablespoon calamansi juice
1 pack 7 grams AJINOMOTO GINISA ALL PURPOSE SEASONING MIX
1/8 teaspoon AJI-NO-MOTO Super Seasoning

Procedure:

• In hot oil, saute onions and ginger.

• Add eggplant, tofu, red bell pepper, soy sauce and calamansi juice.

• Stir fry for 2 minutes over high heat. Sprinkle AJINOMOTO GINISA ALL PURPOSE SEASONING MIX and AJI-NO-MOTO Super Seasoning.

Ingredients:

For the steak:
1 tbsp chives, chopped
½ red onion, peeled and finely diced
1 tbsp fresh parsley, chopped
2 tbsp Stilton
150g tenderloin steak

For the ratatouille:
1 tbsp olive oil
½ pepper, peeled and sliced
¼ red onion, peeled and diced
½ sweet potato, peeled, chopped and blanched
2 tbsp parsley, chopped

Procedure:

Ingredients:

6 cups College Inn® Chicken Broth (99% Fat Free)
1 lb chicken breast, shredded
1 small red onion, diced
1 3.5 oz pkg Shitake mushrooms, sliced
1 8 oz pkg frozen peas
1 tbsp Mrs. Dash original blend
4 cups wild rice blend
1 tbsp olive oil

Procedure:

• Place 2 cups College Inn® chicken broth into sauce pan. Add whole chicken breasts and cook until firm and white. Remove and let cool. Blanch peas in chicken broth and remove.

• Place 4 cups College Inn® chicken broth into a stockpot; brink to a boil. Add 4 cups wild rice, cover and cook until tender and all the chicken broth is absorbed.

• Slice and dice onion and mushrooms, place into sauté pan, add oil and sauté until tender.

• Shred cooled chicken breast into bite size bits. Add all ingredients to the hot rice mixture and stir and serve.

• Add salt and pepper to taste.

Ingredients:

1 can (14-1/2 oz.) DEL MONTE® Diced Tomatoes with Garlic & Onion
1 cup long grain rice, uncooked
1/2 cup mayonnaise
2 Tbsp. fresh lemon juice
1 Tbsp. curry powder
1-1/2 cups ham, diced cooked
1/2 cup sliced green onions
1/2 cup seedless raisins

Procedure:

• Drain tomatoes reserving juice; pour into measuring cup. Add water to measure 2 cups. Pour into saucepan. Bring to a boil.

• Add rice; reduce heat. Cover and simmer 20 minutes or until done.

• Combine tomatoes, mayonnaise, lemon juice and curry.

• Stir in ham, onions, raisins and rice; chill. Garnish with chopped parsley and toasted slivered almonds, if desired.

Ingredients:

3 teaspoons MAGGI Granulated Chicken Flavor Tomato Bouillon
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon red pepper flakes

Procedure:

• Place bouillon, cumin, chili powder, garlic powder, onion powder and red pepper flakes in small bowl; mix well. Store in airtight container.

• TIPS FOR USE:
• Rub on 1 1/2 pounds boneless sirloin steaks. Cook on a grill or in a skillet to desired doneness.

• Immediately sprinkle on 2 pounds fried potatoes and toss to coat evenly for delicious seasoned fries.

• Add to 1 1/2 to 2 pounds ground beef or pork during cooking for a delicious filling for tacos.

Ingredients:

400 grams beef tenderloin strips
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/4 teaspoon AJI-NO-MOTO® Umami Seasoning
1/8 cup chopped garlic
1/3 cup butter
1/8 cup soy sauce
3 tablespoons cornstarch dissolved in
1 cup water
1/2 cup sliced mushroom
1/2 teaspoon AJI-SHIO Seasoning Mix with Garlic
1/4 cup toasted garlic chips

Procedure:

• Rub beef tenderloin with AJINOMOTO GINISA All Purpose Seasoning Mix, AJI-NO-MOTO Umami Seasoning, garlic, butter and soy sauce.

• Set aside for 30 minutes inside the refrigerator.

• Transfer mixture in a microwaveable container. Add cornstarch mixture and mushroom. Blend well, cover, but leave a small opening about 1 inch.

• Cook in microwave oven for 10 minutes at 800-850w.

• After 10 minutes, sprinkle AJI-SHIO Seasoning Mix with Garlic mix well and cook for another 5 minutes at 800-850w.

• Let it stand for 3 minutes, sprinkle with toasted garlic chips before serving.

Ingredients:

1 teaspoon butter
1 cup chopped tomatoes
1/2 kilo ground beef
1 cup soup stock
1/2 cup tomato sauce
3 tablespoons tomato catsup
2 teaspoons achuete oil (optional )
2 cups diced potatoes
1/2 cup sweet peas
1 tablespoon sugar
2 packs 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/8 teaspoon AJI-NO-MOTO® Umami Seasoning

Procedure:

• In a microwaveable bowl, melt butter for 30 seconds at High Power.

• Add tomatoes and cook for 3 minutes.

• Place ground beef and cook for 5 minutes or until beef is no longer pink, stirring twice.

• Add soup stock, tomato sauce, tomato catsup, and achuete oil.Mix well.

• Add potatoes and sweet peas and sugar. Cook for 5 minutes.

• Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix and AJI-NO-MOTO Umami Seasoning. Mix well and cook for another minute before serving.