Hot 4 Recipe

Ingredients:

Original Post: www.ajinomoto.com.ph

Ingredients:

Ingredients:

1 cup cubed Cheddar cheese

Batter:
2 beaten eggs
2 tablespoons dijon mustard
1/3 cup water
1/2 cup flour
1/2 teapsoon AJI-SHIO Seasoning Mix with Garlic
1/2 teaspoon AJI-SHIO Seasoning Mix with Pepper
1/8 teaspoon AJI-NO-MOTO® Umami Super Seasoning

Procedure:

• Combine egg. mustard, water and flour. Sprinkle AJI-SHIO Seasoning Mix with Garlic, AJI-SHIO Seasoning Mix with Pepper and AJI-NO-MOTO Umami Seasoning. Blend well until smooth.

• Dip each cheese cube in batter until covered and immediately deep fry until coating becomes crisp and golden brown.

Original Post: www.ajinomoto.com.ph

Ingredients:

12 jumbo whole white mushrooms stems removed
1 tablespoon olive oil
1/2 cup (2 ounces) grated Oaxaca cheese
3 tablespoons BIMBO Bread Crumbs
1 tablespoon finely chopped celery
1 tablespoon water
1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
1 teaspoon dried oregano crushed

Procedure:

• Preheat oven to 375° F.

• Brushoutside of mushrooms with oil. Place on baking sheet with the opening up.

• Combine cheese, bread crumbs, celery, water, bouillon and oregano in small bowl. Fill mushrooms with mixture.

• Bake for 15 minutes or until mushrooms are golden brown and cheese is melted. Serve warm.

Original Post: www.descubremaggi.com

Ingredients:

6 cups thinly sliced green cabbage
1 cup grated carrot
1/2 cup sliced green onions
1/2 cup white vinegar
1/4 cup water
2 teaspoons dried oregano
1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
1/2 teaspoon crushed red pepper

Procedure:

• Combine cabbage, carrot and green onions in large bowl. Combine vinegar, water, oregano, bouillon and crushed red pepper in small bowl. Pour over cabbage mixture; stir. Refrigerate. Serve with Pork Pupusas.

Original Post: www.descubremaggi.com

Ingredients:

4 1/4 cups water divided
2 large tomatoes quartered
1 medium white onion quartered
3 medium jalapeños seeded and deveined (optional)
2 cloves garlic peeled
2 tablespoons vegetable oil
2 tablespoons MAGGI Granulated Chicken Flavor Tomato Bouillon
1 1/2 teaspoons ground cumin
2 cups cooked, shredded chicken
1 can (15.25 oz.) whole kernel corn drained
1 medium zucchini diced
1 medium carrot diced
Fried corn tortilla strips
NESTLÉ Media Crema
Chopped cilantro (optional)

Procedure:

• Place 1/4 cup water, tomatoes, onion, jalapeños and garlic in blender; cover. Blend until smooth. Heat oil in large dutch oven over medium-high heat. Add puree to saucepan; cook, stirring frequently, for 10 to 15 minutes or until puree has thickened. Add remaining 4 cups water; bring to a boil. Add bouillon and cumin; stir. Add chicken, corn, zucchini and carrot. Reduce heat to medium-low; cover. Cook for 10 minutes or until heated through.

• Serve with tortilla strips, media crema and cilantro.

Original Post: www.descubremaggi.com

Ingredients:

FILLING
1 small russet potato unpeeled
2 tablespoons olive oil
1 pound lean ground beef
2 medium onions, chopped
1 large green bell pepper, chopped
1/2 cup pimiento-stuffed green olives chopped
4 MAGGI Beef Flavor Bouillon Cubes crushed
1 tablespoon chili powder
1 teaspoon ground cumin

PASTRY
4 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable shortening melted
1 cup warm milk
1 large egg beaten
1 large egg yolk beaten
Vegetable oil for deep frying
Spicy Cilantro Dipping Sauce (recipe follows)

Procedure:

FOR FILLING:

• Cover potato with water in medium saucepan; bring to a boil. Boil for 5 minutes. Grate potato (should have 1 1/2 cups); set aside.

• Heat oil in large skillet over medium-high heat. Add beef, onions and bell pepper; cook, stirring occasionally, for 8 minutes or until beef is no longer pink. Add potato, olives, bouillon, chili powder and cumin; cook for 3 minutes. Let cool.

FOR PASTRY:

• Combine flour, baking powder and salt in large bowl. Add shortening, milk, egg and egg yolk. Stir with a fork until dough forms a ball. Roll into twenty 1 1/2-inch balls. Roll each ball on floured surface to 6-inch circle. Keep dough balls covered as you work.

• Heat oil in large saucepan for frying.

TO ASSEMBLE:

• Place 1/4 cup filling in center of each circle. Wet edges with water and fold in half; seal edges by pinching together or crimping with fork. Fry a few empanadas at a time until golden brown or place on baking sheets and bake in preheated 400° F oven for 12 to 15 minutes or until golden brown. Serve warm with Spicy Cilantro Dipping Sauce.

FOR SPICY CILANTRO DIPPING SAUCE:

• Combine 1 cup finely chopped fresh cilantro, 1/4 cup fresh lime juice, 1/4 cup MAGGI Seasoning Sauce, 1 to 2 tablespoons packed brown sugar and 2 teaspoons hot pepper sauce in medium bowl.

Original Post: www.descubremaggi.com

Ingredients:

2 tablespoons Caribbean jerk seasoning
4 cans (15 or 16 oz. each) black beans, drained
2 1/2 cups water
1/3 cup olive oil
1/4 cup fresh lime juice
1 MAGGI Chicken Flavor Bouillon Cube crumbled
1 can (7.6 fl. oz.) NESTLÉ Media Crema
1 red onion chopped
Lime wedges

Procedure:

• Toast seasoning blend in large, heavy saucepan over medium heat for 3 minutes or until fragrant and slightly darker in color. Remove from heat.

• Pour seasoning blend, beans, water, oil, lime juice and bouillon in food processor or blender (in batches, if necessary). Cover; process until almost smooth.
  

• Pour mixture back into saucepan; cook over medium heat, stirring constantly, until heated through and thickened. Season with salt, if desired.

• Top with media crema and onion. Serve with lime wedges.

Original Post: www.descubremaggi.com

Ingredients:

1/2 teaspoon dried oregano leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon ground coriander
2 tablespoons vegetable oil
2 lbs. beef or goat stew meat cut into bite-size pieces
1 lb. boneless, skinless chicken breast halves cut into bite-size pieces
1 large onion, chopped
1 large green bell pepper, chopped
3 large cloves garlic finely chopped
5 cups water
1 large yam peeled and cut into 1-inch pieces
1 medium russet potato peeled and cut into 1-inch pieces
1 large, firm ripe plantain cut into 1-inch pieces
1 MAGGI Beef Flavor Bouillon Cubes crushed
1 lb. ham cut into bite-size pieces
2 ears of corn cut into 1-inch slices (optional)
1 jar (3.5 oz.) capers, drained (optional)
2 teaspoons hot pepper sauce

Procedure:

• Combine oregano, thyme and coriander in small bowl. Sprinkle half of mixture over beef. Heat oil in large saucepan over medium-high heat. Add beef; cook, stirring occasionally, until no longer pink. Remove from pan. Sprinkle remaining herb mixture over chicken. Cook chicken until no longer pink, adding more oil if necessary. Remove from pan. Cook onion, bell pepper and garlic until tender, adding more oil if necessary.

• Add beef to vegetables in saucepan. Stir in water, yam, potato, plantain and bouillon. Bring mixture to a boil. Reduce heat to medium-low. Cover; cook for 30 minutes. Add chicken and ham; cover. Cook for an additional 40 minutes or until beef is tender. Mash potatoes, yam and plantain in pot with potato masher. Stir in corn, capers and hot pepper sauce. Cook for 10 minutes or until corn is tender.

Original Post: www.descubremaggi.com

Ingredients:

3 pounds chicken pieces skin removed
Salt and ground black pepper
2 tablespoons vegetable oil divided
1 large onion chopped
1 large tomato chopped
2 cloves garlic chopped
1 1/2 cups uncooked long-grain white rice
2 cups water
2 large carrots sliced
1/2 cup chopped red bell pepper
1/2 cup pimiento-stuffed green olives cut in half
1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
1 cup frozen peas thawed
2 tablespoons grated cotija or Parmesan cheese

Procedure:

• Sprinkle chicken with salt and black pepper. Heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken; cook until browned on all sides. Remove from skillet; keep warm.

• Heat remaining 1 tablespoon oil in skillet. Add onion, tomato and garlic; cook for 2 minutes or until onion is tender. Add rice; cook for 2 minutes. Add water, carrots, bell pepper, olives and bouillon. Bring to a boil. Place chicken pieces over rice mixture.

• Reduce heat to medium-low; cover. Cook for 10 minutes. Stir in peas. Cook, stirring once during cooking time, for an additional 15 to 20 minutes or until rice is tender and liquid is absorbed. Sprinkle with cheese before serving.

Original Post: www.descubremaggi.com

Ingredients:

3 lbs. chicken thighs skin removed
6 cups water
1 large onion chopped
2 large stalks celery chopped
1/4 cup MAGGI Granulated Chicken Flavor Bouillon
2 teaspoons dried guascas or thyme leaves
1 1/2 lbs. mixed potatoes (red, russet and yellow) peeled and cut into 1/2-inch pieces
2 ears of corn cut into 1-inch slices
1 tablespoon lime juice
1/2 cup NESTLÉ Media Crema
Accompaniments: NESTLÉ Media Crema, chopped avocado and capers

Procedure:

• 1. Place chicken, water, onion, celery, bouillon and guascas in large saucepan or Dutch oven. Bring to a boil. Reduce heat to medium-low; cover. Cook for 30 minutes.

• Remove chicken to cool. Add potatoes to broth; cover. Cook for 40 minutes or until potatoes are tender. Mash some of the potatoes in pan with potato masher.

• Remove chicken meat from bones and return to pan. Add corn and lime juice; cook, uncovered, for 5 to 10 minutes or until thickened. Stir in 1/2 cup media crema. Serve with media crema, avocado and capers.
  

Original Post: www.descubremaggi.com

Ingredients:

12 ounces pork chorizo cooked, drained and crumbled
1 jar (16 ounces) chunky salsa
1 3/4 cups water
1 can (14.5 ounces) diced tomatoes undrained
1 MAGGI Chicken Flavor Bouillon Cube
2 cups diced potatoes
2 cups frozen cut green beans thawed
1 can (15 ounces) black beans rinsed and drained
Toppings: sliced green onions, shredded cheddar cheese, NESTLÉ Media Crema or sour cream (optional)

Procedure:

• Heat salsa, water, tomatoes and juice and bouillon in medium saucepan over medium-high heat, stirring occasionally, until gently boiling. Add potatoes. Cover; cook for 15 minutes. Add chorizo, green beans and black beans. Cook, stirring occasionally, for 10 minutes or until potatoes are tender. Top with toppings.

Original Post: www.descubremaggi.com

Procedure:

• Heat butter in low fire and cook garlic for 2 mins. Add ham, black pepper, cream and AJINOMOTO GINISA All Purpose Seasoning Mix. Cook for another 2 mins.

• Add mixture to the mashed camote. Add mozzarella and mix. Adjust seasoning.

• Use 1 tablespoon of mixture and roll into balls. Roll them in breadcrumbs. Dip in egg and roll again in breadcrumbs.

• Refrigerate for 30mins. Heat oil and deep fry croquettes in batches of 5-7 pcs until lightly brown. Drain in paper towels.

• Garnish with scallions. Season with pinch of chili powder and paprika. Serve.

Original Post: www.ajinomoto.com.ph

Ingredients:

1 loaf French bread (approx 18 1/2 inches long)
1/2 cup softened butter or margarine
2 tablespoons chopped parsley

Garlic-Sour Cream Spread:
1 cup all purpose cream
2 tablespoons calamansi juice
1 tablespoon sugar
1/4 cup chopped unsalted cashew nuts
2 teaspoons AJI-SHIO Seasoning Mix with Garlic

Procedure:

• Slice French bread diagonally into 18 pieces about 1 inch thick.

• Combine softened butter and parsley. Mix well.

• Using a pastry brush, spread on bread slices.

• Toast bread for 5 minutes until crisp and golden brown. Set aside.

• Prepare spread, combine all purpose cream, calamansi juice, sugar and cashew nuts. Sprinkle AJI-SHIO Seasoning Mix with Garlic and mix very well. Chill.

• Serve together with buttered toast.

Original Post: www.ajinomoto.com.ph

Ingredients:

1/2 kilo chicken wings
1/2 teaspoon AJI-SHIO Seasoning Mix with Pepper
3 teaspoons calamansi juice
3 tablespoons all purpose flour
Cooking oil for frying

Honey BBQ Sauce:
1/4 cup banana catsup
1 tablespoon brown sugar
1 teaspoon honey
1 1/2 teaspoons soy sauce
1 teaspoon AJINOMOTO GINISA All Purpose Seasoning Mix
1 tablespoon cornstarch
1/4 cup water

Dip:
2 tablespoons mayonnaise
2 tablespoons low fat milk
1/8 teaspoon AJI-SHIO Seasoning Mix with Pepper
1/8 teaspoon AJI-SHIO Seasoning Mix with Garlic

Procedure:

• Cut the wings into two. Marinate in calamansi juice and AJI-SHIO Seasoning Mix with Pepper. Dredge with flour.

• Deep fry chicken wings in hot oil until golden brown. Set aside.

• Prepare sauce, mix banana catsup, brown sugar, honey, soy sauce and AJINOMOTO GINISA All Purpose Seasoning Mix. Add cornstarch dissolved in water and stir until smooth. Let boil until thick.

• Toss wings with Honey BBQ Sauce until well coated. Garnish with spring onions. Serve with Dip.

• Prepare dip, combine mayonnaise, milk, AJI-SHIO Seasoning Mix with Pepper and AJI-SHIO Seasoning Mix with Garlic and stir until smooth.

Original Post: www.ajinomoto.com.ph

Ingredients:

1/3 cup tomatoes

Procedure:

• In a large bowl, whisk together the sour cream, mayonnaise and Worcestershire sauce. Season with mustard, garlic powder, salt and pepper. Stir in blue cheese. Cover, and refrigerate for 24 hours before serving.
  

• In a large skillet or cook prawns in oil until done, about 3 mins. Remove prawns and oil from skillet/fryer, drain oil and reserve chicken.

• Melt butter/margarine in skillet, then add vinegar, tomato sauce, sugar and hot sauce. Season with AJI-SHIO Seasoning Mix with Garlic. Stir all together. Add cooked chicken to sauce and stir over low heat to coat.

• Arrange the greens, top it with the buffalo strips and drizzle with the bleu cheese dressing. Serve.

Original Post: www.ajinomoto.com.ph

Ingredients:

Oil for deep frying
1/2 cup butter
1/2 cup hot sauce
1/4 teaspoon ground black pepper
1 pack 6 grams AJI-SHIO Seasoning Mix with Pepper
1 pack 6 grams AJI-SHIO Seasoning Mix with Garlic
1 cup all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
3 pcs chicken breast, boneless and skinless, sliced into strips
1 cup sour cream
1 cup cheddar cheese
10 pcs chives, chopped
Carrots and celery sticks

Procedure:

• Heat oil in a deep fryer to 375 degrees F (190 degrees C). Combine the butter, hot sauce, AJI-SHIO Seasoning Mix with Pepper and AJI-SHIO Seasoning Mix with Garlic in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.

• In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken strips in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.

• Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together.

• In a small bowl, mix together sour cream, cheddar cheese and chives. Serve with chicken, carrots and celery.

Ingredients:

1/2 kilo shelled and finely chopped shrimps
1/4 kilo finely chopped pork fat
6 tablespoons flour
1 pack 6 grams AJI-SHIO Seasoning Mix with Garlic
1 pack 6 grams AJI-SHIO Seasoning Mix with Pepper
1/4 teaspoon AJI-NO-MOTO® Umami Super Seasoning
2 beaten eggs
1/4 cup diced cheese
1/2 cup bihon, cut into 1/4 inch lengths

Procedure:

• Combine shrimps, pork fat, flour, eggs, AJI-SHIO Seasoning Mix with Garlic, AJI-SHIO Seasoning Mix with Pepper and AJI-NO-MOTO® Umami Super Seasoning.

• Coat cheese with shrimp mixture and shape into balls.

• Put noodles in a dry plate and roll each shrimp balls until completely coated.

• Deep fry in hot oil for 3-5 minutes until golden brown.

• Drain on paper towels.

Original Post: www.ajinomoto.com.ph

Ingredients:

8 pieces halved and toasted pandesal
1 cup thinly sliced tenderloin
1 tablespoon olive oil
2 tablespoons barbecue marinade mix
1/2 teaspoon AJI-SHIO Seasoning Miix with Garlic

Dip:
2 tablespoons olive oil
1/2 cup mayonnaise
1/4 cup parmesan cheese
2-4 tablespoons chopped basil leaves
1/8 cup chopped cashew nuts

Topping:
1 cup tomato slices, seeded
1/4 cup chopped spring onions

Procedure:

• Combine olive oil, barbecue marinade mix and AJI-SHIO Seasoning Miix with Garlic. Add tenderloin slices and marinate for at least 3 hours.

• Saute tenderloin slices including the marinade. Cool and set aside.

• Prepare dip, combine olive oil, mayonnaise, parmesan cheese basil leaves and cashew nuts. Mix well and chill.

• Spread dip mixture on pandesal. Add tomato slices, followed by tenderloin slices. Top with spring onions.

Original Post: www.ajinomoto.com.ph

Ingredients:

1/4 cup olive oil

Ingredients:

Bread Cups

Ingredients:

For Adobo:
500 grams chicken breast
1/4 cup oil
6 cloves of minced garlic cloves
1 cup soy sauce
2 cups vinegar
10 grams pepper corns
1 bay leaf
3 tablespoon liver spread
1 cup coconut cream
3 pieces of seeded and chopped chili fingers
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix

For Burrito:
3 pieces tortilla bread
Lettuce leaves
2 cups steamed plain rice
1 piece diced green bellpepper
1 piece diced red bell pepper
500 grams cheddar cheese (quickmelt)

Dip:

Sour cream

Procedure:

Ingredients:

1/4 cup vegetable oil
1 large onion sliced
1 large green bell pepper sliced
2 cloves garlic finely chopped
3 large tomatoes chopped
1/2 cup tomato sauce
8 güero chiles seeded and sliced
1/2 cup pitted green olives halved
1/2 cup orange juice
1/4 cup capers drained (optional)
2 tablespoons MAGGI Granulated Chicken Flavor Tomato Bouillon
1/2 cup white wine
1/4 cup MAGGI Granulated Chicken Flavor Bouillon
2 tablespoons MAGGI Seasoning Sauce
1/4 teaspoon ground white pepper
1 1/2 to 2 lb. white fish fillets (red snapper, cod or halibut)
Hot cooked rice

Procedure:

• Heatoil in large skillet over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, for 3 minutes or until onion is tender. Add tomatoes and tomato sauce; cook for 3 minutes. Add chiles, olives, orange juice, capers and chicken and tomato bouillon; cook for 8 minutes or until thickened.

• Combine wine, chicken bouillon, seasoning sauce and white pepper in 13 x 9-inch baking dish. Place fish in marinade, turning to coat all sides. Let stand for at least 5 minutes.

• Place fish over tomato mixture in skillet; discard marinade. Spoon sauce over fish. Reduce heat to medium-low. Cover; cook for 5 to 10 minutes or until fish flakes easily when tested with a fork. Serve with rice.

Original Post: www.descubremaggi.com

Ingredients:

18oz (500g) giant sea perch, prepared as two fillets
1 cup chopped ginger
1 tbsp chopped garlic
1.5 tbsp Knorr powder
2 tbsp vegetable oil
1 cup water
Red chilli and green onion for garnishing