Hot 4 Recipe

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.