Ingredients:
6 pieces chorizo de bilbao
1 piece chopped onion
3 cloves chopped garlic
1/2 head shredde cabbage
5 large pieces potatoes, washed, peeled, boiled and mashed
3 cups beef stock
6 pieces saba bananas
1/2 cup canned garbanzos
1/2 cupgrams green beans
3 cups tomato sauce
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
2 heads chopped garlic
2 tablespoon vinegar
Salt and pepper to taste
Mashed potatoes
Procedure:
- Tie beef with a kitchen string and sear on all sides. Set aside.
- Sauté onion, garlic and chorizo. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix. Add in beef, stock and tomato sauce. Simmer for about 20 minutes.
- Add in cabbage, garbanzos, green beans and saba. Continue to simmer for another 10 minutes.
- Serve with mashed potatoes and smoky eggplant relish.
- Grill eggplant over flame. Remove skin. Chop.
- Combine garlic and eggplant. Add in vinegar, salt and pepper.
Original Post: ajinomoto
Ingredients:
4 pieces srloin cutlets (1/2 inch thick)
2 cups kesong puti
4 tablespoons parsley
3 cloves garlic
1/2 cup bread crumbs
1 pack 6 grams AJI-SHIO Seasoning Mix with Pepper
1/2 cup crushed Tomato
1 pc chopped onion
4 cloves choppec garlic
2 tablespoon sugar
3 tabelspoon vinegar
2 pieces bay leaf
- Pound the sirloin cutlets.
- On a bowl, combine kesong puti, parsley, garlic, breadcrumbs and season with AJI-SHIO Seasoning Mix with Pepper .
- Put kesong puti mixture on top of sirloin cutlets and roll into an envelope then tie with a kitchen string.
- Pan-fry the rolled up cutlets until brown then set aside.
- On the same pan throw away excess oil then sauté onions and then garlic. Add in bay leaf and crushed tomatoes.
- Simmer for about 5 minutes. Add in vinegar and sugar, then season with salt and pepper.
- Remove the kitchen strings from the cutlets then add it in the tomato mixture, simmer for 3 minutes.
- Serve.
Original Post: http: ajinomoto
Ingredients:
2 cans (7.6 fl. oz. each) NESTLÉ Media Crema or 2 cups sour cream
2 teaspoons MAGGI Granulated Chicken Flavor Bouillon
2 canned chipotle chiles in adobo sauce seeded and finely chopped
4 teaspoons chipotle adobo sauce
Assorted crackers and vegetables
Procedure:
- Combine media crema, bouillon, chiles and adobo sauce in medium bowl.
- Mix until combined.
- Refrigerate until ready to serve.
- Serve with crackers and vegetable.
Original Post: descubremaggix
Ingredients:
salt
pepper
1 kilo pork ribs
2 pcs whole white onions
½ bar butter
½ cup flour
1 cup fresh button mushroom
12 cups chicken stock
½ cup liquid seasoning
½ cup white wine
1 cup fresh peas
½ cup vegetable oil
10 pcs garlic bulbs
1 cup black rice
1 cup red rice
1 bunch kuchay tips
1 tbsp olive oil
Procedure:
- For risotto : Add olive oil in pan. Add in the black rice and red rice and mix for 5 mins. Add 2 ½ cup chicken stock and bring to a simmer. When the liquid is almost absorbed, add some more stock. When it is completely absorbed, add salt, pepper and 1 tbsp soy sauce. Mix and stir in some freshly grated parmesan cheese. Top with freshly grated parmesan cheese. Garnish with chopped kuchay.
- For ribs : Season pork ribs with salt and pepper. Pan fry in a little oil until it browns. Place meat in a metal tray and cover with chopped onions and garlic. Place in the oven for 10 to 15 mins and set aside. Using the pan wherein the ribs were fried, add butter and sauté mushrooms. Add in flour, a little white wine, chicken stock and liquid seasoning. Mix until it thickens and set aside to be used as sauce. Caramelize whole onions and stir-fry peas to be used as side dish and garnish. Garnish with kuchay tips.
- Plate altogether. Serve while hot.
Original Post: www.ajinomoto.com.ph
Ingredients:
2 oz vodka
1 oz coffee liqueur (Kahlúa or Tia Maria)
light cream
Procedure:
- Pour vodka and coffee liqueur over ice cubes in an old-fashioned glass. Fill with light cream and serve.
Original Post: www.ajinomoto.com.ph
Ingredients:
- 1. Put the queso in a Bowl and haluan of flour.
- 2. In a skillet, place the beer, lime juice and month.
- 3. Softer fires and gently place the cheese mix and the remaining elements.
- 4. Prepare the fondue with bread and broccoli.
Original Post: www.ajinomoto.com.ph
Ingredients:
Procedure:
- In hot oil, stir fry shrimp for a minute.
- Stir in carrots, green beans, celery and chicharo .
- Add shrimp juice and bring to a boil until vegetables are done.
- Mix in fried tokwa and fish balls.
- Sprinkle AJINOMOTO GINISA ALL PURPOSE SEASONING MIX and add soy sauce.
- Thicken with cornstarch solution.
Original Post: www.ajinomoto.com.ph