Menu Recipe

Introduction

"This rich and yummy potato dish goes great with your everyday meals.
It's very easy to make and tastes wonderful when served with rice and bean, a popular Brazilian dish."

Servings

5 Servings

Ingredients

Directions

• 1.Melt the margarine in a pan over medium heat.
  Add the potatoes, milk, heavy cream and salt and stir untill it gets uniform and warm.
• 2.Mix the chicken and AJI-NO-MOTO®, and it´s ready to be served.

Tips

Decorate with chopped fresh parsley.

Ingredients

Directions

• 1.Preparation
  • <A>Scallope : Add spring onion and ginger,cooking wine to scallop and steam it in the steamer basket
  • <B>Mushroom : Chop dried mushroom into chunks and boil lightly
  • <C>Pak-choi (Chinese cabbage) : Boil pak-choi lightly
• 2.Cooking
  • 1) Add scallop<A> and mushroom<B> into cooking pan
  • 2) Make sauce.Heat oil, and add cooking-wine,and water and season it with salt and AJI-NO-MOTO®
  • 3) Pour sauce on 1) and steam it for 30 min.  Add boiled pak-choi <C> and simmer for 5 min.

Introduction

The prawns not only smell great, but aslo the ensemble of refreshing and sweet tastes of the prawn. This sumptuous dish surely gratifies your craving

Servings

3 servings

Ingredients

Directions

• 1.Cut the salted egg yolk into coarse grains
• 2.Wash the prawns and cut the legs. Wipe dry
• 3.Use 1/2 teaspoon of plain white powder to spread on the prawns and mix them well
• 4.Use high power to hear a wok. Put the prawns in with heated oil. Then dry them from oil
• 5.Fly the chopped salted egg yolk and other ingredients. Put the prawns in a wok. Add in condiments and fry everything until they becomedry. Put them on a plate and they are ready to be served

Tips

The oil should be heated until it smokes along the rim of the wok before the prawns are put in. The prawns should be fried until golden. The lid should be covered and left on cooking briefly. Do not overcook it, as the prawns turn tough easily

Introduction

The popular indian dish "Biriyani" is a treat to taste buds. The rice is boiled together with chicken and spices to grace all occasions of celeberations and festivals.

Servings

5 Person

Ingredients

Directions

• * Soak Basmathi rice in water for 10 minutes. Marinate cleaned chopped chicken pieces in yoghurt for 20 minutes. Saute the chicken in oil in a pressure cooker. Add garam masala , green chillies, onion and saute till golden brown colour and add ginger garlic paste, and saute for another 5 minutes. Add mint leaves, coriander leaves,chilli powder, AJI-NO-MOTO®, salt and saute for 5 minutes . Add the soaked rice and 450ml water and pressure cook for 15 minutes. Serve it hot with onion raitha.

Tips

Cut onions and tomatoes mixed with yogurt is called raitha, which adds to the taste of Biriyani.

Introduction

"Snack menu with tofu are healthy & delicious snack, it's really fit for picnic meal, children will love it"

Servings

12 pieces

Ingredients

Directions

• 1.Heat 2 tablespoon vegetable oil, stir fry onion and garlic until fragrant, remove, set aside
• 2.Stir together tofu, salt, onion & garlic (from no.1), coriander, meat, AJI-NO-MOTO® and flour become dough
• 3.Take 1 tablespoon dough (from no.2), shape as you like
• 4.Fry dough (from no.3) in hot oil until golden brown, remove and drain.
  Serve with chilli sauce or tomato sauce

Tips

Variety of Tofu :

• - Silken Tofu and Japanese Tofu
  Have smooth and soft texture, easy to shattered, and high water content, so it won't crispy when it's fry.
  sign for unfresh tofu are when size of tofu shrink
  Useness : suitable for tofu mun, stir fry, and soup
• - China Tofu and Bandung Tofu
  Have firm and thick texture. Crispy when it's fry. Freshness of this tofu can be known by it firmness and smells not sour
  Useness : suitable for traditional menu

Introduction

You can enjoy "Egg topping rice" which is Japanese soul food with umami enhanced by "AJI-NO-MOTO®"

Servings

One serve

Ingredients

Directions

• 1.Serve boiled rice in the rice bowl
• 2.Make a dent on the center of rice by chopstick
• 3.Break egg into rice bowl
• 4.Sprinkle soy source and "AJI-NO-MOTO®" on the egg and rice

Ingredients

A:blended

Methods

• 1.Wash water convolvulus several times to remove soil. Drain and cut into 5cm sections.
• 2.Blend Ingredients (A) into paste form.
• 3.Heat cooking oil in a wok then sauté the paste for 2 minutes or until fragrant.
• 4.Put in water convolvulus and water.
• 5.Stir-fry for 2-3 minute under high heat.
• 6.Add in AJI-NO-MOTO® & sugar, mix thoroughly.
• 7.Dish up and serve hot with rice.

Introduction

"Rich in taste , rich in nutrients, of national popularity and a pure delight ! That's Egusi Soup.
Serve with pounded yam, and Cassava Puddings.

Servings

6 servings

Ingredients

Directions

• 1.Boil Meat with sliced Onions and add 1/2 teaspoon of salt and 1g of AJI-NO-MOTO®
• 2.Fry grounded melon (Egusi) in heated oil with sliced onions for 15 mins
• 3.Add Meat broth and half cup of water to the fried melon and cook for 5mins
• 4.Add already boiled meat, de-boned dry fish,and marshed pepper and crayfish and allow to simmer for 15-20 mins add 1/2 teaspoon of Salt and 2g of AJI-NO-MOTO® and stir.
• 5.Add Vegetable ( bitter leaf or pumpkin leaf), stir and simmer for 3mins

Introduction

"Fresh and Delicious... Cebiche is considered by most to be the national dish of Peru

Servings

2-3 servings

Ingredients

Directions

• 1.Wash and clean the fish with water and salt. Cut it in small cubes (1 - 2 cm)
• 2.Season the fish with the garlic and add salt and pepper to taste.
• 3.Mix this preparation very gently
• 4.Add chopped celery, Aji limo chili pepper, the cilantro and parsley, AJI-NO-MOTO® and the lemon juice.
• 5.Mixed all ; add the onions over the fish
• 6.Decorate serving plate with the corn, the sweet potatos, lettuce leaves and Aji limo in slices.
• If desired, you can add boiled seafood (prawns, squid, octopus, clams, etc)

Tips

You can use whatever fish or seafood you like so long as the ingredient must be absolutely fresh

Introduction

A tomato sauce-based stew with pork, liver, carrots, potato, and bell peppers. An all-season favorite dish prepared for festive or ordinary occasions.

Servings

4-6 servings

Ingredients

Directions

• 1.Heat oil in a pan, sauté garlic, onions, pork pigue and liver for 5 minutes over medium heat.
• 2.Add broth, salt, soy sauce and tomato sauce. Cover and simmer for 15 minutes.
• 3.Add broth, potatoes, carrots, pepper, red and green bell pepper and cheese.
• 4.Season with salt, pepper and AJI-NO-MOTO® Umami Super Seasoning. Cover and simmer in low heat for 5 minutes.

Tips

Chill cheese before grating and brush cheese grater with a little oil for better shredding.

Introduction

Most famous Thai dish

Servings

4 servings

Ingredients

Directions

• 1.Boil the water, add lemon grass, kaffir lime leave, shallot, coriander stalks, salt and ROSDEE.
  When the soup boiled again, add the prawns.
• 2.Season with fish sauce and add coriander leaves, remove from the heat.
• 3.Add hot chilli and lime juice. Season to taste and final touch of AJI-NO-MOTO®.

Tips

• 1. For good aroma, add pounded dried chili and pounded roasted shallot and garlic to the soup.
• 2. For the bright color, fry the prawn's fat (in the head) together with 1 - 2 tsp. oil and 1/8 tsp. grounded paprika for a few minutes and add to the soup.