Menu Recipe

Menu Recipe

AJI-NO-MOTO® can be used…

During preparation
  • Sweet and sour fish soup
During cooking
  • Mashed potatoes with chicken
  • Stew of Pak-choi,mashroom and scallop
  • Fortune Golden Prawns
  • Chicken Biriyani
  • Fry tofu with Shred Meat
  • Kangkung Belacan
  • Egusi Soup
  • Traditional Cebiche
  • Pork Menudo
  • Sweet and sour fish soup
At the end of cooking
  • Egg topping rice
  • Tom Yum Kung

Recipes from around the world that use AJI-NO-MOTO®

BrazilBrazil

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Mashed potatoes with chicken

BrazilBrazil

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Mashed potatoes with chicken

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

Mashed potatoes with chicken

Ingredients

1 tablespoon margarine
3 potatoes (500g), cooked and mashed
1/2 cup milk (100ml)
4 tablespoon heavy cream
1 teaspoon salt
1 boneless chicken breast, grilled and shredded
1 teaspoon AJI-NO-MOTO®

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.

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ChinaChina

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Stew of Pak-choi,mashroom and scallop

ChinaChina

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Stew of Pak-choi,mashroom and scallop
Stew of Pak-choi,mashroom and scallop

Ingredients

Dried Mushroom 52g
Dried scallop 132g
Pak-choy(Chinese cabbage) 120g
Seasoning:
AJI-NO-MOTO® 3g
Salt 2g
"Amoy" Soy sauce small amount

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.
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Hong KongHong Kong

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Fortune Golden Prawns

Hong KongHong Kong

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Fortune Golden Prawns

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

Fortune Golden Prawns

Ingredients

Shelled medium sized prawns 480g
Salted egg yolk 4pcs
Finely chopped garlic 1/2 teaspoon
Finely chopped ginger 1/2 teaspoon
Plain White Powder 1/2 teaspoon
Condiments:
AJI-NO-MOTO® Umami Seasoning 1/3 teaspoon
AJI-NO-MOTO® Table Salt 1/4 teaspoon
Sugar 1/2 teaspoon
Chopped scallion 40g
Soy sauce 1 teaspoon
Chinese Wine 1 soupspoon
sesame oil 1/2 teaspoon

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

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IndiaIndia

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Chicken Biriyani

IndiaIndia

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Chicken Biriyani

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

Chicken Biriyani

Ingredients

Chicken 600gms
Basmathi rice 300gms
yoghurt 60gms
onions(chopped) 200gms
Tomatoes(chopped) 150gms
Mint leaves 50gms
Coriander leaves 15gms
Cooking oil 15gms
Chilli powder 10gms
Ginger garlic paste 20gms
Green chilli 20gms
salt To taste
AJI-NO-MOTO® 5gms
Garammasala 25gms

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.

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IndonesiaIndonesia

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Fry tofu with Shred Meat

IndonesiaIndonesia

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Fry tofu with Shred Meat

Introduction

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

Servings

12 pieces

Fry tofu with Shred Meat

Ingredients

Vegetable oil
8 shallot, minced
5 clove garlic, minced
400 gr China tofu, mashed
1 teaspoon salt
1 tablespoon coriander, ground
150 gr meat, shreded
AJI-NO-MOTO®
100 g wheat flour
chilli sauce / tomato sauce

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
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JapanJapan

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Egg topping rice

JapanJapan

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Egg topping rice

Introduction

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

Servings

One serve

Egg topping rice

Ingredients

Egg (uncooked) 1piece
Rice 1bowl
Soy source small amount
AJI-NO-MOTO® 3pinches

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
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MalaysiaMalaysia

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Kangkung Belacan

MalaysiaMalaysia

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Stir-Fried Water Convolvulus in Shrimp Paste (Kangkung Belacan)
Stir-Fried Water Convolvulus in Shrimp Paste (Kangkung Belacan)

Ingredients

500g (edible portion) Water Convolvulus/ water spinach/ kangkung
5 tbsp Cooking oil
2 tbsp Water
1 tsp Sugar
3 dashed AJI-NO-MOTO®

A:blended

2 tbsp or 20g Dried shrimp, washed then drained
8 Dried chilli, washed, cooked and blended
5 or 100g Shallot
3 cloves or 20g Garlic
2 tsp or 5g Dried shrimp paste/ belacan, in powder form
4 tbsp Water

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.
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NigeriaNigeria

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Egusi Soup

NigeriaNigeria

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Egusi Soup

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

Egusi Soup

Ingredients

2 Cups of Egusi
15 cl of Red Palm Oil
1 Kilo of Meat
1 Medium size Dry- Fish
100g of Crayfish
2 medium size Onions
5 round red pepper
1/8 Kilo of Vegetable (Bitter leaf or Pumpkin leaf )
1 cup water
1 tea spoon of Salt
3g of AJI-NO-MOTO®

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
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PeruPeru

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Traditional Cebiche

PeruPeru

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Traditional Cebiche

Introduction

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

Servings

2-3 servings

Traditional Cebiche

Ingredients

Fresh and thick white fish (eg: sea bass, sole) 500gr
red onion, thinly sliced and rinsed 1/2
celery stem, chopped 1
garlic cloves, crushed 2
Aji limo chili pepper, seeded and sliced 1
lemon juice, freshly squeezed and strained. 150ml
teaspoon AJI-NO-MOTO® 1/2
teaspoon fresh cilantro, chopped 1
teaspoon fresh parsley, chopped 1
Salt and Pepper  
lettuce  
boiled sweet potato 3
pieces of boiled corn, 2 cm width 8

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

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PhilippinesPhilippines

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Pork Menudo

PhilippinesPhilippines

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Pork Menudo

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

Pork Menudo

Ingredients

2 tablespoons cooking oil
2 tablespoons garlic, chopped
1 /4 cup onions, chopped
400 grams pork pigue, diced
100 grams pork liver, diced
1 cup water or broth
1 teaspoon salt
1/4 cup soy sauce
1 cup tomato sauce
1 cup water or broth
1 cup potatoes, diced
1 cup carrots, diced
1/4 teaspoon ground pepper
1/4 cup red bell pepper, diced
1/4 cup green bell pepper, diced
¼ cup grated cheese
salt and pepper to taste
1 teaspoon AJI-NO-MOTO® Umami Super Seasoning

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.

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ThailandThailand

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Tom Yum Kung(Thai spicy shrimp soup)

ThailandThailand

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Tom Yum Kung(Thai spicy shrimp soup)

Introduction

Most famous Thai dish

Servings

4 servings

Tom Yum Kung(Thai spicy shrimp soup)

Ingredients

1/2 Kg. prawn, shelled and veined
5 cups of water
2 crushed stalk lemon grasses
4 - 5 torn kaffir lime leaves
3 tbsp. chopped shallot
2 tbsp. fish sauce
10 - 12 crushed hot chillies
3 tbsp. lime juice
1/2 tsp. salt
4 - 5 coriander, cut into flavor
1 tsp. Rosdee Chicken
AJI-NO-MOTO®

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.
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VietnamVietnam

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Sweet and sour fish soup

VietnamVietnam

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Sweet and sour fish soup

Introduction

Soup is a main dish in Vietnamese cuisine. Diversify your menu of soup with Sweet and sour fish soup.

Servings

6 servings

Sweet and sour fish soup

Ingredients

600gr of fresh catfish
2 ripe tomatoes
½ pineapple
100gr of bean sprout
100gr of bacha (or celery)
100gr of okras
3 sprigs of rice paddy
3 sprigs of long coriander
1 sprig of minced spring onion
1 sprig of coriander (cilantro)
1 tbsp of chopped shallot
10gr of tamarind
1.5 liter of water
2 tsp of sugar
4 tsp of fish sauce
1.5 tsp of salt
1 tsp of AJI-NO-MOTO®
* tbsp: tablespoon, tsp: teaspoon

Directions

  • 1.To prepare
    • • Remove the innards of the cat fish and wash them well, cut it into 2cm slices. Marinate with 1 tsp of pepper, 1tsp of minced onion, 1 tsp of fish sauce,½ tsp of AJI-NO-MOTO® about 15 minutes.
    • •Wedge the tomatoes. Cut the pineapple into bite size. Cut each okra into 3 pieces. Peel the bacha stems, cut into 2 cm pieces.Wash bean sprout.Wash and chop rice paddy herb, long coriander and spring onion.
    • • Soak tamarind paste in warm water a few minutes and take the juice.
  • 2.To cook
    • • Heat 2 tbsp of cooking oil in a pot, fry fish slightly with chopped shallot until cooked. Transfer to a plate. Add tomato and pineapple, fry for 2 minutes and add 1.5 liter of water, bring to boil.
    • • Add tamarind juice, 2 tbsp of sugar, 4 tsp of fish sauce, 1.5 tsp of salt and 1 tsp of AJI-NO-MOTO®. Finally, add bean sprout, okras, bacha, fish and cook for 2 minutes.
    • • Turn off the gas cooker.
  • 3.To serve
    • • Ladle sour soup into a large bowl, add chopped herbs.
    • • Served with fish sauce and sliced chili.
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