Before, the kitchen is a
scary place for young people as cooking was a task used to be given to moms and
household helps. However, technology has
played a major role in helping people in the kitchen. Nowadays, everybody can cook by searching
online different cooking videos and “food hacks” that can help them create any
dish they want and show it off in social media.
Young celebrities Liza
Soberano and Kathryn Bernardo are the newest tandem to endorse AJI-NO-MOTO® Umami
Seasoning. Both of them enjoy cooking
for their loved ones. Apart from
searching the internet, Liza and Kathryn are confident in their cooking because
they can rely on a brand of seasoning to make delicious home-cooked dishes. Kitchen newbies or experienced cooks can rely
in AJI-NO-MOTO® to be their kitchen best friend – to help serve enjoyable and nourishing
dishes for the whole family.
AJI-NO-MOTO® can be used in
several dishes as it has no specific flavor of its own and has no smell and can
therefore help enhance the original flavor of any dish. AJI-NO-MOTO® is a quality product that is
safe as it is made from natural crops such as sugar cane, cassava or corn and
is manufactured through a natural process of fermentation. It enriches the taste of any dish by
providing the umami taste. Umami is the
fifth basic taste which is also described as the rich and savory (malinamnam).
Here are simple and easy to
follow recipe that young people can cook.
NILAGANG
BAKA
INGREDIENTS
2 ½ liters of water
1 teaspoon of black
peppercorns
2 pieces of onion,
medium-size, chopped
½ kilo of beef shank, cut
into serving pieces
2 pieces of corn, cut into
five per serving pieces
2 pieces of potatoes,
medium-size, peeled, quartered
½ piece of small cabbage,
quartered
1 ½ teaspoons of AJI-NO-MOTO® Umami Seasoning
1 tablespoon of iodized
salt
PROCEDURE
·
In a casserole, put 2 ½ liters of water, add
onions, peppercorns, and beef.
·
Boil beef until tender.
·
Add potatoes and corn; boil for 2-3 minutes.
·
Add cabbage, mix well.
·
Sprinkle AJI-NO-MOTO® Umami Seasoning and simmer for 30 minutes.
·
Add salt and mix well.
·
Serve hot.
OMURICE
INGREDIENTS
Rice
Mixture:
1 ½ tbsps of vegetable oil
¼ cup of garlic, peeled,
minced
¼ cup of onions, peeled,
minced
½ cup of ground pork
½ cup of frozen carrots
¼ tsp of ground black
pepper
2 cups of cooked rice,
short grain
1 tsp of soy sauce
1 tsp of AJI-NO-MOTO® Umami Seasoning
Egg
Mixture:
1 tbps of vegetable oil
3 pieces of eggs, small,
beaten
1/8 tsp of pulverized black
pepper
½ tsp of AJI-NO-MOTO® Umami Seasoning
1/8 tsp of iodized salt
PROCEDURE
Rice
Mixture:
·
Heat oil in a pan, sauté garlic and onions
for one (1) minute over low heat.
·
Add ground pork and cook until brown.
·
Add carrots and black pepper.
·
Add rice and stir-fry for another minute
over medium heat.
·
Add soy sauce, mix well.
·
Sprinkle AJI-NO-MOTO® Umami Seasoning and mix well.
·
Remove from fire, mound the rice on plate
then set aside.
Egg
Mixture:
·
In a bowl, beat the eggs until the whites
and yolks are well combined.
·
Add pulverized black pepper.
·
Sprinkle AJI-NO-MOTO® Umami Seasoning, mix well.
·
Heat oil in a pan and fry the egg mixture.
·
Remove fried eggs out of the pan and mold it
well on top of the rice.
·
Serve with catsup.
ADOBONG
PUTI
INGREDIENTS
½ kilo of chicken, adobo cut ½ cup of vinegar
1/3 cup of garlic, peeled, crushed
1 piece of bayleaf, crushed
¼ teaspoon of peppercorn,
cracked
½ cup of water
½ cup of cooking oil for
deep frying
1 teaspoon of AJI-NO-MOTO® Umami Seasoning
1 tbsp of refined sugar
1 tsp of iodized salt
PROCEDURE
·
Combine chicken, vinegar, garlic, bayleaf,
peppercorn and water in a pot.
·
Let boil and lower heat. Simmer until
tender.
·
Drain the chicken pieces from the broth.
·
Heat oil in another pan and deep fry chicken
pieces. Return to the broth.
·
Simmer until liquid has been reduced to
half.
·
Sprinkle
AJI-NO-MOTO® Umami seasoning and sugar. Simmer for one
(1) minute.
·
Add salt and mix well.
·
Serve hot.
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