FRENCH BREAD APPETIZER

Ingredients:
1 c. shredded Jack cheese
3 oz. cube cream cheese
1/3 c. butter
2 egg whites
30 1" cubes French bread

Direction:
Cook and melt Jack cheese, cream cheese and butter (microwave works great for this). Beat egg whites until stiff peaks form. Fold egg whites into cheese mixture. Dip bread chunks into cheese to coat each piece. Place coated cubes of bread on cookie sheet with wax paper lining, freeze until firm 30-60 minutes. Bake at 400 degrees for about 10 minutes. This recipe takes time to prepare, but is a perfect make ahead dish to pop in oven when guests arrive.

Kimchi

Ingredients:
2 lb. won bok (Chinese cabbage)
1/4 c. rock salt
4 c. water

SEASONING:

2 tsp. red pepper, minced
3/4 tsp. garlic, minced
1/2 tsp. ginger root, minced
1/2 tsp. paprika
1 tbsp. sugar

Directions:
1. Wash cabbage and cut into 1 1/2-inch lengths. Dissolve rock salt in water. Soak cabbage in water 3 or 4 hours. Rinse and drain.

2. Combine red pepper, garlic, ginger, paprika, and sugar and add to cabbage, mixing thoroughly. Pack into 1-quart jar. Cover loosely and let stand at room temperature 2 days. Chill in refrigerator before serving. Makes 1 quart.

Simple Vanilla Pudding Recipe

Ingredients:
1 pkg. instant vanilla pudding
2 bananas (sliced)
1 (8 oz.) carton whipped topping
20 or more vanilla wafers

Directions:
1. Prepare pudding according to package instructions. Place a layer of vanilla wafers in a casserole dish, then add half of the pudding. Next layer the bananas and top with rest of the pudding. Cover with the whipped topping.

Cheezy Scallops Recipe

Ingredients:

1/4 kilo scallops
Dash of AJI-SHIO PEPPER SEASONING MIX AND AJI-SHIO GARLIC SEASONING MIX
250g cheese(any kind)

Bechamel sauce:

250ml milk
22g butter
22 grams flour
pinch of grated nutmeg
dash of AJI-SHIO PEPPER SEASONING MIX

Directions:

1. Mix scallops with AJI-SHIO PEPPER SEASONING MIX and AJI-SHIO GARLIC SEASONING MIX with a little bit of oil and bake in the oven for about 3 to 5 minutes.
2. Mix butter with flour in hot pan, cook until it is foaming
3. Add milk and whisk constantly until it is thick, season to taste with nutmeg and
4. AJI-SHIO PEPPER SEASONING MIX.
5. Pour the sauce on the scallops and grate some cheese over on the top.
6. Serve hot.

Bola-Bolang Hipon

INGREDIENTS:

1/2 kilo shrimp, shelled and finely chopped
1/4 kilo pork fat, finely chopped
6 tablespoons flour
1 pack 6 grams AJI-SHIO GARLIC SEASONING MIX
1 pack 6 grams AJI-SHIO PEPPER SEASONING MIX
1/4 teaspoon AJI-NO-MOTO UMAMI SUPER SEASONING
2 beaten eggs
1/4 cup diced cheese
1/2 cup bihon, cut into 1/4 inch lengths

DIRECTIONS:

1. Combine shrimps, pork fat, flour, eggs, AJI-SHIO GARLIC SEASONING MIX, AJI-SHIO PEPPER SEASONING MIX and AJI-NO-MOTO UMAMI SUPER SEASONING.
2. Coat cheese with shrimp mixture and shape into balls.
3. Put noodles in a dry plate and roll each shrimp balls until completely coated.
4. Deep fry in hot oil for 3-5 minutes until golden brown.
5. Drain on paper towels.