Adobong Pusit

Ingredients:
6 pcs squid, medium-sized, cleaned, remove inkbag and dilute in:
½ cup water
3 tbsps Vinegar
2 tbsps cooking oil
1 tsp ginger, chopped
1 tbsp garlic, crushed
1 pc onion, coarsely chopped
3 pcs tomatoes
2 tbsps Oyster Sauce
1 tsp sugar
¼ tsp salt
2 tbsps kutsay (optional)
dash of ground black pepper

Directions:
1. In a small saucepan, combine the squid, water and Vinegar. Bring to a boil and simmer until tender.

2. In a separate pan, sauté ginger, garlic, onion and tomatoes in cooking oil. As the tomatoes start to wilt, add the squid mixture and stir-fry.

3. Pour in the rest of the ingredients and simmer for 5 minutes.

4. Serve hot with rice.

PAKSIW NA BANGUS

Ingredients:
1 pc whole bangus (milkfish) or banak (mullet), cleaned and sliced diagonally
¼ cup + 1 tsp Vinegar
¾ cup water
¼ cup ginger, pounded and sliced approximately ¾” wide
3 tbsps garlic, crushed
1 tsp peppercorn
2 tsps rock salt

Directions:
1. In a saucepan, combine together all ingredients except bangus. Bring to a boil.

2. Add the fish, lower the heat and simmer until fish is cooked through. Then Serve with rice.

Parmesan-Baked Salmon Recipe

Ingredients:
1/4 cup Mayonnaise
2 Tbsp. Grated Parmesan Cheese
1/8 tsp. ground red pepper (cayenne)
4 salmon fillets (1 lb.), skin removed
2 tsp. lemon juice
10 Crackers, crushed (about 1/2 cup crumbs)

Directions:
1. PREHEAT oven to 400°F. mix mayonnaise, cheese and pepper until well blended; set aside.

2. PLACE salmon on foil-lined shallow baking pan. Drizzle evenly with lemon juice. Top with cheese mixture; spread to evenly cover salmon. Sprinkle with cracker crumbs

3. BAKE 12 to 15 min. or until salmon flakes easily with fork.

Hot and Sour Prawn Soup Recipe

Thai and Vietnamese version of our native sinigang enhanced with the unique Oriental flavors of lemongrass and ginger.

Preparation Time: 00:15
Cooking Time: 00:20
Servings: 6

Ingredients
1 11g Shrimp Broth Cube dissolved in
8 cups water
1 thumbsize ginger, crushed
2 pieces tanglad leaves (lemongrass) tied to a knot
3 pieces finger chilies, sliced thinly diagonally
1/2 cup taingang daga (or black woodear fungus), soaked
1 1/2 cups tofu, cut into cubes
1/2 cup thinly sliced cucumber
1/4 kg medium prawns, peeled & deveined, tails intact
2 bunches mustasa leaves
1 25 g. pack Sinigang sa Sampalok with Gabi
patis to taste
wansoy leaves to garnish

Directions:
1. Bring broth to boil; add ginger, tanglad leaves, and chilies.
2. Simmer about 15 minutes then discard ginger and tanglad.
3. Add in the rest of the ingredients and simmer until shrimps change color.
4. Stir in Sinigang sa Sampalok Mix and bring to boil. Remove from fire.
5. Season to taste and top with wansoy leaves.

CRABMEAT ROLL SUSHI RECIPE

Ingredients:
3 American c. white med.-grain rice

VINEGAR SAUCE:
1 c. rice vinegar
1 c. white sugar
2 heaping tsp. salt

Heat to dissolve sugar; don't boil; let cool.

FILLING:
Artificial crabmeat, mixed with mayonnaise
Cucumber, cut into thin strips

Directions:
1. Cook rice. Let steam after cooking for 20 minutes, then put into large mixing bowl and add 1 cup of cooled vinegar sauce. Toss rice lightly but thoroughly with vinegar sauce.

2. When rice is cooled, spread it about 1 inch thick on a sheet of nori, leaving about 1 1/2 inches uncovered at one edge of nori to use as a sealing flap. Wet fingertips in leftover vinegar sauce to make rice easier to handle.

3. Place crabmeat and cucumber in a thin line across the rice. Roll the rice into a cylinder, nori side out and crabmeat in the middle. Use a bamboo sushi roller or an acrylic sushi press. Slice across the sushi roll into 8 pieces and serve.

Shrimp and Fish Fiesta Recipe

Ingredients:

200 gms medium shrimps, shelled but keep the tail intact
1 pouch tomato sauce (200 gms)
1/4 tsp iodized fine salt (or ¾ tbsp iodized rock salt)
1/4 tsp sugar
1/8 tsp pepper
200 gms fish fillet (labahita / talakitok / tangigue), cut into chunks
1/8 tsp iodized fine salt
4 cloves garlic crushed
1 pc medium onion, sliced
1 tsp minced ginger
1 pc medium carrot, sliced
2 tbsp butter
2 tbsp tausi, mashed
1 cup canned button mushrooms, quartered
1/2 cup water
50 gms Baguio beans, sliced
1 pc medium red bell pepper, cut into strips

Directions:

1. MARINATE shrimps in Tomato Sauce, salt, pepper, and sugar for 10 minutes. Drain but reserve marinade. Sprinkle fish salt. Fry fish until light brown. Set aside.

2. SAUTÉ garlic, onion, ginger, and shrimps in butter for 3 minutes. Remove from pan. Add carrot, tausi, mushroom, marinade, and water. Simmer for 10 minutes. Add Baguio beans, bell pepper, shrimps, and fish. Simmer for 5 minutes.

Crab Omelette Recipe

Ingredients:

4 cloves garlic crushed
1 pc medium onion, chopped
2 pc medium potatoes, diced
1 pc medium carrot, diced
1 pc medium red bell pepper, chopped
2 medium crab, cooked and flaked
1 pouch tomato sauce (115 gms)
1/4 kilo cabbage, shredded
8 pcs eggs

Directions:

1. SAUTÉ garlic, onion, potatoes, carrots and bell peppers. Add crab meat,Tomato Sauce and cabbage. Season with 2/3 tsp iodized fine salt (or 2 tsp iodized rock salt) and 1/4 tsp pepper. Cook for 3 minutes.

2. BEAT eggs, one at a time. Add about 1/4 cup of sautéed crab mixture. Fry both sides until set. Do the same for the remaining ingredients. Serve with Tomato Ketchup.

Baked Lapu-Lapu Fillet with Sundried Tomatoes

Ingredients:

For Lapu-Lapu:1
½ kilos lapu lapu fillet, skinless and boneless
salt
pepper
olive oil

For toppings:
2 cups sundried tomatoes, chopped
3 tbsp garlic, minced
olive oil
butter
1 pack 7 grams AJINOMOTO GINISA ALL PURPOSE SEASONING MIX
fresh cilantro and/or chili flakes for garnish

Directions:
1. Season fish with salt and pepper. Brush with oil. Place fish in a baking pan and bake for 10 mins.

2. For toppings: stir-fry garlic and sundried tomatoes for 3 mins in olive oil.

3. Season with AJINOMOTO GINISA ALL PURPOSE SEASONING MIX. Add on top of the fish.

4. Garnish with cilantro and/or chili flakes. Serve.

Baked Lobsters Recipe

Ingredients:

2 FRESH lobsters, 1 1/2 pounds each
1 cup unsalted butter, melted
1 medium onion, finely chopped
2 sprigs fresh chopped Italian parsley
250g fresh shrimps, peeled and devained, and roughly chopped
salt and freshly ground pepper
2 cups japanese bread crumbs
1/2 cup parmesan cheese
1/2 cup chopped red and green bell peppers
7g AJINOMOTO GINISA ALL PURPOSE SEASONING MIX
tabasco to taste
1 lemon
1/2 cup cream
1/2 cup quickmelt cheese

Directions:

1. Put the lobster on its back, and hold firmly with one hand. Insert a sharp, heavy knife into the lobster where the head meets the body, and quickly slice through the entire length of the body and tail. Spread the lobster open. With your fingers, remove and discard the food sac near the head. Remove and reserve the tomalley and eggs, if present. Remove and discard the vein that runs down the middle of the tail. Crack the claws. Rinse the lobster under cold running water.
take out the meat and roughly chop then mix with the shrimps.

2. Saute the onion, and bell peppers in some of the butter until soft but not browned. add the shrimp and lobster meat and cook for 1 minute season with AJINOMOTO GINISA ALL PURPOSE SEASONING MIX. Remove from heat and let cool slightly then add in the cream and quickmelt cheese. then add the chopped parsley.

3. Divide the mixture evenly between the two lobsters, spreading the stuffing over the lobster shells. mix the breadcrumbs parmesan cheese, chopped parsley and butter then top the stuffed lobsters with the mixture.

4. Brush the tail, stuffing, and cracked claws with the remaining melted butter. Bake approximately 18 minutes in a 350-degree oven or until done.

5. Serve with lemon wedges and tabasco hot sauce.

Adobong Alimango (Stewed Mud Crabs) Recipe

Ingredients:

4 pcs large crabs
¼ cup oil
1 head garlic, peeled and crushed
1½ cups water
1/3 cup calamansi juice
A dash of AJI-NO-MOTO UMAMI SUPER SEASONING
salt
pepper

Directions:

1. Cut the crabs in half. Remove crab fat and set aside.
2. Heat oil in a wok and sauté garlic for about 1 minute. Add the crabs and stir until almost reddish in color.
3. Season with AJI-NO-MOTO UMAMI SUPER SEASONING.
4. Blend crab fat with water and calamansi juice until smooth. Pour on crabs in wok. 5. Season with salt and pepper.
6. Simmer over medium heat until crabs are fully cooked for about 10 mins.