Beef Nihari
CategoriesRecipes by

Beef Nihari

Beef Nihari

Ingredients

1kg Beef Shank
500 g Beef Bone
5 pcs Cardamom
1 pc Cinnamon Stick
1 pc Star Anise
5 pcs Clove
3 g Sweet Pepper
¼ tsp Nutmeg
10g Fennel Seed
5g Coriander Seed
5g Cumin Seed
2g Black Peppercorn
½ tbsp Long Pepper
½ tbsp Caraway Seed
½ tbsp Carom Seed
5g Chili Powder
10g Turmeric Powder
10g Ginger Garlic Paste
100 mℓ Oil
4 pcs Bay Leaf
500 mℓ Water
1 tsp Black Pepper
1 tsp AJI-NO-MOTO®
1 tsp Oil
Garnish Ginger
Garnish Green Chili
Garnish Coriander
Garnish Puri Bread

Steps :

  1. To make Nihari Spice. In a pan, add in Cardamom, Cinnamon Stick, Star Anise, Clove, Sweet Pepper, Nutmeg, Fennel Seed, Coriander Seed, Cumin Seed, Black Peppercorn & toast over low heat.
  2. Pour the spices into a food processor. Add Long Pepper, Caraway Powder & Carom Powder.
  3. Grind into a fine powder.
  4. In a large bowl, add Beef Shank, Beef Bone, Chili Powder, Turmeric Powder, Nihari Spice & Ginger Garlic Paste.
  5. Mix evenly.
  6. In a cooking pot, fry Beef Shank with Oil.
  7. Add Water & Bay Leaf.
  8. Season with AJI-NO-MOTO®.
  9. Simmer on low heat for 4 hours.
  10. Scoop away excess fat.
  11. Extract Bone Marrow & remove Beef Bone
  12. Mix Corn Flour with Water & add into pot.
  13. Simmer for 5 minutes.
  14. On a serving bowl, add Beef Shank & Broth.
  15. Pour Hot Oil on top of the dish.
  16. Garnish & Serve!

     

Chicken Cacciatore
CategoriesRecipes by

Chicken Cacciatore

Chicken Cacciatore

Ingredients

6 pcs Chicken Thigh
1 tbsp Salt
2 tbsp Black Pepper
200 g Flour
200 mℓ Olive Oil
100 g Garlic
150 mℓ Grape Juice
50 mℓ Apple Cider Vinegar
200 g Onion
1 pc Red Capsicum
1 pc Yellow Capsicum
1 pc Green Capsicum
100 g Black Olive
1 kg Tomato
75 g Mushroom
10g Thyme 
50 g Basil
1 tbsp AJI-NO-MOTO®
Garnish Basil
Garnish Thyme

Steps :

  1. Season Chicken Thigh with Salt & Black Pepper.
  2. Dip Chicken Thigh in Flour.
  3. In a frying pan, fry Garlic & Chicken Thigh with Olive Oil.
  4. Add Grape Juice & Apple Cider Vinegar.
  5. Set aside on Tray.
  6. In a frying pan, fry Onion with Olive Oil.
  7. Add Red Capsicum, Yellow Capsicum, Green Capsicum, Black Olives, Tomato, Mushroom, Thyme & Basil.
  8. Add AJI-NO-MOTO®, Black Pepper & Salt.
  9. Spoon over sauce on Chicken Thigh.
  10. Cover with Aluminum Foil.
  11. Cook 200°C for 1 hour.
  12. Garnish & Serve!

     

Cilantro Lime Chicken
CategoriesRecipes by

Cilantro Lime Chicken

Cilantro Lime Chicken

Ingredients

4 pcs Chicken Thigh
100g Cilantro
2 pcs Lime Juice
50g Garlic (Minced)
½ tbsp Cumin Powder
½ tbsp Chili Flake
1 tbsp Salt
1 tbsp Black Pepper
2 tbsp Olive Oil
1 tbsp AJI-NO-MOTO®
500 mℓ  Water
Garnish Cilantro
Garnish Lemon

Steps :

  1. In a bowl, add in Lime Juice, Cilantro, Garlic (Minced), Cumin Powder, Chili Flakes, Salt, Black Pepper, & Olive Oil.
  2. Add in Chicken Thigh, AJI-NO-MOTO® & mix evenly.
  3. Set aside for 1 hour.
  4. In a pan, fry Chicken Thigh with Olive Oil.
  5. Set aside Chicken Thigh on tray.
  6. Add Lime Juice, Garlic (Minced) Cilantro, Water & bring to a boil.
  7. Pour Sauce over Chicken Thigh.
  8. Cover with Aluminum Foil.
  9. Cook 200°C for 30 minutes.
  10. Garnish & Serve!

     

Greek Lentil Soup
CategoriesRecipes by

Greek Lentil Soup

Greek Lentil Soup

Ingredients

400g Red Lentil (soaked)
1 pcs Onion
50 mℓ Olive Oil
4 pcs Carrot
8 cloves Garlic
1 tsp Cumin
¼ tsp Chili Flake
1 tbsp Oregano
2 pcs Bay Leaf
240 mℓ Tomato Juice
1800 mℓ Water
1 pc Lemon Juice
1 pc Lemon Zest
1 tbsp AJI-NO-MOTO®
Garnish Feta Cheese
Garnish Rosemary

Steps :

  1. In a pan, fry Onion with Olive Oil.
  2. Add Carrot, Garlic, Cumin, Chili Flake, Oregano & Bay Leaf.
  3. Stir fry for 5 minutes.
  4. Add Tomato Juice & Red Lentil (soaked) .
  5. Season with AJI-NO-MOTO®.
  6. Add Water & bring to a boil.
  7. Simmer for 20 minutes.
  8. Remove Bay Leaf.
  9. Add Lemon Zest & Lemon Juice.
  10. Garnish & Serve!

     

Tahchin
CategoriesRecipes by

Tahchin

Tahchin

Ingredients

5g Saffron
150 mℓ  Water
300g Chicken (Shredded)
50g Butter
250g Barberry
100g Almond
100g Pistachio
1 pc Egg
3 pcs Egg Yolk
300g Yogurt
1 tsp Salt
400g Rice (Cooked)
50 mℓ Oil
1 tsp AJI-NO-MOTO®
Garnish Basil
Garnish Pistachio
Garnish Barberry

Steps :

  1. In a bowl, add Saffron, Hot Water & set aside for 1 hour.
  2. Fry Chicken (Shredded) with Butter.
  3. Add Saffron Water & mix evenly.
  4. Set aside.
  5. Fry with Almond, Pistachio, Barberry with Butter.
  6. Add Saffron Water & mix evenly.
  7. Set aside.
  8. In a bowl, add Egg Yolk, Yogurt & Saffron Water.
    Season with AJI-NO-MOTO®.
  9. Mix till thoroughly combined.
  10. Add in Rice (Cooked), mix evenly & set aside.
  11. In an oven dish, brush with Butter & add a layer of Rice Mixture.
  12. Add a layer of Barberry Mixture, Chicken (Shredded) & Rice
  13. Mixture respectively.
  14. Repeat Layering once.
  15. Press Rice Mixture gently to form even surface.
  16. Cover with Aluminum Foil.
  17. Cook 200°C for 20 minutes.
  18. Remove Aluminum Foil, cover with Serving Plate & flip over.
  19. Garnish & Serve!

     

Vegetable Frittata
CategoriesRecipes by

Vegetable Frittata

Vegetable Frittata

Ingredients

6 pcs Egg
1 pc Onion
1 pc Zucchini
4 pcs Asparagus
100g Broccoli
1 pc Red Capsicum
100g Corn
100g Baby Spinach
60g Feta Cheese
120 mℓ Milk
1 tbsp Rosemary
1 tbsp Black Pepper
1/2 tbsp Baking Powder
50 mℓ Olive Oil
1 tbsp AJI-NO-MOTO®
Garnish Rosemary

Steps :

  1. In a pan, fry Onion, Zucchini, Asparagus, Broccoli, Rep Capsicum, Corn & Baby Spinach with Olive Oil for 5 minutes.

  2. Set aside.

  3. In a bowl, add Egg, Feta Cheese, Milk, Rosemary, Black Pepper, Baking Powder & mix evenly.

  4. Season with AJI-NO-MOTO®.

  5. Add Cooked Vegetables.

  6. Mix evenly.

  7. Add Olive Oil into Pan & pour in Egg Mixture.

  8. Cook 200°C for 20minutes.

  9. Garnish & Serve!

     

Lamb Lentil Stew
CategoriesRecipes by

Lamb Lentil Stew

Lamb & Lentil Stew

Ingredients

500g Lamb
1 tsp Salt
2 pcs Cinnamon Stick
3 pcs Cardamom
50g Ghee
4 pcs Onion
3 pcs Clove
1 pc Dry Lemon
50g Tomato Paste
350g Red Lentil
1 tsp Black Pepper
1 tsp Seven Spices
300 mℓ Tomato Juice
2 tbsp AJI-NO-MOTO®
500 ml Water
Garnish Parsley

Steps :

  1. In a pot of boiling water, add Lamb, Salt, Cinnamon Stick, Cardamom, Onion & Clove.
  2. Cook for 30 minutes.
  3. Take out Lamb & set aside.
  4. In a pot, fry Onion with Ghee.
  5. Add Boiled Lamb, Cinnamon Stick, Dry Lemon, Tomato Paste, Red Lentil, Black Pepper, Seven Spices & Tomato Juice.
  6. Season with AJI-NO-MOTO®.
  7. Add Lamb Broth & simmer for 30 minutes.
  8. Garnish & Serve!

 

Vermicelli Tomato Soup
CategoriesRecipes by

Vermicelli Tomato Soup

Vermicelli Tomato Soup

Ingredients

300g Vermicelli
50g Butter
1 pc  Onion
60g  Tomato Paste
1ℓ Chicken Broth
3 pcs Tomato
1 tsp Salt
1 tsp Black Pepper
1 tsp AJI-NO-MOTO®
Garnish Chive

Steps :

  1. Fry Onion with Butter.
  2. Add the Vermicelli & stir fry for 5 minutes.
  3. Add Tomato Paste, Chicken Broth & Tomato.
  4. Season with Salt, Black Pepper & AJI-NO-MOTO®
  5. Simmer on low heat for 20 minutes.
  6. Garnish & Serve!

     

Chicken Stuffed With Rice
CategoriesRecipes by

Chicken Stuffed With Rice

Chicken Stuffed With Rice

Ingredients

1.2kg  Chicken
200g Shallot
10 cloves  Garlic
500g  Basmati Rice
1 tsp Safflower
2 tsp Curry Powder
1 tsp White Pepper
30g Ginger
1 can  Chickpea
2 tsp Salt
50g Chive
1ℓ  Water
50g Cashew Nut (Roasted)
50g  Butter
30g  Garlic Paste
3 tsp Smoked Paprika
1 tsp White Pepper
2 pcs Thyme
200 ml  Oil
1 tsp AJI-NO-MOTO®
1 pc Thermal Bag
Garnish Lettuce

Steps :

  1. Fry Shallot & Garlic with Oil .
  2. Add in Basmati Rice, Safflower, Curry Powder, White Pepper, Ginger, Chickpea, Salt, Chive & Water.
  3. Season with AJI-NO-MOTO®.
  4. Cook on low heat for 20 minutes.
  5. Add Cashew Nut (Roasted).
  6. Set aside.
  7. Stuff the Filling into the Chicken.
  8. Combine Butter, Garlic Paste, Smoked Paprika, White Pepper, Salt & mix well.
  9. Spread the mix evenly on Chicken.
  10. Place Chicken into Thermal Bag.
  11. Add Thyme & seal the Thermal Bag.
  12. Cook 200°C for 1.5 hours.
  13. Garnish & Serve!

     

Ouzi Lamb
CategoriesRecipes by

Ouzi Lamb

Ouzi Lamb

Ingredients

1kg  Lamb Meat
150g  Ghee
2 pcs  Bay leaf
2 pcs Cinnamon Stick
1kg  Rice
500g  Green Pea
1 tsp Black Peppercorn
½ tsp Black Pepper
1 tsp Salt
1ℓ  Water
50g Pine Nut (Roasted)
50g  Almond (Roasted)
1 pack  Phyllo Pastry
1 tsp AJI-NO-MOTO®
Garnish Yogurt
Garnish Cucumber

Steps :

  1. Fry Lamb Meat with Ghee.
  2. Add Bay Leaf. Cinnamon Stick, Black Peppercorn, Water & Salt.
  3. Cook on low heat for 30 minutes.
  4. Put Lamb Meat & Lamb Broth in separate bowls.
  5. In a pot, cook Bay Leaf, Cinnamon Stick, Rice with Ghee.
  6. Add Green Pea, Lamb Broth, Lamb Meat, Salt & Black Pepper.
  7. Season with AJI-NO-MOTO®.
  8. Cook on low heat for 15 minutes.
  9. Add Pine Nut (roasted) & Almond (Roasted).
  10. Brush oven tray with Ghee.
  11. Layer Phyllo Pastry in a small bowl.
  12. Add Filling & seal it up.
  13. Placed on the oven tray & brush with Ghee.
  14. Topped with Almond (Roasted).
  15. Cook 200°C for 15 minutes.
  16. Garnish & Serve!