Fried Kubba
CategoriesRecipes by

Fried Kubba

Fried Kubba

Ingredients

500g  Minced Meat
1kg  Onion
100g Ghee
1 tsp Salt
½ tsp Black Pepper
½ tsp Seven Spices
50g Pine Nut
500g Bulgur
500 ml  Water
1 pc  Lemon Zest
1 pc  Orange Zest
½ tsp Marjoram
½ tsp Cumin 
½ tsp Paprika
½ tsp Cardamom Powder 
300 g Lean Meat
200 mℓ Oil
2 tsp AJI-NO-MOTO®
Garnish Lemon
Garnish Mint

Steps :

  1. Fry Onion & Minced Meat with Ghee.
  2. Add Salt, Black Pepper, Seven Spices & Pine Nut.
  3. Season with AJI-NO-MOTO®
  4. Set aside.
  5. Kubba dough
    Soak Bulgur with water for 20 minutes.
  6. Add Onion, Orange Zest, Lemon Zest, Marjoram, Cumin, Paprika, Salt, Cardamom Powder, Black Pepper, Seven Spices & Lean Meat.
  7. Mix all ingredients evenly.
  8. Put into a food processor & blend.
  9. Shape dough to create a pocket.
  10. Add in Filling & seal it up.
  11. Fry in Oil till golden brown.
  12. Garnish & Serve!

     

Zurbian Lamb
CategoriesRecipes by

Zurbian Lamb

Zurbian Lamb

Ingredients

1kg  Lamb Meat
1kg Basmati Rice
3 pcs Cinnamon Stick
5 pcs  Cardamom
1ℓ  Water
1 tsp  Cumin Powder
1 tsp Coriander Powder 
½ tsp Cardamom Powder 
¼ tsp Ginger Powder
¼ tsp Cinnamon Powder
¼ tsp Clove Powder
4 pcs Fried Onion
5 cloves  Garlic
200g  Yogurt
4 pcs Potato
1g  Saffron
200 ml  Oil
2 tsp AJI-NO-MOTO®
2 pcs Charcoal (Heated)
Garnish Parsley

Steps :

  1. In a pot of Boiling Water, add Cinnamon Stick, Cardamom, Salt, Oil & Basmati Rice.
  2. Cook rice for 30 minutes & set aside.
  3. To make Zurbian Spice, combine Cumin Powder, Coriander Powder, Cardamom Powder, Ginger Powder, Cinnamon Powder, Clove Powder & mix well.
  4. In a blender, add in Fried Onion, Garlic, Zurbian Spice, Yogurt & Water.
  5. Blend to a fine paste.
  6. Fry Lamb Meat till brown.
  7. Add in Cinnamon Stick, Cardamom, Salt, Sauce, & AJI-NO-MOTO®.
  8. Cook in medium heat for 1 hour.
  9. Add Potato & cook 30 minutes.
  10. Layer half portion of the Rice, Fried Onion & remaining of the Rice.
  11. Add in Saffron Water & Fried Onion.
  12. Place Charcoal (Heated) on Onion Slice pour Oil & cover.
  13. Cook on low heat for 20 minutes.
  14. Garnish & Serve!

     

CategoriesRecipes by

Harira Soup

Harira Soup

Ingredients

300g Lamb Meat
100ml Olive Oil
3pcs Onion
200g Celery
100g Parsley
300g Tomato
20g Tomato Paste
10g Ginger Powder
2g Cinnamon Powder
10g Arabic spices
2 tsp AJI-NO-MOTO®
1 tsp AJI-SHIO® Flavoured Black Pepper
100g Chickpeas (Soaked)
100g Vermecilli (Small)
50g Brown Lentil
1200ml Water

Steps :

  1. In a large pot, fry Onion &Lamb with Olive Oil.
  2. Prep Tomato Juice.
  3. Add Celery, Parsley, Tomato Juice, Soaked Chickpeas,
  4. Water & simmer for 15minutes.
  5. Add Black Lentil &Tomato Paste.
  6. Add Seven Spice, Ginger Powder & Cinnamon Powder.
  7. Season with salt, AJI-NO-MOTO® &AJI-SHIO® Flavoured Black Pepper.
  8. Simmer low for 20minutes.
  9. Add Vermicelli& Parsley.
  10. Simmer low for 20minutes or until Lamb is tender.
CategoriesRecipes by

Kung Pow Chicken

Kung Pow Chicken

Ingredients

300 Chicken Breast
2 pcs Spring Onion
10 pcs Dried Chili
50g Roasted Cashew Nut
1 pc Red Capsicum
4 tbsp Cooking Oil
1 tbsp Ginger (Minced)
2 cloves Garlic Sauce
2 tbsp Soy Sauce
1 tbsp Dark Soy Sauce
1 tbsp Worcestershire Sauce
½ tbsp. Sesame Oil
4 tbsp Corn Starch
2 tbsp AJI-NO-MOTO®
Coriander

Steps :

1. Combine Soy Sauce, Corn Starch, AJI-NO-MOTO® with Chicken Pieces .
2. Fry Chicken with Cooking Oil for 5 minutes & set aside.
3. Fry Spring Onion, Dried Chilli with Cooking Oil.
4. Add in Ginger (Minced) , Garlic & Red Capsicum.
5. Add in Chicken Pieces & Roasted Cashew Nut.
6. In a bowl, pour in Soy Sauce, Dark Soy Sauce, Worcestershire Sauce, Sesame Oil & mix well.
7. Pour in Pre-mix Sauce.
8. Season with AJI-NO-MOTO® & cook for another 3 minutes.
9. Garnish with Coriander.
10. Serve!

CategoriesRecipes by

Edam Chickpeas

Edam Chickpeas

Ingredients

250g Onion
30g Garlic
1pc Green Capsicum
4pcs Small Red Chili
300g Boiled Chickpeas
400g Blended Tomato
10g Cumin Seed
20g Tomato paste
120ml Oil
1 pkt 10g MASAKO
5g Coriander
5g Curry Powder
8 leaves Curry leaves

Steps :

1. Cut Onion, Garlic, Green Capsicum & Red Chili.
2. Cut fresh coriander , curry leaves
3. Fry Onion, Garlic , Curry leaves & Cumin Seed.
4. Add Blended Tomato, Curry Powder & Red Chili.
5. Add tomato paste
6. Add MASAKO & let it simmer.
7. Add Boiled Chickpeas.
8. Add chopped coriander
9. Serve !

CategoriesRecipes by

Edam Mushroom & Chicken

Edam Mushroom & Chicken

Ingredients

200g Onion
500g Chicken Breast
2 Canes Mushroom
300g Potato
1 Liter Cooking Cream
250ml Water
120ml Oil
5g White pepper
1 pkt 10 g MASAKO
10g Curry Powder
4 cloves Garlic

Steps :

1. Cut Chicken, Mushroom & Onion into pieces.

2. Heat oil to fry onion and garlic 

3. Add the chicken and the mushroom 

4. Add White pepper & Curry Powder.

5. Add Cooking Cream & Water.

6. Add  frayed potato cup 

7. Add MASAKO & let it simmer.

8. Serve.

 
CategoriesRecipes by

Chicken Salona

Chicken Salona

Ingredients

1 hall Chicken
6 bulbs Baby Potato
1 pc Carrot
1 pc Zucchini
200 g French Bean
4 pcs Tomato
30 g Fresh Coriander
400 g Cauliflower
1 Sachet Masako ®
1 tsp Salt
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Black Pepper

Steps :

1. Finely chop Onion
2. Cut Zucchini to long thin Strips
3. Dice Cauliflower to small florets
4. Remove skin of Carrots and grate to thin strips
5. Puree Tomatoes
6. Cut Baby Potatoes into halves
7. Clean French Bean
8. Roughly chop Garlic
9. Cut Chicken to chunks
10. Boil Chicken pieces with Onion
11. Strain off the excess fat
12. Add Cinnamon Stick, Bay Leaf, Cardamom, Black Pepper, Salt, and Cumin Powder
13. In a separate pot, fry Onion and Garlic till aromatic
14. Add French Bean, Potatoes, Cauliflower, Tomato Puree and Tomato Paste and stir well
15. Transfer chicken pieces and add chicken broth from the other pot
16. Add in Habanero Peppers and Coriander Powder
17. Season with Masako® and bring to a boil
18. Add Carrots, Zucchinis and simmer for 1 hour
19. Topped with Coriander and garnish with Fresh Parsley

CategoriesRecipes by

Chicken Shawarma

Chicken Shawarma

Ingredients

1kg Chicken Breast
1 sp Yogurt
2 tbsp Vinegar
1 sachet Masako®
1 tsp Ginger Powder
1 tsp Coriander Powder
1.5 tsp Cinnamon Powder
1 tsp Paprika
1 tsp Cardamom Powder
1 tsp Black Pepper
1 tsp Salt
1 pc Orange
1 pc Lemon
10 cloves Garlic
Pickles
Garlic sauce
1cup Corn Starch
2 cup Water
8 cloves Garlic
1 tsp Salt
1 tbsp Lemon salt
5 tbsp Corn oil

Steps :

Chicken Marination
1. Roughly cut one Orange and one Lemon.
2. Add in Orange and Lemon slices, Garlic, Yogurt, Salt, Paprika, Ginger Powder, Cinnamon Powder, Cardamom Powder, Coriander Powder, Tomato Paste, Vinegar, Water and Masako® into food processor and blend to a fine puree.
3. Remove skin from chicken breast and slice to small pieces.
4. Add chicken to the marinade mixture and set aside for 1-3 hours.
Corn Starch
5. In a large pan, add water and bring to a boil.
6. In separate bowl of water, gradually mix in Corn Starch and mix well.
7. Add in Corn Starch mixture to the pan and whisk till it reaches a thick consistency and set aside to cool down.
Garlic Sauce
8. In a food processor, add Garlic, Lemon Salt, Salt, Corn Oil,, Corn Starch and blend to a thick consistency.
9. Gradually add in Corn Oil when blending.
Chicken
10. In a pan, fry the chicken over medium heat until golden brown
11. Wrap Chicken, Lettuce, Pickles and Garlic Sauce with Arabic Bread.

CategoriesRecipes by

Chicken Kabsa

Chicken Kabsa

Ingredients

1 kg Basmati rice
2 kg Chicken
4 pcs Tomatoes
2 tbsp Tomato paste
3 pcs Habanero Pepper
10g Salt
2 bulbs Onions
1 bulb Garlic
300g Ghee
1 sachet Masako®
1 tsp Cardamom
2 pcs Bay leaves
2pcs Cinnamon stick
10g Black pepper seed
10g White pepper
5 g Cloves
2tsp Cumin powders
1tsp Turmeric powder
10g Coriander seed
1 tbsp Curry Powder

Steps :

1. Lightly toast Cashew nuts and raisins with ghee
2. Thinly slice onions and garlic
3. Clean chicken pieces with salt and vinegar
4. Rinse off the salt and vinegar
5. Puree tomatoes
6. In a large pot, add in cooking oil, onions, garlic over a medium to high heat
7. Add cinnamon sticks, bay leaf, cloves, white, black pepper, cardamom, and fry till aromatic
8. Add Habanero Pepper, tomato puree and tomato paste
9. Drop in chicken pieces into the pot and mix evenly
Add in turmeric powder and curry powder
10. Add water and bring the pot to a simmer
11. Season with white pepper, salt & Masako®
12. Add in washed rice, mix evenly and cook for 25 minutes
13. Top with toasted cashew nuts and raisins
14. Lightly toast Cashew nuts and raisins with ghee

CategoriesRecipes by

Boucheé

Boucheé

Ingredients

1kg Puff Pastry
150g Chicken Pieces
5 pcs Shitake Mushroom
1 pcs Onion
2 cloves Garlic
100ml Cooking Cream
100g Butter
30g Flour
1 tsp Salt
1 tbsp White Pepper
2 tbsp AJI-NO-MOTO®
2 pcs Egg
Garnish Parsley

Steps :

1. Fry Onion, Garlic, Shitake Mushroom, Chicken Pieces with Butter.
2. Season with Salt, White Pepper & AJI-NO-MOTO®.
3. Add in Cooking Cream.
4. Heat Butter with Flour into Roux.
5. Add in Roux & cook for another 3 minutes.
6. Layer 2 pieces of Puff Pastry & brush Egg Wash on the surface.
7. Bake 200°C for 15 minutes.
8. Spoon over Filling.
9. Garnish with Parsley.