CategoriesRecipes by

Armenian Taboulleh

Armenian Taboulleh

Ingredients

300g Parsley
200g Burghul (Soaked)
100g Spring Onion
1 tbsp Mixed Spice
250g Onion
2 pcs Garlic
2 pcs Tomato
2 tbsp Chili Paste
10g Mint
70g Olive Oil
1 tsp Salt
200g Green Capsicum
4 tbsp Lemon Juice
1 tbsp AJI-NO-MOTO®
200ml Water
Garnish Pomegranate

Steps :

1. Fry Onion, Green Capsicum, Spring Onion & Garlic with Olive Oil.
2. Add Tomato, Chili Paste, Water, Salt, Mixed Spice & AJI-NO-MOTO®
3. Add Burghul (Soaked) & mix well.
4. Cook for 15 minutes & set aside to cool.
5. Combine Parsley & Mint.
6. Add Burghul (Cooked), Lemon Juice, Olive Oil & mix well.
7. Layer mixture evenly on plate.
8. Topped with Burghul.
9. Garnish with Parlsey & Pomegranate.
10. Serve!

CategoriesRecipes by

Arabiata Chicken Rollup

Arabiata Chicken Rollup

Ingredients

500g Dough
300g Chicken Pieces
100g Onion
2 pcs Garlic
5g Chili Flakes
2g Dried Oregano
100g Tomato
50g Parmesan Cheese
150g Mozzarella Cheese
1 tbsp AJI-NO-MOTO®
2 pcs Egg
100 ml Oil
1 tsp Salt
1 tbsp Black Pepper
70g Butter

Steps :

1. Fry Chicken Pieces, Butter, Onion & Garlic with Oil.
2. Add Chili Flakes, Black Pepper, Dried Oregano, Salt & Tomato.
3. Season with AJI-NO-MOTO®.
4. Add in Parmesan Cheese & set aside.
5. Roll out Dough into a flat piece.
6. Layer Filling on top of Dough.
7. Roll it up, brush with Egg Wash & cut to even pieces.
8. Place Dough Pieces on tray.
9. Bake for 200°C for 15 minutes.
10. Layer Mozzarella Cheese on top.
11. Bake for another 200°C for 4 minutes.
12. Serve!

CategoriesRecipes by

Potato Ball with Lamb

Potato Ball with Lamb

Ingredients

500g Potato (Boiled)
50g Corn Flour
3 tbsp Cooking Cream
50g Parsley
2 pcs Egg Yolk
300g Lamb Meat (Minced)
300g Bread Crumb
2 tbsp Salt
1 tbsp Black Pepper
2 pcs Onion
1000 ml Oil
1 tbsp Paprika
1 tbsp AJI-NO-MOTO®

Steps :

1. Combine Potato (Boiled), Corn Flour, Cooking Cream & Egg Yolk.
2. Season with Salt & Black Pepper.
3. Mash evenly.
4. Fry Onion & Lamb Meat (Minced).
5. Add Salt, Black Pepper, Paprika, AJI-NO-MOTO® & Parsley.
6. Form Potato to round shape.
7. Stuff Meat Filling into Potato Ball.
8. Coat the Potato Ball with Bread Crumb.
9. Chill in freezer for 30 minutes.
10. Deep fry Potato Ball in Oil.
11. Serve!

CategoriesRecipes by

M’sakhan

M’sakhan

Ingredients

1.2kg Chicken
2kg Onion
200g Sumac
2 pcs Cinnamon Stick
6 pcs Cardamom
3 tbsp Salt
1000 ml Olive Oil
2 tbsp Mixed Spice
6 pcs Arabic Bread
2 tbsp AJI-NO-MOTO®
1 liter Water
Garnish Cashew Nut

Steps :

1. Fry Onion with Olive Oil.
2. Add in Sumac, Mixed Spice, Salt & AJI-NO-MOTO®.
3. Set aside.
4. Boil Chicken & Onion in Water.
5. Season with Salt, Cinnamon Stick, Cardamom & AJI-NO-MOTO®.
6. Cook for 15 minutes.
7. Set aside Chicken Pieces on tray.
8. Combine Olive Oil & Sumac
9. Brush on Chicken Pieces.
10. Bake 180°C for 20minutes in oven.
11. Layer Arabic Bread, Fried Onion & Chicken Pieces.
12. Garnish with Cashew Nut & Onion.
13. Serve!

CategoriesRecipes by

Arabic Grill Lamb with Freekeh

Arabic Grill Lamb with Freekeh

Ingredients

3kg Lamb Leg
1kg Green Freekeh
300g Burghul
100g Ghee
2 tbsp Black Pepper
1 pc Onion
3 pcs Cinnamon Stick
3 pcs Cardamom
1 pc Bay Leaf
4 tbsp Salt
300ml Olive Oil
2 tbsp AJI-NO-MOTO®
3 liter Water
Garnish Cashew Nuts
1 pcs Aluminum Foil

Steps :

1. Place Onion, Cinnamon Stick, Cardamom & Bay Leaf on a tray.
2. Rub Lamb Leg with Olive Oil, Salt, Black Pepper & AJI-NO-MOTO®.
3. Place Lamb Leg on Tray.
4. Add Water.
5. Cover with Aluminum Foil.
6. Bake 220°C for 3 hours in oven.
7. Fry Green Freekeh & Burghul with Ghee for 10 minutes.
8. Pour in Water.
9. Season with Salt, Black Pepper & AJI-NO-MOTO®.
10. Cook in low heat for 45 minutes.
11. Layer Green Freekeh & Burghul with Lamb Leg.
12. Garnish with Cashew Nuts.

CategoriesRecipes by

Yong Chow Fried Rice

Yong Chow Fried Rice

Ingredients

300g Cooked Rice
4 pcs Egg Yolk
2 cloves Garlic
100g Chicken
75g Shrimp
3 tbsp Vegetable Oil
1 tbsp Soy Sauce
1 tbsp AJI-NO-MOTO®
50g Green Pea
garnish Spring Onion

Steps :

  1. Add Egg Yolk to Cooked Rice & set aside.

  2. Marinate Chicken with AJI-NO-MOTO® & Soy Sauce.

  3. Fry Garlic, Chicken, Shrimp with Vegetable Oil.

  4. Season with AJI-NO-MOTO® .

  5. Add in Spring Onion & Green Pea.

  6. Pour in Cooked Rice & spread evenly.

  7. Garnish with Green Peas & Coriander.

CategoriesRecipes by

Lamb Curry

Lamb Curry

Ingredients

500g Lamb Shoulder
2 pcs Onion
3 tbsp Ginger & Garlic Paste
50g Tomato Puree
3 pcs Tomato
¼ tbsp Garam Masala
2 tbsp Curry Powder
1 tbsp Chili Powder
1 tbsp Cumin Seed
1 tbsp Turmeric
50g Coriander
5 pcs Potato
150ml Coconut Milk
1 tbsp Salt
120ml Vegetable Oil
2 tbsp AJI-NO-MOTO®
garnish Coriander

Steps :

  1. Fry Onion, Ginger& Garlic Paste with Cooking Oil.
  2. Add in Cumin Seed, Tomato, Tomato Puree & Lamb Shoulder.
  3. Add in Curry Powder, Chili Powder, Turmeric & Garam Masala.
  4. Pour in Coconut Milk.
  5. Season with Salt & AJI-NO-MOTO® .
  6. Add in Potato & Coriander.
  7. Simmer in low heat for 40 minutes.
  8. Garnish with Coriander.
CategoriesRecipes by

Lamb Shank Stew with Cashew Nut Sauce

Lamb Shank Stew with Cashew Nut Sauce

Ingredients

3 pcs Lamb Shank
300g Cashew Nut
2 pcs Bay Leaf
150g Coriander
250g Mint
500ml Cooking Cream
2 pcs Onion
5 pcs Cardamom
2 pcs Cinnamon
2 pcs Star Anise
100g Ghee
3 tbsp Salt
2 tbsp AJI-NO-MOTO®
1 tbsp AJI-SHIO® Flavoured Pepper
1 tbsp AJI-SHIO® Flavoured Black Pepper
garnish Mint

Steps :

1. Cook Lamb Shank in a pot of Boiling Water.
2. Add Onion, Cardamom, Cinnamon, Bay Leaf & Salt.
3. Season with AJI-NO-MOTO®, AJI-SHIO® Flavoured Pepper & simmer for 30 minutes.
4. Scoop out Lamb Shank & set aside.
5. In a frying pan, fry Onion, Cardamom, Cinnamon, Star Anise & Bay Leaf with Ghee.
6. Add in Lamb Shank, Lamb Broth & simmer in low heat.
7. In a food processor, add in Cashew Nut, Coriander, Mint, Cooking Cream & blend to a sauce consistency.
8. Pour in Cashew Sauce & stir evenly.
9. Season with AJI-NO-MOTO® & AJI-SHIO® Flavoured Black Pepper.
10. Add Roasted Cashew Nuts.
11. Garnish with Fresh Mint & Cashew Nuts.
12. Serve!

CategoriesRecipes by

Olive Oil Roasted Chicken

Olive Oil Roasted Chicken

Ingredients

4 pcs Chicken Pieces
200ml Olive Oil
150g Yogurt
100ml Lemon Juice
1 pc Lemon Zest
2 tbsp Salt
10g Coriander Powder
10g Dried Thyme
5 cloves Garlic
5 pcs Potato
2 pcs Carrot
1 pc Cauliflower
1 pc Zucchini
1 pc Broccoli
1 tbsp AJI-NO-MOTO®
1 tbsp AJI-SHIO® Flavoured Pepper
1 tbsp AJI-SHIO® Flavoured Black Pepper
garnish Coriander

Steps :

1. Combine Yogurt, Garlic. Lemon Juice, Salt, Coriander Powder, Olive Oil, Dried Thyme, Coriander & Lemon Zest.
2. Add in AJI-NO-MOTO®, AJI-SHIO® Flavoured Pepper & mix well.
3. Pour in the mixture on Chicken Pieces.
4. Set aside for 30 minutes.
5. In a baking tray, mix together Potato, Carrot, Cauliflower, Zucchini & Broccoli
6. Season evenly with Salt, AJI-SHIO® Flavoured Black Pepper & Olive Oil.
7. Place Chicken Pieces evenly across baking tray. Add Water & Olive Oil.
8. Cover with Aluminium Foil.
9. Bake 220°C for 30 minutes.
10. Remove cover & bake 220°C for another 10 minutes.
11. Garnish with Coriander.
12. Serve!

CategoriesRecipes by

Baked Artichoke With Vegetables

Baked Artichoke with Vegetables

Ingredients

10 pcs Artichoke
3 pcs Potato
2 pcs Carrot
1 pc Onion
150g Green Pea
50g Coriander
10g Coriander Powder
5 cloves Garlic
50ml Lemon Juice
3 pcs Tomato
100ml Olive Oil
300ml Oil
100ml Water
1 tbsp Salt
1 tbsp AJI-SHIO® Flavoured Black Pepper
1 tbsp AJI-NO-MOTO®
Garnish Carrot

Steps :

1. Wash & clean Artichoke
2. Deep fry Artichoke with Oil & set aside.
3. Cut Potato, Carrot & Onion into small cubes.
4. In a pan, fry Potato, Carrot, Onion & Green Pea with Olive Oil.
5. Season with Salt, AJI-NO-MOTO® & AJI-SHIO® Flavoured Black Pepper
6. Add in Coriander & set aside.
7. Add in Tomato slices on a baking tray.
8. Mix Water, Lemon Juice & Olive Oil
9. Evenly pour on Tomato slices.
10. Place Artichoke with Filling on top.
11. Cover with Aluminium Foil.
12. Bake 220°C for 20 minutes.
13. Remove cover & bake 220°C for another 10 minutes.
14. Garnish with Coriander.
15. Serve!