CategoriesRecipes by

Lamb Fajitas

Lamb Fajitas

Ingredients

500g Lamb
100g Onion
100g Red Capsicum
100g Yellow Capsicum
100g Green Capsicum
50g Soy Sauce
50g Worcestershire Sauce
2 tsp Aji-No-Moto®
1 tsp AJI-SHIO® Flavoured Black Pepper
10g Paprika
100g Oil
10 pc Tortilla

Steps :

1. Cut Lamb to bite size pieces.

2. Marinate Lamb with Soy Sauce, Worcestershire Sauce, Salt & Paprika

3. Season with AJI-SHIO® Flavoured Black Pepper &Aji-No-Moto®

4. Set aside for 1 hour.

5. Fry Onion and Lamb Pieces.

6. Season with AJI-SHIO® Flavoured Black Pepper.

7. Add Red Capsicum, Yellow Capsicum & Green Capsicum.

8. Add Aji-No-Moto®& Worcestershire Sauce

9. Stir fry for 10 minutes.

10. Serve with Tortilla.

11. Cut Lamb to bite size pieces.

CategoriesRecipes by

Falafel

Ingredients

500gm Dry chickpeas
1 pc Onion
1/4 cup Fresh coriander
3-5 cloves Garlic
1 3/4 tsp Salt
2 tsp Cumin
1 tsp Coriander seeds
1 pinch Cardamom
1/4 tsp AJI-NO-MOTO®
100 gm Sesame seed

Steps :

Mixture

  1. Soak chickpeas in cold water overnight
  2. Place chickpeas, onion, garlic and coriander into food processor
  3. Add cumin, cardamom, coriander seed, salt
  4. Blend thoroughly
  5. Add AJI-NO-MOTO®

Filling

  1. Heat up olive oil. Add onion and garlic.
  2. Add chopped red chillis
  3. Add salt, AJI-SHIO® Black Pepper, water and chilli paste
  4. Let filling cool down for at least 30 minutes

Frying

  1. Heat oil to 180 C/ 350 F
  2. Form flat patties with falafel machine
  3. Insert some filliing
  4. Finish off by dipping patty with sesame seed
  5. Fry til golden brown
CategoriesRecipes by

Lamb Tharid

Ingredients

1.5 kg Bone- in lamb shoulder
4 pcs Dry lemon 
2 pcs Onion 
2 pcs Bay leaves 
5 gm Whole cloves 
1/4 cup Cooking oil 
3 cloves Garlic 
200 gm Tomato paste 
2 tbsp Cumin 
2 tbsp Cinnamon 
2 tbsp Corinder Seed 
1/4 tsp Cardamom 
4 pcs Tomatoes 
15 pcs Potatoes 
2 pcs Carrots 
2 pcs Zucchini 
1 tsp AJI-SHIO® White Pepper 
10 gm AJI-NO-MOTO® 
6 pcs Arabic Flatbread 
5 gm Salt 

Steps :

  1. Boil lamb shoulder in water
  2. Strain excess fat
  3. Add whole onion
  4. Season broth with salt, AJI-NO-MOTO®, cloves, bay leaves, dried lemon, AJI-SHIO® White Pepper and salt
  5. Simmer for 1.5 hours under medium heat
  6. Add lamb to pot and cook, turning as needed, until browned on all sides, about 6 minutes.
  7. Remove lamb for later use
  8. Prepare vegetables and cut to chunks
  9. Dice onions and garlic
  10. Lightly brown onions and garlic on medium heat
  11. Add lamb and tomatoes
  12. Add ground herbs (cardamom, coriander seeds, cinnamon and cumin)
  13. Add salt AJI-NO-MOTO® and AJI-SHIO® White Pepper
  14. Add vegetables (potatoes, carrots, zucchini and dried lemon)
  15. Add tomato paste and broth, simmer till potatoes are soft
  16. Serve on a bed of flatbread
CategoriesRecipes by

Shakshuka

Ingredients

1 tbsp Olive oil
1 pc Onion
1 clove Garlic
1 cup Green bell pepper
1 cup Red bell pepper
4 cups Diced tomatoes
2 tbsp Tomato paste
6 pcs Eggs
1/2 tbsp Fresh chopped parsley
3/4 tbsp Salt
1/4 tbsp AJI-SHIO® Black Pepper
½ tbsp AJI-NO-MOTO®

Steps :

  1. Dice onion, garlic and tomatoes
  2. Dice Bell Peppers
  3. Heat oil
  4. Gently cook onion, garlic, bell peppers and tomatoes
  5. Season with salt, AJI-NO-MOTO®, AJI-SHIO® Black Pepper and tomato paste
  6. Gently crack eggs into skillet over tomatoes.
  7. Cook for 7 to 10 minutes
  8. Garnish with chopped parsley
CategoriesStory by

It’s not off, it’s fermented—microorganisms can preserve foods

All female mammals produce milk to nurture their young. Humans are unique in that some of us continue to consume milk as adults. Drinking milk, whether from a cow, goat, sheep, or buffalo, has many benefits. It’s rich in fat, protein, sugars, and micronutrients such as calcium and vitamin D. Plus it’s a source of clean water, and researchers believe it may even supply antibodies that fight infection.

Continue reading
CategoriesStory by

Making daily homemade meals special: just add a little umami

Meals out can give the family cook a welcome break. At times when the family can’t visit that favorite restaurant, the person in charge of planning meals may feel a little extra pressure to mix things up and deliver deliciousness every day. That’s when umami and the savory flavor it offers can be extra important—a big help in making meals special.

It may be a Japanese word, but umami is now universally recognized as the fifth taste, and it’s found in foods around the world, like mushrooms, asparagus, anchovies and tomatoes, to name just a few. On an extra busy Monday, why not put on a pot of Harira Soup, a favorite Mediterranean dish that uses tomatoes for an extra umami boost?

Continue reading
CategoriesStory by

MSG Helps to Boost Flavor & Lower Sodium

Many recipes rely on salt as a way to boost the flavors in a dish, reduce bitterness, and even improve the aroma. When looking to cut back on sodium, many people fear their meals will be flavorless, but that doesn’t have to be the case. With a little kitchen creativity, it can be easy to create wholesome, flavorful recipes that are lower in sodium.

Layer in the Flavor

When it comes to mastering great flavor in any recipe, the trick is to use a combination of herbs, spices, acids and umami. This helps to create depth and balance in recipes and makes up for using less salt. 

Why Use MSG?

MSG seasoning, also known as umami seasoning, is a quick and easy way to deliver savory deliciousness to foods and added dimension to
flavors. Best yet, MSG has two-thirds less sodium than table salt and can enhance the flavor of food while decreasing the need for salt.

– About one-half teaspoon can enhance the flavor of a pound of meat or 4-6 servings of vegetables, casseroles or soups.

– A mixture of one part MSG and two parts table salt is a favorite chef-inspired blend that gives foods a flavor boost while decreasing sodium by 25 percent, compared to using just table salt. Health experts have endorsed the safety of MSG based on extensive scientific research and a long history of use around the world.

Some studies have shown that it is possible to maintain
food palatability with a lowered overall sodium level in a
food when MSG is substituted for some of the salt.

– FOOD AND NUTRITION BOARD / INSTITUTE OF MEDICINE

Find out more about flavor layering here