Monday, November 7, 2016

Press Release: Ajinomoto is Liza and Kathryn’s Kitchen Best Friend

Before, the kitchen is a scary place for young people as cooking was a task used to be given to moms and household helps.  However, technology has played a major role in helping people in the kitchen.  Nowadays, everybody can cook by searching online different cooking videos and “food hacks” that can help them create any dish they want and show it off in social media.

Young celebrities Liza Soberano and Kathryn Bernardo are the newest tandem to endorse AJI-NO-MOTO® Umami Seasoning.  Both of them enjoy cooking for their loved ones.  Apart from searching the internet, Liza and Kathryn are confident in their cooking because they can rely on a brand of seasoning to make delicious home-cooked dishes.  Kitchen newbies or experienced cooks can rely in AJI-NO-MOTO® to be their kitchen best friend – to help serve enjoyable and nourishing dishes for the whole family.

AJI-NO-MOTO® can be used in several dishes as it has no specific flavor of its own and has no smell and can therefore help enhance the original flavor of any dish.  AJI-NO-MOTO® is a quality product that is safe as it is made from natural crops such as sugar cane, cassava or corn and is manufactured through a natural process of fermentation.  It enriches the taste of any dish by providing the umami taste.  Umami is the fifth basic taste which is also described as the rich and savory (malinamnam). 

Here are simple and easy to follow recipe that young people can cook.

2 ½ liters of water
1 teaspoon of black peppercorns
2 pieces of onion, medium-size, chopped
½ kilo of beef shank, cut into serving pieces
2 pieces of corn, cut into five per serving pieces
2 pieces of potatoes, medium-size, peeled, quartered
½ piece of small cabbage, quartered
1 ½ teaspoons of AJI-NO-MOTO® Umami Seasoning
1 tablespoon of iodized salt
·         In a casserole, put 2 ½ liters of water, add onions, peppercorns, and beef.
·         Boil beef until tender.
·         Add potatoes and corn; boil for 2-3 minutes.
·         Add cabbage, mix well.
·         Sprinkle AJI-NO-MOTO® Umami Seasoning and simmer for 30 minutes.
·         Add salt and mix well.
·         Serve hot.

Rice Mixture:
1 ½ tbsps of vegetable oil
¼ cup of garlic, peeled, minced
¼ cup of onions, peeled, minced
½ cup of ground pork
½ cup of frozen carrots
¼ tsp of ground black pepper
2 cups of cooked rice, short grain
1 tsp of soy sauce
1 tsp of AJI-NO-MOTO® Umami Seasoning
Egg Mixture:
1 tbps of vegetable oil
3 pieces of eggs, small, beaten
1/8 tsp of pulverized black pepper
½ tsp of AJI-NO-MOTO® Umami Seasoning
1/8 tsp of iodized salt
Rice Mixture:
·         Heat oil in a pan, sauté garlic and onions for one (1) minute over low heat.
·         Add ground pork and cook until brown.
·         Add carrots and black pepper.
·         Add rice and stir-fry for another minute over medium heat.
·         Add soy sauce, mix well.
·         Sprinkle AJI-NO-MOTO® Umami Seasoning and mix well.
·         Remove from fire, mound the rice on plate then set aside.
Egg Mixture:
·         In a bowl, beat the eggs until the whites and yolks are well combined.
·         Add pulverized black pepper.
·         Sprinkle AJI-NO-MOTO® Umami Seasoning, mix well.
·         Heat oil in a pan and fry the egg mixture.
·         Remove fried eggs out of the pan and mold it well on top of the rice.
·         Serve with catsup.

½ kilo of chicken, adobo cut                                       ½ cup of vinegar                                                      
1/3 cup of garlic, peeled, crushed                               
1 piece of bayleaf, crushed
¼ teaspoon of peppercorn, cracked
½ cup of water
½ cup of cooking oil for deep frying
1 teaspoon of AJI-NO-MOTO® Umami Seasoning
1 tbsp of refined sugar
1 tsp of iodized salt
·         Combine chicken, vinegar, garlic, bayleaf, peppercorn and water in a pot.
·         Let boil and lower heat. Simmer until tender.
·         Drain the chicken pieces from the broth.
·         Heat oil in another pan and deep fry chicken pieces. Return to the broth.
·         Simmer until liquid has been reduced to half.
·         Sprinkle AJI-NO-MOTO® Umami seasoning and sugar. Simmer for one (1) minute.
·         Add salt and mix well.
·         Serve hot.

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