Category Archives: Ajinomoto

How to prepare Lapu-Lapu Papillote with Creamy Lemon Butter

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Lapu-Lapu Papillote with Creamy Lemon Butter

Basic Ingredients

  • 1 piece Lapu-Lapu fillet
  • 2 pieces carrots
  • 1 rib celery
  • 1 piece large leek
  • 1 piece large tomato, sliced into rings
  • 2 tablespoons cream
  • 1 tablespoons vegetable oil
  • 3 cups water
  • Salt and pepper to taste
  • 1/4 teaspoon AJI-NO-MOTO Umami Super Seasoning Parchment / wax paper
  • 2 pieces lemon (1 piece sliced into rings)
  • 3 tablespoons butter

Cooking Methods

  • Season fish fillet with salt and pepper. Set aside. After 15 minutes, brush each side of fish fillet with butter.
  • Blanch the vegetables and set aside.
  • On a 13 x 15 inch parchment paper brushed with butter, place the marinated fish on the center and topped with vegetables, lemon and tomatoes slices. Sprinkle on top of the fish with lemon juice,salt, pepper and AJI-NO-Moto Umami Super Seasoning.
  • Salt the parchment paper and place it on a baking dish. Bake for 10 minutes at 425 degrees F oven.
  • In a pan, melt butter and add cream. Whisk together and add lemon juice. Serve this sauce on top of baked fish fillet.

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How to prepare Adobo Burrito

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Adobo Burrito

Ingredients for Adobo:

  • 500 grams chicken breast
  • 1/4 cup oil
  • 6 cloves garlic, minced
  • 1 cup soy sauce
  • 2 cups vinegar
  • 10 grams pepper corns
  • 1 bay leaf
  • 3 tablespoon liver spread
  • 1 cup coconut cream
  • 3 pieces chili fingers, seeded and chopped
  • 1 pack 7g Aji Ginisa Flavor Seasoning Mix

Ingredients for Burrito:

  • 3 pieces soft tortilla bread (about 8 inches)
  • Romaine lettuce leaves
  • 2 cups steamed rice
  • 1 medium size green bell pepper, diced
  • 1 medium size red bell pepper, diced
  • 500 grams cheddar cheese

Dip:

  • Sour cream

Cooking Methods

  • Heat oil and sauté garlic and chicken pieces. Add the soy sauce, vinegar, peppercorns and bay leaf.
  • Bring to a boil and lower heat.
  • Take out chicken pieces and fry at separate pan to get the brown color.After frying, bring it back to the adobo sauce.
  • In a separate pan, heat coconut cream,  add the chili fingers. Thicken and add to the adobo. Add liver spread to thicken and enhance flavor.
  • Sprinkle Aji Ginisa. Stir thoroughly. Turn off heat and set aside.
  • Once cooled, flake evenly.

Burrito Assembly:

  • Lay down the tortilla pieces. Put lettuce leaves on top.Add adobo sauce to the rice. Put rice on top of the lettuce.Follow with the flaked chicken. Add the bell peppers.
  • Top with grated cheese. Fold and roll.
  • Toast in the oven just for the cheese to melt.
  • Cut each roll into halves and serve with sour cream dip.
  • Makes 3 burritos
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