Hamonado Recipe

Topics: Condiment, Teaspoon, Bread Pages: 6 (1065 words) Published: October 23, 2012

1/2 kilogram pork pigue, sliced thinly

1/3 cup soy sauce
1/2 cup pineapple juice
1 tablespoon calamansi juice

1 cup carrot strips
1/2 cup sweet pickle relish
1/2 cup pineapple chunks
1/2 cup red bell pepper strips
2 tablespoons cooking oil
1 tablespoon chopped garlic
1/2 cup chopped onions
4 cups water
1/4 cup tomato sauce
3/4 cup sugar
1 tablespoon soy sauce
1/4 cup cornstarch dissolved in 1/2 cup water
2 tablespoons margarine
1 packs 6 grams AJI-SHIO Seasoning Mix with Pepper
1/4 teaspoon AJI-NO-MOTO® Umami Super Seasoning

Combine soy sauce, pineapple juice and calamansi juice. Add pork and marinate for 2 hours. Flip over after an hour. Drain pork. Lay flat the pork and arrange carrots, pickles, pineapple chunks and red bell peppers. Roll stuffed pork and tie firmly with a string. Set aside. In hot oil, sauté garlic and onions until fragrant. Add water and marinated pork rolls. Bring to a boil. Add tomato sauce, sugar, soy sauce and simmer for 30 minutes. Gradually add cornstarch mixture to thicken the sauce. Mix well. Add margarine and simmer for another minute. Sprinkle AJI-SHIO Seasoning Mix with Pepper and AJI-NO-MOTO® Umami Super Seasoning. Mix well before turning off the fire. To serve: Remove pork from the sauce, untie the strings and slice according to desired thickness. Arrange in a platter and pour sauce on top. Makes 10 slices.


1/2 kilo tanigue fillet, cut into cubes
1/4cup white vinegar
1 tablespoon sliced ginger, crushed
1 tablespoon chopped red onions
1 tablespoon chopped green chilli (approximately 2 pieces)
1 teaspoon siling labuyo (approximately 1 piece)
piece green mango, diced
1/4 cup calamansi, freshly squeezed
1 packet PAL SWEET™ Calorie Free Sweetener
1/8 teaspoon iodized salt
1/2 teaspoon ground black pepper teaspoon MSG
1 tablespoon crushed chicharon (optional)
1 teaspoon chopped spring onions
Mix everything in a bowl. Chill for 30 minutes to 1 hour before serving. Garnish with spring onions.
Makes 4-6 servings


1 cup mayonnaise
1 pack 2.8 grams AJI-SHIO Seasoning Mix with Pepper

1 cup flaked boiled chicken
1 cup chopped fried bacon
1/2 cup sweet pickle relish
1 cup shredded lettuce
4 beaten eggs, fry with1/2 teaspoonAJI-SHIO Seasoning Mix with Garlic 4 pieces pan fried ham
1 cup sliced seeded tomatoes
9 slices cheddar cheese
18-20 slices loaf bread, toasted

Combine mayonnaise and AJI-SHIO Seasoning Mix with Pepper. Mix well and chill. Set aside. Spread mayo-AJI-SHIO Seasoning Mix with Garlic mixture in loaf bread slices. Place chicken on the 1st layer, followed by bacon top with sweet pickle relish on the second layer of bread. Repeat the procedure with remaining fillings alternately with the bread. Secure with toothpick. May slice into 4 rectangular portions for easy serving.

Makes 8 servings.

Cheese Sticks with Creamy Bacon Dip

3/4 cup cheddar cheese sticks
1/2 cup all purpose flour mixed with
1/2 teaspoon AJI-SHIO Seasoning Mix with Pepper
1 beaten egg
1/2 cup breadcrumbs1 cup cooking oil for deep frying

1/4 cup fried and chopped bacon
1/4 cup cream cheese
1 cup sour cream
1/2 teaspoon AJI-SHIO Seasoning Mix with Garlic

Prepare dip, beat cream cheese until smooth. Add sour cream and mix well. Sprinkle AJI-SHIO Seasoning Mix with Garlic and mix well. Chill for at least 1 hour before serving. Meanwhile, coat cheese sticks with flour AJI-SHIO Seasoning Mix with Peppermixture. Dip in beaten egg then dredge in breadcrumbs. Deep fry coated cheese sticks until golden brown.

Serve together with the dip mixed with bacon.
Makes 3 servings.

Hamburger Steak

kilo ground beef
cup minced onions
2 pieces beaten eggs
2 tablespoons cornstarch
2 tablespoons soy sauce
1 pack 6 grams AJI-SHIO Seasoning Mix with Pepper
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