Ajinomoto® Umami Culinary Challenge Winning Recipe Compilation - MY EAT WELL, LIVE WELL® PLATE COMPETITION CATEGORY

Rank: 1^st Place

School: Manila Tytana Colleges

Participants: Rad Ryan V. Soria, Leslie Faye Y. Muzar and Josiah Kim N. Capili

Coach: Ms. Geraldine M. Maglalang

Dish Name: Flavors of Wellness

Cost per serving: 49.88

Flavors of Wellness (Chicken Tinola Hainanese style with malunggay pesto, medley of local vegetables with vegetable tempura)

INGREDIENTS:

(Chicken Tinola Hainanese style)
2 pcs	Chicken Thigh, filleted
½ tsp	AJI-NO-MOTO® Umami Seasoning
2 tsps	Tasty Boy®  All Purpose Breading Mix
(Malunggay Pesto)
3 tbsps	Malunggay Leaves
3 tbsps	Vegetable oil
1 tbsp	Chopped white onion
¼ tsp	AJI-NO-MOTO® Umami Seasoning
1 tsp	Fish sauce or Patis
(Medley of veggies)
80 g	chayote tops
300 g	Sliced squash
2 tsps	Chopped garlic
2 tsps	Chopped onion
1 tsp	Vegetable oil
60 g	squash flowers
¼ tsp	AJI-GINISA™ Flavor Seasoning Mix
(Vegetable Tempura)
½ of whole	Small egg, beaten
2 tsps	Tasty Boy® All Purpose Breading Mix
2 tsps	Vegetable oil
20 g	chayote tops
20 g	squash flowers
(Vegetable rice)
2 tsps	Vegetable oil
1 pc med	White onion, chopped
2 cloves	Garlic, minced
3 pcs	Fresh, red tomatoes
½ pc	Red bell pepper, chopped
¼ cup	Mushroom button, sliced
1 cup	Sinandomeng Rice
4 cups	Chicken stock made from chicken bones
¼ tsp	AJI-NO-MOTO® Umami Seasoning
2 tsps	AJI-GINISA™ Flavor Seasoning Mix

PROCEDURE:

(Chicken tinola)

1. Rub AJI-NO-MOTO® Umami Seasoning to chicken thigh. Set aside.
2. Blend together oil, ginger, onion, AJI-NO-MOTO® Umami Seasoning and malunggay leaves until the right consistency for pesto.
3. Brush the chicken fillet with the pesto mixture and set aside

(Vegetable Rice)

1. Boil chicken bones for stock
2. Heat oil in a large pan until hot, add the tomatoes and garlic
3. Pour the stock and season with AJI-GINISA™ Flavor Seasoning Mix.
4. Cook the rice until well done

(Medley of vegetables)

1. Blanch the squash and set aside
2. In a pan, heat oil, add onions, garlic, squash and chayote tops. Sauté well until cooked.

(Vegetable Tempura)

1. Dip the kalabasa in beaten egg mixture then dredge with Tasty Boy® Breading Mix. Drop in a hot oil until right crispness is achieved.

Assemble the vegetables, rice, fruit and main dish for plating. Serve with fresh fruit Makopa.

Ajinomoto® Umami Culinary Challenge Winning Recipe Compilation - UMAMI BENTO MEAL COMPETITION CATEGORY

Rank: 1^st Place

School: Rogationist College

Participants: Roxanne C. Libelo, Angeles C. Burac and Jaypee L. Caraan

Coach: Mr. Armand V. Nening

Dish Name: Bento Seafoods Galore

INGREDIENTS:

300 g	Crablets/Small crab
150 g	Cooked brown rice
2.5 g	AJI-SHIO® Garlic Seasoning Mix
30 g	Blanched green peas
30 g	Blanched carrots
15 g	Chopped onion leaks
15 g	Spinach
150 g	Deveined prawns with tail on
100 g	Ground pork
10 g	Chopped garlic
25 g	Chopped onion
50 g	Chopped crab stick
30 ml	Vegetable oil
15 g	AJI-GINISA™ Flavor Seasoning Mix
30 g	Flour
30 g	Chopped spring onion
30 g	Beaten egg
60 g	Cream cheese
60 g	Confectioner sugar
100 g	Black grapes
100 g	Thinly sliced zucchinni
50 g	Thinly sliced red cabbage
50 g	Chopped ginger
30 g	Sugar
30 ml	Premium Japanese Soy Sauce
2.5 g	Pepper
15 ml	Apple cider vinergar
30 ml	Honey
50 g	Arugula
15 g	Rice wrapper
1.25 g	AJI-NO-MOTO® Umami Seasoning

PROCEDURE:

(Crab Relleno)

1. Sauté ground pork, onion, garlic, crab sticks then set aside.
2. In a bowl add the mixture then season with AJI-GINISA™ Flavor Seasoning Mix, AJI-NO-MOTO® Umami Seasoning, pepper then add in spring onion and flour.
3. Stuff the crab shell with mixture then deep fry until golden brown.

(Sushi Brown with Shrimp)

4. Cook the rice then set aside
5. In a steamer, place the cleaned and deveined prawns until cooked.
6. In a rice wrapper, place the shrimp and onion leak, spread it with the rice then roll it.

(Grape Penguin)

7. Slit the black grapes at the center for the stuffing.
8. In a bowl, mix thoroughly the cream cheese and confectioner’s sugar.
9. Place the mixture at the center of the grape through the slit. Assemble to create a penguin. Keep chilled before serving.

(Ginger-soya sauce)

10. In a pan, heat the soy sauce, ginger, sugar, pepper and cider vinegar.

Ajinomoto® Umami Culinary Challenge Winning Recipe Compilation- BEST FILIPINO UMAMI DISH - LUZON COMPETITION CATEGORY

Rank: 1^st Place

School: La Consolacion College - Manila

Participants: Louis Joiy Lapid, Amabel Antonio and Ferel Lopez

Coach: Chef Edilberto Tawagon

Dish Name: Sale Ebun Itik (Capampangan for Duck Egg’s Nest)

INGREDIENTS:

2 pcs	Bioled duck’s eggs
	Ground pork
1 pc	Minced carrot
1 stalk	Minced celery
1 pc	Minced white onion
3 cloves	Minced garlic
1 pc	Minced bell pepper
¼ cup	Crushed Kesong Puti
9 g	AJI-NO-MOTO® Umami Seasoning
3 pcs	Egg yolks
3 tbsp	Flour
	Salt and pepper to taste
for the sauce (3 tbsp)
¼ cup	Tomato paste
1 cup	Peeled and crushed plum tomato
1 pc	Minced white onion
3 cloves	Minced garlic
7 g	AJI-GINISA™ Flavor Seasoning Mix
1 pc	Laurel
1 tbsp	Ajinomoto brand Chicken Powder
2 cups	Water
	Salt and pepper to taste
For the garnish and side dish
	Deep fried kamote
	Blanched bell pepper
	Blanced French beans
	Cubed kesong puti

PROCEDURE:

1. In a bowl mix together ground pork, carrots, celery, onion, garlic, bell pepper, kesong puti. Season with AJI-NO-MOTO® Umami Seasoning, salt and pepper.
2. Wrap egg with the pork mixture and secure with cheesecloth.
3. In a wok, sauté onion, garlic and other ingredients for the sauce. Season with AJI-GINISA™ and Ajinomoto brand Chicken Powder.
4. Simmer the egg meat ball in the sauce until cooked.
5. To assemble, Remove the cheesecloth from the egg meat ball. Slice into two and put garnishes.