Filipino Recipes

Ingredients:

• 230 g beef tenderloin fillets
• 1/2 tbsp salt
• 1/2 tbsp pepper
• 1 tbsp butter
• 1  tbsp olive oil
• 2 cup Marsala (It was hard to find this one in the supermarket, but fortunately, we found it in Shopwise)
• 1 cup chicken broth (you can use chicken broth cube melted in 2 cups hot water)
• 20 pcs. green peppercorns
• 150 ml CARNATION EVAP
• 1/4  tbsp Dijon mustard (or any type of mustard you like)
• Italian parsley sprigs, garnish

Procedure:

1.  Sprinkle beef fillets evenly with salt and pepper.
2.  Melt butter with olive oil in a large nonstick skillet over medium-high heat. According to Chef China adding olive oil with the butter will make the butter burn slower.
3. Add fillets, and cook 6 minutes on each side or to desired degree of doneness. Or basically when you can no longer see any red part of the beef.
4.  Remove fillets from skillet, and keep warm.
5.  Add wine, broth, and peppercorns to skillet; cook 20 minutes or until liquid is reduced by half.
6.  Stir in CARNATION EVAP and mustard. Cook over low heat for 5 to 7 minutes or until slightly thickened.
7.  Return fillets to skillet then simmer. Then serve warm.

Ingredients:

• 2 whole chicken breasts, boned, skinned, cut into
• 1/2 inch cubes
• 1/2 tsp salt
• 1 egg
• 1 tbsp cornstarch
• 2 cups oil, for deep frying
• 1/2 cup skinless roasted peanuts
• 10 whole dried hot chili peppers
• 2 scallions, cut into 1/2 in. lengths
• 2 garlic cloves, minced
• AJI-NO-MOTO® Umami Seasoning

for Sauce:

• 1 tsp chili paste with garlic
• 2 tbsp dark soy sauce
• 1 tbsp sherry wine
• 1 tsp sugar
• 1 tsp red wine vinegar
• 1/4 cup chicken stock
• 1 tsp cornstarch
• 1 tsp sesame seed oil

Procedure:

1. Combine chicken, salt, egg white, and cornstarch. Mix well by hand. Set aside. In small bowl, blend sauce ingredients. Set aside.
2. In a wok, put some oil and fry the chicken, until it separates and almost cooked. Set Aside. Heat the same oil and fry the peanuts until golden brown. Set aside.
3. Add oil in a wok and Stir-fry the red chili peppers until cook. Sprinkle with AJI-NO-MOTO® Umami Seasoning. Lower heat. Add scallions and garlic. Stir-fry for 30 seconds.
4. Pour in chicken, add the sauce and cook until heated and glazed thoroughly. Add peanuts.

source: asian recipe