[Latin Name] Panax ginseng CA Mey.

[Plant Source] Dried Root

[Specifications] Ginsenosides 10%–80%（UV）

[Appearance] Fine Light Milk Yellow Powder

[Particle size] 80 Mesh

[Loss on drying] ≤ 5.0%

[Heavy Metal] ≤20PPM

[Extract solvents] Ethanol

[Microbe]  Total Aerobic Plate Count: ≤1000CFU/G

Yeast & Mold: ≤100 CFU/G

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life]24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[What is Ginseng]

In terms of modern scientific research, ginseng is known to be an adaptogen. Adaptogens are substances that assist the body to restore itself to health and work without side effects even if the recommended dose is widely exceeded.

Ginseng due to its adaptogens effects is widely used to lower cholesterol, increase energy and endurance, reduce fatique and effects of stress and prevent infections.

Ginseng is one of the most effective antiaging supplements. It can alleviate some major effects of aging, such as degeneration of the blood system, and increase mental and physical capacity.

Other important benefits of ginseng is its support in cancer treatment and its effects on sports performance.

[Application]

1. Applied in food additives, it owns the effect of antifatigue, anti-aging and nourishing brain;

2. Applied in pharmaceutical field, it is used to treat coronary heart disease, angina cordis, bradycardia and high heart rate arrhythmia, etc.;

3. Applied in cosmetics field, it owns the effect of whitening, dispelling spot, anti-wrinkle, activating skin cells, making skin more tender and firm.

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Cucur Sayur Rangup
Cadangan Hidangan: 4 – 6 orang

Bahan-bahan
300gm Tepung Gandum
½ sudu kecil Serbuk Penaik
1 sudu kecil AJI-NO-MOTO®
¾ sudu kecil Garam
2 helai Daun Kunyit (dimayang halus)
250ml Santan (100ml) dicampur dengan Air (150ml)
3 sudu besar Udang Kering (ditumbuk halus)
1½ mangkuk Sayur Campur
1 biji Telur
¼ sudu kecil Serbuk Kunyit
80 gm Udang (dipotong halus)
Secukupnya Minyak untuk menggoreng

Cara Memasak:
1. Campurkan tepung gandum, serbuk penaik, garam, dan AJI-NO-MOTO®.
2. Masukkan santan, telur, serbuk kunyit, daun kunyit, udang kering, sayur campur dan udang. Gaul rata.
3. Simpan untuk 15 minit sebelum menggoreng.
4. Panaskan minyak.
5. Gunakan sudu besar untuk membuat adunan dalam bentuk bebola.
6. Goreng sehingga warna keemasan Sos Cucur Sayur Rangup

Bahan-bahan
6 ulas Bawang Putih (dihiris dan ditumbuk halus)
6 sudu besar Sos Cili
3 sudu besar Sos Tomato
2 sudu besar Madu
3 sudu besar Air
⅓ sudu kecil AJI-NO-MOTO®
Secukup rasa Garam
Secukupnya Minyak

Cara Memasak:
1. Tumiskan bawang putih, perlahankan api, tambahkan sos cili, sos tomato, madu, air, AJI-NO-MOTO® dan garam. Gaul rata.

 
Crunchy Vegetable Fritters
Serving Suggestion: 4 – 6pax

Ingredients
300gm Wheat Flour
½ tsp Baking Powder
1 tsp AJI-NO-MOTO®
¾ tsp Salt
2 strands Turmeric Leaves (finely shredded)
250ml Coconut Milk (100ml) and mix with Water (150ml)
3 tbsp Dried Shrimps (finely pounded)
1½ bowl Mixed Vegetables
1 Egg
¼ tsp Turmeric Powder
80gm Shrimp (finely chopped)
Enough Oil for frying

Cooking Method:

1. Mix the flour, baking powder, salt, AJI-NO-MOTO® and mix well.
2. Add in coconut milk, egg, turmeric powder, turmeric leaves, dried shrimps, mixed vegetables, shrimp and mix well.
3. Keep it for 15 minutes before frying.
4. Heat oil.
5. Use a large spoon to make the dough in the shape of a ball.
6. Fry until it is golden.
Crunchy Vegetable Fritters Sauce

Ingredients
6 cloves Garlic (finely pounded)
6 tbsp Chili Sauce
3 tbsp Tomato Sauce
2 tbsp Honey
3 tbsp Water
⅓ tsp AJI-NO-MOTO®
To taste Salt
Enough Oil

Cooking Method:
1. Sauté the garlic, cook over lower heat, add in chili sauce, tomato sauce, honey, water, AJI-NO-MOTO® and salt. Mix well.