For chicken, mix the flour, dried oregano and salt on a large plate. Toss the chicken in it till well coated. Tap off any excess flour.

Heat olive oil in a non-stick pan, pan fry the chicken strip until golden and crisp, about 2-4 minutes on each side. Set aside.

For the sauce, heat the cooking oil in the same non-stick pan and sauté garlic until brown.

For the sauce, heat the cooking oil in the same non-stick pan and sauté garlic until brown.

Add in the fried chicken into the sauce and stir well.

Heat oil, sauté garlic and chili flakes.

Add in spaghetti and cherry tomato, mix well.

Season with AJI-SHIO® and SERI AJI®.

Sprinkle the parsley and ready to serve.

Blanch all the vegetables in boiling water until soft. Drain and set aside.

Heat oil, sauté garlic until golden brown.

Add in the blanched vegetables, stir well.

Season with AJI-NO-MOTO® and salt. Ready to serve.

Place pumpkin, carrot, leek, water, TUMIX®, AJI-SHIO® and thyme in a pot, bring to a boil. Reduce heat to low and simmer for 5-8 minutes.

Transfer soup to a blender or food processor, blend until smooth.

Return the soup to the pot, stir in coconut milk. Ready to serve.