| food | Food type | Main Ingredients | Take time | Serve |
|
Fusion food |
Meat Dishes | Other | 45 Min | 1 place |
ingredient
- 170 grams of salmon steak cut into small pieces
- 130 grams of Kurobuta black pork neck
- 70 grams pasta
- 10 grams ginger
- 11 grams of galangal
- 12 grams lemongrass
- 13 grams of makrut lime leaves
- 14 grams coriander root
- 15 grams of Thai spring onions
- 300 grams of Teriyaki Sauce, Aero brand
- 100 grams of white sugar
- 150 grams of Aero stir-fry sauce
- 2 tablespoons sugar
- 1 tablespoon MSG
- 1 tablespoon pork seasoning powder
- 100 grams of water
- 100 grams of chopped onion
- 10 grams of chili
- 10 grams garlic
- 40 grams of basil leaves
Preparation
Step 1: Prepare the teriyaki sauce.
Step 2: Basil Sauce Recipe
Step 3: Grilled Salmon with Crispy Skin and Teriyaki Sauce
Step 4: Kuroba Black Pork Spaghetti with Basil Sauce
- Bring the prepared ingredients to a boil together.
Step 2: Basil Sauce Recipe
- Stir-fry the prepared ingredients.
- When it is well blended, put it in a blender.
Step 3: Grilled Salmon with Crispy Skin and Teriyaki Sauce
- Grill the salmon in a pan, skin side down, until the skin is crispy and the fish is cooked.
- Pour teriyaki sauce onto the plate.
- Place the salmon on top of the sauce.
Step 4: Kuroba Black Pork Spaghetti with Basil Sauce
- Pork neck cut into steak pieces and marinated with Aero stir-fry sauce.
- Boil the pasta until cooked for about 8-10 minutes, then shock it in cold water. Then drain the pasta and set aside.
- To serve, stir-fry the cooked pasta with basil sauce.
- Place the pork steak and pasta on a plate.
- Use the prepared basil sauce to pour over and sprinkle with crispy basil.
