Recipe
Stir-fried sea bass with chili and salt
food Food type Main Ingredients Take time Serve Thai Snacks fish 30 minutes 3 places ingredient 500 grams of Q-Fresh frozen sea bass fillet 1 kilogram of crispy fried flour 1 bottle palm oil (for frying) 1 tablespoon soybean oil (for stir-frying) 1 tablespoon fish sauce 1 tablespoon seasoning sauce 2 tablespoons sugar 2 tablespoons water 40 grams of red chili peppers 70 grams fried garlic 30 grams chopped green onions ½ teaspoon salt 1 head of lettuce ((Miang ingredients)) 3 diced limes ((Miang ingredients)) 1 red oak tree ((Miang condiment)) 100 grams of fried or roasted cashew nuts ((Miang ingredients)) 3 large Thai shallots, diced ((Miang ingredients)) 1 sprig of coriander ((Miang seasoning)) Preparation Take the Q Fresh sea bass, cut into beautiful pieces, coat it in flour and fry it until crispy, then fry it in a pan. Then make the sauce by heating a pan, adding oil, fish sauce, seasoning sauce, sugar, and water. Mix until dissolved. Then add the red chili peppers and mix again. Add the fried sea bass into the pan, followed by the fried garlic, chopped spring onions, red chili, and Nam Miang sauce. Mix everything together over high heat. Sprinkle a little salt on top and it's done. Place on a plate and serve.
Learn more
Patongo
food Food type Main Ingredients Take time Serve Thai Snacks Flour and bread 90 minutes 50 places ingredient 500 grams of wheat flour, Kite brand 1 teaspoon yeast 1½ teaspoons ammonia 1 ¾ cups water 3 teaspoons sugar ½ teaspoon baking soda 1 tablespoon salt 1 tablespoon vegetable oil 1.5 liters Pomegranate Palm Oil (for frying) Preparation Mix the flour ingredients. Mix the Kite brand flour, yeast, and ammonia together. Then sift. Mix the water ingredients, add water, sugar, baking soda, salt, and vegetable oil. Mix well. Use a hand whisk to make a well in the center of the flour mixture. Pour in the water mixture and stir gently in the same direction until just combined. Rest the dough for about 1 hour or until it doubles in size. Sprinkle flour all over the rolling area, then pour the rested dough into it. Sprinkle flour on top of the dough. Divide the dough into equal pieces and use a skewer dipped in water to form pairs. Heat oil in a pan for frying. Fry until the batter is golden brown on each side. When the fried dough sticks are cooked, scoop them out and drain the oil. Serve immediately.
Learn more
Idli Medu Vada with Sambhar
food Food type Main Ingredients Take time Serve India 1 chicken 30 minutes 1 place ingredient 1 pack idli 1 pack Meduvada 1 kilogram of Sambar curry Preparation Warm the Sambur curry in hot water without opening the bag for about 12-15 minutes. Put the idlis in a steamer and cover it with a lid for about 2-3 minutes. Heat oil in a pan and fry the medu vada until golden brown. Ready to serve and eat together
Learn more
Fried Chicken Skin
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 1000 grams of chicken skin (washed chicken skin) - Salt (for washing chicken skin) - Plain water (to wash chicken skin) 1 liter of palm oil, brand: Ruby (ingredients) 5 grams coriander root (ingredients) 5 grams garlic (ingredients) 3 grams lemongrass (ingredients) 5 grams pepper (ingredients) 2 teaspoons seasoning powder (ingredients) 1 teaspoon sugar (ingredients) 2 teaspoons oyster sauce (Ingredients) 4 teaspoons seasoning sauce (ingredients) 4 tablespoons of crispy flour (ingredients) 2 tablespoons lime water (ingredients) 3 tablespoons cold water (ingredients) Preparation Start by washing and scraping off the chicken skin and excess fat on the back. Then cut into bite-sized pieces. Take the shredded chicken skin and wash it with salt. This will reduce the mucus of the chicken skin and reduce the fishy smell. Squeeze for about 2 minutes and then start rinsing it clean. Then drain the chicken skin on a wire rack. Fermentation process Make a three-friend mix by adding lemongrass. Start by adding coriander root, garlic, lemongrass, and pepper into a mortar. Pound until fine. We will get a three-friend mix for marinating. Put the chicken skin and three spices into a container, followed by MSG, sugar, oyster sauce, and seasoning sauce. Mix well. Add in the crispy flour, lime water, and cold water and mix well to keep the chicken crispy for a long time. Marinate the chicken skin in the refrigerator for about 20 minutes, then fry over medium heat, stirring occasionally to ensure even heating.
Learn more
Onion Bhaji
food Food type Main Ingredients Take time Serve India Snacks Milk and cheese 20 minutes 3 places ingredient 1 cup gram flour 2 large shallots 1 tablespoon turmeric powder 1 tbsp cumin powder 1 tbsp garam masala 1 tablespoon red chili powder 2 green chili peppers salt 500 ml vegetable oil coriander Preparation Mix garam masala with gram flour, red chilli powder, turmeric powder, cumin powder and a pinch of salt and mix well. Pour in water and stir slowly. Add sliced green chili, sliced shallots, and sliced coriander. Mix until well blended. Heat oil in a pan and fry in bite-sized pieces. Ready to serve
Learn more
French Fries Shake
food Food type Main Ingredients Take time Serve Western food Snacks Potatoes and beans 30 minutes 1 place ingredient 100 grams of French fries, shoestring brand, aro 1 tablespoon Aro brand cheese seasoning powder 1 tablespoon of aro brand paprika seasoning powder 3 liters of palm oil, refill bag, Aro brand 1 cup, paper cup, Savepak brand Preparation Heat palm oil in a refill bag, Arov brand, to a temperature of approximately 175 °C. Add the French fries and fry until golden brown for 3-5 minutes. Drain the oil for 1-2 minutes. Divide the mixture into aro brand cheese seasoning powder and aro brand paprika seasoning powder. Shake to coat the french fries thoroughly. Ready to serve in a paper cup, Savepak brand.
Learn more
Sweet fish sauce
food Food type Main Ingredients Take time Serve Thai Snacks other 20 minutes 10 places ingredient 240 ml. Real fish sauce, Dek Somboon brand 60 grams of shrimp paste 30 ml. plain water 1,600 grams of coconut sugar 400 grams of sliced shallots 80 grams of sliced red chili peppers 60 grams of chopped garden chili 30 ml lemon juice 100 grams of shrimp 100 grams of dried shrimp with shells Preparation Dissolve shrimp paste in plain water. Place a pan over medium-high heat and melt palm sugar. Add Dek Somboon brand fish sauce and dissolved shrimp paste. Mix until well blended. Add sliced shallots and simmer until the shallots are translucent. Add sliced bird's eye chili, sliced garden chili, and lime juice. Add the kapi and dried shrimp with shells. Continue to simmer over low heat until the mixture thickens.
Learn more
Japanese style Fluffy Pancake
food Food type Main Ingredients Take time Serve Selection of equipment and materials Snacks Flour and bread 60 minutes 1 place ingredient 50 grams of ready-made pancake mix, Aro brand (pancake mix ingredients) 2 egg yolks (pancake batter ingredients) 50 grams fresh milk (pancake mix) 1/8 teaspoon salt (pancake batter) 3 egg whites (pancake batter ingredients) 15 grams of fine granulated sugar (pancake mix) 40 grams of honey (pancake topping) 2 teaspoons icing sugar (pancake topping) 1 tablespoon unsalted butter (pancake topping) 5 fresh blueberries (pancake topping) 3 fresh raspberries (pancake topping) 2 fresh strawberries (pancake topping) 1 sprig mint leaves (pancake topping) Preparation Beat egg yolks with milk until combined, then add in pancake mix and salt. Mix until combined. Set aside. Beat egg whites with a mixer until fluffy. Gradually add sugar and beat until stiff peaks form. Mix the egg whites with the flour mixture in step 1. Mix gently. Once mixed, fry immediately. Heat a pan until warm. Place the mold on the pan and scoop the pancake batter into the mold. Cover and leave for 5 minutes until the batter is set and then flip it over. Fry for 5 minutes. Top with honey, icing sugar, unsalted butter, fresh blueberries, raspberries, strawberries and mint leaves.
Learn more
Shrimp Fritters
food Food type Main Ingredients Take time Serve Thai Snacks shrimp 40 minutes 2 places ingredient 4 grams of salt (shrimp cake ingredients) 20 grams of garlic (ingredients for fried shrimp cakes) 10 grams of coriander root (ingredient for fried shrimp cakes) 1 gram white pepper (ingredient for shrimp cakes) 500 grams of white shrimp (ingredients for fried shrimp cakes) 200 grams of diced pork fat (ingredients for shrimp cakes) 10 grams of sugar (ingredients for fried shrimp cakes) 30 grams of light soy sauce (ingredients for fried shrimp cakes) 100 grams Safepack Crispy Fried Flour (Ingredients for Battering) 1 egg (for batter) 1 egg white (for batter) 100 grams of breadcrumbs (battery ingredients) - Oil for frying (batter mix) 50 grams of water (dipping sauce ingredients) 1 gram salt (dipping sauce ingredient) 80 grams of palm sugar (dipping sauce ingredient) 20 grams red chili (dipping sauce ingredient) 200 grams pineapple (dipping sauce ingredients) Preparation Pound together three spices, add salt, garlic, coriander root, white pepper, and pound until fine. Peel the shrimp, remove the black vein, cut in half and use a knife to hit the shrimp. Then mince with small diced pork fat. Continue to pound, add sugar and light soy sauce, pound until sticky and firm. Shape into pieces and then coat with Safepack brand crispy flour. Dip in egg, then coat in breadcrumbs. Set up a frying pan and fry until cooked and golden brown. To make the dipping sauce, put water, salt, palm sugar, red chili, and pineapple in a pot and simmer until cooked. Blend until the sauce is smooth. Arrange the fried shrimp cakes on a plate with the dipping sauce. Serve immediately.
Learn more
Grilled Chicken Burrito with BBQ Sauce
food Food type Main Ingredients Take time Serve Western food Snacks chicken 30 minutes 1 place ingredient Wrapping paper or foil (for making 1 burrito) 400 g Deeley BBQ Sauce (Grilled Chicken) 50 grams of skinless chicken breast (grilled chicken) A little coarsely ground black pepper (grilled chicken) A little salt (grilled chicken) 20 grams of pomas, olive oil (grilled chicken) 50 grams of onion (fried bell peppers) Tri-color bell peppers (fried bell peppers) 30 grams of olive oil (for fried bell peppers) A little salt (fried bell peppers) A little coarsely ground black pepper (fried bell peppers) 20 grams chopped onion (salsa) 10 grams minced garlic (salsa) 400 grams diced tomatoes (salsa) 10 grams chopped basil leaves (salsa) Olive oil (salsa) Salt (Salsa) Coarsely ground black pepper (salsa) 1 lime (salsa) 1 sheet Deli Sun Original Flatbread (For 1 Burrito) 25 g Deeley BBQ Sauce (Makes 1 Burrito) 5 grams aro mayonnaise (for 1 burrito) 10 grams of Romaine lettuce (for 1 burrito) 0 grams Grilled Chicken (For 1 Burrito) 15 grams fried bell peppers (for 1 burrito) 10 grams HoReCa shredded cheddar cheese (for 1 burrito) 10 grams of salsa (makes 1 burrito) Pomace Olive Oil (for grilling) (Makes 1 burrito) Preparation grilled chicken Marinate the chicken with salt, pepper and BBQ sauce for at least 30 minutes. Heat a pan, add olive oil, and grill the chicken until it is browned and cooked through. Cut the chicken into thin pieces and set aside. Stir-fried bell peppers Heat oil in a pan, add onion and bell pepper. Season with salt and pepper. Stir-fry until bell pepper is soft and cooked. Scoop up and set aside. Salsa Mix everything together. Assemble 1 burrito Place the dough sheet on top and spread with BBQ sauce and mayonnaise. Top with Romaine lettuce, grilled chicken, sautéed bell peppers, salsa and shredded cheddar cheese. Wrap it into a cylinder shape. Heat a pan, add olive oil, and grill the burritos until golden brown. Served with salsa.
Learn more
Crab wearing a sarong
food Food type Main Ingredients Take time Serve Thai Snacks crab 30 minutes 1 place ingredient 10 pieces aro frozen imitation crab meat 70 grams aro vermicelli 25 grams of oil for frying 30 grams aro mayonnaise (dipping sauce) 30 grams of ready-made seafood dipping sauce (Emperor) (dipping sauce) Preparation Soak the vermicelli in water until soft. Soak the softened rice vermicelli in hot water for 2-3 minutes, then rinse and drain. Cut the crab sticks in half crosswise and wrap with vermicelli. Heat oil in a pan over medium heat. Put the prepared crab sticks in the frying pan until they are colored. Scoop up and serve with dipping sauce.
Learn more
Roasted Spinach Gratin
food Food type Main Ingredients Take time Serve Western food Snacks fish 2 minutes 2 places ingredient 300 grams aro dory fish slices (grilled dory fish with butter) 50 grams of unsalted butter (grilled dory fish with butter) 5 grams of Parmesan cheese (grilled dory fish with butter) A little coarsely ground black pepper (grilled dory fish with butter) A little salt (grilled dory fish with butter) 30 grams of crushed garlic (grilled dory fish with butter) 2 teaspoons dried parsley (grilled dory fish with butter) 50 grams of onion (stir-fried spinach) 40 grams butter (stir-fried spinach) 500 grams of frozen stir-fried spinach (stir-fried spinach) A little salt (stir-fried spinach) A little coarsely ground black pepper (stir-fried spinach) 100 grams of water (stir-fried spinach) 20 grams HoReCa Mozzarella Cheese (Sautéed Spinach) 5 grams Parmesan cheese (stir-fried spinach) 15 grams unsalted butter (bechamel sauce) 15 grams of all-purpose flour (bechamel sauce) 40 grams chopped onion (bechamel sauce) 1 bay leaf (bechamel sauce) 300 grams fresh milk (bechamel sauce) A pinch of salt (Béchamel sauce) A little pepper (Béchamel sauce) A pinch of ground nutmeg (bechamel sauce) 1 recipe for aro dory fish, grilled with garlic butter (How to serve dory fish with spinach and cheese) 1 recipe for aro spinach stir fry (How to serve baked spinach and dory fish with cheese) 1 recipe Bechamel Sauce (How to serve Baked Spinach and Cheese Dory) 100 grams HoReca Mozzarella Cheese (How to serve Baked Spinach and Cheese Dory Fish) 20 grams Parmesan cheese (How to serve the Baked Spinach and Cheese Dory) Preparation How to make Grilled Dory with Butter Pat the dory dry and season with salt, pepper, dried parsley, Parmesan cheese and crushed garlic. Heat a pan, add butter, and fry the dory fish until both sides are browned. Remove from heat and set aside. How to make stir-fried spinach Mix everything together. How to make bechamel sauce Put butter in a pot and heat it up until it melts. Add all-purpose flour. Add onion, bay leaf, milk and mix until well blended. Season with salt, pepper and ground nutmeg. Bring to a boil over medium heat. Strain the mixture until smooth. How to serve baked spinach and cheese dory Preheat oven to 190 degrees Celsius. Place the stir-fried spinach and grilled dory fish on a tray. Top with bechamel sauce and sprinkle with both types of cheese. Bake for 5-10 minutes until golden brown. Ready to serve
Learn more
Soy-marinated salmon
food Food type Main Ingredients Take time Serve Japan Snacks Salmon 30 minutes 1 place ingredient 200 ml. Aero Shoyu Sauce 1 liter (Soy Sauce Marinade Recipe, yield 700 ml.) 30 ml. Ayumirin seasoning liquor (Soy sauce marinade recipe, yield 700 ml.) 350 ml clean water (soy sauce marinade recipe, yield 700 ml) 100 grams of Aero coconut sugar mixed with cane sugar 1 kilogram (Soy sauce marinade recipe, yield 700 ml) 20 grams of sliced old ginger (soy sauce marinade recipe, yields 700 ml) 140 grams Marine Pro fresh salmon cut into pieces, with skin, pack of 300 grams (soy sauce marinated salmon) 100 grams of soy sauce marinade (soy sauce marinated salmon) 5 grams of red chili peppers, stems removed, sliced (salmon marinated in soy sauce) 5 grams of peeled and thinly sliced Chinese garlic (soy sauce marinated salmon) 0.5 g Roasted white sesame seeds (soy sauce marinated salmon) 0.5 g chopped green onion (soy sauce marinated salmon) 1 pack M&K Korean style roasted seaweed, original flavor, 5 g, pack of 6 packs (soy sauce marinated salmon) 150 grams Aero Japanese rice Sasanishiki 5 kilograms (soy sauce marinated salmon) 40 grams Aero Seafood Sauce (Salmon Marinated in Soy Sauce) 20 grams ARO Frozen Japanese Seaweed Salad 1kgX1 (Salmon marinated in soy sauce) 20 grams ARO Frozen Orange Seasoned Salmon Roe 500g (Soy Sauce Marinated Salmon) 3 Aero Sauce Cups with PET Lids 2 oz. Pack (Salmon Marinated in Soy Sauce) 1 piece Aero food box with lid, size 500 ml., pack of 50 sets (salmon marinated in soy sauce) 1 piece, round bowl with clear lid, 350 ml. (soy sauce marinated salmon) Preparation Put soy sauce, mirin, water, palm sugar, sliced ginger into a pot and mix together. Bring to a boil, then turn off the heat and let it cool. Arrange the salmon in a box. Pour the cooled soy sauce marinade over the salmon. Sprinkle with garlic and chili. Close the box and refrigerate for 4-5 hours. Sprinkle roasted white sesame seeds and chopped shallots on top when serving. Served with Korean style grilled seaweed as a side dish. Japanese rice, seaweed salad, orange herring roe Seafood dipping sauce, ready to be delivered directly to customers.
Learn more
Cheese Balls
food Food type Main Ingredients Take time Serve Western food Snacks other 30 minutes 31 places ingredient Cheese Balls = 30 servings 1800 grams HORECA Mozzarella Cheese 2.35KG 1950 grams Savepak Crispy Flour 600 grams Savepak breadcrumbs 45 ml. plain water 30 Aero eggs, size 3 1000 grams of palm oil 30 cups SAVEPAK paper cups 390CC 30 sheets Aero multipurpose oil absorbing paper, size 10x10 Preparation Cut the mozzarella cheese into 10g cubes. Coated with flour, fried, egg, breadcrumbs Repeat step 2 for a total of 3 rounds, then place in the freezer for at least 15 minutes. Heat the oil to 140 degrees Celsius and then fry the cheese balls until golden brown. Scoop out and place on a wire rack to drain oil before serving.
Learn more
Kimmari Cheese Tteokbokki
food Food type Main Ingredients Take time Serve Korea Snacks other 30 minutes 3 places ingredient 1 plate 6 pieces Marie pliers 140 grams of gochujang sauce 80 grams Chongga large tteokbokki sticks 60 grams of Horeca shredded cheddar cheese 1 set Aero black PP food box, 2 compartments with lid, 900 ml. x 25 sets 18 pieces of Kimmari ingredients 100 grams of Chongjongwon Korean glass noodles 15 ml soybean oil 100 grams of carrots, cut into 4 cm long strips, 2*2 mm thick 20 ml Chongjongwon Korean soy sauce 5 grams of fine sugar 10 grams Aero sesame oil 20g Chongjongwon Korean Soy Sauce 3 sheets of Bandarun seaweed wrapped in rice, grade C 200 grams Daesang Chef One Korean Fried Batter 300 grams of cold water 50 ml palm oil 1 gram white sesame 0.5 g parsley Ingredients for Gochujang Sauce Recipe, 3 servings 80 g Chongjongwon Gochujang Korean Chili Sauce 1 kg 5 grams Daesang Anchovy Seasoning Powder 10 grams Aero sesame oil 30 grams Mitr Phol Bakery Sugar 300 ml plain water Preparation Boil glass noodles in boiling water until cooked for about 5 minutes, then remove and rinse with cold water. Use scissors to cut the noodles into 2-inch lengths. Place a pan over medium heat. Add mushrooms and carrots and stir-fry until cooked. Add glass noodles and season. 3 sheets of seaweed (cut in half to get 6 small sheets) 1 small sheet of seaweed, add 60 grams of noodles (weighed from the weight of the boiled noodles and stir-fried) Put the stir-fried glass noodles into the wrapper, leaving a seaweed edge, and add a little water. Roll it up tightly. Mix the tempura flour with cold water until blended. Dip the wrapped seaweed in the mixture and fry at 150 degrees. Fry until golden brown, then remove and drain the oil. How to make tteokbokki 1. Bring clean water to a boil, then add the kombu. Wait until the water boils again, then scoop out the kombu. 2. Add dried fish soup powder and season with gochujang. 3. Add soy sauce, mulyod, chili powder, mix well. 4. Add the tteokbokki and stir-fry until cooked. 5. Serve by pouring the tteokki onto a plate, placing the kimmarie on top and sprinkling with cheese."
Learn more
Red Velvet Crispy Cookies
food Food type Main Ingredients Take time Serve Western food Snacks other 30 minutes 12 places ingredient 120 grams all-purpose flour 75 grams Aero Butter Blend, unsalted 15 grams Sole Cafe Cocoa Powder 100% 3 grams of Magrat baking soda powder 1 gram Maggarat Double Action Baking Powder 1 egg 40 grams of sugar 40 grams Aero brown sugar 1.25 grams of salt 3 grams Best Order red food coloring 5 grams Best Order Vanilla flavor 50 grams Aero icing sugar (for coating) Preparation Sift flour, cocoa powder, baking soda, baking powder and salt. Beat butter with granulated sugar and brown sugar until fluffy. Then add the eggs and beat until combined. Add the vanilla and red food coloring and beat until combined again. Add the sifted flour and mix until combined. Then use a spoon to scoop up about 1 tablespoon of cookies and shape them into balls. Coat them with icing sugar. Place the icing-coated cookies on a baking sheet lined with parchment paper or a silicone baking sheet, about 1 inch apart. Bake at 160°C for about 10-12 minutes. Let cool for about 5 minutes, then transfer to a wire rack to cool completely before storing in a container.
Learn more
Mala Sichuan Sauce
food Food type Main Ingredients Take time Serve China Snacks chicken 30 minutes 1 place ingredient 15 oyster mushrooms, 30 grams per skewer 500 grams of Thai king oyster mushrooms (oyster mushrooms) 75 ml . Mala sauce 75 ml. plain water 15 grams Maenoi Mala Chili 15 Aero sticks, cut head skewers, 20 cm. 29 eggplant skewers, 30 grams per skewer 1000 grams of eggplant 145 ml Mala sauce 145 ml plain water 29 grams Maenoi Mala Chili 29 Aero wood, cut head skewers, 20 cm. 43 potatoes, 20 grams each 1000 grams of potatoes 215 ml Mala sauce 215 ml plain water 43 grams Maenoi Mala Chili 43 Aero wood, cut-head skewers, 20 cm. 28 Aero wood, cut head skewers, 20 cm. Soft pork seasoned with black pepper, 28 skewers, 30 grams per skewer 1000 grams FZ SPC soft pork seasoned with black pepper 140 ml. Mala sauce 140 ml. plain water 28 grams Maenoi Mala Chili 28 Aero wood, cut head skewers, 20 cm. Frozen BBQ Pork, 28 skewers, 30 grams per skewer 1000 grams SPC frozen soft BBQ pork 140 ml Mala sauce 140 ml. plain water 28 grams Maenoi Mala Chili 28 Aero wood, cut head skewers, 20 cm. Sliced pork belly marinated with sesame, makes 33 skewers, 25 grams per skewer. 1000 grams FZ SPC three-layer peeled sliced marinated with sesame 165 ml Mala sauce 165 ml. plain water 33 grams Maenoi Mala Chili 33 Aero wood, cut-head skewers, 20 cm. Pork Liver Seasoned with Sesame Oil, 18 skewers, 20 grams per skewer 500 grams FZ SPC pork liver seasoned with sesame oil 90 ml. Mala sauce 90 ml. plain water 18 grams Maenoi Mala Chili 18 Aero wood, cut head skewers, 20 cm. Ham strips, 18 skewers, 20 grams per skewer 500 grams of ham strips (Ham-SPC) 90 ml. Mala sauce 90 ml. plain water 18 grams Maenoi Mala Chili 18 Aero wood, cut head skewers, 20 cm. 22 sliced bacon ham sticks, 25 grams per stick 500 grams of sliced bacon ham (mixed chicken and pork) 110 ml Mala sauce 110 ml. plain water 22 grams Maenoi Mala Chili 22 Aero wood, cut head skewers, 20 cm. 21 skewers of crispy chicken sausage with fresh chili, 1 piece per skewer 500 grams of crispy chicken sausage with fresh chili 105 ml. Mala sauce 105 ml. plain water 21 grams Maenoi Mala Chili 21 Aero wood, cut head skewers, 20 cm. Smoked Chicken Sausage, 14 skewers, 1 piece per skewer 1000 grams of smoked chicken sausage, Super Chef brand 70 ml. Mala sauce 70 ml. plain water 14 grams Maenoi Mala Chili 14 Aero sticks, cut head skewers, 20 cm. 10 skewers of sliced bacon wrapped in golden enoki mushrooms 250 grams of sliced bacon ham (mixed chicken and pork) 200 grams Saha Farm golden needle mushrooms 50 ml. Mala sauce 50 ml. plain water 10 grams Maenoi Mala Chili 10 Aero sticks, cut head skewers, 20 cm. 13 skewers of broccoli, 20 grams per skewer 150 grams broccoli 65 ml . Mala sauce 65 ml. plain water 13 grams Maenoi Mala Chili 13 Aero wood, cut-head skewers, 20 cm. 25 skewers of baby corn, 1 piece per skewer 500 grams of peeled baby corn 125 ml. Mala sauce 125 ml. plain water 25 grams Maenoi Mala Chili 25 Aero sticks, cut head skewers, 20 cm. 12 okra sticks, 20 grams per stick 300 grams of roselle 60 ml. Mala sauce 60 ml. plain water 12 grams Maenoi Mala Chili 12 Aero sticks, cut head skewers, 20 cm. Mala, soft seasoned pork, 28 skewers, 30 grams per skewer 1000 grams FZ SPC seasoned tender pork 140 ml. Mala sauce 140 ml. plain water 28 grams Maenoi Mala Chili 28 Aero wood, cut head skewers, 20 cm. 30 grams Soft pork seasoned with sesame oil, 28 skewers, 1 skewer each 1000 grams FZ SPC soft pork seasoned with sesame oil 140 ml Mala sauce 140 ml. plain water 28 grams Maenoi Mala Chili Preparation Skewer the meat and vegetables according to the desired weight. Mix the mala sauce and water together. Grill over medium heat until 50% cooked. Spread Mala sauce all over and continue grilling until cooked. Sprinkle with mala powder and serve.
Learn more
Pandanus Custard, Purple Sweet Potato Custard
food Food type Main Ingredients Take time Serve Thai Snacks other 40 Min 5 places ingredient Pandanus Custard Ingredients (Yields 600 grams) 30 grams pandan leaves 450 ml. Amphawa coconut milk box 100 grams Mitr Phol pure white sugar 4 egg yolks 25 grams Aero corn starch 30 ml clean water 3 grams Aero iodized table salt Purple sweet potato custard ingredients (yields 600 grams) 25 grams purple sweet potato powder 480 ml. Amphawa coconut milk box 100 grams Mitr Phol pure white sugar 4 egg yolks 3 grams Aero iodized table salt Preparation How to make pandan custard Blend pandan leaves with clean water and filter to get only pandan water. Put pandan leaves water, cornstarch, sugar, egg yolks and coconut milk in a pot. Mix well. Simmer until cooked and the mixture forms a pattern. How to make purple sweet potato custard Put all ingredients in a pot, mix well, then simmer until the custard is cooked and forms a pattern.
Learn more
Pani Puri
food Food type Main Ingredients Take time Serve India Snacks Flour and bread 45 Min 5 places ingredient 200g Pani Puri Magic Treat 200 grams sweet potato 200 grams of chickpeas 3 grams Chaat Masala 2 grams of salt 10 grams of coriander 10 grams of shallots Preparation Boil sweet potatoes until cooked, peel, dice and set aside. Boil sweet corn kernels until cooked. Set aside. Boil chickpeas until cooked. Remove and drain. Season with salt, chak masala, chopped coriander and chopped shallots.
Learn more
Pan-fried eggs, a menu that generates income
food Food type Main Ingredients Take time Serve Thai 1 Snacks other 30 Min 1 place ingredient 3 ARO eggs, size 2, with lid, 30 eggs 10 grams ARO frozen minced pork 1 kg 2 ml Aero white soy sauce formula 1 6000 grams 10 ml Aero Soybean Oil 1 liter x 3 bottles 10 grams ARO pork sausage 300 grams 7 grams ARO Chinese sausage 500 grams 5 grams unsalted butter 10 grams of frozen mixed vegetables Aero 1 kg 1 organic cherry tomato, 300 g (15-21 pieces) 0.1 g. Safepack ground white pepper 1000 g. 1 ml. Maggi dipping sauce 200 ml. x 6 bottles 1 gram of spring onion Preparation Cut the pork roll into the desired size and boil in boiling water. Set aside. Stir-fry minced pork until cooked, season and set aside. Cut Chinese sausage into the desired size. Place in a pan and heat it up. Add a little water. Stir-fry until the oil from the Chinese sausage starts to come out and the sausage turns a nice color. Then set aside. Put a pan on the stove and add water. Wait until the water boils. Put butter in a foil cup and place the foil cup in a pan. Heat the water to cook the eggs. Wait until the eggs start to set before adding the toppings. Sprinkle with ground white pepper and chopped spring onions.
Learn more
Hachimaki
food Food type Main Ingredients Take time Serve Japan Snacks other 30 Min 1 place ingredient 1 egg, Aero, size 2 80 grams of okonomiyaki flour 30 grams shredded cabbage 25 grams Aero Soybean Oil 1 liter x 3 bottles 2 grams Aero seaweed, grilled and cut into strips, sprinkled on top 2 grams of dried bonito flakes (katsuo) 1 pair of Japanese chopsticks, tear-off type, size 21 cm, pack of 100 pairs 1 piece Kraft paper tray Okonomi flour, yield 175 grams, makes 4 servings 50 grams cake flour 120 ml clean water 5 ml Aero concentrated dried fish soup 1 egg, Aero, size 2 Hachimaki Okonomiyaki 30 grams Aero frozen thin ramen noodles 15 grams aro bacon (cut into 1/2-inch thick pieces) 40 ml aro okonomiyaki sauce 15 grams Aero Mayonnaise Preparation Sift cake flour into a mixing bowl and set aside. Mix clean water with concentrated dried fish stock and eggs together. Gradually pour into cake flour until well combined. Set aside for 30 minutes. Place a small round pan on the stove, add oil, then crack an egg into it and fry until the egg white is cooked and the yolk is still raw, then set aside. Heat a pan with a little oil. Add the ramen noodles and stir-fry. Season with 30 ml of Aro Okonomiyaki Sauce. Stir-fry until the ingredients are well combined and set aside. Place a Teflon pan on the stove, add a little oil, add half of the batter, spread it thinly. Sprinkle with shredded cabbage, chopped bacon, seasoned stir-fried ramen noodles, then top with another layer of batter, flip over, and spread okonomiyaki sauce. Wait until the other side of the dough is browned, flip it over and spread the okonomiyaki sauce on the other side. When everything is cooked, use chopsticks to roll it into pieces, arrange on a serving plate, pour Aro, okonomiyaki sauce, mayonnaise, seaweed, bonito flakes and place a fried egg on top.
Learn more
Bacon Wrapped Sausage with Tomato Sauce and Cheese Baked
food Food type Main Ingredients Take time Serve Western food Snacks Bacon Wrapped Sausage 25 Min 1 place ingredient 6 pieces CP Breakfast Sausage 100 grams of Aero frozen spinach leaves 6 pieces bacon, halved 100 grams Aero Tomato Sauce 15 grams Aero Longan Honey 1 gram ground paprika 2 grams oregano 0.5 g ground white pepper 30 grams shredded cheddar cheese 50 grams of shredded mozzarella cheese 2 grams chopped parsley Preparation Place the spinach evenly in the baking dish. Wrap the smoked bacon around the sausage and arrange in a container. Mix together ketchup, honey, oregano, paprika and pepper. Set aside. Spread the prepared tomato sauce all over. Sprinkle Mozzarella, Cheddar, and chopped parsley all over the top. Bake at 200c for 8 minutes or until the color is nice. Tips Use half a slice of bacon and place half of the sausage on top. Squeeze out all the water from the spinach. Apply the sauce until moist.
Learn more
Fried fish with gochujang sauce
food Food type Main Ingredients Take time Serve Korea Snacks fish 40 Min 1 place ingredient 220 grams QF FZ sea bass, cut into 2 pieces 50 grams, Safepack, crispy fried flour 50 ml clean water 1 gram ground white pepper 200 grams of tteokbokki flour 50 ml palm oil for frying 1 liter 45 g Gochujang Hot Pepper Paste 45 grams Aero Longan Honey 30 ml apple cider vinegar 5 grams of finely ground Korean chili pepper 1 gram salt 15 ml mirin 5 grams grated old ginger 15 grams fresh garlic, peeled and chopped 15 ml Japanese soy sauce 1 gram salt 1 gram ground white pepper 5 ml Aero sesame oil 50 grams of Japanese leeks, cut diagonally 1 gram white sesame 1 gram of seaweed 3 grams chopped green onions Preparation Prepare 2 pieces of sea bass, pat dry, mix with flour for frying, then coat the fish in the flour. Heat a pan with oil, add sea bass and fry until cooked and golden brown. Followed by rice cakes and fry until the skin is tight. Mix gochujang, honey, apple cider vinegar, gochugaru, mirin, grated ginger, garlic, soy sauce, salt, pepper, and sesame oil together and set aside. Place a pan on the stove and add all the mixed sauce. Then add fried tteokbokki and stir-fry until well blended. Add the fried fish and Japanese leeks to the stir-fry. Scoop into a serving dish and sprinkle with seaweed, white sesame seeds and spring onions.
Learn more
Old Fashioned Sandwich
food Food type Main Ingredients Take time Serve Fusion food Rice and flour Vegetable 45 Min 1 place ingredient 500 grams Aero sweetened condensed creamer 2 kg x 1 bag (mayonnaise spread, mixed weight 1,045 grams) 3 Aero eggs, size 2 x 15 eggs, only egg yolks (mayonnaise spread mixed, weight 1,045 grams) 500 grams of Aero Mayonnaise (Mayonnaise Spread, mixed to weigh 1,045 grams) 4 sheets of Aero sandwich bread, 25g per sheet = 1 pack contains 600g 60 grams Aero Chicken Bologna 1 piece 15 grams use 4 pieces 15 grams Aero shredded pork and chicken 40 grams of mayonnaise spread Preparation Place a mixing bowl over a pot of simmering water and stir continuously until the eggs start to change color. Then mix mayonnaise and condensed milk together in a 1:1 ratio. Spread the mixed mayonnaise on 4 slices of bread, spreading it on one side only. Combine the bread with the ham and shredded pork and sandwich the three slices of bread together. Take the bread and cut it into triangles. When cut, it can be divided into 2 servings. 6. Put them in boxes for distribution.
Learn more
Spicy Salad with Two Friends and Fried Miang Leaves
food Food type Main Ingredients Take time Serve Fusion food Snacks fish 45 Min 1 place ingredient 100 grams of fresh tuna fillet 100 grams of fresh salmon fillet 30 grams Aero Chili Paste 10 grams Aero frozen lemon juice 10 grams of mint leaves 20 grams chopped lemongrass 20 grams of sliced shallots 5 grams of shredded kaffir lime leaves 10 grams chopped coriander leaves 2 sheets of Vietnamese rice paper For decoration, cucumber For decoration, tomatoes For garnishing salad greens 70 grams of Aero brand Pad Thai sauce 80 grams of Aero brand seafood dipping sauce Preparation method Cut the Vietnamese rice paper into small squares, about 2 x 2 inches in size, and fry over high heat. Set aside. Grill the tuna and salmon on a pan over high heat for about 1-2 minutes per side and cut into bite-sized pieces. Set aside. Mix Aero ready-made dressing, Aero chili paste, and Aero lime juice together. Add sliced lemongrass, sliced shallots, sliced kaffir lime leaves, sliced mint leaves, and sliced coriander to the dressing. Mix well. Taste and adjust seasoning as desired. Place the sliced fish on a plate. Pour the prepared dipping sauce over it. Garnish with cucumber and tomato. Serve with fried rice paper leaves. Recommendations - When frying Vietnamese rice paper, use high heat. This will make it fluffy and crispy for a long time and not tough. - Salmon and tuna do not need to be grilled until cooked, just enough to color.
Learn more
Grilled Saba with Jaew Sauce and Fried Sticky Rice Spring Rolls
food Food type Main Ingredients Take time Serve Fusion food Snacks fish 40 Min 2 places ingredient 160 grams (1 piece) frozen mackerel 20 grams Aero Jim Jaew 5 grams of roasted rice 5 grams chopped coriander leaves For decoration, cucumber For decoration: basil leaves For decoration, tomatoes 2 sheets Aero frozen spring roll sheets 100 grams of steamed glutinous rice Preparation method Place the frozen mackerel outside to thaw, then grill it on a pan until cooked. Wrap the spring roll sheets with the steamed sticky rice and set aside. Heat the stove and fry the prepared sticky rice spring rolls over medium heat until both sides are golden brown. Cut the grilled mackerel and spring rolls into bite-sized pieces and arrange on a plate. Pour over the Aero sauce and dipping sauce, sprinkle with roasted rice, coriander, garnish with basil leaves and cucumber. Serve. Recommendations When wrapping the sticky rice filling, cover all sides tightly to prevent oil from getting inside during frying, which will make the rice hard and not tasty.
Learn more
Baked Cheese Dumplings
food Food type Main Ingredients Take time Serve Japan Snacks Dumplings 45 Min 1 place ingredient 10 pieces of Aero brand pork dumplings 8 ml clean water 5 ml oil 280 grams mozzarella cheese 30 ml. Gyoza dipping sauce Preparation Arrange the gyoza in a pan. Add water and oil to the pan. Use low heat, cover the pan, and cook for 4 minutes. When the gyoza are cooked, place them on the prepared container. Sprinkle mozzarella cheese over the top. Bake at 200 degrees for 4-5 minutes. Served with dipping sauce
Learn more
Fried soft-shell crab with chili and salt and stir-fried noodles
food Food type Main Ingredients Take time Serve Fusion food Snacks Crab 40 Min 1 place ingredient 200 grams of frozen soft-shell crab 50 grams Aero fried garlic slices 30 grams Aero All-Purpose Stir-Fry Sauce 100 grams of crispy flour 50 grams minced garlic 15 grams chopped red chili peppers 30 grams of chopped green chili peppers 30 grams chopped coriander root 20 grams chopped green onions 1 teaspoon Aero Chicken Seasoning Powder ½ teaspoon sugar ½ teaspoon light soy sauce 15 grams vegetable oil for frying Palm oil for frying 10 grams of fried dried chili 10 grams of fried kaffir lime leaves 100 grams of dry white vermicelli, soaked in water 1 tablespoon light soy sauce 1 teaspoon dark soy sauce ½ teaspoon sugar Preparation method Fried soft-shell crab with chili and salt Wash the soft-shell crabs, cut into 4 pieces, and coat with flour to fry until crispy. Put oil in a pan and heat it over medium heat. Then, put the crabs coated with flour in and fry until golden brown. Scoop them up and drain the oil. Set aside. Heat a pan with oil, add chopped garlic, chopped coriander root, chopped garden chili, stir-fry over medium-low heat until fragrant. Then season with Aero All Purpose Stir-fry Sauce, Aero Chicken Seasoning Powder, sugar, light soy sauce, taste and adjust to your liking. Mix the fried soft-shell crabs together. Sprinkle with fried garlic, fried kaffir lime leaves, fried chili peppers and chopped spring onions. Traditional fried noodles Soak dry white vermicelli in water until soft. Stir-fry garlic until fragrant and add the soaked rice vermicelli and stir-fry until well combined. Season with light soy sauce and dark soy sauce. Serve with stir-fried soft-shell crab with chili and salt.
Learn more
Grilled shrimp, fried dumplings, mala mayo sauce and buttered corn
food Food type Main Ingredients Take time Serve Fusion food Snacks Shrimp 50 Min 2 places ingredient 100 grams of peeled white shrimp 50 grams Aero Mala Sauce 100 grams Aero frozen sweet corn 50 grams Aero Frozen Pork Gyoza For decoration, Aero, frozen seasoned fish eggs 10 grams of Mae Noi Mala powder 30 grams unsalted butter 3 grams of salt For decoration: coriander For decoration: chopped green onions 80 grams Aero Mayonnaise 20 grams Aero Mala Sauce Preparation method Grilled shrimp with mala sauce Peel the white shrimp, remove the intestines, and wash them. Then, skewer them and set aside. Grill the shrimp until cooked and spread with Aero Mala Sauce. Deep-fry Aero Pork Gyoza over medium heat until cooked. Serve with Mala Mayo Sauce. Fry the butter with the corn. Season with salt and sugar. Arrange on a plate and serve. Sprinkle with mala powder. Garnish with seasoned fish eggs, chopped spring onions and coriander. Mala Mayo Sauce Mix mayonnaise and mala sauce together. Taste and adjust seasoning as desired. Recommendations If you want to add more spiciness to the Mala Mayo sauce, you can add some Mala powder.
Learn more
Lobster Bruschetta with Seafood Mayo
food Food type Main Ingredients Take time Serve Western food Snacks Seafood 50 Min 1 place ingredient 150 grams diced lobster 10 pieces of French bread, sliced 50 grams diced cherry tomatoes 30 grams of diced onion 20 grams diced celery 20 grams diced green bell pepper ½ teaspoon paprika powder 10 grams finely chopped garlic 20 grams olive oil Fingertips grab salt Fingertips pick up pepper For decoration: coriander Seafood Mayo Sauce Ingredients 10 grams Aero Mayonnaise 50 grams Aero seafood sauce Preparation method Put olive oil in a pan and heat it over the stove. When hot, toast the bread until it turns brown on both sides. Place lobster, tomatoes, onion and celery in a mixing bowl and toss to combine. Set aside. Make seafood mayo by mixing Aero Mayonnaise and Aero Seafood Sauce together. Add the seafood mayo to a bowl and mix with the lobster. Season with salt, pepper, and paprika. Taste and adjust seasoning as desired. Place the lobster salad on the bread and garnish with coriander leaves. Serve. Recommendations - If you want to add more sourness and freshness, you can add juice and lemon or lime zest. - Bread can be changed to Sourdough Bread.
Learn more
Crispy sea bass with three-flavor sauce
food Food type Main Ingredients Take time Serve Fusion food Snacks fish 40 Min 2 places ingredient 150 grams Aero Pad Thai Sauce 300 grams of sea bass fillet, cut into pieces 200 grams of crispy flour 50 grams finely chopped red chili peppers 20 grams finely chopped garlic 25 grams finely chopped coriander root 25 grams finely chopped shallots 20 grams of finely chopped pickled garlic 15 grams vinegar 2 tablespoons vegetable oil For garnish: sliced red chili peppers For decoration: coriander 1 pack of dry white vermicelli Preparation method Coat the sea bass with the crispy flour and set aside. Then, heat oil in a pan over medium heat until hot. Add the fish and fry until golden brown. Remove and drain the oil. Set aside. Heat a pan over the stove and add vegetable oil. When hot, add the finely chopped red chili, shallots, garlic, coriander root, and pickled garlic. Stir-fry until fragrant. Add Aero Pad Thai Sauce and vinegar. Stir-fry until fragrant. Taste and adjust seasoning as desired. Then add the sea bass that has been set aside and mix it together again. Turn off the heat and place on a plate ready to serve. Garnish with sliced red chili and coriander leaves. Serve with crispy rice vermicelli. How to make crispy noodles Take the dry rice vermicelli and dry it and sprinkle a little water until damp. Place a pan on medium heat with oil. Take the white noodles that have been set aside and fry them a little at a time for about 3 seconds. Then remove them from the oil and drain. Recommendations Do not fry the noodles for too long as it will burn and the color will not be beautiful. When frying, the oil must be very hot so that the noodles will puff up beautifully and stay crispy for a long time.
Learn more
Hash Brown Canapes with Pulled Pork
Hashbrown Canape with Pulled Pork Crispy hash browns served with caramelized onions and tender pulled pork, seasoned with spices. food Food type Main Ingredients Take time Serve Western food Snacks Other 40 Min 4 places ingredient Pulled Pork Ingredients 1000 grams of pork neck 10 grams of salt 20 grams brown sugar 2 grams ground pepper 5 grams smoked paprika 5 grams garlic powder 5 grams dried oregano 3 grams ground cumin 3 grams paprika 15 grams oil 150 grams of broth 150 grams of barbecue sauce Side dish ingredients 500 grams of onion 20 grams of oil Canape Ingredients 1000g Aero Hash Brown Triangle 1000 grams palm oil (for frying) 50 grams fresh jalapeno pepper 30 grams Tabasco sauce 30 grams alfalfa 30 grams red radish Preparation method Toss the pork in a pan with the seasonings: salt, pepper, brown sugar, oil, garlic powder, paprika, smoked paprika, oregano, and ground cumin. Then place the pork in a tray, add the soup, wrap it tightly with foil, and bake at 150oC for 2 hours or until the pork is tender and can be separated with a fork. Mix the shredded meat with the sauce and bake for another 15 minutes. Set aside. While waiting for the pork to bake, cut the onion into thin strips, then stir-fry with oil until it turns caramelized and soft. Set aside. Fry hash browns in hot oil for about 3-5 minutes or until golden brown. Drain. Place the hash browns on a plate, top with the caramelized onions and pulled pork. Garnish with sliced jalapeno, alfalfa, red radish, and drizzle with Tabasco sauce.
Learn more
Cheese board
food Food type Main Ingredients Take time Serve Western food Snacks Milk & Cheese 15 Min 1 place ingredient 75 g. Brie Cheese, Castello brand 100 grams HORECA Cheddar 50 grams HORECA Gouda cheese 50g TGM Alamania Ham 40g TGM Pepperoni 30 grams Aero yellow raisins 80 grams Ritz Crackers 30 grams Aero Longan Honey 40g Crispo Stuffed Green Olives 5 grams of rosemary herb 50 grams blueberries 80 grams imported strawberries 50 grams of Muscat green grapes
Learn more
White Asparagus Crostini
food Food type Main Ingredients Take time Serve Western food Snacks Other 45 Min 1 place ingredient 40 grams French bread, 4 pieces 105 grams of white asparagus, 3 stalks 0.5 g ground pepper 0.5 grams of salt 15 ml olive oil 40 grams cream cheese 10 grams of bacon biscuits 1 gram rocket 4 leaves Cream cheese, 2 servings, 80 g 30 grams cream cheese 50 grams ricosta cheese 3 grams honey 0.5 grams of salt 0.5 lemon juice 3 ml 0.5 lemon zest 2 grams Preparation Cut the French bread into 8 pieces, sprinkle with salt, pepper and olive oil, bake at 180 degrees for 4 minutes. Cut the asparagus into desired pieces and sprinkle with salt, pepper and olive oil. Bake at 180 degrees for 5 minutes. Mix together cream cheese, ricosta cheese, lemon zest, salt, honey and lemon juice. Scoop the mixture onto the bread and spread it evenly. Top with asparagus and sprinkle with bacon bits. Place the rocket leaves on top and serve.
Learn more
Rice crackers and Indian snacks
food Food type Main Ingredients Take time Serve Indian food Snacks Vegetable 15 Min 1 place ingredient 1 gram oil for frying 50 grams of lichad papadam 30 g Tamarind Date Chutney 30 g Sweet Mango Chutney 50 grams Bigachi potato flour Preparation Grill the Pappadum sheets on a pan or deep fry them in oil until golden brown on both sides. Ready to serve with Sweet Mango Chutney, Tamarind Date Chutney and Aloo Bhujia.
Learn more
Fried Chicken Karaage with Cheese Fondue
food Food type Main Ingredients Take time Serve Fusion food Snacks chicken 45 Min 1 place ingredient Fried Chicken Karaage 300 grams Aero Frozen Fried Chicken Karaage 100 ml. Oil for frying 1 liter Cheese Fondue 100 grams of grated mozzarella cheese 50 grams of shredded Emmental cheese 50 grams grated cheddar cheese 300 ml fresh milk 20 grams corn starch 1 gram of Nutmeg powder Fried Chicken Karaage + Cheese Fondue 0.25 lemon, 1 tbsp 2 grams fresh parsley 1 bunch Preparation Fry the karaage chicken in hot oil, then set aside. Mix fresh milk with corn starch, then stir together. Bring to a simmer until hot. Then add the three types of cheese and simmer until melted. Add the nutmeg powder and mix well. Served with lemon and parsley-garnished karaage chicken and cheese fondue.
Learn more
Baked fish in tomato sauce and fennel salad
food Food type Main Ingredients Take time Serve Western food Appetizer Fish 45 Min 1 Serves ingredient Grilled sea bass 240 grams sea bass 1 gram salt 1 gram ground pepper 20 grams all-purpose flour 20 grams olive oil tomato ketchup 200 grams of tomato puree, Mutti 100 grams cherry tomatoes 40 grams chopped onion 30 grams of fresh sliced shiitake mushrooms 20 ml olive oil 1 gram fresh thyme 1 bay leaf 100 grams chicken stock 60 ml white wine 4 grams of sugar 4 grams of salt 2 grams ground pepper 20 grams unsalted butter 0.5 lemon slices, 3 pieces 5 grams chopped parsley Fennel Salad 40 g fennel, thinly sliced, 3 pieces 60 grams of rocket 0.25 apple, thinly sliced 4 pieces = 40 grams 20 grams Parmesan cheese, 3 slices 40 g. 8 roasted pecans 3 salad dressings 80 ml olive oil 40 ml Balsamic Glaze 1 gram salt 1 gram ground black pepper Preparation Season the sea bass with salt and pepper, then coat it in a thin layer of all-purpose flour. Deep-fry until both sides are golden brown, then set aside. Heat a pan with olive oil and sauté the onion until fragrant. Add sliced fresh shiitake mushrooms and tomatoes, then add white wine, reduce slightly. Add the bay leaves and fresh thyme. Add the tomato sauce and chicken stock. Season with salt and ground black pepper, then stir to combine. Add in the butter and turn off the heat. Stir until the butter melts. Place the fish in a baking dish and pour over the tomato sauce. Place the lemon on top and bake at 180 degrees Celsius for 12 minutes, then serve. Combine balsamic reduction, salt, ground black pepper and olive oil and mix well. Arrange wild rocket, fennel, apple, parmesan cheese and pecans on a plate. Drizzle with 2 tbsp balsamic dressing. Serve with baked fish in tomato sauce.
Learn more
Fish and Chips
food Food type Main Ingredients Take time Serve Thai Snacks fish 45 Min 1 place ingredient Frozen Cod Fillet 1 kg ARO Frozen Frenchfries Shoestring 100 grams of fried flour 100 ml. Oil for frying 2 liters 60 grams tartar sauce 250g Aero Frozen French Fries, Straight Small, 7mm Aero Frozen French Fries, Straight Small, 10mm Aero Frozen French Fries, Wavy Small, 12mm 1 lemon, 4 halves 5 grams chopped parsley 1,200 grams of fried fish 500 grams of Korean fried flour 650 ml chilled soda 4 grams of salt 2 grams ground pepper 40 grams all-purpose flour Tartar sauce, 3 servings 120 grams real mayonnaise 10 ml. a little lemon juice 1 gram of salt 1 gram ground pepper 20 grams chopped onion 20 grams chopped pickled cucumber 5 grams of sugar 10 grams chopped green onions Ingredients for making French fries 250g Aero Frozen French Fries, Straight Small, 7mm Aero Frozen French Fries, Straight Small, 10mm Aero Frozen French Fries, Wavy Small, 12mm 100 ml. 2 liters of oil Season with salt Preparation Mix Korean flour with salt and pepper together, then add soda and stir well. Mix cod fish with wheat flour. Then coat it with flour and mix. Then fry until cooked. Tartar Sauce: Mix all ingredients together. Serve the fried fish with french fries and tartar sauce. Decorated with lemon and parsley.
Learn more
Stir-fried Okonomiyaki with Crab Meat - by Chef Toi
food Food type Main Ingredients Take time Serve Fusion food Snacks Crab 45 Min 1 place ingredient Stir-fried Okonomiyaki with Crab Meat - by Chef Toi Stir-fried Okonomiyaki with Crab Meat - by Chef Toi Stir-fried Okonomiyaki with Crab Meat - by Chef Toi
Learn more
Timber Ring Smoked Salmon - by Chef Jaruk
food Food type Main Ingredients Take time Serve Fusion food Snacks Flour & Bread 30 Min 1 place ingredient Timber Ring Smoke Salmon Timber Ring Smoke Salmon Timber Ring Smoke Salmon
Learn more
Salmon with Butter Sauce, Basil, Baked with Cheese and Omelette, Spaghetti with Salmon Stir-fried with Basil - by Chef A
food Food type Main Ingredients Take time Serve Fusion food Snacks fish 30 Min 1 place ingredient Salmon with basil butter sauce, baked with cheese and omelet, spaghetti with salmon stir-fried with basil Salmon with Butter Sauce, Basil, Baked with Cheese and Omelette, Spaghetti with Salmon Stir-fried with Basil Salmon with Butter Sauce, Basil, Baked with Cheese and Omelette, Spaghetti with Salmon Stir-fried with Basil
Learn more
Fried Sea Bass with Mala Sauce - by Chef Tian
food Food type Main Ingredients Take time Serve Fusion food Snacks fish 30 Min 1 place ingredient Fish tempura with mala sauce Fish tempura with mala sauce Fish tempura with mala sauce
Learn more
Open Face Tacos with Jalapeno Chicken - by Chef Off
food Food type Main Ingredients Take time Serve Fusion food Rice and flour Vegetable 45 Min 1 place ingredient Jalapeños chicken tostadas Jalapeños chicken tostadas Jalapeños chicken tostadas
Learn more
Jaew Bomb
food Food type Main Ingredients Take time Serve Fusion food Snacks rice 45 Min 6 places ingredient Ingredients for Part 1 - Deep-fried rice salad with minced pork and crispy fried salted egg 6 eggs, size 2, for boiling 350 grams , Chat brand, 100% new jasmine rice, cooked 50 grams of red curry paste 15 grams of sugar 2 eggs for frying 1 egg, size 2, for mixing with rice 100 grams of crispy flour 200 grams fine breadcrumbs 300 grams CP minced pork 25 grams fish sauce 5 grams finely chopped kaffir lime leaves 1 liter vegetable oil for frying Ingredients for part 2 - Pesto Jaew Hon Sauce 20 grams coriander leaves 20 grams of coriander 100 grams of Thai Fa Jaew Hon soup 50 grams basil leaves 60 grams canola oil 20 grams of parsley 40 grams of palm sugar 50 grams fresh lime juice Preparation How to make Part 1 - Deep-fried rice salad with minced pork and crispy fried salted egg 1. Bring water to a boil. Add room temperature eggs and boil for 6 minutes. Immediately shock in cold water. 2. Blanch the herbs for the sauce in boiling water for 15 seconds, then shock them in ice water. Squeeze out the water and set aside. 3. Mix cooked rice, minced pork and rice seasonings together. Add shredded kaffir lime leaves. 4. Peel the boiled eggs, pat dry, wrap with the rice and minced pork mixture, cover the wrapped eggs with cling film and put them in the freezer to set. 5. Heat oil to 170 degrees. Coat the soaked eggs with flour, egg, and breadcrumbs. Fry for about 5 minutes. Remove and set aside. Fry for another 1 minute. How to make part 2 - Pesto Jaew Hon Sauce 1. Take the blanched herbs and chop them into small pieces, then blend them together with the seasonings until smooth. 2. Serve
Learn more
Pulled Pork Croissant Sandwich
food Food type Main Ingredients Take time Serve Western food Snacks Flour & Bread 25 Min 3 places ingredient Pulled Pork Croissant Sandwich Ingredients 3 pieces Aero Gold fresh butter croissants 300 grams BMP smoked shredded pork 40 g Aero BBQ Sauce 3 pieces Aero Cheddar Cheese Slices 60 grams of onion, sliced 30 grams of cos salad Coleslaw Ingredients 300 grams of diced cabbage 60 grams of diced carrots 5 grams lemon juice 210 grams mayonnaise 60 grams sour cream Preparation Mix together BMP, smoked pulled pork and BBQ sauce. Heat over medium heat and stir-fry until fragrant. Set aside. Cut the croissants in half horizontally and place the lettuce leaves, tomatoes, cheddar cheese and reserved pulled pork on top. Top with another sliced croissant. Served with coleslaw
Learn more
Fried Shrimp and Green Salad Sandwich with Vinaigrette Dressing
food Food type Main Ingredients Take time Serve Fusion food Snacks Flour and Bread 25 Min 1 place ingredient Ingredients for Fried Shrimp Sandwiches 3 pieces of frozen fried shrimp sandwiches 300 ml palm oil 80 grams Mixed Salad Leaves Ingredients for Vineigratte Dressing 40 grams red wine vinegar 15 g Whole Grain Dijon Mustard 35 grams olive oil 0.4 grams of salt 0.3 grams ground pepper 2 grams lemon juice Preparation Fried Shrimp Sandwich Heat the oil and fry the sandwiches until golden brown. Set aside. Toss the salad leaves with the Vineigrette dressing until well blended. Served with fried shrimp sandwiches, beautifully arranged. How to make Vinaigrette In a mixing bowl, add the vinegar, Dijon mustard, salt, pepper and lemon juice. Whisk to combine. Slowly add olive oil, whisking while adding the mixture.
Learn more
Italian Sausage Bread
food Food type Main Ingredients Take time Serve Western food Snacks Flour & Bread 25 Min 1 place ingredient 50 grams cream cheese 30 grams chopped green onions 30 grams chopped onion 3 cherry tomatoes 15 grams rocket salad 1 tablespoon olive oil 120 g Aero Gold Italian Sausage 100 grams Aero French Baguette Preparation Cut the French bread into bite-sized pieces and brush with olive oil. Bake at 180°C for about 3 minutes. Set aside. In a mixing bowl, add cream cheese, chopped onion, chopped green onion, sour cream and beat with a whisk until combined. Spread the mixture from step 3 on the bread. Arrange the Italian sausage and cherry tomatoes beautifully. Sprinkle with rocket leaves.
Learn more
Crab stick croquettes served with vegetable salad, orange mustard dressing and scallion mayonnaise
food Food type Main Ingredients Take time Serve Fusion food Snacks Flour & Bread 45 Min 1 place ingredient Ingredients for Crab Croquettes 2 pieces of Aero Croquette with Crab Stick Filling 400 ml palm oil Ingredients for Orange Salad Dressing 40 Sunquick orange juice or concentrated orange juice (grams) 15 Whole Grain Dijon Mustard (g) 35 olive oil (g) 0.4 Salt (g) 0.3 Ground pepper (grams) 2 lime juice (g) 30 Aero Mayonnaise (grams) 110 mixed salad leaves (grams) Ingredients for Scallion Mayonnaise 60 Aero Mayonnaise (grams) 60 chopped green onions (grams) 4 lime juice (g) 0.5 tsp salt (g) Preparation How to make crab stick croquettes Heat oil over medium heat. Add crab stick croquettes and fry until golden brown. How to make orange salad dressing In a mixing bowl, combine the orange juice concentrate, Dijon mustard, salt, pepper, and lemon juice. Whisk to combine. Slowly add olive oil, whisking while adding the mixture. Add mayonnaise and mix well. How to make scallion mayonnaise Combine all the ingredients for the scallion mayonnaise in a mixing bowl and whisk until combined. Explore more topics
Learn more
Australian beef, kale with oyster sauce
food Food type Main Ingredients Take time Serve Fusion food Snacks Beef 30 Min 1 place ingredient 15 ml. Nguan Chiang light soy sauce, formula 1 500 grams of large kale 45 g. Maggi oyster sauce 5 grams of sugar 15 ml. plain water 15 grams fried garlic 250 grams Australian sirloin 45 g. Maggi oyster sauce 10 ml oil 45 g. Maggi oyster sauce Preparation Bring water to a boil, blanch the kale stems for 30 seconds, then add the kale leaves. Remove and soak in cold water. Make the sauce by adding oyster sauce, light soy sauce, sugar, and water. Set over low heat and mix until the sugar dissolves. Grill the steak. Heat a pan, add oil, and grill the meat until it is browned on both sides. Served
Learn more
