Recipe
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.
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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
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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.
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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.
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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."
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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