Recipe
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.
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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.
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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.
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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
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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.
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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.
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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.
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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.
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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.
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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
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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.
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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.
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