Recipe
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
