Recipe
Fried auspicious offerings with chili and garlic
food Food type Main Ingredients Take time Serve Thai side dish chicken 30 minutes 2 places ingredient 3 tablespoons Savepak Crispy Flour (Pork, Duck, Chicken, Fried with Chili and Garlic) 200 grams of braised duck (pork, duck, chicken, fried with chili and garlic) 200 grams of boiled chicken (pork, duck, chicken, fried with chili and garlic) 150 grams of pork belly (pork, duck, chicken, fried with chili and garlic) ½ teaspoon ground pepper (pork, duck, chicken, fried chili and garlic) 1 teaspoon curry powder (pork, duck, chicken, fried with chili and garlic) 1 tablespoon light soy sauce (pork, duck, chicken, fried with chili and garlic) 1 tablespoon oyster sauce (pork, duck, chicken, fried with chili and garlic) 1 egg (pork, duck, chicken, fried with chili and garlic) 40 grams of spring onions (pork, duck, chicken, fried with chili and garlic) 70 grams of red chili peppers (pork, duck, chicken, fried with chili and garlic) 40 grams of garlic (pork, duck, chicken, fried with chili and garlic) 10 grams of salt (pork, duck, chicken, fried with chili and garlic) Oil for frying (pork, duck, chicken, fried with chili and garlic) 200 grams Savepak Crispy Flour (Crispy Fried Shrimp, Fish) 200 grams Savepak Bread Crumbs for Fried Soup (Shrimp, Fish, Crispy) 200 grams of white shrimp (crispy fried shrimp, fish) 200 grams of steamed golden sea bass (shrimp, fish, fried crispy) 1 egg (fried shrimp, fish) 50 ml. plain water (for fried shrimp, fish) Oil for frying (shrimp, fish, fried) Preparation Making fried pork, duck and chicken with garlic Take the chicken, duck, and pork that have been worshipped and cut them into bite-sized pieces. Season with ground pepper, light soy sauce, curry powder and eggs. Mix well. Add Savepak crispy flour and mix well. Heat oil in a pan and fry. Roast garlic in a pan, red chili, salt, spring onion, then add fried meat and stir-fry until well blended. Ready to serve. Making crispy fried shrimp and fish Mix Savepak crispy flour with eggs until well blended. Add water and mix well. Take the shrimp and fish, coat them in the prepared flour, then coat them in breadcrumbs and fry. Savepak Heat a pan with oil and fry until cooked. Drain the oil and serve.
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Fried Chicken Rice with Cheese and Teriyaki Sauce
food Food type Main Ingredients Take time Serve Japan Rice and flour chicken 90 minutes 1 place ingredient 200 grams of Japanese rice, Sasanishiki variety, Aero brand ((cooking rice)) 240 ml water ((for cooking rice)) Seasoning with salt ((cooking rice)) 3 slices of ginger (for cooking rice) 15 ml Mirin (for cooking rice) 2 teaspoons oil 30 grams chopped onion 100 grams chicken breast (ground) ½ teaspoon garlic ½ teaspoon coriander root ¼ teaspoon pepper Season with salt ½ teaspoon light soy sauce 20 grams egg white 100 grams of mozzarella cheese (cut into pieces) 50 grams flour 2 chicken eggs 50 grams bread crumbs 3 tablespoons Aero brand teriyaki sauce Preparation Cooking rice Scrub Japanese rice with your palms until the water is clear. Soak the rice for 30 minutes (1 part rice to 1.2 parts water ratio). Add water to the rice cooker along with salt. Add sliced ginger and cook. Making fried chicken stuffed with cheese Heat a pan, add oil and chopped onion over low heat to stir-fry the onion for about 5 minutes. Set aside. Put the minced chicken breast into a blender, followed by the three flavors, garlic, coriander root, pepper, season with a little salt, then add the soy sauce and egg white. Blend the ingredients until smooth and fluffy. After blending until smooth and fluffy, add the fried onions and mix the ingredients together. Line a plastic bag with the ground chicken and place it on the plastic bag. Then place the cheese in the center and wrap it into a ball. Boil the chicken balls using water temperature of approximately 72-85 degrees Celsius. Add the chicken balls. When they start to cook, scoop them out and let them cool, then remove the plastic wrap. Coat with flour, egg and breadcrumbs, then deep-fry at 170 degrees Celsius until golden brown. Making stir-fried vegetable side dishes 1. Stir-fry broccoli and carrots. Season to taste. Arrange on a plate and serve. 2. Scoop rice and then add mirin and mix well. Scoop into a bowl and arrange vegetables beautifully. Then place chicken balls on the rice and sprinkle with sesame seeds. 3. Pour teriyaki sauce over it and garnish with seaweed. Ready to serve.
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Two ways spicy chicken burger
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 100 grams of small chicken breast (fried breaded chicken) Season with salt (fried breaded chicken) Season with ground black pepper (fried breaded chicken) Salad (Two ways spicy chicken burger) 2 tablespoons all-purpose flour (for breaded chicken) 1 egg (fried breaded chicken) 3 tablespoons coarsely ground breadcrumbs (for fried breaded chicken) 1 liter oil for frying (fried breaded chicken) Season with salt (spicy shredded chicken) 1 liter of water (spicy shredded chicken) 20 grams of onion (spicy shredded chicken) 20 grams of carrots (spicy shredded chicken) 20 grams celery (spicy shredded chicken) 1 bay leaf (spicy shredded chicken) 100 grams of small chicken breast (spicy shredded chicken) 1 tbsp unsalted butter (spicy shredded chicken) 60 ml. Develey Spicy Burger Sauce (Spicy Shredded Chicken) Season with salt (spicy shredded chicken) Seasoning: Pepper (Spicy Shredded Chicken) 1 bun (Two ways spicy chicken burger) 2 tablespoons unsalted butter (Two ways spicy chicken burger) Sliced Tomatoes (Two ways spicy chicken burger) 1 tbsp. Develey Pickled Cucumber Relish (Two ways spicy chicken burger) 1 tablespoon Spicy Burger Sauce (Two ways spicy chicken burger) Sliced Onion (Two ways spicy chicken burger) Preparation Divide the chicken breast into two parts. Pound the first part, season with salt and pepper, coat with flour, egg, and breadcrumbs, and fry. Put water in a pot with salt, add celery, carrots, onion, bay leaf, and the second part of the chicken breast. Boil until cooked. Shred the chicken breast into strips. Heat a pan, add butter, shredded chicken, add spicy burger sauce, stir-fry until well blended. Season with salt and pepper. Spread butter on the bun, grill on a pan, then arrange the tomato salad, pickled cucumber, fried chicken, and pour the spicy chicken burger sauce on top. Add the fried chicken and onions and serve.
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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.
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Sticky rice with fried chicken
food Food type Main Ingredients Take time Serve Thai Meat dishes chicken 60 minutes 10 places ingredient 1 kg Aero frozen chicken thigh meat 200 grams SAVEPAK crispy fried flour 100 grams of Thai garlic 2 teaspoons ground pepper 1 tbsp Aero Chicken Seasoning Powder 1 tablespoon sugar 1 tablespoon Aero green cap seasoning sauce 1 teaspoon iodized salt 2 liters palm oil 1 kilogram Aero white glutinous rice Preparation Take the soaked Aero white glutinous rice and strain out the water. Keep the soaking water to sprinkle during steaming. Steam the Aero white glutinous rice and cover with a lid for 30 minutes. Take frozen chicken thigh and leg (meat only) and cut it into bite-sized pieces, not too big or too small. Cut along the length of the chicken piece. Season the chicken with green cap seasoning sauce, sugar, chicken seasoning powder, iodized salt, ground pepper and coarsely ground garlic. Divide SavePak Crispy Batter into 2 parts. Mix part 1 with water and stir until well blended. Pour into a mixing bowl and mix well. Marinate the chicken in the flour and leave in the refrigerator for 30 minutes. Take the marinated chicken out of the water and mix the second part of the flour with water. Mix well. Fry the chicken in oil until it turns a nice yellow color. Remove and set aside on a wire rack. Serve with sticky rice.
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Crispy Chicken Fast Food
food Food type Main Ingredients Take time Serve Thai Meat dishes chicken 30 minutes 3 places ingredient 1 liter of frying oil, Ruby brand 500 grams of chicken wings (small drumsticks) 300 grams chicken breast (cut into pieces) 300 grams of chicken thigh meat 250 grams bread flour (battery mix) 200 grams all-purpose flour (for frying batter) 20 grams of crispy flour (fried batter ingredients) 30 grams baking powder (for frying batter) 70 grams garlic powder (for frying batter) 15 grams ground white pepper (for batter) 30 grams of chicken seasoning powder (for frying batter) 500 ml. plain water (for batter mix) 9 pieces of fried chicken wings (small drumsticks) (Ingredients for spicy chicken wings) 30 grams of Wings Zaab Seasoning Powder (Ingredients for Wings Zaab Chicken) Preparation Marinate chicken wings, chicken breast and chicken thighs with garlic powder, chicken seasoning powder and ground white pepper. Mix well. Mix all-purpose flour, bread flour, tempura flour and baking powder together. Coat the meat with the flour, then dip it in room temperature water and coat it again with the flour, shaking off as much of the flour as possible. Heat the oil for frying until hot, then add the meat and fry until golden brown, then coat with Wing Zaab powder and serve.
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steamed rice topped with chicken
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 1 kilogram of rice, Chat Som brand (rice mixture) 100 grams of vegetable oil (rice oil ingredient) 150 grams of chicken fat (rice fat ingredient) 60 grams ginger (rice mixture) 20 grams of coriander root (rice mixture) 40 grams garlic (rice ingredient) 4 pandan leaves (ingredients for rice) 20 grams of chicken flavor seasoning powder (rice seasoning ingredient) 20 grams of light soy sauce (rice mixture) 2 grams sea salt (rice mixture) 30 grams of sugar (rice mixture) 1 gram ground pepper (rice ingredient) 1.2 liters of broth (rice mixture) 1 whole chicken, weighing 2 kilograms (rice mixture) 1 piece of food string or chicken hook (rice ingredients) 7 liters of water (rice mixture) 5 grams of sugar (for marinating chicken) (rice mixture) 5 grams of salt (for marinating chicken) (rice mixture) 1 gram ground pepper (for marinating chicken) (rice ingredients) 300 grams of offal (offal ingredients) 1 block of chicken blood (innards) 20 grams of tapioca flour (wash offal) (ingredients for offal) 500 grams of mature winter melon (soup stock ingredient) 5 grams coriander root (soup ingredient) 12 grams garlic (soup ingredient) 2 grams salt (soup ingredient) 1 gram ground pepper (soup ingredient) 20 grams Chicken flavor seasoning powder (soup ingredient) 30 grams chopped coriander (soup ingredient) 50 grams of old ginger (dipping sauce ingredient) 30 grams garlic (dipping sauce ingredient) 10 grams coriander root (dipping sauce ingredient) 10 grams of coriander (dipping sauce ingredient) 30 grams of green chili peppers (dipping sauce ingredient) 20 grams of garden chili (dipping sauce ingredient) 240 grams of soybean paste (dipping sauce ingredient) 70 grams sweet soy sauce (dipping sauce ingredient) 45 grams of light soy sauce (dipping sauce ingredient) 70 grams vinegar (dipping sauce ingredient) 90 grams of sugar (dipping sauce ingredient) 180 grams of rice (per serving) (Serving Ingredients) 60 grams boiled chicken (per serving) (Serving Ingredients) 15 grams of offal (per serving) (Serving Ingredients) 20 grams of blood (per serving) (Serving Ingredients) 4 pieces of cucumber (per serving) (Serving Ingredients) 1 gram coriander (per serving) (Serving Ingredients) 30 grams of Chicken Rice Dipping Sauce (per serving) (Serving Ingredients) 180 ml Broth (per serving) (Serving Ingredients) Preparation Making Khao Man 1. Start by stir-frying the chicken fat with crushed coriander roots, crushed garlic, ginger, and pandan leaves. Scoop out the chicken fat, leaving only the chicken fat, then add the Chat Som brand rice and stir-fry, followed by the soup. 2. Season with salt, sugar, ground pepper, chicken seasoning powder, light soy sauce. Mix all ingredients together and cook in a rice cooker until cooked. Boiling Chicken and Broth 1. Chicken preparation process: Season with pepper, salt, sugar, then boil in boiling water by dipping up and down about 4-5 times to get beautiful chicken skin. 2. Add mature pumpkin, coriander root, crushed garlic, and boil over medium heat for about 1 hour. 3. How to make soup: Boil water, season with salt, ground pepper, chicken seasoning powder, simmer over low heat for at least 20 minutes until the squash is cooked. Making dipping sauce 1. For the dipping sauce, put sugar, soy sauce, light soy sauce, sweet dark soy sauce, and vinegar in a pot. Turn on low heat and simmer until the sugar dissolves. 2. Then add garlic, old ginger, garden chili, green chili, coriander root, coriander stem, blend with liquid ingredients to make chicken rice dipping sauce.
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Shabu skewers
food Food type Main Ingredients Take time Serve Fusion food Mala Hot Pot and Shabu Pork BBQ chicken 50 minutes 5 places ingredient 40 grams of CP ready-to-cook soft chicken breast 1/2 tube CP egg tofu 2 pieces of sliced ham and bacon 1 piece smoked chicken hotdog 3 pieces smoked chicken cocktail sausage 3 pieces of bologna 3 pieces of chili bologna 40 grams of frozen seasoned young pork 40 grams of frozen sesame oil seasoned tender pork 40 grams of frozen black pepper seasoned young pork 3 pieces of fish tofu 3 meatballs 2 pieces of pork sausage 2 pieces of crab sticks 1 piece fresh shrimp 3 pieces frozen squid 40 grams broccoli 40 grams broccoli 40 grams baby corn 40 grams carrots 30 grams Chinese cabbage 30 grams morning glory 10 grams of golden needle mushrooms 2 pieces of pork ham wrapped in golden needle mushrooms 30 grams of enoki mushrooms 30 grams of glass noodles 30 grams of noodles 30 grams of glass noodles 50 grams of concentrated dried fish soup, Aero brand (black soup ingredients) 10 grams of dried shiitake mushrooms (dark soup ingredient) 2 liters of water (dark soup ingredients) 20 grams of granulated sugar (dark soup ingredient) 50 grams of onion (dark soup ingredient) 20 grams ginger (dark soup ingredient) 10 grams of spring onion (dark soup ingredient) 40 grams mirin (dark soup ingredient) 3 liters of water (clear soup ingredients) 20 grams of salt (clear soup ingredient) 500 grams of chicken frame (clear soup ingredients) 20 grams of granulated sugar (clear soup ingredient) 20 grams of chicken seasoning powder (clear soup ingredient) 25 grams of light soy sauce (clear soup ingredient) 40 grams of Chinese garlic (clear soup ingredient) 100 grams of onion (clear soup ingredient) 10 grams ground pepper (clear soup ingredient) 20 grams of shiitake mushrooms (clear soup ingredient) 70 grams of tomato sauce (sukiyaki dipping sauce ingredient) 270 grams of chili sauce (sukiyaki dipping sauce ingredient) 60 grams of fermented bean curd (sukiyaki sauce ingredient) 30 grams oyster sauce (sukiyaki dipping sauce ingredient) 25 grams of light soy sauce (sukiyaki dipping sauce ingredient) 40 grams of sugar (sukiyaki dipping sauce ingredient) 10 grams sesame oil (sukiyaki dipping sauce ingredient) 150 grams of water (sukiyaki sauce ingredients) 20 grams of Chinese garlic (sukiyaki dipping sauce ingredient) 20 grams coriander root (sukiyaki sauce ingredient) 20 grams of roasted white sesame seeds (sukiyaki dipping sauce ingredient) 5 grams of salt (sukiyaki dipping sauce ingredient) 20 grams of chopped red chili peppers (sukiyaki dipping sauce ingredient) As desired, lime juice (sukiyaki dipping sauce ingredient) 100 grams of shoyu or soy sauce (Ponzu dipping sauce ingredient) 30 grams of rice vinegar (Ponzu dipping sauce ingredient) 10 grams mirin (ponzu dipping sauce ingredient) 10 grams of sugar (Ponzu dipping sauce ingredient) 40 grams lemon juice (Ponzu dipping sauce ingredient) 50 grams of black soup stock (ingredients for ponzu dipping sauce) Preparation Black Soup To make the black soup, bring water to a boil, then add dried shiitake mushrooms, onions, spring onions, ginger, rock sugar, concentrated dried fish stock, and mirin. Boil until the vegetables are cooked. Clear soup Make a clear soup by washing the chicken carcass and removing the fat. Drain the water and then add it to the boiling water. Add the onion, Chinese garlic, and mushrooms. Turn on the heat and do not stir. Wait until it boils and then reduce the heat. Season with rock sugar, salt, chicken seasoning powder, white soy sauce, and ground pepper. Suki dipping sauce Blend coriander root, garlic, chili, oyster sauce, light soy sauce, sugar, water, salt, tomato sauce and chili, fermented bean curd, sesame oil. Blend everything together. Bring to a boil, turn off the heat and add sesame seeds. Ponzu dipping sauce Mix all ingredients together and stir until sugar dissolves. How to cook Shabu skewers Skewer the CP ready-to-cook chicken breast and other ingredients. Boil the skewered ingredients in various soup bases and eat with your favorite dipping sauce.
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Spaghetti with seafood curry paste
food Food type Main Ingredients Take time Serve Fusion food Noodles and pasta chicken 20 minutes 1 place ingredient 50 grams of black squid ink spaghetti, Molisana brand 1 tablespoon Ondoliva brand pomade olive oil 500 ml plain water 1 teaspoon salt 1 tablespoon Ondoliva brand pomade olive oil 3 shrimps 4 pieces of cuttlefish, sliced 1 New Zealand mussel 2 tablespoons Ondoliva brand pomade olive oil 20 grams red curry paste 85 grams coconut milk 60 grams of broth 1 1/2 teaspoons sugar 1 teaspoon seasoning powder 1 kaffir lime leaf 5 grams of red chili peppers 10 grams basil leaves Preparation Bring water to a boil, add salt, add Molisana brand black squid ink spaghetti, boil for 8 minutes. Scoop out and place in a sieve. Drain. Add Ondoliva brand pomas olive oil to prevent the noodles from sticking together. Heat a pan with Ondoliva brand Pomace olive oil. Fry the shrimp and squid. Set aside. Heat a pan with Ondoliva brand olive oil. Add curry paste and stir-fry until cooked. Add coconut milk and stir-fry until well combined. Add soup, sugar, seasoning powder, torn kaffir lime leaves, and chili. Add prepared New Zealand mussels, shrimps, and squid. Mix well. Add basil leaves. Served with black squid ink spaghetti.
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Fried Roti with Chicken Massaman Curry
food Food type Main Ingredients Take time Serve Thai Meat dishes chicken 30 minutes 1 place ingredient 2 sheets of frozen roti sheets (fried roti ingredients) Vegetable oil for frying (ingredients for fried roti) 2 pieces of boneless chicken thighs (chicken massaman curry ingredients) 1 diced potato (chicken massaman curry ingredient) 80 grams Massaman curry paste (chicken massaman curry paste ingredients) 80 grams of peeled peanuts (chicken massaman curry ingredient) 4 tablespoons palm sugar (chicken massaman curry mixture) 3 tablespoons fish sauce (chicken massaman curry mixture) 3 tablespoons tamarind juice (chicken massaman curry paste) 300 ml. coconut milk box (chicken massaman curry ingredient) 2 tablespoons of vegetable oil for stir-frying, brand: Taptim (Chicken Massaman Curry) 2 cucumbers, thinly sliced (pickled vegetables) 2 sliced shallots (ingredients for pickling) 1 piece of red chili, sliced (ingredients for pickling) 1/2 cup vinegar (for pickling) 3 tablespoons of sugar (for pickled vegetables) 1 teaspoon salt (for pickled vegetables) Preparation Stir-fry Massaman curry paste with vegetable oil, brand: Taptim. Stir-fry until fragrant. Gradually add coconut milk, palm sugar, fish sauce. Turn up the heat to high and bring to a boil. Add chicken, diced potatoes, and tamarind juice. Continue to simmer until everything is cooked. Serve with fried roti sheets and pickled vegetables.
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Korean glass noodle stewed chicken
food Food type Main Ingredients Take time Serve Korea side dish chicken 33 minutes 2 places ingredient 1 tablespoon vegetable oil 3 dried red chili peppers 400 grams of chicken thighs, cut into pieces 25 grams 10 grams minced garlic 10 grams minced ginger 200 grams of potatoes, diced 4 cm. 500 grams of water 60 grams Korean soy sauce 50 grams oyster sauce 30 grams Korean corn syrup 5 grams brown sugar 100 grams of carrot slices 60 grams fresh champignon mushrooms, sliced 100 grams of sliced onion 150 grams of Korean glass noodles, soaked in water 10 grams green chili peppers 10 grams of red chili peppers 1 tablespoon sesame oil 1 teaspoon coarsely ground black pepper Preparation Dried chilies cut into sections, fried in oil until fragrant, stir-fried chicken in oil, garlic, ginger, potatoes. Add water, season with Korean soy sauce, corn syrup, oyster sauce, brown sugar, carrot, onion, mushroom, Korean glass noodles, chili pepper, boil until vegetables are cooked. Sprinkle with coarsely ground black pepper and serve.
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Spicy Chicken with Cheese on a Hot Plate - Super Delicious!
food Food type Main Ingredients Take time Serve Food preparation Meat dishes chicken 30 minutes 1 place ingredient 500 grams of chicken thighs, cut into pieces 20 grams Quantity according to recipe for Dakkalbii sauce 150 grams of diced cabbage 100 grams of Japanese leeks, cut into sections 100 grams of Japanese sweet potatoes, cut into cubes 5 sesame leaves, cut into sections 20 grams of red chili peppers, sliced diagonally 20 grams of green chili peppers, sliced diagonally 150 grams of tteokguk flour 150 grams of mozzarella cheese mixed with cheddar cheese, Aero brand As you like , hydroponic salad As you like , white cabbage kimchi 50 grams Korean soy sauce (Dakgalbi sauce ingredients) 1 tbsp gochujang sauce (dakgalbi sauce ingredient) 30 grams Korean corn syrup (Dakgalbi sauce ingredient) 1 tbsp sugar (ingredient for dakgalbi sauce) 1 tablespoon coarse Korean chili powder (Dakgalbi sauce ingredient) 1 teaspoon minced Chinese garlic (ingredient for Dakkalbii sauce) 1 teaspoon chopped green chili pepper (Dakgalbi sauce ingredient) 1 teaspoon roasted white sesame seeds (ingredient for dakgalbi sauce) Preparation Mix the dakgalbi sauce and then marinate the chicken for 1 hour. Boil the tteokguk in boiling water for 5 minutes until cooked. Set aside. Put the marinated chicken in a hot pan, sweet potato, cabbage, spring onion, sesame leaves, chili, tteokguk flour, stir-fry until cooked, then add cheese until melted. Served with salad and kimchi.
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Fried Chicken Karaage Curry Rice
food Food type Main Ingredients Take time Serve Japan Rice and flour chicken 100 minutes 1 place ingredient 2 potatoes, cut diagonally 1 carrot, cut diagonally 1 onion, chopped 2 tablespoons vegetable oil 500 grams of sliced pork neck 2.5 liters stock 130 grams Japanese curry paste 1 tablespoon soy sauce 400 grams of frozen karaage fried chicken, Aero brand 800 grams of Japanese rice, Aero brand Preparation Heat a pan with vegetable oil and stir-fry chopped onion until translucent. Add the sliced pork neck and stir-fry with the onion until cooked. Pour into a stockpot and boil over medium heat for 1 hour. Add sliced carrots and sliced potatoes and boil for 30 minutes. Add Japanese curry paste and soy sauce. Fry frozen karaage fried chicken, Aero brand, in oil at 170 degrees Celsius for 3 minutes. Serve curry and fried chicken karaage on a plate with cooked Japanese rice, Aero brand, ready to eat.
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Fried Chicken Tatsuta Age
food Food type Main Ingredients Take time Serve Japan Rice and flour chicken 130 minutes 1 place ingredient 150 cc soy sauce 15 cc sake 5 grams of ground ginger 5 grams of crushed garlic 150 grams of chicken thigh, cut into pieces 50 grams potato starch 1 liter oil for frying 30 grams of grated radish 15 grams of salad greens 5 grams cherry tomatoes 30 cc ponzu sauce Preparation To make Tatsuta sauce, mix soy sauce, sake, grated ginger, and grated garlic. Mix well. Marinate the chicken thighs in tatsuta sauce and refrigerate for 2 hours. Coat the chicken in potato flour. Deep-fry the chicken in oil at 170 degrees Celsius for 3 minutes and 30 seconds. Drain the oil for 45 seconds. Arrange the fried chicken, salad and cherry tomatoes on a plate. Serve with ponzu sauce.
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Oyakodon
food Food type Main Ingredients Take time Serve Japan Rice and flour chicken 25 minutes 1 place ingredient 150 grams of Japanese rice, Aero brand, cooked 4 pieces of teriyaki chicken 2 chicken eggs 40 grams sliced onion 1 sheet kombu seaweed 1 tbsp dried fish sauce 3 tablespoons water 1 gram of seaweed, cut into strips for sprinkling on top 2 grams chopped green onions Preparation Put the dried fish sauce in a pan, add water, kelp, sliced onion and bring to a boil. Add the teriyaki chicken, cover and boil for 1 minute. Add beaten eggs (do not make it smooth) and pour into the pot (do not stir). Cover and continue to boil for 15 seconds. Scoop cooked Japanese rice into a bowl, top with prepared oyako, sprinkle with seaweed strips and chopped green onions, and serve.
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Pelmeni chicken served Thai Style
food Food type Main Ingredients Take time Serve Western food Rice and flour chicken 10 minutes 1 place ingredient 1 tablespoon butter 2 tablespoons of aro brand chili sauce 1 tablespoon vinegar 1/2 teaspoon curry powder salt 1 pack Russian chicken dumplings coriander 50 grams of aro brand sour cream Preparation Place a pot on the stove, add butter, chili sauce, vinegar and curry powder. Mix the ingredients together. Bring water to a boil, add a little salt, then add chicken dumplings. Boil for about 5-6 minutes. Turn off the heat, scoop up and set aside. Pour the sauce over the dumplings and sprinkle with coriander. Ready to serve with sour cream.
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Chicken Kor and
food Food type Main Ingredients Take time Serve Halal food curry chicken 30 minutes 2 places ingredient 50 grams of dried chili peppers 10 grams of dried chili peppers 500 grams of coconut milk, Aero brand 80 grams garlic 25 grams shrimp paste 6 tablespoons sugar 6 tablespoons of fish sauce, Aero brand 1 tablespoon of tamarind juice, Aero brand 500 grams of chicken legs with hips, Aero brand Preparation Blend chili, bird's eye chili, garlic, shrimp paste, and coconut milk, Aero brand, until smooth. Then heat it up. Season with sugar, Aero brand fish sauce, Aero brand tamarind juice. Apply the sauce to boiled chicken until tender or grill until cooked. Serve.
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Chicken and Red Bean Burritos
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 40 grams of lettuce (chicken marinade ingredient) 40 grams corn (chicken marinade ingredient) 60 grams sour cream (chicken marinade) 30 grams Cheddar cheese (chicken marinade) 2 stalks of coriander (for marinating chicken) 1 piece chicken breast 1/2 teaspoon garlic powder 1 teaspoon vegetable oil 1/8 teaspoon chili powder 1/4 teaspoon cumin 1 teaspoon paprika powder 1/4 teaspoon oregano 1/4 teaspoon salt 1/4 teaspoon pepper 1 teaspoon of seasoning powder, Aroysure, pork flavor Red bean sauce 150 grams canned red beans 1 tablespoon oil 30 grams of onion 20 grams red bell pepper (chicken marinade) 5 grams of garlic (chicken marinade) 100 ml. water (chicken marinade ingredients) 10 grams green chili (chicken marinade) 3 grams coriander (chicken marinade) 1/4 teaspoon chili powder (for marinating chicken) 1/4 teaspoon cumin (chicken marinade) 1/4 teaspoon paprika powder (for chicken marinade) 1/2 teaspoon salt (for chicken marinade) 2 tortilla sheets (chicken marinade ingredients) 40 grams of tomatoes (chicken marinade) Preparation Mix chicken with garlic powder, cumin, chili powder, paprika, pepper and a pinch of salt. Add seasoning powder, Aroysure Pork Flavor and oil. Mix thoroughly. Heat a pan with oil. Fry the chicken breast until cooked. Heat oil and stir-fry chopped onion, chopped garlic, red bell pepper, green chili, followed by canned red beans. Stir-fry until well combined. Sprinkle with coriander, chili powder, cumin, paprika and a little salt. Add water and simmer until red beans are dry. Cut the cooked chicken into bite-sized pieces. Place the tortillas and the prepared red beans on top, then place the sliced chicken on top of the red beans and sour cream. Top with lettuce, corn, diced tomatoes and cheddar cheese. Sprinkle with cilantro. Wrap the dough into a round log and wrap it in foil to prepare for baking. Bake until the cheese melts, then cut in half diagonally. Ready to serve
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Indian Chicken Curry Egg Wrapped Rice
food Food type Main Ingredients Take time Serve India Rice and flour chicken 30 minutes 1 place ingredient 2 eggs (ingredients for egg-wrapped rice) 2 tablespoons fresh cream (ingredients for omelet rice) 200 grams of cooked Japanese rice (ingredients for omelet rice) 1 tbsp fresh cream (for topping) (Omelet Rice Ingredients) 400 grams of chicken (chicken marinade ingredients) 1 tbsp. crushed ginger-garlic paste (chicken marinade) 1 teaspoon turmeric powder (for marinating chicken) 1 teaspoon chili powder (for marinating chicken) 1 tsp cumin (chicken marinade) 1 teaspoon ground coriander seeds (for marinating chicken) 2 tablespoons Aero plain yogurt (chicken marinade) A little salt (chicken marinade ingredient) 1 tbsp ghee (curry ingredient) 1/2 teaspoon cumin (curry ingredient) 1 cup chopped shallots (curry ingredient) 1/2 cup chopped tomatoes (curry mix) 1/2 cup finely crushed tomatoes (curry mix) 1 teaspoon chili powder (curry ingredient) 1 teaspoon garam masala (curry paste) 1 teaspoon cumin (curry ingredient) 1 teaspoon ground coriander seeds (curry ingredient) 1 large diced chilli (curry ingredient) A little salt (curry ingredient) 2 cups water (curry ingredient) 2 tablespoons fresh cream (curry ingredient) A little chopped coriander for garnishing (curry ingredient) Preparation Marinate the chicken with the marinade ingredients and leave to marinate for 30 minutes. Heat a pan, add ghee, cumin, turmeric powder, then add chopped onions and fry until cooked. Add chopped tomatoes and tomato puree and fry until well blended. Season with chili powder, garam masala, cumin and coriander seeds. Simmer for a while, add the giant chili and the marinated chicken and stir-fry. Season with a little salt. Add water and simmer until the chicken is cooked. Add the fresh cream and sprinkle with chopped coriander on top. Beat the eggs, cream, and a pinch of salt together in a pan over medium heat. Stir quickly for about 10 seconds and let it sit until the bottom of the eggs are 70% cooked, then turn off the heat. Ready to serve
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Spicy Cheese Lava Crispy Chicken Waffles
food Food type Main Ingredients Take time Serve Western food Meat dishes chicken 120 minutes 2 places ingredient 1 pack of aro brand waffles 2 pieces of chicken thigh meat 1/2 tablespoon chicken seasoning powder 2 tablespoons paprika powder 2 tablespoons garlic powder 1/2 tablespoon ready-made crispy flour 150 ml. cold water Vegetable oil for frying Parsley 1 cup cheddar cheese (cheese lava mixture) 1 cup fresh milk (cheese lava mixture) 2 tablespoons all-purpose flour (cheese lava mixture) 2 tablespoons salted butter (cheese lava mixture) 1/4 teaspoon coarse salt (cheese lava mixture) 1/4 teaspoon 1/4 teaspoon pepper (cheese lava mixture) Preparation Chicken marinating steps Place chicken thighs in a mixing bowl, add paprika powder, garlic and chicken seasoning powder, massage until well blended. Leave to soak for 1 hour. Steps for frying chicken Take the chicken out and coat it with flour and water all over the chicken and coat it with flour again. Heat a pan with oil over medium heat. Fry until the chicken is golden brown. Remove from heat and set aside on a wire rack. Sauce making steps Place a pot on the stove, add butter and flour, stir until the flour forms a lump, slowly pour in the milk, mix well. Add the cheddar cheese and mix well. Add the pepper, oregano and mix well. Plating Process 1. Place the waffle on top, then place the crispy chicken on top of the waffle. Drizzle with cheese sauce, sprinkle with oregano and a little paprika powder.
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Tandoori Chicken Menu
food Food type Main Ingredients Take time Serve India Meat dishes chicken 2 minutes 2 places ingredient 500 grams of chicken breast 1 tablespoon lemon juice 1 tablespoon finely ground ginger 1 tablespoon minced garlic 1 teaspoon turmeric powder 1 tbsp Indian red chilli powder 1 tbsp coriander powder 1 tbsp cumin Garam Massala (a little) 1 tbsp Tandoori Masala Powder 1 cup plain yogurt Salt (a pinch) Preparation Combine the lemon juice, ginger, crushed garlic, turmeric powder, red chilli powder, coriander powder, cumin, a little garam masala and tandoori masala powder. Add yogurt and mix well. Marinate for 30-60 minutes. Place the marinated meat in the oven at 170 °C for about 20-25 minutes. Ready to serve
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Jalfrezi Chicken
food Food type Main Ingredients Take time Serve India curry chicken 40 minutes 1 place ingredient 400-500 grams of diced Aero brand chicken breast 1 cup Jalfrezi sauce, Mahal brand 3-4 teaspoons of Aero brand whipping cream 50 grams butter 1/2 cup chopped coriander Preparation Heat a pan with butter, add diced Aero chicken breast and stir-fry. Melt the Jalfresco sauce in hot water for 25 minutes, then pour it into the pan with the fried chicken. When it boils, add Aero brand whipping cream and mix well. Scoop into a serving dish, top with a little whipped cream, garnish with coriander and serve.
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Indian Chicken Biryani
food Food type Main Ingredients Take time Serve India Rice and flour chicken 45 minutes 3 places ingredient 2-3 tablespoons ghee or Indian butter 2-3 cloves 3-4 sticks of baked cheddar 2-3 bay leaves 3-4 pieces black cardamom 2-3 pieces green cardamom 2 cups Basmati rice, Mahal brand 200 grams of skinless chicken breast, Aro brand 1 tablespoon finely ground garlic, ginger and coriander 1 teaspoon turmeric powder 2 teaspoons Indian chili powder 2 teaspoons garam masala powder 2 tablespoons of aro brand lime juice 1/2 cup plain yogurt, Aro brand A little bit of salt 2-3 tablespoons ghee or Indian butter 2 pieces of star anise 2-3 bay leaves 1 cup chopped onion 2 shallots, chopped 3-4 tomatoes, finely chopped 1 teaspoon coriander powder A little bit of plain water A little bit of salt A little fried shallots 1/2 cup chopped coriander 1 teaspoon saffron Preparation Wash Basmati rice, Mahal brand, and soak it for 15-20 minutes. Divide the water into portions and soak it with saffron. In a pot, add oil or ghee. Stir-fry cloves, allspice sticks, bay leaves, black cardamom, green cardamom, basmati rice and water. Mix well. Season with a pinch of salt. Simmer for about 30 minutes. Cut skinless chicken breast into cubes and mix with garlic, ginger, finely ground coriander, turmeric powder, chilli powder, garam masala, lemon juice and plain yogurt, with a pinch of salt. Marinate for 1 hour. Heat a pan with ghee or oil, star anise, bay leaves, cinnamon sticks, black cardamom, cloves, chopped onion, chopped shallots, finely chopped tomatoes, Indian chilli powder, coriander powder, garam masala. Stir-fry for about 1 minute, then add the marinated chicken and a little water. Season with a little salt. Place the washed and soaked rice in a pot. Add the stir-fried chicken on top of the rice, followed by the fried shallots, chopped coriander, and the saffron-soaked rice. Sprinkle with chopped coriander. Cook over low heat for 10 minutes. Ready to serve
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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.
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Tandoori Grilled Assortment
food Food type Main Ingredients Take time Serve India Meat dishes chicken 7 minutes 4 places ingredient 3 cups plain yogurt, Aero brand 10 grams minced garlic 10 grams minced ginger 20 grams coriander 1 teaspoon turmeric powder 2 tablespoons Indian red chili powder 2 tablespoons garam masala 2 tablespoons coriander powder 1 tbsp cumin powder 2 tbsp Tandoori Masala 3 tablespoons of aro brand lime juice A little bit of salt 1 kilogram of meat of your choice 10 grams butter Preparation Blend garlic, ginger and coriander together until smooth. Mix with plain yogurt. Then add turmeric powder, Indian red chilli powder, garam masala, coriander powder, cumin powder, tandoori masala, lemon juice and a pinch of salt and mix well. Mix the meat thoroughly and marinate for at least 5-6 hours. Grease a baking dish with butter, place the marinated meat in the oven and bake at 150 °C for about 20-25 minutes. Ready to serve
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Crispy Chicken with Korean Sauce
food Food type Main Ingredients Take time Serve Korea Meat dishes chicken 30 minutes 1 place ingredient Korean sauce 350 grams of Daesang Gochujang 400 ml plain water 200 ml Korean soy sauce 200 grams of sugar 50 grams corn starch 100 ml. water (to dissolve the flour) Fried Chicken Wings 2 kg aro frozen chicken wings (thawed) 100 grams Savepack Crispy flour (dry flour) 100 grams Savepack Crispy flour (Frying flour) 5 grams of salt 200 ml. plain water Fried Chicken Wings 2 kg aro frozen chicken wings (thawed) 100 grams Savepack Crispy flour (dry flour) 100 grams Savepack Crispy flour (Frying flour) 5 grams of salt 200 ml. plain water Fried Chicken Wings 2 kg aro frozen full chicken wings (thawed) 100 grams Savepack Crispy flour (dry flour) 100 grams Savepack Crispy flour (Frying flour) 5 grams of salt 200 ml. plain water SET A 2 pieces of fried chicken wings 1 piece fried chicken wings 60 grams sauce Set B 4 pieces of fried chicken wings 2 pieces of fried chicken wings 120 grams sauce Set C 8 pieces of fried chicken wings 200 grams sauce Preparation How to make fried chicken Wash the chicken and drain the water. Coat it with salt, then coat it all over with flour (1). Mix flour (2) and water, stir until the ingredients are well combined. Take the chicken coated with dry flour in step 1 and coat it with the wet flour mixed in step 2. Heat oil to 130 degrees. When hot, add chicken and fry for 5 minutes or until the flour is cooked and golden brown. Let the chicken cool completely. It can then be stored in either the refrigerator or freezer. Put the chilled fried chicken back into the oil and fry again at 130 degrees Celsius until the chicken is cooked and has the desired color. note : If you take the fried chicken out of the freezer for the first time, you must let it thaw before frying it for the second time. How to make sauce Dissolve the flour and water (2) together. Pour all ingredients into a pot and heat until the sauce thickens.
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Giant steak to please teenagers
food Food type Main Ingredients Take time Serve Thai Meat dishes chicken 30 minutes 1 place ingredient 40 g Deeley Spicy Burger Sauce 40 ml. plain water 1 piece Aero Burger Bun 10 grams of Allowrie Blend Spread, salted butter 1 slice Chesdale Cheddar Cheese, plain flavor 30 grams sliced cherry tomatoes 10 grams of green oak lettuce 5 grams of Dijon mustard 15 g Deeley Burger Sauce 70 grams Aero Pasta Spaghetti 15 grams peeled garlic 30 grams Aero smoked breakfast sausage with crispy skin 1 gram Rosdee Chicken Flavor Seasoning Powder 2 grams Mitr Phol sugar 2 grams of Prungthip iodized table salt 1 tbsp pomegranate, soybean oil 30 grams coarsely chopped basil 500 grams of Aero, frozen skinless chicken breast 1 gram of McGarrett baking soda powder 50 grams Safepack breadcrumbs 15 g Deeley BBQ Sauce 220 grams of frozen pangasius fish fillet (170-220 grams/piece) 50 grams of Safepack crispy fried flour 1 egg, Aero, size 2 100 ml. Pollen, palm oil, bag type 20 grams of rachinee tomatoes 150g Aero Frozen French Fries, Straight, 10mm 3 grams of Prungthip iodized table salt 20 grams of green oak lettuce 20 grams cabbage 20 grams of frozen mixed vegetables 50 grams Aero salad cream 1000 grams 40 grams of water 1 gram of McGarrett baking soda powder 40 g Deeley BBQ Sauce 500 grams of Aero, frozen skinless chicken breast Preparation How to make spaghetti with sausage/assemble burgers Heat a pan with oil, stir-fry dried chili and garlic until fragrant, then add sliced chicken sausage. Add spaghetti and stir-fry until well blended. Season with chicken seasoning powder. Add basil leaves and stir until everything is well combined. Arrange on a serving plate. Spread butter on both sides of the burgers and pan-fry until golden brown. Grill the spicy marinated chicken until cooked. Spread mustard on the bottom of the bread, top with green oak and then tomato. Top with burger patties and place cheese on top. Spread the burger buns with burger sauce and place them on top. Skewer and serve. How to make Spicy / BBQ Chicken Breast Marinate everything together and leave overnight. Cook by grilling or slow cooking with a Sous Vide machine at 67 degrees Celsius for at least 1 hour. How to make steak Take the marinated chicken breast and grill it on a pan until cooked. Serve. Pat the fish dry, then coat with flour, egg and breadcrumbs. Fry the fish over medium heat until cooked and golden brown. Serve with lemon wedges. How to make salad and french fries, all serving arrangements Fry the French fries in hot oil until golden brown. Mix with salt and melted butter. Serve. Place the Green Oat Frisée on a plate with burgers, spaghetti, steak and French fries. Then place the shredded carrots and cherry tomatoes on top of the vegetables. Sprinkle with the boiled frozen mixed vegetables. Place the salad dressing on the side of the salad. Served on a giant plate with chili sauce, ketchup, and mayonnaise.
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Grilled chicken on rice, roasted rice, and jaew sauce
food Food type Main Ingredients Take time Serve Thai rice chicken 30 minutes 1 place ingredient Marinate Chicken 1000 grams of chicken thighs (marinated chicken) 60 grams of marinade sauce (for marinating chicken) 50 grams of Aero brand jaew dipping sauce (for marinating chicken) 40 grams of roasted rice (for marinating chicken) 1800 grams of 100% new jasmine rice, Chat brand 300 grams of Aero brand dipping sauce 30 grams of roasted rice 30 grams of sawtooth coriander 100 grams of cucumber 100 grams of plum tomatoes 50 grams of lettuce Preparation Marinate the chicken thighs with the marinade sauce, jaew sauce and roasted rice. Leave in the refrigerator for at least 30 minutes. Bake the marinated chicken at 170°C for about 20 minutes or until cooked and golden brown. Remove from oven and let rest for 5-10 minutes before slicing and serving. Scoop rice onto a plate (about 180 grams), then arrange salad greens, cucumber and tomato on the side of the plate beautifully. Slice the grilled chicken and roasted rice (about 80 grams) and place on the salad greens. Serve with the nam jim jaew, topped with roasted rice and sawtooth coriander leaves.
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Chicken curry roti
food Food type Main Ingredients Take time Serve Halal food Dessert chicken 30 minutes 4 places ingredient 1000 grams Aero frozen chicken legs and thighs 2 kilograms 320 grams Aero frozen roti dough sheets 1600 grams 1000 grams Aero Natural Yogurt 2 kilograms 75 grams curry powder 100 grams 25 grams turmeric powder 250 grams 20 grams of elk 20 grams of iodized table salt, 5 kilograms 100 grams Aero Tamarind Juice 1 kilogram 250 grams of potatoes, 1 kg pack 75 grams of cherry tomatoes, 1 kg. 300 grams vegetable oil 200 grams Aero fried shallots 400 grams 200 grams of shallots, peeled, 500 grams 100 grams of old ginger, 1 kg. 100 grams of fresh garlic, peeled, 1 kilogram 35 grams of coriander 300 grams 70 grams of chili peppers, 1000 grams 20 grams cinnamon 30 grams Aero yellow raisins 1000 grams 10 grams cloves Preparation Blend shallots, garlic, ginger, coriander root, and chili peppers, then marinate with chicken and add salt. Chop the shallots and fry them in oil until fragrant. Add the cloves and cinnamon. Add the marinated chicken into the fried shallot oil. Add yogurt, tamarind juice, curry powder and turmeric. Simmer gently for about 10 minutes or until chicken is cooked (depending on the amount). Add raisins, cut potatoes. Continue to cook over low heat until potatoes are tender. Add cherry tomatoes. Wait until the soup is reduced and the oil floats up, then add the pounded elk to enhance the aroma. Then turn off the heat and serve. Scoop and serve, sprinkle with coriander and fried shallots. Serve with roti ero dough sheets. You can fry them until crispy in a lot of oil or fry them until soft and pat the sides to break the dough.
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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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Roasted Chicken Biryani
food Food type Main Ingredients Take time Serve Halal food side dish chicken 30 Min 1 place ingredient 1500 grams Aero pure chicken thigh meat (10 pieces) 75 grams of Lobo Chicken Biryani Powder 300 ml Aero Plain Yogurt rice 900 grams of quality fragrant rice, Food Service (rice) 1200 ml plain water Dressing 100 grams Mae Pranom Chicken Dipping Sauce 15 grams Aero frozen lemon juice 5 ml. Dek Somboon, real fish sauce 1 serving of Baked Chicken Biryani 200 grams of biryani 125 grams of baked chicken (1 piece) - Sauce 20 grams of Thai shallots, peeled and sliced 2 grams of spring onion 2 grams coriander leaves 2 grams mint leaves 5 grams of garden chili peppers, stems removed Preparation Marinate the chicken with the marinade powder and yogurt and leave for 15 minutes. Then, grill it in a pan with oil until it turns brown. Mix rice and chicken together, arrange in a rice cooker, add enough water and cook until done. When the chicken is cooked, cut it into bite-sized pieces and set aside. Prepare the dressing by mixing chicken sauce, lime juice and fish sauce together. Toss the chicken with the dressing, add shallots, coriander and spring onions. Arrange on a plate and sprinkle with mint leaves. Eat with cooked biryani. If you like fried shallots, you can sprinkle them on top of the rice.
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Roti with green chicken curry
food Food type Main Ingredients Take time Serve Thai Soup / Curry / Clear Soup chicken 30 Min 3 places ingredient 200 ml. Aero UHT Coconut Milk 200 ml Aero drinking water, size 6 liters, 1 gallon 1 sheet Aero frozen roti dough 120 grams Aero green curry paste 250 grams 400 grams Aero frozen chicken thigh and leg 260 ml. Aero UHT Coconut Milk 200 grams of coconut milk 30 grams of red chili peppers, sliced diagonally 10 grams of garden chili 20 grams basil leaves 1 gram torn kaffir lime leaves 50 grams of eggplant 60 grams of eggplant, cut into 4 pieces 30 grams Aero coconut sugar mixed with cane sugar 30 ml. Safepack mixed fish sauce 700 ml. x 3 bottles 25 grams sliced red chili (for decoration) 5 grams of basil leaves (for decoration) 3 sets of Aero PP folding food boxes, 2 compartments, 520 ml. x 50 pieces 3 pairs Aero long spoon and fork set, clear PS, pack of 50 pairs Preparation Heat a pan with oil and stir-fry the curry paste until fragrant. Add coconut milk and stir-fry with curry paste little by little until the oil separates. When the coconut milk separates, add the chicken, kaffir lime leaves and a little fish sauce and stir-fry with the curry paste until the chicken is cooked. Add the remaining coconut milk and season with the remaining fish sauce and palm sugar. Add the eggplant and bitter eggplant and boil for a while. Add chili and bird's eye chili and boil until boiling. When it boils, add the basil leaves and stir to mix. Serve and garnish with sliced chili and basil leaves.
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Kheema Mutter
food Food type Main Ingredients Take time Serve India Meat dishes chicken 45 Min 1 place ingredient 240 g. Haldiram's Tandoori garlic nann 150 g. Minced Chicken 100 g. Tomato Concasse 5 g. Cumin seeds 5 g. Coriander Powder 100 g. Dice Red Onion 2 leaves Bay leaves 50 g. Green pea 5 g. Garam Masala 5 g. Red Chilli Powder 20 g. Chopped Garlic 50 g. Vegetable Oil 3 g. Salt 3 g. Turmeric Powder 300 g. Tomato Puree 80 ml. Whipping Cream - Coriander leave / Garnish
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Spicy fried chicken with sticky rice.
food Food type Main Ingredients Take time Serve Thai Salad & Spicy Thai-style salad chicken 45 Min 1 place ingredient 100 grams Aero glutinous rice, 10% Isan, 5 kg. 400 grams Aero frozen boned chicken thighs 15 grams of Aero brand all-purpose stir-fry sauce 5 grams of Aero Chicken Seasoning Powder 30 grams of crispy fried flour, Safepack 10 grams of vegetable oil (for marinating chicken) 30 grams of Thai garlic, peeled, crushed and fried 10 grams of crispy fried flour, Safepack 30 ml. Aero Nam Jim Jaew (for eating together) 50 ml. Oil for frying 1 liter 2 Aero sugarcane pulp bowls 850 ml. x 50 pieces 2 pairs Aero long spoon and fork set, clear PS, pack of 50 pairs Preparation Clean the chicken thighs and make incisions. Set aside. Mix marinade sauce, chicken seasoning powder, crispy flour and vegetable oil into the chicken. Marinate until the meat is tender. Set aside for about 30 minutes. Pour oil into a pan and heat up the oil. Add the chicken and fry. Reduce the heat to medium and fry until the chicken is cooked. Remove and set aside. Served with fried garlic and fried chili. Eat with sticky rice.
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Stir-fried Chicken with Cashew Nuts
food Food type Main Ingredients Take time Serve Thai Dishes chicken 45 Min 1 place ingredient 120 grams Aero frozen chicken breast 60 grams Aero Cashew Nuts 50 grams Aero All-Purpose Stir-Fry Sauce 15 ml Aero sesame oil 50 grams, Safepack, crispy fried flour 50 grams of onion, peeled (cut into quarters) 50 grams of tri-color bell peppers, cut into squares 15 grams of chopped spring onions (1-inch pieces) 3 grams of dried chili peppers, stems removed, cut into 1/2-inch pieces 10 grams fresh garlic, peeled, chopped 1,000 ml Bonus Palm Oil Refill Bag (for frying) 20 ml Aero Soybean Oil (for stir-frying) 1 set Aero black PP plastic food box with lid 750 ml. 1 pair Aero long spoon and fork set, PS clear, pack of 50 pairs Preparation Heat a pan with enough oil to cover the chilies. Fry until crispy. Remove and drain the oil. Add cashew nuts and fry over low heat until golden brown. Remove and drain the oil. Cut chicken breast into 2*2 inch cubes. Marinate with Aero multipurpose stir fry sauce and sesame oil for 20 minutes. Then coat with crispy flour and fry until golden brown. Heat a pan with oil, add garlic and stir-fry over low heat until fragrant and yellow. Add tri-colored bell peppers and onions and stir-fry until vegetables start to cook. Add all the fried ingredients, season with all-purpose stir fry sauce and sesame oil, stir fry until well combined, add chopped spring onion, when everything is cooked, serve on a plate.
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Stewed Chicken and Bitter Melon Noodles
food Food type Main Ingredients Take time Serve Thai noodles and Pasta Chicken 30 Min 1 place ingredient Soup 2000 grams of chicken legs 12 liters water 1 packet of instant noodle soup, thick and concentrated, brand: Fa Thai 500 grams of radish 500 grams of bitter melon 40 grams of dried shiitake mushrooms 110 grams of palm sugar Stewed Chicken and Bitter Melon Noodles 75 grams of noodles 120 grams stewed chicken leg (1 leg) 30 grams of stewed shiitake mushrooms 20 grams stewed radish 30 grams stewed bitter melon 45 grams chicken blood 30 grams kale 10 grams bean sprouts 10 grams fried garlic 200 grams of broth Vegetable side dish 5 grams of parsley 10 grams of shredded bitter melon Preparation Put 12 liters of water in a pot and add the chicken legs. When it starts to boil, add the radish, bitter melon, and dried shiitake mushrooms soaked in water until soft, followed by the concentrated instant noodle soup, Fa Thai brand. Simmer for about 45 minutes, being careful not to let it boil too hard. When the time is up, add the palm sugar and continue to simmer until the sugar dissolves. Then scoop out the vegetables and set aside. Continue to simmer for another 15 minutes until the chicken legs are soft and tender. Boil the chicken blood until cooked. Scoop it up and put it in a bowl. Boil the noodles, bean sprouts and vegetables and put them in a bowl. Add the bitter melon, mushrooms, radish and chicken legs to the bowl. Scoop about 200 grams of soup into the bowl, sprinkle with fried garlic, sliced bitter melon and chicken blood. You can also garnish with chopped parsley if you like.
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Turkey and Cranberry Sauce Sandwich
food Food type Main Ingredients Take time Serve Western food Sandwich chicken 25 Min 1 place ingredient 100 g frozen whole cooked turkey (sliced) 70 grams Embak House Kraft Corn Bread 20 grams Aero Mayonnaise 50 grams cranberry sauce 50 tablespoons onion 25 grams celery 0.2 g sage leaves 40 grams butter 0.5 grams of salt 0.2 g coarse black pepper 250g Aero Frozen Cranberries 100 grams Aero 100% sweet orange juice mixed with orange pulp 100 grams of sugar Preparation Make cranberry sauce by placing frozen cranberries, sugar and orange juice in a saucepan and heat over medium heat. Once boiling, reduce heat to low and simmer until sauce thickens. Set aside. Heat 20g butter in a pan, add diced onion and celery, stir-fry until vegetables are cooked and onion is translucent. Season with salt, pepper and add dried sage leaves. Stir-fry to combine. Set aside. Spread 20 grams of butter on the sliced bread and then grill it in a pan until light brown on both sides. Spread mayonnaise on both sides of the bread (one side only), then top with the sliced turkey, caramelized onions, and cranberry sauce. Top with the other bread.
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Turkey Tikka Masala Curry
food Food type Main Ingredients Take time Serve India Curry chicken 40 Min 2 places ingredient 500 g frozen cooked turkey (sliced) 40 grams butter or ghee 120 grams of onion 10 grams garlic 20 grams ginger 15 grams paprika 2 grams cayenne pepper or finely ground pepper 3 grams turmeric powder 5 grams ground cumin 10 grams ground coriander seeds 10 grams garam masala powder 400 grams of tomato puree 135 grams yogurt 2 grams of salt 0.3 g coarse black pepper 7 grams coriander 5 grams red chili pepper 2 slices Hadiram Tandoori Naan, frozen Indian bread Preparation Sauté onion in butter until translucent, then add finely chopped garlic and ginger, followed by spices, paprika, chili powder, turmeric powder, cumin powder, coriander powder and garam masala powder. Mix well. Add the tomato puree, then reduce the heat to low and simmer for about 5 minutes until the soup starts to reduce. Add the yogurt, then the shredded turkey. Season with salt and pepper. Mix the ingredients together and simmer for about 5 minutes. Sprinkle with red chilli and coriander for garnish. Turn off the heat. Remove the naan or Indian bread and let it cool slightly, then spread it on a pan over low heat until the bread is warmed through, or heat it in the microwave until warm, about 1 minute. Serve with the tikka masala turkey curry.
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Jajangmyeon and Tangsuyuk
food Food type Main Ingredients Take time Serve Korea Rice and flour Vegetable 45 Min 1 place ingredient Jajangmyeon, 2 servings 100 grams of Chunjang black soybean sauce 30 ml Aero Soybean Oil 30 grams fresh garlic, peeled, chopped 50 grams of chopped onion 50 grams of shredded carrots 50 grams potatoes 50 grams zucchini 15 ml Aero sesame oil 350 ml Aero plain water (1) 5 grams Aero corn starch 10 ml Aero water (2) 30 grams of pure white sugar, 1 kg. 15 grams soy sauce 10 grams of Chongjongwon finely ground Korean chili peppers 1 block frozen Aero Ramen noodles Tang Suyuk, 2 servings 400 grams Aero frozen chicken thigh meat 50 grams Aero corn flour for frying chicken 1000 ml palm oil for frying 30 ml Aero Concentrated Oyster Sauce 40 ml Chongjongwon Korean soy sauce 15 ml Aero Soybean Oil 50 grams of pure white sugar, 1 kg. 15 ml. Safepack artificial vinegar 3 grams Aero cornstarch for making sweet and sour sauce 10 ml Aero water (1) 75 grams of 3-color bell peppers 50 grams of onion 100 ml Aero plain water (2) Jajangmyeong + Tangsuyuk (sweet and sour fried chicken) 1 serving Jajangmyeong 1 serving Tangsuyuk 1 set Aero black PP food box, 2 compartments with lid, 900 ml. 1 set Aero Sakura PP round bowl with lid 1 set of black spoon and fork set, plastic wrapped, panel type, size 15 cm. Preparation How to make Jajangmyeon Heat a pan, add oil, onion, potatoes and carrots, stir-fry. When the vegetables start to cook, add the zucchini and continue to stir-fry. Add sauce, Chunjang, black soybean paste sauce, sesame oil, stir-fry and add water (1). Boil until vegetables are cooked. Season with soy sauce and Korean chili powder. Prepare cornstarch mixed with water (2) and add in and continue to stir-fry until thick. Prepare ramen noodles, boil them and add them to the sauce. Mix well and arrange on a plate. How to make tangsuyuk Marinate chicken thighs with oyster sauce, then coat with corn flour (1) and fry. Fry 2 times: the first time at 190 degrees for 7 minutes to cook the chicken, and the second time at 190 degrees for 2 minutes to make it crispy. Heat a pan, add oil, stir-fry onion, 3-color bell pepper. Add water (2) and season with sugar, vinegar and soy sauce. Stir-fry until well blended. Mix cornstarch and water (1) and pour into the sauce and continue to simmer until thickened. Add the fried chicken and mix with the sauce. Arrange on a plate.
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Chicken Massaman Curry + Roti
food Food type Main Ingredients Take time Serve Thai Soup / Curry / Clear Soup chicken 45 Min 2 places ingredient 500 ml. UHT coconut milk, ARO brand, 1000 ml.*1 400 ml plain water 300 grams Aero frozen boned chicken thighs 30 grams Aero Tamarind Juice 50 grams Aro Massaman curry paste 250 g.*1 5 grams Aero soup powder 500 grams*1 40 ml. Fish sauce mixed with Safepack 700 ml.*3 50 grams coconut sugar 200 grams of chopped potatoes 50 grams of shallots, peeled and cut into pieces 20 grams roasted peanuts 1 piece Aro frozen roti dough 20 sheets *1 2 grams cardamom 1 gram cloves 1 gram bay leaves Preparation Roast bay leaves, cloves, and cardamom pods and set aside. Put some coconut milk in a pan and wait until it boils. Then add the massaman curry paste. While stir-frying the curry paste until it separates, gradually add the coconut cream until it is all gone. Add chicken thighs, coconut milk, and roasted spices, followed by peanuts. Season with coconut sugar, tamarind juice, fish sauce, and aro soup powder. Add the potatoes, followed by the shallots, and simmer until the ingredients are soft and cooked. Then, scoop into a bowl and serve. Take the roti dough sheet and fry it in a pan until it is beautifully browned on both sides. Then, pat it to let air in and separate it into beautiful layers. Cut it into pieces and serve with the massaman curry.
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Steamed chicken with herbs and red sauce
food Food type Main Ingredients Take time Serve Thai Dishes chicken 60 Min 1 place ingredient Steamed Chicken, 2 servings 500 pieces, 2 pieces of chicken legs with hips 6 grams of Thai Fa seasoning powder, chicken flavor 15 grams peeled garlic 2 grams Aero black peppercorns 10 grams of coriander root 15 ml. cooking oil 20 ml. plain water Red Sauce 2 servings 300 ml water 60 grams hoisin sauce 30 grams oyster sauce 7 grams of sugar 10 ml Chinese liquor 10 grams Hong Kong tapioca flour 10 grams water 5 grams of soaked shiitake mushrooms, sliced, 20 grams 30 grams of ginkgo 15 ml. oil for stir-frying 1 gram Safepack ground white pepper 4 grams of Thai Fa seasoning powder, chicken flavor 1 serving 1 piece steamed chicken 200 grams of red sauce 400 g Aero Frozen White Asparagus Preparation Use a fork to poke holes all over the chicken pieces. Pound the coriander roots, garlic, and pepper together. Mix the seasoning powder with water and the three pounded ingredients together. Then marinate with chicken pieces so that the marinade penetrates the chicken meat. Add rice bran oil and mix thoroughly with the chicken pieces again. Set aside for half an hour. Then steam until cooked. Heat a pan with oil and shiitake mushrooms and stir-fry until they start to turn yellow. Add Chinese rice wine, ginkgo nuts, soup, hoisin, oyster sauce, sugar, and pepper. Simmer until the sauce starts to boil, then add the cornstarch mixed with water and simmer until thick. Serve the chicken on steamed asparagus and top with red sauce and garnish with coriander.
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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.
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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
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