Recipe
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 the 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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