Recipe
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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