Recipe
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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