Recipe
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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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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Dal curry
food Food type Main Ingredients Take time Serve India curry Potatoes and beans 30 minutes 4 places ingredient 1 cup dal 1/2 teaspoon turmeric powder 1 tablespoon Indian ghee 1 teaspoon mustard seeds 1 teaspoon coriander powder 3-4 pieces of finely chopped garlic, finely chopped garlic 2 green chillies, chopped A few curry leaves 1/2 teaspoon turmeric powder 1 medium onion, finely chopped 1 tomato, finely chopped 2 teaspoons Indian chili powder 30 ml. plain water A little chopped coriander A little bit of salt Preparation Boil the dal and turmeric powder for about 15 minutes until cooked, then blend it. Put ghee in a pan and heat it. Saute mustard seeds, coriander powder, finely chopped garlic, chopped green chillies. Followed by a few curry leaves, turmeric powder, finely chopped medium onion, finely chopped tomatoes. Stir-fry together, then add the prepared Indian chilli powder and dal and stir-fry until well combined. Add water. Add Indian chilli powder again, add a little chopped coriander, season with salt and turn off the heat. Ready to serve
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Japanese curry rice
food Food type Main Ingredients Take time Serve Japan curry pig 30 minutes 1 place ingredient 15 grams of shredded mozzarella cheese mixed with cheddar cheese Beef Japanese curry sauce (Beef Japanese curry sauce) 2 hours Makes 18 servings 3,000 cc of water 15 cc soybean oil 150 grams of soybean oil 500 grams chopped onion 170 grams of beef neck meat, cut into 1 cm cubes. 170 g carrots, diced 1 cm. 300 grams of potatoes, diced 1 cm. 300 g S&B Curry Paste Extra Spicy 220 g 15 cc soy sauce 40 grams of 100% pure honey 5 grams Hondashi seasoning powder Japanese curry rice - Beef (Japanese curry rice - Beef) 5 minutes, makes 1 serving 200 grams of cooked Japanese rice 140 g Beef Curry Sauce 10 grams of Fukujinzuke pickles 0.1 g Aonori coarse seaweed powder Add toppings - Onsen eggs Topping - Onsen 1 egg, size 2 Add toppings - Omlette 1 egg, size 2 10 grams of evaporated milk 10 cc soybean oil Add toppings - Tonkatsu 1 piece of frozen fried pork cutlet 65 cc palm oil Add Topping - Shrimp Tempura 3 pieces of frozen breaded raw shrimp 40 cc palm oil Add toppings - Sausage 3 pieces smoked chicken cocktail sausage 10 cc soybean oil Add topping - Cheese Topping - Cheese 15 grams of shredded mozzarella cheese mixed with cheddar cheese Japanese Hayashi rice menu Beef Hayashi sauce (Beef Hayashi sauce) 30 minutes, makes 7 servings 500 cc. water 20 grams unsalted butter 100 grams sliced onion 200 grams of sliced beef neck 150 grams of Deli Fresh frozen mixed mushrooms 100g S&B Hayashi Stew Sauce 20 grams of 100% pure honey Japanese Hayashi rice - Beef (5 minutes) Makes 1 serving 200 grams of cooked Japanese rice 140 g Hayashi Beef Sauce 0.1 g Aonori coarse seaweed powder Add toppings - Onsen eggs Topping - Onsen 1 egg, size 2 Add toppings - Omlette 1 egg, size 2 10 grams of evaporated milk 10 cc soybean oil Add toppings - Tonkatsu 1 piece of frozen fried pork cutlet 65 cc palm oil Add toppings - Chicken Karaage Topping - Chicken Karaage 2 pieces of frozen fried chicken karaage 40 cc palm oil Add Topping - Shrimp Tempura 3 pieces of frozen breaded raw shrimp 40 cc palm oil Add toppings - Sausage 3 pieces smoked chicken cocktail sausage 10 cc soybean oil Add topping - Cheese Topping - Cheese Preparation Japanese curry rice menu How to make Beef Japanese curry sauce Sauté the onion in oil until golden brown. Stir-fry the meat with onions until cooked on the outside. Add water, meat and all vegetables and boil over medium heat for 2 hours. Boil until the meat and vegetables are tender. Add the curry paste and stir until it melts. Season with dried fish powder, soy sauce and honey. Cautions After adding the curry paste, heat over low heat and stir constantly, being careful not to burn the bottom of the pot. If you want to reheat the curry sauce that you just took out of the fridge, add a little water and heat it over low heat, stirring it all the way to the bottom of the pot and being careful not to burn it. Pre-made curry sauce can be stored in the freezer for 3 months. How to make Japanese curry rice - Beef Scoop rice into a plate (If the customer wants more rice, scoop 300 grams). Scoop the curry sauce onto the side of the rice. Garnish the top of the rice with aonori seaweed. Place the pickled vegetables Fukujinzuke on the side of the plate. Add toppings - Onsen eggs Topping - Onsen Boil the eggs in hot water until they are completely submerged. Cover and leave for 15 minutes. Soak in ice mixed with cold water for 10 minutes. Add toppings - Omlette Beat the eggs with evaporated milk until well blended. Fry in a pan, beating the eggs quickly and fry until 80% cooked. Top with rice. Add toppings - Tonkatsu Deep-fry in 170°C oil for 3 minutes. Drain and cut into 5 pieces crosswise. Add toppings - Chicken Karaage Topping - Chicken Karaage Deep-fry in 170 degrees Celsius oil for 3 minutes. Drain the oil. Add Topping - Shrimp Tempura Deep-fry in 170°C oil for 2 minutes. Drain. Add toppings - Sausage Score on both sides and deep-fry in 170 degrees Celsius oil for 15 seconds. Drain the oil. Add topping - Cheese Topping - Cheese Place in the middle of the rice and curry sauce. Japanese Hayashi rice menu How to make Beef Hayashi sauce Sauté the onion in butter until the onion is cooked. Add the meat and stir-fry until cooked. Add frozen mushrooms and stir-fry until the mushrooms are soft. Add water and boil for 10 minutes. Add Hayashi curry paste and honey and boil until smooth. Cautions After adding the Hayashi curry paste, heat over low heat and stir constantly, being careful not to burn the bottom of the pot. If you want to reheat Hayashi sauce that has been taken out of the refrigerator, add a little water and heat it over low heat, stirring all the way to the bottom of the pot and being careful not to burn it. Ready-made Hayashi sauce can be stored in the freezer for 3 months. How to make Japanese Hayashi rice - Beef Scoop rice into a plate (If the customer wants more rice, scoop 300 grams). Scoop the Hayashi sauce onto the side of the rice. Garnish the top of the rice with aonori seaweed. Add toppings - Onsen eggs Topping - Onsen Boil the eggs in hot water until they are completely submerged. Cover and leave for 15 minutes. Soak in ice mixed with cold water for 10 minutes. Add toppings - Omlette Beat the eggs with evaporated milk until well blended. Fry in a pan, beating the eggs quickly and fry until 80% cooked. Top with rice. Add toppings - Tonkatsu Deep-fry in 170°C oil for 3 minutes. Drain and cut into 5 pieces crosswise. Add toppings - Chicken Karaage Topping - Chicken Karaage Deep-fry in 170 degrees Celsius oil for 3 minutes. Drain the oil. Add Topping - Shrimp Tempura Deep-fry in 170°C oil for 2 minutes. Drain. Add toppings - Sausage Score on both sides and deep-fry in 170 degrees Celsius oil for 15 seconds. Drain the oil. Add topping - Cheese Topping - Cheese Place in the middle of the rice and Hayashi sauce.
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Share the technique of simmering ready-made coconut milk to make it separate.
food Food type Main Ingredients Take time Serve Cooking techniques curry other 30 minutes 1 place Preparation Pro Tip: Share the technique of boiling ready-made coconut milk until it separates easily, so that you get beautiful-looking food that is easy to photograph and delicious, and will definitely please your customers. Including coconut milk cracking technique for dessert menus and techniques for making coconut milk separate for curry dishes Increase the speed and convenience of cooking by using ready-made coconut milk. Amphawa coconut milk is squeezed from 100% real coconut milk, giving it a beautiful white color, rich, fragrant, creamy, perfectly delicious. It is convenient to use and can be stored easier and longer than freshly squeezed coconut milk because it is packaged in an easy-to-use bottle and has gone through an aseptic packaging process. It has no preservatives. It can be used in both savory and sweet menus. You can buy raw materials at Makro or Makro Click: www.makroclick.com/th
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100% coconut milk Amphawa
food Food type Main Ingredients Take time Serve Selection of equipment and materials curry other 0 Min 0 places Preparation Chef Paul recommends quality coconut milk, which can be used to create a variety of menus, both savory and sweet, and can control costs, suitable for restaurant operators. He recommends 100% coconut milk from Amphawa. It has a natural, light aroma, similar to freshly squeezed coconut milk. Rich texture, beautiful white color It is a perfect combination, delicious for making desserts and rich curry dishes. It is suitable for pouring over rice or noodles. You can buy raw materials at Makro or Makro Click: www.makroclick.com/th
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