Recipe
Upama
food Food type Main Ingredients Take time Serve India Rice and flour Flour and bread 30 minutes 3 places ingredient 1 cup semolina flour, Suji 2 tablespoons vegetable oil ½ teaspoon mustard seeds Dried chili 10 leaves of basil leaves 2 onions , chopped 3 grams of chili pepper salt 1 head of chopped tomatoes ¼ cup peas 2 cups water Preparation Roast the semolina flour and suji until cooked. Heat oil in a pan until hot, add mustard seeds and stir fry, then add dried chilli, shallots, chopped onion, chili and season with salt. When the semolina flour is cooked, the suji will turn brown. Pour it into the pan with the stir-fried ingredients. Stir-fry until the ingredients are well combined over medium heat. Followed by chopped tomatoes and peas, stir-fried until cooked. Pour in water, mix the ingredients, adjust the heat to low until the water almost evaporates, then turn off the heat. Ready to serve
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Pizza with 5 toppings
food Food type Main Ingredients Take time Serve Western food Rice and flour Flour and bread 30 minutes 1 place ingredient 1 sheet pizza dough ((pizza with sliced ham and bacon)) 25 grams of ready-made pizza sauce ((pizza with sliced ham and bacon)) 20 grams Super Save Sliced Bacon Ham ((Pizza with Sliced Bacon Ham)) 5 grams of onion ((pizza with sliced bacon)) 20 grams of mozzarella cheese ((pizza with sliced ham and bacon)) 1 sheet pizza dough ((Hawaiian Pizza)) 25 grams of ready-made pizza sauce ((Hawaiian Pizza)) 20 grams Super Chef Pork Ham ((Hawaiian Pizza)) 15 grams pineapple ((Hawaiian Pizza)) 5 grams of tomatoes ((Hawaiian Pizza)) 20 grams of mozzarella cheese ((Hawaiian Pizza)) 1 sheet pizza dough ((BBQ Bologna Chicken Pizza)) 25 grams of ready-made pizza sauce ((BBQ Bologna Chicken Pizza)) 20 grams Super Save Bologna ((BBQ Bologna Chicken Pizza)) 10 grams of sliced chicken breast ((BBQ Bologna Chicken Pizza)) 5 grams bell pepper ((BBQ Bologna Chicken Pizza)) 10 grams of BBQ sauce ((BBQ Bologna Chicken Pizza)) 20 grams of mozzarella cheese ((BBQ Bologna Chicken Pizza)) 1 sheet pizza dough ((meatball pizza)) 25 grams of ready-made pizza sauce ((meatmeal pizza)) 15 grams Super Save Crispy Chicken Sausage ((Pizza with Meatballs)) 20 g Super Chef Ham Strips ((Meatfice Pizza)) 10 grams of sliced pork belly ((meatmeal pizza)) 25 grams of mozzarella cheese ((meatmeal pizza)) 1 sheet pizza dough ((Seafood Pizza)) 25 grams of ready-made pizza sauce ((Seafood Pizza)) 20 grams of crab sticks ((Seafood Pizza)) 4 small white shrimps ((Seafood Pizza)) 5 grams bell pepper ((Seafood Pizza)) 5 grams of onion ((Seafood Pizza)) 25 grams of mozzarella cheese ((Seafood Pizza)) Preparation Steps to make a Hawaiian face Cut the ham into squares. Cut the pineapple and tomatoes into small pieces. Spread the pizza dough with ready-made pizza sauce all over the dough, then place the sliced bacon on the pizza sheet. Place the ham on the pizza, top with pineapple and tomatoes, then sprinkle with mozzarella cheese. How to make BBQ Bologna Chicken Cut the bologna into squares. Spread the pizza dough with ready-made pizza sauce all over the dough, then place the bologna on the pizza sheet. Top with sliced chicken breast, bell peppers, BBQ sauce and sprinkle with mozzarella cheese. How to make BBQ Bologna Chicken Spread the pizza dough with ready-made pizza sauce, place the ham strips on top, followed by the sliced pork belly. Top with crispy chicken sausage and mozzarella cheese. Seafood face making process Spread pizza dough with ready-made pizza sauce, sprinkle with crab sticks, place white shrimp, followed by bell peppers, onions, and sprinkle with mozzarella cheese. Steps to baking a 5-topping pizza Bake at 200 degrees Celsius for 8 minutes until the cheese turns a nice yellow color.
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Japanese pizza
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 180 grams water 1 egg 1 teaspoon dashi powder 1 teaspoon grated ginger 120 grams cake flour 150 grams shredded cabbage 30 grams shredded carrots 15 grams chopped green onions 3 tablespoons vegetable oil 1 piece of Super Chef smoked chicken hotdog sausage 4 pieces of Super Chef brand ham strips 1 1/2 pieces of Super Chef brand chicken and pork bologna 30 grams of Tonkatsu sauce 30 grams mayonnaise 10 grams of seaweed powder 15 grams dried fish 15 grams pickled ginger 3 skewers Preparation Pizza dough mixing steps Put the eggs and water in a bowl, then add the dashi powder and grated ginger. Mix well. Place the flour in a bowl and pour in the mixture from step one. Mix until the dough is smooth and let it rest for 10-15 minutes. Then add cabbage, carrots, and spring onions and mix well. Frying process When the pan is hot, pour the batter onto the stove and sprinkle the vegetables over it. Use medium-low heat. Sprinkle with tonkatsu sauce, then roll up the pizza dough and arrange on a plate. Finish by making toppings to decorate the plate by frying smoked chicken hotdogs, chicken and pork bologna, and Super Chef ham strips. Top with the pizza we made and top with Tonkatsu sauce, mayonnaise, pickled ginger, dried fish, and seaweed powder.
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Pizza
food Food type Main Ingredients Take time Serve Western food Rice and flour Flour and bread 30 minutes 3 places ingredient 1 sheet of aro brand pizza dough (seafood pizza ingredients) 40 grams of Aro brand pasta sauce (pizza, seafood ingredients) 10 grams red bell pepper (pizza seafood ingredient) 10 grams green bell pepper (pizza seafood ingredient) 15 grams of Savepak brand crab sticks (pizza seafood ingredients) 4 pieces of white shrimp, Aro brand (Seafood pizza ingredient) 30 grams of grated pizza cheese topping, Aro brand (pizza ingredients, seafood) 20 grams of Savepak brand sweet bakery mayonnaise (pizza, seafood ingredient) 1 sheet of aro pizza dough (Hawaiian pizza ingredients) 40 grams of Aro brand pasta sauce (Hawaiian pizza ingredients) 10 grams red bell pepper (Hawaiian pizza ingredient) 10 grams green bell pepper (Hawaiian pizza ingredient) 15 grams of aro brand pork and chicken ham (Hawaiian pizza ingredients) 4 small pieces Pineapple in Syrup (Canned) (Hawaiian Pizza Ingredient) 30 grams of grated pizza topping cheese, Aro brand (Hawaiian pizza ingredients) 20 grams Savepak brand sweet bakery mayonnaise (Hawaiian pizza ingredient) 1 sheet of aro pizza dough (Supreme Pizza Ingredients) 40 grams of Aro brand pasta sauce (Supreme pizza ingredients) 15 grams of Aro brand crispy chicken frankfurters (Supreme pizza ingredients) 20 grams of aro brand pork and chicken ham (Supreme pizza ingredients) 10 grams red bell pepper (Supreme Pizza Ingredient) 10 grams green bell pepper (Supreme Pizza Ingredient) 30 grams of grated pizza topping cheese, Aro brand (Supreme pizza ingredients) 20 grams of Savepak Sweet Bakery Mayonnaise (Supreme Pizza Ingredient) Preparation Cut red and green bell peppers into strips and cut pineapple into pieces, about 8 pieces. Cut 1 slice of Aro brand pork and chicken ham into 16 pieces. Cut the Aro crispy chicken frankfurters diagonally and slice the crab sticks into strips. Bring water to a boil and add the shrimp. When cooked, remove and shock in cold water. The process of making Hawaiian pizza starts with spreading pasta sauce on the pizza crust, leaving a border around the dough. Then add the ham, pork, chicken, and pineapple. Top with red and green bell peppers, then top with shredded pizza cheese and sweet bakery mayonnaise. Continue doing this on the seafood page, add white shrimp, and on the supreme page, add crispy chicken frankfurter sausage. Bake in a convection oven at 225 °C for approximately 3 minutes.
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5-colored bua loy
food Food type Main Ingredients Take time Serve Thai Dessert Flour and bread 120 minutes 7 places ingredient 58 grams pandan leaf water (squeeze 1:4) (pandan leaf flour) 55 grams of glutinous rice flour (pandan leaf flour) 5 grams of tapioca flour (pandan leaf flour) 58 grams Butterfly pea water (Butterfly pea flour) 55 grams of glutinous rice flour (butterfly pea flour) 5 grams of tapioca flour (butterfly pea flour) 30 grams of steamed and mashed sweet potatoes (sweet potato flour) 40 grams of glutinous rice flour (sweet potato flour) 5 grams of tapioca flour (sweet potato flour) 45 grams of water (sweet potato starch) 30 grams of mashed steamed pumpkin (pumpkin flour) 25 grams of glutinous rice flour (pumpkin flour) 5 grams of tapioca flour (pumpkin flour) 30 grams of steamed and mashed taro (taro flour) 40 grams of glutinous rice flour (taro flour) 5 grams of tapioca flour (taro flour) 45 grams of water (taro flour) 750 grams of Amphawa coconut milk (coconut milk) 100 grams coconut water (coconut milk) 195 grams of sugar (coconut milk) 50 grams pandan leaves (coconut milk) 200 grams of Amphawa coconut milk (coconut milk for topping) 10 grams of salt (coconut milk for pouring on top) 10 grams of young coconut (topping) 10 grams of diced boiled taro (topping) 15 chicken eggs (sweet eggs) 1 liter water (sweet egg) 300 grams of sugar (sweet eggs) Preparation Making pandan leaf flour Take 100 grams of pandan leaves and blend with 400 grams of water. Once blended, filter with a thin cloth and you will get pandan water. Mix everything together: glutinous rice flour, tapioca flour, then pour pandan water into the flour mixture. Pour slowly and mix little by little. Knead until the dough comes together and can be molded. Making Butterfly Pea Flour Soak the dried butterfly pea in hot water to the color intensity you want. Then mix together glutinous rice flour and tapioca flour. Mix the mashed steamed taro with glutinous rice flour and tapioca flour. If it is too dry, add a little water. Knead until it can be shaped. Making Pumpkin Flour Mix pumpkin with glutinous rice flour and tapioca flour and knead until well blended. Divide the dough into different colors and roll into balls of equal size. Making taro flour Mix the mashed steamed taro with glutinous rice flour and tapioca flour. If it is too dry, add a little water. Knead until it can be shaped. Making Orange Flour Mix the mashed steamed orange oil with glutinous rice flour and tapioca flour. If it is too dry, add a little water. Knead until it can be shaped. Boiling bua loy Bring water to a boil. Add the formed dumplings and boil until they float. Then scoop it up and add the prepared water to cool the dough and set it. Making coconut milk Put Amphawa coconut milk in a brass pan. Season with sugar, coconut water and pandan leaves. Wait for the Amphawa coconut milk to boil, then add the soaked tapioca pearls. Making coconut milk topping Steps for making coconut milk topping: Take Amphawa coconut milk and add salt. Mix well and turn off the heat. Making sweet eggs 1 liter of water per 300 grams of sugar. Bring the water to a boil and slowly pour in the eggs. Boil for about 2 minutes. Serving Scoop the bua loy into a bowl and top with coconut milk, sweet egg, boiled taro, and young coconut.
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Japanese style Fluffy Pancake
food Food type Main Ingredients Take time Serve Selection of equipment and materials Snacks Flour and bread 60 minutes 1 place ingredient 50 grams of ready-made pancake mix, Aro brand (pancake mix ingredients) 2 egg yolks (pancake batter ingredients) 50 grams fresh milk (pancake mix) 1/8 teaspoon salt (pancake batter) 3 egg whites (pancake batter ingredients) 15 grams of fine granulated sugar (pancake mix) 40 grams of honey (pancake topping) 2 teaspoons icing sugar (pancake topping) 1 tablespoon unsalted butter (pancake topping) 5 fresh blueberries (pancake topping) 3 fresh raspberries (pancake topping) 2 fresh strawberries (pancake topping) 1 sprig mint leaves (pancake topping) Preparation Beat egg yolks with milk until combined, then add in pancake mix and salt. Mix until combined. Set aside. Beat egg whites with a mixer until fluffy. Gradually add sugar and beat until stiff peaks form. Mix the egg whites with the flour mixture in step 1. Mix gently. Once mixed, fry immediately. Heat a pan until warm. Place the mold on the pan and scoop the pancake batter into the mold. Cover and leave for 5 minutes until the batter is set and then flip it over. Fry for 5 minutes. Top with honey, icing sugar, unsalted butter, fresh blueberries, raspberries, strawberries and mint leaves.
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3 types of croissants
food Food type Main Ingredients Take time Serve Western food Rice and flour Flour and bread 90 minutes 9 places ingredient 60 grams butter (almond croissant ingredient) 60 grams icing sugar (almond croissant ingredients) 1 egg, size 3 (almond croissant ingredients) 50 grams almond powder (almond croissant ingredients) 20 grams fresh milk (almond croissant ingredient) 10 grams all-purpose flour (almond croissant ingredient) 3 pieces of Aero brand fresh butter croissants (almond croissant ingredients) 60 grams sliced almonds (almond croissant ingredients) 15 grams icing sugar (for sprinkling on top) (Almond Croissant Ingredients) 75 g frozen spinach (spinach and cheese croissant mix) 45 g diced bacon (spinach and cheese croissant mix) 80 g shredded mozzarella cheese (spinach and cheese croissant mix) 50 g shredded cheddar cheese (spinach and cheese croissant mix) A pinch of salt (spinach and cheese croissant mix) A little pepper (spinach and cheese croissant mix) 3 pieces of Aero brand butter croissants (spinach and cheese croissants) 1 egg (spinach and cheese croissant mix) 300 grams of pink chocolate (strawberry croissant ingredients) 250 grams frozen strawberries (strawberry croissant ingredients) 50 grams of sugar (strawberry croissant ingredients) 2 tablespoons of flour for filling (Strawberry Croissant Ingredients) 45 grams sugar (strawberry croissant ingredients) 1 tbsp lemon juice (strawberry croissant mix) 3 pieces of fresh butter croissants, Aero brand (strawberry croissant ingredients) 5 grams dried strawberries (strawberry croissant ingredients) 10 grams pistachios (strawberry croissant ingredients) Preparation Almond Croissant Mix butter, icing sugar, and eggs. Mix all ingredients together. Add almond powder and mix well. Divide 50 grams for the topping by mixing with fresh milk and all-purpose flour. Mix well. Put the rest in a piping bag, cut open the croissant, squeeze the filling inside the croissant, spread the prepared mixture on top, sprinkle with sliced almonds, bake at 170 degrees Celsius for 12 minutes. Remove and sprinkle with sugar and cheese. Spinach and Cheese Croissants Roughly chopped spinach mixed with bacon, mozzarella, cheddar cheese, season with salt, pepper, and eggs. Mix well. Cut the croissants in half, place 50 grams of filling in each croissant, and bake at 170 degrees Celsius for 12 minutes. Strawberry Croissant Make the strawberry jam filling by simmering the strawberries with sugar over medium heat. Press the strawberries until they are mushy. Mix in the filling flour and simmer until the flour is cooked. Add lemon juice and mix well. Turn off the heat and let it cool. Cut the croissant open and squeeze the strawberry filling into the bottom. Top the croissant with melted pink chocolate and sprinkle with dried strawberries and toasted pistachios.
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Cheese Tteokbokki
food Food type Main Ingredients Take time Serve Korea Rice and flour Flour and bread 20 minutes 2 places ingredient 3 cups water 4 sheets of kombu seaweed 360 grams of tteokbokki 120 grams of gochujang sauce, Chongjongwon brand 2 tablespoons sugar 1 teaspoon anchovy seasoning powder 200 grams of Aero brand fish tofu 30 grams of mozzarella mixed with cheddar cheese, Aero brand 1 tablespoon Korean chili powder Preparation Boil water, add kombu seaweed, mix in Korean chili powder, white sugar, anchovy seasoning powder. Add tteokbokki and boil for 10 minutes. Add fish tofu and boil for another 5 minutes. Scoop into a plate, sprinkle with mozzarella cheese mixed with cheddar cheese, microwave for 30 seconds, serve.
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Japanese pizza
food Food type Main Ingredients Take time Serve Japan Rice and flour Flour and bread 30 minutes 1 place ingredient 50 grams Japanese pizza flour (Japanese pizza ingredients) 50 cc cold water (Japanese pizza ingredients) 1 teaspoon smoked dried fish powder (Japanese pizza ingredient) 50 grams shredded cabbage (Japanese pizza ingredient) 5 grams chopped green onion (Japanese pizza ingredient) 10 grams of tempura batter scraps (Japanese pizza ingredients) 40 grams of Aero brand bacon (Japanese pizza ingredient) 1 egg (Japanese pizza ingredient) 1 block frozen ramen noodles, Aero brand (Japanese pizza ingredients) 20 cc. Okonomiyaki Sauce, Aero Brand (Japanese Pizza Ingredients) Vegetable oil 30 grams of Aero brand Okonomiyaki sauce (topping ingredient) 10 grams of Aero brand mayonnaise (topping ingredient) 5 grams smoked dried fish (decorating ingredient) 5 grams of Anori seaweed for sprinkling (decorating ingredients) Preparation Vegetable preparation steps Chop the cabbage and chop the spring onions. Pizza dough making steps Pour the Aero Japanese pizza dough into a mixing bowl, add cold water, and mix the dough with water until well blended. Ramen making steps Boil frozen ramen noodles in boiling water for 30 seconds. Steps for making fried tempura flakes Mix tempura flour with water and heat it over a stove. Add oil until hot. Drop the batter into the pan and when it is cooked, scoop it out and set aside. Steps for making Japanese pizza Heat a pan, pour the batter in and make it into a round shape. Sprinkle dried fish powder over the flour. Place shredded cabbage over the flour. Sprinkle with chopped green onions and tempura flour scraps. Drizzle a little of the batter over the cabbage and place the bacon on top of the cabbage. Turn the bacon side down and leave it on the pan until cooked through. Put the boiled ramen noodles in a pan and add a little oil. Stir-fry the noodles. Pour the okonomiyaki sauce over the noodles and stir-fry until well combined. Place the flour mixture, cabbage and bacon in the first pan on top of the ramen noodles. Heat a pan with a little oil, crack an egg into the pan, beat the yolk, and fry until cooked. Place the flour mixture, cabbage, bacon and ramen noodles on top of the eggs. Scoop onto a plate. Pour okonomiyaki sauce over the top and then mayonnaise. Garnish with smoked bonito flakes and aonori seaweed.
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Indian style roti dough "Naan"
food Food type Main Ingredients Take time Serve India Rice and flour Flour and bread 30 minutes 4 places Flour and bread 4 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons sugar 2 tablespoons plain yogurt 1 egg 1 cup fresh milk 2 tablespoons unsalted butter Minced garlic (as desired) Chopped coriander (a little) Plain water (a little) Preparation Sift all-purpose flour, add sugar and plain yogurt, eggs, baking soda, and fresh milk. Mix the ingredients together and knead the dough into a ball. Knead until soft. Cover with a wet cloth. Divide the dough into small pieces and roll them into oval shapes. Take the dough that has been kneaded into shape and divide it into 1 piece of dough, spread melted butter, minced garlic and chopped coriander and 1 piece of plain original flavor dough. Preheat the oven to 180 °C, then bake the dough until done, then remove from the oven. Ready to serve
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Fresh Cream Fruit Waffles
food Food type Main Ingredients Take time Serve Western food Dessert Flour and bread 40 minutes 5 places ingredient 1 pack of aro brand waffles 90 grams fresh cream 20 grams of sugar 7 slices of bacon 25 grams chocolate 30 grams strawberries 20 grams blueberries 20 grams kiwi Preparation Make crispy bacon Bake the bacon at 180 degrees Celsius for 2-3 minutes until it turns dark and crispy. Set aside to cool. Bring a pot of water to a boil. Place a container over the pot of boiling water. Add the chocolate and stir gently until the chocolate melts. Make fresh cream Place a mixing bowl with ice and place another mixing bowl on top of the ice. Pour in the cream. Add the sugar and beat until fluffy. Scoop the cream into a piping bag. Decorate the fruit waffles Squeeze the cream onto the waffle, place the fruits as you like and place the strawberries on top. Dip the bacon in the prepared chocolate and let it cool. Stick the bacon in it and sprinkle with icing sugar.
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Indian rice crackers
food Food type Main Ingredients Take time Serve India Rice and flour Flour and bread 10 minutes 2 places ingredient 5-7 sheets of Pappadum, Mother's recipe brand 1 tbsp sweet mango chutney 1 cup coriander leaves (Mint Chutney Ingredients) 1 cup mint leaves (Mint Chutney Ingredients) 4-5 pieces peeled and sliced ginger (Ingredients for Mint Chutney) 3-4 green chillies (Mint Chutney Ingredients) 2 teaspoons aro lime juice (Mint Chutney ingredient) 1 teaspoon cumin seeds (Mint Chutney ingredient) A pinch of salt (Mint Chutney ingredient) 3 tablespoons aro plain yogurt (Mint Chutney ingredient) 30 ml. Water (Mint Chutney Ingredients) Preparation Mint Chutney Prepare ginger by peeling and cutting into slices. Chop coriander leaves, mint leaves, green chili, aro brand lime juice, cumin seeds, a little salt, then add water and aro brand plain yogurt. Blend all ingredients until smooth. Grilling Papadum 1. Grill the Pappadum sheets on both sides on a pan. 2. Ready to serve with Mint Chutney and Sweet Mango Chutney.
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Mini tart with 3 sides
food Food type Main Ingredients Take time Serve Japan Dessert Flour and bread 30 minutes 2 places ingredient Mini Fruit Egg Tarts with Fresh Cream (Serves 48) 48 cups aro frozen ready-made egg tart dough 850g aro frozen liquid egg tart 200 grams aro whipping cream 200 grams imported strawberries Mini Macadamia Caramel Tarts (Serves 32) 32 cups aro frozen ready-made egg tart dough 280 grams aro macadamia 2 aro eggs, size 2 50 grams aro brown sugar 120 grams aro brown sugar 40 grams aro whipping cream 60 grams of salted butter 4 grams vanilla flavor Mini Isan Sausage Pizza Tarts (24 servings) 24 cups aro frozen ready-made egg tart dough 80 grams aro ready-made pasta sauce 240 grams aro Isan sausage 100 grams of aro frozen mixed vegetables 240 g Horeca shredded mozzarella cheese Preparation How to make Mini Fruit Egg Tarts with Fresh Cream (Serves 48) Let the frozen egg tart shells rest in Chill for 1 night before using. Let the mini egg tart shells rest at room temperature for about 30 minutes. Pour the reserved tart liquid into the prepared tart shells, filling the cups to the brim. Preheat the oven to 180-200 degrees. When the oven temperature is reached, Place the egg tart in the oven and bake for about 20-25 minutes, depending on the heat of each oven. When done, remove from the oven and let it cool. Top the tart with whipped cream and garnish with your favorite fresh fruits. Serve at room temperature immediately. How to make Mini Macadamia Caramel Tarts (Serves 32) Take the pre-frozen mini egg tart shells and leave them at room temperature for 30 minutes. Take out the macadamia nuts that have been roasted to remove moisture. Pour into prepared tart cups. Then mix in the caramel by mixing all the ingredients together until well blended. Pour into cups. Fill the tart with macadamia nuts until the cups are full or submerged. Preheat the oven to 180-200 degrees Celsius. When the oven temperature is set to 180-200 degrees Celsius, Place the tart in the oven and bake for about 20-25 minutes, depending on the heat of each oven. When done, remove and set aside. Until the heat dissipates, it can be served immediately. Mini Isan Sausage Pizza Tarts (24 servings) Freeze the mini tarts at room temperature for about 20 minutes, then poke holes all over the tart shells. Preheat the oven to 180 degrees. When the temperature is right, bake the tart shell for about 10-15 minutes or until golden brown. Then let it cool and use it as a pizza topping. Top with pasta sauce, mozzarella cheese, mixed vegetables and Isaan sausage. Cover the tart with another layer of mozzarella cheese. Bake at room temperature. 180 degrees for 5-8 minutes or until cheese melts. Serve while pizza is still warm. Can be served with side dishes such as chili peppers. Garden, pickled ginger, pickled garlic, fresh vegetables, your favorite
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Pani Puri
food Food type Main Ingredients Take time Serve India Snacks Flour and bread 45 Min 5 places ingredient 200g Pani Puri Magic Treat 200 grams sweet potato 200 grams of chickpeas 3 grams Chaat Masala 2 grams of salt 10 grams of coriander 10 grams of shallots Preparation Boil sweet potatoes until cooked, peel, dice and set aside. Boil sweet corn kernels until cooked. Set aside. Boil chickpeas until cooked. Remove and drain. Season with salt, chak masala, chopped coriander and chopped shallots.
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Garlic Butter Croissants with Cheese
food Food type Main Ingredients Take time Serve Western food Dessert Flour and bread 30 Min 1 place ingredient Egg Wash (makes 22 pieces, 45 grams) 1 ARO chicken egg, size 2, with lid, 30 eggs 30 ml Magnolia pasteurized fresh milk 2 liters 1 serving 50 g Embak House Butter Croissant (1 piece) 12 grams of garlic butter, 500 grams, Aero brand 30 grams of Deli Fresh shredded mozzarella 2 grams Egg Wash 1 box Aero Bakery Box Model PR-103 x 100 boxes Preparation Mix egg yolks and milk together. Place the deflated frozen croissants in a room temperature not exceeding 25-26 degrees Celsius. When the croissants have doubled in size, brush them with the egg yolk and milk mixture. Then put in the oven at 170 degrees for 15-20 minutes. Before serving, cut the croissants in half to spread butter and sprinkle cheese on top. Bake in the oven for 10 minutes at 170 degrees.
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Old Fashioned Sandwich
food Food type Main Ingredients Take time Serve Fusion food Rice and flour Vegetable 45 Min 1 place ingredient 500 grams Aero sweetened condensed creamer 2 kg x 1 bag (mayonnaise spread, mixed weight 1,045 grams) 3 Aero eggs, size 2 x 15 eggs, only egg yolks (mayonnaise spread mixed, weight 1,045 grams) 500 grams of Aero Mayonnaise (Mayonnaise Spread, mixed to weigh 1,045 grams) 4 sheets of Aero sandwich bread, 25g per sheet = 1 pack contains 600g 60 grams Aero Chicken Bologna 1 piece 15 grams use 4 pieces 15 grams Aero shredded pork and chicken 40 grams of mayonnaise spread Preparation Place a mixing bowl over a pot of simmering water and stir continuously until the eggs start to change color. Then mix mayonnaise and condensed milk together in a 1:1 ratio. Spread the mixed mayonnaise on 4 slices of bread, spreading it on one side only. Combine the bread with the ham and shredded pork and sandwich the three slices of bread together. Take the bread and cut it into triangles. When cut, it can be divided into 2 servings. 6. Put them in boxes for distribution.
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Paneer Tikka Masala with Naan
food Food type Main Ingredients Take time Serve India Dishes Flour and Bread 25 Min 1 place ingredient 300 grams Tikka Masala Curry 2 slices Tandoori Naan, Indian bread 200 gm Fresh Paneer Haldiram Cheese 15 grams of ghee 20 grams of curry leaves (young curry leaves) 50 grams Millac Gold Cream Preparation How to make naan bread Heat the naan dough on a pan over low heat until the dough is hot and the desired color is achieved. How to make Tikka curry Heat a pan, add ghee, when hot add paneer cut into bite-sized pieces and fry until slightly browned, set aside. Pour the tikka masala into a pot and bring to a boil. Then add the fried cheese and mix well. Scoop into a serving bowl, sprinkle with cream and garnish with fried curry leaves.
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Spam English Muffins
food Food type Main Ingredients Take time Serve Fusion food Rice and flour Flour and Bread 15 Min 1 place ingredient 60 grams Canned Ham 1 piece English muffin 12 g. White Burger Sliced Processed Cheese 1 egg 50 grams Aero frozen French fries, size 10 mm 10 grams of kimchi, Jongka brand 10 grams of Kewpie Mayonnaise, sugar-free formula 20 grams of tomato sauce 10 grams of oil 5 grams of edible leaves Preparation Heat a pan with oil, fry the eggs to your preferred doneness. Then cut the ham into 0.5 cm thick pieces and fry until golden brown. Cut English muffins into two halves and toast the insides in a pan until browned. Make kimchi mayo by chopping kimchi, mixing with mayonnaise and tossing to combine. Then place a muffin on top, top with ham, kimchi mayo, fried egg and cheese, then top with another muffin. Fry the French fries until they are nicely colored. Place them on a plate as a side dish. Decorate with edible leaves. Serve with ketchup.
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Spicy Chorizo Sourdough Pizza with Peach and Ricotta Cheese - by Chef Tak
ingredient Spicy Chorizo, Peach and Ricotta Cheese Sourdough Pizza Spicy Chorizo, Peach and Ricotta Cheese Sourdough Pizza Spicy Chorizo, Peach and Ricotta Cheese Sourdough Pizza
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Sourdough Pizza with Burrata Cheese, Parma Ham and Rocket - by Chef Tak
food Food type Main Ingredients Take time Serve Western food Rice and flour Flour and Bread 45 Min 1 place ingredient Burrata Parma Ham & Arugula Sourdough Pizza Burrata Parma Ham & Arugula Sourdough Pizza Burrata Parma Ham & Arugula Sourdough Pizza
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Timber Ring Smoked Salmon - by Chef Jaruk
food Food type Main Ingredients Take time Serve Fusion food Snacks Flour & Bread 30 Min 1 place ingredient Timber Ring Smoke Salmon Timber Ring Smoke Salmon Timber Ring Smoke Salmon
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Young Coconut Pandan Custard - by Chef Kao
food Food type Main Ingredients Take time Serve Fusion food Sweets Flour & Bread 30 Min 1 place ingredient Young Coconut Pandan Custard - by Chef Kao Young Coconut Pandan Custard - by Chef Kao Young Coconut Pandan Custard - by Chef Kao
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Easy's More Sourdough Pizza - by Chef Tak
food Food type Main Ingredients Take time Serve Fusion food Fusion food Flour & Bread 45 Min 1 place ingredient Easy's More Sourdough Pizza Easy's More Sourdough Pizza Easy's More Sourdough Pizza
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Very Berry Desert Sourdough Pizza - by Chef Tak
food Food type Main Ingredients Take time Serve Fusion food Rice and flour Flour & Bread 45 Min 1 place ingredient very berries dessert sourdough pizza very berries dessert sourdough pizza very berries dessert sourdough pizza
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Banana Chocolate Pancakes and Vanilla Ice Cream - by Chef Benz
food Food type Main Ingredients Take time Serve Fusion food Sweets Flour & Bread 30 Min 1 place ingredient Chocolate Pancakes Banana Chocolate Pancakes Banana Chocolate Pancakes Banana
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Pulled Pork Croissant Sandwich
food Food type Main Ingredients Take time Serve Western food Snacks Flour & Bread 25 Min 3 places ingredient Pulled Pork Croissant Sandwich Ingredients 3 pieces Aero Gold fresh butter croissants 300 grams BMP smoked shredded pork 40 g Aero BBQ Sauce 3 pieces Aero Cheddar Cheese Slices 60 grams of onion, sliced 30 grams of cos salad Coleslaw Ingredients 300 grams of diced cabbage 60 grams of diced carrots 5 grams lemon juice 210 grams mayonnaise 60 grams sour cream Preparation Mix together BMP, smoked pulled pork and BBQ sauce. Heat over medium heat and stir-fry until fragrant. Set aside. Cut the croissants in half horizontally and place the lettuce leaves, tomatoes, cheddar cheese and reserved pulled pork on top. Top with another sliced croissant. Served with coleslaw
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Pulled Pork Pizza with Sourdough Dough
food Food type Main Ingredients Take time Serve Western food Rice and flour Flour & Bread 20 Min 1 place ingredient 90 grams Pulled Pork 70 grams of grated mozzarella cheese 70 grams of tomato pulp 8 grams rocket salad leaves 1 piece Aero Gold Sourdough Pizza Dough 50 grams Aero BBQ Sauce Preparation Spread the Sour Dough with BBQ Sauce, then sprinkle the Pulled Pork all over. Arrange the sliced tomatoes, then the mozzarella cheese. Bake in a preheated oven at 200 °C until the cheese melts. Remove from oven, cut into pieces and sprinkle with rocket leaves.
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Crab stick croquettes served with vegetable salad, orange mustard dressing and scallion mayonnaise
food Food type Main Ingredients Take time Serve Fusion food Snacks Flour & Bread 45 Min 1 place ingredient Ingredients for Crab Croquettes 2 pieces of Aero Croquette with Crab Stick Filling 400 ml palm oil Ingredients for Orange Salad Dressing 40 Sunquick orange juice or concentrated orange juice (grams) 15 Whole Grain Dijon Mustard (g) 35 olive oil (g) 0.4 Salt (g) 0.3 Ground pepper (grams) 2 lime juice (g) 30 Aero Mayonnaise (grams) 110 mixed salad leaves (grams) Ingredients for Scallion Mayonnaise 60 Aero Mayonnaise (grams) 60 chopped green onions (grams) 4 lime juice (g) 0.5 tsp salt (g) Preparation How to make crab stick croquettes Heat oil over medium heat. Add crab stick croquettes and fry until golden brown. How to make orange salad dressing In a mixing bowl, combine the orange juice concentrate, Dijon mustard, salt, pepper, and lemon juice. Whisk to combine. Slowly add olive oil, whisking while adding the mixture. Add mayonnaise and mix well. How to make scallion mayonnaise Combine all the ingredients for the scallion mayonnaise in a mixing bowl and whisk until combined. Explore more topics
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Chicken and Jalapeno Cheese Nachos
food Food type Main Ingredients Take time Serve Fusion food Snacks Flour & Bread 35 Min 1 place ingredient Ingredients Jalapeno Cheese Sauce (Serves 3) 30 grams unsalted butter 30 grams all-purpose flour 350 ml. fresh milk 120 grams cheddar cheese 3 grams of salt 5 grams of sugar 1 gram white pepper 30g Aero Frozen Jalapeno Peppers Ingredients for Nachos with Chicken Larb and Cheese Sauce 15 ml oil 200 grams minced chicken thigh meat 30 ml. plain water 5 grams of chicken seasoning powder 5 grams lemon powder 2 grams of chili powder 10 grams of sugar 10 ml fish sauce 5 grams of parsley 3 grams of spring onion 3 grams coriander 20 grams of shallots 170 grams cheese sauce 100g Mission Tortilla Chips, Original Flavor, Crispy Corn Chips 50 grams diced tomatoes 2 grams coriander Preparation Put butter in a pot and melt it. Then add flour. Use low heat and stir until the flour is cooked. Gradually add milk and mix well. Add cheese, salt, and pepper. Let the cheese melt into the sauce, add the jalapeno pepper (remove the seeds). Add minced chicken and stir-fry in a pan with chicken seasoning powder. Add a little water while stir-frying to prevent the chicken from being too dry. Season the chicken with chili powder, fish sauce, lime juice and sugar. Chop the vegetables and add them to the larb. Mix them together. Peel the tomatoes, remove the seeds and cut into small cubes. Arrange the corn chips in a bowl, top with the chicken salad, make 2 layers. Top with 6 tablespoons of cheese sauce and garnish with diced tomatoes and chopped coriander.
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Hummus Dip
food Food type Main Ingredients Take time Serve Middle Snacks Flour & Bread 10 Min 1 place ingredient 300 g Alsada Hummus Dip 400 g. 50 grams Ondoliva extra virgin olive oil 1 gram ground paprika, ground chili 100 grams pita bread 70 grams yellow bell pepper 70 grams red bell pepper 80 grams Japanese cucumber 50 grams of cherry tomatoes 30 grams yellow tomatoes Preparation Pour the raw hummus into serving bowls, then sprinkle with olive oil and paprika. Toast the pita bread in a pan until hot, cut into pieces and arrange on a serving plate. Wash the vegetables thoroughly, cut into pieces for picking and dipping, arrange them nicely on a plate and serve.
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