Recipe
Crispy Spinach with Coconut Milk Dressing
food Food type Main Ingredients Take time Serve Fusion food Salads and salads vegetable 20 minutes 3 places ingredient 50 grams of frozen spinach leaves, Aro brand ((fried spinach)) 100 grams of Savepak brand crispy flour ((fried spinach)) 100 grams of Savepak brand crispy flour (for drying) ((fried spinach)) ¼ teaspoon salt ((fried spinach)) ½ teaspoon ground pepper ((fried spinach)) Plain water ((fried spinach)) 50 grams minced pork ((coconut milk dressing)) 3 pieces of shrimp, split back ((coconut milk dressing)) 15 grams of water ((coconut milk dressing)) 30 grams of medium spicy chili paste ((coconut milk dressing)) 20 grams of palm sugar ((coconut milk dressing)) 15 grams fish sauce ((coconut milk dressing)) 20 grams of lime juice ((coconut milk dressing)) 30 grams coconut milk ((coconut milk dressing)) 20 grams of sliced shallots ((coconut milk dressing)) 3 grams chopped green onions ((coconut milk dressing)) 5 small pieces of sliced chili peppers ((coconut milk dressing)) 10 grams of celery leaves ((coconut milk dressing)) Coriander leaves ((coconut milk dressing)) Edible flowers ((for decoration)) Preparation Mix the crispy flour with water until well blended, adding a little salt and ground pepper. Squeeze frozen spinach leaves to remove water. Mix with dry flour, followed by a thick layer of flour water. Deep-fry in oil until golden brown. Drain and set aside. Stir-fry minced pork until cooked. Add split-back shrimp. When the meat is cooked, remove and set aside. How to make the dressing: Put water on the stove, add medium spicy chili paste, palm sugar, mix until the ingredients dissolve, then add fish sauce, lime juice, coconut milk, then turn off the heat, mix again. Ready to serve with sliced shallots, sliced spring onions, sliced chili, celery leaves, coriander leaves and garnish with edible flowers.
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Pig Pig Party
food Food type Main Ingredients Take time Serve Fusion food Mala Hot Pot and Shabu Pork BBQ pig 20 minutes 3 places ingredient 50 grams of frozen soft pork 50 grams of frozen white sesame soft pork 50 grams of soft pork with black pepper, frozen 50 grams of soft pork marinated in Mala chili, frozen 15 grams oyster sauce ((stir-fry sauce)) 20 grams of seasoning sauce ((sauce for stir-frying)) 30 grams of sugar ((sauce for stir-frying)) 3 grams salt ((sauce for stir-frying)) 15 grams vinegar ((stir-fry sauce)) 50 grams of minced fermented bean curd ((sauce for stir-frying)) 100 grams Sriracha Chili Sauce ((Stir-fry sauce)) 100 grams of tomato sauce ((stir-fry sauce)) 30 grams of water ((sauce for stir-frying)) 15 grams minced garlic ((hot pan)) 30 grams vegetable oil ((hot pan)) 120 grams grated mozzarella cheese ((hot pan)) Vegetables as desired ((hot pan)) Preparation Mix all the sauce ingredients together. Heat a pan with vegetable oil and stir-fry minced garlic, then add pork and the prepared sauce. Mix and stir-fry until cooked. Add vegetables as desired. Add shredded mozzarella cheese and serve with aro dipping sauce.
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Shabu skewers
food Food type Main Ingredients Take time Serve Fusion food Mala Hot Pot and Shabu Pork BBQ chicken 50 minutes 5 places ingredient 40 grams of CP ready-to-cook soft chicken breast 1/2 tube CP egg tofu 2 pieces of sliced ham and bacon 1 piece smoked chicken hotdog 3 pieces smoked chicken cocktail sausage 3 pieces of bologna 3 pieces of chili bologna 40 grams of frozen seasoned young pork 40 grams of frozen sesame oil seasoned tender pork 40 grams of frozen black pepper seasoned young pork 3 pieces of fish tofu 3 meatballs 2 pieces of pork sausage 2 pieces of crab sticks 1 piece fresh shrimp 3 pieces frozen squid 40 grams broccoli 40 grams broccoli 40 grams baby corn 40 grams carrots 30 grams Chinese cabbage 30 grams morning glory 10 grams of golden needle mushrooms 2 pieces of pork ham wrapped in golden needle mushrooms 30 grams of enoki mushrooms 30 grams of glass noodles 30 grams of noodles 30 grams of glass noodles 50 grams of concentrated dried fish soup, Aero brand (black soup ingredients) 10 grams of dried shiitake mushrooms (dark soup ingredient) 2 liters of water (dark soup ingredients) 20 grams of granulated sugar (dark soup ingredient) 50 grams of onion (dark soup ingredient) 20 grams ginger (dark soup ingredient) 10 grams of spring onion (dark soup ingredient) 40 grams mirin (dark soup ingredient) 3 liters of water (clear soup ingredients) 20 grams of salt (clear soup ingredient) 500 grams of chicken frame (clear soup ingredients) 20 grams of granulated sugar (clear soup ingredient) 20 grams of chicken seasoning powder (clear soup ingredient) 25 grams of light soy sauce (clear soup ingredient) 40 grams of Chinese garlic (clear soup ingredient) 100 grams of onion (clear soup ingredient) 10 grams ground pepper (clear soup ingredient) 20 grams of shiitake mushrooms (clear soup ingredient) 70 grams of tomato sauce (sukiyaki dipping sauce ingredient) 270 grams of chili sauce (sukiyaki dipping sauce ingredient) 60 grams of fermented bean curd (sukiyaki sauce ingredient) 30 grams oyster sauce (sukiyaki dipping sauce ingredient) 25 grams of light soy sauce (sukiyaki dipping sauce ingredient) 40 grams of sugar (sukiyaki dipping sauce ingredient) 10 grams sesame oil (sukiyaki dipping sauce ingredient) 150 grams of water (sukiyaki sauce ingredients) 20 grams of Chinese garlic (sukiyaki dipping sauce ingredient) 20 grams coriander root (sukiyaki sauce ingredient) 20 grams of roasted white sesame seeds (sukiyaki dipping sauce ingredient) 5 grams of salt (sukiyaki dipping sauce ingredient) 20 grams of chopped red chili peppers (sukiyaki dipping sauce ingredient) As desired, lime juice (sukiyaki dipping sauce ingredient) 100 grams of shoyu or soy sauce (Ponzu dipping sauce ingredient) 30 grams of rice vinegar (Ponzu dipping sauce ingredient) 10 grams mirin (ponzu dipping sauce ingredient) 10 grams of sugar (Ponzu dipping sauce ingredient) 40 grams lemon juice (Ponzu dipping sauce ingredient) 50 grams of black soup stock (ingredients for ponzu dipping sauce) Preparation Black Soup To make the black soup, bring water to a boil, then add dried shiitake mushrooms, onions, spring onions, ginger, rock sugar, concentrated dried fish stock, and mirin. Boil until the vegetables are cooked. Clear soup Make a clear soup by washing the chicken carcass and removing the fat. Drain the water and then add it to the boiling water. Add the onion, Chinese garlic, and mushrooms. Turn on the heat and do not stir. Wait until it boils and then reduce the heat. Season with rock sugar, salt, chicken seasoning powder, white soy sauce, and ground pepper. Suki dipping sauce Blend coriander root, garlic, chili, oyster sauce, light soy sauce, sugar, water, salt, tomato sauce and chili, fermented bean curd, sesame oil. Blend everything together. Bring to a boil, turn off the heat and add sesame seeds. Ponzu dipping sauce Mix all ingredients together and stir until sugar dissolves. How to cook Shabu skewers Skewer the CP ready-to-cook chicken breast and other ingredients. Boil the skewered ingredients in various soup bases and eat with your favorite dipping sauce.
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Spaghetti with seafood curry paste
food Food type Main Ingredients Take time Serve Fusion food Noodles and pasta chicken 20 minutes 1 place ingredient 50 grams of black squid ink spaghetti, Molisana brand 1 tablespoon Ondoliva brand pomade olive oil 500 ml plain water 1 teaspoon salt 1 tablespoon Ondoliva brand pomade olive oil 3 shrimps 4 pieces of cuttlefish, sliced 1 New Zealand mussel 2 tablespoons Ondoliva brand pomade olive oil 20 grams red curry paste 85 grams coconut milk 60 grams of broth 1 1/2 teaspoons sugar 1 teaspoon seasoning powder 1 kaffir lime leaf 5 grams of red chili peppers 10 grams basil leaves Preparation Bring water to a boil, add salt, add Molisana brand black squid ink spaghetti, boil for 8 minutes. Scoop out and place in a sieve. Drain. Add Ondoliva brand pomas olive oil to prevent the noodles from sticking together. Heat a pan with Ondoliva brand Pomace olive oil. Fry the shrimp and squid. Set aside. Heat a pan with Ondoliva brand olive oil. Add curry paste and stir-fry until cooked. Add coconut milk and stir-fry until well combined. Add soup, sugar, seasoning powder, torn kaffir lime leaves, and chili. Add prepared New Zealand mussels, shrimps, and squid. Mix well. Add basil leaves. Served with black squid ink spaghetti.
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5 flavors of ice cream
food Food type Main Ingredients Take time Serve Fusion food Dessert other 30 minutes 7 places ingredient Strawberries (200g per cup = 6 cups) 1 kg. aro frozen strawberries 150 ml. plain water 150 g sugar 2. Salt Honey Avocado (200 grams per cup = 11 cups) 1 kg. aro frozen avocado 300 g. plain water 200 g sugar 300 g. honey 4. Salt 500 ml. skim milk Passion fruit (200 grams per cup = 7 cups) 1,000 ml. aro frozen seedless passion fruit juice 200 ml. plain water 200 g sugar 4. Salt Blueberries (200g per cup = 6 cups) 1 kg. aro frozen blueberries 500 ml. plain water 250 g sugar 2. Salt Mulberries (200g per cup = 6 cups) 1 kg. aro frozen mulberry 700 ml. plain water 200 g sugar 2. Salt Preparation How to make all the fruits Boil sugar, salt and water until dissolved and boil slightly, then turn off. Blend the thawed fruit pulp until smooth and strain through a sieve (passion fruit does not need to be strained). Place the syrup pot over a water bath and reduce the heat. Stir continuously until the syrup reaches room temperature. Pour syrup into fruit juice and mix well. Refrigerate for at least 15 minutes before placing in ice cream maker. It should take about 60 minutes or more. How to make avocado Boil honey, sugar, water and salt until dissolved and boil slightly, then turn off the heat. Blend the melted avocado pulp with low-fat milk. Place the syrup pot over a water bath and reduce the heat. Stir continuously until the syrup reaches room temperature. Pour the syrup into the blended avocado and mix well. Strain through a sieve to make a smooth texture. Refrigerate for at least 15 minutes before adding to the ice cream maker. Put into an ice cream maker and eat for at least 60 minutes.
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Salmon Lemon Risotto
food Food type Main Ingredients Take time Serve Fusion food Meat dishes Salmon 45 Min 1 at ingredient Ingredients for fish marinade 1000 ml plain water 100 grams of Prungthip iodized table salt 50 grams of fine white sugar 5 grams coriander 1 lemon zest 150 grams of fresh salmon, cut into pieces, with skin, Marine Pro brand (ingredients for making fish steaks) Fish marinade 25 ml olive oil 10 grams garlic 3 grams fresh thyme leaves 0.5 grams of salt 0.5 g ground pepper 25 grams unsalted butter 150 grams Lemon Risotto 2 grams chopped parsley 3 ml Giuliano Tartufi White Truffle Olive Oil 0.25 yellow lemons (1/4 lemon) Ingredients for Lemon Risotto 170 grams chicken stock 10 ml olive oil 5 grams chopped onion 5 grams chopped shallots 2 grams minced garlic 15 grams Parmesan cheese 30 ml white wine 70 grams of Viander Arborio rice 10 grams unsalted butter 5 grams of salt 3 grams ground black pepper 5 grams of chopped pickled lemon zest 5 grams parsley 30 ml Millac Gold Cream 1 liter Preparation How to make fish steak (1 serving, takes 45 minutes) ) Take the salmon that has been marinated for 45 minutes and pat dry. Heat a skillet over medium heat. Add olive oil. Place fish backside down. Season with salt and pepper. Grill fish for 3-5 minutes per side. Turn and season with salt and pepper again. Add garlic, thyme, butter, and ladle the oil over the fish until cooked. Serve. Place the Lemon Risotto on a plate. Place the fish on the Risotto. Serve with the lemon. Sprinkle a little chopped parsley on the Risotto. How to make Lemon Risotto (1 serving, 40 minutes) Wash the rice in clean water 2-3 times and set aside. Place a pan over low heat, add olive oil, then add onion, chopped shallots and chopped garlic. Stir-fry until the onion is translucent (do not brown). Add rice and stir-fry until well combined. Add white wine. When the wine starts to dry, add soup stock, one ladle at a time. Continue to stir-fry until dry, then add soup stock until the rice is cooked. Then add butter, parmesan cheese, cream, salt, pepper, mix well, do not let the butter break. Add pickled lemon zest and it's done. How to make fish marinade (1 serving) Mix water, salt and sugar together until dissolved. Pat the fish dry and add to the marinade, then garnish with coriander and lime zest. Soak the fish for 45 minutes. This marinade can be reused up to 2 times.
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Canned fish basil fried rice with scrambled eggs
food Food type Main Ingredients Take time Serve Fusion food Dishes fish 45 Min 1 place ingredient 1 can Aero Mackerel in Tomato Sauce 30 grams Aero stir-fried basil sauce 100 grams of Aero 100% premium jasmine rice 10 grams fresh garlic, peeled, chopped 15 grams of red chili peppers, stems removed, chopped 2 Aero eggs, size 2, with lid 12 grams of basil leaves 120 ml. Aero drinking water, size 6 liters, 1 gallon 20 ml Aero Soybean Oil 10 grams of yellow chili peppers, sliced diagonally 1 gram of sliced red chili peppers 1 set Aero PP folding food box, 2 compartments, 520 ml. x 50 pieces 1 pair Aero long spoon and fork set, PS clear, pack of 50 pairs Preparation Cook rice according to the specified ratio. When the rice is cooked, scoop it onto a serving plate. Separate the canned fish from the water and set aside. Mix the eggs and canned fish sauce together. Heat oil in a pan and add the mixed eggs. When the egg whites start to cook, scoop them up and pour them onto the prepared rice. Heat a pan with a little oil, add chili and minced garlic and stir-fry until fragrant, then add the separated canned fish and stir-fry. Season with basil sauce, add sliced yellow chili, then increase the heat and add basil leaves. Stir-fry everything together and pour over the prepared scrambled eggs. Garnish with crispy basil leaves and red chili.
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Crispy fried chicken with orange sauce
food Food type Main Ingredients Take time Serve Fusion food Rice and flour Vegetable 45 Min 1 place
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Grilled salmon with crispy skin, teriyaki sauce, Kurobuta pork steak, basil sauce
food Food type Main Ingredients Take time Serve Fusion food Meat Dishes Other 45 Min 1 place ingredient raw material 170 grams of salmon steak cut into small pieces 130 grams of Kurobuta black pork neck 70 grams pasta Ingredients for making teriyaki sauce 10 grams ginger 11 grams of galangal 12 grams lemongrass 13 grams of makrut lime leaves 14 grams coriander root 15 grams of Thai spring onions 300 grams of Teriyaki Sauce, Aero brand 100 grams of white sugar Ingredients for making basil sauce 150 grams of Aero stir-fry sauce 2 tablespoons sugar 1 tablespoon MSG 1 tablespoon pork seasoning powder 100 grams of water 100 grams of chopped onion 10 grams of chili 10 grams garlic 40 grams of basil leaves Preparation Step 1: Prepare the teriyaki sauce. Bring the prepared ingredients to a boil together. Step 2: Basil Sauce Recipe Stir-fry the prepared ingredients. When it is well blended, put it in a blender. Step 3: Grilled Salmon with Crispy Skin and Teriyaki Sauce Grill the salmon in a pan, skin side down, until the skin is crispy and the fish is cooked. Pour teriyaki sauce onto the plate. Place the salmon on top of the sauce. Step 4: Kuroba Black Pork Spaghetti with Basil Sauce Pork neck cut into steak pieces and marinated with Aero stir-fry sauce. Boil the pasta until cooked for about 8-10 minutes, then shock it in cold water. Then drain the pasta and set aside. To serve, stir-fry the cooked pasta with basil sauce. Place the pork steak and pasta on a plate. Use the prepared basil sauce to pour over and sprinkle with crispy basil.
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Scallops with Lemon Butter Sauce
food Food type Main Ingredients Take time Serve Fusion food Seafood Scallops 15 Min 3 places ingredient 9 large scallops 1/2 teaspoon salt 1/8 teaspoon pepper 15 grams olive oil 40 grams butter 0.5 lemons 1 gram parsley Preparation Pat the scallops dry, sprinkle with salt and pepper, and set aside. Heat a pan and add oil. When the oil is hot, add the scallops and fry. Be careful not to overcrowd the pan. When the bottom of the scallops are browned, flip them over and add about 15 grams of butter. When the butter melts, spoon the butter over the scallops. Fry until both sides are cooked through, with the skin of the oysters golden brown and the meat still slightly soft and springy in the center. Remove from heat and set aside on a plate. In the same pan, add the remaining butter. When the butter starts to melt, add the lemon juice. Mix the sauce together. Season with a little salt and pepper. Turn off the heat. Pour the lemon butter sauce over the scallops and garnish with parsley.
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Tom Yum Mentaiko Udon
food Food type Main Ingredients Take time Serve Fusion food noodles and Pasta Other 45 Min 1 place ingredient 30 ml. Dek Somboon, real fish sauce (Tom Yum sauce) 15 grams chopped galangal (Tom Yum sauce) 50 grams chopped lemongrass (Tom Yum sauce) 1 gram chopped kaffir lime leaves (Tom Yum sauce) 50 grams minced garlic (Tom Yum sauce) 50 grams of chopped shallots (Tom Yum sauce) 20 grams of chopped chili (Tom Yum sauce) 70 grams Aero Chili Paste (Tom Yum Sauce) 50 ml. Rice bran oil (Tom Yum sauce) 10 grams of sugar (Tom Yum sauce) 2 grams of salt (Tom Yum sauce) 60 grams of Tom Yum sauce 250 grams of cooked udon noodles 40 grams of lemon 200 grams of evaporated milk 80 grams of mentaiko 10 grams chopped green onions 1 gram of seaweed 30 grams wakame seaweed 10 grams of coriander 0.5 lime, 2 lime wedges Preparation Stir-fry oil with galangal and lemongrass until soft. Then add garlic, shallots, chili and stir-fry until cooked. Add kaffir lime leaves, chili paste, sugar, fish sauce, salt, stir-fry together, set aside. Put the pan on the stove, add evaporated milk, Tom Yum Paste and stir-fry until well blended. Then boil the udon noodles and stir-fry with the sauce until the sauce coats the noodles. Turn off the heat, add the lemon juice and mentaiko, and mix thoroughly with the noodles. Arrange the stir-fried udon on a plate and garnish with chopped green onions, shredded seaweed, wakame seaweed, coriander and lime wedge.
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Duck Confit Curry
food Food type Main Ingredients Take time Serve Fusion food Curry Duck 45 Min 1 place ingredient Confit duck 1000 grams Aero duck leg with hip 4 pieces 1000 ml olive oil 100 grams of lemongrass, 5 stalks 15 grams of salt 50 ml. Palm oil (for frying skin) 500 ml. curry 30 grams Aero Red Curry Paste 300 ml. Amphawa coconut milk box (first round) 100 ml. Amphawa coconut milk box (second round) 15 grams fish sauce 15 grams of palm sugar 1 gram of kaffir lime leaves 5 grams basil Fruit Salsa 50 grams pineapple 30 grams blueberries 50 grams of green grapes 5 grams basil 2 grams of salt 3 grams of sugar 10 grams chopped red chili 15 grams of peeled and chopped shallots 30 grams olive oil 10 ml lemon juice 1 serving 60 grams of fruit salsa 60 grams of red curry sauce 1 piece confit duck leg Decorate , decorative flowers Preparation Rub salt all over the duck pieces and refrigerate for 2 hours. Heat olive oil, add lemongrass and turn off the heat to release the lemongrass essential oils. Then put the duck in a pot and pour in the oil. Turn on low heat, temperature not exceeding 70 degrees, simmer for 3-4 hours or until the duck meat is tender. Let the duck cool down. Then deep-fry in oil only on the skin side until crispy. Put coconut milk in a pan and stir-fry with curry paste until cooked. Season with fish sauce, palm sugar and stir together. Add the kaffir lime leaves and basil, stir-fry for a bit longer and turn off the heat. Mix olive oil with salt, sugar, and lemon juice. Mix well. Then add pineapple, blueberries, grapes, shallots, chili and basil. Mix the ingredients together. Served with duck confit and fruit salsa. Decorate with beautiful flowers.
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Dried chesuki
food Food type Main Ingredients Take time Serve Fusion food Suki Glass Noodles 45 Min 1 place ingredient 80 grams of Chongjongwon Korean glass noodles, soaked in water 20 grams of celery 20 grams morning glory 20 grams of cabbage, 1 pack, 400 - 600 grams / piece 10 grams of golden needle mushrooms 10 grams shimeji mushrooms 30 grams of imported carrots, Chinese/Vietnamese 50 grams Aero Bacon 1000 grams 15 ml Aero Soybean Oil 1 liter x 3 bottles 1 piece Aero chicken egg, size 2, with lid, 30 pieces x 1 1,000 ml clean water for making soup (broth) 12 grams Aero soup powder (soup) 100 grams Aero Cantonese Suki Sauce 0.5 limes Preparation Heat a pan with oil, then add sliced pork and stir-fry until cooked. Add vegetables and a little bit of soup to help the vegetables cook more easily. Add mushrooms and eggs and stir-fry until the eggs start to set, then add Korean glass noodles and stir-fry sauce until well blended. Served with lemon wedges and Aero brand sukiyaki sauce.
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Fresh longan juice
food Food type Main Ingredients Take time Serve Fusion food drink Fruit 45 Min 5 places ingredient 200 grams of white sugar 50 grams brown sugar 2 liters of water 10 grams pandan leaves 1 kilogram of fresh longan pulp, pitted 1 gram salt Preparation Wash the longans to remove dust, then remove the seeds and skins. Take the longans that have been removed and wash them thoroughly. Bring water to a boil in a pot, then add pandan leaves and sugar. Stir until dissolved, then add a little salt. Wait for the water to boil again. Add longan pulp and continue to boil for about 3-5 minutes. >> If the longan pulp used is soft and mushy, boiling for only 3 minutes is sufficient. Cover the pot and leave it to cool so that the longan aroma permeates the longan juice. Serve with ice and top with a generous amount of longan pulp. Tips After boiling, cover the pot and leave it to cool so that the longan aroma permeates the syrup.
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Spicy Salad with Two Friends and Fried Miang Leaves
food Food type Main Ingredients Take time Serve Fusion food Snacks fish 45 Min 1 place ingredient 100 grams of fresh tuna fillet 100 grams of fresh salmon fillet 30 grams Aero Chili Paste 10 grams Aero frozen lemon juice 10 grams of mint leaves 20 grams chopped lemongrass 20 grams of sliced shallots 5 grams of shredded kaffir lime leaves 10 grams chopped coriander leaves 2 sheets of Vietnamese rice paper For decoration, cucumber For decoration, tomatoes For garnishing salad greens 70 grams of Aero brand Pad Thai sauce 80 grams of Aero brand seafood dipping sauce Preparation method Cut the Vietnamese rice paper into small squares, about 2 x 2 inches in size, and fry over high heat. Set aside. Grill the tuna and salmon on a pan over high heat for about 1-2 minutes per side and cut into bite-sized pieces. Set aside. Mix Aero ready-made dressing, Aero chili paste, and Aero lime juice together. Add sliced lemongrass, sliced shallots, sliced kaffir lime leaves, sliced mint leaves, and sliced coriander to the dressing. Mix well. Taste and adjust seasoning as desired. Place the sliced fish on a plate. Pour the prepared dipping sauce over it. Garnish with cucumber and tomato. Serve with fried rice paper leaves. Recommendations - When frying Vietnamese rice paper, use high heat. This will make it fluffy and crispy for a long time and not tough. - Salmon and tuna do not need to be grilled until cooked, just enough to color.
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Grilled Saba with Jaew Sauce and Fried Sticky Rice Spring Rolls
food Food type Main Ingredients Take time Serve Fusion food Snacks fish 40 Min 2 places ingredient 160 grams (1 piece) frozen mackerel 20 grams Aero Jim Jaew 5 grams of roasted rice 5 grams chopped coriander leaves For decoration, cucumber For decoration: basil leaves For decoration, tomatoes 2 sheets Aero frozen spring roll sheets 100 grams of steamed glutinous rice Preparation method Place the frozen mackerel outside to thaw, then grill it on a pan until cooked. Wrap the spring roll sheets with the steamed sticky rice and set aside. Heat the stove and fry the prepared sticky rice spring rolls over medium heat until both sides are golden brown. Cut the grilled mackerel and spring rolls into bite-sized pieces and arrange on a plate. Pour over the Aero sauce and dipping sauce, sprinkle with roasted rice, coriander, garnish with basil leaves and cucumber. Serve. Recommendations When wrapping the sticky rice filling, cover all sides tightly to prevent oil from getting inside during frying, which will make the rice hard and not tasty.
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Fried soft-shell crab with chili and salt and stir-fried noodles
food Food type Main Ingredients Take time Serve Fusion food Snacks Crab 40 Min 1 place ingredient 200 grams of frozen soft-shell crab 50 grams Aero fried garlic slices 30 grams Aero All-Purpose Stir-Fry Sauce 100 grams of crispy flour 50 grams minced garlic 15 grams chopped red chili peppers 30 grams of chopped green chili peppers 30 grams chopped coriander root 20 grams chopped green onions 1 teaspoon Aero Chicken Seasoning Powder ½ teaspoon sugar ½ teaspoon light soy sauce 15 grams vegetable oil for frying Palm oil for frying 10 grams of fried dried chili 10 grams of fried kaffir lime leaves 100 grams of dry white vermicelli, soaked in water 1 tablespoon light soy sauce 1 teaspoon dark soy sauce ½ teaspoon sugar Preparation method Fried soft-shell crab with chili and salt Wash the soft-shell crabs, cut into 4 pieces, and coat with flour to fry until crispy. Put oil in a pan and heat it over medium heat. Then, put the crabs coated with flour in and fry until golden brown. Scoop them up and drain the oil. Set aside. Heat a pan with oil, add chopped garlic, chopped coriander root, chopped garden chili, stir-fry over medium-low heat until fragrant. Then season with Aero All Purpose Stir-fry Sauce, Aero Chicken Seasoning Powder, sugar, light soy sauce, taste and adjust to your liking. Mix the fried soft-shell crabs together. Sprinkle with fried garlic, fried kaffir lime leaves, fried chili peppers and chopped spring onions. Traditional fried noodles Soak dry white vermicelli in water until soft. Stir-fry garlic until fragrant and add the soaked rice vermicelli and stir-fry until well combined. Season with light soy sauce and dark soy sauce. Serve with stir-fried soft-shell crab with chili and salt.
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Grilled shrimp, fried dumplings, mala mayo sauce and buttered corn
food Food type Main Ingredients Take time Serve Fusion food Snacks Shrimp 50 Min 2 places ingredient 100 grams of peeled white shrimp 50 grams Aero Mala Sauce 100 grams Aero frozen sweet corn 50 grams Aero Frozen Pork Gyoza For decoration, Aero, frozen seasoned fish eggs 10 grams of Mae Noi Mala powder 30 grams unsalted butter 3 grams of salt For decoration: coriander For decoration: chopped green onions 80 grams Aero Mayonnaise 20 grams Aero Mala Sauce Preparation method Grilled shrimp with mala sauce Peel the white shrimp, remove the intestines, and wash them. Then, skewer them and set aside. Grill the shrimp until cooked and spread with Aero Mala Sauce. Deep-fry Aero Pork Gyoza over medium heat until cooked. Serve with Mala Mayo Sauce. Fry the butter with the corn. Season with salt and sugar. Arrange on a plate and serve. Sprinkle with mala powder. Garnish with seasoned fish eggs, chopped spring onions and coriander. Mala Mayo Sauce Mix mayonnaise and mala sauce together. Taste and adjust seasoning as desired. Recommendations If you want to add more spiciness to the Mala Mayo sauce, you can add some Mala powder.
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Crispy sea bass with three-flavor sauce
food Food type Main Ingredients Take time Serve Fusion food Snacks fish 40 Min 2 places ingredient 150 grams Aero Pad Thai Sauce 300 grams of sea bass fillet, cut into pieces 200 grams of crispy flour 50 grams finely chopped red chili peppers 20 grams finely chopped garlic 25 grams finely chopped coriander root 25 grams finely chopped shallots 20 grams of finely chopped pickled garlic 15 grams vinegar 2 tablespoons vegetable oil For garnish: sliced red chili peppers For decoration: coriander 1 pack of dry white vermicelli Preparation method Coat the sea bass with the crispy flour and set aside. Then, heat oil in a pan over medium heat until hot. Add the fish and fry until golden brown. Remove and drain the oil. Set aside. Heat a pan over the stove and add vegetable oil. When hot, add the finely chopped red chili, shallots, garlic, coriander root, and pickled garlic. Stir-fry until fragrant. Add Aero Pad Thai Sauce and vinegar. Stir-fry until fragrant. Taste and adjust seasoning as desired. Then add the sea bass that has been set aside and mix it together again. Turn off the heat and place on a plate ready to serve. Garnish with sliced red chili and coriander leaves. Serve with crispy rice vermicelli. How to make crispy noodles Take the dry rice vermicelli and dry it and sprinkle a little water until damp. Place a pan on medium heat with oil. Take the white noodles that have been set aside and fry them a little at a time for about 3 seconds. Then remove them from the oil and drain. Recommendations Do not fry the noodles for too long as it will burn and the color will not be beautiful. When frying, the oil must be very hot so that the noodles will puff up beautifully and stay crispy for a long time.
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Sour Vibe
food Food type Main Ingredients Take time Serve Fusion food drink Vegetable 45 Min 1 place ingredient 120 ml. Schweppes Lemon Soda 30 ml. Lychee syrup 10 ml plum syrup 5 ml honey Lemon Preparation Pour 5 ml of honey into a glass and then add 10 ml of plum syrup and 30 ml of lychee syrup. Use a bar spoon to mix the ingredients together. Fill a glass with ice. Top with 120 ml of Schweppes Lemon Soda. Decorate beautifully with a lemon.
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Spicy pickled morning glory salad
food Food type Main Ingredients Take time Serve Fusion food Rice Flour Vegetable 15 Min 2 places ingredient 80 grams of ready-made Aero brand sauce 100 grams of white shrimp 70 grams of boiled octopus 50 grams of asparagus 30 grams of straw mushrooms 20 grams basil 2 grams of kaffir lime leaves 30 grams tomatoes 30 grams of onion 10 grams of spring onions 10 grams of celery 20 grams of lemon 1 gram fried dried chili for garnish Preparation Prepare, cut, trim the ingredients and set aside. Bring a pot of water to a boil. Blanch the asparagus shoots, basil leaves, lime leaves, and straw mushrooms until cooked. Set aside. Boil the squid and shrimp in boiling water until cooked. Set aside. Combine all ingredients in a mixing bowl. Season with dressing and lime juice. Mix well. Scoop into prepared containers, garnish with fried dried chili and serve.
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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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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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Snowflake Salad with Honey Miso Lemon Dressing
food Food type Main Ingredients Take time Serve Fusion food Salad & Spicy Thai-style salad Vegetable 30 Min 1 place ingredient 50 grams of white miso 35 grams honey 25 ml . soy sauce 20 ml lemon juice 3 grams lemon zest 5 grams of dried bonito powder 1 gram ground black pepper 100 ml sunflower oil Ingredients for plating 40 ml salad dressing 80 grams of snow vegetable 25 grams Solarino tomatoes 80 grams smoked salmon 15 grams roasted walnuts Ingredients Salad Dressing 1 gram dried bonito For decoration, microgreens For decoration , flowers 1 gram of roasted white sesame seeds Preparation Mix the salad dressing by mixing all ingredients together, except the oil, until dissolved. Gradually add the oil and beat until it is all combined. Arrange the vegetables and smoked salmon on a plate. Decorate the salad plate and serve with salad dressing.
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Timber Ring 3 Style
food Food type Main Ingredients Take time Serve Fusion food Rice and flour Vegetable 45 Min 1 place ingredient Ingredients Vanilla Custard Base 15 grams corn starch 100 grams custard powder 100 grams of sugar 420 ml fresh milk 55 ml Millac Gold Cream Ingredients for Lemon Vanilla Custard Filling 200 grams of vanilla custard base 5 ml. Vanilla scent 5 grams lemon zest 20 grams lemon juice Ingredients for Honey Matcha Custard Filling 200 grams of vanilla custard base 25 grams matcha powder 25 grams honey Ingredients for Chocolate Truffle Custard Filling 200 grams of vanilla custard base 60 grams Nutella 6 grams cocoa powder 40 grams truffle Ingredients for serving 1 piece Timber Ring 50 grams of mixed custard filling Preparation Vanilla Custard Base--Place ingredients in a saucepan over medium heat, stirring constantly until thickened. Add cream, mix well, then turn off heat. Divide the custard base into 3 cups. Honey Matcha Custard Filling -- Mix the custard base, matcha powder, and honey together. Lemon Vanilla Custard Filling -- Mix together the lemon custard base, vanilla extract, and lemon zest. Chocolate Truffle Custard Filling -- Mix together the custard base, truffle paste, Nutella, and cocoa powder. Put the filling into a piping bag, squeeze it into the tinsel and decorate.
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Baked Ground Beef Steak with Miso Cheese and BBQ Tomato Sauce - by Chef Bas
food Food type Main Ingredients Take time Serve Fusion food Meat dishes Beef 45 Min 1 place ingredient Baked Ground Beef Steak with Miso Cheese and BBQ Tomato Sauce - by Chef Bas Baked Ground Beef Steak with Miso Cheese and BBQ Tomato Sauce - by Chef Bas Baked Ground Beef Steak with Miso Cheese and BBQ Tomato Sauce - by Chef Bas
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Cold Udon Noodles and Dried Bonito Fish Soup, Served with Fried Shrimp - by Chef Titum
food Food type Main Ingredients Take time Serve Fusion food noodles and Pasta noodles and Pasta 30 Min 1 place ingredient Cold Udon Noodles and Dried Bonito Fish Soup, Served with Fried Shrimp - by Chef Titum Cold Udon Noodles and Dried Bonito Fish Soup, Served with Fried Shrimp - by Chef Titum Cold Udon Noodles and Dried Bonito Fish Soup, Served with Fried Shrimp - by Chef Titum
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Stir-fried Okonomiyaki with Crab Meat - by Chef Toi
food Food type Main Ingredients Take time Serve Fusion food Snacks Crab 45 Min 1 place ingredient Stir-fried Okonomiyaki with Crab Meat - by Chef Toi Stir-fried Okonomiyaki with Crab Meat - by Chef Toi Stir-fried Okonomiyaki with Crab Meat - by Chef Toi
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Australian Beef Neck with Red Wine Yakiniku Sauce and Miso Mashed Potatoes - by Chef Otto
Australian beef chuck with red wine yakiniku sauce and miso mashed potatoes - by chef otto food Food type Main Ingredients Take time Serve Fusion food Rice and flour Vegetable 45 Min 1 place ingredient Australian Beef Neck with Red Wine Yakiniku Sauce and Miso Mashed Potatoes - by Chef Otto Australian Beef Neck with Red Wine Yakiniku Sauce and Miso Mashed Potatoes - by Chef Otto Australian Beef Neck with Red Wine Yakiniku Sauce and Miso Mashed Potatoes - by Chef Otto
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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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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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Cranberry Tart with Chocolate Mousse - by Chef Ploy
food Food type Main Ingredients Take time Serve Fusion food Sweets Other 34 Min 2 places ingredient Cranberry Tart with Chocolate Mousse Cranberry Tart with Chocolate Mousse Cranberry Tart with Chocolate Mousse
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Salmon with Butter Sauce, Basil, Baked with Cheese and Omelette, Spaghetti with Salmon Stir-fried with Basil - by Chef A
food Food type Main Ingredients Take time Serve Fusion food Snacks fish 30 Min 1 place ingredient Salmon with basil butter sauce, baked with cheese and omelet, spaghetti with salmon stir-fried with basil Salmon with Butter Sauce, Basil, Baked with Cheese and Omelette, Spaghetti with Salmon Stir-fried with Basil Salmon with Butter Sauce, Basil, Baked with Cheese and Omelette, Spaghetti with Salmon Stir-fried with Basil
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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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Yuzu Honey Americano - by Chef Bas
food Food type Main Ingredients Take time Serve Fusion food drink Coffee Beans 25 Min 1 place ingredient Black Coffee Honey Citrus Yuzu Black Coffee Honey Citrus Yuzu Black Coffee Honey Citrus Yuzu
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Fried Sea Bass with Mala Sauce - by Chef Tian
food Food type Main Ingredients Take time Serve Fusion food Snacks fish 30 Min 1 place ingredient Fish tempura with mala sauce Fish tempura with mala sauce Fish tempura with mala sauce
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Sirloin Rice with Miso Sauce, Cod Roe and Cream Cheese - by Chef Phrik
food Food type Main Ingredients Take time Serve Fusion food Meat Dishes Beef 35 Min 1 place ingredient Sirloin Kamameshi Tobiko Cream Cheese Sirloin Kamameshi Tobiko Cream Cheese Sirloin Kamameshi Tobiko Cream Cheese
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Pandanus Cold Crepe with Coconut Filling, Topped with Coconut Mascarpone Cream - by Chef Ked
food Food type Main Ingredients Take time Serve Fusion food Sweets Other 35 Min 1 place ingredient Cold crepes pandan leaf Cold crepes pandan leaf Cold crepes pandan leaf
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German Pork Knuckle Burger with Thousand Island Dressing - by Chef Big
food Food type Main Ingredients Take time Serve Fusion food Meat Dishes Pork 45 Min 4 places ingredient Pork Knuckle Burgers Pork Knuckle Burgers Pork Knuckle Burgers
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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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Minty Mocha Mood
food Food type Main Ingredients Take time Serve Fusion food drink Other 20 Min 1 place
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Fresh Passion Americano
food Food type Main Ingredients Take time Serve Fusion food drink Other 20 Min 1 place ingredient Fresh Passion Americano Fresh Passion Americano
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Summer Mint Choc Chip
food Food type Main Ingredients Take time Serve Fusion food drink Other 45 Min 1 place ingredient Summer Mint Choc Chip Summer Mint Choc Chip
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Lush Lemon Milk
food Food type Main Ingredients Take time Serve Fusion food drink Other 20 Min 1 place ingredient Lush Lemon Milk Lush Lemon Milk
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Sour Smash Island
food Food type Main Ingredients Take time Serve Fusion food drink Other 20 Min 1 place ingredient Sour Smash Island Sour Smash Island
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Grilled BBQ Beef Served with Jaew Sauce and Corn Parmesan - by Chef Bu
food Food type Main Ingredients Take time Serve Fusion food Meat Dishes Beef 35 Min 1 place ingredient BBQ Beef with Corn Parmesan BBQ Beef with Corn Parmesan BBQ Beef with Corn Parmesan
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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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Jasmine rice risotto with pork cubes
food Food type Main Ingredients Take time Serve Fusion food Rice and flour rice 45 Min 1 place ingredient 500 grams palm oil for frying 30 grams of three friends 10 grams of light soy sauce 3 grams baking soda 5 grams of white sugar 7 grams coriander 120 grams, Chat brand, 100% new jasmine rice 20 grams of celery leaves Part 3: Fried Minced Pork Meatballs 80 grams of CP frozen minced pork 12 grams garlic Ingredients for Part 1: Consommé Ground Pork Stock 500 grams CP frozen minced pork 30 grams coriander 30 grams garlic 70 grams celery 100 grams of carrots 100 grams of onion 200 grams egg white 1,000 grams of water 100 grams of Ros Dee concentrated noodle soup Ingredients for Part 2: Jasmine Rice and Minced Pork Risotto 50 grams of lard Season with salt 20 grams of celery leaves 15 grams of light soy sauce 50 grams of three spices (coriander root, garlic, pepper) 150 grams CP frozen minced pork Season with ground white pepper. 10 grams ground ginger 70 grams of white liquor, 40 grams Season with white sugar. 500 grams of Consume Pork Stock Preparation How to make: Part 1: Consume ground pork stock 1. Roughly grind together the onion, garlic, celery, carrot, minced pork and egg white. 2. Place a large pot on the stove and mix water and concentrated noodle soup. 3. Add the ground pork that was blended with the ingredients into the soup pot and stir until the ingredients are dissolved throughout the pot. 4. Bring the fermented pork to a boil over high heat. Reduce the heat to low and simmer for 45 minutes. (Do not stir or use high heat.) 5. Filter through a thin cloth and use. How to make Part 2 Jasmine rice risotto with minced pork 1. Heat a pan, add lard, and stir-fry the three spices until fragrant. 2. Add minced pork and stir-fry until cooked through. 3. Add jasmine rice and stir until well blended. 4. Increase the heat, add white liquor and wait until the alcohol evaporates. 5. Gradually add the minced pork soup one ladle at a time, while stir-frying the rice until the rice is cooked to the desired level and the liquid is at a slurry level. 6. Season with salt, ground white pepper, white sugar, and light soy sauce. 7. Add the ground ginger and celery leaves. Mix well. Ready to serve. How to make: Part 3: Fried Minced Pork Meatballs 1. Mix all ingredients with a cleaver and chop until well blended. 2. Form into balls, each weighing 15-20 grams. 3. Fry until cooked and dark brown. 4. Decorate with baked garlic cloves, confit in lard, fried pork rinds, young coriander shoots, and hot fried lard.
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