Recipe
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.
Learn more
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.
Learn more
Crispy fried chicken with orange sauce
food Food type Main Ingredients Take time Serve Fusion food Rice and flour Vegetable 45 Min 1 place
Learn more
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.
Learn more
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.
Learn more
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.
Learn more
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.
Learn more
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.
Learn more
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.
Learn more
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.
Learn more
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.
Learn more
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.
Learn more
