Recipe
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 ââred 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 ââred 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 ââProcessed 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 ââSourdough 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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