Recipe
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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Korean Style Braised Beef Ribs (Kalbijim)
food Food type Main Ingredients Take time Serve Korea Meat dishes Beef 240 Min 5 places ingredient 1,000 grams of Australian Angus Karubi beef 1,500 ml cold water 280 g Chongjongwon Korean Beef Kalbi Marinade 1,000 ml water 100 grams of carrots, cut into bite-sized pieces 100 grams of fresh chestnuts, imported 60 grams broccoli 10 grams red chili pepper Preparation Soak the ribs in cold water for 1 hour. Drain the water. Marinate with Kalbi Pork Marinade, Chongjongwon Brand, for 1 hour. Boil the ribs with 1 liter of water over low heat for 1-2 hours. Add the carrots and chestnuts and boil until the carrots are cooked. Turn off the heat. Garnish with red chili and broccoli. Serve with steamed rice.
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Korean Grilled Beef Ribs Kalbi
Marinated short ribs seasoned with yakiniku sauce, grilled until cooked and fragrant. Served with spicy gochujang sauce. Eat with kimchi, sesame leaves, coriander, garlic. Delicious in the original Korean style. food Food type Main Ingredients Take time Serve Fusion food Rice and flour Vegetable 45 Min 1 place ingredient 20 grams of Yakiniku sauce, Aero brand, 1000 g. X1 200 grams PRO-B Thai Wagyu Rib 250G 15 grams Gochujang (Korean chili sauce) 1kg.X1 15 grams of seafood dipping sauce, Aero brand, 1100 g. X1 15 grams of corn syrup 2.45 kg.X1 30 grams of onion, peeled 2 grams red chili pepper 2 grams of white sesame 30 grams of Jinmi cabbage kimchi 5 Korean sesame leaves 20 grams coriander 2 grams of peeled Chinese garlic cloves 5 grams of green chili peppers 200 grams of Japanese rice, Sasanishikiero Preparation method Season the ribs with yakiniku sauce, then grill until cooked. Cut the meat into bite-sized pieces. Mix gochujang sauce, seafood sauce and corn syrup together. Mix the meat, sauce, and onion and red pepper together. Arrange on a plate, garnish with garlic, Korean chili pepper and sprinkle with sesame seeds. Served with Japanese rice, sesame leaves, coriander and kimchi.
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Wagyu Yakiniku with Wasabi Sauce
Wagyu Yakiniku with Wasabi Sauce Premium Wagyu beef grilled and mixed with sauce to enhance the aroma and flavor of the meat. Served with wasabi. food Food type Main Ingredients Take time Serve Japan Meat dishes Beef 15 Min 2 places ingredient 400 grams PRI-FZ JP Wagyu sirloin steak A3 2 grams ARO frozen fresh wasabi 2 grams of edible mixed flowers 2 grams of edible leaves 20 grams of concentrated dried fish soup, Aero 40 grams fresh shiitake mushrooms 40 grams Japanese leeks Preparation Grill the meat to the desired doneness. Grill the shiitake mushrooms and chopped Japanese leeks until cooked and browned. Arrange on a plate and decorate with edible flowers and leaves. Served with wasabi and dried fish sauce.
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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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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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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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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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Braised pork belly and fried mantou
food Food type Main Ingredients Take time Serve China Meat dishes Pork 120 Min 1 place ingredient 400 grams of pork belly, cut into 4x4 cm squares. 100 grams Aero multipurpose stew sauce 80 grams of small Chinese bok choy 500 ml plain water 1 piece Aero frozen mantou Preparation Dissolve the five-spice sauce and water together, then bring to a boil. Add pork belly, reduce heat to medium, and cover with lid. Continue to simmer for about 1.30 hours until the pork is tender. Boil the bok choy until cooked. Serve with braised pork belly. Cut the mantou into bite-sized pieces and serve with braised pork belly.
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