Recipe
Nama Matcha Latte
food Food type Main Ingredients Take time Serve Japan drink Milk and cheese 60 minutes 5 places ingredient 8 tablespoons Sole brand green tea powder (Ingredients for Nama Matcha (makes 8 cups) ) 4 teaspoons hot water (for dissolving tea) (Ingredients for Nama Matcha (makes 8 cups) ) 100 grams of sweetened condensed milk, Aero brand (Ingredients for Nama Matcha (makes 8 glasses)) ) 150 grams of Aero brand non-dairy creamer (Ingredients for Nama Matcha (makes 8 cups) ) 80 grams Korean corn syrup (Ingredients for Nama Matcha (makes 8 cups) ) 50 grams of granulated sugar (Ingredients for Nama Matcha (makes 8 cups) ) 80 grams of granulated sugar (Ingredients for green tea jelly (makes 8 glasses) ) 15 grams gelatin powder (Ingredients for green tea jelly (makes 8 glasses) ) 500 grams of water (Ingredients for green tea jelly (makes 8 glasses) ) 10 grams of Sole brand green tea powder (Ingredients for green tea jelly (makes 8 glasses) ) 100 grams of brown sugar, Aero brand (Ingredients for brown sugar jelly (makes 8 glasses) ) 15 grams gelatin powder (Ingredients for brown sugar jelly (makes 8 glasses) ) 500 grams of water (Ingredients for brown sugar jelly (makes 8 glasses) ) 50 grams of brown sugar jelly, green tea jelly (Ingredients for Nama Matcha Latte (for 1 glass serving) ) 200 grams of ice (Ingredients for Nama Matcha Latte (serves 1 glass) ) 80 grams of Nama Matcha (warm) mixed with fresh milk, Aero brand (Ingredients for Nama Matcha Latte (for 1 glass serving) ) Sprinkle with soybean powder (Ingredients for Nama Matcha Latte (serves 1 glass) ) Preparation Green tea jelly/brown sugar jelly To make green tea jelly, mix gelatin powder with sugar. Pour into a pot of water. Bring the pot to a boil and stir until the mixture dissolves. Pour slowly into the green tea cups, mix well, pour into the prepared mold, let it cool, then refrigerate. Wait for it to set and then cut into 1*1 cm cubes and soak in water. Make brown sugar jelly in the same way as green tea jelly. Nama Matcha Mix sugar, condensed milk, non-dairy creamer, Korean corn syrup. Simmer without direct heat. It is done by placing a pot of water below to provide heat. Simmer until it is done. Mix with prepared green tea powder and stir until dissolved. Serving in a glass Scoop green tea jelly and brown sugar jelly into the bottom of a glass, add ice, add fresh milk, scoop the nama matcha over it, sprinkle a little soybean powder. Finished and ready to serve
Learn more
Farfalle with pink crab sauce
food Food type Main Ingredients Take time Serve Western food Western food Milk and cheese 30 minutes 1 place ingredient 140 grams of farfalle pasta, Molisana brand 15 grams chopped onion 10 grams butter 50 grams of frozen crab meat Chicken flavor seasoning powder Coarsely ground black pepper 30 ml white wine 60 ml. Aero brand whipping cream 40 ml. Aero Pasta Sauce Thyme leaves Preparation Boil water with salt and boil farfalle noodles, Molisana brand, for 10 minutes. Sauté butter with onion, crab meat seasoned with chicken seasoning powder, coarsely ground black pepper, white wine, whipping cream. Mix well, add pasta sauce, thyme, farfalle noodles, serve garnished with parsley and thyme.
Learn more
Basundi
food Food type Main Ingredients Take time Serve India Soup / Curry / Clear Soup Milk and cheese 14 minutes 5 places ingredient 1 liter fresh milk 1/2 cup sweetened condensed milk, Aero brand 2 tablespoons sugar 10 saffron strands Pistachios (as desired) 1/2 cup chopped almonds Preparation Add 1 liter of milk and boil (stir constantly over low heat). Add saffron, condensed milk, sugar, pistachios as desired, and chopped almonds. Mix until well combined. Simmer until the meat is thick and sticky, then remove and set aside to cool. Ready to serve. You can sprinkle with pistachios as desired.
Learn more
Indian tea
food Food type Main Ingredients Take time Serve India drink Milk and cheese 10 minutes 3 places ingredient 5-6 green cardamom pods 1 inch ginger 1/2 teaspoon masala for tea 1/2 cup fresh milk 2 tablespoons tea powder 3 cups water 2 teaspoons sugar Preparation Roughly chop the ginger and pound the green cardamom until slightly crushed. Add water to a pot, add green cardamom and ginger, then add the tea masala. Wait for the water to boil, add tea powder, milk and masala spices. Boil everything together and add sugar. Then filter the boiled tea to get only the liquid. 5. Ready to serve.
Learn more
Taro Mousse Cream with Pearls
food Food type Main Ingredients Take time Serve Thai drink Milk and cheese 2 minutes 1 place ingredient 1000 grams, Spoon brand, pure white granulated sugar, 1 kg. x 5 bags of granulated sugar 700 ml hot water 1000 grams of Jenju brand pearls 1000.gX1 (boiled) 3000 ml Aero drinking water, size 6 liters, 1 gallon 1000 grams Aero brown sugar 1000 grams 120 ml Magnolia pasteurized fresh milk 2 liters 0.5 grams Aero brown sugar 1000 grams 500 ml Aero drinking water, size 6 liters, 1 gallon 5 grams Aero icing sugar 800 grams 15 ml. Syrup (1 kg. sugar: 700 ml. hot water) 50 grams of Jenju brand pearls 1000g x 1 (boiled) 1 piece Aero PET dome lid, size 95 mm. 1 piece Aero PP water cup, U shape, 16 oz. x 50 pieces 1000 ml. syrup 2000 g. pearls 20 grams of taro flavor powder, Red Leaf brand, 300 g. X1 60 ml Millac Gold Cream 1 liter Preparation 1. Boil the black pearls for use as a topping. How to boil pearls Golden Pearl : Use 1 kg (1 bag) of pearls per 3 liters of water (1:3). >> Boil water until boiling, add pearls into the pot, boil for 1 hour. While boiling, use a ladle to stir the pearls occasionally. When the time is up, scoop them up and taste them. If they are soft, turn off the heat. Strain the pearls and rinse with clean water. Set aside to drain, then mix with syrup to prevent the pearls from sticking together. Can be sold during the day. Black Pearl (Brown Sugar) : Use 1 kg (1 bag) of pearls per 3 liters of water + 1 kg of brown sugar (1:3:1). >> Boil water until boiling, add pearls into the pot, boil for 1 hour. While boiling, use a ladle to stir the pearls occasionally. When the time is up, scoop them up and taste them. If they are soft, turn off the heat. Add brown sugar and stir until dissolved. Cover the pot and cook for half an hour before selling. 2. Add 50 g. of black pearls into a serving glass, followed by 480 g. of ice. 3. Add 120 ml. of pasteurized milk and 15 ml. of syrup. Mix the ingredients together and pour into a glass. 4. Use 20 ml. of hot water, dissolve with 20 g. of taro powder, pour into a glass. 5. Mix 60 ml. of Millac Gold Cream with 5 g. of icing sugar and beat by hand until it becomes a mousse cream on top of the glass. How to whip a scoop of mousse cream Method 1 >> 1 serving at a time Recipe: Whipping cream 60 g. + icing 5 g. >> Use a small electric mixer for about 45-60 seconds. Advantages: Easy to control costs Disadvantages: The cream sets quickly when exposed to air. Method 2 >> 5 servings at a time Recipe: 300 g. whipping cream + 25 g. icing >> Use a large electric mixer and beat at speed level 6 for 6-7 minutes. Pros: Smooth cream texture, does not set quickly when exposed to air. Disadvantages: Must be used up within 1 day because if left for a long time, the cream will become runny. 6. Decorate with 0.5 g. of brown sugar powder.
Learn more
