Recipe
Noodles with bouncy pork
food Food type Main Ingredients Take time Serve Thai Noodles and pasta pig 50 minutes 1 place ingredient 150 grams of pork loin (bouncy pork (for 2 plates)) 1 egg white (chicken egg) (bouncy pork (for 2 plates)) 1 teaspoon sugar (boiled pork (for 2 plates)) 1 ½ tablespoons of concentrated oyster sauce, Dek Somboon brand (bouncy pork (for 2 plates)) ½ teaspoon baking soda (bouncy pork (for 2 plates)) 2 teaspoons cornstarch (bouncy pork (for 2 plates)) 1 tablespoon oil (bouncy pork (for 2 plates)) 80 grams of Hong Kong Kale (gravy for 1 dish) 20 grams of carrots (gravy (for 1 dish)) 20 grams of oyster mushrooms (gravy (for 1 dish)) 300 ml Chicken Stock (Graduation Sauce (for 1 dish)) 1 tablespoon Chinese rice wine (gravy for 1 dish) 2 tablespoons of concentrated oyster sauce, Dek Somboon brand (gravy for 1 dish) 1 teaspoon sugar (gravy for 1 dish) 80 grams of bouncy pork (gravy for 1 dish) 2 tablespoons cornstarch (gravy for 1 dish) ½ teaspoon dark soy sauce, Dek Somboon brand (gravy for 1 dish) 2 teaspoons of soybean paste, Dek Somboon brand (gravy for 1 dish) ½ teaspoon pepper (gravy for 1 dish) oil 50 grams of large noodles Preparation Soft pork Marinate pork with egg white, sugar, oyster sauce, baking soda, oil and leave for 25-30 minutes. Then boil. Boil the vegetables until 80% cooked. Stir-fry them, add chicken stock, Chinese rice wine, concentrated oyster sauce, sugar, and boil until boiling. Then add cornstarch mixed with water, dark soy sauce, and soybean paste. Stir-fry the wide noodles with oil, then pour the sauce over the noodles and tender pork. Serve.
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Southern Thai Curry Noodles
food Food type Main Ingredients Take time Serve Thai Noodles and pasta crab 40 minutes 3 places ingredient 300 ml. Amphawa coconut milk 100 grams of snakehead fish 80 grams of southern curry paste 1 piece Garcinia 1 teaspoon shrimp paste 2 tablespoons fish sauce 1 teaspoon palm sugar 2 kaffir lime leaves 1 stalk of crushed lemongrass 400 ml stock 300 grams of rice vermicelli 100 grams of bean sprouts ((side dish)) 50 grams of pickled cabbage ((side dish)) 50 grams of stink beans ((side dish)) 50 grams of longan ((side dish)) 100 grams of cucumber ((side dish)) 50 grams of basil leaves ((side dish)) 3 boiled duck eggs ((side dish)) Preparation Bring a pot of water to a boil, add crushed lemongrass and torn kaffir lime leaves. Put the fish into the boiling water (no need to stir). Wait until cooked. Remove the fish from the water. Take the removed fish and pound it until the fish is fluffy. Add shrimp paste to the mortar used to pound the fish, followed by southern curry paste. Pound until well blended. Put the coconut milk in a pot and bring to a boil. Add the fish stock from the previous boiling of the snakehead fish, followed by the curry paste that was pounded. Mix well. Add garcinia cambogia, fish sauce, palm sugar, and bring to a slight boil to allow the coconut milk to separate. Served with rice noodles and side dishes.
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Cold noodles with toppings
food Food type Main Ingredients Take time Serve Western food Noodles and pasta fish 30 minutes 2 places ingredient 165 grams of Rosdee Noodle Soup ((Noodle Soup)) 12 liters of plain water ((noodle soup)) 4 cubes of fermented bean curd ((for the Yen Ta Fo sauce)) 300 grams of tomato sauce ((for the Yen Ta Fo sauce)) 200 grams of light soy sauce ((for Yen Ta Fo sauce)) 100 grams of oyster sauce ((for Yen Ta Fo sauce)) 100 grams of seasoning sauce ((for Yen Ta Fo sauce)) 150 grams of water and pickled garlic pulp ((for the yen ta fo sauce)) 300 grams of sugar ((for Yen Ta Fo sauce)) 50 grams finely chopped garlic ((for Yen Ta Fo sauce)) 50 grams finely chopped red chili ((for the Yen Ta Fo sauce)) 20 grams coriander root ((for Yen Ta Fo sauce)) 50 grams of vinegar ((for Yen Ta Fo sauce)) 1 piece of fish ball ((Yen Ta Fo ingredients)) 1 piece of fresh shrimp meatballs ((Yen Ta Fo ingredients)) 1 piece of fried fish cakes ((Yen Ta Fo ingredients)) 1 piece of fried taro ((Yen Ta Fo ingredients)) 1 piece of fried tofu ((Yen ta fo ingredients)) 1 piece of fresh squid ((Yen Ta Fo ingredients)) 1 piece of crispy squid ((Yen ta fo ingredients)) 1 piece of white jelly ear mushroom ((Yen ta fo seasoning)) 1 piece of pork blood cubes ((Yen Ta Fo ingredients)) 100 grams of wide noodles ((Yen Ta Fo ingredients)) 50 grams of morning glory ((Yen Ta Fo ingredients)) 2 pieces of crispy fried glass shrimp ((Yen ta fo soup)) 1 tablespoon fried garlic ((Yen Ta Fo seasoning)) 1 piece of crispy wonton ((Yen ta fo ingredients)) 300 ml. Noodle soup ((Yen Ta Fo soup)) Preparation Making Yen Ta Fo Sauce Put the fermented bean curd into a blender, followed by tomato sauce, coriander root, finely chopped garlic, finely chopped red chili, water and pickled garlic pulp, seasoning sauce, light soy sauce, oyster sauce, vinegar, sugar, and blend until smooth. You will now have the Yen Ta Fo sauce. Making Soup Put water in a pot, pour in the seasoning powder and noodle soup into the pot. While waiting, boil the ingredients for the Yen Ta Fo noodles: wide noodles, boiled morning glory, crispy fried glass shrimp, fried garlic, crispy wontons, noodle soup, fish balls, fried shrimp balls, fried fish dumplings, fried taro, fried tofu, fresh squid, crispy squid, white jelly mushrooms, and pork blood cubes. When the ingredients are ready, put them in cups and they are ready to sell.
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Spaghetti with Butcher's Sausage and Cheddarwurst
food Food type Main Ingredients Take time Serve Western food Noodles and pasta Noodles and pasta 15 minutes 1 place ingredient 65 grams of spaghetti size 12 Season with salt 75 g. Butcher's Cheddarwurst Sausage 40 grams olive oil 40 grams sliced champignon mushrooms 20 grams sliced garlic 3 dried chili peppers Seasoning, seasoning powder Season with pepper 10 grams chopped coriander leaves Preparation Place a pot of water on the stove and wait for the water to boil. Add salt and a little oil. Add spaghetti and boil for 12 minutes. Wait for the noodles to cook and set aside. Heat a pan, add oil, sliced mushrooms, sliced garlic, dried chili and stir-fry until fragrant. Combine the chopped Butcher's cheddar sausage and stir-fry together, then add the spaghetti. Arrange on a plate and serve.
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Macaroni Potato Gratin
food Food type Main Ingredients Take time Serve Western food Noodles and pasta Noodles and pasta 30 minutes 2 places ingredient 2 teaspoons salt (for cooking macaroni) 150 grams of macaroni pasta, Aero brand ((How to boil macaroni)) 1 tablespoon vegetable oil (for cooking macaroni) 20 grams of butter 30 grams of sliced onion 150 grams diced bacon 200 grams fresh cream salt 40 grams Parmesan cheese black pepper 1 sliced potato 80 grams mozzarella cheese Parsley Preparation Bring water to a boil, add salt, then add macaroni, pasta and vegetable oil to prevent sticking. Boil for about 8-10 minutes. To make the sauce, add butter to a pan, saute onion, diced bacon, whipped cream, and then add cooked macaroni. Turn off the heat and mix the ingredients together. Season with a little salt, then add Parmesan cheese and a little pepper. Bring water to a boil and boil thinly sliced potatoes until cooked. Remove and place in cold water. Drain and drain. Arrange sliced potatoes on top and top with the fried macaroni. Top the fried macaroni with mozzarella cheese, season with a little pepper and bake at 220 ° C for 15 minutes. Sprinkle with parsley. Ready to serve
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Boat noodles (traditional recipe)
food Food type Main Ingredients Take time Serve Thai Noodles and pasta Noodles and pasta 2 minutes 36 places ingredient 12 liters of plain water (noodle soup) 2 kg. pork ribs (noodle soup) 2 cinnamon sticks (boat noodle soup) 5 star anise flowers (noodle soup) 50 grams of lemongrass (roasted) (boat noodle soup) 80 grams of galangal (roasted) (boat noodle soup) 20 grams of celery root (noodle soup) 600 grams of radish (cut) (noodle soup) 1 tablespoon white peppercorns (crushed) (boat noodle soup) 80 grams of seasoning sauce (green cap) (boat noodle soup) 80 grams of dark soy sauce (boat noodle soup) 25 grams of fermented soybean milk (boat noodle soup) 50 grams of soybean paste (noodle soup) 150 grams of pickled garlic water (boat noodle water) 150 grams of pickled garlic (boat noodle soup) 30 grams of salt (noodle soup) 30 grams of granulated sugar (boat noodle soup) 7-10 pandan leaves (boat noodle soup) 8 cubes of Ros Dee Soup Cubes, Pork Flavor (Boat Noodle Soup) 2 tablespoons of Ajinomoto Plus MSG (Boat Noodle Soup) 100 ml. fresh pork blood (noodle soup) 250 ml. coconut milk (boat noodle soup) 1 kg. pork hip (marinated pork) 150 g. water (marinated pork) 5 g. Baking soda (marinated pork) 20 g. Good taste powder, pork flavor (marinated pork) 20 g. granulated sugar (marinated pork) 5 g. Salt (marinated pork) 60 g. Red chili peppers (Chili paste sauce) 100 g. Thai garlic (chili paste) 20 g. Salt (Chili Paste) 500 g. Vinegar (chili vinegar) 20 g. Good taste powder, pork flavor (chili paste sauce) Preparation Steps for making boat noodle soup 1. Put water in a pot, followed by the pork ribs. Turn on high heat to allow blood stains or dirt to float to the surface. Steps for preparing ingredients to make boat noodle soup Roast the herbs using cinnamon and star anise in a pan. Then take the lemongrass (roasted), the galangal (roasted) and chop it into thin slices, and the celery root is slightly crushed. Roast all the herbs in a pan over low heat. When finished, wrap it in a thin white cloth and add white pepper (crushed). Tie the cloth tightly. Prepare the seasoning sauce by putting the seasoning sauce (green cap) in a cup, followed by fermented bean curd, soybean paste, fermented bean curd meat, pickled garlic water, and pickled garlic. Back to the boat noodle soup that we simmered above. You will see blood stains or dirt floating up. Use a ladle to scoop it out little by little and put it in a container with water. This will make it easier to remove the dirt. Steps for seasoning boat noodle soup Add radish (cut), salt, rock sugar, seasoning sauce (item 5), pandan leaves, Ros Dee soup cube, Ajinomoto Plus MSG. Put fresh pork blood and coconut milk in a cup, mix well, and pour into a pot. Steps for making marinated pork to use in boat noodles Put the pork hip in a bowl and marinate it by adding baking soda, kneading it, and adding sugar, salt, water, and seasoning powder. Soak in the refrigerator for 30 minutes or even better, marinate overnight. Steps for making chili paste sauce Turn on the heat to heat up the pan. Roasted whole Thai garlic and red chili peppers Then put it in a blender and add vinegar. Blend until smooth. Pour into a pot, add salt, seasoning powder, and heat until boiling. It is recommended not to heat for too long, as this will make the color of the orange juice darker and not look appealing. Then put it on a plate and it is ready to serve.
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Clear pork noodle soup
food Food type Main Ingredients Take time Serve Thai Noodles and pasta pig 40 minutes 2 places ingredient 1 tablespoon lime juice (for 1 serving of Tom Yum Pork Noodles) 4 pieces of pork meatballs (1 serving of Tom Yum Pork Noodles) 200 ml. Soup (1 serving of Tom Yum Pork Noodles) 55 grams of Ros Dee Noodle Soup (Soup) 4 liters of water (broth) 1 kilogram pork hip (pork shoulder) 250 grams of pork fat (pork belly) 20 grams of coriander root (pork chops) 30 grams of garlic (pork chops) 10 grams of pepper (pork chops) 10 grams of tapioca flour (pork and basil) 10 grams of salt (pork chops) 3 grams baking soda (pork chops) 15 grams of seasoning sauce (pork chops) 15 grams of light soy sauce (pork chops) 2 egg whites (pork cutlets) 100 grams of small noodles (clear pork noodle soup, 1 serving) 50 grams of bean sprouts (1 serving of clear pork noodle soup) 1 piece of pork bacho (clear soup pork noodles, 1 serving) 4 pieces of pork meatballs (1 serving of clear soup pork noodles) 1 teaspoon fried garlic (for 1 serving of clear pork noodle soup) 1 teaspoon chopped spring onion (for 1 serving of clear pork noodle soup) 1 teaspoon fried pork rinds (1 serving of clear pork noodle soup) 1 gram ground pepper (for 1 serving of clear pork noodle soup) 200 ml. Soup (1 serving of clear pork noodle soup) 100 grams of white rice vermicelli, soaked in water (1 serving of Tom Yum Pork Noodles) 50 grams of bean sprouts (1 serving of Tom Yum Pork Noodles) 40 grams of boiled minced pork (1 serving of Tom Yum Pork Noodles) 1 teaspoon fried garlic (for 1 serving of Tom Yum Pork Noodles) 1 teaspoon chopped spring onion (for 1 serving of Tom Yum Pork Noodles) 1 teaspoon coriander (1 serving of Tom Yum Pork Noodles) 1 teaspoon fried pork rinds (1 serving of Tom Yum Pork Noodles) 1 tablespoon ground roasted peanuts (for 1 serving of Tom Yum Pork Noodles) 1/4 teaspoon chili powder (for 1 serving of Tom Yum Pork Noodles) 1 1/2 teaspoons sugar (for 1 serving of Tom Yum Pork Noodles) Preparation 1. Bring water to a boil, add in the flavor enhancer and noodle soup. Making pork bacho Chop the coriander root and garlic and pound them together. Add the pepper and pound until fine (you will get three friends). Cut the pork loin into small pieces, cut the tough fat into small pieces, then chop together until it becomes a single texture. Then add the minced pork into the mortar with the three spices. Start seasoning by adding cornstarch, salt, baking soda, seasoning sauce, light soy sauce, and egg white. Pound the ingredients together until sticky. Then spread the pork into sheets on a ladle and boil in a pot of hot water. Remove from the ladle and continue boiling until cooked. Making clear pork noodle soup Put the meatballs in the pot and boil them. Boil the noodles and bean sprouts until cooked. Place in a bowl. Add the pork balls and meatballs. Season with fried garlic, chopped scallops, fried pork rinds, ground pepper, then add soup. You will get clear pork noodle soup. Making Tom Yum Pork Noodles To make pork tom yum noodles, boil the white rice vermicelli and bean sprouts until cooked and place in a bowl. Make the Tom Yum soup by adding boiled minced pork, fried garlic, chopped spring onions, coriander, fried pork rinds, crushed peanuts, crushed chili, sugar, lime juice, and meatballs. Scoop the soup into the bowl, mix well, pour over the boiled white noodles, and serve.
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Baked shrimp with glass noodles
food Food type Main Ingredients Take time Serve Thai Noodles and pasta shrimp 20 minutes 3 places ingredient 125 grams of light soy sauce, Dek Somboon brand (glass noodle sauce) 275 grams of green-capped seasoning sauce, Dek Somboon brand (glass noodle sauce) 50 grams of dark soy sauce, Dek Somboon brand (glass noodle sauce) 100 grams of sugar (glass noodle sauce) 100 grams of sesame oil (glass noodle sauce) 150 grams of Chinese rice wine (glass noodle sauce) 950 grams of chicken stock (glass noodle sauce) 1 tablespoon vegetable oil (for the baked shrimp and glass noodles) 40 grams of pork belly (ingredients for baked shrimp with glass noodles) 15 grams of old ginger, sliced (ingredients for baked shrimp with glass noodles) 20 grams of peeled Chinese garlic (ingredients for baked shrimp with glass noodles) 1 teaspoon crushed white peppercorns (Ingredients for Baked Shrimp with Glass Noodles) 1/2 teaspoon of seasoning (steamed shrimp with glass noodles) 200 grams Baked Shrimp with Glass Noodles Sauce (Ingredients for Baked Shrimp with Glass Noodles) 200 grams of glass noodles, soaked in water (ingredients for baked shrimp and glass noodles) 3 white shrimp (size 30 pieces/kilogram) (Ingredients for baked shrimp with glass noodles) 20 grams of spring onions (ingredients for baked shrimp with glass noodles) 30 grams of celery (ingredients for baked shrimp with glass noodles) 5 grams of red chili peppers, sliced diagonally (ingredients for baked shrimp with glass noodles) 40 grams of peeled Chinese garlic (Seafood dipping sauce) 15 grams coriander root (seafood dipping sauce) 35 grams of garden chili (seafood dipping sauce) 80 grams of lime juice (seafood dipping sauce) 120 grams fish sauce (seafood dipping sauce) 90 grams of sugar (seafood dipping sauce) Preparation Glass noodle sauce Heat a pan and make the sauce by mixing together oyster sauce, light soy sauce, green cap sauce, dark soy sauce, and sugar. Mix until the ingredients are well combined. Add sesame oil, Chinese rice wine and chicken stock. Baked shrimp with glass noodles Put a pot on the stove, add oil, then add pork belly, sliced ginger, garlic, white peppercorns, and sichuan peppercorns. Stir-fry until fragrant, then add the glass noodle sauce. Add glass noodles and mix with sauce. Cover the pot and cook for about 30 seconds. Add the white shrimp and cover and cook for about 1 minute. Add the spring onions, celery and red chili peppers. Seafood dipping sauce Blend Chinese garlic, coriander root, garden chili, lime juice, fish sauce, sugar, coriander and chicken seasoning powder until fine.
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Tom Yum Noodles with Thick Soup
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 5 liters of plain water (Tom Yum noodle soup) 2 chicken frames (Tom Yum noodle soup) 2 roots of coriander root (Tom Yum noodle soup) 1 piece of onion, halved (for Tom Yum noodle soup) 5 glasses of galangal (Tom Yum noodle soup) 3 stalks of lemongrass (Tom Yum noodle soup) 3 leaves of kaffir lime leaves (for tom yum noodle soup) 250 grams of chili paste (Tom Yum noodle soup) 450 ml. sweetened condensed milk (Tom Yum noodle soup) 30 pieces of boiled sea bass, Q Fresh brand (Tom Yum noodle seasoning) 30 pieces of boiled shrimp, Q Fresh brand (Tom Yum noodle seasoning) 30 pieces of boiled fish balls, Q Fresh brand (Tom Yum noodle seasoning) 1 kilogram of small noodles (Tom Yum noodle ingredients) 500 grams of raw bean sprouts (Tom Yum noodle seasoning) 250 ml fish sauce (Tom Yum Noodle Soup) 250 ml. lemon juice (Tom Yum Noodle Soup) 150 grams of coarsely ground red and green chili peppers (Tom Yum noodle seasoning) 100 grams of chopped coriander (for tom yum noodles) 100 grams of chopped coriander (for tom yum noodles) 5 soft-boiled eggs (Tom Yum Noodle Soup) 3 pieces of steamed sea bass fillet, Q Fresh brand (1 serving of noodles) 3 pieces of boiled shrimp, Q Fresh brand (1 serving of noodles) 3 pieces of boiled fish balls, Q Fresh brand (1 serving of noodles) 100 grams of small noodles (1 serving of noodles) 50 grams raw bean sprouts (1 serving of noodles) 25 grams fish sauce (1 serving of noodles) 25 grams of lemon juice (for 1 serving of noodles) 15 grams of coarsely ground red and green chili peppers (1 serving of noodles) 10 grams chopped coriander (1 serving of noodles) 10 grams chopped coriander (1 serving of noodles) 1/2 soft-boiled egg (1 serving of noodles) Preparation Boil water with chicken bones, coriander roots, halved onions, galangal, crushed lemongrass, and kaffir lime leaves. Bring to a boil, then slowly skim off the foam and remove the mixture from the pot. Add chili paste and evaporated milk. Bring water to a boil, then blanch the fish balls, sea bass, and shrimp. Then boil the water to blanch the noodles and bean sprouts. Arrange in a bowl, season with fish sauce, lime juice, coarsely crushed red and green chilies, and sprinkle with chopped coriander, parsley, and soft-boiled eggs.
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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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Julienne Vegetable Cutting
food Food type Main Ingredients Take time Serve Food preparation Noodles and pasta other 0 minutes 0 places
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How to boil pasta
food Food type Main Ingredients Take time Serve Food preparation Noodles and pasta Noodles and pasta 2 minutes 0 places
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Traditional Crispy Noodles
food Food type Main Ingredients Take time Serve Thai Noodles and pasta Noodles and pasta 30 minutes 2 places ingredient 3 packs of Wai Wai noodles 1/2 block of yellow tofu, cut into small pieces 300 grams of diced river prawns 1/4 cup coarsely chopped shallots 1/4 cup coarsely chopped garlic 1 duck egg 1 cup water 1/2 cup vinegar Oil for frying, Palm Oil, Ruby Brand 1/4 cup tamarind juice 1/4 cup good quality fish sauce (Crispy noodle seasoning) 1/4 cup vinegar 1/2 cup palm sugar 1/4 cup granulated sugar 1 tablespoon finely ground black soybean paste 1 tablespoon lime juice Decorative vegetables Thinly sliced garlic Sliced chili peppers Chopped chives Bean sprouts, remove the tails Lemon halves Preparation Fry the vermicelli in hot oil using the brand of Palm Oil, Ruby. Fry the tofu, shrimp, and duck eggs by passing them through a sieve and frying them into rafts. Stir-fry garlic, shallots, soybean paste, sugar, good quality fish sauce, water, tamarind juice, palm sugar. Mix everything until dissolved. Add noodles and mix with sauce. Add shrimp, tofu, bean sprouts, chives and mix well. Serve garnished with red chili.
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Emperor's Rad Na
food Food type Main Ingredients Take time Serve Thai Noodles and pasta Seafood 30 minutes 1 place ingredient 80 grams of wide noodles (ingredients for stir-fried wide noodles) 1 egg (ingredient for stir-fried wide noodles) Palm oil, brand: Tubtim (ingredients for stir-fried wide noodles) 50 grams Hong Kong kale/baby broccoli (ingredients for gravy) 30 Shimeji mushrooms (ingredients for gravy) 2 pieces of river prawns (ingredients for gravy) 3 Chilean mussels (sauce ingredients) 50 grams of white sea bass (ingredients for gravy) 1 tablespoon light soy sauce (ingredient for gravy) 1 tablespoon crushed soybean paste (ingredient for gravy) 1 tablespoon cornstarch (for gravy dressing) 1 tablespoon sugar (for gravy) 1 tablespoon Chinese rice wine (for gravy) 1 tablespoon sesame oil (for gravy) 1 tablespoon mashed soybeans (ingredient for gravy) 2 tablespoons of crispy flour (for the gravy) Ground white pepper (for gravy) Preparation Crack an egg into the noodles and fry with Taptim brand palm oil until golden brown. Coat the sea bass with flour and set aside. Bring water to a boil, add crushed soybean paste, crushed soybean paste, sugar, preserved shrimp, mussels, cooked cornstarch, and light soy sauce. Served with blanched Hong Kong kale and shimeji mushrooms.
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Spaghetti with pork chunks and basil
food Food type Main Ingredients Take time Serve Thai Noodles and pasta pig 15 minutes 2 places ingredient 180 grams minced pork 1 clove garlic 1 root coriander root 10 peppercorns 1-2 chili peppers 2 grams of basil leaves 1/2 teaspoon seasoning powder, Aroysure pork flavor 2 tablespoons oil 80 grams spaghetti 4-5 red chili peppers 2 grams garlic 25 grams shimeji mushrooms 40 grams of onion 1 teaspoon soy sauce 1 teaspoon oyster sauce 1/4 teaspoon sugar 1/2 teaspoon seasoning powder, Aroysure pork flavor 2 tablespoons stock 10 grams of basil leaves 1 tablespoon oil 1/4 cup crispy fried basil leaves Preparation Mix minced pork with coriander root, seasoning powder, Aroysue Pork Flavor, chili, chopped coriander leaves, mix well. Shape into balls, heat oil in a pan, fry the pork until cooked. Heat oil in a pan and stir-fry garlic, red chili, followed by diced onion, and cooked spaghetti. Mix until well blended. Season with seasoning powder, Aroysure pork flavor, light soy sauce, oyster sauce, sugar, stock, shimeji mushrooms, basil leaves, then add pork cubes and stir-fry until well blended. Ready to serve, sprinkled with crispy basil leaves.
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Yakisoba
food Food type Main Ingredients Take time Serve Japan Noodles and pasta Noodles and pasta 30 minutes 1 place ingredient 1 block of frozen ramen noodles, Aero brand 4 pieces of teriyaki chicken 40 grams of shredded cabbage 5 pieces red bell pepper, sliced into strips 5 pieces green bell pepper, sliced into strips 20 grams sliced onion 5 pieces of carrot sticks 15 grams shimeji mushrooms 15 grams Maitake mushrooms 20 cc soybean oil 30 grams Yakisoba sauce 10 grams of Aero brand mayonnaise A little bit of dried fish for sprinkling on top A little Aonori seaweed Preparation Grill the teriyaki chicken on the grill. Boil frozen ramen noodles, Aero brand, for 30 seconds. Heat a pan with soybean oil, add sliced onion, carrot, green bell pepper, red bell pepper, shimeji mushroom, maitake mushroom, shredded cabbage, stir-fry until well blended. Add the boiled noodles and mix well. Add the yakisoba sauce and stir-fry until well combined. Serve in a container, top with Aero brand mayonnaise, top with grilled teriyaki chicken, sprinkle with dried fish and Aonori seaweed. Finished and ready to serve
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Cold Ramen with Toppings
food Food type Main Ingredients Take time Serve Japan Soup / Curry / Clear Soup Noodles and pasta 30 minutes 1 place ingredient 1 block of frozen ramen noodles, Aero brand 80 grams of Hiyashichuka sauce 20 grams wakame seaweed 2 pieces of Aero brand crab sticks, shredded 1 slice of Aero brand ham, cut into strips 20 grams Japanese cucumber, sliced 20 grams of omelet, cut into strips 2 pieces of butterfly shrimp, boiled 30 Queen tomatoes A little bit Kaiware Roasted white sesame seeds 2 grams of frozen wasabi, Aero brand 10 grams of mayonnaise 30 grams of ponzu sauce (Ingredients for Hiyashichuka sauce) 20 grams of concentrated dried fish stock (Hiyashi Chuka sauce ingredients) 1 teaspoon sesame oil, Aero brand (ingredient for Hiyashi Chuka sauce) 30 grams of water (ingredients for Hiyashi Chuka sauce) Preparation Boil frozen Aero ramen noodles for 1 minute, then soak the noodles in cold water for 1 minute and arrange on a plate. Chill all ingredients until cold (shredded crab, shredded ham, shredded cucumber, butterfly shrimp, halved tomatoes, shredded omelet, kaiware). Soak wakame seaweed for 10 minutes. Place the chilled mixture from step 2 and the soaked wakame seaweed on the prepared plate. Sprinkle with a little roasted white sesame, wasabi, and mayonnaise. Make Hiyashi Chuka sauce by mixing ponzu sauce, concentrated dried fish stock, sesame oil, and water. Mix well and refrigerate. Pour the prepared Hiyashi Chuka sauce over the prepared ramen and serve.
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Cold udon
food Food type Main Ingredients Take time Serve Japan Noodles and pasta Noodles and pasta 15 minutes 1 place ingredient 100 grams of dried udon noodles 2 grams of ground ginger 2 grams of frozen wasabi, Aero brand 2 grams chopped green onions Seaweed cut into strips for decoration 20 cc dried fish sauce 60 cc cold water for diluting the sauce Preparation Boil dry udon noodles for 8-10 minutes, then rinse the noodles in plain water to remove the mucus. Soak the noodles in cold water for another 2 minutes until they are very cold. Arrange the noodles in a bowl, then add wasabi, chopped green onions, and sprinkle with seaweed. Mix dried fish sauce with cold water to dilute the sauce. Serve udon with dried fish sauce and serve.
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Hot soba with shabu beef
food Food type Main Ingredients Take time Serve Japan Noodles and pasta beef 30 minutes 1 place ingredient 200 grams of frozen soba noodles, Aero brand 100 grams of thinly sliced, boiled shabu beef 20 grams of boiled Chinese kale, cut into sections 1 Onsen soft-boiled egg A little soybean oil (for stir-frying mushrooms) 20 grams shimeji mushrooms 2 pieces of sliced shiitake mushrooms 10 cc - Dried fish sauce (for stir-frying mushrooms) 300 cc. water (ingredients for making soup) 1/2 teaspoon dried fish seasoning powder (ingredient for making soup) 30 cc concentrated dried fish sauce (ingredients for making soup) Preparation Heat a pan with soybean oil for stir-frying. Add shimeji mushrooms, sliced shiitake mushrooms, and dried fish sauce. Stir-fry until well blended. Boil the Chinese kale in a pot. Once done, scoop it out and soak it in cold water. Cut into 5 cm sections. Boil thinly sliced shabu beef. Boil frozen soba noodles, Aero brand, for 1 minute. When cooked, rinse the noodles in plain water to remove the mucus. Then, dip them in hot water for 10 seconds. Pour the noodles into a serving cup. Place a pot with 300 cc of water, add dried fish seasoning powder, add concentrated dried fish sauce, then boil the soup. Pour the soup into a bowl of soba noodles, place the thinly sliced boiled shabu-shabu meat on top, stir-fried mushrooms, boiled and sliced Chinese kale, and top with an onsen-boiled egg. Finished and ready to serve
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Cold soba
food Food type Main Ingredients Take time Serve Japan Noodles and pasta Noodles and pasta 20 minutes 1 place ingredient 100 grams of dried soba noodles 2 grams chopped green onions 20 cc dried fish sauce 2 grams of frozen wasabi, Aero brand Seaweed cut into strips Preparation Boil dry soba noodles in boiling water for 5-6 minutes. Rinse the noodles in plain water to remove the mucus. Soak the noodles in cold water for 2 minutes until they are very cold. Place the noodles on a plate and sprinkle with sliced seaweed. Served with chopped spring onions, wasabi and Aero brand dried fish sauce.
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Cold Somen
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place
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Pot of water with shrimp sauce
food Food type Main Ingredients Take time Serve Western food Noodles and pasta shrimp 20 minutes 1 place ingredient 140 grams of Daria Tori noodles salt 10 ml extra virgin olive oil 5 grams minced garlic 60 grams of shrimp with tail, Aero brand Coarsely ground black pepper 30 grams diced tomatoes Basil or Italian parsley 20 ml white wine 100 ml. Aero Pasta Sauce Preparation Boil water with salt. Boil Daria Tori pasta for 8 minutes. Stir fry with olive oil, garlic, shrimp, black pepper, tomatoes, basil, white wine. Mix well. Add pasta sauce, stir-fry noodles until well blended. Serve garnished with basil leaves.
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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.
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Squid ink spaghetti with seafood
food Food type Main Ingredients Take time Serve Western food Noodles and pasta Seafood 20 minutes 1 place ingredient 70 grams of black squid ink spaghetti salt 20 grams of squid, peeled and cut into rings 60 grams of white shrimp with tail, Aero brand 4 pieces New Zealand mussels 10 ml extra virgin olive oil 5 grams of sliced garlic 40 grams diced tomatoes Chicken flavor seasoning powder Coarsely ground black pepper Chopped basil leaves 40 ml white wine Preparation Put a pot of salt in a pot and boil the black squid ink pasta for 8 minutes. In a pot, add extra virgin olive oil, sliced garlic, squid, shrimp with tail on, diced tomatoes, New Zealand mussels, and stir to combine. Season with chicken seasoning powder, coarsely ground black pepper, chopped basil leaves, and white wine. Add the boiled noodles and stir-fry until well combined. Serve on a plate. Garnish with basil leaves and serve.
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Carbonara
food Food type Main Ingredients Take time Serve Western food Noodles and pasta pig 30 minutes 1 place ingredient 150 grams of Aero brand farfalle pasta salt 2 eggs, yolks, Aero brand 100 grams of diced onion 1 teaspoon Aero brand pork seasoning powder 100 grams of chopped bacon 1/4 cup Parmesan cheese powder Parmesan cheese powder (for sprinkling on top) 1 tablespoon unsalted butter 1 cup of whipping cream, Aero brand black pepper 1 sprig of parsley Preparation Put a pot of water with salt in it and boil Aero brand farfalle noodles for 8-10 minutes. Heat a pan, add sliced bacon and stir-fry until slightly crispy. Add diced onion, butter and stir-fry until well combined. Add whipping cream and pork seasoning powder. Add a little ground pepper, mix well. Add Parmesan cheese powder, mix well, then add boiled farfalle noodles, mix well. Add the egg yolk and mix well. Scoop onto a plate, sprinkle with a little ground pepper, Parmesan cheese powder and garnish with parsley sprigs. Ready to serve.
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Spaghetti Carbonara
food Food type Main Ingredients Take time Serve Western food Noodles and pasta pig 25 minutes 1 place ingredient 30 grams of Aero brand spaghetti (ingredients for boiling spaghetti) Salt (spaghetti cooking ingredient) 1 tablespoon Aero brand soybean oil (ingredient for boiling spaghetti) 50 grams of sliced bacon, Aero brand (spaghetti carbonara ingredient) 100 ml. Aero Cream (spaghetti carbonara ingredient) Coarsely ground black pepper (spaghetti carbonara ingredients) 15 grams grated Parmesan cheese (spaghetti carbonara ingredient) 1 egg (use only the yolk) (spaghetti carbonara ingredients) Preparation Boil water with salt. Boil spaghetti for 13 minutes. Set aside. Heat soybean oil in a pan. Stir-fry sliced bacon. Add cream and coarsely ground black pepper. Add grated parmesan cheese, add noodles and stir-fry, turn off the heat, add egg yolk and mix well. Place in a bowl, sprinkle with parmesan cheese and black pepper, and serve.
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Meatballs
food Food type Main Ingredients Take time Serve Western food Noodles and pasta beef 20 minutes 20 places ingredient 600 grams of minced beef 3 cloves of chopped garlic 60 grams chopped onion 2 eggs, size 3 1 sprig chopped parsley Salt and pepper Preparation Mix the minced meat with the minced garlic, minced onion, minced parsley, egg, pepper and a pinch of salt. Mix all ingredients until smooth. Put the meat in the refrigerator for 1 hour and it's done.
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Penne with Lobster Tikka
food Food type Main Ingredients Take time Serve India Noodles and pasta shrimp 30 minutes 1 place ingredient 1 frozen lobster Ginger, garlic, coriander, crushed (as desired) 2 teaspoons turmeric powder 2 teaspoons ground red pepper 2 teaspoons tandoori masala 2 tsp Haldiram's Tikka Masala Sauce 30 grams cooking cream 10 grams unsalted butter Penne pasta (as desired) 1 tablespoon olive oil 2 tablespoons lemon juice 2 tablespoons chopped basil leaves Salt (a pinch) Preparation Cut frozen lobsters lengthwise and season with ginger, garlic, coriander, turmeric powder, red chili powder, tandoori masala, garam masala and a pinch of salt, lemon juice. Rub all over the lobsters. Bring water to a boil, add olive oil, and boil penne for about 8 minutes. Heat Haldiram's Tikka Masala Sauce in hot water. Heat a pan with butter, add Haldiram's Tikka Masala Sauce, Cooking Cream and simmer for a few minutes. Add chopped basil leaves. Pour the cooked tikka masala sauce over the cooked penne. Finish by adding the cooking cream again and sprinkling with chopped basil leaves. Mix the sauce well. Place a buttered pan on the stove to grill the prepared shrimp. Grill until cooked through. 7. Ready to serve.
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Spaghetti with Tom Yum Lobster Cream Sauce
food Food type Main Ingredients Take time Serve Western food Noodles and pasta shrimp 60 minutes 1 place ingredient 15 grams ARO Tom Yum Chili Paste (Tom Yum Cream Sauce Ingredients) 20 grams of shrimp paste (Tom Yum Cream Sauce Ingredient) 1/4 teaspoon sugar (Tom Yum Cream Sauce Ingredient) 1/2 teaspoon ARO Chicken Soup Powder (Tom Yum Cream Sauce Ingredient) 40 grams ARO whipping cream (Tom Yum cream sauce ingredient) 1 tbsp ARO Chili Oil (Spaghetti Ingredients) 150 grams of spaghetti (cooked) (spaghetti ingredients) 1 Canadian lobster (cooked) (spaghetti ingredients) 20 grams canned champignon mushrooms (spaghetti ingredient) 3 pieces of fried dried chili (spaghetti ingredient) 1 kaffir lime leaves (sliced) (spaghetti ingredients) Coriander, red chili (spaghetti ingredients) Preparation Canadian Lobster Preparation Process Pull the two claws apart and set aside. Remove the lobster head and set aside. Remove the meat from the body using scissors. Remove the lobster head and eggs, and keep the head for decoration. Use the back of a knife to break the claws slightly, then remove the meat. Steps for making Tom Yum sauce Put the sweet potatoes into a mixing bowl, add the Tom Yum paste, chili paste, sugar, chicken soup powder, whipping cream, mix well. Stir-frying steps Heat a pan with chili oil. When it starts to heat up, add canned mushrooms, followed by lobster meat. Stir-fry until everything is well combined. Add spaghetti (cooked) and stir-fry until well combined. Add fried dried chili and the mixed Tom Yum Kung sauce. Stir-fry until well combined. Add sliced kaffir lime leaves, sprinkle with red chili, stir-fry until well blended and arrange on a plate.
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Made to order pasta shop
food Food type Main Ingredients Take time Serve Western food Noodles and pasta Noodles and pasta 30 minutes 1 place ingredient Pasta Tomato sauce base ingredients 20 cc Ondoliva Extra Virgin Olive Oil 30 grams of minced Chinese garlic 200 grams chopped onion 100 grams Rosso Tomato Sauce 200 grams of chopped Rosso tomatoes 200 grams chopped tomatoes 1 gram dried bay leaves 2 grams dried oregano 5 grams of salt 2 grams coarsely ground black pepper 20 grams of anchovy seasoning powder 600 grams of water Pasta Cream sauce base ingredients 60 grams unsalted butter 40 grams all-purpose flour 1,000 grams of fresh cream 400 grams fresh milk 12 grams of salt 10 grams of anchovy seasoning powder Beef Bolognese Pasta Ingredients 40 grams minced beef 160 g Tomato Pasta Sauce Base 2 grams Parmesan cheese 1 gram parsley 120 grams of La Molisana spaghetti, cooked Ingredients for Pasta with Carbonara Sauce with Bacon Cabonara Pasta with Bacon 120 g Pasta Base Cream Sauce 30 grams bacon 120 grams of La Molisana spaghetti, cooked 1 gram egg yolk 1 gram coarsely ground black pepper 2 grams Parmesan cheese 1 gram parsley Pesta sauce Pasta with Bacon Ingredients 120 g Pasta Base Cream Sauce 30 grams of Verde Pesto Sauce 30 grams bacon 120 grams of La Molisana Penne Liche #18, cooked 1 gram coarsely ground black pepper 2 grams Parmesan cheese 1 gram basil leaves Truffle sauce Pasta with Bacon ingredients 120 g Pasta Base Cream Sauce 30 grams bacon 20g Truffle Mushroom Sauce 120 grams La Molisana Fusilli #28, cooked 1 gram coarsely ground black pepper 2 grams Parmesan cheese 1 gram parsley Aglio Olio Pasta with Bacon 15 cc Ondoliva Extra Virgin Olive Oil 15 grams of sliced Chinese garlic 1 gram dried red chili 40 grams bacon 120 grams of La Molisana spaghetti, cooked 10 grams basil leaves 3 grams of anchovy seasoning powder 1 gram coarsely ground black pepper Preparation How to make Pasta Tomato sauce base (Pasta Tomato sauce base) 40 minutes | Makes 5 servings Add oil to a pan and stir-fry the garlic and onion until cooked. Add chopped tomatoes and stir-fry until cooked. Add the Rosso tomato sauce concentrate and the chopped Rosso tomatoes. Add bay leaves, oregano, salt, black pepper and anchovy powder and stir to combine. Add water and boil for 10 minutes. How to make Pasta Cream sauce base in 15 minutes | Makes 10 servings Put butter and flour in a bowl and mix well. Add in fresh cream and fresh milk and boil until the mixture is smooth. Season with salt and anchovy seasoning powder. How to make Beef Bolognese Pasta in 5 minutes | Makes 1 serving Add the tomato pasta sauce base and meat to the pan and stir until the meat is cooked. Add cooked pasta and stir to combine. Scoop into a plate, sprinkle with Parmesan cheese and garnish with parsley. How to make 5-minute Carbonara Pasta with Bacon | Makes 1 serving 1. Fry the bacon in a pan until cooked. Add the creamy pasta sauce base and stir until hot. Add cooked pasta and stir to combine. Add the egg yolk and mix well. Scoop into a bowl, sprinkle with black pepper, parmesan cheese and garnish with parsley. How to make Pesto sauce Pasta with Bacon in 5 minutes | Makes 1 serving Fry the bacon in a pan until cooked. Add the creamy pasta base and pesto sauce and stir until hot. Add cooked pasta and stir to combine. Scoop into a plate, sprinkle with black pepper, Parmesan cheese and garnish with basil leaves. How to make Truffle sauce Pasta with Bacon in 5 minutes | Makes 1 serving Add the creamy pasta base and truffle sauce to the pan and stir until hot. Add cooked pasta and stir to combine. Scoop into a bowl, sprinkle with black pepper, parmesan cheese and garnish with parsley. How to make Aglio Olio Pasta with Bacon in 5 minutes | Makes 1 serving Add olive oil to a pan. Add red chili and fry until fragrant. Add garlic and stir-fry until fragrant. Add the bacon and stir-fry until cooked. Add cooked pasta and stir to combine. Season with anchovy powder and black pepper. Add basil leaves and stir-fry until well blended. Scoop into a plate and garnish with basil leaves.
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Stir-fried Macaroni with Shrimp
food Food type Main Ingredients Take time Serve Western food Noodles and pasta shrimp 0 minutes 6 places ingredient Shrimp Macaroni = 6 servings Boil the pasta 500 grams of La Molisana Chifferi Rigati 1.5 liters of water (for boiling noodles) 15 grams of salt 18 pieces of aro white shrimp, frozen 80 grams oil 50 grams minced garlic 200 grams sliced onion 5 chicken eggs 200 grams of 3-color vegetables 200 grams of sliced plum tomatoes Stir-fry sauce 400 grams aro tomato sauce 200 grams aro sriracha chili sauce 30 grams of sugar 50 grams of light soy sauce 1 gram ground white pepper Preparation Put water on the stove to boil noodles, add salt, wait until the water boils, then add noodles. While boiling, stir the noodles to prevent them from sticking together. Boil for about 15 minutes. Heat a pan, add oil, when the pan is hot add garlic, onion, stir-fry until cooked then add eggs. Add the shrimp next. When the shrimp is cooked, add the three-color vegetables, tomatoes, add the sauce and season. Add the cooked noodles, mix well, then add the tomatoes and tri-color vegetables last. Sprinkle with chopped spring onions.
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Korean ramen
food Food type Main Ingredients Take time Serve Korea Noodles and pasta pig 30 minutes 1 place ingredient Spicy Ramyeon 500 cc. water 1 pack Shin Ramyun Super Spicy 30 grams of tteokguk flour 50 grams of Chinese cabbage kimchi 10 grams of chopped Japanese green onions 2 grams of red chili peppers, cut into sections 2 grams of green chili peppers, cut into sections 10 grams of pickled radish Ramyeon - Seafood 500 cc. water 1 pack Nongshim Neo-oguri seafood ramen 30 grams of white shrimp with tail (55-70 pieces/pack) 30 grams frozen cuttlefish rings 10 grams of chopped Japanese green onions 2 grams of red chili peppers, cut into sections 2 grams of green chili peppers, cut into sections 10 grams of pickled radish Spicy Chicken Cheese Dry Ramyeon (Ramyeon - Hot chicken Cheese) 500 cc. water 1 pack Samyang Spicy Chicken Cheese Dry Ramen 1 egg, size 2 40 grams of thinly sliced shabu-grade pork belly, 1.5 mm. 10 grams of chopped Japanese green onions 2 grams of red chili peppers, cut into sections 2 grams of green chili peppers, cut into sections 10 grams of pickled radish Spicy Chicken Dry Ramyeon (Ramyeon - Hot chicken) 500 cc. water 1 pack Samyang Spicy Chicken Dry Ramen 3 pieces smoked chicken cocktail sausage 15 grams of shredded mozzarella cheese mixed with cheddar cheese 10 grams of chopped Japanese green onions 2 grams of red chili peppers, cut into sections 10 grams of pickled radish Preparation How to make Spicy Ramyeon Separate the seasonings into bowls. Bring water to a boil, add ramen noodles, tteokguk and kimchi, and boil for 4-5 minutes. Pour the noodle water into the seasoning bowl, dissolve the seasoning, then pour the noodles into the bowl. Blanch the spring onions and red and green chilies and boil for 15 seconds. Garnish on top. Served with pickled radish How to make Seafood Ramyeon (Ramyeon - Seafood) Separate the seasonings into bowls. Bring water to a boil, add ramen noodles and boil for 4 minutes. Add seafood and boil for 30 seconds until cooked. Pour the noodle water into the seasoning bowl, dissolve the seasoning, then pour the noodles into the bowl. Blanch the spring onions and red and green chilies and boil for 15 seconds. Garnish on top. Served with pickled radish How to make Spicy Chicken Cheese Dry Ramyeon (Ramyeon - Hot chicken Cheese) Separate the seasonings into bowls. Bring water to a boil, add ramen noodles and boil for 4-5 minutes. Pour out the noodle water, leaving 3 tablespoons. Add the noodles and 3 tablespoons of water. Mix well. Pour into a bowl. Boil the Shabu pork in boiling water for 30 seconds until the pork is cooked. Place the pork on the noodles. Make onsen eggs by boiling the eggs in hot water until they are completely submerged. Cover and leave for 15 minutes. Soak in ice mixed with cold water for 10 minutes. Then crack the onsen egg onto the noodles. Blanch the spring onions and red and green chilies and boil for 15 seconds. Garnish on top. Served with pickled radish How to make Spicy Chicken Cheese Dry Ramyeon (Ramyeon - Hot chicken Cheese) Separate the seasonings into bowls. Bring water to a boil, add ramen noodles and boil for 4-5 minutes. Pour out the noodle water, leaving 3 tablespoons. Add the noodles and 3 tablespoons of water. Mix well. Pour into a bowl. Score the sausage on both sides and boil in boiling water for 30 seconds until cooked. Place on top of the noodles. Place cheese on top of noodles. Blanch the spring onions and red and green chilies and boil for 15 seconds. Garnish on top. Served with pickled radish
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Traditional Tom Yum Noodles
food Food type Main Ingredients Take time Serve Thai Noodles and pasta Noodles and pasta 5 minutes 1 place ingredient 60 grams of noodles 25 grams bean sprouts 15 grams of morning glory 5 grams of boiled pork neck 5 grams of boiled pork liver 5 grams of boiled pork heart 5 grams of boiled pork intestines 15 grams of round fish balls 10 grams of fried fish balls mixed with shrimp 10 grams of fried fish sticks 3 grams of dried shrimp 5 grams peanuts 2 grams of spring onion 2 grams coriander 2 grams of sawtooth coriander 15 grams of lemon 3 grams of chili powder 20 grams of seasoning 5 grams of fried pork rinds with garlic 20 grams of minced pork 3 grams of pickled mustard greens 0.5 g pepper 150 ml. broth Preparation Take the fried shrimp balls and fish sticks and fry them until they are a nice color. Then cut the fish sticks into thin pieces. As for the fish balls, boil them and put them in a container. Boil noodles in boiling water with bean sprouts and morning glory. Place in a bowl and mix with fried garlic oil, seasoning and lime juice. Place the meat (pork pieces, liver, heart and small intestines) and meatballs on a bowl, then garnish with chili powder, peanuts, dried shrimp, pepper and sprinkle with vegetables. Ladle the soup into bowls and serve (if served dry, serve with lemon wedges).
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Fettuccine with Truffle Mushroom Cream Sauce
food Food type Main Ingredients Take time Serve Western food Noodles and pasta Noodles and pasta 30 Min 1 place ingredient Truffle Mushroom Cream Sauce (Total weight of sauce after cooking is 220 grams) 30 g. Viander Truffle Mushroom Sauce 40 grams of onions, peeled, 1 kilogram 200 ml Millac Gold Cream 1 liter 2 grams Aero iodized table salt 200 grams x 12 bags 3 grams , Spoon brand, pure white sugar, 1 kg. x 5 bags 0.5 g ground black pepper 10 grams unsalted butter 5 grams all-purpose flour 1 dish cost per 65 grams La Molisana Fettuccine No. 104 110 g Truffle Mushroom Cream Sauce 2 ml Ondoliva Olive Oil, Truffle Flavor (to sprinkle) 1 gram of Canaruro Parmesan Cheese Powder 50 g Aero Frozen Sliced Champignon Mushrooms 5 ml Aero Soybean Oil 1 liter x 3 bottles 1 set of black spoon and fork set, plastic wrapped, panel type, size 15 cm. x 50 sets 1 set Aero food tray PP 1 compartment with lid, pack of 25 sets Preparation How to make sauce Heat a pan, add butter and fry the onion until it starts to turn translucent. Add the all-purpose flour and fry. Add the concentrated mushroom and truffle sauce and stir-fry for a while. Top with cream and seasoning. How to boil noodles Boil about 1 liter of water per 100 grams of pasta. When boiling, add salt and pasta and boil for 11 minutes, then cook. Cooking instructions for 1 serving Heat a pan with oil. When the oil is hot, add the mushrooms and stir-fry until cooked. Add the truffle mushroom sauce when the sauce is thick. Add the noodles and stir-fry until well combined. Serve sprinkled with grated Parmesan cheese and truffle-scented olive oil.
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Sukhothai noodles
food Food type Main Ingredients Take time Serve Thai Noodles and pasta pig 30 Min 1 place ingredient Broth 5,000 ml. 1000 grams of pork bones 300 grams of radish 20 grams of coriander root Thai garlic, peeled, 50 grams Aero white peppercorns 10 grams 15 grams of pandan leaves 30 grams of salt 80 grams of granulated sugar Healthy Boy Soy Sauce, Formula 1, 40 ml. Pork seasoning powder 15 grams 6000 ml of plain water 500 grams of fatty pork Seasoning Mitr Phol Pure White Sugar 50 grams Healthy Boy , 100 ml. Fish Sauce Seasoned minced pork Aero Frozen Minced Pork 200g Healthy Boy, 10 grams of fish sauce 5 grams of sugar 50 grams of plain water 1 serving of Sukhothai noodles Mahachai, small noodles, 60 grams 30 grams of bean sprouts 30 grams of yardlong beans 20 grams of Chinese steamed dumplings Pork meatballs, pork mixed with chicken, 25 grams Fatty pork (pork hip) 20 grams Dumpling sheets (crispy dumplings) 5 grams Fried garlic, pork rinds, 10 grams 5 grams of chopped sawtooth coriander Aero ground garden chili 5 grams 30 grams of boiled minced pork Seasoning 15 grams Aero Frozen Lemon Juice 15 ml. Red shrimp 5 grams Rai Thep ground peanuts 15 grams Broth 150 grams Preparation Soup Boil water, pork bones, and fatty pork until boiling, then reduce heat and skim off foam. Add radish, pandan leaves, coriander root, garlic, white peppercorns. Season with rock sugar, salt, seasoning powder, and light soy sauce. Simmer for at least 1.30 hours. Seasoning Simmer sugar and fish sauce together until blended. Mix together lime juice, chili powder, peanuts, red shrimp, and boiled minced pork. Then add the soup and mix well. Sukhothai noodles Boil noodles, bean sprouts and winter melon, then put in a bowl. Arrange boiled pork, fish maw, pork meatballs, and fried garlic. Pour the sauce over the noodles, sprinkle with coriander leaves and crispy wontons.
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Noodle-free Rad Na with Chinese Kale
food Food type Main Ingredients Take time Serve Thai Noodles and pasta pig 30 Min 1 place ingredient 100 grams of kale 80 grams Pro Butcher Frozen Sesame Oil Marinated Pork 1 egg, Aero, size 2, with lid 40 ml Aero Sauce 1100 g. 240 ml clean water 1 gram Aero iodized table salt 200 grams x 12 bags 10 grams fresh garlic, peeled (minced) 30 grams Aero Soybean Oil 1 liter x 3 bottles 10 grams Aero tapioca flour 20 ml. clean water (used for mixing with tapioca flour) 1 set Aero bowl with clear PP lid, 24 oz., pack of 50 pieces 2 sets of Aero long spoon and fork set, clear PS, pack of 50 pairs Preparation Bring clean water to a boil, add salt, then blanch the chopped kale in it. Then, put the chocolate in clean water mixed with ice, and scoop it up and set aside to drain. Heat a pan with oil, then add pork and stir-fry until cooked. Add the sauce and water. Wait until the water boils. Mix the cornstarch with water and add it. Stir continuously until the water is thick. Crack the eggs into the bowl and stir until the eggs are cooked. Mix the ingredients well. Place the blanched kale stems on a serving plate. Pour the sauce over the kale. Serve with chili sauce, sugar, chili powder and pepper.
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Baked shrimp with glass noodles
food Food type Main Ingredients Take time Serve Thai Noodles and pasta shrimp 30 Min 1 place ingredient 200 grams MRP white shrimp, jumbo net bag (16-25 pieces per bag) 50 grams Aero mung bean vermicelli 30 grams Aero Glass Noodle Sauce 150 ml clean water 1 gram black peppercorns 50 grams Aero Bacon 10 grams of celery, cut into 1-inch pieces 10 grams of spring onions, cut into 1-inch pieces 5 grams coriander root 1 set Aero bowl with clear PP lid, 24 oz., pack of 50 pieces 2 sets of Aero long spoon and fork set, clear PS, pack of 50 pairs Preparation Trim the shrimp heads, split the backs, and wash them. Mix Aro glass noodle sauce with clean water until blended. Then soak the glass noodles in it. Place the chopped bacon in the oven, along with the coriander root and pepper, then add the glass noodles and the glass noodle broth. Close the lid and steam over medium heat for about 3 minutes. Then place the shrimps in a row and close the lid and steam for another 3 minutes. When everything is cooked, turn off the heat, open the lid, add the chopped celery and spring onion, and close the lid and continue to cook for another 1 minute. Then serve with seafood sauce.
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Stir-fried spaghetti with dried chili, bacon and Isaan sausage
food Food type Main Ingredients Take time Serve Thai Noodles and pasta other 30 Min 1 place ingredient 60 grams Aero Isan sausage 70 grams La Molisana Spaghetti No. 15 80 grams Aero Bacon 10 grams fresh garlic, peeled (sliced) 3 grams of dried chili peppers, stems removed (cut into sections) 15 grams basil 30 grams Aero All-Purpose Stir-Fry Sauce 1 gram ground black pepper 40 grams Aero Soybean Oil 1 liter x 3 bottles 2 grams Aero iodized table salt 200 grams x 12 bags 1 gram Safepack ready-to-use fried garlic 1 gram of fried dried chili peppers 1 gram fried basil 1 set Aero black PP plastic food box with lid 750 ml. 2 sets of Aero long spoon and fork set, clear PS, pack of 50 pairs Preparation Place the Isaan sausage in a hot air oven at 180 degrees for 5 minutes, then turn it over and bake for another 5 minutes. When it is nicely browned, cut it diagonally in half and set aside. Bring clean water to a boil, add salt and oil, then add spaghetti and boil for 8 minutes, then scoop out and put in cold water, then drain. Heat a pan with oil, then cut the bacon into 1-inch wide pieces and fry until the bacon starts to turn yellow. Scoop out half and set aside, then fry the other half until golden brown. Use the same pan, fry the dried chili and garlic until fragrant, then add the spaghetti and bacon that were scooped up and set aside, and stir-fry until well combined. Season with all-purpose sauce. Add Isan sausage and basil leaves and stir-fry together. Then arrange on a serving plate. Garnish with crispy basil leaves, crispy fried bacon, fried garlic and fried dried chili.
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Stir-fried noodles with seafood by the sea
food Food type Main Ingredients Take time Serve Chinese food noodles and Pasta Seafood 45 Min 1 place ingredient 4 pieces of frozen white shrimp, unpeeled, deveined, with tail intact 40 grams Marine Pro steamed crab meat 10 grams of Aero medium shiitake mushrooms 40 ml Aero Sauce 1100 g. 50 grams of frozen squid with pineapple slices 50 grams of thin egg noodles 10 grams Aero tapioca flour 260 ml. Aero drinking water, size 6 liters, 1 gallon 10 grams fresh garlic, peeled, chopped 10 grams of spring onions, cut into 1-inch pieces 25 grams of Chinese chives, cut into 1-inch pieces 50 grams of sliced bamboo shoots 80 ml Aero Soybean Oil 1 piece Aero sugarcane pulp bowl 850 ml. x 50 pieces 1 pair Aero long spoon and fork set, PS clear, pack of 50 pairs Preparation 1. Clean the squid, score the squid beautifully, and cut into pieces. 2. Boil water, add bamboo shoots and blanch. Remove and put in cold water. Then use the same water to blanch squid and shrimp until cooked. Remove and put in cold water. 3. Rinse the noodles in water, then blanch them in hot water. Remove and shock them in cold water, then sear them in a pan over high heat. Scoop them into a serving dish. 4. Heat a pan over low heat, stir-fry garlic until fragrant and yellow, then stir-fry the sauce until fragrant, add water, wait until it starts to boil, add bamboo shoots, and the seafood that was blanched. 5. Then add mushrooms, chopped chives. When everything is cooked, add cornstarch mixed with water, stir until the liquid is thick enough. Add chopped spring onions and pour over the prepared noodles. Sprinkle with crab meat before serving.
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Stewed Chicken and Bitter Melon Noodles
food Food type Main Ingredients Take time Serve Thai noodles and Pasta Chicken 30 Min 1 place ingredient Soup 2000 grams of chicken legs 12 liters water 1 packet of instant noodle soup, thick and concentrated, brand: Fa Thai 500 grams of radish 500 grams of bitter melon 40 grams of dried shiitake mushrooms 110 grams of palm sugar Stewed Chicken and Bitter Melon Noodles 75 grams of noodles 120 grams stewed chicken leg (1 leg) 30 grams of stewed shiitake mushrooms 20 grams stewed radish 30 grams stewed bitter melon 45 grams chicken blood 30 grams kale 10 grams bean sprouts 10 grams fried garlic 200 grams of broth Vegetable side dish 5 grams of parsley 10 grams of shredded bitter melon Preparation Put 12 liters of water in a pot and add the chicken legs. When it starts to boil, add the radish, bitter melon, and dried shiitake mushrooms soaked in water until soft, followed by the concentrated instant noodle soup, Fa Thai brand. Simmer for about 45 minutes, being careful not to let it boil too hard. When the time is up, add the palm sugar and continue to simmer until the sugar dissolves. Then scoop out the vegetables and set aside. Continue to simmer for another 15 minutes until the chicken legs are soft and tender. Boil the chicken blood until cooked. Scoop it up and put it in a bowl. Boil the noodles, bean sprouts and vegetables and put them in a bowl. Add the bitter melon, mushrooms, radish and chicken legs to the bowl. Scoop about 200 grams of soup into the bowl, sprinkle with fried garlic, sliced bitter melon and chicken blood. You can also garnish with chopped parsley if you like.
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Jajangmyeon and Tangsuyuk
food Food type Main Ingredients Take time Serve Korea Rice and flour Vegetable 45 Min 1 place ingredient Jajangmyeon, 2 servings 100 grams of Chunjang black soybean sauce 30 ml Aero Soybean Oil 30 grams fresh garlic, peeled, chopped 50 grams of chopped onion 50 grams of shredded carrots 50 grams potatoes 50 grams zucchini 15 ml Aero sesame oil 350 ml Aero plain water (1) 5 grams Aero corn starch 10 ml Aero water (2) 30 grams of pure white sugar, 1 kg. 15 grams soy sauce 10 grams of Chongjongwon finely ground Korean chili peppers 1 block frozen Aero Ramen noodles Tang Suyuk, 2 servings 400 grams Aero frozen chicken thigh meat 50 grams Aero corn flour for frying chicken 1000 ml palm oil for frying 30 ml Aero Concentrated Oyster Sauce 40 ml Chongjongwon Korean soy sauce 15 ml Aero Soybean Oil 50 grams of pure white sugar, 1 kg. 15 ml. Safepack artificial vinegar 3 grams Aero cornstarch for making sweet and sour sauce 10 ml Aero water (1) 75 grams of 3-color bell peppers 50 grams of onion 100 ml Aero plain water (2) Jajangmyeong + Tangsuyuk (sweet and sour fried chicken) 1 serving Jajangmyeong 1 serving Tangsuyuk 1 set Aero black PP food box, 2 compartments with lid, 900 ml. 1 set Aero Sakura PP round bowl with lid 1 set of black spoon and fork set, plastic wrapped, panel type, size 15 cm. Preparation How to make Jajangmyeon Heat a pan, add oil, onion, potatoes and carrots, stir-fry. When the vegetables start to cook, add the zucchini and continue to stir-fry. Add sauce, Chunjang, black soybean paste sauce, sesame oil, stir-fry and add water (1). Boil until vegetables are cooked. Season with soy sauce and Korean chili powder. Prepare cornstarch mixed with water (2) and add in and continue to stir-fry until thick. Prepare ramen noodles, boil them and add them to the sauce. Mix well and arrange on a plate. How to make tangsuyuk Marinate chicken thighs with oyster sauce, then coat with corn flour (1) and fry. Fry 2 times: the first time at 190 degrees for 7 minutes to cook the chicken, and the second time at 190 degrees for 2 minutes to make it crispy. Heat a pan, add oil, stir-fry onion, 3-color bell pepper. Add water (2) and season with sugar, vinegar and soy sauce. Stir-fry until well blended. Mix cornstarch and water (1) and pour into the sauce and continue to simmer until thickened. Add the fried chicken and mix with the sauce. Arrange on a plate.
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Stewed Pork Noodles
food Food type Main Ingredients Take time Serve Thai noodles and Pasta Pork 180 Min 1 place ingredient Braised Pork (15 servings) 1500 grams of pork liver 3000 grams of water 90 grams of instant noodle soup, concentrated, thick soup, Fa Thai brand 30 grams of Chinese herbal stew set 20 grams pandan leaves 10 grams of coriander root 15 grams garlic 3 grams pepper 20 grams of shiitake mushrooms 15 grams of seasoning sauce 25 grams of palm sugar Soup (15 servings) 1000 grams of pork ribs 6000 grams of water 175 grams of instant noodle soup, concentrated, thick soup, Fa Thai brand 100 grams of radish 35 grams of Chinese herbal stew set 15 grams coriander root 20 grams garlic 5 grams of pepper Stewed Pork Noodles 70 grams of noodles 30 grams of Chinese kale 5 grams of spring onions 80 grams stewed pork 5 grams of shiitake mushrooms 3 grams fried garlic 200 grams of broth Preparation Stewed Pork Cut the pork liver into 1-inch pieces. Take garlic, coriander root, pepper, crush until broken, then wrap in a thin cloth, together with Chinese herbal medicine, tie together with pandan leaves. Put water in a pot, then add pork shank, liver and herb wrap. Heat until it starts to boil, skim off the foam. Season with instant noodle soup, thick soup, clear soup, seasoning sauce, palm sugar, and then add shiitake mushrooms. Simmer until the pork liver begins to become tender, approximately 1.5 - 2 hours. Soup Take garlic, coriander root, pepper, crush until broken, then wrap in a thin cloth, together with Chinese herbal stew ingredients. Put water in a pot, then put in the pork ribs and herbs. Heat until it starts to boil, skim off the foam, add the radish, season with instant noodle soup, thick soup, clear soup. Simmer until the soup is fragrant and flavorful, about 1.5 hours. noodles Boil noodles and Chinese kale and put in a bowl. Scoop the stewed pork onto the noodles with a little bit of stewed pork sauce. Ladle about 200 ml of broth into a bowl, sprinkle with fried garlic and spring onions.
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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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Stir-fried Szechuan Noodles with Sliced Pork
Stir-fried Szechuan Noodles with Sliced Pork - by Chef Otto food Food type Main Ingredients Take time Serve China Mala Hot Pot, Pork Pan & Shabu noodles and Pasta 30 Min 1 place ingredient 5 grams carrots 1 gram of spring onion 1 gram Chinese garlic Sprinkle a little roasted white sesame seeds. 10 grams of golden wood ear mushrooms 5 grams of maitake mushrooms 50 grams of vermicelli, boiled 5 grams of Zhenchun mixed sesame and peanut sauce 5 grams Sichuan chili oil 5 grams of Leekumkee oyster sauce 20 grams of sliced Kurobuta pork belly 10 grams of sliced Kurobuta pork loin 10 grams of sliced Kurobuta pork neck
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Cold Nengmian noodles served in a watermelon
food Food type Main Ingredients Take time Serve Korea noodles and Pasta noodles and Pasta 60 Min 1 place ingredient 60 ml. plain water 15 ml soy sauce 8 grams mirin 1 gram dashi powder 3 grams of sugar 1.5 grams grated ginger 50 grams of watermelon 60 grams of ice 120 grams of Nengmian noodles 0.5 boiled eggs 10 grams Kamaboko 1 piece 10 grams of crab sticks, 1 piece 2 grams Japanese cucumber 2 grams chopped Japanese leeks 1 gram of seaweed Preparation Boil the noodles in boiling water for 30 seconds. Rinse with cold water and set aside. Mix water, soy sauce, mirin, dashi powder, sugar and grated ginger. Put it on the stove and wait until it boils, then turn off the heat and let it cool. Put the ingredients into a blender, add watermelon and ice, blend until smooth. Place the boiled noodles in a watermelon rind container, followed by the boiled eggs, Japanese leeks, Japanese cucumbers, crab sticks, kamaboko, and seaweed powder. Scoop the blended soup into a bowl and serve.
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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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Pad Thai with Glass Noodles and Large White Shrimp - by Chef Titum
food Food type Main Ingredients Take time Serve Thai noodles and Pasta Glass Noodles 45 Min 1 place ingredient Pad Thai with Glass Noodles and Large White Shrimp - by Chef Titum Pad Thai with Glass Noodles and Large White Shrimp - by Chef Titum Pad Thai with Glass Noodles and Large White Shrimp - by Chef Titum
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Dry noodles with braised duck breast - by Chef Benz
food Food type Main Ingredients Take time Serve China noodles and Pasta Duck 35 Min 1 place Preparation Dry noodles with braised duck breast Dry noodles with braised duck breast Dry noodles with braised duck breast
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Spaghetti with Meatballs
food Food type Main Ingredients Take time Serve Western food noodles and Pasta noodles and Pasta 25 Min 1 place ingredient 1 bag Aero Spaghetti with Frozen Pork Tomato Sauce 6 frozen pork balls 30 grams Aero Parmesan Cheese Powder 20 ml olive oil Preparation Heat a pan, add olive oil, then add Meat Balls and fry until the meatballs are a nice brown color. Add the Bolognese sauce and simmer with the Meat Balls until the sauce boils. Add the spaghetti and mix well. Then scoop onto a plate. Sprinkle with Parmesan cheese.
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