Recipe
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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