Recipe
Delicious grilled pork
food Food type Main Ingredients Take time Serve Thai Meat dishes pig 40 minutes 4 places ingredient 60 grams of Rosdee Menu, marinated and grilled 30 grams coriander root 140 grams coconut sugar 2 teaspoons dark soy sauce 4 teaspoons soybean oil 1 teaspoon salt 1 teaspoon sweetened condensed milk 1 kilogram pork hip 200 grams of pork fat Preparation Add coriander, coconut sugar, dark soy sauce, soybean oil, salt, and Ros Dee Grill Seasoning Powder into a bowl and mix until the sugar dissolves. Then add evaporated milk and mix until all ingredients are combined. Then add pork hip, pork fat pieces, marinate for about 30 minutes or overnight. Soak the skewers that you will use to skewer the pork in water first so that they won't burn when you grill them. Before grilling, apply oil to the grill to prevent the pork from sticking to the grill. Then grill the pork. Then use a brush soaked in pork fat and vegetable oil that we used for marinating to brush on the grilled pork. This will make the pork even more tender.
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Fried Fermented Pork Salad
food Food type Main Ingredients Take time Serve Thai Salads and salads pig 20 minutes 1 place ingredient 250 grams of 70% mixed fragrant rice, Chat brand (cooked) (ingredients for fried rice (100 grams each, 3 pieces)) 40 grams of red curry paste (ingredients for fried rice (3 balls, 100 grams each)) 1 egg (Ingredients for fried rice (3 pieces, 100 grams each)) 3 grams of kaffir lime leaves (ingredients for fried rice (3 pieces, 100 grams each)) 50 grams of crispy flour (ingredients for fried rice (3 balls, 100 grams each)) 50 grams of rice flour (ingredients for fried rice (3 balls, 100 grams each)) 120 grams of lime water (ingredients for fried rice (3 balls, 100 grams each)) 2 liters palm oil (ingredients for fried rice (3 pieces, 100 grams each)) 1 tablespoon lime juice (for the salad) ½ teaspoon chili powder (ingredient for salad) 2 pieces of chopped garden chili peppers (ingredients for the salad) 5 grams of sliced shallots (ingredients for the salad) 30 grams of sausage sticks (ingredients for the salad) 30 grams of boiled pork skin, cut into strips (ingredients for the salad) 5 grams of sliced ginger (ingredients for salad) 5 grams of chopped coriander leaves (ingredient for salad) 5 grams chopped green onions (ingredients for salad) 2 pieces of fried dried chili (ingredients for the salad) 5 grams mint leaves (ingredients for salad) 10 grams of roasted soybeans (ingredients for salad) 1 teaspoon sugar (ingredient for salad) 1 tablespoon fish sauce (ingredient for the salad) Preparation 70% Jasmine rice, Chat brand (cooked), mixed with curry paste, eggs, lime leaves, formed into a tight ball. Mix the crispy flour and rice flour. Dip the rice in the flour and fry until it becomes flakes to sprinkle on top. Mix dressing, sugar, fish sauce, lime juice, chili powder, add fried rice, crush it, add chili, shallots, sour sausage, pork skin, ginger, Chinese chives, mix well and serve.
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Pork dumplings
food Food type Main Ingredients Take time Serve Thai Snacks pig 60 minutes 30 places ingredient 2 teaspoons Dek Somboon Concentrated Oyster Sauce 2 teaspoons Dek Somboon Soy Sauce, Recipe 1 Perfect Child, Jigchow Sauce 250 grams of bouncy pork 100 grams of minced pork 200 grams minced pork 1 egg white 15 grams of sugar 5 grams of salt 2 teaspoons sesame oil 15 grams of tapioca flour 30 sheets of dumpling sheets 2 shiitake mushrooms Preparation Place ice in a bowl for kneading the filling of the dumplings. Add the pork balls, minced pork, and minced pork fat. Mix the ingredients together and knead by hitting the bowl. Add egg whites and egg yolks and knead until it becomes sticky and bouncy. Add sugar, salt, ground pepper, sesame oil, then add Dek Somboon, concentrated oyster sauce, Dek Somboon light soy sauce formula 1. Add tapioca flour and mix well. Cut the sheets into round shapes, cutting off the corners. Cut the shiitake mushrooms into small cubes. 6. Wrap the dumplings beautifully. Add mushrooms to decorate the dumplings. 7. Steam for about 7-8 minutes until cooked. 8. Arrange on a plate and serve with Dek Somboon, Jig Cho sauce.
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Sea bass congee
food Food type Main Ingredients Take time Serve Thai Rice and flour pig 30 minutes 1 place ingredient 1/2 tablespoon fried garlic ((rice porridge recipe)) 1 tablespoon spring onion ((rice porridge recipe)) 1 tablespoon celery ((rice porridge recipe)) 85 grams of soybean paste ((dipping sauce recipe)) 20 grams coriander root ((dipping sauce recipe)) 35 grams peeled garlic ((dipping sauce recipe)) 20 chili peppers ((dipping sauce recipe)) 20 grams of light soy sauce ((dipping sauce recipe)) 20 grams of vinegar ((dipping sauce recipe)) 25 grams lime juice ((dipping sauce recipe)) 30 grams of granulated sugar ((dipping sauce recipe)) 2 tablespoons boiled water ((dipping sauce recipe)) 1 liter of water ((soup recipe)) 1 tablespoon chicken seasoning powder ((soup recipe)) 8 grams sliced galangal ((soup recipe)) 8 grams celery root ((soup recipe)) 5 grams crushed garlic ((soup recipe)) 1/2 teaspoon crushed pepper ((soup recipe)) (Use 450 ml of stock for 1 cup of rice porridge) 50 grams of Q-Fresh frozen sliced sea bass fillet (size 10-15 grams/piece) ((rice porridge recipe)) 1/2 tablespoon of pickled mustard greens ((rice porridge recipe)) 1/4 teaspoon ground pepper ((rice porridge recipe)) 1 tablespoon light soy sauce ((rice porridge recipe)) Preparation Stock making process Put water in a pot, add chicken seasoning powder, sliced galangal, celery root, crushed garlic, crushed pepper. Once our stock has boiled, we will strain it to get only the stock. Add cooked rice into the pot, followed by frozen sea bass from Qfresh. Once the fish is cooked, it will be delicious and sweet. While we are adding the sea bass, do not stir at all because it will make the soup smell fishy. We will stir again only when the water boils to reduce the fishy smell. Then add Chinese celery, ground pepper, white soy sauce, fried garlic, Chinese celery, and spring onions. Steps for making dipping sauce Put soybean paste, coriander root, Thai garlic, chili, sugar, boiled water, lime juice, light soy sauce, vinegar into a pot, then blend.
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Pork Leg Rice (Restaurant Recipe)
food Food type Main Ingredients Take time Serve Thai Meat dishes pig 120 minutes 10 places ingredient 4 tablespoons vegetable oil ((braised pork seasoning)) 60 grams of cinnamon ((five-spice powder)) 60 grams of star anise ((five-spice seasoning)) 100 grams of Thai garlic ((Chinese five-spice seasoning)) 50 grams of Chong Jia ((finely chopped pork seasoning)) 100 grams of shallots ((five-spice seasoning)) 50 grams of Chinese chives ((Chinese five-spice seasoning)) 120 grams of brown sugar ((braised pork seasoning)) 150 grams of Dek Somboon Thick Oyster Sauce 1.5 – 2 kilograms, front leg of pork 100 grams of light soy sauce 100 grams of dark soy sauce 120 grams brown sugar 80 grams of Chinese rice wine 500 grams of shredded mustard greens (pickled mustard greens) 3 liters of water 300 grams of baby emperor salt oil 2 tablespoons cornstarch ((per 40 ml of water)) Preparation Boil the minced pork leg in water. Stir-fry with five spice powder, oil, cinnamon, star anise, garlic, Chinese chives, shallots, and herbs. Increase the heat and stir-fry until fragrant. Add brown sugar. Bring the stir-fried braised pork to a boil over the pork leg. Add water, chopped oysters, light soy sauce, dark soy sauce, and brown sugar. Wait for the water to boil, add Chinese rice wine, and boil over medium heat for 1.30-1.40 hours. Scoop the braising liquid to boil the sliced pork. Boil the baby emperor with plain water. Make the sauce using the braising liquid used to boil the sliced pork. Bring to a boil and add cornstarch. Serve with rice and pork leg.
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Grilled Pork with BBQ Sauce
food Food type Main Ingredients Take time Serve Thai Meat dishes pig 20 minutes 2 places ingredient 300 grams of pork loin (for marinating the pork) 1 tbsp sweet red sauce (for marinating pork) 1 tablespoon garlic (for marinating pork) 1 tablespoon shallots (for marinating pork) 1 tablespoon coriander root (for marinating pork) 1 teaspoon crushed soybean paste (for marinating pork) 1 tablespoon of Dek Somboon brand oyster sauce (for marinating pork) ½ teaspoon pepper ((for marinating pork)) 1 teaspoon cornstarch (for marinating pork) 1 tablespoon of green-capped seasoning sauce, Dek Somboon brand (for marinating pork) 1 tablespoon sweet red sauce ((BBQ sauce)) ½ tbsp crushed soybean paste ((BBQ sauce)) 1 tablespoon oyster sauce ((BBQ sauce)) 1 teaspoon garlic ((BBQ sauce)) 1 teaspoon shallots ((BBQ sauce)) 1 teaspoon coriander root ((barbecue sauce)) ½ teaspoon pepper ((BBQ sauce)) 1 tablespoon of Dek Somboon brand light soy sauce ((BBQ sauce)) 1 teaspoon cornstarch ((BBQ sauce)) Preparation First, marinate the pork with red sauce, garlic, shallots, coriander root, crushed soybean paste, oyster sauce, pepper, cornstarch, and Dek Somboon green cap seasoning sauce. Marinate for 10 minutes. Barbecue sauce, red sauce, crushed soybean paste, oyster sauce, garlic, shallots, coriander root, pepper, Dek Somboon brand light soy sauce, cornstarch Grill pork, apply BBQ sauce, grill until cooked. Serve with fresh vegetables.
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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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Pork steak with massaman sauce
food Food type Main Ingredients Take time Serve Fusion food Meat dishes pig 60 minutes 1 place ingredient 250 grams of pork ribs (Porkchop) ((Pork steak in Massaman sauce)) 2 teaspoons of Ros Dee Marinade for Grilling ((Pork Steak with Massaman Sauce)) 1 tbsp oil ((Pork Steak Massaman Sauce)) 250 ml coconut milk ((Massaman curry paste)) 50 grams of Massaman curry paste ((Massaman curry paste)) 1 tablespoon palm sugar ((Massaman curry paste)) 1 tablespoon tamarind juice ((Massaman curry paste)) ½ teaspoon seasoning powder ((Massaman curry paste)) 1 tablespoon oil ((stir-fry vegetables)) 1 tablespoon chopped shallots ((stir-fried vegetables)) 30 grams of boiled sweet peas ((stir-fried vegetables)) 30 grams of boiled carrots ((stir-fried vegetables)) ½ teaspoon seasoning powder ((stir-fried vegetables)) 100 grams of cooked riceberry rice ((to decorate the plate)) 20 grams of fried potato cubes ((garnish)) 10 grams of chopped, boiled shallots (for garnishing) 5 grams of fried shallots (for garnishing) 5 grams of peanuts ((for garnishing)) Preparation Steak making steps Sprinkle "Ros Dee Marinated Grill" seasoning powder on the steak. Marinate for only half an hour to make the meat fragrant, tender and tasty. Followed by oil so that the marinade powder can penetrate into the steak. Then grill (broil) for 5-7 minutes on each side or until golden brown and delicious. Steps for making Massaman Sauce (Steak Sauce) 1. Put coconut milk in a pan. When the coconut milk boils, add the Massaman curry paste. Use medium heat to prevent the curry paste from burning. 2. Then stir-fry the chili paste until fragrant and the oil separates. 3. Add palm sugar, tamarind juice, seasoning powder, mix well. Stir-frying steps for vegetables Add oil to the pan, then add chopped shallots, boiled sweet peas, boiled carrots, and seasoning powder. Arrange cooked riceberry rice on a plate, top with steak, boiled sweet beans, boiled carrots, pour massaman sauce over it, sprinkle with fried diced potatoes, boiled sliced shallots, fried shallots, peanuts, and it’s done.
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Super Chef Ham Pan Fried Eggs
food Food type Main Ingredients Take time Serve Thai Meat dishes pig 15 minutes 1 place ingredient A little olive oil 2 eggs, size 0 1 cherry tomato, halved A little ground black pepper (for seasoning) A little salt (seasoning) A little sugar (seasoning) 15 grams chopped shallots 5 grams minced garlic 50 grams of champignon mushrooms 60 grams cooking cream 5 slices Super Chef sliced ham A little bit of ketchup A little French mustard Preparation Heat a pan with olive oil and add the eggs. Season the tomatoes with salt, pepper and sugar. Set aside. Heat a pan and sauté the onion, garlic and chopped mushrooms. Increase the heat to high until the mushrooms are wilted. Add the cream and season with salt and pepper. Served with Super Chef ham and side dishes.
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Stir-fried crispy shrimp with chili and ginger
food Food type Main Ingredients Take time Serve Thai side dish pig 30 minutes 1 place ingredient 100% new jasmine rice, Chat brand, cooked 3 river prawns, size 5 pieces/1 kilogram 500 ml. Oil for frying shrimp 1 tablespoon oil for frying fluffy shrimp 1 ½ tablespoons red curry paste 4 leaves, torn kaffir lime leaves 1 tablespoon palm sugar 15 grams of shrimp paste 1 ¼ tablespoons fish sauce 20 grams of fried pork rinds 1 tablespoon ground dried shrimp 1 tablespoon ground peanuts 2 leaves, shredded kaffir lime leaves 60 grams chopped yardlong beans 2 salted egg yolks ((for garnish)) Coriander (for garnishing) Red chili ((for garnish)) Salted eggs ((for side dishes)) Eggplant ((for side dish)) Cucumber ((for side dish)) Winged beans ((for side dishes)) Preparation Boil the whole shrimp until cooked, then scoop them out and let them cool. Remove the meat and shrimp roe. Pound the meat and stir-fry the roe. Heat oil for frying fluffy shrimp. Mix the pounded shrimp with vegetable oil and stir until the shrimp meat breaks up. Fry in a pan with hot oil until it becomes a beautiful raft. Heat oil in a pan for stir-frying the crispy shrimp. Add red curry paste and stir-fry until fragrant. Add shredded kaffir lime leaves, palm sugar, shrimp fat, fish sauce, crispy shrimp. Stir-fry until well combined over low heat. Add fried pork rinds, dried shrimp powder, stir-fry until well blended. Add crushed peanuts, shredded kaffir lime leaves, sliced long beans, stir-fry until well blended. When finished, scoop and serve on a plate. Eat with 100% new jasmine rice, Chat brand, cooked and side dishes.
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Ginger Fried Chicken Rice
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 100% new jasmine rice, Chat brand, cooked 3 river prawns, size 5 pieces/1 kilogram 500 ml. Oil for frying shrimp 1 tablespoon oil for frying fluffy shrimp 1 ½ tablespoons red curry paste 4 leaves, torn kaffir lime leaves 1 tablespoon palm sugar 15 grams of shrimp paste 1 ¼ tablespoons fish sauce 20 grams of fried pork rinds 1 tablespoon ground dried shrimp 1 tablespoon ground peanuts 2 leaves, shredded kaffir lime leaves 60 grams chopped yardlong beans 2 salted egg yolks ((for garnish)) Coriander (for garnishing) Red chili ((for garnish)) Salted eggs ((for side dishes)) Eggplant ((for side dish)) Cucumber ((for side dish)) Winged beans ((for side dishes)) Preparation Boil the whole shrimp until cooked, then scoop them out and let them cool. Remove the meat and shrimp roe. Pound the shrimp meat and stir-fry the roe. Heat oil for frying fluffy shrimp. Mix the pounded shrimp with vegetable oil and stir until the shrimp meat breaks up. Fry in a pan with hot oil until it becomes a beautiful raft. Heat oil in a pan for stir-frying the crispy shrimp. Add red curry paste and stir-fry until fragrant. Add shredded kaffir lime leaves, palm sugar, shrimp fat, fish sauce, crispy shrimp. Stir-fry until well combined over low heat. Add fried pork rinds, dried shrimp powder, stir-fry until well blended. Add crushed peanuts, shredded kaffir lime leaves, sliced long beans, stir-fry until well blended. When finished, scoop and serve on a plate. Eat with 100% new jasmine rice, Chat brand, cooked and side dishes.
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Sweet Pork and Shrimp Paste Fried Rice
food Food type Main Ingredients Take time Serve Thai Rice and flour pig 0 minutes 0 places ingredient 2 tablespoons lard (for shrimp paste fried rice) 50 grams of garlic ((for shrimp paste fried rice)) 2 tablespoons shrimp paste ((for shrimp paste fried rice)) 300 grams of 100% new-season jasmine rice, Aero brand, cooked ((for shrimp paste fried rice)) 2 tablespoons lard (for sweet pork) 30 grams of sliced shallots (for sweet pork) 150 grams of pork belly, skin removed ((for sweet pork)) 2 tablespoons fish sauce ((for sweet pork)) ½ tbsp dark soy sauce ((for sweet pork)) 50 grams of palm sugar ((for sweet pork)) 2 pieces of fresh sliced chili peppers ((side dish)) 1 piece of sliced long beans ((side dish)) 30 grams of sour mango, cut into long strips ((side dish)) 10 pieces of fried Chinese sausage, sliced ((side dish)) 1 egg, sliced into small pieces, chicken eggs ((side dish)) 30 grams of sliced shallots ((side dish)) 10 pieces of fried dried shrimp ((side dish)) 1 cucumber ((side dish)) ½ lime ((garnish)) Sweet Pork ((side dish)) 3 pieces of fried dried chili ((side dish)) Coriander for garnish ((side dish))
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Sticky rice with fried pork, fried chicken, and spicy fish sauce
food Food type Main Ingredients Take time Serve Thai 1 Meat dishes pig 120 minutes 10 places ingredient - Palm oil, Ruby brand (for frying) 1 tablespoon pork seasoning powder (marinade sauce) 25 grams of sugar (marinade sauce) 5 grams of salt (marinade) 50 grams of seasoning sauce (marinade) 50 grams oyster sauce (marinade) 1 teaspoon ground white pepper (marinade) 1 kilogram pork hip or pork belly, sliced (fried pork ingredients) 70 grams of marinade sauce (fried pork ingredients) 70 grams of crispy flour (for fried pork) 1/2 teaspoon baking soda (for fried pork) 50 grams of crushed Thai garlic (for fried pork) 50 grams of water (for fried pork) 1 kg. Chicken Wings (Fried Chicken Ingredients) 60 grams of marinade sauce (fried chicken ingredients) 50 grams of crushed Thai garlic (for fried chicken) 70 grams of crispy flour (for fried chicken) 50 grams of water (for fried chicken) 25 grams of green chili peppers (ingredients for fermented fish sauce) 25 grams of red chili peppers (ingredients for fermented fish sauce) 120 grams of cherry tomatoes (ingredients for fermented fish sauce) 80 grams of shallots (ingredients for fermented fish sauce) 40 grams of Chinese garlic (ingredient for fermented fish sauce) 50 grams of boiled fish sauce (ingredients for fermented fish sauce) 1 teaspoon sugar (ingredient for fermented fish sauce) Preparation Marinade sauce Mix pork seasoning powder, sugar, salt and various seasoning sauces. Mix until the ingredients are well combined. Then add pepper and mix well. Fried Pork Apply the marinade to the pork and massage it in. Add the crushed garlic and mix it well. Then add the baking soda. Add the crispy flour and water, knead until combined, and let it rest for 30 minutes. Heat a pan with oil. When hot, add the pork and fry over medium heat. fried chicken Marinate the chicken wings. Add the chicken marinade sauce and massage it well. Add the crushed garlic and mix well. Then add the crispy flour and water and marinate for at least 1 hour. Heat a pan with oil over medium-low heat and fry the chicken until it is cooked and has a nice color. Fish sauce dip Roast the ingredients over low heat. Roast the chilies until cooked and set aside. Roast the garlic (chopped) until cooked, then roast the shallots (chopped) until cooked. Roast the tomatoes until cooked, remove the skin. Pound together the roasted chili, garlic, and shallots. Then add the tomatoes and pound together. Season with boiled fish sauce, sugar, pound and mix well. Serve with fried pork and fried chicken.
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Pork blood soup
food Food type Main Ingredients Take time Serve Thai Soup / Curry / Clear Soup pig 60 minutes 1 place ingredient 200 ml Broth (per serving) 40 grams of tender pork (quantity per serving) 40 grams of bouncy pork (quantity per serving) 60 grams of pork blood cubes (quantity per serving) 20 grams of morning glory, leaves plucked (quantity per serving) 20 grams bean sprouts (per serving) 5 grams fried garlic (per serving) 5 grams of pickled mustard greens (amount per serving) 2 grams of pork rinds (per serving) 1 gram ground pepper (per serving) 12 cubes, Ros Dee, soup cubes (soup) 12 liters of water (broth) 1 kilogram pork hip (cut into pieces) (tender pork) 150 ml. plain water (soft pork) 1 egg white (soft pork) 20 grams of tapioca flour (soft pork) 5 grams of salt (soft pork) 20 grams of sugar (soft pork) 20 grams of pork flavor seasoning powder (soft pork) 1 kilogram pork hip meat (bouncy pork) 250 grams of firm pork fat (bouncy pork) 100 grams of ice (bouncy pork) 10 grams of sesame oil (bouncy pork) 10 grams of salt (bouncy pork) 20 grams of oyster sauce (bouncy pork) 25 grams of sugar (bouncy pork) 20 grams of tapioca flour (bouncy pork) 10 grams of water (bouncy pork) Preparation Making Soup Place a pot on the stove to boil the soup. Add the seasoning and soup cubes and stir until dissolved. Making tender pork Slice the pork into thin slices and place in a container. Add water, egg white, cornstarch, salt, sugar, seasoning powder, pork flavor, mix everything together and marinate for about 10 minutes. Making bouncy pork Put the pork hip, pork fat, ice, season with sesame oil, salt, oyster sauce, sugar, cornstarch, and water in a blender and blend until the ingredients are well blended. Put the minced pork into a piping bag. Making pork blood soup Boil the bouncy pork until cooked. Then scoop the tender pork and pork blood cubes into a basket and boil until cooked. Then add the morning glory and bean sprouts and boil in a pot of soup. Pour into a bowl, add pork balls, ladle soup over it, sprinkle with fried garlic, Chinese celery, pork rinds, ground pepper, and it’s ready to serve.
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Kimchi Soup
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 500 ml. plain water ((boiled chicken legs)) 100 grams of chicken legs ((boiled chicken legs)) 30 g Chongjongwon Gochujang Korean Chili Sauce ((boiled chicken legs)) 15 grams sesame oil 10 grams ginger 10 grams garlic 5 grams chopped Japanese leeks 30g Chongjongwon Gochujang Korean Chili Sauce 15 g Chongjongwon Korean chili powder, coarse type 125 grams kimchi 300 ml plain water 10 grams of sugar 4 grams of salt 150 grams of white tofu 1 egg Preparation Bring water to a boil, add gochujang, Korean chili sauce, stir until dissolved, when the water boils, add chicken legs, boil for 30 minutes, set aside. Put sesame oil in a pot, ginger, garlic, stir-fry until fragrant, add Japanese leek, stir-fry until well blended, add gochujang, Korean chili sauce. Stir to mix well, add coarsely ground Korean chili peppers, add kimchi, add water. Season with sugar and salt. Cut the tofu and add the chicken legs to the pot and bring to a boil.
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Budaejjigae
food Food type Main Ingredients Take time Serve Korea Soup / Curry / Clear Soup pig 90 minutes 5 places ingredient 70 grams of bok choy 50 grams carrots 60 grams Japanese leeks 50 grams of enoki mushrooms 50 grams of golden needle mushrooms 50 grams of Chinese cabbage 50g Chongjongwon Gochujang Korean Chili Sauce 5 grams minced garlic 10 grams sesame oil 20 grams of Daesang anchovy seasoning powder 10 grams of Song Jong Won finely ground Korean chili peppers 15 grams sugar 1 block Samyang instant ramen, spicy chicken flavor Samyang Ramen Seasoning Powder, Instant Ramen, Spicy Chicken Flavor 4 pieces New Zealand mussels 3 pieces of canned Spam ham 5 shrimps 80 grams squid 50 grams sausage 75 grams canned beans 50 grams of mozzarella cheese 1.2 liters of water Preparation Mix gochujang sauce, minced garlic, and sesame oil together. Bring water to a boil, add ingredient 1 and stir until dissolved. Add anchovy seasoning powder, finely ground Korean chili peppers, and sugar. Add Samyang Instant Ramen, Spicy Chicken Flavor, and the seasoning packet. Arrange all ingredients in a hot pot, add canned beans, mozzarella cheese, then pour the soup over it. Bring to a boil in a hot pot until cooked.
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Mozzarella Cheese Wrapped in Bacon
food Food type Main Ingredients Take time Serve Western food Meat dishes pig 30 minutes 1 place ingredient 4 cherry tomatoes 2 tablespoons spicy cheese sauce 2 tablespoons DeVille's Tomato Sauce 2 tablespoons vegetable oil Vegetable oil for grilling 4 pieces smoked bacon 4 pieces zucchini Season with salt Season with pepper 240 grams of mozzarella cheese, block type, Horeca brand 4 sticks BBQ skewers Preparation Fry the bacon until cooked through. Season the zucchini with salt and pepper and fry in a little oil. Then wrap the bacon and zucchini with Horeca brand mozzarella cheese cubes. Skewer the bacon-wrapped cheese and then place the grilled tomato on the end of the skewer. Top with spicy cheese sauce and ketchup and serve.
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Pig Pig Party
food Food type Main Ingredients Take time Serve Fusion food Mala Hot Pot and Shabu Pork BBQ pig 20 minutes 3 places ingredient 50 grams of frozen soft pork 50 grams of frozen white sesame soft pork 50 grams of soft pork with black pepper, frozen 50 grams of soft pork marinated in Mala chili, frozen 15 grams oyster sauce ((stir-fry sauce)) 20 grams of seasoning sauce ((sauce for stir-frying)) 30 grams of sugar ((sauce for stir-frying)) 3 grams salt ((sauce for stir-frying)) 15 grams vinegar ((stir-fry sauce)) 50 grams of minced fermented bean curd ((sauce for stir-frying)) 100 grams Sriracha Chili Sauce ((Stir-fry sauce)) 100 grams of tomato sauce ((stir-fry sauce)) 30 grams of water ((sauce for stir-frying)) 15 grams minced garlic ((hot pan)) 30 grams vegetable oil ((hot pan)) 120 grams grated mozzarella cheese ((hot pan)) Vegetables as desired ((hot pan)) Preparation Mix all the sauce ingredients together. Heat a pan with vegetable oil and stir-fry minced garlic, then add pork and the prepared sauce. Mix and stir-fry until cooked. Add vegetables as desired. Add shredded mozzarella cheese and serve with aro dipping sauce.
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Spicy seafood salad with fermented fish sauce
food Food type Main Ingredients Take time Serve Thai curry pig 45 minutes 1 place ingredient 1 kilogram coconut sugar (million-baht yam sauce) 100 grams of pure fish sauce, Dek Somboon brand (million-baht fish sauce) 60 grams of tamarind juice (million-baht yam sauce) 150 grams of lime juice (million-baht salad dressing) 250 grams of plain water (Million Baht Sauce) 5 grams of salt (million-baht fish sauce) 250 grams of caramelized sugar (million-baht yam sauce) 300 grams of pure fish sauce, Dek Somboon brand (million-baht fish sauce) 300 grams of lime juice (million-baht salad dressing) 200 grams of red chili peppers (million-baht spicy dressing) 100 grams of garden chili (million-baht chili sauce) 85 grams of dressing (ingredients for 1 serving of pork sausage and salted egg yolk dressing) 40 grams of shallots (ingredients for 1 serving of pork sausage and salted egg yolk salad) 10 grams of sawtooth coriander (ingredients for 1 serving of pork sausage and salted egg yolk salad) 4 salted egg yolks (ingredients for 1 serving of pork sausage and salted egg yolk salad) 75 grams of boiled pork roll (ingredients for 1 serving of pork roll and salted egg yolk salad) Preparation Making the dressing Simmer coconut sugar with water, tamarind juice, salt and Dek Somboon brand fish sauce until it dissolves and becomes a single substance. Let it cool down, then add the lemon juice and blend it. Then refrigerate for about 30 minutes. Then add red chili and garden chili into the soaked dressing, followed by lime juice and real fish sauce, Dek Somboon brand again. Making a pork sausage and salted egg yolk salad Scoop the dressing and mix with the boiled pork sausage, salted egg yolk, shallots, and sawtooth coriander leaves. Mix well. Ready to serve
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Sticky rice with grilled pork
food Food type Main Ingredients Take time Serve Thai Meat dishes pig 50 minutes 1 place ingredient 50 grams Aero white sticky rice 3 skewers of grilled pork with fresh milk 30 grams Aero Nam Jim Jaew Preparation Soak the glutinous rice for 4 hours or overnight. Steam the glutinous rice for 30 minutes. In the meantime, you can sprinkle the water used to soak the sticky rice on top to make it soft. Place the frozen pork skewers in a normal refrigerator and let them sit for 1 night before grilling. How to remove pork from the package: Insert your hand under the pork and slowly pull it up. Then, pat the sides with your hand to shape the pork to make it look thicker. Grill until the pork is golden brown. Use scissors to trim off any burnt parts. Put Aero white sticky rice (cooked) in a bag, ready to eat, serve with jaew sauce.
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Spicy pork rib soup
food Food type Main Ingredients Take time Serve Thai Soup / Curry / Clear Soup pig 90 minutes 10 places ingredient 10 liters of water (broth) 3 kilograms of pork ribs (soup stock) 50 grams of white peppercorns (crushed) (for soup) 100 grams garlic (peeled) (broth) 100 grams of coriander root (broth) 120 grams pork seasoning powder (soup) 1 piece of thin white cloth (soup) 60 grams of Ajinomoto Plus brand MSG (Leng seasoning) 200 grams of garden chili (coarsely ground) (seasoning sauce) 520 grams of lime juice (seasoning) 240 grams fish sauce (fish sauce) 80 grams of light soy sauce (seasoning sauce) 250 grams of coriander (chopped) (seasoning sauce) 250 grams of coriander (seasoning sauce) 3 pieces of stewed pork ribs (for 1 serving) 400 ml broth (for 1 serving) 160 grams of galangal seasoning sauce (for 1 serving) Preparation Making Soup Bring water to a boil, add pork ribs and cook for 10 minutes without covering with a lid. When done, remove pork ribs and set aside. Put a pot of water on the boiling pot, boil the pork ribs again, pound the three spices (white peppercorns, garlic, coriander root), wrap them in a thin cloth, and boil them in the pork ribs pot to remove the fishy smell. Add flavor to the soup by adding pork seasoning powder, skim off the fat foam, and continue to boil for about 1 hour, then turn off the heat. Making the Leng Sauce Mix chili (coarsely ground), lime juice, fish sauce, soy sauce and Ajinomoto Plus MSG. Mix ingredients together. Add chopped parsley and coriander. Served with 3 pieces of spicy pork ribs, mix with soup and pork rib seasoning, pour over pork ribs, ready to eat.
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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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Red pork and crispy pork rice, restaurant recipe
food Food type Main Ingredients Take time Serve Western food Rice and flour pig 30 minutes 1 place ingredient 1 kilogram pork hip or neck, cut into long strips (red pork ingredients) 20 grams of honey (for brushing on grilling) (red pork ingredients) 20 grams of water (red pork ingredient) 80 grams unrefined sugar (red pork marinade sauce) 10 grams of light soy sauce (red pork marinade sauce) 60 grams of seasoning sauce (green cap) (red pork marinade sauce) 30 grams of chopped oysters (red pork marinade sauce) 30 grams of honey (for marinating) (red pork marinade sauce) 30 grams of white liquor (red pork marinade sauce) 10 grams of vegetable oil (red pork marinade sauce) 20 grams of boiled water or water from boiling pork (red pork marinade) 4 grams of pork seasoning powder (red pork marinade sauce) 4 grams of five-spice powder (red pork marinade sauce) 20 grams of old ginger (sliced) (red pork marinade sauce) 1.5 - 2 liters of water (for boiling pork) (Crispy pork ingredients ) 80 - 100 grams of salt (for rubbing on pork skin) (Crispy pork ingredients) 100 grams of vinegar (Crispy pork ingredients) 1/8 teaspoon baking soda (Crispy pork ingredient) 1 gram of five spice powder (ingredients for applying on pork) 5 grams of salt (ingredients for rubbing on pork) 5 grams of white liquor (ingredients for brushing on pork) 2 grams of sugar (ingredients for spreading on pork) 2 grams of pork seasoning powder (ingredients for spreading on pork) 1 gram sesame oil (ingredient for brushing on pork) 5 grams of water (for marinating pork) (ingredients for applying to pork) - Palm oil (for frying) (Ingredients for brushing on pork) 800 grams of water (ingredients for red pork and crispy pork sauce) 2 star anise flowers (ingredients for red pork and crispy pork sauce) 1 cinnamon stick (for red pork and crispy pork sauce) 5 cardamom pods (red pork and crispy pork sauce ingredients) 20 grams of spring onion tips (crushed until slightly bruised) (red pork marinade sauce) 30 grams of shallots (finely chopped) (red pork marinade sauce) 15 grams of Chinese garlic (finely chopped) (red pork marinade sauce) 5 grams of red (red pork marinade sauce) 5 grams orange (red pork marinade sauce) 1 kilogram of skinless pork belly (Crispy pork ingredients) 5 grams of salt (Crispy pork ingredient) 1/2 teaspoon of Chongjiang (spicy chili) (Ingredients for the red pork and crispy pork sauce) 1 teaspoon coriander seeds (for the red pork and crispy pork sauce) 1/4 teaspoon peppercorns (red pork and crispy pork sauce ingredients) 1 bay leaf (for the red pork and crispy pork sauce) 3 cloves (Ingredients for red pork and crispy pork sauce) 8 grams of roasted white sesame seeds (ingredients for red pork and crispy pork sauce) 90 grams of water left over from marinating the red pork (red pork and crispy pork sauce ingredients) 40 grams of brown sugar (for the red pork and crispy pork sauce) 15 grams of pork seasoning powder (for red pork and crispy pork sauce) 30 grams of light soy sauce (ingredients for red pork and crispy pork sauce) 30 grams oyster sauce (ingredients for red pork and crispy pork sauce) 50 grams of sweet dark soy sauce (ingredients for red pork and crispy pork sauce) 2 grams sesame oil (ingredient for red pork and crispy pork sauce) 40 grams Hong Kong cornstarch (ingredient for red pork and crispy pork sauce) 50 grams of water (for dissolving the flour) (Ingredients for the red pork and crispy pork sauce) 180 grams of Chat Arun brand rice (1 serving of red pork and crispy pork) 40 grams of red pork (red pork and crispy pork rice, 1 serving) 40 grams of crispy pork (1 serving of red pork and crispy pork rice) 30 grams of Chinese sausage (1 serving of red pork and crispy pork on rice) 60 grams of red pork sauce (red pork and crispy pork rice, 1 serving) 1 boiled duck egg (1 serving of red pork and crispy pork rice) 20 grams of cucumber (1 serving of red pork and crispy pork rice) 1 stalk of spring onion (1 serving of red pork and crispy pork on rice) Preparation Making Red Pork Make the red pork marinade by adding sugar, oyster sauce, pork seasoning powder, honey (for marinating), five-spice powder, seasoning sauce (green cap), light soy sauce, followed by Chinese garlic, shallots, vegetable oil, white liquor, boiled water or pork boiling water. Mix the ingredients together. Add the red-orange color, old ginger and spring onions, mix together. Marinate the pork in the prepared sauce and leave in the refrigerator overnight. Preheat oven to 175 degrees Celsius. Bake pork for 10 minutes, then brush with red pork sauce once. Repeat 3 times. Apply honey mixed with water to the roast pork for the final time. Bake for another 10 minutes. Let it cool and then cut it into pieces and serve. Making Crispy Pork Bring water to a boil, add salt, add pork belly, boil for about 10 minutes. Rest the cooked pork in cold water. Make 1-inch wide and 1/2-centimeter deep cuts on the pork skin. Mix vinegar and baking soda together. Pour into a tray, place pork skin side down so that it is just covered with the mixture. Set aside. Then prepare the ingredients for the pork by mixing sugar, salt, pork seasoning powder, five-spice powder, water, white liquor, and sesame oil. Mix well. Apply all over the pork and then let it rest for about 5-10 hours. Pat the pork dry, wrap it in foil, and spread salt all over the skin. Preheat oven to 175 degrees Celsius for 15 minutes. Bake for about 1 hour. Remove all the salt and bake again for 15 minutes. Let it cool, then fry and cut into pieces and serve. Making sauce for red pork and crispy pork Roast the spices, including star anise, cinnamon, cardamom, Chinese chives, coriander seeds, bay leaves, and cloves over low heat for about 5 minutes. Add water to a pot, add the roasted spices and peppercorns and boil the spices until fragrant, then strain to remove the spices. Add the remaining water from marinating the red pork, brown sugar, sweet dark soy sauce, light soy sauce, oyster sauce, pork seasoning powder, and dissolved Hong Kong cornstarch. Add roasted white sesame seeds and stir until the mixture is cooked and sticky. Ready to serve with red pork and crispy pork rice.
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Fermented fish with pork
food Food type Main Ingredients Take time Serve Thai Meat dishes pig 60 minutes 3 places ingredient 500 grams of sliced pork hip (Ingredients for marinating pork (25 skewers)) 30 grams of Ros Dee Grilled Marinade Menu (Ingredients for Marinating Pork (25 sticks)) 30 grams of vegetable oil (pork marinade ingredients (25 skewers)) 25 skewers of grilled pork (short type) soaked in water (pork marinade ingredients (25 skewers)) 300 grams of fermented fish sauce (fish sauce ingredients) 50 grams of fish sauce (fish sauce ingredients) 100 grams of water (fish sauce mixture) 20 grams of crushed galangal (fish sauce ingredient) 20 grams of crushed lemongrass (fish sauce ingredient) 2 leaves, torn kaffir lime leaves (for fish sauce) 55 grams chopped lemongrass (fish sauce ingredient) 15 grams of chopped old ginger (ingredient for fermented fish sauce) 30 grams of chopped galangal (ingredient for fermented fish sauce) 15 grams of chopped galangal rhizomes (ingredient for fermented fish sauce) 70 grams of sliced shallots (ingredients for fermented fish sauce) 30 grams of chopped garlic (ingredients for fermented fish sauce) 16 grams chopped coriander root (ingredient for fermented fish sauce) 4 leaves, shredded kaffir lime leaves (ingredients for fermented fish sauce) 15 grams of palm sugar (ingredient for fermented fish sauce) 50 grams of boiled fish sauce (ingredients for fermented fish sauce) 30 grams of tamarind juice (ingredient for fermented fish sauce) 6 grams of chili powder (ingredient for fermented fish sauce) 7 skewers of grilled pork (set of grilled pork and fish sauce) 50 grams of fermented fish sauce chili paste (ingredients for grilled pork and fermented fish sauce chili paste) 50 grams of cucumber (ingredients for grilled pork and fish sauce) 50 grams of eggplant (ingredients for grilled pork and fish sauce) 50 grams of Chinese cabbage (ingredients for grilled pork and fish sauce) 10 grams of green and red chili peppers (ingredients for grilled pork and fish sauce) Preparation Marinating Pork Cut the hip into strips, then marinate with Ros Dee Grill Marinade, mix well, add a little vegetable oil. Place in the refrigerator and marinate for 30 minutes. Take the marinated pork and skewer it, then grill it over low to medium heat. Making fish sauce Put the whole fish and water in a pot. Add the herbs, kaffir lime leaves, galangal, lemongrass, and water. Bring to a boil. Remove the herbs. Fish sauce ingredients Prepare the herbs and roast them over low heat. Start with galangal, lemongrass, fingerroot, chopped fingerroot, old ginger, and coriander root. Roast until all moisture is gone. Then add garlic and shallots and fry until it turns brown and fragrant. Add fish sauce ingredients Then blend it with the roasted herbs, palm sugar, tamarind juice, and filtered fish. Blend until smooth. Take it out and mix with chili powder and shredded kaffir lime leaves. Serving Served with 7 skewers of grilled pork, fermented fish sauce and fresh vegetables.
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Half Half Bento Rice
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 70 grams of frozen grilled eel in soy sauce (grilled fish ingredients) 60 grams of frozen seasoned mackerel fillet, Aro brand (grilled fish ingredients) 1 tablespoon vegetable oil (for greasing the baking sheet) (for grilled fish ingredients) 150 grams of aro brand teriyaki sauce (teriyaki sauce ingredients) 1 tablespoon vegetable oil (teriyaki sauce ingredient) 5 grams minced garlic (teriyaki sauce ingredient) 10 grams minced ginger (teriyaki sauce ingredient) 1 orange, grated zest (teriyaki sauce ingredient) 40 grams brown sugar (teriyaki sauce ingredient) 30 grams orange juice (teriyaki sauce ingredient) 50 grams of water (teriyaki sauce ingredient) 20 grams of frozen Japanese seaweed salad, Aro brand (ingredients for rice and side dishes) 30 grams of frozen Japanese rolled eggs, Aro brand (rice and side dish ingredients) 150 grams of cooked Japanese rice (rice and side dish ingredients) 20 grams of vegetable salad (mixed rice and side dishes) Preparation Grilling fish Preheat oven to 160 degrees Celsius. Grill eel for 7 minutes and mackerel for 10 minutes. Making Teriyaki Sauce Heat a pan with vegetable oil, add minced garlic, minced ginger and stir-fry until fragrant. Add grated orange zest, brown sugar, orange juice and water. Let the brown sugar dissolve then add the teriyaki sauce and mix well. Strain the sauce. Boxing Arrange the bento box by placing rice in each compartment and Japanese egg roll, vegetable salad and Japanese seaweed salad in the side dish compartment. Place the grilled mackerel and eel on top, pour the teriyaki sauce over it, and sprinkle with white sesame seeds.
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Japanese Sukiyaki
food Food type Main Ingredients Take time Serve Japan Soup / Curry / Clear Soup 1 pig 60 minutes 1 place ingredient 50 grams of concentrated dried fish soup, Aro brand 15 grams brown sugar 10 grams mirin 80 grams of water 100 grams of frozen sliced pork neck, Aro brand 50 grams of glass noodles 35 grams spinach 40 grams of golden needle mushrooms 30 grams Japanese leeks 20 grams baby corn 20 grams of onion 15 grams fresh shiitake mushrooms 30 grams carrots 40 grams of tofu Preparation Prepare vegetables, cut and decorate them into bite-sized pieces and beautifully. Prepare the soup by mixing brown sugar, mirin, water and dried fish stock. Mix well. Stir-fry pork neck with oil in a pot until almost cooked, add a little soup. Put the prepared vegetables in the pot. Put the glass noodles in the pot. Pour the soup into the pot. Close the lid and boil until cooked. Ready to eat.
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Satellite Steak
food Food type Main Ingredients Take time Serve Western food Meat dishes pig 30 minutes 1 place ingredient 1 piece of Kurobuta black pork marinated in hot and spicy sauce, CP brand 1 piece of Kurobuta black pork, pork chop marinated in black pepper, CP brand 1 piece of ready-to-cook spicy chicken steak, CP brand 2 pieces of Super Chef brand smoked chicken jumbo sausage 2 pieces bacon 100 grams frozen french fries 20 grams of shredded purple cabbage 60 grams shredded green cabbage 20 grams of lettuce 1 piece chopped tomato 2 grams parsley 50 grams tomato sauce 60 grams of light pepper gravy 500 ml. oil for frying 40 grams gravy powder 120 grams of water 15 grams chopped onion 5 grams of green peppercorns 15 grams vegetable oil 1.5 slices thick bread 15 grams unsalted butter 15 grams Parmesan cheese Preparation Grilled Kurobuta pork marinated in sauce and spicy chicken steak in a pan until cooked. Smoked chicken jumbo sausages are grilled, then wrapped in bacon before being fried in oil. Make the sauce by adding vegetable oil, followed by gravy, chopped onion, young pepper and stir-fry until fragrant. Then add water, gravy powder and mix the ingredients together. Spread butter and parmesan cheese mixture on bread slices and grill. Ready to serve
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Rice topped with jaew shabu
food Food type Main Ingredients Take time Serve Western food Rice and flour pig 15 minutes 1 place ingredient 200 grams of old jasmine rice, Aro brand 100 grams of frozen sliced pork neck, Aro brand 90 grams of aro brand jaew dipping sauce 1 egg, aro brand 30 grams fresh champignon mushrooms 2 teaspoons coriander Side dishes: Carrots, Japanese cucumbers Preparation Cook old jasmine rice, Aro brand. Slice the mushrooms and stir-fry them in oil in a pan, then add the frozen sliced pork neck, Aro brand, until cooked. Add Aro brand Nam Jim Jaew and stir-fry with the pork in the pan. Mix everything together. Turn off the heat and sprinkle with chopped coriander leaves. Separate the eggs using only the yolk. Serve by scooping the stir-fried meat onto the old jasmine rice, Aro brand, followed by the desired vegetables and egg yolk.
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Crispy pork with chili and salt, pickled eggs in fish sauce
food Food type Main Ingredients Take time Serve Thai Meat dishes pig 15 minutes 2 places ingredient 1 tablespoon fresh chili 250 grams of crispy pork 1 tablespoon coriander root 1/4 cup minced garlic yolk 125 ml. plain water 125 ml fish sauce 1/2 cup coconut sugar Green and red chili peppers 1 tablespoon chopped garlic Preparation Chop garlic, coriander root, green and red chili peppers. Cut the crispy pork into bite-sized pieces. Put fish sauce, water, and palm sugar in a pot and simmer until the sugar dissolves. Set aside to cool. Crack the eggs and separate the yolks. Marinate the yolks in the prepared fish sauce, then add sliced chili and sliced garlic. Place in the refrigerator for 1 night. Heat a pan with oil and fry garlic until golden brown. Add coriander root and chili and stir-fry together. Add crispy pork. Season with a little salt and sugar to taste. Sprinkle with chopped spring onions. Served over rice with pickled eggs.
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Minced pork and pork liver soup
food Food type Main Ingredients Take time Serve Thai Soup / Curry / Clear Soup pig 15 minutes 2 places ingredient 100 grams minced pork 50 grams pork liver 5 grams ginger 1 piece of pickled plum 1 tablespoon pickled plum juice 600 ml plain water 4 shiitake mushrooms 1/3 teaspoon seasoning powder, Aroysure pork flavor 1 cube Knorr Pork Soup Cube 1/8 teaspoon pepper 15 grams celery 10 grams of spring onions 1 teaspoon fried garlic Preparation Season the minced pork with seasoning powder. Delicious for sure. Pork flavor. Mix the ingredients together. Bring water to a boil, add Knorr Pork Stock Cube, followed by ginger, pickled plum juice, pickled plum. Use a spoon to scoop the minced pork into the pot, followed by the mushrooms, pepper, and pork liver. Bring to a boil, then add the spring onions and celery. Ready to serve, sprinkled with fried garlic.
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Spicy seaweed tom yum rolls
food Food type Main Ingredients Take time Serve Western food Soup / Curry / Clear Soup pig 30 minutes 1 place ingredient 1 sheet of seaweed 180 grams of bouncy pork 4 shrimps 1/4 sheet tofu 2 teaspoons tri-color vegetables 1 teaspoon of green onion 1/2 teaspoon seasoning powder, Aroysure pork flavor 2 Knorr Tom Yum Cubes 35 grams shimeji mushrooms 1 stalk lemongrass 3 glasses of news 7 chili peppers 2-3 kaffir lime leaves 2 stalks of sawtooth coriander 1-2 stalks of coriander 2 tablespoons evaporated milk 1 teaspoon chili paste 500 ml plain water Preparation Mix the bouncy pork, three-color vegetables, seasoning powder, delicious for sure, pork flavor, mix well. Scoop the mixed pork balls onto the seaweed, lay them flat, add the tofu, shrimp, and roll the seaweed into a ball, cut into pieces. Bring water to a boil, add Knorr Tom Yum cubes, stir until dissolved, then add sliced lemongrass, galangal, and seaweed rolls into the Tom Yum soup. Boil until the seaweed rolls are cooked. Add shimeji mushrooms, chili, lime leaves, sawtooth coriander, chili paste and evaporated milk. Ready to serve garnished with celery.
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Korean Pork Ribs Kalbi
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 1.2 kg pork ribs, cut into sections 1.5 kg cold water 280 grams of Kalbi Pork Sauce, Chongjongwon brand 1 liter water 1 carrot, cut into bite-sized pieces 10 chestnuts 60 grams broccoli 1 piece red chili pepper Preparation Soak pork ribs in cold water for 1 hour, drain, marinate with Kalbi Pork Marinade, Chongjongwon brand, marinate for 2 hours. Boil the ribs with 1 liter of water over low heat for 1 hour. Add the carrots and chestnuts and boil until the carrots are cooked. Turn off the heat. Garnish with red chili and broccoli. Serve with steamed rice.
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Kimchi Stir-fried Udon
food Food type Main Ingredients Take time Serve Korea Meat dishes pig 15 minutes 1 place ingredient 1.5 liters of Shoyu, Aero brand (yakiniku sauce ingredient) 1.5 liters white sugar (yakiniku sauce ingredient) 150 grams of onion (yakiniku sauce ingredient) 150 g peeled red apple (yakiniku sauce ingredient) 1 clove of Chinese garlic, peeled (yakiniku sauce ingredient) 1 tablespoon miso (yakiniku sauce ingredient) 2 tablespoons of Aero brand sake (yakiniku sauce ingredient) 2 tablespoons of Aero brand sesame oil (yakiniku sauce ingredient) 2 tablespoons roasted white sesame seeds (yakiniku sauce ingredient) 1 tablespoon seven-color chili powder (yakiniku sauce ingredient) 1 block frozen udon noodles, Aero brand (ingredients for 1 serving of stir-fried kimchi udon) 1 tablespoon Aero brand soybean oil (for 1 serving of Kimchi Fried Udon) 1 clove garlic, minced (for 1 serving of Kimchi Udon) 80 grams sliced pork belly (ingredients for 1 serving of Kimchi Udon) 30 grams sliced onion (for 1 serving of Kimchi Udon) 10 slices of thinly sliced carrots (1 serving of Kimchi Udon) 20 grams sliced shiitake mushrooms (1 serving of Kimchi Udon) 60 grams diced cabbage (1 serving of Kimchi Udon) 60 grams of Chinese cabbage kimchi (1 serving of Kimchi Stir-fried Udon) 50 grams Yakiniku sauce (1 serving of Kimchi Udon) 10 grams of Mizuna lettuce (1 serving of Kimchi Udon) A little seaweed, cut into strips (Ingredients for 1 serving of Kimchi Udon) A little white sesame (Ingredients for 1 serving of Kimchi Udon) Preparation Blend all the ingredients for yakiniku sauce together and bring to a boil. Turn off the heat and add the roasted shallots and seven-color chili powder. Set aside. Boil udon noodles and set aside. Stir-fry garlic with soybean oil, pork belly, onion, carrot, shiitake mushroom, cabbage, and Chinese cabbage kimchi together. Add udon noodles and stir-fry. Add yakiniku sauce and stir-fry until well blended. Serve with mizuna salad, seaweed, and white sesame seeds on top.
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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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Stir-fried pork with ginger sauce
food Food type Main Ingredients Take time Serve Japan Meat dishes pig 20 minutes 1 place ingredient 3 pieces of pork loin, 40 grams each Potato starch 40 g Worcestershire sauce 40 grams of grated ginger 2 tablespoons Aero brand soybean oil 50 grams sliced onion 70 grams sliced cabbage 20 grams Japanese salad dressing Preparation Take the sliced pork loin and coat it in potato flour. Mix Worcestershire sauce with grated ginger. Heat a pan with Aero brand soybean oil. Add the pork loin coated with potato flour and fry on both sides in the pan. Add sliced onion and the sauce prepared in step 2. Stir until well combined. Place sliced cabbage and cherry tomatoes on a plate, followed by the stir-fried pork. Serve with Japanese salad dressing. Ready to serve.
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Kimchi Fried Rice
food Food type Main Ingredients Take time Serve Korea Rice and flour pig 15 minutes 1 place ingredient 1 tablespoon vegetable oil 100 grams of coarsely chopped Chinese cabbage kimchi 40 grams diced onion 40 grams sliced ham 200 grams of cooked Japanese rice 20 grams of gochujang sauce 2 tablespoons sesame oil 1 teaspoon ground Korean chili powder Lightly roasted white sesame seeds 1 fried egg 1 stalk of spring onion Seasoned fried seaweed, cut into small pieces (for decoration) Preparation Heat a pan with vegetable oil and stir-fry the kimchi for about 30 seconds. Add diced onion and stir-fry until well blended. Add sliced ham and stir-fry until well blended. Add cooked Japanese rice and stir-fry until well blended. Add gochujang sauce, fine Korean chili powder, and sesame oil, and stir-fry until well blended. Fry an egg. Heat a Teflon pan and wipe it with a little oil. Place the mold to fry the egg. Arrange kimchi fried rice on a plate, top with fried egg, seasoned seaweed cut into small pieces, sprinkle with roasted white sesame seeds, and serve.
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Cheese Tonkatsu
food Food type Main Ingredients Take time Serve Japan Meat dishes pig 30 minutes 1 place ingredient 150 grams pork loin 1 sheet Mozzarella cheese mixed with cheddar cheese 3 chicken eggs 1/2 cup all-purpose flour 1 tablespoon water Sliced cabbage Japanese cucumber tomato Aero brand Japanese sesame soy sauce salad dressing Preparation Cut the pork loin into butterfly-shaped slices. Place the sliced cheddar and mozzarella cheese on the pork and seal the pork pieces tightly. Crack the eggs into a mixing bowl and beat them. Add water and all-purpose flour and beat until combined. Take the pork wrapped in cheese and coat it in all-purpose flour, the egg prepared in step 3, and the Aero brand bread crumbs. Fry the pork in oil at 170 degrees for 3-4 minutes. Cut into bite-sized pieces and serve on a plate with sliced cabbage, Japanese cucumber, tomato and Aero brand Japanese sesame soy sauce salad dressing. Served ready to eat
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Shabu Shabu
food Food type Main Ingredients Take time Serve Japan Soup / Curry / Clear Soup pig 30 minutes 1 place ingredient 1/2 teaspoon dried fish seasoning powder 20 grams of Japanese leeks, cut diagonally 5 slices of carrot, cut into strips 50 grams of diced tofu 100 grams chopped Chinese cabbage 20 grams shimeji mushrooms 2 carrots, cut into slices 20 grams of maitake mushrooms 100 grams of thinly sliced pork belly 10 grams of mizuna lettuce 1/4 cup ponzu sauce Preparation Mix dried fish seasoning powder in plain water. Put Chinese cabbage in a stone pot, followed by carrots, Japanese leeks, kinu tofu, shimeji mushrooms, shiitake mushrooms, maitake mushrooms, and thinly sliced pork belly. Put the water mixed with dried fish seasoning powder into a stone pot and bring to a boil on the stove. Open the lid, sprinkle with mizuna lettuce and serve with ponzu sauce.
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Cheese Tonkatsu Bento
food Food type Main Ingredients Take time Serve Japan Rice and flour pig 60 minutes 1 place ingredient 150 grams pork loin 1 sheet mozzarella cheese mixed with cheddar cheese All-purpose flour (for coating pork) Aero brand breadcrumbs (for coating before frying) 30 grams of Tonkatsu sauce, Aero brand Shredded cabbage, tomatoes (for decoration) Aero brand Japanese salad dressing (for pouring) Palm oil (for frying) 150 grams - Japanese rice, Aero brand, cooked Black sesame (for sprinkling on rice) 30 grams of Chinese cabbage kimchi 1/2 cup all-purpose flour (water-flour mixture) 3 eggs (water and flour mixture) 1 tablespoon water (water mixture) 2 boiled eggs, diced (Tarutaru sauce ingredients) 50 grams of Aero brand mayonnaise (ingredient for Tarutaru sauce) Coarsely ground black pepper (Taru-Taru sauce ingredient) Preparation Prepare the Tonkatsu pork by cutting the pork into slices about 1 cm thick. Cut off the tendons on the edges of the pork pieces so that the pork does not curl up when fried. Make the flour mixture by cracking an egg into the mixture and mixing it with all-purpose flour. Gradually add water and beat until it is sticky enough. Take the prepared pork, coat it in all-purpose flour, coat it in the prepared flour water, then quickly coat it in breadcrumbs. Place it in the freezer. Take the prepared pork and fry it until it is nicely colored. Then cut it into bite-sized pieces. Place the cheese sheet on top immediately (the heat from the pork will melt the cheese). Then arrange it in the bento box. Preparing Japanese rice After cooking, do not leave the rice in the pot for more than 2 hours. To preserve it, store Japanese rice in a Tupperware container and put it in the refrigerator. Making Tarutaru Sauce Cut the boiled eggs into cubes, mix with mayonnaise, season with pepper, mix well. Arrange bento box set Place lettuce and tomatoes in the vegetable compartment. Place sliced cabbage in the meat compartment. Place the Tarutaru sauce in the sauce compartment, sprinkle with a little fish eggs for color, and place the Chinese cabbage kimchi in the other compartment. Scoop Japanese rice into another compartment, sprinkle black sesame seeds on top of the rice, put Japanese salad dressing in a small cup, close the lid and arrange in a bento box.
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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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Gangster Yakiniku Set
food Food type Main Ingredients Take time Serve Japan Mala Hot Pot and Shabu Pork BBQ pig 20 minutes 4 places ingredient 60 grams of Aero brand soybean oil 20 grams minced garlic 200 grams of sliced pork belly 200 grams of sliced pork loin 200 grams of sliced pork neck 300 grams sliced beef 5 slices of carrot, cut into thin slices 100 grams sliced onion 20 grams sliced shiitake mushrooms 60 grams bean sprouts 200 grams of Chinese cabbage kimchi 1 block of frozen udon, Aero brand (boiled) 800 grams of cooked Japanese rice, Aero brand 200 grams of yakiniku sauce 600 grams of hydroponic lettuce for wrapping 50 grams of sliced garlic 50 grams of sliced green chili peppers Shredded seaweed (topping) Chopped green onions (for garnish) Roasted white sesame seeds (to sprinkle on top) 1.5 liters of soy sauce (yakiniku sauce ingredient) 1 kg white sugar (yakiniku sauce ingredient) 150 g peeled onion (yakiniku sauce ingredient) 150 g peeled red apple (yakiniku sauce ingredient) 10 grams peeled ginger (yakiniku sauce ingredient) 1 clove of Chinese garlic, peeled (yakiniku sauce ingredient) 1 tablespoon miso (yakiniku sauce ingredient) 2 tablespoons sake (yakiniku sauce ingredient) 1 tablespoon seven-color chili powder (yakiniku sauce ingredient) 2 tablespoons roasted white sesame seeds (yakiniku sauce ingredient) 2 tablespoons sesame oil (yakiniku sauce ingredient) Preparation Yakiniku sauce Blend the onion, apple, ginger and garlic until smooth. Gradually add the soy sauce, a little at a time. Mix all the remaining ingredients and bring to a boil just until the sugar dissolves. Prepare ingredients for serving Arrange the pork and beef on a plate and arrange the salad greens beautifully. Arrange the stir-fry vegetables (minced garlic, carrots, onions, mushrooms, and bean sprouts in a bowl). Place kimchi, boiled udon, lettuce for wrapping, garlic, chili, seaweed, spring onion, white sesame seeds in separate bowls. Put oil and yakiniku sauce into a squeeze bottle. Scoop rice into a Japanese bowl with a lid. Serve by placing a gas cylinder stove, a Korean pan, and a spatula and tongs. Yakinikudon (grilled beef on rice) Add oil to a pan, stir-fry the onion and beef until cooked. Add the yakiniku sauce and stir-fry until well combined. Place on top of Japanese rice and garnish with seaweed, spring onion and roasted white sesame seeds. Yakiniku (grilled pork, grilled beef, wrapped in vegetables and kimchi) Pour a small amount of yakiniku sauce over the pork and meat and grill in a pan until cooked. Eat by wrapping it in lettuce leaves, eat with kimchi, sliced garlic, green chili, and pour a little yakiniku sauce. Yaki Kimuchi Udon (Kimchi Stir-Fried Udon) Add oil to a pan, add garlic and stir fry a little, add kimchi and stir fry for 15 seconds. Add pork or beef and stir-fry until 50% cooked. Add carrots, onions, mushrooms, and bean sprouts and stir-fry until almost cooked. Add udon noodles, then 40 grams of yakiniku sauce and stir-fry until well combined. Arrange on a plate and garnish with seaweed, spring onion and white sesame seeds.
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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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Pork Pelmeni in Clear Broth
food Food type Main Ingredients Take time Serve Mexican Soup / Curry / Clear Soup pig 15 minutes 1 place ingredient 12 pieces Russian Pork Dumplings (Pork Pelmeni) 160 ml plain water 1 teaspoon Aero brand soup powder 15 grams of chopped celery 1 clove garlic, crushed 1 bay leaf Chopped celery (for garnish) Preparation Put water in a pot, add Aero brand soup powder, bay leaves, crushed garlic, and chopped celery. Wait for it to boil. Add the pork pelmeni into the soup pot and boil the dumplings for 5-6 minutes. Scoop into a bowl, sprinkle with chopped celery, and serve.
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Pork steak wrapped in bacon with jaew sauce
food Food type Main Ingredients Take time Serve Western food Meat dishes pig 30 minutes 1 place ingredient 2 tablespoons soybean oil (Ingredients for pork tenderloin wrapped in bacon (1 serving, 2 pieces)) 200 grams of pork tenderloin (cut into 10-gram pieces) (Ingredients for pork tenderloin wrapped in bacon (1 serving, 2 pieces) ) 4 slices of bacon, Aro brand (Ingredients for pork loin wrapped in bacon (1 serving, 2 pieces) 1/2 teaspoon salt (Ingredients for Pork Tenderloin Wrapped in Bacon (1 serving, 2 pieces) ) 1/2 teaspoon ground pepper (Ingredients for Pork Tenderloin Wrapped in Bacon (1 serving, 2 pieces) ) 4 pointed sticks (Ingredients for pork tenderloin wrapped in bacon (serves 2 pieces per serving) 10 grams of Demi-glace powder, Aero brand (sauce ingredients (makes 200 grams, serves 2 dishes)) 150 grams of water (sauce ingredients (makes 200 grams, serves 2 plates)) 100 grams of Aro brand jaew dipping sauce (Ingredients for sauce (makes 200 grams, serves 2 plates)) 10 grams of roasted rice, Aro brand (sauce ingredients (makes 200 grams, serves 2 plates)) 10 grams of parsley (sauce ingredients (makes 200 grams, serves 2)) Side dishes (sauce ingredients (makes 200 grams, serves 2 dishes)) French Fries, Aro brand (Ingredients for sauce (makes 200 grams, serves 2 plates)) 3-4 leaves of salad greens (Ingredients for the sauce (makes 200 grams, serves 2 plates)) Preparation Cut the pork loin into 100g pieces, wrap with Aro brand bacon and tie with string. Sprinkle with a little salt and ground pepper. Heat a pan and add a little soybean oil. Add the meat and grill until cooked. Put the demi-glace powder in a pot, add water and mix well before turning on the heat. Then add the jaew sauce and mix well. Add the roasted rice and coriander and turn off the heat. Cut the rope off the meat. Ready to serve with salad, French fries and prepared jaew sauce.
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Bulgogi Pork Ribs, Hot Plate
food Food type Main Ingredients Take time Serve Korea Meat dishes pig 30 minutes 1 place ingredient 100 grams of bulgogi sauce, Aro brand 1 tablespoon oil 400 grams pork ribs 1 teaspoon light soy sauce 1 teaspoon oyster sauce 1/4 teaspoon peppercorns 750 ml. plain water 100 grams of onion 20 grams of chopped Japanese green onions 50 grams of mozzarella cheese 5 grams chopped green onions 2 grams of roasted white sesame seeds Preparation Heat a pan with oil, stir-fry pork ribs until browned, then add bulgogi sauce, season with soy sauce, pepper, oyster sauce and add onion, continue to simmer until the soup starts to thicken and the pork ribs are tender. Heat a hot pan over a hot flame, then place the pork ribs on the hot pan, place the chopped Japanese onion, sprinkle with cheese and chopped green onion, and serve with rice, side dishes and fresh vegetables.
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Katsudon
food Food type Main Ingredients Take time Serve Japan Meat dishes pig 30 minutes 1 place ingredient 1 ARO chicken egg, size 0, pack of 10 eggs 5 grams, Safepack, crispy fried flour, 1 kg. 20 grams, Safepack, breadcrumbs, 1 kg. 0.5 Prungthip iodized table salt 0.5 Aero Ground Pepper 45 grams of pomegranate, 1 liter of soybean oil 100 grams of Japanese rice Sasanishikiero 5kg.X1 20 grams of onions, peeled, 1 kilogram 100 grams of pork loin steak 1 ARO chicken egg, size 0, pack of 10 eggs 3 grams chopped green onions 55 grams of mother sauce Preparation Add water and seasonings. When it boils, add the onion and stir-fry until soft and translucent. Add the meat and stir-fry until well combined. Serve with green onions.
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Shabu soup delivery
food Food type Main Ingredients Take time Serve Japan Mala Hot Pot and Shabu Pork BBQ pig 30 minutes 1 place ingredient 100 grams of frozen pork shabu shank (what goes in the pot) 100 grams, Community Kitchen, frozen pork neck for shabu 100 grams, Community Kitchen, frozen pork belly, peeled and rolled, shabu 100 grams of frozen pork belly for shabu, Krua Chum Chon 4 grams aro wakame seaweed 6 fresh shiitake mushrooms 40 grams Japanese leeks 80 grams of white tofu 40 grams carrots 70 grams of Chinese kale 100 grams of Chinese cabbage 100 grams of shredded cabbage 4 Emperor's Chinese Kale 200 grams of konjac noodles or udon noodles 70 grams aro concentrated dried fish soup (shabu soup) 530 grams water 20 grams sliced shiitake mushrooms 40 grams of onion 30 grams Japanese leeks 2 pieces of sliced pork belly As required aro Suki sauce packet (dipping sauce) As requested aro ponzu sauce Lemon As desired, chopped Japanese leeks As desired, chopped red chili peppers 2-layer takeaway cup Sauce cup Preparation Things put in the pot Put everything in a pot with shochu soup and eat as desired. Shabu soup Prepare the shabu soup. Heat a pot. Add sliced pork belly, mushrooms, onions, and Japanese leeks. Stir-fry until fragrant. Pour in water and concentrated dried fish stock. Bring to a boil and serve. sauce Prepare the dipping sauce ingredients as desired.
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3 recipes for marinated pork
food Food type Main Ingredients Take time Serve Korea Mala Hot Pot and Shabu Pork BBQ pig 30 minutes 1 place ingredient Gochujang marinade recipe 1000 grams of frozen Korean pan-fried skinless pork belly 20 ml Aero sesame oil 50 ml Chongjongwon Korean soy sauce 30g Chongjongwon Gochujang Korean Chili Sauce Mitr Phol Pure White Sugar 1 kg. Bulgogi marinade recipe 1000 kg. Frozen Korean Pan-fried Pork Neck 200 g Chongjongwon Korean Pork Bulgogi Marinade Sauce BBQ Marinade Recipe 1000 grams of frozen Korean pan-fried skinless pork belly 50 ml Emerald vegetable oil 100 grams of barbecue powder Preparation Thaw frozen pork. Once the pork has thawed, remove it and pat dry before marinating. Pour the seasonings into a mixing bowl and mix them together first, then add the pork and mix well. When well mixed, put the pork into the container to be vacuumed. Ferment for at least 1 hour at a temperature of 4-7 degrees Celsius. Note: In step 3, you can tie the bag tightly instead, but vacuuming will extend the shelf life by 6 days, while normal storage will not last more than 3 days.
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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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