Recipe
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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