Recipe
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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Japanese curry rice
food Food type Main Ingredients Take time Serve Japan curry pig 30 minutes 1 place ingredient 15 grams of shredded mozzarella cheese mixed with cheddar cheese Beef Japanese curry sauce (Beef Japanese curry sauce) 2 hours Makes 18 servings 3,000 cc of water 15 cc soybean oil 150 grams of soybean oil 500 grams chopped onion 170 grams of beef neck meat, cut into 1 cm cubes. 170 g carrots, diced 1 cm. 300 grams of potatoes, diced 1 cm. 300 g S&B Curry Paste Extra Spicy 220 g 15 cc soy sauce 40 grams of 100% pure honey 5 grams Hondashi seasoning powder Japanese curry rice - Beef (Japanese curry rice - Beef) 5 minutes, makes 1 serving 200 grams of cooked Japanese rice 140 g Beef Curry Sauce 10 grams of Fukujinzuke pickles 0.1 g Aonori coarse seaweed powder Add toppings - Onsen eggs Topping - Onsen 1 egg, size 2 Add toppings - Omlette 1 egg, size 2 10 grams of evaporated milk 10 cc soybean oil Add toppings - Tonkatsu 1 piece of frozen fried pork cutlet 65 cc palm oil Add Topping - Shrimp Tempura 3 pieces of frozen breaded raw shrimp 40 cc palm oil Add toppings - Sausage 3 pieces smoked chicken cocktail sausage 10 cc soybean oil Add topping - Cheese Topping - Cheese 15 grams of shredded mozzarella cheese mixed with cheddar cheese Japanese Hayashi rice menu Beef Hayashi sauce (Beef Hayashi sauce) 30 minutes, makes 7 servings 500 cc. water 20 grams unsalted butter 100 grams sliced onion 200 grams of sliced beef neck 150 grams of Deli Fresh frozen mixed mushrooms 100g S&B Hayashi Stew Sauce 20 grams of 100% pure honey Japanese Hayashi rice - Beef (5 minutes) Makes 1 serving 200 grams of cooked Japanese rice 140 g Hayashi Beef Sauce 0.1 g Aonori coarse seaweed powder Add toppings - Onsen eggs Topping - Onsen 1 egg, size 2 Add toppings - Omlette 1 egg, size 2 10 grams of evaporated milk 10 cc soybean oil Add toppings - Tonkatsu 1 piece of frozen fried pork cutlet 65 cc palm oil Add toppings - Chicken Karaage Topping - Chicken Karaage 2 pieces of frozen fried chicken karaage 40 cc palm oil Add Topping - Shrimp Tempura 3 pieces of frozen breaded raw shrimp 40 cc palm oil Add toppings - Sausage 3 pieces smoked chicken cocktail sausage 10 cc soybean oil Add topping - Cheese Topping - Cheese Preparation Japanese curry rice menu How to make Beef Japanese curry sauce Sauté the onion in oil until golden brown. Stir-fry the meat with onions until cooked on the outside. Add water, meat and all vegetables and boil over medium heat for 2 hours. Boil until the meat and vegetables are tender. Add the curry paste and stir until it melts. Season with dried fish powder, soy sauce and honey. Cautions After adding the curry paste, heat over low heat and stir constantly, being careful not to burn the bottom of the pot. If you want to reheat the curry sauce that you just took out of the fridge, add a little water and heat it over low heat, stirring it all the way to the bottom of the pot and being careful not to burn it. Pre-made curry sauce can be stored in the freezer for 3 months. How to make Japanese curry rice - Beef Scoop rice into a plate (If the customer wants more rice, scoop 300 grams). Scoop the curry sauce onto the side of the rice. Garnish the top of the rice with aonori seaweed. Place the pickled vegetables Fukujinzuke on the side of the plate. Add toppings - Onsen eggs Topping - Onsen Boil 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. Add toppings - Omlette Beat the eggs with evaporated milk until well blended. Fry in a pan, beating the eggs quickly and fry until 80% cooked. Top with rice. Add toppings - Tonkatsu Deep-fry in 170°C oil for 3 minutes. Drain and cut into 5 pieces crosswise. Add toppings - Chicken Karaage Topping - Chicken Karaage Deep-fry in 170 degrees Celsius oil for 3 minutes. Drain the oil. Add Topping - Shrimp Tempura Deep-fry in 170°C oil for 2 minutes. Drain. Add toppings - Sausage Score on both sides and deep-fry in 170 degrees Celsius oil for 15 seconds. Drain the oil. Add topping - Cheese Topping - Cheese Place in the middle of the rice and curry sauce. Japanese Hayashi rice menu How to make Beef Hayashi sauce Sauté the onion in butter until the onion is cooked. Add the meat and stir-fry until cooked. Add frozen mushrooms and stir-fry until the mushrooms are soft. Add water and boil for 10 minutes. Add Hayashi curry paste and honey and boil until smooth. Cautions After adding the Hayashi curry paste, heat over low heat and stir constantly, being careful not to burn the bottom of the pot. If you want to reheat Hayashi sauce that has been taken out of the refrigerator, add a little water and heat it over low heat, stirring all the way to the bottom of the pot and being careful not to burn it. Ready-made Hayashi sauce can be stored in the freezer for 3 months. How to make Japanese Hayashi rice - Beef Scoop rice into a plate (If the customer wants more rice, scoop 300 grams). Scoop the Hayashi sauce onto the side of the rice. Garnish the top of the rice with aonori seaweed. Add toppings - Onsen eggs Topping - Onsen Boil 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. Add toppings - Omlette Beat the eggs with evaporated milk until well blended. Fry in a pan, beating the eggs quickly and fry until 80% cooked. Top with rice. Add toppings - Tonkatsu Deep-fry in 170°C oil for 3 minutes. Drain and cut into 5 pieces crosswise. Add toppings - Chicken Karaage Topping - Chicken Karaage Deep-fry in 170 degrees Celsius oil for 3 minutes. Drain the oil. Add Topping - Shrimp Tempura Deep-fry in 170°C oil for 2 minutes. Drain. Add toppings - Sausage Score on both sides and deep-fry in 170 degrees Celsius oil for 15 seconds. Drain the oil. Add topping - Cheese Topping - Cheese Place in the middle of the rice and Hayashi sauce.
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Pork Panang Curry
food Food type Main Ingredients Take time Serve Thai Soup / Curry / Clear Soup pig 60 Min 2 places ingredient Panang curry paste, yield 150 grams 2 grams of flower salt 25 grams of thickly sliced lemongrass Kaffir lime peel, 0.5 piece 6 grams of galangal 6 grams of coarsely chopped coriander root Aero white peppercorns 2 grams 2 grams of yellow turmeric 1 gram coriander seeds 1 gram cumin seeds 35 grams of peeled Thai shallots Dried chili peppers, stems removed, 25 grams Thai shrimp, shrimp paste, 10 grams Curry ingredients Fresh coconut milk 500 grams Panang curry paste 60 grams 400 grams of sliced pork loin Healthy Boy, Real Fish Sauce , 50 grams Mitr Phol Cane Sugar mixed with Coconut Sugar 50 grams 120 grams of eggplant 30 grams of red chili peppers, sliced diagonally 20 grams of yellow chili peppers, sliced diagonally 3 grams of kaffir lime leaves Preparation Curry paste Pound together the salt flower, lime peel, galangal, and lemongrass until fine. Then add the coriander root. Pound the yellow turmeric until fine again. Add the coriander seeds and cumin seeds. Finely pound white peppercorns, add shallots and dried chili. Pound again until well blended. Add shrimp paste and pound until well blended. Curry paste ingredients Simmer coconut milk and curry paste until well blended. Then add pork and simmer until pork is cooked. Then season with palm sugar and fish sauce. Cover and simmer. To make the pork soft, add the kaffir lime leaves and eggplant. Cover the lid to prevent the eggplant from turning purple. When the eggplant is cooked, turn off the heat and add the sliced chili and shredded lime.
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Sukhothai noodles
food Food type Main Ingredients Take time Serve Thai Noodles and pasta pig 30 Min 1 place ingredient Broth 5,000 ml. 1000 grams of pork bones 300 grams of radish 20 grams of coriander root Thai garlic, peeled, 50 grams Aero white peppercorns 10 grams 15 grams of pandan leaves 30 grams of salt 80 grams of granulated sugar Healthy Boy Soy Sauce, Formula 1, 40 ml. Pork seasoning powder 15 grams 6000 ml of plain water 500 grams of fatty pork Seasoning Mitr Phol Pure White Sugar 50 grams Healthy Boy , 100 ml. Fish Sauce Seasoned minced pork Aero Frozen Minced Pork 200g Healthy Boy, 10 grams of fish sauce 5 grams of sugar 50 grams of plain water 1 serving of Sukhothai noodles Mahachai, small noodles, 60 grams 30 grams of bean sprouts 30 grams of yardlong beans 20 grams of Chinese steamed dumplings Pork meatballs, pork mixed with chicken, 25 grams Fatty pork (pork hip) 20 grams Dumpling sheets (crispy dumplings) 5 grams Fried garlic, pork rinds, 10 grams 5 grams of chopped sawtooth coriander Aero ground garden chili 5 grams 30 grams of boiled minced pork Seasoning 15 grams Aero Frozen Lemon Juice 15 ml. Red shrimp 5 grams Rai Thep ground peanuts 15 grams Broth 150 grams Preparation Soup Boil water, pork bones, and fatty pork until boiling, then reduce heat and skim off foam. Add radish, pandan leaves, coriander root, garlic, white peppercorns. Season with rock sugar, salt, seasoning powder, and light soy sauce. Simmer for at least 1.30 hours. Seasoning Simmer sugar and fish sauce together until blended. Mix together lime juice, chili powder, peanuts, red shrimp, and boiled minced pork. Then add the soup and mix well. Sukhothai noodles Boil noodles, bean sprouts and winter melon, then put in a bowl. Arrange boiled pork, fish maw, pork meatballs, and fried garlic. Pour the sauce over the noodles, sprinkle with coriander leaves and crispy wontons.
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Noodle-free Rad Na with Chinese Kale
food Food type Main Ingredients Take time Serve Thai Noodles and pasta pig 30 Min 1 place ingredient 100 grams of kale 80 grams Pro Butcher Frozen Sesame Oil Marinated Pork 1 egg, Aero, size 2, with lid 40 ml Aero Sauce 1100 g. 240 ml clean water 1 gram Aero iodized table salt 200 grams x 12 bags 10 grams fresh garlic, peeled (minced) 30 grams Aero Soybean Oil 1 liter x 3 bottles 10 grams Aero tapioca flour 20 ml. clean water (used for mixing with tapioca flour) 1 set Aero bowl with clear PP lid, 24 oz., pack of 50 pieces 2 sets of Aero long spoon and fork set, clear PS, pack of 50 pairs Preparation Bring clean water to a boil, add salt, then blanch the chopped kale in it. Then, put the chocolate in clean water mixed with ice, and scoop it up and set aside to drain. Heat a pan with oil, then add pork and stir-fry until cooked. Add the sauce and water. Wait until the water boils. Mix the cornstarch with water and add it. Stir continuously until the water is thick. Crack the eggs into the bowl and stir until the eggs are cooked. Mix the ingredients well. Place the blanched kale stems on a serving plate. Pour the sauce over the kale. Serve with chili sauce, sugar, chili powder and pepper.
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Vegan crispy pork curry with jasmine rice
food Food type Main Ingredients Take time Serve Thai rice pig 15 Min 3 places ingredient 400 grams of vegetarian pork belly 100 grams of all-purpose flour, Kite brand (for coating fried pork) 100 grams of vegetarian red curry paste 75 grams of Mitr Phol coconut sugar 30 grams shimeji mushrooms 60 grams of brown button mushrooms 30 grams of betel leaves 30 grams of cha-om 700 grams of coconut milk, Amphawa brand 30 grams red chili pepper 2 grams of kaffir lime leaves 30 grams vegetable oil 3 grams of rice flour for coconut topping 40 grams of coconut milk, Amphawa brand 300 grams of jasmine rice, Aero brand 300 grams of water 5 grams fresh jasmine flowers (6 flowers) Preparation Cook rice with jasmine water. Mix the vegetarian pork belly with all-purpose flour. Then heat up a pan, add vegetable oil, and fry the vegetarian pork belly until golden brown and crispy. Set aside. Heat a pan, add vegetable oil, add vegetarian curry paste to make it fragrant, gradually add Amphawa coconut milk, season with Mitr Phol coconut sugar, no need to add salt because vegetarian curry paste is already salty. When the coconut milk is ready, add all the mushrooms, crispy pork, cha-om, betel leaves, and red chili.
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Bouncy Pork Dumplings
food Food type Main Ingredients Take time Serve Thai Soup / Curry / Clear Soup pig 30 Min 2 places ingredient Bouncy Pork Dumplings 700 grams of finely ground pork 300 grams of minced pork 10 grams baking powder 30 grams , 3 ice cubes 30 grams of Thai pork seasoning powder Fried Bouncy Pork Dumplings 60 grams of wonton sheets (12 sheets) 120 grams of bouncy pork 1000 ml palm oil 70 grams of chicken dipping sauce 10 grams of stir-fried Chinese cabbage 4 grams red chili pepper 2 grams coriander Boiled Pork Dumplings 120 grams of bouncy pork 10 grams sesame oil 20 grams fried garlic 40 ml. Jikchow Sauce 10 grams red chili pepper 10 grams chopped green onions 4 grams coriander 60 grams of wonton sheets (12 sheets) Preparation Mix all ingredients together and knead until sticky. Place in the refrigerator for about 30 minutes. Wrap the bouncy pork in dumpling wrappers to form a beautiful shape. Fry over low heat until cooked. Serve with chicken dipping sauce. Boil until cooked. Mix the boiled dumplings with sesame oil. Scoop onto a plate. Sprinkle with chopped red chili, spring onion, fried garlic. Garnish with coriander. Serve with soy sauce.
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Stir-fried minced pork with basil and egg tofu
food Food type Main Ingredients Take time Serve Thai Dishes Pork 45 Min 1 place ingredient 100 grams of Aero frozen minced pork 40 grams Aero stir-fried basil sauce 1 tube Aero Egg Tofu 100 grams Aero Pathum Jasmine Rice 10 grams fresh garlic, peeled, chopped 15 grams of red chili peppers, stems removed, chopped 12 grams of basil leaves 120 ml. Aero drinking water, size 6 liters, 1 gallon 20 ml Aero Soybean Oil 1 set Aero PP folding food box, 2 compartments, 520 ml. x 50 pieces 1 pair Aero long spoon and fork set, PS clear, pack of 50 pairs Preparation Cook rice according to the specified ratio. When the rice is cooked, scoop it onto a serving plate. Heat a pan with oil, add chili and garlic and stir-fry until fragrant, then add minced pork and stir-fry until cooked. Season with basil sauce. After stir-frying until the ingredients are well combined, add the sliced red chili peppers, followed by the basil leaves. Stir-fry until the ingredients are well cooked. Add the egg tofu and stir-fry gently until combined. Served with cooked rice.
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Fried Liver with Garlic and Pepper
food Food type Main Ingredients Take time Serve Thai Dishes Pork 35 Min 1 place ingredient 500 grams of pork liver 20 grams vinegar 30 grams of tapioca flour 5 grams of ready-to-cook three-flavoured spices 5 grams of sugar 10 grams of seasoning powder 2 grams ground pepper 15 grams of light soy sauce 15 grams oyster sauce 200 grams of oil 80 grams of Thai garlic Preparation Cut the liver into 1 cm thick pieces and place in a mixing bowl. Pour vinegar into the liver and knead for about 2-3 minutes. Then rinse with clean water several times until the liver is clean (the liver will be pale in color). Pour in tapioca flour and 150 grams of water, knead with the liver, then soak for 1-2 hours. When the time is up, wash the liver and drain the water. Season the liver with soy sauce, oyster sauce, seasoning powder, sugar, pepper and three flavor seasonings. Mix well and set aside. Pound the Thai garlic and then fry until golden brown. Scoop out and set aside. Use the same oil, add the liver and fry until cooked as desired. Scoop it up and place it on a plate. Sprinkle with fried garlic.
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Stir-fried Liver with Onions
food Food type Main Ingredients Take time Serve Thai Rice and flour Pork 30 Min 1 place ingredient 500 grams of pork liver 30 grams Aero compound butter unsalted 5 kilograms 350 grams fresh milk 100 grams of onion 5 grams paprika 3 grams of salt 2 grams ground pepper 3 grams Italian parsley 50 grams Embak House French Baguette 220 grams 30 grams of clean water Preparation Cut the liver into 1 cm thick pieces. Soak the liver in milk for about 1-2 hours. Then wash the liver and drain the water. Heat a pan with butter and sauté the sliced onion until it becomes translucent. Add the prepared pork liver and stir-fry until the liver is cooked. Then add the paprika, add water, cover and reduce the heat to low for about 7-8 minutes. Continue to stir-fry until the water starts to dry up. Turn off the heat and scoop onto a plate. Sprinkle with chopped parsley. Served with French bread. Enjoy together.
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Sweet Liver
food Food type Main Ingredients Take time Serve Thai Dishes Pork 18 Min 1 place ingredient 200 grams pork liver 30 grams of shallots 5 grams of parsley 5 grams mint leaves 5 grams of spring onions 5 grams of chili powder 20 grams fish sauce 30 grams lemon juice 3 grams of sugar 5 grams seasoning powder 10 grams of roasted rice 3 grams of fried dried chili Preparation Cut the pork liver into bite-sized pieces. Add water or broth to a pot, bring to a boil, then add the pork liver and stir-fry until cooked through, then remove from heat (do not overcook or the liver will become hard). Season with fish sauce, roasted rice, chili powder, seasoning powder and lime juice. Then add sliced shallots, sliced coriander and sliced spring onions. Mix well. Scoop into a plate and garnish with fried chili and mint.
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Stir-fried pork liver with cauliflower
food Food type Main Ingredients Take time Serve Thai Dishes Pork 20 Min 1 place ingredient 200 grams pork liver 150 grams of fragrant flowers 10 grams garlic 35 grams of Aero brand all-purpose stir-fry sauce 1 gram ground pepper 20 grams of clean water Preparation Place a pan over medium heat, add oil, and stir-fry garlic until fragrant. Add pork liver and stir-fry with garlic. When the liver starts to cook, add chopped shallots and stir-fry until well combined. Season with Aero All Purpose Stir-fry Sauce, then add water and stir-fry until everything is cooked. Scoop into a plate and serve.
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Pocket Bub
food Food type Main Ingredients Take time Serve Korea Rice and flour Pork 45 Min 1 place ingredient 35 g Dongwon Richham Canned Ham 10 grams of Develey pickled red cabbage 1 gram Korean chili powder 8 grams mayonnaise 2 grams Bandarun seaweed rice wrap 85 grams of cooked Japanese rice 3 grams of sugar 0.5 grams of salt 3 grams rice vinegar 10 grams of shredded omelet 10 grams carrots 15 grams spinach 3 grams sesame oil 45 grams vegetable oil Preparation Cut the ham crosswise into slices and fry in a pan until cooked through, then remove. Stir-fried carrots in a pan Stir-fried spinach in a pan Mix Korean chili powder with pickled red cabbage. Mix Japanese rice with sugar, salt and vinegar. Place the prepared ingredients on the seaweed and pour mayonnaise over it. Then wrap it and spread the seaweed with sesame oil. Wrapped in plastic wrap and paper
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Kimchi Fried Rice with Pork Belly and Cheese Lava
food Food type Main Ingredients Take time Serve Korea Rice and flour Pork 45 Min 1 place ingredient For Japanese rice (1 recipe makes 2,000 grams of cooked rice) 1000 grams Aero Japanese rice Sasanishiki 1300 ml Aero plain water For fried rice, 2 servings 300 grams Aero Japanese rice, Sasanishiki, cooked 100 grams of Kimchitrajongka, sliced 50g Chongjongwon Gochujang Korean Chili Sauce 120 grams Aero pork belly for stir-frying 100 grams Aero pork belly, fried and crispy 50 grams of chopped onion 50 grams of shredded carrots 10 grams fresh garlic, peeled, chopped 15 ml Aero Soybean Oil 50 grams Aero water 10 grams of pure white sugar, 1 kg. 10 grams soy sauce 5 grams of Chongjongwon Korean chili powder 5 grams of chopped spring onions 200 grams HORECA yellow moss shredded 1 kg. 2 sets of Aero black PP food boxes, 2 compartments, with lid, 900 ml. 2 sets of black spoon and fork sets, plastic wrapped, panel type, size 15 cm. Preparation Heat a pan, add oil and pork belly and stir-fry. When the pork is cooked, add the onion and garlic and continue to stir-fry until cooked. Add the carrots, gochujang sauce and season with all the seasonings. Add water to mix the ingredients well. Continue to stir-fry until thickened. Add kimchi and 300 grams of rice. Stir-fry until well combined. Top with spring onions and pork belly. Place in a hot pan, add cheese around and heat until the cheese melts or put in the oven.
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Pork neck rolls with jaew sauce and mushroom cream sauce
food Food type Main Ingredients Take time Serve Thai Rice Flour Pork 45 Min 1 place ingredient Pork neck 400 grams pork neck 6 grams of Thai Fa seasoning powder 15 grams of ARO ready-made dipping sauce 15 grams vegetable oil For frying pork 15 grams vegetable oil 3 grams fresh rosemary 3 grams fresh thyme leaves Vegetables served as a side dish 15 grams vegetable oil 10 grams of Japanese pea seeds 7 grams cherry tomatoes (1 piece) 5 grams of black shimeji mushrooms 5 grams of white shimeji mushrooms 3 grams of Thai Fa seasoning powder 5 grams carrots Minced pork for stuffing 40 grams minced pork 10 grams of pork fat 5 grams of Thai Fa seasoning powder 15 grams of ARO ready-made dipping sauce 5 grams 5 grams Mashed potatoes 100 grams potatoes 3 grams of salt 5 grams of Thai Fa seasoning powder, pork flavor 15 grams unsalted butter 40 ml fresh milk Creamy Mushroom Sauce 5 grams vegetable oil 5 grams of Chinese garlic 20 grams fresh shiitake mushrooms 3 grams fresh thyme leaves 50 ml ARO Steak Sauce 50 grams of stock 3 grams of Thai Fa seasoning powder, pork flavor ARO Nam Jim Jaew (coated with pork chops and baked) 20 grams of ARO ready-made dipping sauce 5 grams lemon juice 5 grams of roasted rice 3 grams of Thai Fa seasoning powder, pork flavor Preparation Take the pork neck cut to the desired weight and pound it flat so that it can be used to wrap the filling. Boil the peeled potatoes. Add pork neck with Thai seasoning powder and vegetable oil to make it more tender. Mix the prepared minced pork with Thai seasoning powder and jaew sauce. Take the pounded and marinated pork neck and place the minced pork filling in the center of the neck (it will look like pork sausage). Then wrap the pork together. Use a rope to tie the pork neck tightly, but not too tight, as the intestines may burst out. Put it in a vacuum bag and use a vacuum sealer to suck out all the air. Place the pork in a sous vide tank and set the temperature to 75 degrees for 1 hour. Mash the potatoes with a fork until mushy, then add in the milk, butter and Thai seasoning powder. Mix until well combined. Add the sliced fresh shiitake mushrooms to the pan and stir-fry until they turn brown, then add the ARO steak sauce, cream, and season with Thai Fa seasoning powder. Blend until smooth. Mix the nam jim jaew with roasted rice, lime juice and Fa Thai seasoning powder to coat the rolled pork. Stir-fried black and white shimeji mushrooms, Japanese peas and tomatoes, seasoned with Thai Fa seasoning powder. Take the pork that has been cut out of the vacuum bag and then grill it in a pan. When it is colored, spread the nam jim jaew sauce all over the pork and put it in the air fryer. Remove from air fryer, cut into bite-sized pieces, arrange on a plate, place mashed potatoes on the side of the pork pieces. Add the stir-fried shimeji mushrooms and edamame and mash the mashed potatoes. Pour the cream sauce over the side of the pork but be careful not to let it touch the pork pieces. Leaf arrangement Notes The pork used for wrapping should be pork neck because it will be soft and not tough, making it suitable for making steak. Marinating pork should include oil because oil will make the pork more moist and tender. Sous vide is a cooking method that uses water to cook food at a temperature and time that is appropriate for each type of meat.
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Stewed pork belly with fish sauce and pickled egg yolk
food Food type Main Ingredients Take time Serve Thai Dishes Pork 70 Min 1 place ingredient 500 grams of pork belly 5 grams of pure fish sauce, Dek Somboon brand Stewed water 500 ml water 10 grams of coriander root 20 grams of Chinese garlic 5 grams black pepper 100 grams of pure fish sauce, Dek Somboon brand 40 grams of palm sugar 15 grams of sweet soy sauce, Dek Somboon brand Sauce 150 grams of pork stew 5 grams corn starch 10 grams water Plate decoration 1 gram of roasted white sesame seeds 5 grams of spring onions 10 grams of cucumber 180 grams of cooked rice Preparation Cook rice to eat with pork belly. Trim the pork belly and make incisions inside the pork belly. Marinate with fish sauce. Roll it up and tie it tightly with string. Place a pot on the stove, add 500 ml of water, then add the ingredients such as coriander root, garlic, black pepper, fish sauce, palm sugar, and Dek Somboon brand sweet soy sauce. Then add the tied pork belly into the pot, boil over medium-low heat. Boil for about 50 minutes. Remove from the pot and set aside. Put 150 grams of pork belly stewed water in a pot. Bring to a boil. Add cornstarch mixed with water. Simmer until thickened for use as a sauce. Bring fish sauce, palm sugar and water to a boil until the sugar dissolves. Remove from heat and let cool. Place in a container with a lid. Chop red chili peppers and Chinese garlic and add them to the fish sauce for pickling the egg yolks. Separate the eggs, use only the yolks and put them in the fish sauce for pickling, cover and refrigerate for at least 30 minutes. Assemble the plate Cut the pork belly into strings and thinly slices. Arrange on a plate. Scoop rice onto a plate and use a spoon to make a hole in the center of the rice for the pickled egg yolk. Place the pickled egg yolk on the rice, then pour the marinade, chili and garlic around the egg yolk. Garnish with cucumber, then sprinkle with toasted white sesame seeds and chopped spring onions. Notes The pork belly should not be too thick. Make incisions inside the pork pieces to help the pork absorb the flavors and cook more easily. When stewing pork belly, use medium heat and leave the lid slightly open to prevent the water from becoming cloudy. Pickled eggs should be fresh or kept in a cool place, as this will prevent the eggs from breaking easily when pickled.
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Stewed Pork Noodles
food Food type Main Ingredients Take time Serve Thai noodles and Pasta Pork 180 Min 1 place ingredient Braised Pork (15 servings) 1500 grams of pork liver 3000 grams of water 90 grams of instant noodle soup, concentrated, thick soup, Fa Thai brand 30 grams of Chinese herbal stew set 20 grams pandan leaves 10 grams of coriander root 15 grams garlic 3 grams pepper 20 grams of shiitake mushrooms 15 grams of seasoning sauce 25 grams of palm sugar Soup (15 servings) 1000 grams of pork ribs 6000 grams of water 175 grams of instant noodle soup, concentrated, thick soup, Fa Thai brand 100 grams of radish 35 grams of Chinese herbal stew set 15 grams coriander root 20 grams garlic 5 grams of pepper Stewed Pork Noodles 70 grams of noodles 30 grams of Chinese kale 5 grams of spring onions 80 grams stewed pork 5 grams of shiitake mushrooms 3 grams fried garlic 200 grams of broth Preparation Stewed Pork Cut the pork liver into 1-inch pieces. Take garlic, coriander root, pepper, crush until broken, then wrap in a thin cloth, together with Chinese herbal medicine, tie together with pandan leaves. Put water in a pot, then add pork shank, liver and herb wrap. Heat until it starts to boil, skim off the foam. Season with instant noodle soup, thick soup, clear soup, seasoning sauce, palm sugar, and then add shiitake mushrooms. Simmer until the pork liver begins to become tender, approximately 1.5 - 2 hours. Soup Take garlic, coriander root, pepper, crush until broken, then wrap in a thin cloth, together with Chinese herbal stew ingredients. Put water in a pot, then put in the pork ribs and herbs. Heat until it starts to boil, skim off the foam, add the radish, season with instant noodle soup, thick soup, clear soup. Simmer until the soup is fragrant and flavorful, about 1.5 hours. noodles Boil noodles and Chinese kale and put in a bowl. Scoop the stewed pork onto the noodles with a little bit of stewed pork sauce. Ladle about 200 ml of broth into a bowl, sprinkle with fried garlic and spring onions.
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Bamboo pith and pork bone soup
food Food type Main Ingredients Take time Serve Chinese food Rice and flour Pork 90 Min 2 at ingredient 2 packets of Thai Sky soup, pork flavor 500 grams of pork bones 5 grams coriander root 20 grams garlic 17 grams of bamboo pulp 5 grams of wolfberries 20 grams of Chinese herbal stew set 10 grams of boiled shiitake mushrooms, 30 grams 5 grams coriander 2 liters of water Preparation Bring water to a boil, then add pork bones and boil for 2 minutes. Take the bones out and shock them in cold water. Put water in a pot, Thai Sky, pork flavored soup, Chinese herbal stew, wolfberries, coriander root, garlic, and pork bones in a boiling pot. When the water boils, reduce the heat and skim off the foam. Add the boiled shiitake mushrooms. Serve garnished with coriander.
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Giant bouncy pork noodles
food Food type Main Ingredients Take time Serve Thai noodles and Pasta Pork 45 Min 1 place ingredient 80 grams of large noodles 30 grams Aero frozen broccoli 1000 grams 80 grams of frozen bouncy pork, 1000 grams 1 piece Aero chicken egg, size 2, with lid, 30 pieces x 1 50 ml Aero Soybean Oil 1 liter x 3 bottles 1,000 ml clean water 40 grams Aero tapioca flour 1000 grams 40 ml. clean water, dissolve the flour 12 grams Aero soup powder 8 grams of red chili peppers, per pack 8 grams of yellow chili, 100 grams per pack 10 ml. Distilled vinegar 5% Aero 4500 ml. X1 10 ml. Safepack fish sauce mix 700 ml. x 3 bottles 100 grams Aero soybean paste recipe 1 800g x 3 10 grams of pure white sugar, 1kg x 5 spoons 0.5 grams Aero ground pepper 500 grams Preparation Put water, vegetable scraps and Aero soup powder in a pot to make soup. Boil for 20 minutes, then drain the vegetable scraps. Put a pot of water on the stove to boil the vegetables and pork balls, then set aside. Heat a large pan with oil and fry the noodles. Add the eggs and fry until golden brown. Served with a bunch of condiments
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Roasted pork belly with garlic sauce
food Food type Main Ingredients Take time Serve Thai Dishes Pork 20 Min 1 place ingredient 450 grams of long pork belly 2 grams of salt 1 liter of water 50 liters, 1 liter of frying oil 20 grams of oil for stir-frying 30 ml. Dek Somboon Seasoning Sauce 60 grams of palm sugar 30 grams of water 1 gram Safepack ground white pepper 3 grams garlic powder 20 grams, Safepack, ready-to-use fried garlic 20 grams Aero fried shallots 3 grams Safepack ready-to-use fried garlic (decoration) 3 grams Aero fried shallots (decoration) Garnish with coriander Garnish with sliced chili peppers Preparation Bring water to a boil, add salt, then add pork and boil until cooked. Set aside the boiled pork and cut into bite-sized pieces. Heat a pan with oil for frying. When the oil is hot, add the pork belly and fry until golden brown. Then set aside. Put oil, water, salt, seasoning sauce, palm sugar, garlic powder, white pepper in a pan and simmer until the sauce thickens. Put the fried pork belly in the pan and stir-fry until the sauce coats the pork pieces. Arrange pork on a plate, sprinkle with fried shallots and fried garlic, and garnish with coriander.
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Mala Hot Pot
Mala Hot Pot Mala hot pot with a rich flavor from pork bone soup and a spicy flavor from Mala sauce. Eat with vegetables, noodles and meat. food Food type Main Ingredients Take time Serve Chinese food Mala Hot Pot, Pork Pan & Shabu Pork 20 Min 1 place ingredient 110 grams of Haiti Lao pork bone soup 220 grams of Haiti Lao Mala Soup 1200 grams of water 60 grams of Day Day rice vermicelli 2 grams of roasted chili peppers 200 grams of Mala grains 400 grams of sliced pork neck for shabu 50 grams of lettuce stems 50 grams of golden jelly mushrooms 50 grams carrots Preparation method Mix water, pork bone broth base and Ma soup base in a pot. Place over medium heat and wait until boiling. Add the roasted dried chili and mala seeds to the boiling soup. Add vegetables and boil until vegetables are almost cooked. Add noodles and boil until noodles are almost cooked. Then add the meat and boil until cooked then turn off the heat. Turn off the heat and ladle into a container.
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Mapo Tofu
food Food type Main Ingredients Take time Serve Chinese food Mala Hot Pot, Pork Pan & Shabu Other 15 Min 1 place ingredient 40 g Leekumgi Chilli Bean Sauce 15 grams of Leekumkee Panda Oyster Sauce 5 grams of sesame oil, Leekumkee brand 2 grams of ground ginger 100 grams minced pork 150 grams of kinu tofu 20 grams garlic 10 grams Hong Kong tapioca flour 20 grams of water for dissolving the flour 100 grams of water for stir-frying 2 grams vegetable oil 5 grams chopped green onions for garnish Preparation Mix Hong Kong tapioca flour with water and set aside. Finely chop the garlic and cut the kinu tofu into bite-sized pieces and set aside. Put oil in a pan and heat it up. When hot, add the minced pork and stir-fry until cooked. Add Doubanjiang sauce, oyster sauce, ground ginger and water and stir-fry until well blended. Add the prepared cut tofu and stir-fry until well blended. Add the prepared Hong Kong cornstarch water and continue to stir-fry until cooked. Then add the sesame oil and stir-fry until well combined. Turn off the heat and remove from the heat. Scoop into a dish and sprinkle with chopped spring onions. Ready to serve.
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Three Kings Rice Porridge
Cuisine Dish type Main ingredients Cook Servings Thai Rice Dishes Pork, chicken and shrimp 45 Min 1 place ingredient 150 grams of cooked rice for making rice porridge 30 grams of pork meatballs, 5 pieces 30 grams of chicken meatballs, 5 pieces 50 grams of fresh shrimp, split back, leaving tail on, 3 pieces, boiled 200 ml. 3 fresh shrimps, deveined and tail intact, boiled, soup stock 3 grams of fried garlic oil 1 gram of spring onion 0.5 g coriander 0.5 g ground white pepper 3 liters of broth 5000 grams of water 300 grams of carrots 300 grams of radish 60 grams of Thai Fa seasoning powder Pork meatballs 500 grams of minced pork 20 grams of three friends 15 grams of Thai blue powder Chicken meatballs 500 grams of minced chicken 20 grams of three friends 15 grams of Thai blue powder Preparation Boil the broth with all vegetables until it reduces to 3 liters, then season with Thai Fa powder. Marinate the meat with all ingredients and knead it well in a bowl. Refrigerate before forming into balls and boiling in boiling water. Boil the shrimp in the fish ball water to enhance the flavor. Served with steamed rice, pork-chicken meatballs, fried garlic oil, spring onions and coriander, and Thai soup.
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Roasted Chinese Sausage with Chili and Salt
food Food type Main Ingredients Take time Serve Thai Dishes Pork sausage 45 Min 1 place ingredient 170 grams Aero Chinese sausage 40 ml. Oil for frying 750 ml. 15 grams of red chili, chopped 30 grams minced garlic 8 grams chopped green onions 1 gram ground pepper 1 gram salt 1 gram of sugar 15 ml. cooking oil Preparation Cut Chinese sausage into slices and set aside. Fry the sliced Chinese sausage until cooked over low heat. Scoop out the sausage and set aside. Heat a pan with oil, then add garlic, chili, Chinese sausage, season with pepper, salt, and sugar. Add chopped spring onions and serve.
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Lava Egg Rice with Basil Sauce
food Food type Main Ingredients Take time Serve Thai Dishes Pork 45 Min 1 place ingredient 150 grams of cooked rice 2 chicken eggs 15 ml cream 0.5 grams of salt 5 ml oil 135 grams minced pork 40 grams Aero basil sauce 5 ml oil Preparation Mix the eggs, cream, salt and pepper together. Heat oil in a pan and add the prepared eggs. Stir the eggs all over the pan. Wait for the eggs to set at the bottom of the pan. Place the eggs on top of the rice. Heat another pan, add oil, when hot add chili and minced pork. Stir-fry minced pork until cooked, then add ready-made basil sauce. Scoop the basil and place it on top of the lava eggs.
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Japanese Sukiyaki with three flavors of ponzu sauce and ponzu dipping sauce
food Food type Main Ingredients Take time Serve Fusion food Rice and flour Vegetable 30 Min 1 place
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Stir-fried Szechuan Noodles with Sliced Pork
Stir-fried Szechuan Noodles with Sliced Pork - by Chef Otto food Food type Main Ingredients Take time Serve China Mala Hot Pot, Pork Pan & Shabu noodles and Pasta 30 Min 1 place ingredient 5 grams carrots 1 gram of spring onion 1 gram Chinese garlic Sprinkle a little roasted white sesame seeds. 10 grams of golden wood ear mushrooms 5 grams of maitake mushrooms 50 grams of vermicelli, boiled 5 grams of Zhenchun mixed sesame and peanut sauce 5 grams Sichuan chili oil 5 grams of Leekumkee oyster sauce 20 grams of sliced Kurobuta pork belly 10 grams of sliced Kurobuta pork loin 10 grams of sliced Kurobuta pork neck
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Claypot rice with sliced beef
Claypot Rice with Sliced Beef - by Chef Otto food Food type Main Ingredients Take time Serve China Mala Hot Pot, Pork Pan & Shabu Beef 60 Min 1 place ingredient 60 grams of cooked jasmine rice 30 grams sliced beef blade 30 grams sliced beef belly 15 grams Leekumkee oyster sauce 3 grams dried shiitake mushrooms 5 grams baby kale 3 grams of frozen tri-color vegetables, Aero brand 1 gram chopped green onion 1 gram of Aero brand fried garlic sheets 1 gram sesame oil, leekumkee
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Fried Tofu Puffs with Mala Powder and Cheese Sauce
Fried Tofu with Mala Powder and Cheese Sauce - by Chef Otto food Food type Main Ingredients Take time Serve China Mala Hot Pot, Pork Pan & Shabu Tofu 30 Min 1 place ingredient 20 grams of tofu puff 3 grams of Mala powder 10 grams of grated mozzarella cheese 5 grams grated mozzarella cheese 3 grams salted butter 3 grams of fresh milk 5 grams all-purpose flour 1 gram coarse seaweed powder
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Mala dipping sauce with sesame oil recipe
food Food type Main Ingredients Take time Serve China Dish type Mala Hot Pot, Pork Pan & Shabu Other 5 Min 1 place ingredient 1 tablespoon 50 grams of Leekumkee sesame oil 2 tablespoons Panda Leekum Kee Oyster Sauce 2 tablespoons Hadey soy sauce 1 teaspoon Ji Hong Original Chili 1 teaspoon roasted white sesame seeds 1 teaspoon chopped red chili peppers 2 teaspoons chopped green onions 1 teaspoon chopped garlic 1/4 teaspoon MSG 1/4 teaspoon sugar 1 tsp lemon juice
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Mala dipping sauce, sesame and peanut sauce
food Food type Main Ingredients Take time Serve China Mala Hot Pot, Pork Pan & Shabu Other 5 Min 1 place ingredient 1 scoop (50 grams) of Zhenchun mixed sesame and peanut sauce 2 tablespoons Panda Leekum Kee Oyster Sauce 2 tablespoons Hadey soy sauce 1 teaspoon Ji Hong Original Chili 2 tablespoons Aero Cantonese Suki sauce 2 teaspoons chopped green onions 1 teaspoon chopped garlic 2 teaspoons chopped red chili peppers 1/4 teaspoon MSG 1/4 teaspoon sugar 1 tsp lemon juice
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German Pork Knuckle Burger with Thousand Island Dressing - by Chef Big
food Food type Main Ingredients Take time Serve Fusion food Meat Dishes Pork 45 Min 4 places ingredient Pork Knuckle Burgers Pork Knuckle Burgers Pork Knuckle Burgers
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Braised pork belly and fried mantou
food Food type Main Ingredients Take time Serve China Meat dishes Pork 120 Min 1 place ingredient 400 grams of pork belly, cut into 4x4 cm squares. 100 grams Aero multipurpose stew sauce 80 grams of small Chinese bok choy 500 ml plain water 1 piece Aero frozen mantou Preparation Dissolve the five-spice sauce and water together, then bring to a boil. Add pork belly, reduce heat to medium, and cover with lid. Continue to simmer for about 1.30 hours until the pork is tender. Boil the bok choy until cooked. Serve with braised pork belly. Cut the mantou into bite-sized pieces and serve with braised pork belly.
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Shabu with delicious sukiyaki sauce
food Food type Main Ingredients Take time Serve Japan Mala Hot Pot, Pork Pan & Shabu Seafood 25 Min 1 place ingredient 15 ml oil 40 grams of onion 300 ml. Pure Foods Shabu Soup, Original Flavor 60 grams of Chinese cabbage 60 grams of Emperor's Chinese Kale 100 grams of Chinese kale 50 grams of golden needle mushrooms 30 grams Japanese leeks 30 grams carrot 3 grams Aero dried wakame seaweed 80 grams Aero glass noodles 20 grams fresh shiitake mushrooms 200 grams of sliced meat 1 egg Preparation Sauté the onion with oil until it turns brown. Add the stock. Arrange the vegetables as desired, followed by the meat. Dipping sauce: Mix both ingredients together.
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