Recipe
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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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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5 dipping sauces for Korean barbecue menu
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 60 ml Chongjongwon Korean soy sauce 15 ml Chongjongwon Apple Cider Vinegar 6 grams of finely ground Korean chili pepper 3 grams ground black pepper 1000 grams 3 grams of roasted white sesame seeds 9 grams finely chopped Thai shallots Kirumjang 65g 6 servings 10 grams Aero iodized table salt 200 grams x 12 bags 5 grams ground black pepper 1000 grams 50 grams Aero sesame oil Spicy soybean sukiyaki, 200 grams, 6 servings 50 grams of Denjang soybean paste, Jongjongwon brand, 1 kg x 1 120 grams Aero Cantonese Suki Sauce 1000 grams 1 gram minced garlic 1 gram finely chopped red chili peppers 1.6 grams finely chopped Japanese leeks 30 ml. plain water Gochujang 190g 6 servings 90g Chongjongwon Gochujang Korean Chili Sauce 30g Chongjongwon Korean Soy Sauce 30 grams of sugar 15 grams Aero sesame oil 30 grams of water 10 grams finely chopped garlic Ssamjang 140g 5 servings 30g Chongjongwon Gochujang Korean Chili Sauce 60 grams of Denjang soybean paste, Jongjang brand 15 grams of sugar 2 grams ground black pepper 1000 grams 20 grams of water 5 grams Aero sesame oil 1 gram of roasted white sesame seeds Kanjang 100 grams 6 servings Preparation Mix the ingredients of each dipping sauce together.
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Grilled pork shop by the kilo
food Food type Main Ingredients Take time Serve Selection of equipment and materials Mala Hot Pot and Shabu Pork BBQ pig 30 minutes 1 place ingredient Soup Ingredients (Makes 5 servings) 5,000 grams of water 4 cubes of soup stock 50 grams of pickled garlic (Savepack) 10 grams of light soy sauce 10 grams of granulated sugar 15 grams of salt Ingredients for three-flavor Mala dipping sauce (makes 2 servings) 150 grams Aero Mala Sauce 150 grams of Aero brand chicken dipping sauce 60 grams of water Ingredients for Fish Sauce Seafood Dipping Sauce (Makes 2 servings) 204 grams of Aero brand seafood dipping sauce 60 grams of Aero brand Pad Thai sauce 12 grams coriander 60 grams of Aro frozen lemon juice 24 grams of Phathong brand fish sauce Ingredients for Salted Egg Seafood Dipping Sauce (Makes 2 servings) 170 grams of Aero brand seafood dipping sauce 50 grams of Aero brand Pad Thai sauce 10 grams of coriander 60 grams of Aro frozen lemon juice 18 grams salted egg yolks (3 pieces) 50 grams hot water Grilled pork, set weighing 1 kg (makes 1 serving, takes 30 minutes) 50 grams Super Chef Frozen Seasoned Soft Pork 1 kg 50 grams Super Chef Frozen Sesame Oil Seasoned Soft Pork 1 kg 50 grams Super Chef frozen black pepper seasoned tender pork 1 kg 50 grams Super Chef Frozen BBQ Pork, 1 kg. 50 grams of Super Chef frozen sliced pork belly marinated in sesame oil, 1 kg. 40 grams Super Chef Pork Liver Seasoned with Sesame Oil 500g. 50 grams CP frozen pork for grilling, 1 kg. 40 grams Super Chef Ham Strips 500 grams 40 g Super Chef Ham Bacon Sliced 500 g 40 g Super Chef Crispy Chicken Sausage with Fresh Chili 500 g 40 grams Super Chef Jumbo Smoked Chicken Sausage 1000 grams 275 grams of healthy vegetable set 30 grams of Mala dipping sauce (small jar) 30 grams of fish sauce seafood dipping sauce (small jar) 30 grams of salted egg seafood dipping sauce (small jar) 30 grams of jaew hon dipping sauce, small jar Pork BBQ set, 199 baht per kg. 1,000 grams FZ SPC seasoned soft pork 1 kg. 1,000 grams FZ SPC soft pork seasoned with sesame oil 1 kg 1,000 grams FZ SPC soft pork seasoned with black pepper 1 kg 1,000 grams SPC soft pork BBQ frozen 1 kg. 500 grams FZ SPC pork liver seasoned with sesame oil 500 kg. 1,000 grams of smoked chicken sausage, Super Chef brand Pork BBQ set, 259 baht per kg. 1,000 grams FZ SPC three-layer peeled sliced marinated with sesame 1 kg 1,000 grams CP FZ pork for grilling 1 kg. 500 grams of ham strips (Ham-SPC)_SPC_500g 500 grams of sliced bacon ham (mixed chicken and pork) SPC 500g 500 g. Crispy Chicken with Fresh Chili 500 g. Ingredients for Jaew Hon Sauce (makes 12 servings) 1500 grams of Aero brand dipping sauce 500 grams of water 100 grams of roasted rice 50 grams of sawtooth coriander Preparation How to make a pork pan set for 199 baht per kg and a pork pan set for 259 baht per kg Choose your preferred meat Weigh and price according to the selling price. How to make grilled pork. Set the weight to 1 kg. Set up according to the above list Grill on a pan until cooked for customers. Arrange in a beautiful box. Can be packed in a container for take-home use. How to make soup Put water in a pot, add soup cube, pickled garlic, pickled garlic juice and season with light soy sauce, rock sugar and salt. Bring to a boil, simmer over low heat for about 5 minutes, turn off the heat and prepare for packing for customers. How to make three flavors of Mala sauce, seafood sauce with fermented fish, and jaew hon sauce Mix everything together and adjust the taste as you like. Divide into bottles, approximately 180 grams per bottle. How to make salted egg seafood dipping sauce Soak the salted egg yolks in hot water for about 3 minutes. Blend everything together and adjust the taste as desired. Divide into bottles, approximately 180 grams per bottle.
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Share techniques for keeping meat fresh and ready to sell.
food Food type Main Ingredients Take time Serve Cooking techniques Mala Hot Pot and Shabu Pork BBQ pig 30 minutes 1 place Preparation Today's pro tip: Techniques for preserving meat, keeping it fresh and ready to sell, for restaurant owners who want to serve high-quality meat to customers in every dish, increasing profits for the restaurant with great techniques from Chef O, including techniques for thawing meat, techniques for extending its shelf life, and methods for storing it. We recommend Super Chef frozen seasoned meat. Fresh, clean, convenient and ready to use. Ready to season. Choose from a variety of flavors. Helps control ingredient costs more accurately. Same weight in every bag. Buy ingredients at Makro or Makro Click: www.makroclick.com/th
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