Recipe
Grilled pork neck rice with spicy salad
food Food type Main Ingredients Take time Serve Thai rice pig 15 minutes 1 place ingredient 75 grams of sliced chili peppers 150 grams of onion 150 grams of plum tomatoes 75 grams of lettuce 75 grams of Chinese celery 75 grams of spring onions Marinated pork 1000 grams of pork neck 70 grams of marinade sauce Other ingredients for making spicy grilled pork neck rice 2700 grams of 100% new jasmine rice, Chat brand 450 grams of Aero brand Pad Thai sauce 450 grams of Aero brand seafood dipping sauce 75 grams Aro frozen lemon juice Preparation Marinate the pork neck with the marinade sauce and leave in the refrigerator for at least 30 minutes. Bake the marinated pork neck at 170° C for about 25 minutes or until cooked and golden brown. Remove from oven and let rest for 5-10 minutes before slicing and serving. Make the dressing by mixing seafood sauce, Pad Thai sauce and lime juice together. Mix well and place in a container. Scoop rice onto a plate (about 180 grams), then arrange salad greens, cucumber and tomato on the side of the plate beautifully. For 1 serving, slice pork neck (about 50 grams) and place in a mixing bowl with onion, tomato (10 grams each), chopped chili, Chinese celery, spring onion (5 grams each) and dressing (about 65 grams). Mix well. Then, scoop onto salad greens and serve.
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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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