Recipe
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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