Recipe
Khun Jom's Chili Paste Fried Rice
food Food type Main Ingredients Take time Serve Thai Rice and flour rice 90 minutes 1 place ingredient 1 cup of 70% mixed fragrant rice, Chat brand (cooked) 8 cloves of Thai garlic 1 tablespoon red chili peppers, seeds removed 10 pieces of garden chili peppers 15 grams of grilled shrimp paste 1 ½ tablespoons palm sugar 1 tablespoon fish sauce ½ a gooseberry 1 tablespoon ground dried shrimp 2 teaspoons chopped pickled garlic 1 ½ tablespoons lemon juice 1 piece of grilled catfish Vegetable oil for frying Various fresh vegetables Crispy fish for side dish 30 grams of sweet pork, served as a side dish, divided into chili paste Salted egg yolks, formed into small balls and served as a side dish 1 tablespoon vegetable oil ((sweet pork recipe)) 2 roots of coriander root ((sweet pork recipe)) 2 teaspoons garlic ((sweet pork recipe)) ½ teaspoon pepper ((Sweet Pork Recipe)) 40 grams of sliced shallots ((sweet pork recipe)) 70 grams of palm sugar ((sweet pork recipe)) 200 grams of diced boiled pork belly ((sweet pork recipe)) 100 ml. plain water ((sweet pork recipe)) 1 teaspoon sweet soy sauce ((sweet pork recipe)) 1 tablespoon seasoning sauce ((sweet pork recipe)) 2 teaspoons fish sauce ((sweet pork recipe)) Preparation Make chili paste by adding garlic, red chili without seeds, garden chili, pound until fine. Add grilled shrimp paste, followed by palm sugar and fish sauce. Pound the ma-uek and mix well. Add the dried shrimp powder, chopped pickled garlic, and lime juice. Mix well. To make crispy catfish, pound the grilled catfish until the meat is fluffy. Then mix it with oil, beat it together, and fry it in a pan until it is cooked and looks nice. Steps for stir-frying sweet pork: Heat a pan with oil. When the pan starts to heat up, add the three ingredients (coriander root, garlic, and crushed pepper) and stir-fry until fragrant. Add sliced shallots and palm sugar. Simmer the palm sugar until it becomes caramel. Add the diced boiled pork belly and stir-fry in a pan. Add water. Season with sweet soy sauce, seasoning sauce, fish sauce. Simmer until the pork is tender. Stir-frying steps for chili paste: Heat a pan, add sweet pork, add the pounded chili paste, stir-fry until well blended. Then add the crispy catfish and stir-fry until well blended. Add cooked rice and stir-fry with chili paste. Stir-fry until well blended. Arrange on a plate and serve with side dishes and fresh vegetables.
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Indian Fried Rice
food Food type Main Ingredients Take time Serve India Rice and flour rice 15 minutes 2 places ingredient 1/4 cup raw peanuts 4 shallots (medium size) 3 fresh green chili peppers 1 teaspoon mustard seeds 6-7 stalks of curry leaves 1/2 teaspoon curry powder 2 tablespoons coriander 1 lime 4 tablespoons oil 1/2 teaspoon sugar salt Plain water 3 1/2 cups Indian rice Preparation Chop the shallots, coriander root, fresh green chillies and prepare the curry leaves. Heat a pan with oil, add raw peanuts, fry until the peanuts are crispy and turn light brown. Heat oil in a pan again, add mustard seeds and stir fry, then add chopped shallots, curry leaves, curry powder and stir fry to combine. Add water to the Indian rice until moistened, then stir-fry with the ingredients in the pan until well blended. Season with salt to taste, then add chopped green chilies and chopped coriander. Add sugar, fried peanuts and stir-fry until well blended. Squeeze lime juice and mix well before eating. Ready to serve
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Rice mixed with shrimp paste chili paste
food Food type Main Ingredients Take time Serve Thai Rice and flour rice 60 minutes 2 places ingredient 50 grams of chili (ingredients for shrimp paste chili sauce) 50 grams of peeled Thai garlic (ingredient for shrimp paste) 150 grams of grilled shrimp paste (ingredients for shrimp paste chili paste) 50 grams of eggplant (ingredients for shrimp paste) 15 grams of chopped shallots (ingredients for shrimp paste) 50 grams of shredded ma-uek (ingredients for shrimp paste chili paste) 180 grams of palm sugar (ingredient for shrimp paste chili sauce) 15 grams of dried shrimp powder (ingredient for shrimp paste) 180 ml. lime juice (shrimp paste ingredient) 25 ml fish sauce (shrimp paste chili paste ingredient) 50 ml. warm water (shrimp paste mixture) 200 grams of Khao Khao 43, Chat Light brand (ingredients for rice mixed with chili paste) 3 tablespoons shrimp paste (ingredients for rice mixed with chili paste) 1/2 mackerel (ingredients for rice mixed with chili paste) 3 pieces of cucumber (ingredients for rice mixed with chili paste) 2 eggplants ( ingredients for rice mixed with chili paste) 3 pieces of yardlong beans (ingredients for rice mixed with chili paste) 2 pieces of purple eggplant (ingredients for rice mixed with chili paste) 2 pieces of white turtle eggplant (ingredients for rice mixed with chili paste) 2 pieces of green eggplant (ingredients for rice mixed with chili paste) Preparation Shrimp paste fried rice Heat a pan with lard and fry the garlic until yellow. Add grilled shrimp paste and mix with fried garlic over low heat. Add cooked rice and stir-fry until well combined. Sweet Pork Place a pan on the stove, add lard, shallots, skinless pork belly (boil the pork for 30 minutes first), water, fish sauce, dark soy sauce, and palm sugar. Mix until the sauce has bonded with the pork. Arrange all ingredients on a plate with side dishes and serve.
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steamed rice topped with chicken
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 1 kilogram of rice, Chat Som brand (rice mixture) 100 grams of vegetable oil (rice oil ingredient) 150 grams of chicken fat (rice fat ingredient) 60 grams ginger (rice mixture) 20 grams of coriander root (rice mixture) 40 grams garlic (rice ingredient) 4 pandan leaves (ingredients for rice) 20 grams of chicken flavor seasoning powder (rice seasoning ingredient) 20 grams of light soy sauce (rice mixture) 2 grams sea salt (rice mixture) 30 grams of sugar (rice mixture) 1 gram ground pepper (rice ingredient) 1.2 liters of broth (rice mixture) 1 whole chicken, weighing 2 kilograms (rice mixture) 1 piece of food string or chicken hook (rice ingredients) 7 liters of water (rice mixture) 5 grams of sugar (for marinating chicken) (rice mixture) 5 grams of salt (for marinating chicken) (rice mixture) 1 gram ground pepper (for marinating chicken) (rice ingredients) 300 grams of offal (offal ingredients) 1 block of chicken blood (innards) 20 grams of tapioca flour (wash offal) (ingredients for offal) 500 grams of mature winter melon (soup stock ingredient) 5 grams coriander root (soup ingredient) 12 grams garlic (soup ingredient) 2 grams salt (soup ingredient) 1 gram ground pepper (soup ingredient) 20 grams Chicken flavor seasoning powder (soup ingredient) 30 grams chopped coriander (soup ingredient) 50 grams of old ginger (dipping sauce ingredient) 30 grams garlic (dipping sauce ingredient) 10 grams coriander root (dipping sauce ingredient) 10 grams of coriander (dipping sauce ingredient) 30 grams of green chili peppers (dipping sauce ingredient) 20 grams of garden chili (dipping sauce ingredient) 240 grams of soybean paste (dipping sauce ingredient) 70 grams sweet soy sauce (dipping sauce ingredient) 45 grams of light soy sauce (dipping sauce ingredient) 70 grams vinegar (dipping sauce ingredient) 90 grams of sugar (dipping sauce ingredient) 180 grams of rice (per serving) (Serving Ingredients) 60 grams boiled chicken (per serving) (Serving Ingredients) 15 grams of offal (per serving) (Serving Ingredients) 20 grams of blood (per serving) (Serving Ingredients) 4 pieces of cucumber (per serving) (Serving Ingredients) 1 gram coriander (per serving) (Serving Ingredients) 30 grams of Chicken Rice Dipping Sauce (per serving) (Serving Ingredients) 180 ml Broth (per serving) (Serving Ingredients) Preparation Making Khao Man 1. Start by stir-frying the chicken fat with crushed coriander roots, crushed garlic, ginger, and pandan leaves. Scoop out the chicken fat, leaving only the chicken fat, then add the Chat Som brand rice and stir-fry, followed by the soup. 2. Season with salt, sugar, ground pepper, chicken seasoning powder, light soy sauce. Mix all ingredients together and cook in a rice cooker until cooked. Boiling Chicken and Broth 1. Chicken preparation process: Season with pepper, salt, sugar, then boil in boiling water by dipping up and down about 4-5 times to get beautiful chicken skin. 2. Add mature pumpkin, coriander root, crushed garlic, and boil over medium heat for about 1 hour. 3. How to make soup: Boil water, season with salt, ground pepper, chicken seasoning powder, simmer over low heat for at least 20 minutes until the squash is cooked. Making dipping sauce 1. For the dipping sauce, put sugar, soy sauce, light soy sauce, sweet dark soy sauce, and vinegar in a pot. Turn on low heat and simmer until the sugar dissolves. 2. Then add garlic, old ginger, garden chili, green chili, coriander root, coriander stem, blend with liquid ingredients to make chicken rice dipping sauce.
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Sticky rice with 4 toppings
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 250 grams of Khao Niew Kheaw Ngu (white sticky rice) 500 grams of water (for soaking rice) (white glutinous rice) 150 grams of Amphawa coconut milk (white sticky rice) 110 grams of sugar (white sticky rice) 1.5 teaspoons salt (white glutinous rice) 2 pandan leaves (white sticky rice) 1.5 tablespoons soybean oil (white glutinous rice) 250 grams of sticky rice (purple sticky rice) 500 grams of water (for soaking rice) (purple sticky rice) 50 grams of butterfly pea flower water (purple sticky rice) 150 grams of Amphawa coconut milk (purple sticky rice) 2 grams pandan leaves (purple sticky rice) 110 grams of sugar (purple sticky rice) 1.5 teaspoons salt (purple sticky rice) 250 grams of sticky rice (yellow sticky rice) 500 grams of water (for soaking rice) (yellow glutinous rice) 1 tablespoon turmeric powder (yellow sticky rice) 150 grams of Amphawa coconut milk (yellow sticky rice) 2 pandan leaves (yellow sticky rice) 110 grams of granulated sugar (yellow sticky rice) 1.5 teaspoons salt (yellow sticky rice) 1.5 tablespoons soybean oil (yellow glutinous rice) 150 grams of shredded coconut (shredded coconut) 100 grams of coconut sugar (shredded) 15 grams of plain water (to be torn) 1/4 teaspoon salt (for topping) 1 tablespoon roasted white sesame seeds (toasted) 2 eggs (for custard) 2 duck eggs (with custard topping) 170 grams of Amphawa coconut milk (with custard topping) 120 grams of coconut sugar (for custard) 1/2 teaspoon salt (for topping) 2 pandan leaves (for custard) 100 grams of shrimp (shrimp face) 100 grams of grated white coconut (shrimp topping) 1/4 teaspoon salt (for shrimp) 10 grams of three friends (shrimp paste) 15 grams of shrimp paste (shrimp paste) 1 teaspoon seasoning sauce (for shrimp) 30 grams of sugar (for shrimp) 1/2 tablespoon kaffir lime leaves (for shrimp) 2 tablespoons soybean oil (for shrimp) 1 teaspoon orange food coloring (shrimp color) 250 grams of Amphawa coconut milk (coconut milk poured over sticky rice with mango) 1 tablespoon rice flour (coconut milk for pouring over sticky rice with mango) 2 tablespoons salt (coconut milk for pouring over sticky rice with mango) 1 ripe mango (coconut milk served with sticky rice and mango) Preparation Steaming sticky rice Rub the rice with alum, both dry and wet. Wash the sticky rice with water 3 times or until the water is clear and soak it while adding all 3 colors (green from pandan leaves, purple From butterfly pea flowers, yellow from turmeric powder) Soak glutinous rice for at least 3 hours or overnight. Then use your hands to wash the rice to drain the water. Do not pour it in. Steam the rice for 30 minutes using high heat. While waiting for the sticky rice to make the coconut milk sauce, pour the Amphawa coconut milk into a pot, then add sugar, salt, pandan leaves and simmer over low heat. Wait until well combined, then add soybean oil. When the sticky rice is cooked, pour in the mixed coconut milk, but slowly add the coconut milk and set aside for 15 minutes. Making a slit face Put coconut sugar in a brass pan with water over low heat. Add salt. Once the sugar has melted, add the grated coconut and stir to combine. Wait until the coconut is translucent and add a little roasted white sesame seeds and mix well. Making Custard Crack duck and chicken eggs, then add palm sugar. Crush the palm sugar with pandan leaves. When the sugar dissolves, add salt. Add Amphawa coconut milk and mix well. Once the ingredients are well mixed, strain into a steaming container. When steaming, use high heat and steam for 15 minutes. Making shrimp faces Pour grated white coconut into a mixing bowl, add orange food coloring, mix well, then heat up a pan and add soybean oil, followed by the three flavors, stir-fry until fragrant. Add the shrimp oil and when it smells good, add the shrimp and stir-fry until the shrimp is cooked. Add the shredded coconut. Season with salt and soy sauce. Stir-fry until everything is well combined. Sprinkle with kaffir lime leaves. Making Mango Sticky Rice with Coconut Milk Pour Amphawa coconut milk into the pot, then add rice flour and mix well over low heat. Once well mixed, turn off the heat. Slice ripe mango and pour coconut milk over it.
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Cooking Basmati Rice
food Food type Main Ingredients Take time Serve Food preparation Rice and flour rice 0 minutes 0 places
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Indian Style Peas Rice
food Food type Main Ingredients Take time Serve India Rice and flour rice 60 minutes 2 places ingredient 1 cup basmati rice Ghee 3 bay leaves 1 cinnamon stick 3 cardamom seeds 10 seeds of cumin seeds 40 grams sliced onion 1 cup frozen peas Salt (a pinch) 2 cups water Preparation Heat ghee in a pan over low heat. Add bay leaves, cinnamon, cardamom, cumin seeds and sliced onions. Stir-fry until the onions turn brown. Add the peas and stir-fry until well combined. Add the washed basmati rice and stir to mix. Add a little salt and stir to mix. Add water and stir to mix. Put the fried rice into the rice cooker, add another cup of water, press the rice cooker button as usual, wait for the rice to cook, and it's done.
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Cooking Basmati Rice Without a Rice Cooker
food Food type Main Ingredients Take time Serve Food preparation Rice and flour rice 0 minutes 0 places
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Cooking Japanese rice
food Food type Main Ingredients Take time Serve Food preparation Meat dishes rice 0 minutes 0 places
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How to make fried rice with beautiful grains
food Food type Main Ingredients Take time Serve Cooking techniques Rice and flour rice 30 minutes 1 place
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Cheese Tteokbokki
food Food type Main Ingredients Take time Serve Korea Rice and flour Flour and bread 20 minutes 2 places ingredient 3 cups water 4 sheets of kombu seaweed 360 grams of tteokbokki 120 grams of gochujang sauce, Chongjongwon brand 2 tablespoons sugar 1 teaspoon anchovy seasoning powder 200 grams of Aero brand fish tofu 30 grams of mozzarella mixed with cheddar cheese, Aero brand 1 tablespoon Korean chili powder Preparation Boil water, add kombu seaweed, mix in Korean chili powder, white sugar, anchovy seasoning powder. Add tteokbokki and boil for 10 minutes. Add fish tofu and boil for another 5 minutes. Scoop into a plate, sprinkle with mozzarella cheese mixed with cheddar cheese, microwave for 30 seconds, serve.
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Round Sushi Menu
food Food type Main Ingredients Take time Serve Japan Rice and flour rice 60 minutes 1 place ingredient 500 grams of Japanese rice, Aero brand (sushi rice ingredients) 50 grams of Aero brand barley (sushi rice ingredient) 660 cc water (sushi rice ingredient) 100 grams of AERO brand sushi vinegar (sushi rice ingredient) 1 piece squid (sushi topping ingredient) 1 piece of stingray cream (sushi topping ingredient) 1 piece pickled mackerel (sushi topping) 1 piece grilled eel (sushi topping) 1 piece of salmon (sushi topping) 1 piece of butterfly shrimp (sushi topping ingredient) 1 piece of octopus (sushi topping ingredient) 1 piece tuna (sushi topping) 2 pieces of egg rolls (10 grams each) (sushi topping ingredients) 1 piece of AERO brand crab stick (sushi topping ingredient) 3 slices of Japanese cucumber, cut into diagonal slices (sushi topping ingredient) 10 grams of pink pickled ginger (sushi topping) 2 grams of Wasabi, Aero brand (sushi topping ingredient) 1 packet of Aero brand soy sauce (sushi topping ingredient) Preparation Mix sushi rice by mixing cooked Japanese rice with cooked barley and adding sushi vinegar. Make sushi toppings by cutting sweet egg, cutting tuna, and eel slices. Form sushi rice. Cut plastic wrap into sections. Place salmon top on top. Form rice into balls and place on top of sushi. Pull the plastic wrap tightly into a ball, then unfold the plastic wrap. Do the same with all sushi toppings to form round balls. Arrange in a box and decorate the sushi to make it look beautiful and delicious.
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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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Vegetable Samosas
food Food type Main Ingredients Take time Serve India Rice and flour vegetable 40 minutes 2 places ingredient 1 cup all-purpose flour (flour mixture) 2 tablespoons ghee (for the dough) 1 teaspoon Carom seeds (flour mixture) A little salt (flour mixture) 1 tbsp ghee (for the filling) 1 tbsp cumin seeds (for the filling) 1 tbsp chopped chili (for the filling) 1 inch sliced ginger (for filling) 3 medium potatoes, boiled (for the filling) 1/2 cup cooked peas (for the filling) 1 teaspoon Indian chili powder (for the filling) 1 teaspoon turmeric powder (for filling) 1/2 teaspoon garam masala powder (for the filling) 1 tbsp coriander powder (for filling) 1 head of shallots (ingredients for the filling) Oil for frying (ingredients for filling) Preparation Sift all purpose flour into a bowl, add ghee, Carom seeds, salt and mix well. You can add water. Knead the dough until it comes together and form into a ball. Leave for 20-25 minutes, covering the surface with a damp cloth. Stir-fry the filling. Heat a pan and add ghee, cumin seeds, turmeric powder, and shallots. Stir-fry until well blended. Add chili peppers, coarsely mashed potatoes, green peas, Indian chili powder, garam masala powder, coriander powder, salt. Stir to mix well, add coriander, turn off the heat and set aside. Divide the dough into equal portions, roll it out into an egg shape, and cut it into two parts. Shape the dough into a cone shape, put the prepared filling in, then touch the edges of the dough with water and press them together to form a samosa shape. Add oil to a pan and wait until it is hot. Add the samosas and fry until they change color. Remove and drain the oil. Served with mint sauce and tamarind sauce.
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Wagyu beef gyudon and butadon
food Food type Main Ingredients Take time Serve Japan rice beef 30 minutes 1 place ingredient 1 gram Taberu seaweed, topping type 55 grams of fried rice sauce 20 ml. plain water Gyudon Menu 100 grams of Japanese rice Sasanishikiero 5kg.X1 30 grams of onions, peeled, 1 kilogram 100 grams PRIME-FZ Wagyu beef neck slices 250G 55 grams of fried rice sauce 1 ARO chicken egg, size 0, pack of 10 eggs 3 grams chopped green onions 1 gram Taberu seaweed, topping type 20 ml. plain water Soybean paste soup Butadon Menu 100 grams of Japanese rice Sasanishikiero 5kg.X1 30 grams of onions, peeled, 1 kilogram 100 grams ARO FZ sliced pork neck 1 kg 1 ARO chicken egg, size 0, pack of 10 eggs 3 grams chopped green onions Soybean paste soup 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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Oyakodon
food Food type Main Ingredients Take time Serve Japan rice chicken 30 minutes 1 place ingredient 750 ml. plain water Mother Sauce (2,750 ml) 1 serving 55 ml = 50 servings 1,000 ml aro concentrated dried fish stock 1,000 ml aro mirin 500 ml aro cooking sake 250 ml aro soy sauce Ingredients for making Oyakodon 150 grams aro frozen chicken thigh meat 55 ml. Stir-fried rice sauce 55 ml. plain water 20 grams of onion 1 egg 1 gram of seaweed 1 gram of spring onion 200 grams of cooked Japanese rice Another easy way to make Oyakodon 100 grams of Japanese rice Sasanishikiero 5kg.X1 15 grams of pomegranate, 1 liter of soybean oil 1 gram Taberu seaweed, topping type Japanese rice cooking recipe 500 grams of aro Japanese rice, Sasanishiki variety 150 grams PRO-B FZ Japanese seasoned sliced chicken 500G 20 grams of onions, peeled, 1 kilogram 1 ARO chicken egg, size 0, pack of 10 eggs 55 ml. plain water Preparation Heat a pan with oil. When hot, add the sliced chicken and stir-fry. When the chicken is half cooked, add the sauce and water, then the onions. Boil until the onions are cooked. Gradually add the eggs, cook over low heat and cover until the eggs are cooked. Sprinkle with spring onions Served on Japanese rice
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10 kinds of sushi
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient Sushi rice for 46 pieces 700 grams of aro Japanese Sasanishiki rice, cooked 70 grams aro sushi rice seasoning 6 sheets Bandarun seaweed rice wrap grade C Sushi toppings for 1 piece 15 grams aro frozen Japanese seaweed salad 15 grams aro frozen Japanese egg rolls 20 grams of aro seasoned frozen jellyfish salad 20 grams of aro frozen wasabi seasoned squid salad 20g aro lobster crayfish mayonnaise frozen 10 grams of frozen orange flavored fish eggs 10 grams of aro frozen red seasoned fish eggs 12 grams aro frozen imitation crab meat 15 grams of aro frozen seasoned mackerel fillet 15 grams Marine Pro fresh salmon cut into pieces, with skin Preparation Rice cooking steps Wash aro rice, Japanese Sasanishiki rice until the water is clear 3 times, then put the rice in a bowl, pour water to soak the rice for 30 minutes. After 30 minutes, drain the water and drain the rice a little. Put the rice in the rice cooker and add 360 ml of water. Spread the rice evenly and then cook. When cooking is complete, add the aro sushi rice seasoning while the rice is still hot. Use a spatula to mix it together. After mixing, cover with plastic wrap and let it cool before shaping. Making Sushi Toppings Take 1 large sheet of seaweed and cut it into 5 sheets to use in sushi with various toppings. Once cut, store in a tightly closed box because air will make the seaweed sheets moist and lose their shape. Use 1 piece of sushi rice and add the recommended amount of sushi toppings.
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Fish maw soup in red broth
food Food type Main Ingredients Take time Serve China Soup / Curry / Clear Soup fish 30 minutes 4 places ingredient Soak fish maw 250 grams ARO large Tenglang fish maw Plain water tapioca flour 4 medium enoki mushrooms 8 pieces Aero frozen chicken wings 100 grams Aero All-Purpose Stir-Fry Sauce 12 Aero Quail Eggs 1 liter of water 20 grams of chicken seasoning powder 50 grams of light soy sauce 30 grams Hong Kong tapioca flour 50 ml. water (to dissolve the flour) 30 grams shredded chicken breast (for sprinkling on top) A little ground white pepper 5 grams coriander Preparation Soak the fish maw in room temperature water for 30 minutes, then squeeze out the water and boil in boiling water for 1 hour. Put a pot of water on the stove to boil for boiling quail eggs. It takes about 2.30 - 3 minutes. Put water in a pot, seasonings, mushrooms and chicken wings in it, and boil until cooked and tender. Dissolve the cornstarch and water together. Pour slowly into the fish maw pot and stir constantly while pouring the cornstarch water. Add the sliced shiitake mushrooms and fish maw into the fish maw pot, bring to a boil again, then turn off the heat and add the boiled quail eggs. 6. Serve with coriander, shredded chicken breast and a little white pepper.
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Korean rice
food Food type Main Ingredients Take time Serve Korea rice vegetable 30 minutes 1 place ingredient 60 grams of gochujang sauce 5-Minute Bibimbap Sauce - Serves 4 40 cc sesame oil 20 grams corn syrup 6 grams of anchovy seasoning powder 5-minute Sesame Oil Carrots, makes 7 servings 100 grams of carrots 10 cc sesame oil 1 gram salt Sesame Oil Erinji, 5 minutes, makes 10 servings 100 grams of king oyster mushrooms 10 cc sesame oil 1 gram salt 5 minutes of sesame oil Chinese kale, makes 4 servings 100 grams of Chinese kale 10 cc sesame oil 1 gram salt 5-minute sesame oil wood ear mushrooms, makes 9 servings 100 grams of wood ear mushrooms 10 cc sesame oil 1 gram salt Bibimbap - Pork Bulgogi (Bibimbap - Pork Bulgogi) 5 minutes, makes 1 serving 200 grams of cooked Japanese rice 10 cc soybean oil 40 grams of thinly sliced shabu-grade pork belly, 1.5 mm, Aro 10 grams of Korean Bulgogi Pork Marinade Sauce 5 cc sesame oil 30 grams of bibimbab sauce 10 grams of carrots, sesame oil 10 grams of eryngii sesame oil 40 grams of Chinese cabbage kimchi 20 grams of Chinese kale with sesame oil 10 grams of sesame oil wood ear mushrooms 1 egg, size 2 1 gram of roasted white sesame seeds Pork Kimchi Bap (5 minutes) Makes 1 serving 200 grams of cooked Japanese rice 10 cc soybean oil 60 grams of Chinese cabbage kimchi 40 grams of onion 10 grams carrots 80 grams of thinly sliced shabu-grade pork belly, 1.5 mm, Aro 40 cc Aro Yakiniku Sauce 2 grams chopped green onions 1 gram of roasted white sesame seeds Bulgogi Pork Bap (5 minutes, makes 1 serving) 200 grams of cooked Japanese rice 10 cc soybean oil 100 grams of thinly sliced shabu-grade pork belly, 1.5 mm, Aro 40 grams of onion 20 grams carrots 50 grams of Korean Bulgogi Pork Marinade Sauce 2 grams chopped green onions 1 gram of roasted white sesame seeds Pork Japchae (5 minutes, makes 1 serving) 150 grams of boiled Korean glass noodles 10 cc soybean oil 50 grams of thinly sliced pork belly, shabu grade, 1.5 mm. Aro 5 grams minced Chinese garlic 30 grams of Chabcha sauce 10 cc sesame oil 10 grams of carrots, sesame oil 10 grams of eryngii sesame oil 20 grams of Chinese kale with sesame oil 10 grams of sesame oil wood ear mushrooms Preparation How to make bibimbab sauce Mix all ingredients together. How to make sesame oil carrots Cut the carrots into strips. Stir-fry carrots in sesame oil until cooked. Season with salt. How to make sesame oil erinji Cut the mushrooms into strips. Stir-fry mushrooms in sesame oil until cooked. Season with salt. How to make sesame oil bok choy Blanch the Chinese kale in boiling water. Knock in cold water and squeeze out all the water. Cut into pieces and season with sesame oil and salt. How to make sesame oil wood ear mushrooms Cut the mushrooms into strips. Stir-fry mushrooms in sesame oil until cooked. Season with salt. How to make Pork Bulgogi Bibimbap Marinate the meat with the marinade for 1 hour. Stir-fry the meat until cooked. Scoop rice into a bowl and place a fried egg in the center. Arrange the vegetables, kimchi and meat around the bowl. Drizzle sesame oil over the whole thing and sprinkle with roasted sesame seeds. Served with bibimbab sauce How to make Pork Kimchi Bap Add oil to the pan and stir-fry the kimchi. Add meat and vegetables and stir-fry until cooked. Add the sauce and stir to combine. Served on rice, sprinkled with chopped spring onions and white sesame seeds. How to make Bulgogi Pork Bap Add oil to a pan and stir-fry the meat and vegetables until cooked. Add the sauce and stir to combine. Served on rice, sprinkled with chopped spring onions and white sesame seeds. How to make Pork Japchae Soak the glass noodles in water for 30 minutes, then boil for 10 minutes until cooked. Marinate the meat with the marinade for 1 hour. Add oil to the pan and stir-fry the meat until cooked. Add glass noodles, garlic, and sauce. Stir to combine. Turn off the heat. Add vegetables, mix well and serve.
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Tips for choosing rice
food Food type Main Ingredients Take time Serve Selection of equipment and materials rice rice 30 minutes 1 place Preparation Secret item, Pro version, share the secret of choosing rice that entrepreneurs must know! How to choose rice that is suitable for our food menu, so that both the rice and our side dishes are delicious. Ready to recommend quality rice 100% new Jasmine rice, Chat brand, has been kept at 15°C to keep the rice fresh all year round. It has a sticky, soft, chewy texture, and a delicious aroma every time you cook it, and the grains are always beautiful. Quality Jasmine Rice, Food Service, Chat brand, is a blend of Jasmine rice and white rice. It is suitable for curry dishes with a lot of water, preventing the rice from becoming soggy and always fresh. 100% new standard Jasmine rice, Chat brand, has been DNA tested to be 100% pure Jasmine rice, fragrant, soft, suitable for fried rice and chicken rice menus. You can buy raw materials at Makro or Makro Click: www.makroclick.com/th
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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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Grilled chicken on rice, roasted rice, and jaew sauce
food Food type Main Ingredients Take time Serve Thai rice chicken 30 minutes 1 place ingredient Marinate Chicken 1000 grams of chicken thighs (marinated chicken) 60 grams of marinade sauce (for marinating chicken) 50 grams of Aero brand jaew dipping sauce (for marinating chicken) 40 grams of roasted rice (for marinating chicken) 1800 grams of 100% new jasmine rice, Chat brand 300 grams of Aero brand dipping sauce 30 grams of roasted rice 30 grams of sawtooth coriander 100 grams of cucumber 100 grams of plum tomatoes 50 grams of lettuce Preparation Marinate the chicken thighs with the marinade sauce, jaew sauce and roasted rice. Leave in the refrigerator for at least 30 minutes. Bake the marinated chicken at 170°C for about 20 minutes or until cooked and golden brown. Remove from oven and let rest for 5-10 minutes before slicing and serving. Scoop rice onto a plate (about 180 grams), then arrange salad greens, cucumber and tomato on the side of the plate beautifully. Slice the grilled chicken and roasted rice (about 80 grams) and place on the salad greens. Serve with the nam jim jaew, topped with roasted rice and sawtooth coriander leaves.
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Share tips on how to keep rice soft, fragrant and delicious all the time.
food Food type Main Ingredients Take time Serve Cooking techniques rice rice 30 minutes 1 place Preparation Encountered a problem with dry, hard, or uncooked rice in a large pot? Don't throw it away! Pro tips: Share tips on how to keep rice soft, fragrant, and delicious all the time for restaurant owners. What are the tips? Let's take a look! And we recommend 100% new Jasmine rice, Chat brand, which has a sticky, soft, chewy texture, and a delicious aroma every time you cook it, and the grains are always beautiful. It is rice that has been kept at 15°C to keep the rice fresh all year round. You can buy the ingredients at Makro or Makro Click; www.makroclick.com/th
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Shrimp fried rice
food Food type Main Ingredients Take time Serve Thai rice shrimp 30 Min 2 places ingredient 10 grams Aero frozen diced carrots 1000 grams 10 grams of spring onions 0.5 grams, Safepack, ground white pepper, 1000 grams 0.5 limes, pack of 50 30 ml Aero Soybean Oil 1 liter x 3 bottles 2 Aero eggs, size 2, with lid x 30 eggs 1 set of black spoon and fork set, plastic wrapped, panel type, size 15 cm. x 50 sets 1 set Aero black PP food box 1 compartment with lid 1100 ml. x 25 sets 200 grams Thai Ruangkwan 100% old jasmine rice 5 kg. 120 grams Aero frozen white shrimp (160-194 pieces/pack) 1000 grams 60 ml. Aero brand fried rice sauce 1100 g.X1 10 grams of peeled fresh garlic, 500 grams 10 grams of onions, peeled, 1 kilogram Preparation Heat oil and stir-fry garlic. Add carrots and onions and stir-fry until cooked. Crack the eggs into the pan and stir-fry until the eggs are cooked through. Add shrimps and stir-fry until shrimps are cooked, then add rice and sauce. Stir-fry until well combined and finally add chopped spring onions. Serve sprinkled with ground white pepper and garnished with a lemon wedge.
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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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Sushi restaurant
food Food type Main Ingredients Take time Serve Japan rice other 30 Min 1 place
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Fish congee with toppings
food Food type Main Ingredients Take time Serve Thai rice fish 30 Min 1 place
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Fried rice with pickled cabbage and shredded pork
food Food type Main Ingredients Take time Serve Thai Rice Dishes Vegetable 45 Min 1 place ingredient 100 grams CP FZ pork for grilling 1 kg. 30 grams of tri-colored chili, 10 grams each 30 grams baby corn 30 grams of Thai king oyster mushrooms (oyster mushrooms) 40 grams broccoli 20 grams Japanese leeks 2 grams of spring onion 30 ml vegetable oil Sichuan Chili Sauce Recipe 2 grams of dried chili peppers 15 grams minced garlic 15 grams finely chopped ginger 15 grams Sriracha Commercial Hot Chili Sauce 20 ml Shoyu Aero 20 grams of Mitr Phol granulated sugar 40 ml. plain water 15 ml. Safepack artificial vinegar 45 ml. Aero Chili Oil Preparation Mix the sauce ingredients together and set aside. Grill the vegetables until cooked and set aside. Add oil and stir-fry the pork until almost cooked. Add the prepared sauce and stir-fry until well blended. Ready to serve.
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Grilled Saba and Salmon with Teriyaki Sauce on Rice
food Food type Main Ingredients Take time Serve Japan Rice Dishes Salmon 30 Min 1 place ingredient Cook rice, cooked and yields 2,000 grams. 1000 grams Aero Japanese rice Sasanishiki 1300 ml Aero plain water Stir-fried vegetables for 2 servings 100 grams of shredded cabbage 30 grams of chopped carrots 50 grams of chopped onion 5 ml sesame oil 5 grams of soy sauce 1 liter 15 grams Aero water 3 grams chopped green onions 2 servings of buttered corn 100 grams Aero frozen sweet corn 15 grams unsalted butter 2 grams Aero Salt 2 grams Aero black peppercorns 5 grams of soy sauce 1 liter Grilled Saba Fish with Teriyaki Sauce on Rice 200 grams of Aero cooked Japanese rice 1 piece Aero seasoned Saba fillet (140-150 grams) 30 ml Aero Teriyaki Sauce 100 grams of stir-fried vegetables 60 grams of butter-fried corn 1 set Aero Sakura PP round bowl with lid 1 set of black spoon and fork set, plastic wrapped, panel type, size 15 cm. Grilled Salmon Teriyaki Rice Bowl 200 grams of Aero cooked Japanese rice 1 piece Aero Atlantic Salmon cut into pieces (size 140-150g/piece) 30 ml Aero Teriyaki Sauce 100 grams of stir-fried vegetables 60 grams of butter-fried corn 1 set Aero Sakura PP round bowl with lid 1 set of black spoon and fork set, plastic wrapped, panel type, size 15 cm. Preparation How to make: Rice Wash the rice until the water is clear. Drain the water. Pour the rice into the rice cooker and add 1.3 liters of water. Soak the rice for 15 minutes, then cook it. How to make: Stir-fried vegetables Heat a pan, add oil, cabbage, carrots, onions, stir-fry, then add water, continue to stir-fry until the vegetables start to cook. Add sesame oil and season with soy sauce. Add spring onions at the end. How to make: Corn fried with butter Heat a pan, add butter and corn. Season with salt, pepper and soy sauce. Continue to stir-fry until thickened. How to make: Grilled Saba and Salmon Heat a pan, line it with parchment paper and add oil. Place the grilled fish on a hot pan over medium-high heat. When the fish is cooked, brush with some teriyaki sauce and grill for a while longer to coat the fish with the sauce. For one serving, use 200g cooked rice, arrange the fish on top and pour the remaining teriyaki sauce over it. Add vegetables and corn.
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Japanese style multigrain rice
food Food type Main Ingredients Take time Serve Japan rice Vegetable 45 Min 1 place ingredient Seasoned dried fish stock (for cooking rice) 100 ml. Aero concentrated dried fish soup 1000 ml Aero plain water 20 ml soy sauce For Whole Grain Rice (6 servings) 650 ml seasoned dried fish stock (for cooking rice) 500 grams Aero Japanese rice Sasanishiki 75 grams Aero frozen fresh shiitake mushrooms 75 g Aero frozen sweet corn 75 grams of diced carrots For braised lotus roots in soy sauce (makes 8 servings) 500 grams of frozen sliced lotus root Aero 750 ml Aero plain water 50 ml Aero Mirin 75 ml. Aero concentrated dried fish soup 50 grams soy sauce 50 grams of pure white sugar, 1 kg. For the wakame seaweed soup (makes 3 servings) 350 ml seasoned dried fish stock 20 grams Aero Wakame seaweed Cereal rice + stewed lotus root + soup 160 grams of whole grain rice 60 grams of lotus root stewed in soy sauce 120 grams of wakame seaweed soup stock 1 set Aero black PP food box, 2 compartments with lid, 900 ml. 1 set Aero bowl with clear PP lid, 12 oz. 1 set of black spoon and fork set, plastic wrapped, panel type, size 15 cm. Preparation Wash the rice until the water is clean and soak it in plain water. Prepare the rice cooking water by mixing water and 100 grams of fish stock together. Divide into 650 grams. Drain the rice and mix with the prepared cooking water. Add the carrots, mushrooms and corn and cook until done. Prepare a pot, add mirin, fish stock, soy sauce (2), sugar and water, mix well, bring to a boil then add lotus root and boil for 5 minutes. After boiling for 5 minutes, reduce the heat and continue to boil until the lotus roots are thick and soft. When the rice is cooked, scoop the rice onto a plate. Decorate the lotus root with the lotus root boiled in soy sauce on top and sprinkle with white sesame seeds.
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Abalone Porridge
food Food type Main Ingredients Take time Serve Chinese food Rice and flour Other 45 Min 1 Serves ingredient 20 abalone, cleaned (without shells) (ingredients for stewing abalone) 1200 ml. water 150 ml. Shoyu Takumi 50 g. sliced old ginger Ingredients for making porridge 200 g. broken jasmine rice 1000-1500 ml. water 1/4 tsp salt 2 pandan leaves Preparation Step 1: Braised abalone Place a pressure cooker on the stove, add water, soy sauce and ginger, and bring to a boil. Add the clams and cover with a lid. Set the timer for 15 minutes. When the time is up, remove from the oven and set aside. Step 2: Make abalone porridge. Wash the rice and boil it over low heat with a little salt until the rice is cooked. Wait until the rice is cooked and then add pandan leaves to get a fragrant smell. Scoop the congee into a bowl and place the abalone on top of the congee. Then ladle the soup from the abalone stew over it. Sprinkle with chopped ginger, spring onion and fried noodles.
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Saba Sushi Roll with Teriyaki Sauce
food Food type Main Ingredients Take time Serve Japan Rice Dishes fish 45 Min 1 place ingredient 2 pieces of sliced mackerel 5 tablespoons teriyaki sauce 250 grams of cooked Japanese rice ½ tbsp sushi rice seasoning Sweet egg cut into sticks Crab sticks Cucumber sticks Seaweed sheets Preparation Place the grilled mackerel on a pan with teriyaki sauce until the meat is cooked through. Set aside. Mix cooked Japanese rice with sushi seasoning and set aside. Spread the nori on the sushi rolling mat, then spread the rice about 85% of the nori sheet, leaving the top part open. Then turn the rice side down, arrange the sweet egg, crab stick and cucumber, then roll the sushi and press it tightly. Cut the sushi into the desired size, then slice the prepared mackerel and place it on top of the sushi. Garnish with sauce or green onions as desired.
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Saba fish sauce
food Food type Main Ingredients Take time Serve Thai Rice and flour fish 45 Min 1 place ingredient 1 kilogram of mackerel 800 ml coconut milk 800 ml. plain water 200 grams of red curry paste 50 grams garlic 50 grams of shallots 100 grams of galangal 10 grams of dried chili 3 tablespoons (can use salt instead) fish sauce 2 tablespoons (as desired) granulated sugar Preparation Prepare the Saba fish. You can use pre-sliced fish for convenience. Put the fish in boiling water, then add garlic, shallots, galangal and dried chili. Boil until the fish is cooked. Put all ingredients into a blender and blend until smooth. Set aside. Place a pot on the stove, then add a little coconut milk. Add red curry paste and stir-fry with coconut milk. Stir-fry until well blended. Add the blended ingredients, followed by the remaining coconut milk. Mix well. Then add the fish boiling water and season with fish sauce and sugar. Continue to boil until boiling again. Served with rice vermicelli and fresh vegetables.
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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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spicy prawn soup
food Food type Main Ingredients Take time Serve Thai Rice and flour Shrimp 45 Min 1 place ingredient 5 grams Aero soup powder 500 grams*1 400 ml clean water 20 ml. Fish sauce mixed with Safepack 700 ml.*3 30 grams of Aero brand chili paste, 900 grams*1 6 pieces Aro FZ white shrimp 28-35 pieces 1*1 100 ml. ARO brand UHT coconut milk 1000 ml.*1 80 grams of straw mushrooms 5 grams Aero lemon powder 10 grams chopped lemongrass 2 grams of kaffir lime leaves 20 grams of crushed shallots 5 grams of crushed garden chili peppers 5 grams of crushed red chili peppers 10 grams of sawtooth coriander 1 gram coriander (for decoration) Preparation Bring clean water to a boil, then add crushed shallots, sliced lemongrass, and kaffir lime leaves. Then add Aero soup powder. Wait until the water boils, then add Aero white shrimp. Add straw mushrooms, then season with fish sauce, chili paste, lime powder, crushed red chili and crushed garden chili. Then add Aero UHT coconut milk and wait until everything boils. Add sawtooth coriander leaves. Scoop into serving bowls and garnish with coriander leaves.
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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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Benjarong Grilled Saba Fish Chili Paste Rice
Cuisine Dish type Main ingredients Cook Servings Thai Rice and flour fish 45 Min 1 place ingredient Steamed rice (Note: Use 100 grams of steamed rice / serving) 1000 grams of Benjarong Jasmine Rice 1200 ml water Shrimp paste chili dip 15 grams shrimp paste 20 grams of palm sugar 10 grams of Thai garlic 15 grams of garden chili 20 grams lemon juice 3 grams of pure fish sauce, Dek Somboon brand 20 grams water 10 grams of eggplant Saba fish 50 grams of mackerel 3 grams of pure fish sauce, Dek Somboon brand 5 grams of Dek Somboon brand oyster sauce 3 grams vegetable oil 5 grams vegetable oil (for grilling) 20 grams of all-purpose crispy flour 40 grams water 20 grams bread crumbs Side dishes 10 grams of acacia shoots (acacia shoot omelet) 1 egg (omelet with cha-om) 3 grams of Dek Somboon brand fish sauce (cha-om omelet) 15 grams of vegetable oil (omelet with acacia shoots) 3 grams of vegetable oil (side dish) 3 grams of sugar (side dish) 10 grams of salt (side dish) 25 grams of Hong Kong Kale (1 stalk) (side dish) 5 grams of okra (1 piece) (side dish vegetable) 5 grams of cucumber (side dish vegetable) 5 grams of carrots (side dish) 5 grams purple eggplant (1 piece) (side dish) Preparation Cook Benjarong Jasmine Rice 2. Make modern shrimp paste chili paste using a blender by putting all ingredients in the blender in the proportions. Blend until the ingredients are smooth and well combined. Make fried eggs with cha-om leaves by seasoning with a little fish sauce to taste and using a circle press. Cut the mackerel into 2 bite-sized pieces. Season the trimmed mackerel with fish sauce, sugar and oyster sauce. Divide the mackerel into two parts. The first part is pan-fried. The second part is coated in a mixture of flour and water and coated with breadcrumbs, and deep-fried until crispy. Blanch the Chinese kale, carrots and trim the vegetables. Mix cooked jasmine rice with some of the shrimp paste until everything is well blended. Scoop the remaining shrimp paste into the center of the plate and then use a spoon to circle it into a circle, larger than the rice you will be placing on it. Put the rice mixed with chili paste into a round mold, press the rice until it is firm, then place the omelet with cha-om and grilled mackerel on top. Arrange vegetables on the side of the rice and fried mackerel. Notes Jasmine rice used in fried rice or mixed rice should use less water than usual. When mixed with chili paste, the grains will be beautiful. Omelet with Cha-om should be seasoned only slightly because it is a side dish and its flavor will not dominate the main dish. When blanching vegetables, vegetable oil should be added when blanching or boiling to make the vegetables green and shiny. When grilling or frying mackerel, it should not be done for a long time because it will make the fish meat hard and dry.
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Sushi Burn
food Food type Main Ingredients Take time Serve Japan Rice and flour rice 45 Min 1 place ingredient Cook rice and season with sushi water. Makes 33 pieces in total. 200 grams Japanese rice for making sushi Aero 5 kg X 1 240 ml plain water 50 ml. Sushi rice seasoning Aero 1 liter X 1 Bacon face 1 word rice ball 6 grams ARO Bacon 1 slice = 25g = cut into 4 pieces 5 grams of Miso Aero Burned Sushi Sauce 500g Beef sushi 1 word rice ball 10 grams Pro Butcher Angus Sirloin MS4+ Sliced 1 piece 5 grams of Burn Fire Cheese Aero Sushi Sauce 500g Salmon Sushi 1 word rice ball 15 grams of salmon, 1 piece 5 grams of Teriyaki Ma La Burn Sushi Sauce 500g Saba Sushi 1 word rice ball 15 grams of Saba, 1 piece 5 grams of Teriyaki Sushi Sauce Aero 500g Preparation Wash Japanese rice until the water becomes clear. You should gently scrub it with your hands to make the rice grains white and beautiful. After washing, soak the rice in clean water for 30 minutes. Soaking the rice will help the rice cook evenly and not have lumps. When the rice has soaked for the specified time, multiply the amount of rice by 1.2 to find the amount of water to use for cooking. When the rice is fully cooked, leave it in the pot for another 15 minutes to allow the rice to cook evenly. Then, mix the hot rice with the sushi seasoning by multiplying the amount of cooked rice by 0.1 to get the amount of sushi seasoning. Once mixed well, press the rice into a sushi mold before adding the toppings.
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Fried rice with pork crackling chili paste
food Food type Main Ingredients Take time Serve Thai Rice Dish Other 45 Min 1 place ingredient Pork crackling chili paste, yield 200 grams 500 grams of frozen pork fat, cut into strips, Aero 30 grams of water 2 grams of salt 10 grams of chili powder 40 grams Aero fried shallots 40 grams, Safepack, ready-to-use fried garlic 2 grams of salt 10 grams of sugar 2 grams seasoning powder Fried rice with pork crackling chili paste, 2 servings 60 grams of lard 15 grams minced garlic 2 Aero duck eggs, size 1 225 grams cooked rice 450 grams 2 grams of salt 20 grams of sugar 8 grams of seasoning sauce 100 grams of pork crackling chili paste (fried with rice) 0.5 eggs Aero salted boiled eggs, half an egg 20 grams of pork crackling chili paste (to sprinkle on top) Garnish with cucumber Garnish with carrots Garnish with coriander Garnish with white turmeric Preparation Cook rice: 500 ml rice, 750 ml water. Put the lard, salt and water in a pan. Then fry the pork rinds until the lard comes out of the lard and turns a nice yellow color. Then set aside. Add pork rinds, fried garlic, fried shallots, salt, sugar, and chili powder. Seasoning powder, mix well. Heat a pan with oil. When hot, add chopped garlic and fry until fragrant. Add the eggs and spread them out. Add the cooked rice and stir-fry. When the eggs start to coat, season with salt, sugar and Seasoning sauce, stir-fry until well blended, then turn off the heat. Add the pork crackling chili paste and mix well. Served with salted eggs and fresh vegetables.
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Herb-baked brown rice
food Food type Main Ingredients Take time Serve Thai Rice Dishes rice 60 Min 1 place ingredient 200 grams of San Dee 100% fragrant brown rice 30 ml Aero Soybean Oil 50 grams of mackerel 15 grams of young pepper 15 grams fresh peeled garlic 30 grams Aero All-Purpose Stir-Fry Sauce 0.5 grams of kaffir lime leaves, stems removed 5 grams of garden chili peppers, stems removed 15 grams lemongrass 50 g. mackerel, 200 g. (for garnishing) 10 grams peeled shallots 5 grams of garden chili peppers, stems removed 5 grams Aero fried shallots 0.5 grams of fried kaffir lime leaves 1 lemon wedge Preparation Cook rice in a ratio of rice to water of 1:2. Heat a pan with oil, stir-fry the herbs, add the mackerel, add the Aero Stir-fry Sauce, turn off the heat, add the cooked rice, mix well and set aside. Put the fried rice in a container and bake at 180 degrees for 5-8 minutes. Serve by garnishing the dish with half a mackerel, shallots, chili peppers, fried shallots, and fried makrut lime leaves.
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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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Braised Pork Ribs with Soybean Paste
food Food type Main Ingredients Take time Serve Thai Rice Dishes Pork, chicken and shrimp 60 Min 2 places ingredient 1000 grams of pork ribs 30 grams garlic 15 grams of shallots 45 ml vegetable oil 120 grams of soybean paste 700 ml. plain water 30 grams oyster sauce 15 ml light soy sauce 2 ml Chinese liquor 2 grams sweet soy sauce 3 grams of Aero brown sugar 1 gram of spring onion for garnish before serving 5 grams coriander root Preparation Can be used as a side dish for 2 servings, or as a rice topping, or served with rice for 5 servings. Massage the pork ribs and Chinese rice wine together and set aside. Heat a pot, add vegetable oil, and fry the shallots, garlic and coriander root until fragrant, then add the pork ribs and fry over high heat. When the pork ribs start to tighten, add the soybean paste and stir-fry until fragrant, then add the seasonings and water. Set the pressure cooker to medium heat for about 30 minutes, then open the lid and simmer for another 5 minutes until the water reduces. Serve with steamed rice.
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Tomato Couscous Salad
Tomato Couscous Salad Couscous is made from durum wheat, the same wheat used in pasta, but known in Italians as semolina. It is a light brown wheat that is broken into small grains and is popular in Morocco and northern Africa. food Food type Main Ingredients Take time Serve Western food Rice Dishes Other 25 Min 1 place ingredient Couscous Ingredients 250 grams Couscous Pasta 1 tbsp Aero soybean oil 3 grams of salt 250 grams of water Shrimp Salad Ingredients 300 grams of boiled white shrimp 3 boiled egg whites, diced 150 grams mayonnaise 2 grams of salt Ingredients for serving 30 grams *cooked couscous* 30 grams of vegetable salad 150 grams of tomato pulp 30 grams of boiled broccoli 70 grams *Shrimp salad* 40 grams of sesame soy sauce salad dressing Preparation How to prepare - Couscous Put water in a pan, add oil. Bring to a boil, then turn off the heat. Add the couscous and stir to combine. Preparation method - Tomatoes Scoop out the stems of the tomatoes and blanch them in boiling water for 10 seconds. Soak the tomatoes in ice-cold water for 5 minutes, then peel off the skin. Slice out the center of the meat and cut into 6 pieces without breaking them apart. How to prepare - Shrimp salad, boiled broccoli and mashed egg yolk. Rinse the thawed shrimp and drain the water. Boil the eggs until hard-boiled, separate the egg whites and yolks, and cut the egg whites into cubes. Mix the shrimp, egg white, mayonnaise and salt together. Cut broccoli into florets, blanch in boiling water for 30 seconds, then shock in ice water. Take the separated hard-boiled egg yolks and mash them through a fine-meshed sieve. Once done, store them in a container immediately. How to serve Place the salad on a plate. Place the tomato in the center. Place the shrimp salad inside the tomatoes. Place the couscous in 4 places. Place diced tomatoes and broccoli in 4 spots. Sprinkle egg yolk on top of the shrimp salad.
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Butanabe
food Food type Main Ingredients Take time Serve Japan Rice Dishes Other 45 Min 1 Serves ingredient 1 pack of udon noodles 5 grams of Thai spring onions 5 grams Japanese leeks 50 grams of Chinese cabbage 30 grams shimeji mushrooms 30 grams fresh shiitake mushrooms 20 grams carrots 15 grams of golden needle mushrooms 50 grams of tofu, 2 pieces 100 grams of sliced pork neck 50 ml Sukiyaki soup stock 150 ml clean water 1 egg 20 grams of pickled wasabi 20 grams of pickled ginger, strip type 20 ml ponzu sauce Preparation Arrange the ingredients in a container and add the sukiyaki soup.
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Butatemaki
food Food type Main Ingredients Take time Serve Japan Rice Dishes Other 45 Min 1 Serves ingredient 30 grams of seasoned Japanese rice 50 grams of sliced pork neck 1 gram Japanese leek 1 Oba leaf 5 grams of Japanese pickled ginger, sliced 0.5 g roasted white sesame 0.5 sheets of grilled seaweed 3 grams of shrimp eggs Sushi rice 200 grams of cooked Japanese rice 20 ml sushi seasoning Stir-fried pork with yakiniku sauce. After stir-frying, 350 grams remain. 500 grams of sliced pork neck 100 grams of yakiniku sauce Preparation Mix cooked rice water with sushi rice seasoning and set aside. Stir-fry the sliced pork with the sauce until well blended. Set aside. Place the seaweed on top, add the rice, then the oba leaves, roll it into a cone shape, then put the prepared pork on top. Garnish with Japanese leek, white sesame, pickled ginger and shrimp eggs.
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Grilled sticky rice with Thai papaya salad
food Food type Main Ingredients Take time Serve Thai food Salad & Spicy Thai-style salad Rice 45 Min 1 Serves ingredient 4 skewers of grilled rice, 60 grams per skewer 300 grams of glutinous rice 180 ml. plain water 40 ml. The coconut milk in the box is delicious. 1 egg 1 duck egg 1 gram chicken seasoning powder 1 gram of salt flakes 5 ml. soy sauce 4 sticks , skewers 1 plate of papaya salad 20 grams of pure coconut sugar 20 ml abalone fish sauce 1 lime 120 grams papaya 20 grams of cherry tomatoes 10 grams of cashew nuts, halved 10 grams of yardlong beans 3 grams of Thai garlic 5 grams of red chili peppers Preparation Soak glutinous rice in plain water for 10 minutes. Rinse 2-3 times. Put glutinous rice in a rice cooker, add water and coconut milk, and press cook as usual. When the sticky rice is cooked, scoop it out and put it in a container. Shake it a little to cool it down. Take sticky rice and shape it into sticks, sprinkle with salt, and grill until set. Beat duck eggs and chicken eggs together. Mix the seasonings. Dip the first round of grilled sticky rice in the egg. Grill it again and then take it out and dip it again. Papaya salad
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Tomato Fried Rice with Scrambled Eggs and Hamburg Beef
food Food type Main Ingredients Take time Serve Western food Rice Dishes Beef 45 Min 1 place ingredient 1 plate of tomato fried rice with scrambled eggs and Hamburg beef Tomato Fried Rice Scrambled eggs 1 piece Hamburger meat 160 grams gravy sauce 15 grams mayonnaise 1 gram chopped parsley Hamburger Beef 240 grams minced meat 40 grams chopped onion 15 grams fresh chopped shiitake mushrooms 150 grams of fresh milk 40 grams bread crumbs 2 grams of salt 2 grams ground pepper 4 grams of sugar 15 grams all-purpose flour 30 grams vegetable oil 3 servings of gravy sauce, 160 grams each 15 ml olive oil 25 grams chopped onion 100 grams of tomato sauce 70 ml red wine 200 grams Japanese Demi-glace Sauce 100 grams chicken stock 3 grams of salt 2 grams ground pepper 5 grams of sugar 20 grams unsalted butter Scrambled eggs 3 chicken eggs 2 grams of salt 15 ml oil Fried rice with tomato sauce 125 grams of cooked Japanese rice, 250 grams 10 grams of fresh chopped shiitake mushrooms 30 grams chopped onion 20 grams chopped carrots 50 grams of tomato sauce 3 grams of salt 1 gram ground pepper 4 grams of sugar 15 grams oil 10 grams unsalted butter Preparation Soak breadcrumbs in milk until soft, then add all ingredients and knead until smooth. Shape into balls. Heat a pan with olive oil and sauté onion. Add a little reduced red wine. Add demi-glace, tomato sauce and stock. Simmer together. Season with sugar, salt and pepper. Simmer together again. Then add unsalted butter and set aside. Beat the eggs with salt until well blended. Then heat up the rice bran oil in a pan. Add the eggs to the pan and make scrambled eggs. Heat a pan with oil and stir-fry with onion, mushrooms and carrots. Then add rice and stir-fry. Add tomato sauce, season with salt, sugar and pepper. Stir-fry all ingredients together and add unsalted butter. Arrange the fried rice on a plate, then add the scrambled eggs, pour the demi-glace sauce over it, then place the Hamburger on top. Garnish with mayonnaise and chopped parsley.
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Herb-baked brown rice
food Food type Main Ingredients Take time Serve Fusion food Rice and flour Vegetable 45 Min 1 place ingredient 200 grams of San Dee 100% fragrant brown rice 30 ml Aero Soybean Oil 50 grams of mackerel 15 grams of young pepper 15 grams fresh peeled garlic 30 grams Aero All-Purpose Stir-Fry Sauce 0.5 grams of kaffir lime leaves, stems removed 5 grams of garden chili peppers, stems removed 15 grams lemongrass 50 g. mackerel, 200 g. (for garnishing) 10 grams peeled shallots 5 grams of garden chili peppers, stems removed 5 grams of Aero fried shallots 0.5 grams of fried kaffir lime leaves 1 lemon wedge Preparation Cook rice in a ratio of rice to water of 1:2. Heat a pan with oil, stir-fry the herbs, add the mackerel, add the Aero Stir-fry Sauce, turn off the heat, add the cooked rice, mix well and set aside. Put the fried rice in a container and bake at 180 degrees for 5-8 minutes. Serve by garnishing the dish with half a mackerel, shallots, chili peppers, fried shallots, and fried makrut lime leaves.
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Rice mixed with fish chili paste
food Food type Main Ingredients Take time Serve China Rice Dishes fish 45 Min 1 place ingredient Ingredients for Red Chili Paste 50 ml oil 35 grams of coarsely ground roasted dried chili peppers 10 grams of coarsely ground roasted dried chili peppers 120 grams minced pork 15 grams shrimp paste 40 ml fish sauce 40 grams of palm sugar 40 grams tamarind juice 200 ml clean water 40 grams fried garlic 60 grams of fried shallots Ingredients for plating 1 liter fish frying oil 50 grams of fried sun-dried snakehead fish 150 grams of cooked jasmine rice 40 grams of minced pork and red chili paste 1 lemon wedge 1 gram of coriander leaves 5 grams of fried shallots 3 grams of chili pepper 10 grams of local vegetable tops 15 grams cucumber Preparation Fry the fish over medium heat and set aside. Put oil in a pan over medium heat, add chili and stir-fry until fragrant, add seasonings, simmer until thickened, then add shallots and fried garlic. Mix cooked rice with chili paste and put on a plate. Serve with fried fish and fresh vegetables.
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