Recipe
Sea bass congee
food Food type Main Ingredients Take time Serve Thai Rice and flour pig 30 minutes 1 place ingredient 1/2 tablespoon fried garlic ((rice porridge recipe)) 1 tablespoon spring onion ((rice porridge recipe)) 1 tablespoon celery ((rice porridge recipe)) 85 grams of soybean paste ((dipping sauce recipe)) 20 grams coriander root ((dipping sauce recipe)) 35 grams peeled garlic ((dipping sauce recipe)) 20 chili peppers ((dipping sauce recipe)) 20 grams of light soy sauce ((dipping sauce recipe)) 20 grams of vinegar ((dipping sauce recipe)) 25 grams lime juice ((dipping sauce recipe)) 30 grams of granulated sugar ((dipping sauce recipe)) 2 tablespoons boiled water ((dipping sauce recipe)) 1 liter of water ((soup recipe)) 1 tablespoon chicken seasoning powder ((soup recipe)) 8 grams sliced galangal ((soup recipe)) 8 grams celery root ((soup recipe)) 5 grams crushed garlic ((soup recipe)) 1/2 teaspoon crushed pepper ((soup recipe)) (Use 450 ml of stock for 1 cup of rice porridge) 50 grams of Q-Fresh frozen sliced sea bass fillet (size 10-15 grams/piece) ((rice porridge recipe)) 1/2 tablespoon of pickled mustard greens ((rice porridge recipe)) 1/4 teaspoon ground pepper ((rice porridge recipe)) 1 tablespoon light soy sauce ((rice porridge recipe)) Preparation Stock making process Put water in a pot, add chicken seasoning powder, sliced galangal, celery root, crushed garlic, crushed pepper. Once our stock has boiled, we will strain it to get only the stock. Add cooked rice into the pot, followed by frozen sea bass from Qfresh. Once the fish is cooked, it will be delicious and sweet. While we are adding the sea bass, do not stir at all because it will make the soup smell fishy. We will stir again only when the water boils to reduce the fishy smell. Then add Chinese celery, ground pepper, white soy sauce, fried garlic, Chinese celery, and spring onions. Steps for making dipping sauce Put soybean paste, coriander root, Thai garlic, chili, sugar, boiled water, lime juice, light soy sauce, vinegar into a pot, then blend.
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Upama
food Food type Main Ingredients Take time Serve India Rice and flour Flour and bread 30 minutes 3 places ingredient 1 cup semolina flour, Suji 2 tablespoons vegetable oil ½ teaspoon mustard seeds Dried chili 10 leaves of basil leaves 2 onions , chopped 3 grams of chili pepper salt 1 head of chopped tomatoes ¼ cup peas 2 cups water Preparation Roast the semolina flour and suji until cooked. Heat oil in a pan until hot, add mustard seeds and stir fry, then add dried chilli, shallots, chopped onion, chili and season with salt. When the semolina flour is cooked, the suji will turn brown. Pour it into the pan with the stir-fried ingredients. Stir-fry until the ingredients are well combined over medium heat. Followed by chopped tomatoes and peas, stir-fried until cooked. Pour in water, mix the ingredients, adjust the heat to low until the water almost evaporates, then turn off the heat. Ready to serve
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fish maw
food Food type Main Ingredients Take time Serve Thai Soup / Curry / Clear Soup Seafood 30 minutes 4 places ingredient 100 grams of oyster sauce, concentrated formula, Dek Somboon brand 300 grams of dried fish maw 30 grams ginger 5 stalks of spring onions 25 grams of Chinese liquor 3.5 liters of water 2 cubes of soup stock 2 tablespoons sugar 1 ½ tablespoons dark soy sauce 2 ½ tablespoons soy sauce 60 grams of seasoning sauce 2 roots of coriander root 45 grams of shiitake mushrooms 300 grams of bamboo shoots, cut into strips 240 grams Hong Kong tapioca flour 1 teaspoon pepper 2 pieces of chicken blood 500 grams chicken breast 30 boiled quail eggs 100 grams of coriander As you like, Jigchow Boiled white rice vermicelli Preparation Bring water to a boil and soak the fish maw for about 10 minutes. Squeeze out the water and boil with ginger and spring onion for about 10-15 minutes. Remove and place in cold water and squeeze out the water. Cut into bite-sized pieces. Mix with Chinese rice wine for aroma. Bring water to a boil, add stock cube, sugar, dark soy sauce, light soy sauce, coriander root, and chopped oysters, Dek Somboon brand, concentrated formula, followed by shiitake mushrooms, boil until boiling again. Add fish maw, bamboo shoots, sliced into strips. When boiling, slowly add the cornstarch and stir. Finally, add the blood and pepper and stir to combine. Ready to serve
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Pizza with 5 toppings
food Food type Main Ingredients Take time Serve Western food Rice and flour Flour and bread 30 minutes 1 place ingredient 1 sheet pizza dough ((pizza with sliced ham and bacon)) 25 grams of ready-made pizza sauce ((pizza with sliced ham and bacon)) 20 grams Super Save Sliced Bacon Ham ((Pizza with Sliced Bacon Ham)) 5 grams of onion ((pizza with sliced bacon)) 20 grams of mozzarella cheese ((pizza with sliced ham and bacon)) 1 sheet pizza dough ((Hawaiian Pizza)) 25 grams of ready-made pizza sauce ((Hawaiian Pizza)) 20 grams Super Chef Pork Ham ((Hawaiian Pizza)) 15 grams pineapple ((Hawaiian Pizza)) 5 grams of tomatoes ((Hawaiian Pizza)) 20 grams of mozzarella cheese ((Hawaiian Pizza)) 1 sheet pizza dough ((BBQ Bologna Chicken Pizza)) 25 grams of ready-made pizza sauce ((BBQ Bologna Chicken Pizza)) 20 grams Super Save Bologna ((BBQ Bologna Chicken Pizza)) 10 grams of sliced chicken breast ((BBQ Bologna Chicken Pizza)) 5 grams bell pepper ((BBQ Bologna Chicken Pizza)) 10 grams of BBQ sauce ((BBQ Bologna Chicken Pizza)) 20 grams of mozzarella cheese ((BBQ Bologna Chicken Pizza)) 1 sheet pizza dough ((meatball pizza)) 25 grams of ready-made pizza sauce ((meatmeal pizza)) 15 grams Super Save Crispy Chicken Sausage ((Pizza with Meatballs)) 20 g Super Chef Ham Strips ((Meatfice Pizza)) 10 grams of sliced pork belly ((meatmeal pizza)) 25 grams of mozzarella cheese ((meatmeal pizza)) 1 sheet pizza dough ((Seafood Pizza)) 25 grams of ready-made pizza sauce ((Seafood Pizza)) 20 grams of crab sticks ((Seafood Pizza)) 4 small white shrimps ((Seafood Pizza)) 5 grams bell pepper ((Seafood Pizza)) 5 grams of onion ((Seafood Pizza)) 25 grams of mozzarella cheese ((Seafood Pizza)) Preparation Steps to make a Hawaiian face Cut the ham into squares. Cut the pineapple and tomatoes into small pieces. Spread the pizza dough with ready-made pizza sauce all over the dough, then place the sliced bacon on the pizza sheet. Place the ham on the pizza, top with pineapple and tomatoes, then sprinkle with mozzarella cheese. How to make BBQ Bologna Chicken Cut the bologna into squares. Spread the pizza dough with ready-made pizza sauce all over the dough, then place the bologna on the pizza sheet. Top with sliced chicken breast, bell peppers, BBQ sauce and sprinkle with mozzarella cheese. How to make BBQ Bologna Chicken Spread the pizza dough with ready-made pizza sauce, place the ham strips on top, followed by the sliced pork belly. Top with crispy chicken sausage and mozzarella cheese. Seafood face making process Spread pizza dough with ready-made pizza sauce, sprinkle with crab sticks, place white shrimp, followed by bell peppers, onions, and sprinkle with mozzarella cheese. Steps to baking a 5-topping pizza Bake at 200 degrees Celsius for 8 minutes until the cheese turns a nice yellow color.
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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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Sweet Pork and Shrimp Paste Fried Rice
food Food type Main Ingredients Take time Serve Thai Rice and flour pig 0 minutes 0 places ingredient 2 tablespoons lard (for shrimp paste fried rice) 50 grams of garlic ((for shrimp paste fried rice)) 2 tablespoons shrimp paste ((for shrimp paste fried rice)) 300 grams of 100% new-season jasmine rice, Aero brand, cooked ((for shrimp paste fried rice)) 2 tablespoons lard (for sweet pork) 30 grams of sliced shallots (for sweet pork) 150 grams of pork belly, skin removed ((for sweet pork)) 2 tablespoons fish sauce ((for sweet pork)) ½ tbsp dark soy sauce ((for sweet pork)) 50 grams of palm sugar ((for sweet pork)) 2 pieces of fresh sliced chili peppers ((side dish)) 1 piece of sliced long beans ((side dish)) 30 grams of sour mango, cut into long strips ((side dish)) 10 pieces of fried Chinese sausage, sliced ((side dish)) 1 egg, sliced into small pieces, chicken eggs ((side dish)) 30 grams of sliced shallots ((side dish)) 10 pieces of fried dried shrimp ((side dish)) 1 cucumber ((side dish)) ½ lime ((garnish)) Sweet Pork ((side dish)) 3 pieces of fried dried chili ((side dish)) Coriander for garnish ((side dish))
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Pork blood soup
food Food type Main Ingredients Take time Serve Thai Soup / Curry / Clear Soup pig 60 minutes 1 place ingredient 200 ml Broth (per serving) 40 grams of tender pork (quantity per serving) 40 grams of bouncy pork (quantity per serving) 60 grams of pork blood cubes (quantity per serving) 20 grams of morning glory, leaves plucked (quantity per serving) 20 grams bean sprouts (per serving) 5 grams fried garlic (per serving) 5 grams of pickled mustard greens (amount per serving) 2 grams of pork rinds (per serving) 1 gram ground pepper (per serving) 12 cubes, Ros Dee, soup cubes (soup) 12 liters of water (broth) 1 kilogram pork hip (cut into pieces) (tender pork) 150 ml. plain water (soft pork) 1 egg white (soft pork) 20 grams of tapioca flour (soft pork) 5 grams of salt (soft pork) 20 grams of sugar (soft pork) 20 grams of pork flavor seasoning powder (soft pork) 1 kilogram pork hip meat (bouncy pork) 250 grams of firm pork fat (bouncy pork) 100 grams of ice (bouncy pork) 10 grams of sesame oil (bouncy pork) 10 grams of salt (bouncy pork) 20 grams of oyster sauce (bouncy pork) 25 grams of sugar (bouncy pork) 20 grams of tapioca flour (bouncy pork) 10 grams of water (bouncy pork) Preparation Making Soup Place a pot on the stove to boil the soup. Add the seasoning and soup cubes and stir until dissolved. Making tender pork Slice the pork into thin slices and place in a container. Add water, egg white, cornstarch, salt, sugar, seasoning powder, pork flavor, mix everything together and marinate for about 10 minutes. Making bouncy pork Put the pork hip, pork fat, ice, season with sesame oil, salt, oyster sauce, sugar, cornstarch, and water in a blender and blend until the ingredients are well blended. Put the minced pork into a piping bag. Making pork blood soup Boil the bouncy pork until cooked. Then scoop the tender pork and pork blood cubes into a basket and boil until cooked. Then add the morning glory and bean sprouts and boil in a pot of soup. Pour into a bowl, add pork balls, ladle soup over it, sprinkle with fried garlic, Chinese celery, pork rinds, ground pepper, and it’s ready to serve.
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Kimchi Soup
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 500 ml. plain water ((boiled chicken legs)) 100 grams of chicken legs ((boiled chicken legs)) 30 g Chongjongwon Gochujang Korean Chili Sauce ((boiled chicken legs)) 15 grams sesame oil 10 grams ginger 10 grams garlic 5 grams chopped Japanese leeks 30g Chongjongwon Gochujang Korean Chili Sauce 15 g Chongjongwon Korean chili powder, coarse type 125 grams kimchi 300 ml plain water 10 grams of sugar 4 grams of salt 150 grams of white tofu 1 egg Preparation Bring water to a boil, add gochujang, Korean chili sauce, stir until dissolved, when the water boils, add chicken legs, boil for 30 minutes, set aside. Put sesame oil in a pot, ginger, garlic, stir-fry until fragrant, add Japanese leek, stir-fry until well blended, add gochujang, Korean chili sauce. Stir to mix well, add coarsely ground Korean chili peppers, add kimchi, add water. Season with sugar and salt. Cut the tofu and add the chicken legs to the pot and bring to a boil.
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Budaejjigae
food Food type Main Ingredients Take time Serve Korea Soup / Curry / Clear Soup pig 90 minutes 5 places ingredient 70 grams of bok choy 50 grams carrots 60 grams Japanese leeks 50 grams of enoki mushrooms 50 grams of golden needle mushrooms 50 grams of Chinese cabbage 50g Chongjongwon Gochujang Korean Chili Sauce 5 grams minced garlic 10 grams sesame oil 20 grams of Daesang anchovy seasoning powder 10 grams of Song Jong Won finely ground Korean chili peppers 15 grams sugar 1 block Samyang instant ramen, spicy chicken flavor Samyang Ramen Seasoning Powder, Instant Ramen, Spicy Chicken Flavor 4 pieces New Zealand mussels 3 pieces of canned Spam ham 5 shrimps 80 grams squid 50 grams sausage 75 grams canned beans 50 grams of mozzarella cheese 1.2 liters of water Preparation Mix gochujang sauce, minced garlic, and sesame oil together. Bring water to a boil, add ingredient 1 and stir until dissolved. Add anchovy seasoning powder, finely ground Korean chili peppers, and sugar. Add Samyang Instant Ramen, Spicy Chicken Flavor, and the seasoning packet. Arrange all ingredients in a hot pot, add canned beans, mozzarella cheese, then pour the soup over it. Bring to a boil in a hot pot until cooked.
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Fried Chicken Rice with Cheese and Teriyaki Sauce
food Food type Main Ingredients Take time Serve Japan Rice and flour chicken 90 minutes 1 place ingredient 200 grams of Japanese rice, Sasanishiki variety, Aero brand ((cooking rice)) 240 ml water ((for cooking rice)) Seasoning with salt ((cooking rice)) 3 slices of ginger (for cooking rice) 15 ml Mirin (for cooking rice) 2 teaspoons oil 30 grams chopped onion 100 grams chicken breast (ground) ½ teaspoon garlic ½ teaspoon coriander root ¼ teaspoon pepper Season with salt ½ teaspoon light soy sauce 20 grams egg white 100 grams of mozzarella cheese (cut into pieces) 50 grams flour 2 chicken eggs 50 grams bread crumbs 3 tablespoons Aero brand teriyaki sauce Preparation Cooking rice Scrub Japanese rice with your palms until the water is clear. Soak the rice for 30 minutes (1 part rice to 1.2 parts water ratio). Add water to the rice cooker along with salt. Add sliced ginger and cook. Making fried chicken stuffed with cheese Heat a pan, add oil and chopped onion over low heat to stir-fry the onion for about 5 minutes. Set aside. Put the minced chicken breast into a blender, followed by the three flavors, garlic, coriander root, pepper, season with a little salt, then add the soy sauce and egg white. Blend the ingredients until smooth and fluffy. After blending until smooth and fluffy, add the fried onions and mix the ingredients together. Line a plastic bag with the ground chicken and place it on the plastic bag. Then place the cheese in the center and wrap it into a ball. Boil the chicken balls using water temperature of approximately 72-85 degrees Celsius. Add the chicken balls. When they start to cook, scoop them out and let them cool, then remove the plastic wrap. Coat with flour, egg and breadcrumbs, then deep-fry at 170 degrees Celsius until golden brown. Making stir-fried vegetable side dishes 1. Stir-fry broccoli and carrots. Season to taste. Arrange on a plate and serve. 2. Scoop rice and then add mirin and mix well. Scoop into a bowl and arrange vegetables beautifully. Then place chicken balls on the rice and sprinkle with sesame seeds. 3. Pour teriyaki sauce over it and garnish with seaweed. Ready to serve.
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Japanese beef rice bowl
food Food type Main Ingredients Take time Serve Japan Rice and flour beef 20 minutes 1 place ingredient 120 grams of sliced beef blade PRIME MEAT 1 egg Season with salt Season with pepper 25 grams of onion 10 grams garlic 12 grams ginger 30 grams of Aero brand soy sauce 350 grams chicken stock 25 grams mirin 4 grams Aro concentrated dried fish soup 5 grams of spring onions 4 grams of sugar 20 grams vegetable oil 175 grams of cooked Japanese rice (for garnish) 5 grams of cut nori seaweed (for garnishing) 15 grams pickled ginger strips (for garnishing) Preparation Bring water to a boil, then add a pinch of salt and turn off the heat. Place the eggs in the pot and set a timer for 6 minutes. Immediately soak the eggs in cold water. Crack the eggs and set aside. Ready to serve. Season the PRIME MEAT with a little salt and pepper. Add oil to a pan and stir-fry the meat and onion until cooked. Add minced garlic and ginger and stir to combine. Then add mirin and chicken stock and bring to a boil, then add soy sauce. Add dried fish stock and sugar, mix well. Boil until all ingredients are reduced, then sprinkle with spring onions. Turn off the heat and remove from the stove. Scoop rice into a plate, place stir-fried meat on top of the rice, garnish with pickled ginger and cut nori seaweed.
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3 Styles of French Fries
food Food type Main Ingredients Take time Serve Western food Rice and flour Potatoes and beans 45 minutes 9 places ingredient 100 grams of cooking cream ((French Fries Carbonara)) Season with salt ((French Fries Carbonara)) Season with black pepper ((French Fries Carbonara)) Season with white sugar ((French Fries Carbonara)) 10 grams Parmesan cheese (grated) ((French Fries Carbonara)) 50 grams of mozzarella cheese (grated) ((French Fries Carbonara)) 1 gram Italian parsley (coarsely chopped) ((French Fries Carbonara)) 200 grams of large, straight, flat French fries, Aero brand ((French fries with Belgian beef stew)) 200 grams of beef neck (cut into large cubes) ((French fries with Belgian beef stew)) Season with salt ((French fries with Belgian beef stew)) Season with black pepper ((French fries with Belgian beef stew)) 15 grams of flour ((French fries with Belgian beef stew)) 50 grams vegetable oil ((French fries with Belgian beef stew)) 50 grams of onion (sliced) ((French fries with Belgian beef stew)) 70 g Carrots (diced) ((French Fries with Belgian Beef Stew)) 70 grams celery (sliced) ((French fries with Belgian beef stew)) 20 grams garlic (crushed) ((French fries with Belgian beef stew)) 40 grams Tomato paste ((French fries with Belgian beef stew)) 150g Belgian Beer ((French Fries with Belgian Beef Stew)) 650 g beef stock ((French fries and Belgian beef stew)) 2 bay leaves ((French fries with Belgian beef stew)) 1 gram fresh thyme leaves ((French fries with Belgian beef stew)) Season with black pepper ((French fries with Belgian beef stew)) Season with salt ((French fries with Belgian beef stew)) 1 liter palm oil for frying ((French fries with Belgian beef stew)) 30 grams yellow mustard ((French fries with Belgian beef stew)) 1 g Italian parsley (coarsely chopped) ((French fries with Belgian beef stew)) 200 grams of wavy French fries, Aero brand ((Mexican French Fries Nachos)) 1 liter palm oil for frying ((Mexican French Fries Nachos)) ½ teaspoon cumin powder ((Mexican French Fries Nachos)) 30 grams vegetable oil ((Mexican French Fries Nachos)) 200 grams ground beef ((Mexican French Fries Nachos)) 1 teaspoon smoked paprika ((Mexican French Fries Nachos)) 50 grams of onion (diced) ((Mexican French Fries Nachos)) 80 grams of tomato pulp (diced) ((Mexican Nacho Fries)) 30 grams jalapeno pepper (diced) ((Mexican French Fries Nachos)) 80 grams canned red beans ((Mexican French Fries Nachos)) 60 g black olives (diced) ((Mexican French Fries Nachos)) Season with salt ((Mexican French Fries Nachos)) Season with ground black pepper ((Mexican French Fries Nachos)) Season with white sugar ((Mexican French Fries Nachos)) 1 gram cilantro (chopped) ((Mexican French Fries Nachos)) 70 grams shredded cheddar cheese ((Mexican French Fries Nachos)) 60 g Sour Cream ((Mexican French Fries Nachos)) 2 grams of chopped green onions ((Mexican French Fries Nachos)) 200 grams of small straight French fries, Aero brand ((Carbonara French Fries)) 1 liter palm oil for frying ((French fries carbonara)) 20 grams vegetable oil ((French Fries Carbonara)) 80 grams smoked bacon (cut into strips) ((Carbonara French Fries)) 40 grams of onion (finely chopped) ((French Fries Carbonara)) 65 grams of sliced champignon mushrooms ((Carbonara French Fries)) 60 grams chicken stock ((French Fries Carbonara)) Preparation Mexican French Fries Nachos Steps Fry Aro wavy fries at 175 °C for about 10-12 minutes in palm oil for frying. Heat a pan with vegetable oil, stir-fry the ground beef over high heat, then add smoked paprika, cumin powder, and stir-fry the spices together. Add the diced onion, diced tomatoes, and jalapeno peppers and stir-fry until cooked. Add canned kidney beans, black olives, a pinch of salt, ground black pepper, white sugar, chopped coriander. Mix the ingredients together and place on top of the fried French fries. Sprinkle with grated cheddar cheese. Bake at 180 ° C for 5 minutes. Ready to serve with French fries topped with sour cream and chopped green onions. Steps for making carbonara french fries Fry the Aro brand straight French fries in oil for about 5-7 minutes at 175 °C. Heat oil in a pan and fry the bacon, then add the finely chopped onion and sliced mushrooms. Stir-fry over high heat until the mushrooms are cooked. Add the chicken stock and cooking cream. Season with a little salt and black pepper and sugar to taste. Simmer until thickened and turn off the heat. Add grated Parmesan cheese and shredded Mozzarella cheese. Spoon over the fried French fries and sprinkle with coarsely chopped Italian parsley. Ready to serve with fried French fries. How to make Belgian Beef Stew French Fries Season the beef neck with salt and black pepper, mix well and coat with wheat flour. Heat oil and grill the floured beef neck meat over high heat until cooked. Add sliced onion, diced carrot, diced celery, crushed garlic and tomato puree. Stir-fry until the ingredients are well combined. Add the seared beef chuck. Pour the Belgian dark beer into the pot and simmer until the alcohol is almost evaporated. Add the beef stock, bay leaf, fresh thyme, black pepper and a pinch of salt. Simmer for about 15-20 minutes. Fry Aro brand large straight French fries at 175 °C for about 10-12 minutes in palm oil for frying. Spoon the stew over the fried Aro brand large straight French fries, then drizzle with yellow mustard and sprinkle with coarsely chopped Italian parsley. Ready to serve
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Tuna Cheese Burger
food Food type Main Ingredients Take time Serve Western food Rice and flour Seafood 15 minutes 1 place ingredient 2 tablespoons Garlic Butter, Aero brand 1 tablespoon chopped onion 160 grams frozen spinach 300 grams of Nautilus tuna in brine 2 tablespoons diced tomatoes 2 tablespoons Develey Pickled Cucumber 5 grams chopped green onions 2 tablespoons Aero brand salad cream Season with salt Season with pepper 1 tablespoon shredded mozzarella cheese, Aero brand 1 loaf of bun 2 tablespoons of Garlic Butter, Aero brand Salad Sliced tomatoes Pickled Cucumber Stir-fried Spinach 1 slice cheddar cheese Sliced Onion Preparation Add garlic butter, stir-fry with onion and chopped spinach, set aside. Mix tuna, diced tomatoes, pickled cucumbers, chopped spring onions, salad cream, season with salt and pepper. Mix well and press into molds. Mix garlic butter and shredded mozzarella cheese and place on top of the pressed tuna. Burn until the cheese melts. Pan-fry burger buns, spread with garlic butter, add vegetables, pickles, sauteed spinach, tuna, cheddar cheese, onion, serve.
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Two ways spicy chicken burger
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 100 grams of small chicken breast (fried breaded chicken) Season with salt (fried breaded chicken) Season with ground black pepper (fried breaded chicken) Salad (Two ways spicy chicken burger) 2 tablespoons all-purpose flour (for breaded chicken) 1 egg (fried breaded chicken) 3 tablespoons coarsely ground breadcrumbs (for fried breaded chicken) 1 liter oil for frying (fried breaded chicken) Season with salt (spicy shredded chicken) 1 liter of water (spicy shredded chicken) 20 grams of onion (spicy shredded chicken) 20 grams of carrots (spicy shredded chicken) 20 grams celery (spicy shredded chicken) 1 bay leaf (spicy shredded chicken) 100 grams of small chicken breast (spicy shredded chicken) 1 tbsp unsalted butter (spicy shredded chicken) 60 ml. Develey Spicy Burger Sauce (Spicy Shredded Chicken) Season with salt (spicy shredded chicken) Seasoning: Pepper (Spicy Shredded Chicken) 1 bun (Two ways spicy chicken burger) 2 tablespoons unsalted butter (Two ways spicy chicken burger) Sliced Tomatoes (Two ways spicy chicken burger) 1 tbsp. Develey Pickled Cucumber Relish (Two ways spicy chicken burger) 1 tablespoon Spicy Burger Sauce (Two ways spicy chicken burger) Sliced Onion (Two ways spicy chicken burger) Preparation Divide the chicken breast into two parts. Pound the first part, season with salt and pepper, coat with flour, egg, and breadcrumbs, and fry. Put water in a pot with salt, add celery, carrots, onion, bay leaf, and the second part of the chicken breast. Boil until cooked. Shred the chicken breast into strips. Heat a pan, add butter, shredded chicken, add spicy burger sauce, stir-fry until well blended. Season with salt and pepper. Spread butter on the bun, grill on a pan, then arrange the tomato salad, pickled cucumber, fried chicken, and pour the spicy chicken burger sauce on top. Add the fried chicken and onions and serve.
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Aloo Matar with Tandoori Naan
food Food type Main Ingredients Take time Serve India Soup / Curry / Clear Soup vegetable 30 minutes 3 places ingredient 2 tablespoons vegetable oil 1 teaspoon cumin seeds Minced garlic 2 tablespoons chopped onion Season with salt 1 teaspoon ground chili powder 1 ½ teaspoons coriander powder ¼ teaspoon turmeric powder 1 tablespoon minced ginger 1 teaspoon green chili powder 3-4 tomatoes 1 ¼ cups peas 4 boiled potatoes, diced 2 tablespoons of coriander leaves 1 teaspoon garam masala powder ½ cup water 2 tablespoons fresh coriander leaves Tandoori Naan Preparation Heat vegetable oil in a pan and fry cumin seeds, then add chopped garlic and fry until golden brown. Add chopped onion and stir-fry. Season with a little salt and stir-fry until fragrant and translucent. Add chili powder, coriander powder, and turmeric powder. Stir-fry until well combined over low heat. Stir-fry until cooked. Add chopped ginger, green chilli, tomatoes and fry until cooked. Add green peas and fry until well combined. Add diced boiled potatoes, coriander leaves, garam masala powder and pour in water. Sprinkle with fresh coriander leaves, mix all ingredients together, bring to a boil over high heat, turn off the stove. Grill the tandoori dough on a hot griddle for about 1-2 minutes on each side. Ready to serve
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Green curry with catfish balls stuffed with salted eggs
food Food type Main Ingredients Take time Serve Thai Rice and flour fish 60 minutes 5 places ingredient 1 kg. Shredded catfish meat (Ingredients: catfish and salted eggs (makes 40 balls)) 10 pieces of salted egg yolk (ingredients for catfish and salted egg (makes 40 pieces)) 1 egg white (size 2 chicken egg) (ingredients for salted fish eggs (makes 40 balls)) 4 leaves, shredded kaffir lime leaves (ingredients for salted egg catfish (makes 40 balls)) 20 ml. salt water (1:10) (Ingredients for salted egg fish (makes 40 balls)) 20 g. Galangal (Ingredients for salted egg catfish (makes 40 balls)) 20 g. Lemongrass (ingredients for salted egg catfish (makes 40 balls)) 5 g. Kaffir lime leaves (ingredients for salted egg catfish (makes 40 balls)) 1 kg. Fish balls stuffed with salted eggs (Ingredients for green curry) 1.5 liters coconut milk (ingredients for green curry) 150 g. green curry paste (ingredients for green curry) 50 g. vegetable oil (ingredient for green curry) 16 g. Salt (Ingredient for green curry) 80 g. palm sugar (ingredient for green curry) 40 g. fish sauce (ingredient for green curry) 60 g. sliced galangal (ingredient for green curry) 50 g. basil leaves (ingredient for green curry) 6. Torn kaffir lime leaves (ingredient for green curry) 30 g. red chili peppers (ingredients for green curry) 30 g. green chili peppers (ingredients for green curry) 500 g. Eggplant, stem cut off (ingredient for green curry) 180 g. Eggplant (ingredient for green curry) 500 ml. water (ingredients for green curry) Preparation Cooking rice Cook 100% new jasmine rice, Chat brand, rinse with water only once and then cook. Making catfish balls with salted egg filling Separate the salted egg yolks and shape them into balls before stuffing them into the fish balls. Put the catfish meat in a mixing bowl. Start seasoning. Add salt water, egg white, and shredded kaffir lime leaves. Knead until well blended. Divide the catfish balls into 25-gram balls. Then, add the shaped salted egg yolks into the catfish balls that have been divided into balls. Heat a pot of water and add in the herbs to remove the fishy smell, lemongrass, galangal, and kaffir lime leaves. Stir until the herbs are fragrant. Put the meatballs into a pot and boil until cooked. Remove and place in cold water. Making sweet green curry To make green curry, heat a pan with oil, add green curry paste, and stir-fry until the curry paste is fragrant. Add coconut milk and stir-fry until everything is well combined. When it starts to break apart, add a little more coconut milk. For seasoning, add salt, palm sugar, mix well, then add galangal, coconut milk, and water. Then add the catfish balls stuffed with salted eggs, cut eggplant, cherry tomatoes, green and blue chilies, torn kaffir lime leaves, and basil leaves. Finally, add fish sauce. Ready to serve with rice.
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Japanese pizza
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 180 grams water 1 egg 1 teaspoon dashi powder 1 teaspoon grated ginger 120 grams cake flour 150 grams shredded cabbage 30 grams shredded carrots 15 grams chopped green onions 3 tablespoons vegetable oil 1 piece of Super Chef smoked chicken hotdog sausage 4 pieces of Super Chef brand ham strips 1 1/2 pieces of Super Chef brand chicken and pork bologna 30 grams of Tonkatsu sauce 30 grams mayonnaise 10 grams of seaweed powder 15 grams dried fish 15 grams pickled ginger 3 skewers Preparation Pizza dough mixing steps Put the eggs and water in a bowl, then add the dashi powder and grated ginger. Mix well. Place the flour in a bowl and pour in the mixture from step one. Mix until the dough is smooth and let it rest for 10-15 minutes. Then add cabbage, carrots, and spring onions and mix well. Frying process When the pan is hot, pour the batter onto the stove and sprinkle the vegetables over it. Use medium-low heat. Sprinkle with tonkatsu sauce, then roll up the pizza dough and arrange on a plate. Finish by making toppings to decorate the plate by frying smoked chicken hotdogs, chicken and pork bologna, and Super Chef ham strips. Top with the pizza we made and top with Tonkatsu sauce, mayonnaise, pickled ginger, dried fish, and seaweed powder.
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Spicy pork rib soup
food Food type Main Ingredients Take time Serve Thai Soup / Curry / Clear Soup pig 90 minutes 10 places ingredient 10 liters of water (broth) 3 kilograms of pork ribs (soup stock) 50 grams of white peppercorns (crushed) (for soup) 100 grams garlic (peeled) (broth) 100 grams of coriander root (broth) 120 grams pork seasoning powder (soup) 1 piece of thin white cloth (soup) 60 grams of Ajinomoto Plus brand MSG (Leng seasoning) 200 grams of garden chili (coarsely ground) (seasoning sauce) 520 grams of lime juice (seasoning) 240 grams fish sauce (fish sauce) 80 grams of light soy sauce (seasoning sauce) 250 grams of coriander (chopped) (seasoning sauce) 250 grams of coriander (seasoning sauce) 3 pieces of stewed pork ribs (for 1 serving) 400 ml broth (for 1 serving) 160 grams of galangal seasoning sauce (for 1 serving) Preparation Making Soup Bring water to a boil, add pork ribs and cook for 10 minutes without covering with a lid. When done, remove pork ribs and set aside. Put a pot of water on the boiling pot, boil the pork ribs again, pound the three spices (white peppercorns, garlic, coriander root), wrap them in a thin cloth, and boil them in the pork ribs pot to remove the fishy smell. Add flavor to the soup by adding pork seasoning powder, skim off the fat foam, and continue to boil for about 1 hour, then turn off the heat. Making the Leng Sauce Mix chili (coarsely ground), lime juice, fish sauce, soy sauce and Ajinomoto Plus MSG. Mix ingredients together. Add chopped parsley and coriander. Served with 3 pieces of spicy pork ribs, mix with soup and pork rib seasoning, pour over pork ribs, ready to eat.
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Chickpea curry with roti
food Food type Main Ingredients Take time Serve India Soup / Curry / Clear Soup vegetable 45 minutes 3 places ingredient 1 cup chickpeas 3 chopped tomatoes 2 chopped onions 3 tablespoons ghee 2 teaspoons cumin seeds 2 tablespoons crushed ginger-garlic 1 teaspoon salt 1 tablespoon Indian spices 1 tablespoon ground chili powder 1 tablespoon turmeric powder 2 tablespoons coriander powder 2 teaspoons cumin seed powder 1 tablespoon green chili 5 pieces thinly sliced ginger 2-3 pieces of star anise Paratha Flatbread Preparation Bring water to a boil, add oil, cinnamon, star anise and a pinch of salt, then add chickpeas. Simmer for about 30 minutes until the beans are cooked. How to make curry: Add oil and fry cumin seeds and crushed ginger and garlic until fragrant and yellow. Then add finely chopped onions, turmeric powder, chili powder, chopped tomatoes and stir-fry until well blended. Add 1 cup of boiled water, followed by coriander powder and another 1 cup of boiled water. Add cumin seeds, Indian spices, salt, chopped chilli, thinly sliced ginger, chopped coriander and then add cooked chickpeas. Grill the Paratha sheets on a pan and serve.
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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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Pizza
food Food type Main Ingredients Take time Serve Western food Rice and flour Flour and bread 30 minutes 3 places ingredient 1 sheet of aro brand pizza dough (seafood pizza ingredients) 40 grams of Aro brand pasta sauce (pizza, seafood ingredients) 10 grams red bell pepper (pizza seafood ingredient) 10 grams green bell pepper (pizza seafood ingredient) 15 grams of Savepak brand crab sticks (pizza seafood ingredients) 4 pieces of white shrimp, Aro brand (Seafood pizza ingredient) 30 grams of grated pizza cheese topping, Aro brand (pizza ingredients, seafood) 20 grams of Savepak brand sweet bakery mayonnaise (pizza, seafood ingredient) 1 sheet of aro pizza dough (Hawaiian pizza ingredients) 40 grams of Aro brand pasta sauce (Hawaiian pizza ingredients) 10 grams red bell pepper (Hawaiian pizza ingredient) 10 grams green bell pepper (Hawaiian pizza ingredient) 15 grams of aro brand pork and chicken ham (Hawaiian pizza ingredients) 4 small pieces Pineapple in Syrup (Canned) (Hawaiian Pizza Ingredient) 30 grams of grated pizza topping cheese, Aro brand (Hawaiian pizza ingredients) 20 grams Savepak brand sweet bakery mayonnaise (Hawaiian pizza ingredient) 1 sheet of aro pizza dough (Supreme Pizza Ingredients) 40 grams of Aro brand pasta sauce (Supreme pizza ingredients) 15 grams of Aro brand crispy chicken frankfurters (Supreme pizza ingredients) 20 grams of aro brand pork and chicken ham (Supreme pizza ingredients) 10 grams red bell pepper (Supreme Pizza Ingredient) 10 grams green bell pepper (Supreme Pizza Ingredient) 30 grams of grated pizza topping cheese, Aro brand (Supreme pizza ingredients) 20 grams of Savepak Sweet Bakery Mayonnaise (Supreme Pizza Ingredient) Preparation Cut red and green bell peppers into strips and cut pineapple into pieces, about 8 pieces. Cut 1 slice of Aro brand pork and chicken ham into 16 pieces. Cut the Aro crispy chicken frankfurters diagonally and slice the crab sticks into strips. Bring water to a boil and add the shrimp. When cooked, remove and shock in cold water. The process of making Hawaiian pizza starts with spreading pasta sauce on the pizza crust, leaving a border around the dough. Then add the ham, pork, chicken, and pineapple. Top with red and green bell peppers, then top with shredded pizza cheese and sweet bakery mayonnaise. Continue doing this on the seafood page, add white shrimp, and on the supreme page, add crispy chicken frankfurter sausage. Bake in a convection oven at 225 °C for approximately 3 minutes.
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Red pork and crispy pork rice, restaurant recipe
food Food type Main Ingredients Take time Serve Western food Rice and flour pig 30 minutes 1 place ingredient 1 kilogram pork hip or neck, cut into long strips (red pork ingredients) 20 grams of honey (for brushing on grilling) (red pork ingredients) 20 grams of water (red pork ingredient) 80 grams unrefined sugar (red pork marinade sauce) 10 grams of light soy sauce (red pork marinade sauce) 60 grams of seasoning sauce (green cap) (red pork marinade sauce) 30 grams of chopped oysters (red pork marinade sauce) 30 grams of honey (for marinating) (red pork marinade sauce) 30 grams of white liquor (red pork marinade sauce) 10 grams of vegetable oil (red pork marinade sauce) 20 grams of boiled water or water from boiling pork (red pork marinade) 4 grams of pork seasoning powder (red pork marinade sauce) 4 grams of five-spice powder (red pork marinade sauce) 20 grams of old ginger (sliced) (red pork marinade sauce) 1.5 - 2 liters of water (for boiling pork) (Crispy pork ingredients ) 80 - 100 grams of salt (for rubbing on pork skin) (Crispy pork ingredients) 100 grams of vinegar (Crispy pork ingredients) 1/8 teaspoon baking soda (Crispy pork ingredient) 1 gram of five spice powder (ingredients for applying on pork) 5 grams of salt (ingredients for rubbing on pork) 5 grams of white liquor (ingredients for brushing on pork) 2 grams of sugar (ingredients for spreading on pork) 2 grams of pork seasoning powder (ingredients for spreading on pork) 1 gram sesame oil (ingredient for brushing on pork) 5 grams of water (for marinating pork) (ingredients for applying to pork) - Palm oil (for frying) (Ingredients for brushing on pork) 800 grams of water (ingredients for red pork and crispy pork sauce) 2 star anise flowers (ingredients for red pork and crispy pork sauce) 1 cinnamon stick (for red pork and crispy pork sauce) 5 cardamom pods (red pork and crispy pork sauce ingredients) 20 grams of spring onion tips (crushed until slightly bruised) (red pork marinade sauce) 30 grams of shallots (finely chopped) (red pork marinade sauce) 15 grams of Chinese garlic (finely chopped) (red pork marinade sauce) 5 grams of red (red pork marinade sauce) 5 grams orange (red pork marinade sauce) 1 kilogram of skinless pork belly (Crispy pork ingredients) 5 grams of salt (Crispy pork ingredient) 1/2 teaspoon of Chongjiang (spicy chili) (Ingredients for the red pork and crispy pork sauce) 1 teaspoon coriander seeds (for the red pork and crispy pork sauce) 1/4 teaspoon peppercorns (red pork and crispy pork sauce ingredients) 1 bay leaf (for the red pork and crispy pork sauce) 3 cloves (Ingredients for red pork and crispy pork sauce) 8 grams of roasted white sesame seeds (ingredients for red pork and crispy pork sauce) 90 grams of water left over from marinating the red pork (red pork and crispy pork sauce ingredients) 40 grams of brown sugar (for the red pork and crispy pork sauce) 15 grams of pork seasoning powder (for red pork and crispy pork sauce) 30 grams of light soy sauce (ingredients for red pork and crispy pork sauce) 30 grams oyster sauce (ingredients for red pork and crispy pork sauce) 50 grams of sweet dark soy sauce (ingredients for red pork and crispy pork sauce) 2 grams sesame oil (ingredient for red pork and crispy pork sauce) 40 grams Hong Kong cornstarch (ingredient for red pork and crispy pork sauce) 50 grams of water (for dissolving the flour) (Ingredients for the red pork and crispy pork sauce) 180 grams of Chat Arun brand rice (1 serving of red pork and crispy pork) 40 grams of red pork (red pork and crispy pork rice, 1 serving) 40 grams of crispy pork (1 serving of red pork and crispy pork rice) 30 grams of Chinese sausage (1 serving of red pork and crispy pork on rice) 60 grams of red pork sauce (red pork and crispy pork rice, 1 serving) 1 boiled duck egg (1 serving of red pork and crispy pork rice) 20 grams of cucumber (1 serving of red pork and crispy pork rice) 1 stalk of spring onion (1 serving of red pork and crispy pork on rice) Preparation Making Red Pork Make the red pork marinade by adding sugar, oyster sauce, pork seasoning powder, honey (for marinating), five-spice powder, seasoning sauce (green cap), light soy sauce, followed by Chinese garlic, shallots, vegetable oil, white liquor, boiled water or pork boiling water. Mix the ingredients together. Add the red-orange color, old ginger and spring onions, mix together. Marinate the pork in the prepared sauce and leave in the refrigerator overnight. Preheat oven to 175 degrees Celsius. Bake pork for 10 minutes, then brush with red pork sauce once. Repeat 3 times. Apply honey mixed with water to the roast pork for the final time. Bake for another 10 minutes. Let it cool and then cut it into pieces and serve. Making Crispy Pork Bring water to a boil, add salt, add pork belly, boil for about 10 minutes. Rest the cooked pork in cold water. Make 1-inch wide and 1/2-centimeter deep cuts on the pork skin. Mix vinegar and baking soda together. Pour into a tray, place pork skin side down so that it is just covered with the mixture. Set aside. Then prepare the ingredients for the pork by mixing sugar, salt, pork seasoning powder, five-spice powder, water, white liquor, and sesame oil. Mix well. Apply all over the pork and then let it rest for about 5-10 hours. Pat the pork dry, wrap it in foil, and spread salt all over the skin. Preheat oven to 175 degrees Celsius for 15 minutes. Bake for about 1 hour. Remove all the salt and bake again for 15 minutes. Let it cool, then fry and cut into pieces and serve. Making sauce for red pork and crispy pork Roast the spices, including star anise, cinnamon, cardamom, Chinese chives, coriander seeds, bay leaves, and cloves over low heat for about 5 minutes. Add water to a pot, add the roasted spices and peppercorns and boil the spices until fragrant, then strain to remove the spices. Add the remaining water from marinating the red pork, brown sugar, sweet dark soy sauce, light soy sauce, oyster sauce, pork seasoning powder, and dissolved Hong Kong cornstarch. Add roasted white sesame seeds and stir until the mixture is cooked and sticky. Ready to serve with red pork and crispy pork rice.
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Noodles with crab curry and betel leaves
food Food type Main Ingredients Take time Serve Thai Soup / Curry / Clear Soup crab 30 minutes 12 places ingredient 600 ml. coconut milk, Amphawa brand 250 grams of southern curry paste 50 grams green curry paste 2 liters coconut milk 3 grams of torn kaffir lime leaves 120 ml fish sauce 60 grams coconut sugar 300 grams of chopped betel leaves 10 grams of salt 300 grams of crab meat 200 grams of crab claws 2 kilograms of rice vermicelli 12 soft-boiled duck eggs Preparation Mix southern curry paste and green curry paste, mix well. Add Amphawa coconut milk, mix well. For the curry, stir-fry the coconut milk until it separates. Add the mixed curry paste and stir-fry until it dissolves with the coconut milk and is cooked. Bring a pot to a boil, add coconut milk and stir-fried curry paste. When the water boils, add shredded kaffir lime leaves. Season with fish sauce and coconut sugar. Cut the betel leaves into strips about 1 cm thick. Then put the cut betel leaves into the curry pot along with salt. 6. Divide the crab meat into 2 parts: one part to put into the curry pot and mix the ingredients together; the other part to sprinkle on top. 7. Serve the crab curry with betel leaves with rice vermicelli, boiled eggs and vegetables.
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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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Crab Fried Rice
food Food type Main Ingredients Take time Serve Thai Rice and flour crab 20 minutes 1 place ingredient 200 grams of Chat Arun brand rice 150 grams of crab meat 30 grams soybean oil 1 egg, size 2 20 grams diced onion 10 grams diced carrots 1/4 teaspoon salt 1/4 teaspoon pork seasoning powder 1/4 teaspoon ground white pepper 5 grams of seasoning sauce 5 grams of sugar 10 grams of spring onions 3 pieces of melon 1 lime wedge 3 stalks of spring onions 2 lettuce leaves - Chili fish sauce Preparation Cook Chat Arun brand rice in a ratio of 1 part rice to 1.75 parts water. Steam the crab meat by pounding the spring onions and placing them on a plate underneath the crab meat to enhance the aroma. Steam for 5 minutes. Heat a pan with soybean oil. Add the eggs and stir-fry until cooked. Add the onions, diced carrots, and cooked Chat Arun rice. Stir-fry until well combined. Season with salt, seasoning powder, ground white pepper, seasoning sauce and sugar. Stir until well blended. Add chopped spring onions. Finally, the crab stir-fry step is to add the crab meat to the pan and stir-fry, followed by the spring onions. Stir-fry for less than a minute and serve with the fried rice.
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Rice bowl delivery
food Food type Main Ingredients Take time Serve Japan Rice and flour Seafood 30 minutes 5 places ingredient 1 piece of frozen Qfresh marinated sea bass with black pepper sauce (black pepper sea bass rice) 180 grams of cooked Japanese rice (black pepper sea bass rice) 20 grams of frozen Japanese rolled eggs, Aero brand (black pepper sea bass on rice) 0.5 g. Seaweed (Black Pepper Sea Bass Rice) 10 grams of red bell pepper (black pepper sea bass rice) 10 grams of green bell pepper (black pepper sea bass rice) 0.5 grams of white sesame (black pepper sea bass rice) 2 grams of spring onion (black pepper sea bass rice) 2 grams of frozen ground wasabi, Aero brand (black pepper sea bass rice) 15 grams of Aero brand soy sauce (black pepper sea bass on rice) 1 piece of Qfresh sea bass with tamarind sauce (garlic fried rice with sea bass in tamarind sauce) 180 grams of cooked Japanese rice (garlic fried rice with sea bass in tamarind sauce) 15 grams of concentrated dried fish soup, Aero brand (garlic fried rice with sea bass in tamarind sauce) 20 grams of soybean oil (fried rice with garlic and sea bass in tamarind sauce) 15 grams of carrots (fried rice with garlic and sea bass in tamarind sauce) 10 grams of large cloves of Chinese garlic (Garlic fried rice with sea bass in tamarind sauce) 1 egg (Garlic fried rice with sea bass in tamarind sauce) 0.5 grams of seaweed (fried rice with garlic and sea bass in tamarind sauce) 20 grams of frozen Japanese rolled eggs, Aero brand (garlic fried rice with sea bass in tamarind sauce) 2 grams of spring onion (fried rice with garlic and sea bass in tamarind sauce) 5 grams of red pickled ginger (garlic fried rice with sea bass in tamarind sauce) 0.5 grams of white sesame (fried rice with garlic and sea bass in tamarind sauce) 5 grams of Japanese leeks (Garlic fried rice with sea bass in tamarind sauce) 1 piece of Qfresh frozen skin-on salmon slices (Salmon Teriyaki Rice) 180 grams of cooked Japanese rice (Salmon Teriyaki Rice Bowl) 15 grams of Teriyaki Sauce, Aero brand (Salmon Teriyaki Sauce Rice) 20 grams of frozen Japanese rolled eggs, Aero brand (Salmon Teriyaki Sauce Rice Bowl) 20 grams of Aero brand wakame seaweed salad (Salmon teriyaki sauce rice) 0.5 g. Seaweed (Salmon Teriyaki Rice) 5 grams of red pickled ginger (Salmon Teriyaki Rice) 10 grams of Japanese leeks (Salmon Teriyaki Rice) 0.5 g white sesame (Salmon Teriyaki Rice) 3 pieces of frozen whole fried shrimp Qfresh (fried shrimp on rice) 180 grams of cooked Japanese rice (fried shrimp on rice) 20 grams of frozen Japanese rolled eggs, Aero brand (rice topped with fried shrimp) 40 grams sliced cabbage (fried shrimp on rice) 5 grams of red pickled ginger (fried shrimp on rice) 0.5 g white sesame (fried shrimp on rice) 2 grams of spring onion (fried shrimp on rice) 180 grams of cooked Japanese rice (pork and kimchi rice) 80 grams of frozen sliced pork belly, Aero brand (Kimchi Pork Fried Rice Link) 40 grams of Yakiku sauce, Aero brand (Kimchi fried pork rice Link) 20 grams of soybean oil (Kimchi Pork Rice) 60 grams of Chinese cabbage kimchi (pork and kimchi fried rice) 10 grams of carrots (pork and kimchi rice) 40 grams of onion (pork and kimchi fried rice) 1 Onsen egg (pork and kimchi rice) 0.5 g white sesame (pork and kimchi fried rice) 2 grams of spring onion (Kimchi Pork Rice) Preparation Black pepper seabass Donburi Grill the sea bass in a pan until cooked. Scoop rice into a bowl and sprinkle cut seaweed over the rice. Fry red and green bell peppers in oil for 45 seconds. Place the fish on the rice. Decorated with sweet eggs, red and green bell peppers. Sprinkle with white sesame seeds and chopped spring onions. Served with soy sauce and wasabi. Tamarind seabass garlic fried rice Add oil to a pan, add garlic and carrots, stir-fry until garlic starts to turn yellow. Add rice and stir-fry until well blended. Add eggs and stir-fry until cooked. Season with concentrated dried fish stock. Scoop the garlic fried rice into a bowl. Grill the sea bass in a pan until cooked. Pour the tamarind sauce over the fish pieces so that the sauce coats them. Place the fish on the rice. Decorated with sweet egg, red pickled ginger, sliced Japanese leeks, sliced seaweed. Sprinkle with white sesame seeds and chopped spring onions. Salmon Teriyakidon Pan-fry the salmon until cooked through. Coat the salmon with teriyaki sauce all over. Scoop rice into a bowl and sprinkle cut seaweed over the rice. Place the fish on the rice. Garnish with sweet egg, wakame seaweed salad, red pickled ginger, and sliced Japanese leeks. Sprinkle white sesame seeds all over. Ebi Katsudon (fried shrimp on rice) Deep-fry the breaded shrimp in oil for 1 minute and 30 seconds. Drain and cook for 45 seconds. Scoop rice into a bowl and place sliced cabbage on top of the rice. Place the fried shrimp on the cabbage and pour the tonkatsu sauce over the shrimp. Decorated with sweet egg and red pickled ginger strips Sprinkle with white sesame seeds and chopped spring onions. Pork and Kimchi Rice (Buta Kimuchidon) Add oil to a pan and stir-fry the kimchi for a bit. Then add onion, carrot and sliced pork and stir-fry until cooked. Add the sauce and stir to combine. Scoop rice into a bowl, place the stir-fried pork with kimchi on top of the rice, and crack an onsen egg into the center. Sprinkle with white sesame seeds and chopped spring onions.
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Angus Beef Rice Bowl
food Food type Main Ingredients Take time Serve Japan Rice and flour beef 20 minutes 2 places ingredient 250g Prime Meat, Angus Beef Belly, Frozen Sliced A little bit of salt A little bit of pepper 2 teaspoons oil 10 grams minced garlic 8 grams chopped chili peppers 5 grams minced ginger 50 grams of miso 150 grams of broth 15 grams mirin 5 grams of light soy sauce 1.5 teaspoons sesame oil 1/4 teaspoon pepper 20 grams of sugar A little white sesame A little chopped spring onion 50 grams carrots 50 grams of bok choy 10 grams oyster sauce 5 grams sesame oil 50 grams of eggplant A little bit of salt A little bit of pepper 2 tablespoons vegetable oil Preparation Season the Angus beef with salt and pepper. Heat a pan with oil over high heat and sear the beef until browned on the outside but cooked through on the inside. Start making the sauce by adding the minced garlic to the pan and stir-fry until fragrant. Add the minced chili and stir-fry until well blended. Add the miso and soup. Season with mirin, soy sauce, sesame oil, pepper, and sugar. Stir-fry until well combined. Boil the vegetables. Bring water to a boil, add a little salt, add carrots and bok choy. Boil until the vegetables change color, then soak in ice water. Heat a pan with oil, add the blanched vegetables and stir-fry. Season with oyster sauce. Use high heat to stir-fry. Halve the eggplant and season with salt and pepper. Heat oil in a pan and grill until cooked through. 7. Scoop rice into a bowl, place vegetables on top of the rice, place meat on top of the rice, pour miso sauce, sprinkle with white sesame seeds and chopped green onions.
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Half Half Bento Rice
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 70 grams of frozen grilled eel in soy sauce (grilled fish ingredients) 60 grams of frozen seasoned mackerel fillet, Aro brand (grilled fish ingredients) 1 tablespoon vegetable oil (for greasing the baking sheet) (for grilled fish ingredients) 150 grams of aro brand teriyaki sauce (teriyaki sauce ingredients) 1 tablespoon vegetable oil (teriyaki sauce ingredient) 5 grams minced garlic (teriyaki sauce ingredient) 10 grams minced ginger (teriyaki sauce ingredient) 1 orange, grated zest (teriyaki sauce ingredient) 40 grams brown sugar (teriyaki sauce ingredient) 30 grams orange juice (teriyaki sauce ingredient) 50 grams of water (teriyaki sauce ingredient) 20 grams of frozen Japanese seaweed salad, Aro brand (ingredients for rice and side dishes) 30 grams of frozen Japanese rolled eggs, Aro brand (rice and side dish ingredients) 150 grams of cooked Japanese rice (rice and side dish ingredients) 20 grams of vegetable salad (mixed rice and side dishes) Preparation Grilling fish Preheat oven to 160 degrees Celsius. Grill eel for 7 minutes and mackerel for 10 minutes. Making Teriyaki Sauce Heat a pan with vegetable oil, add minced garlic, minced ginger and stir-fry until fragrant. Add grated orange zest, brown sugar, orange juice and water. Let the brown sugar dissolve then add the teriyaki sauce and mix well. Strain the sauce. Boxing Arrange the bento box by placing rice in each compartment and Japanese egg roll, vegetable salad and Japanese seaweed salad in the side dish compartment. Place the grilled mackerel and eel on top, pour the teriyaki sauce over it, and sprinkle with white sesame seeds.
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Japanese Sukiyaki
food Food type Main Ingredients Take time Serve Japan Soup / Curry / Clear Soup 1 pig 60 minutes 1 place ingredient 50 grams of concentrated dried fish soup, Aro brand 15 grams brown sugar 10 grams mirin 80 grams of water 100 grams of frozen sliced pork neck, Aro brand 50 grams of glass noodles 35 grams spinach 40 grams of golden needle mushrooms 30 grams Japanese leeks 20 grams baby corn 20 grams of onion 15 grams fresh shiitake mushrooms 30 grams carrots 40 grams of tofu Preparation Prepare vegetables, cut and decorate them into bite-sized pieces and beautifully. Prepare the soup by mixing brown sugar, mirin, water and dried fish stock. Mix well. Stir-fry pork neck with oil in a pot until almost cooked, add a little soup. Put the prepared vegetables in the pot. Put the glass noodles in the pot. Pour the soup into the pot. Close the lid and boil until cooked. Ready to eat.
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3 types of croissants
food Food type Main Ingredients Take time Serve Western food Rice and flour Flour and bread 90 minutes 9 places ingredient 60 grams butter (almond croissant ingredient) 60 grams icing sugar (almond croissant ingredients) 1 egg, size 3 (almond croissant ingredients) 50 grams almond powder (almond croissant ingredients) 20 grams fresh milk (almond croissant ingredient) 10 grams all-purpose flour (almond croissant ingredient) 3 pieces of Aero brand fresh butter croissants (almond croissant ingredients) 60 grams sliced almonds (almond croissant ingredients) 15 grams icing sugar (for sprinkling on top) (Almond Croissant Ingredients) 75 g frozen spinach (spinach and cheese croissant mix) 45 g diced bacon (spinach and cheese croissant mix) 80 g shredded mozzarella cheese (spinach and cheese croissant mix) 50 g shredded cheddar cheese (spinach and cheese croissant mix) A pinch of salt (spinach and cheese croissant mix) A little pepper (spinach and cheese croissant mix) 3 pieces of Aero brand butter croissants (spinach and cheese croissants) 1 egg (spinach and cheese croissant mix) 300 grams of pink chocolate (strawberry croissant ingredients) 250 grams frozen strawberries (strawberry croissant ingredients) 50 grams of sugar (strawberry croissant ingredients) 2 tablespoons of flour for filling (Strawberry Croissant Ingredients) 45 grams sugar (strawberry croissant ingredients) 1 tbsp lemon juice (strawberry croissant mix) 3 pieces of fresh butter croissants, Aero brand (strawberry croissant ingredients) 5 grams dried strawberries (strawberry croissant ingredients) 10 grams pistachios (strawberry croissant ingredients) Preparation Almond Croissant Mix butter, icing sugar, and eggs. Mix all ingredients together. Add almond powder and mix well. Divide 50 grams for the topping by mixing with fresh milk and all-purpose flour. Mix well. Put the rest in a piping bag, cut open the croissant, squeeze the filling inside the croissant, spread the prepared mixture on top, sprinkle with sliced almonds, bake at 170 degrees Celsius for 12 minutes. Remove and sprinkle with sugar and cheese. Spinach and Cheese Croissants Roughly chopped spinach mixed with bacon, mozzarella, cheddar cheese, season with salt, pepper, and eggs. Mix well. Cut the croissants in half, place 50 grams of filling in each croissant, and bake at 170 degrees Celsius for 12 minutes. Strawberry Croissant Make the strawberry jam filling by simmering the strawberries with sugar over medium heat. Press the strawberries until they are mushy. Mix in the filling flour and simmer until the flour is cooked. Add lemon juice and mix well. Turn off the heat and let it cool. Cut the croissant open and squeeze the strawberry filling into the bottom. Top the croissant with melted pink chocolate and sprinkle with dried strawberries and toasted pistachios.
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Beef Burger with Fried Egg and Bacon
food Food type Main Ingredients Take time Serve Western food Rice and flour beef 20 minutes 1 place ingredient 2 tablespoons chopped onion 1 teaspoon seasoning sauce A little bit of salt A little bit of pepper 1 egg 2 pieces bacon 1 Burger Bun 2 tablespoons unsalted butter 1 tbsp Develey Burger Sauce Salad Sliced tomatoes 1 tbsp Develey Pickled Cucumber 1 sliced cheddar cheese Vegetable oil for frying 1 tablespoon unsalted butter 1 bay leaf 0.5 g oregano 0.5 g thyme leaves 1 tablespoon minced garlic 300 grams minced meat Preparation Sauté butter with bay leaves, oregano, thyme and minced garlic until fragrant. Remove bay leaves and pour into burger patties. Add onion, seasoning sauce, salt, pepper, mix well, shape into burgers, grill in oil, then apply butter as the final step. Fry the eggs, bacon, and grill the burger buns in a pan. Add the vegetables, pickles, sliced cheddar cheese, and burger patties. Spread the burger sauce on the patties. Top with bacon and fried egg, then serve on a bun.
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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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Making stock from smoked bonito and kombu kelp (concentrated)
food Food type Main Ingredients Take time Serve Food preparation Soup / Curry / Clear Soup other 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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Making kombu stock
food Food type Main Ingredients Take time Serve Food preparation Soup / Curry / Clear Soup other 30 minutes 1 place
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Making Stock
food Food type Main Ingredients Take time Serve Food preparation Soup / Curry / Clear Soup other 0 minutes 0 places
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Making smoked bonito stock
food Food type Main Ingredients Take time Serve Food preparation Soup / Curry / Clear Soup other 0 minutes 0 places
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Rice topped with jaew shabu
food Food type Main Ingredients Take time Serve Western food Rice and flour pig 15 minutes 1 place ingredient 200 grams of old jasmine rice, Aro brand 100 grams of frozen sliced pork neck, Aro brand 90 grams of aro brand jaew dipping sauce 1 egg, aro brand 30 grams fresh champignon mushrooms 2 teaspoons coriander Side dishes: Carrots, Japanese cucumbers Preparation Cook old jasmine rice, Aro brand. Slice the mushrooms and stir-fry them in oil in a pan, then add the frozen sliced pork neck, Aro brand, until cooked. Add Aro brand Nam Jim Jaew and stir-fry with the pork in the pan. Mix everything together. Turn off the heat and sprinkle with chopped coriander leaves. Separate the eggs using only the yolk. Serve by scooping the stir-fried meat onto the old jasmine rice, Aro brand, followed by the desired vegetables and egg yolk.
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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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Minced pork and pork liver soup
food Food type Main Ingredients Take time Serve Thai Soup / Curry / Clear Soup pig 15 minutes 2 places ingredient 100 grams minced pork 50 grams pork liver 5 grams ginger 1 piece of pickled plum 1 tablespoon pickled plum juice 600 ml plain water 4 shiitake mushrooms 1/3 teaspoon seasoning powder, Aroysure pork flavor 1 cube Knorr Pork Soup Cube 1/8 teaspoon pepper 15 grams celery 10 grams of spring onions 1 teaspoon fried garlic Preparation Season the minced pork with seasoning powder. Delicious for sure. Pork flavor. Mix the ingredients together. Bring water to a boil, add Knorr Pork Stock Cube, followed by ginger, pickled plum juice, pickled plum. Use a spoon to scoop the minced pork into the pot, followed by the mushrooms, pepper, and pork liver. Bring to a boil, then add the spring onions and celery. Ready to serve, sprinkled with fried garlic.
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Spicy seaweed tom yum rolls
food Food type Main Ingredients Take time Serve Western food Soup / Curry / Clear Soup pig 30 minutes 1 place ingredient 1 sheet of seaweed 180 grams of bouncy pork 4 shrimps 1/4 sheet tofu 2 teaspoons tri-color vegetables 1 teaspoon of green onion 1/2 teaspoon seasoning powder, Aroysure pork flavor 2 Knorr Tom Yum Cubes 35 grams shimeji mushrooms 1 stalk lemongrass 3 glasses of news 7 chili peppers 2-3 kaffir lime leaves 2 stalks of sawtooth coriander 1-2 stalks of coriander 2 tablespoons evaporated milk 1 teaspoon chili paste 500 ml plain water Preparation Mix the bouncy pork, three-color vegetables, seasoning powder, delicious for sure, pork flavor, mix well. Scoop the mixed pork balls onto the seaweed, lay them flat, add the tofu, shrimp, and roll the seaweed into a ball, cut into pieces. Bring water to a boil, add Knorr Tom Yum cubes, stir until dissolved, then add sliced lemongrass, galangal, and seaweed rolls into the Tom Yum soup. Boil until the seaweed rolls are cooked. Add shimeji mushrooms, chili, lime leaves, sawtooth coriander, chili paste and evaporated milk. Ready to serve garnished with celery.
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Cold Ramen with Toppings
food Food type Main Ingredients Take time Serve Japan Soup / Curry / Clear Soup Noodles and pasta 30 minutes 1 place ingredient 1 block of frozen ramen noodles, Aero brand 80 grams of Hiyashichuka sauce 20 grams wakame seaweed 2 pieces of Aero brand crab sticks, shredded 1 slice of Aero brand ham, cut into strips 20 grams Japanese cucumber, sliced 20 grams of omelet, cut into strips 2 pieces of butterfly shrimp, boiled 30 Queen tomatoes A little bit Kaiware Roasted white sesame seeds 2 grams of frozen wasabi, Aero brand 10 grams of mayonnaise 30 grams of ponzu sauce (Ingredients for Hiyashichuka sauce) 20 grams of concentrated dried fish stock (Hiyashi Chuka sauce ingredients) 1 teaspoon sesame oil, Aero brand (ingredient for Hiyashi Chuka sauce) 30 grams of water (ingredients for Hiyashi Chuka sauce) Preparation Boil frozen Aero ramen noodles for 1 minute, then soak the noodles in cold water for 1 minute and arrange on a plate. Chill all ingredients until cold (shredded crab, shredded ham, shredded cucumber, butterfly shrimp, halved tomatoes, shredded omelet, kaiware). Soak wakame seaweed for 10 minutes. Place the chilled mixture from step 2 and the soaked wakame seaweed on the prepared plate. Sprinkle with a little roasted white sesame, wasabi, and mayonnaise. Make Hiyashi Chuka sauce by mixing ponzu sauce, concentrated dried fish stock, sesame oil, and water. Mix well and refrigerate. Pour the prepared Hiyashi Chuka sauce over the prepared ramen and serve.
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Tokkuk
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 200 grams of beef or pork, cut into small pieces. Beef or pork, cut into small pieces. 4 cloves of garlic, minced 1/2 teaspoon salt 2 stalks Japanese leeks 1 piece red chili pepper 2.5 liters of water 500 grams of tteokguk 1 teaspoon beef seasoning or anchovy seasoning 1 tablespoon anchovy fish sauce, Chongjongwon brand Salt as desired 20 grams of sliced omelet 1 sheet fried seaweed A little red chili pepper 1/2 teaspoon coarsely ground black pepper 1 teaspoon sesame oil Preparation Boil water and simmer beef over medium heat for 1 hour. Add tteokguk and boil for 10-15 minutes. Season with anchovy seasoning powder, anchovy sauce, and salt. Then add spring onions. Served with seaweed in olive oil, shredded egg, chili peppers, sprinkled with coarsely ground black pepper and sesame oil.
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Kimchi Fried Rice with Cheese
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 1 tablespoon vegetable oil 100 grams of coarsely chopped Chinese cabbage kimchi 40 grams diced onion 40 grams of diced ham 200 grams of cooked Japanese rice 20 grams of gochujang sauce 2 tablespoons sesame oil 1 teaspoon ground Korean chili powder 40 grams of mozzarella cheese mixed with cheddar cheese 1 Onsen egg Rosemary leaves, for garnish Preparation Heat a pan with vegetable oil and stir-fry the kimchi for about 30 seconds. Add diced onion and stir-fry until well blended. Add sliced ham and stir-fry until well blended. Add cooked Japanese rice and stir-fry until well blended. Add gochujang sauce, fine Korean chili powder, and sesame oil, and stir-fry until well blended. Scoop kimchi fried rice into bowls (the bowls can be put in the oven). Sprinkle with mozzarella cheese mixed with cheddar cheese. Bake until cheese melts. Top the rice with the onsen egg and garnish with rosemary leaves. Serve.
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Korean soybean paste soup
food Food type Main Ingredients Take time Serve Korea Soup / Curry / Clear Soup shrimp 30 minutes 1 place ingredient 60 grams of potatoes, diced 2 cm. 60 grams of diced onion, 2 cm. 60 g zucchini, diced 2 cm. 10 grams of large garlic cloves, finely chopped 500 grams of water 1/2 teaspoon anchovy powder 60 grams of large white shrimp, peeled and cut into sections 140 grams of Momen tofu, cut into 1-inch cubes 50 grams of Korean soybean paste 10 grams of red chili, sliced 10 grams of green chilli, sliced 10 grams of sliced Japanese leeks Preparation Place a Korean stone pot on the stove, add diced potatoes, diced zucchini, diced onion, finely chopped large cloves of garlic, and water. Add anchovy powder. When it boils, add cut white shrimp, diced Momen tofu, sliced red and green chili peppers, sliced Japanese leek. Add Korean soybean paste and boil for 5 more minutes. It's ready to serve.
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Kimchi Fried Rice
food Food type Main Ingredients Take time Serve Korea Rice and flour pig 15 minutes 1 place ingredient 1 tablespoon vegetable oil 100 grams of coarsely chopped Chinese cabbage kimchi 40 grams diced onion 40 grams sliced ham 200 grams of cooked Japanese rice 20 grams of gochujang sauce 2 tablespoons sesame oil 1 teaspoon ground Korean chili powder Lightly roasted white sesame seeds 1 fried egg 1 stalk of spring onion Seasoned fried seaweed, cut into small pieces (for decoration) Preparation Heat a pan with vegetable oil and stir-fry the kimchi for about 30 seconds. Add diced onion and stir-fry until well blended. Add sliced ham and stir-fry until well blended. Add cooked Japanese rice and stir-fry until well blended. Add gochujang sauce, fine Korean chili powder, and sesame oil, and stir-fry until well blended. Fry an egg. Heat a Teflon pan and wipe it with a little oil. Place the mold to fry the egg. Arrange kimchi fried rice on a plate, top with fried egg, seasoned seaweed cut into small pieces, sprinkle with roasted white sesame seeds, and serve.
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Cold seaweed soup
food Food type Main Ingredients Take time Serve Japan Soup / Curry / Clear Soup 1 other 20 minutes 1 place ingredient 5 grams of dried seaweed, Chongjongwon brand 1 gram Japanese cucumber, sliced 1 piece of red chili pepper, sliced diagonally 1 green chili pepper, sliced diagonally 1/2 onion, chopped 1 cup apple cider vinegar, Chongjongwon brand 4 cups cold water 1/2 teaspoon salt 1/2 tablespoon white sesame seeds ice Preparation Soak dried seaweed, Chongjongwon brand, in water until it expands. Pour the Chongjongwon brand apple cider vinegar into a mixing bowl, add cold water, and salt. Mix well. Add sliced cucumber, sliced onion, sliced red and green chili, and soaked seaweed. Mix well and add ice. Sprinkle with white sesame seeds. Scoop into a bowl and serve.
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Shabu Shabu
food Food type Main Ingredients Take time Serve Japan Soup / Curry / Clear Soup pig 30 minutes 1 place ingredient 1/2 teaspoon dried fish seasoning powder 20 grams of Japanese leeks, cut diagonally 5 slices of carrot, cut into strips 50 grams of diced tofu 100 grams chopped Chinese cabbage 20 grams shimeji mushrooms 2 carrots, cut into slices 20 grams of maitake mushrooms 100 grams of thinly sliced pork belly 10 grams of mizuna lettuce 1/4 cup ponzu sauce Preparation Mix dried fish seasoning powder in plain water. Put Chinese cabbage in a stone pot, followed by carrots, Japanese leeks, kinu tofu, shimeji mushrooms, shiitake mushrooms, maitake mushrooms, and thinly sliced pork belly. Put the water mixed with dried fish seasoning powder into a stone pot and bring to a boil on the stove. Open the lid, sprinkle with mizuna lettuce and serve with ponzu sauce.
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