Recipe
Takoyaki Soup
food Food type Main Ingredients Take time Serve Japan Soup / Curry / Clear Soup other 20 minutes 1 place ingredient Oil for frying 80 grams of chopped Chinese cabbage 5 slices of shredded carrots 20 grams chopped onion 300 cc. water 1/2 teaspoon dried fish seasoning powder 30 cc dried fish sauce 15 grams shimeji mushrooms 15 grams of white lingzhi mushroom A little bit of potato starch 1 egg 2 grams chopped green onions 6 pieces of Takoyaki, Aero brand Preparation Deep-fry Aero brand takoyaki in oil at 170 degrees for 3 minutes. Put water in a pot, add dried fish seasoning powder, dried fish sauce, mix well. Add chopped Chinese cabbage, chopped onion, carrot, shimeji mushroom, white mushroom, boil for 30 seconds. Dissolve potato starch with a little water, pour into the vegetable pot, mix well. Add the fried takoyaki, then add the beaten egg. When cooked, place in a bowl. Sprinkle with chopped green onions and serve.
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Fried Chicken Karaage Curry Rice
food Food type Main Ingredients Take time Serve Japan Rice and flour chicken 100 minutes 1 place ingredient 2 potatoes, cut diagonally 1 carrot, cut diagonally 1 onion, chopped 2 tablespoons vegetable oil 500 grams of sliced pork neck 2.5 liters stock 130 grams Japanese curry paste 1 tablespoon soy sauce 400 grams of frozen karaage fried chicken, Aero brand 800 grams of Japanese rice, Aero brand Preparation Heat a pan with vegetable oil and stir-fry chopped onion until translucent. Add the sliced pork neck and stir-fry with the onion until cooked. Pour into a stockpot and boil over medium heat for 1 hour. Add sliced carrots and sliced potatoes and boil for 30 minutes. Add Japanese curry paste and soy sauce. Fry frozen karaage fried chicken, Aero brand, in oil at 170 degrees Celsius for 3 minutes. Serve curry and fried chicken karaage on a plate with cooked Japanese rice, Aero brand, ready to eat.
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Fried Chicken Tatsuta Age
food Food type Main Ingredients Take time Serve Japan Rice and flour chicken 130 minutes 1 place ingredient 150 cc soy sauce 15 cc sake 5 grams of ground ginger 5 grams of crushed garlic 150 grams of chicken thigh, cut into pieces 50 grams potato starch 1 liter oil for frying 30 grams of grated radish 15 grams of salad greens 5 grams cherry tomatoes 30 cc ponzu sauce Preparation To make Tatsuta sauce, mix soy sauce, sake, grated ginger, and grated garlic. Mix well. Marinate the chicken thighs in tatsuta sauce and refrigerate for 2 hours. Coat the chicken in potato flour. Deep-fry the chicken in oil at 170 degrees Celsius for 3 minutes and 30 seconds. Drain the oil for 45 seconds. Arrange the fried chicken, salad and cherry tomatoes on a plate. Serve with ponzu sauce.
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Oyakodon
food Food type Main Ingredients Take time Serve Japan Rice and flour chicken 25 minutes 1 place ingredient 150 grams of Japanese rice, Aero brand, cooked 4 pieces of teriyaki chicken 2 chicken eggs 40 grams sliced onion 1 sheet kombu seaweed 1 tbsp dried fish sauce 3 tablespoons water 1 gram of seaweed, cut into strips for sprinkling on top 2 grams chopped green onions Preparation Put the dried fish sauce in a pan, add water, kelp, sliced onion and bring to a boil. Add the teriyaki chicken, cover and boil for 1 minute. Add beaten eggs (do not make it smooth) and pour into the pot (do not stir). Cover and continue to boil for 15 seconds. Scoop cooked Japanese rice into a bowl, top with prepared oyako, sprinkle with seaweed strips and chopped green onions, and serve.
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Japanese rice porridge with sun-dried salmon
food Food type Main Ingredients Take time Serve Japan Rice and flour Salmon 40 minutes 3 places ingredient 200 grams Japanese rice 2 liters water 1/4 teaspoon salt 1/2 teaspoon dried fish seasoning powder 60(20g/set) Sun-dried salmon 3 Onsen eggs Sesame oil Aero brand concentrated dried fish soup Chopped green onions Seasoned Korean seaweed Roasted white sesame seeds for decoration Preparation Cut the salmon into pieces, then coat the fish with salt. Use 1/2 teaspoon of salt per 100 grams of fish. Put it in the sun for 1 day until the fish skin is dry enough. Grill the sun-dried fish until cooked. Place the pot with the Japanese rice that has been boiled into porridge. Add the dried fish seasoning powder and salt. Mix well. Add the sesame oil. Mix well. Place a clay pot on the stove, add the porridge and heat it up. Shred the grilled salmon into small pieces and place it on top of the congee. Add the onsen egg, Korean seasoned seaweed, sprinkle with chopped green onions, and drizzle with sesame oil. Finished and ready to serve
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Cheese Tonkatsu Bento
food Food type Main Ingredients Take time Serve Japan Rice and flour pig 60 minutes 1 place ingredient 150 grams pork loin 1 sheet mozzarella cheese mixed with cheddar cheese All-purpose flour (for coating pork) Aero brand breadcrumbs (for coating before frying) 30 grams of Tonkatsu sauce, Aero brand Shredded cabbage, tomatoes (for decoration) Aero brand Japanese salad dressing (for pouring) Palm oil (for frying) 150 grams - Japanese rice, Aero brand, cooked Black sesame (for sprinkling on rice) 30 grams of Chinese cabbage kimchi 1/2 cup all-purpose flour (water-flour mixture) 3 eggs (water and flour mixture) 1 tablespoon water (water mixture) 2 boiled eggs, diced (Tarutaru sauce ingredients) 50 grams of Aero brand mayonnaise (ingredient for Tarutaru sauce) Coarsely ground black pepper (Taru-Taru sauce ingredient) Preparation Prepare the Tonkatsu pork by cutting the pork into slices about 1 cm thick. Cut off the tendons on the edges of the pork pieces so that the pork does not curl up when fried. Make the flour mixture by cracking an egg into the mixture and mixing it with all-purpose flour. Gradually add water and beat until it is sticky enough. Take the prepared pork, coat it in all-purpose flour, coat it in the prepared flour water, then quickly coat it in breadcrumbs. Place it in the freezer. Take the prepared pork and fry it until it is nicely colored. Then cut it into bite-sized pieces. Place the cheese sheet on top immediately (the heat from the pork will melt the cheese). Then arrange it in the bento box. Preparing Japanese rice After cooking, do not leave the rice in the pot for more than 2 hours. To preserve it, store Japanese rice in a Tupperware container and put it in the refrigerator. Making Tarutaru Sauce Cut the boiled eggs into cubes, mix with mayonnaise, season with pepper, mix well. Arrange bento box set Place lettuce and tomatoes in the vegetable compartment. Place sliced cabbage in the meat compartment. Place the Tarutaru sauce in the sauce compartment, sprinkle with a little fish eggs for color, and place the Chinese cabbage kimchi in the other compartment. Scoop Japanese rice into another compartment, sprinkle black sesame seeds on top of the rice, put Japanese salad dressing in a small cup, close the lid and arrange in a bento box.
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Japanese pizza
food Food type Main Ingredients Take time Serve Japan Rice and flour Flour and bread 30 minutes 1 place ingredient 50 grams Japanese pizza flour (Japanese pizza ingredients) 50 cc cold water (Japanese pizza ingredients) 1 teaspoon smoked dried fish powder (Japanese pizza ingredient) 50 grams shredded cabbage (Japanese pizza ingredient) 5 grams chopped green onion (Japanese pizza ingredient) 10 grams of tempura batter scraps (Japanese pizza ingredients) 40 grams of Aero brand bacon (Japanese pizza ingredient) 1 egg (Japanese pizza ingredient) 1 block frozen ramen noodles, Aero brand (Japanese pizza ingredients) 20 cc. Okonomiyaki Sauce, Aero Brand (Japanese Pizza Ingredients) Vegetable oil 30 grams of Aero brand Okonomiyaki sauce (topping ingredient) 10 grams of Aero brand mayonnaise (topping ingredient) 5 grams smoked dried fish (decorating ingredient) 5 grams of Anori seaweed for sprinkling (decorating ingredients) Preparation Vegetable preparation steps Chop the cabbage and chop the spring onions. Pizza dough making steps Pour the Aero Japanese pizza dough into a mixing bowl, add cold water, and mix the dough with water until well blended. Ramen making steps Boil frozen ramen noodles in boiling water for 30 seconds. Steps for making fried tempura flakes Mix tempura flour with water and heat it over a stove. Add oil until hot. Drop the batter into the pan and when it is cooked, scoop it out and set aside. Steps for making Japanese pizza Heat a pan, pour the batter in and make it into a round shape. Sprinkle dried fish powder over the flour. Place shredded cabbage over the flour. Sprinkle with chopped green onions and tempura flour scraps. Drizzle a little of the batter over the cabbage and place the bacon on top of the cabbage. Turn the bacon side down and leave it on the pan until cooked through. Put the boiled ramen noodles in a pan and add a little oil. Stir-fry the noodles. Pour the okonomiyaki sauce over the noodles and stir-fry until well combined. Place the flour mixture, cabbage and bacon in the first pan on top of the ramen noodles. Heat a pan with a little oil, crack an egg into the pan, beat the yolk, and fry until cooked. Place the flour mixture, cabbage, bacon and ramen noodles on top of the eggs. Scoop onto a plate. Pour okonomiyaki sauce over the top and then mayonnaise. Garnish with smoked bonito flakes and aonori seaweed.
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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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Potato Vareniki in Czech Cheese Sauce
food Food type Main Ingredients Take time Serve Western food Rice and flour other 15 minutes 1 place ingredient 20 grams of Aero brand butter 15 grams minced garlic 200 ml. Aero brand whipping cream 100 grams of shredded cheddar cheese, Aero brand Black pepper salt 15 pieces Russian potato dumplings Fried Onions Preparation Sauté butter with minced garlic, whipping cream, cheddar cheese, season with salt and pepper. Boil water with salt. Boil the potato dumplings for 5-6 minutes. Toss in the boiled sauce. Sprinkle with fried onions. Serve.
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Pelmeni chicken served Thai Style
food Food type Main Ingredients Take time Serve Western food Rice and flour chicken 10 minutes 1 place ingredient 1 tablespoon butter 2 tablespoons of aro brand chili sauce 1 tablespoon vinegar 1/2 teaspoon curry powder salt 1 pack Russian chicken dumplings coriander 50 grams of aro brand sour cream Preparation Place a pot on the stove, add butter, chili sauce, vinegar and curry powder. Mix the ingredients together. Bring water to a boil, add a little salt, then add chicken dumplings. Boil for about 5-6 minutes. Turn off the heat, scoop up and set aside. Pour the sauce over the dumplings and sprinkle with coriander. Ready to serve with sour cream.
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Quesadilla with Meat Filling
food Food type Main Ingredients Take time Serve Halal food Rice and flour beef 20 minutes 2 places ingredient 2 tortillas 350 grams minced beef 50 grams chopped shallots 60 grams minced garlic 100 grams of Aero brand soybean oil 250 grams of coconut milk, Aero brand 15 grams pepper 3 grams cumin 100 grams sugar 10 grams of salt 1 egg 10 grams of spring onions 20 grams cabbage 20 grams bell pepper 20 grams of onion 10 grams butter Preparation Stir-fry garlic and shallots in Aero brand soybean oil until yellow, add meat and stir-fry, then add Aero brand coconut milk. Season with sugar, pepper, cumin, and salt. Stir-fry until the liquid is thick. Crack an egg into the cabbage, bell pepper, onion, spring onion, and stir-fried meat. Mix well. Place the tortilla in a pan and fry until golden brown. Add the mixed filling and place another tortilla on top. Flip it over until the inside is cooked. Served with pickled vegetables.
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Satay Beef Rice
food Food type Main Ingredients Take time Serve Halal food Rice and flour beef 60 minutes 2 places ingredient 300 grams of beef (satay ingredients) 32 grams lemongrass (satay meat ingredient) 20 grams of salt (satay meat ingredients) 8 grams turmeric powder (satay meat ingredient) 16 grams ginger (satay meat ingredient) 100 grams of sugar (satay meat ingredients) 200 grams of sweetened condensed milk (satay meat ingredient) Cooked Khao Sao Hai (compressed rice mixture) 60 grams fried garlic (satay sauce ingredient) 60 grams of fried shallots (ingredients for satay sauce) 20 grams of dried chili (satay sauce ingredient) 120 grams roasted peanuts (satay sauce ingredient) 85 grams of boiled potatoes (satay sauce ingredients) 200 grams of Aero brand soybean oil (satay chicken dipping sauce ingredient) 15 grams ginger (satay sauce ingredient) 400 grams of coconut milk in a box, Aero brand (ingredients for satay sauce) 100 grams of water (satay sauce ingredients) 10 grams of Aero brand salt (satay chicken dipping sauce ingredient) 85 grams coconut sugar (satay sauce ingredient) 10 grams of Tamarind paste, Aero brand. Tamarind paste, Aero brand (Ingredient for satay chicken sauce) 20 grams of ground dried chili (ingredient for satay sauce) Preparation Pour cooked rice into a container and press it flat. Cover with plastic and place a heavy material on top and leave to cool. Cut into bite-sized squares. To make the dipping sauce, start by blending dried chilies with water and set aside. Blend ginger, boiled potatoes, fried shallots, and Aero coconut milk together. Heat soybean oil, add the blended chili and simmer with the oil until it turns red. Add coconut sugar and coconut milk, Aero brand. Slice the meat into thin pieces, marinate with lemongrass, crushed ginger, season with salt, sugar, evaporated milk, turmeric powder, leave for 1 night. 5. Skewer the meat and grill it with the marinated sauce. Serve with rice and pickled vegetables.
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Lamb Massaman Curry with Roti
food Food type Main Ingredients Take time Serve Halal food Rice and flour sheep 30 minutes 1 place ingredient 2 sheets of frozen roti dough, Aero brand (roti dough ingredients) 1 egg, Aero brand (roti dough ingredient) 200 grams of lamb shoulder meat (cut into 1x1 inch cubes) (Ingredients for stewing lamb) 50 grams of coconut milk, Aero brand (ingredients for stewing lamb) 500 ml. plain water (lamb stew ingredients) 50 grams of coconut milk, Aero brand (Massaman curry ingredient) 30 grams of Massaman curry paste, Aero brand (Massaman curry ingredients) 15 grams peanuts (soaked in water until soft) (Ingredient for Massaman Curry) 100 grams boiled potatoes (diced 0.5x0.5 cm) (ingredient for massaman curry) 1 cup water (massaman curry mixture) 1 teaspoon of fish sauce, Aero brand (Massaman curry ingredient) 1 tablespoon of coconut sugar, Aero brand (Massaman curry ingredient) 1 teaspoon Tamarind Juice, Aero brand (Massaman curry ingredient) Preparation Simmer the shoulder meat with coconut milk and water over medium heat until tender. Stir-fry curry paste by adding coconut milk, Massaman curry paste, Aero brand, stir-fry until cooked, add stewed meat, water, peanuts, potatoes. Season with Aero fish sauce, Aero coconut sugar, Aero tamarind juice. Simmer for 2 minutes. Divide into 2 cups. Take frozen roti sheets, Aero brand, which have been slightly softened, and cover your mouth with them. Spread egg all over the roti sheet. Bake at 200 degrees Celsius for 10 minutes. Serve.
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Chicken and Red Bean Burritos
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 40 grams of lettuce (chicken marinade ingredient) 40 grams corn (chicken marinade ingredient) 60 grams sour cream (chicken marinade) 30 grams Cheddar cheese (chicken marinade) 2 stalks of coriander (for marinating chicken) 1 piece chicken breast 1/2 teaspoon garlic powder 1 teaspoon vegetable oil 1/8 teaspoon chili powder 1/4 teaspoon cumin 1 teaspoon paprika powder 1/4 teaspoon oregano 1/4 teaspoon salt 1/4 teaspoon pepper 1 teaspoon of seasoning powder, Aroysure, pork flavor Red bean sauce 150 grams canned red beans 1 tablespoon oil 30 grams of onion 20 grams red bell pepper (chicken marinade) 5 grams of garlic (chicken marinade) 100 ml. water (chicken marinade ingredients) 10 grams green chili (chicken marinade) 3 grams coriander (chicken marinade) 1/4 teaspoon chili powder (for marinating chicken) 1/4 teaspoon cumin (chicken marinade) 1/4 teaspoon paprika powder (for chicken marinade) 1/2 teaspoon salt (for chicken marinade) 2 tortilla sheets (chicken marinade ingredients) 40 grams of tomatoes (chicken marinade) Preparation Mix chicken with garlic powder, cumin, chili powder, paprika, pepper and a pinch of salt. Add seasoning powder, Aroysure Pork Flavor and oil. Mix thoroughly. Heat a pan with oil. Fry the chicken breast until cooked. Heat oil and stir-fry chopped onion, chopped garlic, red bell pepper, green chili, followed by canned red beans. Stir-fry until well combined. Sprinkle with coriander, chili powder, cumin, paprika and a little salt. Add water and simmer until red beans are dry. Cut the cooked chicken into bite-sized pieces. Place the tortillas and the prepared red beans on top, then place the sliced chicken on top of the red beans and sour cream. Top with lettuce, corn, diced tomatoes and cheddar cheese. Sprinkle with cilantro. Wrap the dough into a round log and wrap it in foil to prepare for baking. Bake until the cheese melts, then cut in half diagonally. Ready to serve
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Cabbage Vareniki with a garlic dill sauce
food Food type Main Ingredients Take time Serve Western food Rice and flour other 15 minutes 1 place ingredient 10 grams chopped coriander 15 grams minced garlic 60 grams of aro brand sour cream 80 grams of aro brand mayonnaise salt 1 pack Russian cabbage dumplings Milk Preparation Chop the coriander and garlic. Mix sour cream, mayonnaise, chopped coriander and minced garlic together and mix until smooth. Add a little milk. Bring water to a boil, add a little salt, then add the cabbage dumplings. Boil for about 5-6 minutes, then scoop up and set aside. Pour the prepared sauce over the dumplings. Ready to serve
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Basundi
food Food type Main Ingredients Take time Serve India Soup / Curry / Clear Soup Milk and cheese 14 minutes 5 places ingredient 1 liter fresh milk 1/2 cup sweetened condensed milk, Aero brand 2 tablespoons sugar 10 saffron strands Pistachios (as desired) 1/2 cup chopped almonds Preparation Add 1 liter of milk and boil (stir constantly over low heat). Add saffron, condensed milk, sugar, pistachios as desired, and chopped almonds. Mix until well combined. Simmer until the meat is thick and sticky, then remove and set aside to cool. Ready to serve. You can sprinkle with pistachios as desired.
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Indian Chicken Curry Egg Wrapped Rice
food Food type Main Ingredients Take time Serve India Rice and flour chicken 30 minutes 1 place ingredient 2 eggs (ingredients for egg-wrapped rice) 2 tablespoons fresh cream (ingredients for omelet rice) 200 grams of cooked Japanese rice (ingredients for omelet rice) 1 tbsp fresh cream (for topping) (Omelet Rice Ingredients) 400 grams of chicken (chicken marinade ingredients) 1 tbsp. crushed ginger-garlic paste (chicken marinade) 1 teaspoon turmeric powder (for marinating chicken) 1 teaspoon chili powder (for marinating chicken) 1 tsp cumin (chicken marinade) 1 teaspoon ground coriander seeds (for marinating chicken) 2 tablespoons Aero plain yogurt (chicken marinade) A little salt (chicken marinade ingredient) 1 tbsp ghee (curry ingredient) 1/2 teaspoon cumin (curry ingredient) 1 cup chopped shallots (curry ingredient) 1/2 cup chopped tomatoes (curry mix) 1/2 cup finely crushed tomatoes (curry mix) 1 teaspoon chili powder (curry ingredient) 1 teaspoon garam masala (curry paste) 1 teaspoon cumin (curry ingredient) 1 teaspoon ground coriander seeds (curry ingredient) 1 large diced chilli (curry ingredient) A little salt (curry ingredient) 2 cups water (curry ingredient) 2 tablespoons fresh cream (curry ingredient) A little chopped coriander for garnishing (curry ingredient) Preparation Marinate the chicken with the marinade ingredients and leave to marinate for 30 minutes. Heat a pan, add ghee, cumin, turmeric powder, then add chopped onions and fry until cooked. Add chopped tomatoes and tomato puree and fry until well blended. Season with chili powder, garam masala, cumin and coriander seeds. Simmer for a while, add the giant chili and the marinated chicken and stir-fry. Season with a little salt. Add water and simmer until the chicken is cooked. Add the fresh cream and sprinkle with chopped coriander on top. Beat the eggs, cream, and a pinch of salt together in a pan over medium heat. Stir quickly for about 10 seconds and let it sit until the bottom of the eggs are 70% cooked, then turn off the heat. Ready to serve
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Vegetarian Burger
food Food type Main Ingredients Take time Serve India Rice and flour vegetable 30 minutes 2 places ingredient 1/2 teaspoon olive oil (for the filling) 1/2 cup chopped onion (for filling) 1 tbsp minced garlic (for the filling) 1 cup button mushrooms (for the filling) 1 cup grated beetroot (for filling) 1 cup cooked red quinoa (for the filling) 2 grated boiled potatoes (ingredients for the filling) 1/2 teaspoon chili powder (for filling) 1/2 teaspoon cumin seeds (for the filling) 1/2 teaspoon coriander powder (for filling) 1/2 teaspoon grated lemon zest (for the filling) 1/2 teaspoon chopped coriander (for the filling) 4 tablespoons bread crumbs (for the filling) 1 cup bread crumbs for dusting (for filling) A little salt (ingredients for the filling) A little black pepper (ingredients for the filling) A little oil (ingredients for the filling) 2 buns for burgers (ingredients for burgers) 2 sliced tomatoes (burger ingredients) 2 tablespoons mint sauce (for burgers) 30 grams lettuce (ingredients for burgers) Preparation First, make the filling. Sauté garlic, onion, beetroot, red quinoa, mushrooms in olive oil and season with salt until cooked. Mix the stir-fry ingredients with potatoes, chili powder, cumin, coriander powder, grated lemon zest, bread crumbs, seasoning salt, and chopped coriander. Mix well. Add black pepper, form into balls and fry in oil until cooked. Warm the burger buns on a griddle, then spread with the mint sauce. Top with lettuce, burger patties, sliced tomato, and cover with another bun. Serve.
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Indian style roti dough "Naan"
food Food type Main Ingredients Take time Serve India Rice and flour Flour and bread 30 minutes 4 places Flour and bread 4 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons sugar 2 tablespoons plain yogurt 1 egg 1 cup fresh milk 2 tablespoons unsalted butter Minced garlic (as desired) Chopped coriander (a little) Plain water (a little) Preparation Sift all-purpose flour, add sugar and plain yogurt, eggs, baking soda, and fresh milk. Mix the ingredients together and knead the dough into a ball. Knead until soft. Cover with a wet cloth. Divide the dough into small pieces and roll them into oval shapes. Take the dough that has been kneaded into shape and divide it into 1 piece of dough, spread melted butter, minced garlic and chopped coriander and 1 piece of plain original flavor dough. Preheat the oven to 180 °C, then bake the dough until done, then remove from the oven. Ready to serve
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Indian-style mashed potato fries
food Food type Main Ingredients Take time Serve India Rice and flour Potatoes and beans 40 minutes 1 place ingredient 2 medium potatoes (potato mixture) 1 tbsp. crushed garlic, ginger, coriander, mixed together (potato mixture) A little Aero brand soybean oil (potato ingredient) 1/4 teaspoon mustard seeds (potato mixture) 2 green chillies, chopped (potato mixture) 3/4 leaves curry leaves (potato mixture) 1/4 teaspoon turmeric powder (potato mixture) 1/2 cup Chickpea Flour, Mahal Brand (Bread Mix) 1/4 teaspoon turmeric powder (for batter) 1 teaspoon Indian chilli powder (for batter) A little cumin powder (ingredient for batter) A little salt (ingredient for batter) Preparation Boil medium sized potatoes. Mash the potatoes and add the crushed garlic, ginger and coriander. Add Aero salt. Heat a pan with Aero brand soybean oil, add mustard seeds, chopped green chili, curry leaves, turmeric powder, mix well. Mix with the prepared mashed potatoes and mix until smooth. Then form into balls and set aside. Mix the chickpea flour, Rang Mahal brand, add turmeric powder, Indian chilli powder, cumin powder, salt, add water and mix well. Take the shaped potatoes and coat them in the flour prepared in step 4. Put it in a pan and fry it in oil until it turns yellow. Arrange on a plate and serve with mint sauce.
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Indian Chicken Biryani
food Food type Main Ingredients Take time Serve India Rice and flour chicken 45 minutes 3 places ingredient 2-3 tablespoons ghee or Indian butter 2-3 cloves 3-4 sticks of baked cheddar 2-3 bay leaves 3-4 pieces black cardamom 2-3 pieces green cardamom 2 cups Basmati rice, Mahal brand 200 grams of skinless chicken breast, Aro brand 1 tablespoon finely ground garlic, ginger and coriander 1 teaspoon turmeric powder 2 teaspoons Indian chili powder 2 teaspoons garam masala powder 2 tablespoons of aro brand lime juice 1/2 cup plain yogurt, Aro brand A little bit of salt 2-3 tablespoons ghee or Indian butter 2 pieces of star anise 2-3 bay leaves 1 cup chopped onion 2 shallots, chopped 3-4 tomatoes, finely chopped 1 teaspoon coriander powder A little bit of plain water A little bit of salt A little fried shallots 1/2 cup chopped coriander 1 teaspoon saffron Preparation Wash Basmati rice, Mahal brand, and soak it for 15-20 minutes. Divide the water into portions and soak it with saffron. In a pot, add oil or ghee. Stir-fry cloves, allspice sticks, bay leaves, black cardamom, green cardamom, basmati rice and water. Mix well. Season with a pinch of salt. Simmer for about 30 minutes. Cut skinless chicken breast into cubes and mix with garlic, ginger, finely ground coriander, turmeric powder, chilli powder, garam masala, lemon juice and plain yogurt, with a pinch of salt. Marinate for 1 hour. Heat a pan with ghee or oil, star anise, bay leaves, cinnamon sticks, black cardamom, cloves, chopped onion, chopped shallots, finely chopped tomatoes, Indian chilli powder, coriander powder, garam masala. Stir-fry for about 1 minute, then add the marinated chicken and a little water. Season with a little salt. Place the washed and soaked rice in a pot. Add the stir-fried chicken on top of the rice, followed by the fried shallots, chopped coriander, and the saffron-soaked rice. Sprinkle with chopped coriander. Cook over low heat for 10 minutes. Ready to serve
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Mint Sauce
food Food type Main Ingredients Take time Serve India Soup / Curry / Clear Soup vegetable 10 minutes 2 places ingredient 1 cup coriander leaves 1 cup mint leaves 4-5 pieces of peeled and sliced ginger 3-4 green chillies 2 teaspoons of aro brand lemon juice 1 teaspoon cumin seeds Salt (a pinch) 3 tablespoons of plain yogurt, Aro brand 30 ml. plain water Preparation Prepare ginger by peeling and cutting into slices. Chop coriander leaves, mint leaves, green chili, aro brand lime juice, cumin seeds, a little salt, then add water and aro brand plain yogurt. Blend all ingredients until smooth. Ready to serve
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Indian rice crackers
food Food type Main Ingredients Take time Serve India Rice and flour Flour and bread 10 minutes 2 places ingredient 5-7 sheets of Pappadum, Mother's recipe brand 1 tbsp sweet mango chutney 1 cup coriander leaves (Mint Chutney Ingredients) 1 cup mint leaves (Mint Chutney Ingredients) 4-5 pieces peeled and sliced ginger (Ingredients for Mint Chutney) 3-4 green chillies (Mint Chutney Ingredients) 2 teaspoons aro lime juice (Mint Chutney ingredient) 1 teaspoon cumin seeds (Mint Chutney ingredient) A pinch of salt (Mint Chutney ingredient) 3 tablespoons aro plain yogurt (Mint Chutney ingredient) 30 ml. Water (Mint Chutney Ingredients) Preparation Mint Chutney Prepare ginger by peeling and cutting into slices. Chop coriander leaves, mint leaves, green chili, aro brand lime juice, cumin seeds, a little salt, then add water and aro brand plain yogurt. Blend all ingredients until smooth. Grilling Papadum 1. Grill the Pappadum sheets on both sides on a pan. 2. Ready to serve with Mint Chutney and Sweet Mango Chutney.
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Spinach Yogurt Raita
food Food type Main Ingredients Take time Serve India Soup / Curry / Clear Soup vegetable 10 minutes 2 places ingredient 1 cup frozen spinach leaves, aro brand 15 grams of soybean oil, aro brand 1 teaspoon cumin seeds 1 red or green chili, finely chopped 1 piece chopped onion 1 teaspoon Indian chili powder A little bit of salt, aro brand 1 cup plain yogurt, aro brand Preparation Boil frozen spinach leaves, Aro brand, in hot water to soften the vegetables, then squeeze out the water and blend until smooth. Heat oil and fry cumin seeds, finely chopped red or green chillies, then add chopped onion and fry until fragrant and translucent. Add the Indian chili powder and the blended spinach and stir-fry. Season with a little salt and stir to combine. Scoop into a bowl and mix with plain yogurt. Mix until well combined. Ready to 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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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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Share the technique for making clear, delicious, fast, and easy noodle soup.
food Food type Main Ingredients Take time Serve Cooking techniques Soup / Curry / Clear Soup other 75 minutes 1 place ingredient 15 liters of water 1000 grams of pork ribs 20 grams of celery root 50 grams of granulated sugar 15 grams crushed white peppercorns 20 grams coriander root 80 grams of Chinese garlic 200 grams of chopped radish 20 grams pandan leaves 150 grams pickled garlic 150 grams of pickled garlic juice 350 grams, Thai Sky, instant noodle soup, clear soup, 350 grams x 6 packets 20 grams of salt Preparation Chef Oh gives techniques for making noodle soup. The soup will be clear, delicious, and quick. It's a simple technique that business owners can definitely do. We would like to recommend the main ingredient, Fa Thai, a concentrated, clear instant noodle soup that saves time in simmering and saves on meat in making the soup. It is made from carefully selected ingredients that are clean and up to standard. No matter how many pots you make it in, the taste won't change. It's delicious, easy, and definitely convenient for business owners. 1. Pour water into a pot and heat it up. Then add the pork ribs and continue to boil until boiling. Gently skim off the foam. 2. Crush coriander root, white pepper, garlic, wrap in a thin cloth, put in a pot, followed by pandan leaves, radish, pickled garlic, pickled garlic water, crushed celery root and rock sugar. 3. Add the whole package of concentrated instant noodle soup and clear water. Then pour hot water into the bag to dissolve the contents at the bottom of the bag. 4. Add noodle soup powder and continue to simmer for about 1 hour.
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A satisfying noodle soup
food Food type Main Ingredients Take time Serve China Soup / Curry / Clear Soup other 4 Min 1 place ingredient 70 grams bean sprouts 30 grams of morning glory 15 grams of boiled pork neck 15 grams of boiled pork liver 15 grams boiled pork heart 15 grams of boiled pork intestines 30 grams of fried fish balls mixed with shrimp 45 grams of round fish balls 15 grams of fried fish sticks 6 grams of dried shrimp 15 grams peanuts 4 grams of the tower 4 grams coriander 4 grams of sawtooth coriander 30 grams of lemon 6 grams of chili powder 40 grams of seasoning 10 grams of fried pork rinds with garlic 40 grams of minced pork 5 grams of pickled mustard greens 0.5 g pepper 300 ml. broth Preparation Blanch the bean sprouts and morning glory, then place in a bowl. Mix with the fried garlic oil, seasoning, and lime juice. Place the meat (pork pieces, liver, heart and small intestines) and meatballs on a bowl, then top with chili powder, peanuts, dried shrimp, pepper and sprinkle with vegetables. Ladle the soup into bowls and serve (if served dry, serve with lemon wedges).
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Pork Panang Curry
food Food type Main Ingredients Take time Serve Thai Soup / Curry / Clear Soup pig 60 Min 2 places ingredient Panang curry paste, yield 150 grams 2 grams of flower salt 25 grams of thickly sliced lemongrass Kaffir lime peel, 0.5 piece 6 grams of galangal 6 grams of coarsely chopped coriander root Aero white peppercorns 2 grams 2 grams of yellow turmeric 1 gram coriander seeds 1 gram cumin seeds 35 grams of peeled Thai shallots Dried chili peppers, stems removed, 25 grams Thai shrimp, shrimp paste, 10 grams Curry ingredients Fresh coconut milk 500 grams Panang curry paste 60 grams 400 grams of sliced pork loin Healthy Boy, Real Fish Sauce , 50 grams Mitr Phol Cane Sugar mixed with Coconut Sugar 50 grams 120 grams of eggplant 30 grams of red chili peppers, sliced diagonally 20 grams of yellow chili peppers, sliced diagonally 3 grams of kaffir lime leaves Preparation Curry paste Pound together the salt flower, lime peel, galangal, and lemongrass until fine. Then add the coriander root. Pound the yellow turmeric until fine again. Add the coriander seeds and cumin seeds. Finely pound white peppercorns, add shallots and dried chili. Pound again until well blended. Add shrimp paste and pound until well blended. Curry paste ingredients Simmer coconut milk and curry paste until well blended. Then add pork and simmer until pork is cooked. Then season with palm sugar and fish sauce. Cover and simmer. To make the pork soft, add the kaffir lime leaves and eggplant. Cover the lid to prevent the eggplant from turning purple. When the eggplant is cooked, turn off the heat and add the sliced chili and shredded lime.
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Korean steamed eggs with melted cheese
food Food type Main Ingredients Take time Serve Korea Rice and flour Other 45 Min 1 place
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Chicken Massaman Curry + Roti
food Food type Main Ingredients Take time Serve Thai Soup / Curry / Clear Soup chicken 45 Min 2 places ingredient 500 ml. UHT coconut milk, ARO brand, 1000 ml.*1 400 ml plain water 300 grams Aero frozen boned chicken thighs 30 grams Aero Tamarind Juice 50 grams Aro Massaman curry paste 250 g.*1 5 grams Aero soup powder 500 grams*1 40 ml. Fish sauce mixed with Safepack 700 ml.*3 50 grams coconut sugar 200 grams of chopped potatoes 50 grams of shallots, peeled and cut into pieces 20 grams roasted peanuts 1 piece Aro frozen roti dough 20 sheets *1 2 grams cardamom 1 gram cloves 1 gram bay leaves Preparation Roast bay leaves, cloves, and cardamom pods and set aside. Put some coconut milk in a pan and wait until it boils. Then add the massaman curry paste. While stir-frying the curry paste until it separates, gradually add the coconut cream until it is all gone. Add chicken thighs, coconut milk, and roasted spices, followed by peanuts. Season with coconut sugar, tamarind juice, fish sauce, and aro soup powder. Add the potatoes, followed by the shallots, and simmer until the ingredients are soft and cooked. Then, scoop into a bowl and serve. Take the roti dough sheet and fry it in a pan until it is beautifully browned on both sides. Then, pat it to let air in and separate it into beautiful layers. Cut it into pieces and serve with the massaman curry.
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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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Spinach Egg White Pizza
food Food type Main Ingredients Take time Serve Western food Rice and flour Vegetable 45 Min 1 place ingredient Stir-fried and left 560g of spinach. 1000 grams of frozen spinach leaves 1 kg 150 grams of onion, peeled and chopped 15 ml oil 2 grams of salt 2 grams ground white pepper Other ingredients 200 grams ARO pasteurized liquid egg white 2 kg. 75 grams of Aero Pasta Sauce 1kg.X1 50 grams of stir-fried spinach 50 g HORECA Pizza Topping Grated 990 g. 20 grams of Deli Cheddar Cheese, block type 15 grams oil 15 grams ARO Crispy Bacon Preparation Heat a pan with a little oil. When the pan is hot, add the egg white. It is recommended to use a Teflon-coated pan, which will make it easier to fry the egg white. Fry the egg whites until cooked on both sides, then spread with the pasta sauce and sprinkle with spinach and cheese. Then put it in a tray to put in the oven. Use the highest temperature of 230-250 degrees for 10 minutes to melt the cheese and coat the pizza. Sprinkle with chopped Bacon Bits before serving on a plate or food container. technique : The egg whites can be fried on top to reduce serving time.
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Bamboo pith and pork bone soup
food Food type Main Ingredients Take time Serve Chinese food Rice and flour Pork 90 Min 2 at ingredient 2 packets of Thai Sky soup, pork flavor 500 grams of pork bones 5 grams coriander root 20 grams garlic 17 grams of bamboo pulp 5 grams of wolfberries 20 grams of Chinese herbal stew set 10 grams of boiled shiitake mushrooms, 30 grams 5 grams coriander 2 liters of water Preparation Bring water to a boil, then add pork bones and boil for 2 minutes. Take the bones out and shock them in cold water. Put water in a pot, Thai Sky, pork flavored soup, Chinese herbal stew, wolfberries, coriander root, garlic, and pork bones in a boiling pot. When the water boils, reduce the heat and skim off the foam. Add the boiled shiitake mushrooms. Serve garnished with coriander.
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Herb-baked riceberry and mackerel
food Food type Main Ingredients Take time Serve Thai Rice and flour fish 60 Min 1 place ingredient 120 grams of Benjarong brand riceberry 120 grams of mackerel, 1 piece 30 ml palm oil for frying (1 liter) 0.5 grams of salt 0.5 g ground white pepper 240 ml stock 15 grams minced garlic 15 grams chopped coriander root 1 gram ground white pepper 10 grams of sliced galangal 15 grams of lemongrass, sliced diagonally 2 grams of dried chili peppers, cut into sections 0.5 grams of salt 3 ml fish sauce 5 grams of white sugar 30 grams rice bran oil 5 grams of kaffir lime leaves, remove stems and deep-fry until crispy 5 grams of dried chili peppers, stems removed, fried until crispy Preparation Heat a pan with oil, add chopped garlic and chopped coriander root. Stir-fry until fragrant, then add pepper, galangal, lemongrass, and dried chili. Add in the riceberry. Season with salt, fish sauce, and sugar. Stir to mix well. Place the rice ingredients in a clay pot and add the stock. Cover with foil and bake at 180 degrees for 45 minutes. Heat a pan with oil, sprinkle salt and pepper on the mackerel. Place the fish in a pan and fry until cooked. Place the fish on the herb-baked rice, sprinkle with fried kaffir lime leaves and fried dried chili peppers, and serve with seafood sauce. Tips Stir-fry the herbs until fragrant before adding the rice. The amount of water used to cook rice
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Spam English Muffins
food Food type Main Ingredients Take time Serve Fusion food Rice and flour Flour and Bread 15 Min 1 place ingredient 60 grams Canned Ham 1 piece English muffin 12 g. White Burger Sliced Processed Cheese 1 egg 50 grams Aero frozen French fries, size 10 mm 10 grams of kimchi, Jongka brand 10 grams of Kewpie Mayonnaise, sugar-free formula 20 grams of tomato sauce 10 grams of oil 5 grams of edible leaves Preparation Heat a pan with oil, fry the eggs to your preferred doneness. Then cut the ham into 0.5 cm thick pieces and fry until golden brown. Cut English muffins into two halves and toast the insides in a pan until browned. Make kimchi mayo by chopping kimchi, mixing with mayonnaise and tossing to combine. Then place a muffin on top, top with ham, kimchi mayo, fried egg and cheese, then top with another muffin. Fry the French fries until they are nicely colored. Place them on a plate as a side dish. Decorate with edible leaves. Serve with ketchup.
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Spicy Chorizo Sourdough Pizza with Peach and Ricotta Cheese - by Chef Tak
ingredient Spicy Chorizo, Peach and Ricotta Cheese Sourdough Pizza Spicy Chorizo, Peach and Ricotta Cheese Sourdough Pizza Spicy Chorizo, Peach and Ricotta Cheese Sourdough Pizza
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Sourdough Pizza with Burrata Cheese, Parma Ham and Rocket - by Chef Tak
food Food type Main Ingredients Take time Serve Western food Rice and flour Flour and Bread 45 Min 1 place ingredient Burrata Parma Ham & Arugula Sourdough Pizza Burrata Parma Ham & Arugula Sourdough Pizza Burrata Parma Ham & Arugula Sourdough Pizza
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Easy's More Sourdough Pizza - by Chef Tak
food Food type Main Ingredients Take time Serve Fusion food Fusion food Flour & Bread 45 Min 1 place ingredient Easy's More Sourdough Pizza Easy's More Sourdough Pizza Easy's More Sourdough Pizza
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Very Berry Desert Sourdough Pizza - by Chef Tak
food Food type Main Ingredients Take time Serve Fusion food Rice and flour Flour & Bread 45 Min 1 place ingredient very berries dessert sourdough pizza very berries dessert sourdough pizza very berries dessert sourdough pizza
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Jasmine rice risotto with pork cubes
food Food type Main Ingredients Take time Serve Fusion food Rice and flour rice 45 Min 1 place ingredient 500 grams palm oil for frying 30 grams of three friends 10 grams of light soy sauce 3 grams baking soda 5 grams of white sugar 7 grams coriander 120 grams, Chat brand, 100% new jasmine rice 20 grams of celery leaves Part 3: Fried Minced Pork Meatballs 80 grams of CP frozen minced pork 12 grams garlic Ingredients for Part 1: Consommé Ground Pork Stock 500 grams CP frozen minced pork 30 grams coriander 30 grams garlic 70 grams celery 100 grams of carrots 100 grams of onion 200 grams egg white 1,000 grams of water 100 grams of Ros Dee concentrated noodle soup Ingredients for Part 2: Jasmine Rice and Minced Pork Risotto 50 grams of lard Season with salt 20 grams of celery leaves 15 grams of light soy sauce 50 grams of three spices (coriander root, garlic, pepper) 150 grams CP frozen minced pork Season with ground white pepper. 10 grams ground ginger 70 grams of white liquor, 40 grams Season with white sugar. 500 grams of Consume Pork Stock Preparation How to make: Part 1: Consume ground pork stock 1. Roughly grind together the onion, garlic, celery, carrot, minced pork and egg white. 2. Place a large pot on the stove and mix water and concentrated noodle soup. 3. Add the ground pork that was blended with the ingredients into the soup pot and stir until the ingredients are dissolved throughout the pot. 4. Bring the fermented pork to a boil over high heat. Reduce the heat to low and simmer for 45 minutes. (Do not stir or use high heat.) 5. Filter through a thin cloth and use. How to make Part 2 Jasmine rice risotto with minced pork 1. Heat a pan, add lard, and stir-fry the three spices until fragrant. 2. Add minced pork and stir-fry until cooked through. 3. Add jasmine rice and stir until well blended. 4. Increase the heat, add white liquor and wait until the alcohol evaporates. 5. Gradually add the minced pork soup one ladle at a time, while stir-frying the rice until the rice is cooked to the desired level and the liquid is at a slurry level. 6. Season with salt, ground white pepper, white sugar, and light soy sauce. 7. Add the ground ginger and celery leaves. Mix well. Ready to serve. How to make: Part 3: Fried Minced Pork Meatballs 1. Mix all ingredients with a cleaver and chop until well blended. 2. Form into balls, each weighing 15-20 grams. 3. Fry until cooked and dark brown. 4. Decorate with baked garlic cloves, confit in lard, fried pork rinds, young coriander shoots, and hot fried lard.
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Izakaya sea bass jaew hon
food Food type Main Ingredients Take time Serve Fusion food Rice and flour fish 45 Min 1 place ingredient Ingredients for Part 1: Jaew Hon Soup 100 grams of Thai Fa Jaew Hon soup 10 grams of galangal 5 grams basil leaves 5 grams of chopped spring onions 50 grams of shredded cabbage 100 grams of water 10 grams of chopped sawtooth coriander 5 grams chopped coriander 50 grams of glass noodles Ingredients for Part 2: Nam Jim Jaew Hon 100 grams of Thai Fa Jaew Hon soup 10 grams finely chopped coriander 10 grams of chopped spring onions 10 grams of chopped sawtooth coriander leaves 10 grams of flour mixed with melted water 60 grams of water 20 grams of roasted rice Ingredients for Part 3: Sea Bass Fish Balls 100 grams of Q-Fresh sliced sea bass fillet 1/4 teaspoon salt 1/8 teaspoon lime zest 1/4 teaspoon white pepper 1 egg white 1/4 teaspoon sugar 60 grams of shrimp meat Ingredients for Part 4: Grilled Sea Bass Season with salt Season with white pepper. 50 grams of Q-Fresh sliced sea bass fillet Season with salt 100 grams of rice bran oil Preparation How to make part 1: Jaew Hon soup 1. Put the Jaew Hon soup and water in a clay pot or prepared container. Bring to a boil. 2. Add vegetables, herbs and glass noodles. Boil everything until cooked. Ready to serve. How to make part 2: Nam Jim Jaew Hon 1. Dilute the Jaew Hon soup with water and bring to a boil. Add the dissolved cornstarch and stir until thickened. Turn off the heat and let it cool slightly. 2. Add roasted rice, coriander, sawtooth coriander, chopped spring onion. Ready to use. How to make part 3: Sea bass fish balls 1. Combine all ingredients in a food processor and blend until smooth and bouncy. 2. Form into 15-gram balls and boil in the jaew hon soup until cooked. 3. Scoop up and set aside. How to make part 4: Grilled sea bass fillet 1. Boil the sea bass in the jaew hon soup until cooked. Set aside. 2. Take the boiled sea bass and the boiled sea bass fish balls and skewer them. Then, coat them with the jaew hon sauce. 3. Grill using a grill placed on the stove top. Ingredients for Part 1: Jaew Hon Soup 100 grams of Thai Fa Jaew Hon soup 10 grams of galangal 5 grams basil leaves 5 grams of chopped spring onions 50 grams of shredded cabbage 100 grams of water 10 grams of chopped sawtooth coriander 5 grams chopped coriander 50 grams of glass noodles Ingredients for Part 2: Nam Jim Jaew Hon 100 grams of Thai Fa Jaew Hon soup 10 grams finely chopped coriander 10 grams of chopped spring onions 10 grams of chopped sawtooth coriander leaves 10 grams of flour mixed with melted water 60 grams of water 20 grams of roasted rice Ingredients for Part 3: Sea Bass Fish Balls 100 grams of Q-Fresh sliced sea bass fillet 1/4 teaspoon salt 1/8 teaspoon lime zest 1/4 teaspoon white pepper 1 egg white 1/4 teaspoon sugar 60 grams of shrimp meat Ingredients for Part 4: Grilled Sea Bass Season with salt Season with white pepper. 50 grams of Q-Fresh sliced sea bass fillet Season with salt 100 grams of rice bran oil Preparation How to make part 1: Jaew Hon soup 1. Put the Jaew Hon soup and water in a clay pot or prepared container. Bring to a boil. 2. Add vegetables, herbs and glass noodles. Boil everything until cooked. Ready to serve. How to make part 2: Nam Jim Jaew Hon 1. Dilute the Jaew Hon soup with water and bring to a boil. Add the dissolved cornstarch and stir until thickened. Turn off the heat and let it cool slightly. 2. Add roasted rice, coriander, sawtooth coriander, chopped spring onion. Ready to use. How to make part 3: Sea bass fish balls 1. Combine all ingredients in a food processor and blend until smooth and bouncy. 2. Form into 15-gram balls and boil in the jaew hon soup until cooked. 3. Scoop up and set aside. How to make part 4: Grilled sea bass fillet 1. Boil the sea bass in the jaew hon soup until cooked. Set aside. 2. Take the boiled sea bass and the boiled sea bass fish balls and skewer them. Then, coat them with the jaew hon sauce. 3. Grill using a grill placed on the stove top.
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Pulled Pork Pizza with Sourdough Dough
food Food type Main Ingredients Take time Serve Western food Rice and flour Flour & Bread 20 Min 1 place ingredient 90 grams Pulled Pork 70 grams of grated mozzarella cheese 70 grams of tomato pulp 8 grams rocket salad leaves 1 piece Aero Gold Sourdough Pizza Dough 50 grams Aero BBQ Sauce Preparation Spread the Sour Dough with BBQ Sauce, then sprinkle the Pulled Pork all over. Arrange the sliced tomatoes, then the mozzarella cheese. Bake in a preheated oven at 200 °C until the cheese melts. Remove from oven, cut into pieces and sprinkle with rocket leaves.
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Spinach Soup and Vegetable Dumplings
food Food type Main Ingredients Take time Serve Fusion food Rice and flour Vegetable 45 Min 1 place ingredient 1 packet Delicia Frozen Spinach Soup 1 piece Aero frozen vegetable dumplings 1 teaspoon vegetable oil 10 grams whipping cream Preparation Heat the spinach soup until warm and set aside. Heat a pan, add vegetable dumplings, oil and water. Close the lid for about 30 seconds until the water boils, then open the lid. Wait until the water evaporates, the bottom will be crispy, scoop it up. Ladle the soup into bowls, add fried dumplings, and garnish with whipped cream.
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American fried rice
food Food type Main Ingredients Take time Serve Fusion food Rice and flour rice 45 Min 1 place Preparation Ingredients for fried chicken (serves 2) 2 pieces of boneless chicken thighs, 200 grams each 2 grams garlic powder 2 grams paprika powder 2 grams pepper 15 ml Maggi seasoning sauce 50 grams Savepack Crispy Flour for wet coating 100 ml lime water 150 grams Savepack Crispy Flour for dry coating 1 liter oil Ingredients for American Fried Rice 100 grams bacon 1 egg 50 grams of frozen tri-color vegetables Aro 15 grams of Aro yellow raisins 200 grams of cooked rice 60 grams Aro Tomato Sauce 1 gram pepper 15 ml Maggi seasoning sauce 1 piece fried chicken 1 gram parsley Preparation Marinate the chicken with MAGGI, pepper, garlic powder and paprika powder. Mix the flour with the mixture. Meanwhile, mix the flour with lime water in a ratio of 1 to 2 (wet flour). Take the wet flour mixed with 60 grams of chicken, coat with dry flour, and fry at 180 degrees until crispy. Fry the bacon until slightly browned and set aside. (Bake the bacon for 15 minutes at 160 degrees.) Make fried eggs and set aside. Heat a pan, add the tri-color vegetables and stir-fry until cooked, then add the raisins and cooked rice. Season with tomato sauce, pepper and Maggi. 6. Serve
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