Recipe
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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