Recipe
Tips for choosing rice
food Food type Main Ingredients Take time Serve Selection of equipment and materials rice rice 30 minutes 1 place Preparation Secret item, Pro version, share the secret of choosing rice that entrepreneurs must know! How to choose rice that is suitable for our food menu, so that both the rice and our side dishes are delicious. Ready to recommend quality rice 100% new Jasmine rice, Chat brand, has been kept at 15°C to keep the rice fresh all year round. It has a sticky, soft, chewy texture, and a delicious aroma every time you cook it, and the grains are always beautiful. Quality Jasmine Rice, Food Service, Chat brand, is a blend of Jasmine rice and white rice. It is suitable for curry dishes with a lot of water, preventing the rice from becoming soggy and always fresh. 100% new standard Jasmine rice, Chat brand, has been DNA tested to be 100% pure Jasmine rice, fragrant, soft, suitable for fried rice and chicken rice menus. You can buy raw materials at Makro or Makro Click: www.makroclick.com/th
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Grilled pork neck rice with spicy salad
food Food type Main Ingredients Take time Serve Thai rice pig 15 minutes 1 place ingredient 75 grams of sliced chili peppers 150 grams of onion 150 grams of plum tomatoes 75 grams of lettuce 75 grams of Chinese celery 75 grams of spring onions Marinated pork 1000 grams of pork neck 70 grams of marinade sauce Other ingredients for making spicy grilled pork neck rice 2700 grams of 100% new jasmine rice, Chat brand 450 grams of Aero brand Pad Thai sauce 450 grams of Aero brand seafood dipping sauce 75 grams Aro frozen lemon juice Preparation Marinate the pork neck with the marinade sauce and leave in the refrigerator for at least 30 minutes. Bake the marinated pork neck at 170° C for about 25 minutes or until cooked and golden brown. Remove from oven and let rest for 5-10 minutes before slicing and serving. Make the dressing by mixing seafood sauce, Pad Thai sauce and lime juice together. Mix well and place in a container. Scoop rice onto a plate (about 180 grams), then arrange salad greens, cucumber and tomato on the side of the plate beautifully. For 1 serving, slice pork neck (about 50 grams) and place in a mixing bowl with onion, tomato (10 grams each), chopped chili, Chinese celery, spring onion (5 grams each) and dressing (about 65 grams). Mix well. Then, scoop onto salad greens and serve.
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Grilled chicken on rice, roasted rice, and jaew sauce
food Food type Main Ingredients Take time Serve Thai rice chicken 30 minutes 1 place ingredient Marinate the chicken 1000 grams of chicken thighs (marinated chicken) 60 grams of marinade sauce (for marinating chicken) 50 grams of Aero brand jaew dipping sauce (for marinating chicken) 40 grams of roasted rice (for marinating chicken) 1800 grams of 100% new jasmine rice, Chat brand 300 grams of Aero brand dipping sauce 30 grams of roasted rice 30 grams of sawtooth coriander 100 grams of cucumber 100 grams of plum tomatoes 50 grams of lettuce Preparation Marinate the chicken thighs with the marinade sauce, jaew sauce and roasted rice. Leave in the refrigerator for at least 30 minutes. Bake the marinated chicken at 170°C for about 20 minutes or until cooked and golden brown. Remove from oven and let rest for 5-10 minutes before slicing and serving. Scoop rice onto a plate (about 180 grams), then arrange salad greens, cucumber and tomato on the side of the plate beautifully. Slice the grilled chicken and roasted rice (about 80 grams) and place on the salad greens. Serve with the nam jim jaew, topped with roasted rice and sawtooth coriander leaves.
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Share tips on how to keep rice soft, fragrant and delicious all the time.
food Food type Main Ingredients Take time Serve Cooking techniques rice rice 30 minutes 1 place Preparation Encountered a problem with dry, hard, or uncooked rice in a large pot? Don't throw it away! Pro tips: Share tips on how to keep rice soft, fragrant, and delicious all the time for restaurant owners. What are the tips? Let's take a look! And we recommend 100% new Jasmine rice, Chat brand, which has a sticky, soft, chewy texture, and a delicious aroma every time you cook it, and the grains are always beautiful. It is rice that has been kept at 15°C to keep the rice fresh all year round. You can buy the ingredients at Makro or Makro Click: www.makroclick.com/th
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Shrimp fried rice
food Food type Main Ingredients Take time Serve Thai rice shrimp 30 Min 2 places ingredient 10 grams Aero frozen diced carrots 1000 grams 10 grams of spring onions 0.5 grams, Safepack, ground white pepper, 1000 grams 0.5 limes, pack of 50 30 ml Aero Soybean Oil 1 liter x 3 bottles 2 Aero eggs, size 2, with lid x 30 eggs 1 set of black spoon and fork set, plastic wrapped, panel type, size 15 cm. x 50 sets 1 set Aero black PP food box 1 compartment with lid 1100 ml. x 25 sets 200 grams Thai Ruangkwan 100% old jasmine rice 5 kg. 120 grams Aero frozen white shrimp (160-194 pieces/pack) 1000 grams 60 ml. Aero brand fried rice sauce 1100 g.X1 10 grams of peeled fresh garlic, 500 grams 10 grams of onions, peeled, 1 kilogram Preparation Heat oil and stir-fry garlic. Add carrots and onions and stir-fry until cooked. Crack the eggs into the pan and stir-fry until the eggs are cooked through. Add shrimps and stir-fry until shrimps are cooked, then add rice and sauce. Stir-fry until well combined and finally add chopped spring onions. Serve sprinkled with ground white pepper and garnished with a lemon wedge.
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Vegan crispy pork curry with jasmine rice
food Food type Main Ingredients Take time Serve Thai rice pig 15 Min 3 places ingredient 400 grams of vegetarian pork belly 100 grams of all-purpose flour, Kite brand (for coating fried pork) 100 grams of vegetarian red curry paste 75 grams of Mitr Phol coconut sugar 30 grams shimeji mushrooms 60 grams of brown button mushrooms 30 grams of betel leaves 30 grams of cha-om 700 grams of coconut milk, Amphawa brand 30 grams red chili pepper 2 grams of kaffir lime leaves 30 grams vegetable oil 3 grams of rice flour for coconut topping 40 grams of coconut milk, Amphawa brand 300 grams of jasmine rice, Aero brand 300 grams of water 5 grams fresh jasmine flowers (6 flowers) Preparation Cook rice with jasmine water. Mix the vegetarian pork belly with all-purpose flour. Then heat up a pan, add vegetable oil, and fry the vegetarian pork belly until golden brown and crispy. Set aside. Heat a pan, add vegetable oil, add vegetarian curry paste to make it fragrant, gradually add Amphawa coconut milk, season with Mitr Phol coconut sugar, no need to add salt because vegetarian curry paste is already salty. When the coconut milk is ready, add all the mushrooms, crispy pork, cha-om, betel leaves, and red chili.
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Sushi restaurant
food Food type Main Ingredients Take time Serve Japan rice other 30 Min 1 place
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Fish congee with toppings
food Food type Main Ingredients Take time Serve Thai rice fish 30 Min 1 place
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Fried rice with pickled cabbage and shredded pork
food Food type Main Ingredients Take time Serve Thai Rice Dishes Vegetable 45 Min 1 place ingredient 100 grams CP FZ pork for grilling 1 kg. 30 grams of tri-colored chili, 10 grams each 30 grams baby corn 30 grams of Thai king oyster mushrooms (oyster mushrooms) 40 grams broccoli 20 grams Japanese leeks 2 grams of spring onion 30 ml vegetable oil Sichuan Chili Sauce Recipe 2 grams of dried chili peppers 15 grams minced garlic 15 grams finely chopped ginger 15 grams Sriracha Commercial Hot Chili Sauce 20 ml Shoyu Aero 20 grams of Mitr Phol granulated sugar 40 ml. plain water 15 ml. Safepack artificial vinegar 45 ml. Aero Chili Oil Preparation Mix the sauce ingredients together and set aside. Grill the vegetables until cooked and set aside. Add oil and stir-fry the pork until almost cooked. Add the prepared sauce and stir-fry until well blended. Ready to serve.
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Grilled Saba and Salmon with Teriyaki Sauce on Rice
food Food type Main Ingredients Take time Serve Japan Rice Dishes Salmon 30 Min 1 place ingredient Cook rice, cooked and yields 2,000 grams. 1000 grams Aero Japanese rice Sasanishiki 1300 ml Aero plain water Stir-fried vegetables for 2 servings 100 grams of shredded cabbage 30 grams of chopped carrots 50 grams of chopped onion 5 ml sesame oil 5 grams of soy sauce 1 liter 15 grams Aero water 3 grams chopped green onions 2 servings of buttered corn 100 grams Aero frozen sweet corn 15 grams unsalted butter 2 grams Aero Salt 2 grams Aero black peppercorns 5 grams of soy sauce 1 liter Grilled Saba Fish with Teriyaki Sauce on Rice 200 grams of Aero cooked Japanese rice 1 piece Aero seasoned Saba fillet (140-150 grams) 30 ml Aero Teriyaki Sauce 100 grams of stir-fried vegetables 60 grams of butter-fried corn 1 set Aero Sakura PP round bowl with lid 1 set of black spoon and fork set, plastic wrapped, panel type, size 15 cm. Grilled Salmon Teriyaki Rice Bowl 200 grams of Aero cooked Japanese rice 1 piece Aero Atlantic Salmon cut into pieces (size 140-150g/piece) 30 ml Aero Teriyaki Sauce 100 grams of stir-fried vegetables 60 grams of butter-fried corn 1 set Aero Sakura PP round bowl with lid 1 set of black spoon and fork set, plastic wrapped, panel type, size 15 cm. Preparation How to make: Rice Wash the rice until the water is clear. Drain the water. Pour the rice into the rice cooker and add 1.3 liters of water. Soak the rice for 15 minutes, then cook it. How to make: Stir-fried vegetables Heat a pan, add oil, cabbage, carrots, onions, stir-fry, then add water, continue to stir-fry until the vegetables start to cook. Add sesame oil and season with soy sauce. Add spring onions at the end. How to make: Corn fried with butter Heat a pan, add butter and corn. Season with salt, pepper and soy sauce. Continue to stir-fry until thickened. How to make: Grilled Saba and Salmon Heat a pan, line it with parchment paper and add oil. Place the grilled fish on a hot pan over medium-high heat. When the fish is cooked, brush with some teriyaki sauce and grill for a while longer to coat the fish with the sauce. For one serving, use 200g cooked rice, arrange the fish on top and pour the remaining teriyaki sauce over it. Add vegetables and corn.
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Japanese style multigrain rice
food Food type Main Ingredients Take time Serve Japan rice Vegetable 45 Min 1 place ingredient Seasoned dried fish stock (for cooking rice) 100 ml. Aero concentrated dried fish soup 1000 ml Aero plain water 20 ml soy sauce For Whole Grain Rice (6 servings) 650 ml seasoned dried fish stock (for cooking rice) 500 grams Aero Japanese rice Sasanishiki 75 grams Aero frozen fresh shiitake mushrooms 75 g Aero frozen sweet corn 75 grams of diced carrots For braised lotus roots in soy sauce (makes 8 servings) 500 grams of frozen sliced lotus root Aero 750 ml Aero plain water 50 ml Aero Mirin 75 ml. Aero concentrated dried fish soup 50 grams soy sauce 50 grams of pure white sugar, 1 kg. For the wakame seaweed soup (makes 3 servings) 350 ml seasoned dried fish stock 20 grams Aero Wakame seaweed Cereal rice + stewed lotus root + soup 160 grams of whole grain rice 60 grams of lotus root stewed in soy sauce 120 grams of wakame seaweed soup stock 1 set Aero black PP food box, 2 compartments with lid, 900 ml. 1 set Aero bowl with clear PP lid, 12 oz. 1 set of black spoon and fork set, plastic wrapped, panel type, size 15 cm. Preparation Wash the rice until the water is clean and soak it in plain water. Prepare the rice cooking water by mixing water and 100 grams of fish stock together. Divide into 650 grams. Drain the rice and mix with the prepared cooking water. Add the carrots, mushrooms and corn and cook until done. Prepare a pot, add mirin, fish stock, soy sauce (2), sugar and water, mix well, bring to a boil then add lotus root and boil for 5 minutes. After boiling for 5 minutes, reduce the heat and continue to boil until the lotus roots are thick and soft. When the rice is cooked, scoop the rice onto a plate. Decorate the lotus root with the lotus root boiled in soy sauce on top and sprinkle with white sesame seeds.
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Abalone Porridge
food Food type Main Ingredients Take time Serve Chinese food Rice and flour Other 45 Min 1 Serves ingredient 20 abalone, cleaned (without shells) (ingredients for stewing abalone) 1200 ml. water 150 ml. Shoyu Takumi 50 g. sliced old ginger Ingredients for making porridge 200 g. broken jasmine rice 1000-1500 ml. water 1/4 tsp salt 2 pandan leaves Preparation Step 1: Braised abalone Place a pressure cooker on the stove, add water, soy sauce and ginger, and bring to a boil. Add the clams and cover with a lid. Set the timer for 15 minutes. When the time is up, remove from the oven and set aside. Step 2: Make abalone porridge. Wash the rice and boil it over low heat with a little salt until the rice is cooked. Wait until the rice is cooked and then add pandan leaves to get a fragrant smell. Scoop the congee into a bowl and place the abalone on top of the congee. Then ladle the soup from the abalone stew over it. Sprinkle with chopped ginger, spring onion and fried noodles.
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