Recipe
Saba fish sauce
food Food type Main Ingredients Take time Serve Thai Rice and flour fish 45 Min 1 place ingredient 1 kilogram of mackerel 800 ml coconut milk 800 ml. plain water 200 grams of red curry paste 50 grams garlic 50 grams of shallots 100 grams of galangal 10 grams of dried chili 3 tablespoons (can use salt instead) fish sauce 2 tablespoons (as desired) granulated sugar Preparation Prepare the Saba fish. You can use pre-sliced fish for convenience. Put the fish in boiling water, then add garlic, shallots, galangal and dried chili. Boil until the fish is cooked. Put all ingredients into a blender and blend until smooth. Set aside. Place a pot on the stove, then add a little coconut milk. Add red curry paste and stir-fry with coconut milk. Stir-fry until well blended. Add the blended ingredients, followed by the remaining coconut milk. Mix well. Then add the fish boiling water and season with fish sauce and sugar. Continue to boil until boiling again. Served with rice vermicelli and fresh vegetables.
Learn more
Kimchi Fried Rice with Pork Belly and Cheese Lava
food Food type Main Ingredients Take time Serve Korea Rice and flour Pork 45 Min 1 place ingredient For Japanese rice (1 recipe makes 2,000 grams of cooked rice) 1000 grams Aero Japanese rice Sasanishiki 1300 ml Aero plain water For fried rice, 2 servings 300 grams Aero Japanese rice, Sasanishiki, cooked 100 grams of Kimchitrajongka, sliced 50g Chongjongwon Gochujang Korean Chili Sauce 120 grams Aero pork belly for stir-frying 100 grams Aero pork belly, fried and crispy 50 grams of chopped onion 50 grams of shredded carrots 10 grams fresh garlic, peeled, chopped 15 ml Aero Soybean Oil 50 grams Aero water 10 grams of pure white sugar, 1 kg. 10 grams soy sauce 5 grams of Chongjongwon Korean chili powder 5 grams of chopped spring onions 200 grams HORECA yellow moss shredded 1 kg. 2 sets of Aero black PP food boxes, 2 compartments, with lid, 900 ml. 2 sets of black spoon and fork sets, plastic wrapped, panel type, size 15 cm. Preparation Heat a pan, add oil and pork belly and stir-fry. When the pork is cooked, add the onion and garlic and continue to stir-fry until cooked. Add the carrots, gochujang sauce and season with all the seasonings. Add water to mix the ingredients well. Continue to stir-fry until thickened. Add kimchi and 300 grams of rice. Stir-fry until well combined. Top with spring onions and pork belly. Place in a hot pan, add cheese around and heat until the cheese melts or put in the oven.
Learn more
spicy prawn soup
food Food type Main Ingredients Take time Serve Thai Rice and flour Shrimp 45 Min 1 place ingredient 5 grams Aero soup powder 500 grams*1 400 ml clean water 20 ml. Fish sauce mixed with Safepack 700 ml.*3 30 grams of Aero brand chili paste, 900 grams*1 6 pieces Aro FZ white shrimp 28-35 pieces 1*1 100 ml. ARO brand UHT coconut milk 1000 ml.*1 80 grams of straw mushrooms 5 grams Aero lemon powder 10 grams chopped lemongrass 2 grams of kaffir lime leaves 20 grams of crushed shallots 5 grams of crushed garden chili peppers 5 grams of crushed red chili peppers 10 grams of sawtooth coriander 1 gram coriander (for decoration) Preparation Bring clean water to a boil, then add crushed shallots, sliced lemongrass, and kaffir lime leaves. Then add Aero soup powder. Wait until the water boils, then add Aero white shrimp. Add straw mushrooms, then season with fish sauce, chili paste, lime powder, crushed red chili and crushed garden chili. Then add Aero UHT coconut milk and wait until everything boils. Add sawtooth coriander leaves. Scoop into serving bowls and garnish with coriander leaves.
Learn more
Pork neck rolls with jaew sauce and mushroom cream sauce
food Food type Main Ingredients Take time Serve Thai Rice Flour Pork 45 Min 1 place ingredient Pork neck 400 grams pork neck 6 grams of Thai Fa seasoning powder 15 grams of ARO ready-made dipping sauce 15 grams vegetable oil For frying pork 15 grams vegetable oil 3 grams fresh rosemary 3 grams fresh thyme leaves Vegetables served as a side dish 15 grams vegetable oil 10 grams of Japanese pea seeds 7 grams cherry tomatoes (1 piece) 5 grams of black shimeji mushrooms 5 grams of white shimeji mushrooms 3 grams of Thai Fa seasoning powder 5 grams carrots Minced pork for stuffing 40 grams minced pork 10 grams of pork fat 5 grams of Thai Fa seasoning powder 15 grams of ARO ready-made dipping sauce 5 grams 5 grams Mashed potatoes 100 grams potatoes 3 grams of salt 5 grams of Thai Fa seasoning powder, pork flavor 15 grams unsalted butter 40 ml fresh milk Creamy Mushroom Sauce 5 grams vegetable oil 5 grams of Chinese garlic 20 grams fresh shiitake mushrooms 3 grams fresh thyme leaves 50 ml ARO Steak Sauce 50 grams of stock 3 grams of Thai Fa seasoning powder, pork flavor ARO Nam Jim Jaew (coated with pork chops and baked) 20 grams of ARO ready-made dipping sauce 5 grams lemon juice 5 grams of roasted rice 3 grams of Thai Fa seasoning powder, pork flavor Preparation Take the pork neck cut to the desired weight and pound it flat so that it can be used to wrap the filling. Boil the peeled potatoes. Add pork neck with Thai seasoning powder and vegetable oil to make it more tender. Mix the prepared minced pork with Thai seasoning powder and jaew sauce. Take the pounded and marinated pork neck and place the minced pork filling in the center of the neck (it will look like pork sausage). Then wrap the pork together. Use a rope to tie the pork neck tightly, but not too tight, as the intestines may burst out. Put it in a vacuum bag and use a vacuum sealer to suck out all the air. Place the pork in a sous vide tank and set the temperature to 75 degrees for 1 hour. Mash the potatoes with a fork until mushy, then add in the milk, butter and Thai seasoning powder. Mix until well combined. Add the sliced fresh shiitake mushrooms to the pan and stir-fry until they turn brown, then add the ARO steak sauce, cream, and season with Thai Fa seasoning powder. Blend until smooth. Mix the nam jim jaew with roasted rice, lime juice and Fa Thai seasoning powder to coat the rolled pork. Stir-fried black and white shimeji mushrooms, Japanese peas and tomatoes, seasoned with Thai Fa seasoning powder. Take the pork that has been cut out of the vacuum bag and then grill it in a pan. When it is colored, spread the nam jim jaew sauce all over the pork and put it in the air fryer. Remove from air fryer, cut into bite-sized pieces, arrange on a plate, place mashed potatoes on the side of the pork pieces. Add the stir-fried shimeji mushrooms and edamame and mash the mashed potatoes. Pour the cream sauce over the side of the pork but be careful not to let it touch the pork pieces. Leaf arrangement Notes The pork used for wrapping should be pork neck because it will be soft and not tough, making it suitable for making steak. Marinating pork should include oil because oil will make the pork more moist and tender. Sous vide is a cooking method that uses water to cook food at a temperature and time that is appropriate for each type of meat.
Learn more
Benjarong Grilled Saba Fish Chili Paste Rice
Cuisine Dish type Main ingredients Cook Servings Thai Rice and flour fish 45 Min 1 place ingredient Steamed rice (Note: Use 100 grams of steamed rice / serving) 1000 grams of Benjarong Jasmine Rice 1200 ml water Shrimp paste chili dip 15 grams shrimp paste 20 grams of palm sugar 10 grams of Thai garlic 15 grams of garden chili 20 grams lemon juice 3 grams of pure fish sauce, Dek Somboon brand 20 grams water 10 grams of eggplant Saba fish 50 grams of mackerel 3 grams of pure fish sauce, Dek Somboon brand 5 grams of Dek Somboon brand oyster sauce 3 grams vegetable oil 5 grams vegetable oil (for grilling) 20 grams of all-purpose crispy flour 40 grams water 20 grams bread crumbs Side dishes 10 grams of acacia shoots (acacia shoot omelet) 1 egg (omelet with cha-om) 3 grams of Dek Somboon brand fish sauce (cha-om omelet) 15 grams of vegetable oil (omelet with acacia shoots) 3 grams of vegetable oil (side dish) 3 grams of sugar (side dish) 10 grams of salt (side dish) 25 grams of Hong Kong Kale (1 stalk) (side dish) 5 grams of okra (1 piece) (side dish vegetable) 5 grams of cucumber (side dish vegetable) 5 grams of carrots (side dish) 5 grams purple eggplant (1 piece) (side dish) Preparation Cook Benjarong Jasmine Rice 2. Make modern shrimp paste chili paste using a blender by putting all ingredients in the blender in the proportions. Blend until the ingredients are smooth and well combined. Make fried eggs with cha-om leaves by seasoning with a little fish sauce to taste and using a circle press. Cut the mackerel into 2 bite-sized pieces. Season the trimmed mackerel with fish sauce, sugar and oyster sauce. Divide the mackerel into two parts. The first part is pan-fried. The second part is coated in a mixture of flour and water and coated with breadcrumbs, and deep-fried until crispy. Blanch the Chinese kale, carrots and trim the vegetables. Mix cooked jasmine rice with some of the shrimp paste until everything is well blended. Scoop the remaining shrimp paste into the center of the plate and then use a spoon to circle it into a circle, larger than the rice you will be placing on it. Put the rice mixed with chili paste into a round mold, press the rice until it is firm, then place the omelet with cha-om and grilled mackerel on top. Arrange vegetables on the side of the rice and fried mackerel. Notes Jasmine rice used in fried rice or mixed rice should use less water than usual. When mixed with chili paste, the grains will be beautiful. Omelet with Cha-om should be seasoned only slightly because it is a side dish and its flavor will not dominate the main dish. When blanching vegetables, vegetable oil should be added when blanching or boiling to make the vegetables green and shiny. When grilling or frying mackerel, it should not be done for a long time because it will make the fish meat hard and dry.
Learn more
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.
Learn more
Fried rice with pork crackling chili paste
food Food type Main Ingredients Take time Serve Thai Rice Dish Other 45 Min 1 place ingredient Pork crackling chili paste, yield 200 grams 500 grams of frozen pork fat, cut into strips, Aero 30 grams of water 2 grams of salt 10 grams of chili powder 40 grams Aero fried shallots 40 grams, Safepack, ready-to-use fried garlic 2 grams of salt 10 grams of sugar 2 grams seasoning powder Fried rice with pork crackling chili paste, 2 servings 60 grams of lard 15 grams minced garlic 2 Aero duck eggs, size 1 225 grams cooked rice 450 grams 2 grams of salt 20 grams of sugar 8 grams of seasoning sauce 100 grams of pork crackling chili paste (fried with rice) 0.5 eggs Aero salted boiled eggs, half an egg 20 grams of pork crackling chili paste (to sprinkle on top) Garnish with cucumber Garnish with carrots Garnish with coriander Garnish with white turmeric Preparation Cook rice: 500 ml rice, 750 ml water. Put the lard, salt and water in a pan. Then fry the pork rinds until the lard comes out of the lard and turns a nice yellow color. Then set aside. Add pork rinds, fried garlic, fried shallots, salt, sugar, and chili powder. Seasoning powder, mix well. Heat a pan with oil. When hot, add chopped garlic and fry until fragrant. Add the eggs and spread them out. Add the cooked rice and stir-fry. When the eggs start to coat, season with salt, sugar and Seasoning sauce, stir-fry until well blended, then turn off the heat. Add the pork crackling chili paste and mix well. Served with salted eggs and fresh vegetables.
Learn more
Herb-baked brown rice
food Food type Main Ingredients Take time Serve Thai Rice Dishes rice 60 Min 1 place ingredient 200 grams of San Dee 100% fragrant brown rice 30 ml Aero Soybean Oil 50 grams of mackerel 15 grams of young pepper 15 grams fresh peeled garlic 30 grams Aero All-Purpose Stir-Fry Sauce 0.5 grams of kaffir lime leaves, stems removed 5 grams of garden chili peppers, stems removed 15 grams lemongrass 50 g. mackerel, 200 g. (for garnishing) 10 grams peeled shallots 5 grams of garden chili peppers, stems removed 5 grams Aero fried shallots 0.5 grams of fried kaffir lime leaves 1 lemon wedge Preparation Cook rice in a ratio of rice to water of 1:2. Heat a pan with oil, stir-fry the herbs, add the mackerel, add the Aero Stir-fry Sauce, turn off the heat, add the cooked rice, mix well and set aside. Put the fried rice in a container and bake at 180 degrees for 5-8 minutes. Serve by garnishing the dish with half a mackerel, shallots, chili peppers, fried shallots, and fried makrut lime leaves.
Learn more
Three Kings Rice Porridge
Cuisine Dish type Main ingredients Cook Servings Thai Rice Dishes Pork, chicken and shrimp 45 Min 1 place ingredient 150 grams of cooked rice for making rice porridge 30 grams of pork meatballs, 5 pieces 30 grams of chicken meatballs, 5 pieces 50 grams of fresh shrimp, split back, leaving tail on, 3 pieces, boiled 200 ml. 3 fresh shrimps, deveined and tail intact, boiled, soup stock 3 grams of fried garlic oil 1 gram of spring onion 0.5 g coriander 0.5 g ground white pepper 3 liters of broth 5000 grams of water 300 grams of carrots 300 grams of radish 60 grams of Thai Fa seasoning powder Pork meatballs 500 grams of minced pork 20 grams of three friends 15 grams of Thai blue powder Chicken meatballs 500 grams of minced chicken 20 grams of three friends 15 grams of Thai blue powder Preparation Boil the broth with all vegetables until it reduces to 3 liters, then season with Thai Fa powder. Marinate the meat with all ingredients and knead it well in a bowl. Refrigerate before forming into balls and boiling in boiling water. Boil the shrimp in the fish ball water to enhance the flavor. Served with steamed rice, pork-chicken meatballs, fried garlic oil, spring onions and coriander, and Thai soup.
Learn more
Braised Pork Ribs with Soybean Paste
food Food type Main Ingredients Take time Serve Thai Rice Dishes Pork, chicken and shrimp 60 Min 2 places ingredient 1000 grams of pork ribs 30 grams garlic 15 grams of shallots 45 ml vegetable oil 120 grams of soybean paste 700 ml. plain water 30 grams oyster sauce 15 ml light soy sauce 2 ml Chinese liquor 2 grams sweet soy sauce 3 grams of Aero brown sugar 1 gram of spring onion for garnish before serving 5 grams coriander root Preparation Can be used as a side dish for 2 servings, or as a rice topping, or served with rice for 5 servings. Massage the pork ribs and Chinese rice wine together and set aside. Heat a pot, add vegetable oil, and fry the shallots, garlic and coriander root until fragrant, then add the pork ribs and fry over high heat. When the pork ribs start to tighten, add the soybean paste and stir-fry until fragrant, then add the seasonings and water. Set the pressure cooker to medium heat for about 30 minutes, then open the lid and simmer for another 5 minutes until the water reduces. Serve with steamed rice.
Learn more
Tomato Couscous Salad
Tomato Couscous Salad Couscous is made from durum wheat, the same wheat used in pasta, but known in Italians as semolina. It is a light brown wheat that is broken into small grains and is popular in Morocco and northern Africa. food Food type Main Ingredients Take time Serve Western food Rice Dishes Other 25 Min 1 place ingredient Couscous Ingredients 250 grams Couscous Pasta 1 tbsp Aero soybean oil 3 grams of salt 250 grams of water Shrimp Salad Ingredients 300 grams of boiled white shrimp 3 boiled egg whites, diced 150 grams mayonnaise 2 grams of salt Ingredients for serving 30 grams *cooked couscous* 30 grams of vegetable salad 150 grams of tomato pulp 30 grams of boiled broccoli 70 grams *Shrimp salad* 40 grams of sesame soy sauce salad dressing Preparation How to prepare - Couscous Put water in a pan, add oil. Bring to a boil, then turn off the heat. Add the couscous and stir to combine. Preparation method - Tomatoes Scoop out the stems of the tomatoes and blanch them in boiling water for 10 seconds. Soak the tomatoes in ice-cold water for 5 minutes, then peel off the skin. Slice out the center of the meat and cut into 6 pieces without breaking them apart. How to prepare - Shrimp salad, boiled broccoli and mashed egg yolk. Rinse the thawed shrimp and drain the water. Boil the eggs until hard-boiled, separate the egg whites and yolks, and cut the egg whites into cubes. Mix the shrimp, egg white, mayonnaise and salt together. Cut broccoli into florets, blanch in boiling water for 30 seconds, then shock in ice water. Take the separated hard-boiled egg yolks and mash them through a fine-meshed sieve. Once done, store them in a container immediately. How to serve Place the salad on a plate. Place the tomato in the center. Place the shrimp salad inside the tomatoes. Place the couscous in 4 places. Place diced tomatoes and broccoli in 4 spots. Sprinkle egg yolk on top of the shrimp salad.
Learn more
Butanabe
food Food type Main Ingredients Take time Serve Japan Rice Dishes Other 45 Min 1 Serves ingredient 1 pack of udon noodles 5 grams of Thai spring onions 5 grams Japanese leeks 50 grams of Chinese cabbage 30 grams shimeji mushrooms 30 grams fresh shiitake mushrooms 20 grams carrots 15 grams of golden needle mushrooms 50 grams of tofu, 2 pieces 100 grams of sliced pork neck 50 ml Sukiyaki soup stock 150 ml clean water 1 egg 20 grams of pickled wasabi 20 grams of pickled ginger, strip type 20 ml ponzu sauce Preparation Arrange the ingredients in a container and add the sukiyaki soup.
Learn more
