Recipe
Grilled sticky rice with Thai papaya salad
food Food type Main Ingredients Take time Serve Thai food Salad & Spicy Thai-style salad Rice 45 Min 1 Serves ingredient 4 skewers of grilled rice, 60 grams per skewer 300 grams of glutinous rice 180 ml. plain water 40 ml. The coconut milk in the box is delicious. 1 egg 1 duck egg 1 gram chicken seasoning powder 1 gram of salt flakes 5 ml. soy sauce 4 sticks , skewers 1 plate of papaya salad 20 grams of pure coconut sugar 20 ml abalone fish sauce 1 lime 120 grams papaya 20 grams of cherry tomatoes 10 grams of cashew nuts, halved 10 grams of yardlong beans 3 grams of Thai garlic 5 grams of red chili peppers Preparation Soak glutinous rice in plain water for 10 minutes. Rinse 2-3 times. Put glutinous rice in a rice cooker, add water and coconut milk, and press cook as usual. When the sticky rice is cooked, scoop it out and put it in a container. Shake it a little to cool it down. Take sticky rice and shape it into sticks, sprinkle with salt, and grill until set. Beat duck eggs and chicken eggs together. Mix the seasonings. Dip the first round of grilled sticky rice in the egg. Grill it again and then take it out and dip it again. Papaya salad
Learn more
Tomato Fried Rice with Scrambled Eggs and Hamburg Beef
food Food type Main Ingredients Take time Serve Western food Rice Dishes Beef 45 Min 1 place ingredient 1 plate of tomato fried rice with scrambled eggs and Hamburg beef Tomato Fried Rice Scrambled eggs 1 piece Hamburger meat 160 grams gravy sauce 15 grams mayonnaise 1 gram chopped parsley Hamburger Beef 240 grams minced meat 40 grams chopped onion 15 grams fresh chopped shiitake mushrooms 150 grams of fresh milk 40 grams bread crumbs 2 grams of salt 2 grams ground pepper 4 grams of sugar 15 grams all-purpose flour 30 grams vegetable oil 3 servings of gravy sauce, 160 grams each 15 ml olive oil 25 grams chopped onion 100 grams of tomato sauce 70 ml red wine 200 grams Japanese Demi-glace Sauce 100 grams chicken stock 3 grams of salt 2 grams ground pepper 5 grams of sugar 20 grams unsalted butter Scrambled eggs 3 chicken eggs 2 grams of salt 15 ml oil Fried rice with tomato sauce 125 grams of cooked Japanese rice, 250 grams 10 grams of fresh chopped shiitake mushrooms 30 grams chopped onion 20 grams chopped carrots 50 grams of tomato sauce 3 grams of salt 1 gram ground pepper 4 grams of sugar 15 grams oil 10 grams unsalted butter Preparation Soak breadcrumbs in milk until soft, then add all ingredients and knead until smooth. Shape into balls. Heat a pan with olive oil and sauté onion. Add a little reduced red wine. Add demi-glace, tomato sauce and stock. Simmer together. Season with sugar, salt and pepper. Simmer together again. Then add unsalted butter and set aside. Beat the eggs with salt until well blended. Then heat up the rice bran oil in a pan. Add the eggs to the pan and make scrambled eggs. Heat a pan with oil and stir-fry with onion, mushrooms and carrots. Then add rice and stir-fry. Add tomato sauce, season with salt, sugar and pepper. Stir-fry all ingredients together and add unsalted butter. Arrange the fried rice on a plate, then add the scrambled eggs, pour the demi-glace sauce over it, then place the Hamburger on top. Garnish with mayonnaise and chopped parsley.
Learn more
Herb-baked brown rice
food Food type Main Ingredients Take time Serve Fusion food Rice and flour Vegetable 45 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 of 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
Rice mixed with fish chili paste
food Food type Main Ingredients Take time Serve China Rice Dishes fish 45 Min 1 place ingredient Ingredients for Red Chili Paste 50 ml oil 35 grams of coarsely ground roasted dried chili peppers 10 grams of coarsely ground roasted dried chili peppers 120 grams minced pork 15 grams shrimp paste 40 ml fish sauce 40 grams of palm sugar 40 grams tamarind juice 200 ml clean water 40 grams fried garlic 60 grams of fried shallots Ingredients for plating 1 liter fish frying oil 50 grams of fried sun-dried snakehead fish 150 grams of cooked jasmine rice 40 grams of minced pork and red chili paste 1 lemon wedge 1 gram of coriander leaves 5 grams of fried shallots 3 grams of chili pepper 10 grams of local vegetable tops 15 grams cucumber Preparation Fry the fish over medium heat and set aside. Put oil in a pan over medium heat, add chili and stir-fry until fragrant, add seasonings, simmer until thickened, then add shallots and fried garlic. Mix cooked rice with chili paste and put on a plate. Serve with fried fish and fresh vegetables.
Learn more
Australian Beef Neck with Red Wine Yakiniku Sauce and Miso Mashed Potatoes - by Chef Otto
Australian beef chuck with red wine yakiniku sauce and miso mashed potatoes - by chef otto food Food type Main Ingredients Take time Serve Fusion food Rice and flour Vegetable 45 Min 1 place ingredient Australian Beef Neck with Red Wine Yakiniku Sauce and Miso Mashed Potatoes - by Chef Otto Australian Beef Neck with Red Wine Yakiniku Sauce and Miso Mashed Potatoes - by Chef Otto Australian Beef Neck with Red Wine Yakiniku Sauce and Miso Mashed Potatoes - by Chef Otto
Learn more
Mixed seafood dry rice porridge
food Food type Main Ingredients Take time Serve Thai Rice Dishes rice 45 Min 1 place ingredient Ingredients: Grilled fish bone broth 1 liter of water 2 roots, celery roots 15 grams of mustard greens 3 grams of galangal 15 grams of grilled sea fish bones Ingredients for 2 servings of mixed seafood 15 ml oil 80 grams of squid with pineapple slices 60 grams peeled shrimp 80 grams of boiled fish 5 grams of mustard greens 2 grams ground galangal 3 grams sugar 5 ml seasoning sauce 30 ml broth Ingredients for soybean sauce for 5 servings 30 grams of soybean paste 7 ml seasoning sauce 15 ml. soy sauce 45 ml vinegar 15 grams minced ginger 15 grams minced garlic 15 grams of chopped chili peppers 45 grams of sugar Ingredients for plating 200 grams Benjarong Golden Jasmine Rice 250 ml. Grilled fish bone broth 110 grams of mixed seafood (2 shrimps, 3 squids, 2 fish fillets) 3 grams of celery 30 grams of dipping sauce Preparation Bring water to a boil, add celery root, galangal, Chinese celery, and grilled sea bass. Boil for 15-20 minutes until the water turns golden yellow. Heat a pan with oil. Add squid, shrimp, and fish and stir-fry over high heat. Add mustard greens, ground galangal, season, and add a little soup. Serve and it's done.
Learn more
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.
Learn more
Jaew Bomb
food Food type Main Ingredients Take time Serve Fusion food Snacks rice 45 Min 6 places ingredient Ingredients for Part 1 - Deep-fried rice salad with minced pork and crispy fried salted egg 6 eggs, size 2, for boiling 350 grams , Chat brand, 100% new jasmine rice, cooked 50 grams of red curry paste 15 grams of sugar 2 eggs for frying 1 egg, size 2, for mixing with rice 100 grams of crispy flour 200 grams fine breadcrumbs 300 grams CP minced pork 25 grams fish sauce 5 grams finely chopped kaffir lime leaves 1 liter vegetable oil for frying Ingredients for part 2 - Pesto Jaew Hon Sauce 20 grams coriander leaves 20 grams of coriander 100 grams of Thai Fa Jaew Hon soup 50 grams basil leaves 60 grams canola oil 20 grams of parsley 40 grams of palm sugar 50 grams fresh lime juice Preparation How to make Part 1 - Deep-fried rice salad with minced pork and crispy fried salted egg 1. Bring water to a boil. Add room temperature eggs and boil for 6 minutes. Immediately shock in cold water. 2. Blanch the herbs for the sauce in boiling water for 15 seconds, then shock them in ice water. Squeeze out the water and set aside. 3. Mix cooked rice, minced pork and rice seasonings together. Add shredded kaffir lime leaves. 4. Peel the boiled eggs, pat dry, wrap with the rice and minced pork mixture, cover the wrapped eggs with cling film and put them in the freezer to set. 5. Heat oil to 170 degrees. Coat the soaked eggs with flour, egg, and breadcrumbs. Fry for about 5 minutes. Remove and set aside. Fry for another 1 minute. How to make part 2 - Pesto Jaew Hon Sauce 1. Take the blanched herbs and chop them into small pieces, then blend them together with the seasonings until smooth. 2. Serve
Learn more
