Recipe
Fried Fermented Pork Salad
food Food type Main Ingredients Take time Serve Thai Salads and salads pig 20 minutes 1 place ingredient 250 grams of 70% mixed fragrant rice, Chat brand (cooked) (ingredients for fried rice (100 grams each, 3 pieces)) 40 grams of red curry paste (ingredients for fried rice (3 balls, 100 grams each)) 1 egg (Ingredients for fried rice (3 pieces, 100 grams each)) 3 grams of kaffir lime leaves (ingredients for fried rice (3 pieces, 100 grams each)) 50 grams of crispy flour (ingredients for fried rice (3 balls, 100 grams each)) 50 grams of rice flour (ingredients for fried rice (3 balls, 100 grams each)) 120 grams of lime water (ingredients for fried rice (3 balls, 100 grams each)) 2 liters palm oil (ingredients for fried rice (3 pieces, 100 grams each)) 1 tablespoon lime juice (for the salad) ½ teaspoon chili powder (ingredient for salad) 2 pieces of chopped garden chili peppers (ingredients for the salad) 5 grams of sliced shallots (ingredients for the salad) 30 grams of sausage sticks (ingredients for the salad) 30 grams of boiled pork skin, cut into strips (ingredients for the salad) 5 grams of sliced ginger (ingredients for salad) 5 grams of chopped coriander leaves (ingredient for salad) 5 grams chopped green onions (ingredients for salad) 2 pieces of fried dried chili (ingredients for the salad) 5 grams mint leaves (ingredients for salad) 10 grams of roasted soybeans (ingredients for salad) 1 teaspoon sugar (ingredient for salad) 1 tablespoon fish sauce (ingredient for the salad) Preparation 70% Jasmine rice, Chat brand (cooked), mixed with curry paste, eggs, lime leaves, formed into a tight ball. Mix the crispy flour and rice flour. Dip the rice in the flour and fry until it becomes flakes to sprinkle on top. Mix dressing, sugar, fish sauce, lime juice, chili powder, add fried rice, crush it, add chili, shallots, sour sausage, pork skin, ginger, Chinese chives, mix well and serve.
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Herbal rice salad with winter melon juice
food Food type Main Ingredients Take time Serve Thai Salads and salads rice 40 minutes 1 place ingredient Chatlite brand rice, Khao Khao 43 1 cup cooked with butterfly pea flower water 1 tablespoon chopped lemongrass 1 tablespoon chopped shallots 1 tablespoon chopped cucumber 1 tablespoon chopped green beans 2 leaves, shredded kaffir lime leaves 5 petals, coarsely chopped lotus petals (helps nourish the heart) 1 lemon wedge 2 betel leaves 15 grams of small pieces of pomelo 4 pieces of boiled shrimp meat 20 grams shredded chicken breast 1 tablespoon toasted coconut 2 teaspoons dried shrimp powder 2 teaspoons coarsely crushed roasted white and black sesame seeds 1 teaspoon chopped chili Butterfly pea flower 1 cup winter melon juice ((for winter melon dressing)) 1 tablespoon grilled shrimp paste (for the winter melon dressing) 3 teaspoons fish sauce ((for the winter melon dressing)) 2 teaspoons lime juice (for the winter melon dressing) Preparation Cook Chatlite brand rice, Khao Khao 43, with butterfly pea flower water. Chop the salad ingredients (lemongrass, shallots, cucumber, long beans, kaffir lime leaves, lime, and lotus petals). To make the dressing, heat a pot over the stove, add a little winter melon juice, and grilled shrimp paste. Stir until the shrimp paste dissolves. Add the remaining winter melon juice. Season with fish sauce and lime juice. Mix well and turn off the heat. Put all ingredients on a plate and serve.
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Crispy Spinach with Coconut Milk Dressing
food Food type Main Ingredients Take time Serve Fusion food Salads and salads vegetable 20 minutes 3 places ingredient 50 grams of frozen spinach leaves, Aro brand ((fried spinach)) 100 grams of Savepak brand crispy flour ((fried spinach)) 100 grams of Savepak brand crispy flour (for drying) ((fried spinach)) ¼ teaspoon salt ((fried spinach)) ½ teaspoon ground pepper ((fried spinach)) Plain water ((fried spinach)) 50 grams minced pork ((coconut milk dressing)) 3 pieces of shrimp, split back ((coconut milk dressing)) 15 grams of water ((coconut milk dressing)) 30 grams of medium spicy chili paste ((coconut milk dressing)) 20 grams of palm sugar ((coconut milk dressing)) 15 grams fish sauce ((coconut milk dressing)) 20 grams of lime juice ((coconut milk dressing)) 30 grams coconut milk ((coconut milk dressing)) 20 grams of sliced shallots ((coconut milk dressing)) 3 grams chopped green onions ((coconut milk dressing)) 5 small pieces of sliced chili peppers ((coconut milk dressing)) 10 grams of celery leaves ((coconut milk dressing)) Coriander leaves ((coconut milk dressing)) Edible flowers ((for decoration)) Preparation Mix the crispy flour with water until well blended, adding a little salt and ground pepper. Squeeze frozen spinach leaves to remove water. Mix with dry flour, followed by a thick layer of flour water. Deep-fry in oil until golden brown. Drain and set aside. Stir-fry minced pork until cooked. Add split-back shrimp. When the meat is cooked, remove and set aside. How to make the dressing: Put water on the stove, add medium spicy chili paste, palm sugar, mix until the ingredients dissolve, then add fish sauce, lime juice, coconut milk, then turn off the heat, mix again. Ready to serve with sliced shallots, sliced spring onions, sliced chili, celery leaves, coriander leaves and garnish with edible flowers.
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German Meatballs with Cottage Cheese
food Food type Main Ingredients Take time Serve Western food Salads and salads beef 115 minutes 2 places ingredient 260 grams meatballs 70 g cottage cheese 20 grams mustard 30 ml soybean oil 100 grams of salad vegetables 60 grams of Aero brand roasted sesame salad dressing Shredded carrots (for garnish) Preparation Combine meatballs with cottage cheese and mustard and toss to combine. Heat a pan with soybean oil, shape the meat into small pieces and fry for 3 minutes on each side. Arrange the salad on a plate. Place the fried meat on top of the vegetables. Sprinkle with shredded carrots and pour over the sesame salad dressing. Finished and ready to serve
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Indian salad
food Food type Main Ingredients Take time Serve Halal food Salads and salads vegetable 20 minutes 2 places ingredient 250 grams vinegar 600 grams of sugar 40 grams of salt 10 grams garlic 15 grams ground pepper 1 sheet fried tofu 25 grams fried dumplings 5-7 lettuce leaves 3-5 pieces of sliced tomatoes 5-7 pieces of cucumber 25 grams of shredded boiled chicken 1 boiled egg 5-7 pieces of sliced onion 200 grams of roasted peanuts Preparation Roast the peanuts and grind them finely with vinegar, sugar and salt. Then heat until the sugar dissolves. Blend chili, vinegar boiled with sugar, salt, ground pepper, add crushed roasted peanuts and blend together. Fry the sliced tofu, fry the dumplings, then arrange everything on a plate. Serve with the blended salad dressing.
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Fruit Salad with Wasabi Ginger Dressing
food Food type Main Ingredients Take time Serve Halal food Salads and salads shrimp 20 minutes 2 places ingredient 8 pieces of shrimp (fried shrimp ingredients) A little all-purpose flour (for frying shrimp) 1 egg (for fried shrimp) For coating shrimp with breadcrumbs (fried shrimp ingredients) 1 cup creamy salad dressing (salad dressing ingredients) 1 cup Aero brand mayonnaise (salad dressing ingredient) 1 tbsp chopped old ginger (for salad dressing) 2 teaspoons lemon juice (for salad dressing) 1/2 teaspoon ground pepper (for salad dressing) 1/4 teaspoon Aero brand salt (salad dressing ingredient) 2 teaspoons of Aero brand wasabi (salad dressing ingredient) As desired , fried cashew nuts (fruit salad garnish) As desired, dragon fruit (fruit salad garnish) As desired, green melon (fruit salad garnish) As desired, papaya (fruit salad garnish) As desired , black and green grapes (fruit salad garnish ingredients) As desired Apple (fruit salad garnish) As desired : Watermelon (fruit salad garnish) Preparation Stretch the shrimps by making crosswise incisions. Coat them in flour, egg, and breadcrumbs. Deep-fry until golden brown. Make the dressing: Mix together creamy salad dressing, mayonnaise, chopped old ginger, lime juice, ground pepper, salt, wasabi until smooth. Arrange the fruits as you like, sprinkle with cashew nuts, fried shrimp, and serve with salad dressing.
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Hot smoked Tasmanian salmon served with arugula salad, murcott oranges, strawberries, Greek yogurt dressing and toasted pecans.
food Food type Main Ingredients Take time Serve Western food Salads and salads Salmon 45 minutes 2 places ingredient 150*2 grams Fresh Tasmanian Salmon (Smoked Salmon) 80 grams of salt 50/50 grams of white sugar 100 grams of rice 80 grams Australian Rocket Lettuce (Salad) 1 Australian Honey Mercotta Orange 4 Australian strawberries 100 g Greek yogurt (plain) (salad dressing) 15 grams olive oil 3 grams garlic 5/10 grams coriander 10 grams of yellow lemon juice 1/8 tsp salt, pepper (each) 10 g roasted pecans (for garnish) Preparation Slice the orange zest (use only the orange zest to mix with the smoked part), then segment the Murcott oranges, removing the pulp. Squeeze the remaining orange pulp to reserve for marinating the salmon. Mix 80 grams of salt and 50 grams of sugar and mix with the salmon. Pour the remaining lemon juice from segmenting and 10 grams of coriander. Marinate in the refrigerator for about 20 minutes. Then rinse thoroughly, pat dry, and leave in the refrigerator until ready to smoke. Prepare a smoker pot. Line the bottom of the pot with aluminum foil. Pour in 100 grams of rice, orange peel, and 50 grams of sugar. Cover the pot with a lid. Heat until it smokes. Then spread the grill with oil all over. Place the cleaned salmon in it. When it starts to smoke, quickly open the lid and place the fish grill in it. Close the lid quickly. Reduce the heat to not too high. Smoke for about 4-5 minutes or until the fish is cooked. Then remove from the pot and let it rest for about 5 minutes. Make the dressing by combining Greek yogurt, olive oil, minced garlic, chopped cilantro (5 g), lemon juice, and season with salt and pepper to taste. Arrange the rocket, orange, strawberries and pecans on a plate. Drizzle the dressing over the plate (or toss it with the salad greens) then top with the smoked salmon.
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Spicy pork roll and salted egg yolk salad, spicy fermented fish salad with seafood
food Food type Main Ingredients Take time Serve Thai Salads and salads other 30 minutes 1 place ingredient Ingredients for pork sausage and salted egg yolk salad 100 grams of pork sausage 30 grams of red salted eggs, Aero brand 50 grams of shallots 20 grams of sawtooth coriander 50 grams of plum tomatoes 1 lime 70 grams of dressing 10 grams of finely chopped red chili peppers 15 grams finely chopped garlic Mixed seafood fermented fish salad recipe 50 grams of shrimp 50 grams of squid 50 grams of pork sausage 30 grams of red salted eggs, Aero brand 50 grams of shallots 20 grams of sawtooth coriander 50 grams of plum tomatoes 1 lime 25 grams of fish sauce 50 grams of dressing 10 grams of finely chopped red chili peppers 15 grams finely chopped garlic Preparation How to make pork sausage and salted egg yolk salad Add the dressing, garlic, chili, and squeeze in lime wedges. Add the boiled pork sausage, salted egg yolk, sliced shallots, coriander, and sliced tomatoes. Mix well and serve. How to make a seafood fermented fish salad Add the dressing, garlic, chili, lime wedges and fish sauce. Mix the ingredients together. Add the boiled shrimp, squid, pork sausage, salted egg yolk, sliced shallots, coriander, and sliced tomatoes. Mix well and serve.
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Spicy salad as you like
food Food type Main Ingredients Take time Serve Thai Salads and salads Seafood 30 Min 1 place ingredient 60 grams ARO pork sausage, 300 grams, cut into 1/2 cm thick pieces, makes 10 pieces 100 grams Marine Pro white shrimp, jumbo net bag (26-35 pieces per bag) 100g MRP New Zealand Mussels, Half Shell, Size M 30 grams Aero Salted Egg Yolk, Frozen 35 grams ARO crispy chicken frank sausage 80 grams of fresh glass noodles 30 grams of chopped plum tomatoes 50 grams of shallots, peeled and sliced 5 grams of sawtooth coriander 5 grams of celery 100 ml. Aero ready-to-use dressing 2 grams of celery stalks, celery leaves for decoration 1 set Aero bowl with clear PP lid, 24 oz., pack of 50 pieces 2 sets of Aero long spoon and fork set, clear PS, pack of 50 pairs Preparation Boil glass noodles, pork roll in boiling water, then add sausage, shrimp, mussels and salted egg yolk in that order. Then scoop up and drain the water. Place in a mixing bowl. Season with ready-made Aero sauce, then add tomatoes, shallots, sawtooth coriander and celery. Mix the ingredients well and serve on a plate. Garnish with celery stalks and celery leaves.
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Korat papaya salad
food Food type Main Ingredients Take time Serve Thai Salads and salads crab 30 Min 1 place ingredient 30 grams of Aero ready-made dressing 10 grams Aero coconut sugar mixed with cane sugar 100 grams of raw papaya (shredded) 3 grams of Thai garlic, peeled cloves 3 grams of chili peppers 1 gram of dried chili peppers, stems removed 10 grams of yardlong beans, cut into pieces 15 grams Rai Thep roasted peanut halves 10 grams of dried shrimp 25 grams Roma tomatoes, cut into 4 pieces 15 grams of eggplant 20 grams of fish sauce 5 grams of lime, pack of 50 pieces 15 grams of salted crab (1 piece) 0.5 lime wedges with peel 1 piece Aero sugarcane pulp bowl 850 ml. x 50 pieces 1 pair Aero long spoon and fork set, PS clear, pack of 50 pairs Preparation Pound the chili, garlic and dried shrimp until slightly crushed. Add the green beans and pound until slightly bruised. Add coconut sugar, fish sauce, dressing, lime juice, and eggplant. Mix well. Add the raw papaya, salted crab and tomatoes and pound gently until well blended. Add peanuts and lemon wedges and mix well. Served with side vegetables such as morning glory and cabbage.
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Neba Neba Salad with Shimaaji Fish
Neba Neba Salad with Shimaaji Fish Neba Salad Neba salad uses green and red seaweed, nagaimo, okra, young ginger shoots and shimaaji fish, topped with dried bonito flakes, served with ponzu dressing mixed with wasabi. food Food type Main Ingredients Take time Serve Japan Salad & Spicy Thai-style salad fish 15 Min 1 place ingredient 40 grams SHIMA AJI FILLET 15 grams of pickled green Tosaka seaweed 15 grams of pickled red Tosaka seaweed 50 grams of fresh hoisin (herb) nagaimo 2 grams of Japanese ginger shoots 40 grams of organic roselle pods 15 grams of Aero brand ponzu sauce 1 gram of Jefda dried sliced bonito fish 1 gram ARO Frozen Crushed Wasabi Preparation Soak the seaweed in water until it swells. Drain and set aside. Then cut the nagaimo into sticks and slice the boiled okra into rounds. Cut the shimaaji fish into pieces and set aside. Arrange seaweed and various vegetables in a bowl. Place the fish on top. Garnish with dried bonito flakes and sliced ginger shoots. Served with ponzu sauce mixed with wasabi.
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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
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Snowflake Salad with Honey Miso Lemon Dressing
food Food type Main Ingredients Take time Serve Fusion food Salad & Spicy Thai-style salad Vegetable 30 Min 1 place ingredient 50 grams of white miso 35 grams honey 25 ml . soy sauce 20 ml lemon juice 3 grams lemon zest 5 grams of dried bonito powder 1 gram ground black pepper 100 ml sunflower oil Ingredients for plating 40 ml salad dressing 80 grams of snow vegetable 25 grams Solarino tomatoes 80 grams smoked salmon 15 grams roasted walnuts Ingredients Salad Dressing 1 gram dried bonito For decoration, microgreens For decoration , flowers 1 gram of roasted white sesame seeds Preparation Mix the salad dressing by mixing all ingredients together, except the oil, until dissolved. Gradually add the oil and beat until it is all combined. Arrange the vegetables and smoked salmon on a plate. Decorate the salad plate and serve with salad dressing.
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Mango Salad with Fresh Shrimp
food Food type Main Ingredients Take time Serve Thai Salad & Spicy Thai-style salad Fruit 20 Min 1 place ingredient 160 grams of 6 peeled fresh shrimps 1 bottle of soda water 120 grams of raw, sliced Nam Dok Mai mangoes 10 grams grated carrots 5 grams of celery 15 grams of chopped shallots 15 grams of cherry tomatoes 60 grams of ready-made dressing 30 grams of jaew dipping sauce 15 grams of fried peanuts 3 decorative flowers Preparation Cut fresh mango and set aside. Grate the carrots, chop the celery, shallots and tomatoes. Soak the shrimp in soda water for 3 minutes. Mix the ready-made dressing and jaew sauce together. Add the carrots, shallots, celery, tomatoes and mangoes and mix well. Add fresh shrimp and mix. Scoop into a serving dish and sprinkle with fried peanuts.
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Crispy fried golden needle mushroom and salted fish salad - by Chef Bas
food Food type Main Ingredients Take time Serve Thai Salad & Spicy Thai-style salad fish 25 Min 1 place ingredient Crispy fried golden needle mushroom and salted fish salad - by Chef Bas Crispy fried golden needle mushroom and salted fish salad - by Chef Bas Crispy fried golden needle mushroom and salted fish salad - by Chef Bas
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