Recipe
Seafood congee
food Food type Main Ingredients Take time Serve Thai Rice and flour Seafood 60 minutes 2 places ingredient 10 grams of coriander root (pork stew) 10 grams of garlic (pork stew) 10 grams of pepper (pork stew) 250 grams of boiled pork belly (pork stew) 50 grams of crispy squid (pork jerky) 100 grams of fresh shiitake mushrooms, cut into squares (pork stew) 100 grams of sugar pap (pork stew) 5 teaspoons oyster sauce (pork stew) 5 teaspoons of light soy sauce (pork stew) 5 teaspoons seasoning sauce (pork stew) 1 cube, Ros Dee - Soup cube (pork stew) 25 grams of dried shrimp soaked in fish sauce (pork stew) 200 ml. plain water (pork stew) 500 ml. water (broth) 1 cube, Ros Dee - Soup cube (Soup) 100 grams of finely chopped soybean paste (soybean paste sauce) 30 grams of sugar (soybean sauce) 30 grams of lime juice (soybean paste sauce) 30 grams finely chopped ginger (soybean paste sauce) 30 grams finely chopped garden chili (soybean paste sauce) ¼ cup good stock (soybean paste) 30 grams finely chopped garlic (soybean paste sauce) 240 ml. broth (rice soup) 100 grams of cooked rice (porridge) 100 grams of pork stew (rice porridge) 60 grams of shrimp, size 25 pieces/kg (rice porridge) 60 grams of fresh squid (porridge) 60 grams of sea bass (rice porridge) 10 grams of fresh boiled shiitake mushrooms (rice porridge) 5 grams of chopped celery (rice porridge) 3 grams of pickled mustard greens (rice porridge) 3 grams of sliced ginger (rice porridge) 1 teaspoon fried garlic (rice porridge) 5 grams chopped green onions (rice porridge) 20 grams of crab sticks (rice porridge) Preparation The first step in making pork stew Add oil to the pan, then add the three ingredients (garlic, pepper, coriander root). Stir-fry until well blended. Then add the pork belly (pork belly that has been slightly boiled). Then add the squid, fresh shiitake mushrooms, palm sugar, oyster sauce, light soy sauce, seasoning sauce, and Ros Dee soup cube, which will help to make the pork stew taste better and more fragrant. Then add the dried shrimp, add a little water, and simmer until the sauce is absorbed into the pork. Soup making steps Boil the Ros Dee soup cubes in a pot with water. While waiting for the soup to boil, you can stop by to add the soybean sauce. Steps for making soybean sauce 1. Put soybean paste in a bowl, add sugar, lime juice, minced ginger, minced garden chili, stock, minced garlic, mix well. Then boil the ingredients such as river prawns, fresh squid, and sea bass. For the rice porridge, boil the wet cooked rice for 1 minute to get beautiful rice grains. Then add the pork, shrimp, fresh squid, sea bass, boiled shiitake mushrooms, chopped Chinese celery, pickled mustard greens, and add the flavorful soup. Sprinkle with sliced ginger, fried garlic, sliced spring onions, and crab sticks. That's it, the "Seafood Porridge" is finished.
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fish maw
food Food type Main Ingredients Take time Serve Thai Soup / Curry / Clear Soup Seafood 30 minutes 4 places ingredient 100 grams of oyster sauce, concentrated formula, Dek Somboon brand 300 grams of dried fish maw 30 grams ginger 5 stalks of spring onions 25 grams of Chinese liquor 3.5 liters of water 2 cubes of soup stock 2 tablespoons sugar 1 ½ tablespoons dark soy sauce 2 ½ tablespoons soy sauce 60 grams of seasoning sauce 2 roots of coriander root 45 grams of shiitake mushrooms 300 grams of bamboo shoots, cut into strips 240 grams Hong Kong tapioca flour 1 teaspoon pepper 2 pieces of chicken blood 500 grams chicken breast 30 boiled quail eggs 100 grams of coriander As you like, Jigchow Boiled white rice vermicelli Preparation Bring water to a boil and soak the fish maw for about 10 minutes. Squeeze out the water and boil with ginger and spring onion for about 10-15 minutes. Remove and place in cold water and squeeze out the water. Cut into bite-sized pieces. Mix with Chinese rice wine for aroma. Bring water to a boil, add stock cube, sugar, dark soy sauce, light soy sauce, coriander root, and chopped oysters, Dek Somboon brand, concentrated formula, followed by shiitake mushrooms, boil until boiling again. Add fish maw, bamboo shoots, sliced into strips. When boiling, slowly add the cornstarch and stir. Finally, add the blood and pepper and stir to combine. Ready to serve
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Tuna Cheese Burger
food Food type Main Ingredients Take time Serve Western food Rice and flour Seafood 15 minutes 1 place ingredient 2 tablespoons Garlic Butter, Aero brand 1 tablespoon chopped onion 160 grams frozen spinach 300 grams of Nautilus tuna in brine 2 tablespoons diced tomatoes 2 tablespoons Develey Pickled Cucumber 5 grams chopped green onions 2 tablespoons Aero brand salad cream Season with salt Season with pepper 1 tablespoon shredded mozzarella cheese, Aero brand 1 loaf of bun 2 tablespoons of Garlic Butter, Aero brand Salad Sliced tomatoes Pickled Cucumber Stir-fried Spinach 1 slice cheddar cheese Sliced Onion Preparation Add garlic butter, stir-fry with onion and chopped spinach, set aside. Mix tuna, diced tomatoes, pickled cucumbers, chopped spring onions, salad cream, season with salt and pepper. Mix well and press into molds. Mix garlic butter and shredded mozzarella cheese and place on top of the pressed tuna. Burn until the cheese melts. Pan-fry burger buns, spread with garlic butter, add vegetables, pickles, sauteed spinach, tuna, cheddar cheese, onion, serve.
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Rice bowl delivery
food Food type Main Ingredients Take time Serve Japan Rice and flour Seafood 30 minutes 5 places ingredient 1 piece of frozen Qfresh marinated sea bass with black pepper sauce (black pepper sea bass rice) 180 grams of cooked Japanese rice (black pepper sea bass rice) 20 grams of frozen Japanese rolled eggs, Aero brand (black pepper sea bass on rice) 0.5 g. Seaweed (Black Pepper Sea Bass Rice) 10 grams of red bell pepper (black pepper sea bass rice) 10 grams of green bell pepper (black pepper sea bass rice) 0.5 grams of white sesame (black pepper sea bass rice) 2 grams of spring onion (black pepper sea bass rice) 2 grams of frozen ground wasabi, Aero brand (black pepper sea bass rice) 15 grams of Aero brand soy sauce (black pepper sea bass on rice) 1 piece of Qfresh sea bass with tamarind sauce (garlic fried rice with sea bass in tamarind sauce) 180 grams of cooked Japanese rice (garlic fried rice with sea bass in tamarind sauce) 15 grams of concentrated dried fish soup, Aero brand (garlic fried rice with sea bass in tamarind sauce) 20 grams of soybean oil (fried rice with garlic and sea bass in tamarind sauce) 15 grams of carrots (fried rice with garlic and sea bass in tamarind sauce) 10 grams of large cloves of Chinese garlic (Garlic fried rice with sea bass in tamarind sauce) 1 egg (Garlic fried rice with sea bass in tamarind sauce) 0.5 grams of seaweed (fried rice with garlic and sea bass in tamarind sauce) 20 grams of frozen Japanese rolled eggs, Aero brand (garlic fried rice with sea bass in tamarind sauce) 2 grams of spring onion (fried rice with garlic and sea bass in tamarind sauce) 5 grams of red pickled ginger (garlic fried rice with sea bass in tamarind sauce) 0.5 grams of white sesame (fried rice with garlic and sea bass in tamarind sauce) 5 grams of Japanese leeks (Garlic fried rice with sea bass in tamarind sauce) 1 piece of Qfresh frozen skin-on salmon slices (Salmon Teriyaki Rice) 180 grams of cooked Japanese rice (Salmon Teriyaki Rice Bowl) 15 grams of Teriyaki Sauce, Aero brand (Salmon Teriyaki Sauce Rice) 20 grams of frozen Japanese rolled eggs, Aero brand (Salmon Teriyaki Sauce Rice Bowl) 20 grams of Aero brand wakame seaweed salad (Salmon teriyaki sauce rice) 0.5 g. Seaweed (Salmon Teriyaki Rice) 5 grams of red pickled ginger (Salmon Teriyaki Rice) 10 grams of Japanese leeks (Salmon Teriyaki Rice) 0.5 g white sesame (Salmon Teriyaki Rice) 3 pieces of frozen whole fried shrimp Qfresh (fried shrimp on rice) 180 grams of cooked Japanese rice (fried shrimp on rice) 20 grams of frozen Japanese rolled eggs, Aero brand (rice topped with fried shrimp) 40 grams sliced cabbage (fried shrimp on rice) 5 grams of red pickled ginger (fried shrimp on rice) 0.5 g white sesame (fried shrimp on rice) 2 grams of spring onion (fried shrimp on rice) 180 grams of cooked Japanese rice (pork and kimchi rice) 80 grams of frozen sliced pork belly, Aero brand (Kimchi Pork Fried Rice Link) 40 grams of Yakiku sauce, Aero brand (Kimchi fried pork rice Link) 20 grams of soybean oil (Kimchi Pork Rice) 60 grams of Chinese cabbage kimchi (pork and kimchi fried rice) 10 grams of carrots (pork and kimchi rice) 40 grams of onion (pork and kimchi fried rice) 1 Onsen egg (pork and kimchi rice) 0.5 g white sesame (pork and kimchi fried rice) 2 grams of spring onion (Kimchi Pork Rice) Preparation Black pepper seabass Donburi Grill the sea bass in a pan until cooked. Scoop rice into a bowl and sprinkle cut seaweed over the rice. Fry red and green bell peppers in oil for 45 seconds. Place the fish on the rice. Decorated with sweet eggs, red and green bell peppers. Sprinkle with white sesame seeds and chopped spring onions. Served with soy sauce and wasabi. Tamarind seabass garlic fried rice Add oil to a pan, add garlic and carrots, stir-fry until garlic starts to turn yellow. Add rice and stir-fry until well blended. Add eggs and stir-fry until cooked. Season with concentrated dried fish stock. Scoop the garlic fried rice into a bowl. Grill the sea bass in a pan until cooked. Pour the tamarind sauce over the fish pieces so that the sauce coats them. Place the fish on the rice. Decorated with sweet egg, red pickled ginger, sliced Japanese leeks, sliced seaweed. Sprinkle with white sesame seeds and chopped spring onions. Salmon Teriyakidon Pan-fry the salmon until cooked through. Coat the salmon with teriyaki sauce all over. Scoop rice into a bowl and sprinkle cut seaweed over the rice. Place the fish on the rice. Garnish with sweet egg, wakame seaweed salad, red pickled ginger, and sliced Japanese leeks. Sprinkle white sesame seeds all over. Ebi Katsudon (fried shrimp on rice) Deep-fry the breaded shrimp in oil for 1 minute and 30 seconds. Drain and cook for 45 seconds. Scoop rice into a bowl and place sliced cabbage on top of the rice. Place the fried shrimp on the cabbage and pour the tonkatsu sauce over the shrimp. Decorated with sweet egg and red pickled ginger strips Sprinkle with white sesame seeds and chopped spring onions. Pork and Kimchi Rice (Buta Kimuchidon) Add oil to a pan and stir-fry the kimchi for a bit. Then add onion, carrot and sliced pork and stir-fry until cooked. Add the sauce and stir to combine. Scoop rice into a bowl, place the stir-fried pork with kimchi on top of the rice, and crack an onsen egg into the center. Sprinkle with white sesame seeds and chopped spring onions.
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Emperor's Rad Na
food Food type Main Ingredients Take time Serve Thai Noodles and pasta Seafood 30 minutes 1 place ingredient 80 grams of wide noodles (ingredients for stir-fried wide noodles) 1 egg (ingredient for stir-fried wide noodles) Palm oil, brand: Tubtim (ingredients for stir-fried wide noodles) 50 grams Hong Kong kale/baby broccoli (ingredients for gravy) 30 Shimeji mushrooms (ingredients for gravy) 2 pieces of river prawns (ingredients for gravy) 3 Chilean mussels (sauce ingredients) 50 grams of white sea bass (ingredients for gravy) 1 tablespoon light soy sauce (ingredient for gravy) 1 tablespoon crushed soybean paste (ingredient for gravy) 1 tablespoon cornstarch (for gravy dressing) 1 tablespoon sugar (for gravy) 1 tablespoon Chinese rice wine (for gravy) 1 tablespoon sesame oil (for gravy) 1 tablespoon mashed soybeans (ingredient for gravy) 2 tablespoons of crispy flour (for the gravy) Ground white pepper (for gravy) Preparation Crack an egg into the noodles and fry with Taptim brand palm oil until golden brown. Coat the sea bass with flour and set aside. Bring water to a boil, add crushed soybean paste, crushed soybean paste, sugar, preserved shrimp, mussels, cooked cornstarch, and light soy sauce. Served with blanched Hong Kong kale and shimeji mushrooms.
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Squid ink spaghetti with seafood
food Food type Main Ingredients Take time Serve Western food Noodles and pasta Seafood 20 minutes 1 place ingredient 70 grams of black squid ink spaghetti salt 20 grams of squid, peeled and cut into rings 60 grams of white shrimp with tail, Aero brand 4 pieces New Zealand mussels 10 ml extra virgin olive oil 5 grams of sliced garlic 40 grams diced tomatoes Chicken flavor seasoning powder Coarsely ground black pepper Chopped basil leaves 40 ml white wine Preparation Put a pot of salt in a pot and boil the black squid ink pasta for 8 minutes. In a pot, add extra virgin olive oil, sliced garlic, squid, shrimp with tail on, diced tomatoes, New Zealand mussels, and stir to combine. Season with chicken seasoning powder, coarsely ground black pepper, chopped basil leaves, and white wine. Add the boiled noodles and stir-fry until well combined. Serve on a plate. Garnish with basil leaves and serve.
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Mediterranean Seafood Casserole
food Food type Main Ingredients Take time Serve Western food Dessert Seafood 30 minutes 1 place ingredient 8 pieces of frozen mussels, Aero brand 2 pieces of frozen soft-shell crab, Aero brand 200 grams of frozen sea bass, Aero brand 12 pieces of frozen peeled shrimp, Aero brand 40 ml olive oil 1 large onion, diced 1 cup chopped fennel 2 pieces minced garlic 350 ml canned crushed tomatoes 600 ml chicken stock from Aero brand chicken seasoning powder 2 bay leaves 30 grams chopped parsley leaves 1 tablespoon of Aero brand chili paste Preparation Dice the onion, cut the sea bass into large cubes, and cut the soft-shell crab into 4 pieces per crab. To make the soup, heat a pot with olive oil, garlic, and diced onion and sauté for about 1 minute. Add the chopped fennel and a pinch of salt and pepper. Stir-fry until the vegetables are soft. Add the canned crushed tomatoes. Add a little water, followed by the chicken seasoning powder and bay leaves. Bring to a boil. Add soft-shell crabs, shrimps, steamed mussels, boil until cooked. Add fish, wait for about 1 minute, add chopped parsley and chili paste. Arrange in a bowl and serve with garlic bread.
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Korean Soy Sauce Pickled Shrimp Set
food Food type Main Ingredients Take time Serve Korea Seafood shrimp 14 minutes 1 place ingredient 1 Gala Apple #120 (Korean Pickle Ingredient) 150 grams of onion 30 grams of Chinese garlic 15 grams of old ginger 2 grams, 100 grams of dried red chili 20 grams Taberu kelp kombu (for making soup) 100 grams 600 cc Aero concentrated dried fish soup 1 liter 400 grams of sugar 1200 grams of water 100 cc. fish sauce 700 ml.*3 (Seafood dipping sauce ingredients) 80 grams coconut sugar 60 grams of Chinese garlic 60 grams of red chili peppers 6 limes 5 grams Ajinomoto Plus MSG 420 grams 8 large white shrimp, net bag, 41-45 pieces/kilogram (pickled shrimp set with rice, seaweed, shrimp eggs) 100 grams Korean pickle juice 10 grams of red chili peppers, sliced 10 grams of Chinese garlic, sliced 2 grams coriander 1 gram of roasted white sesame seeds 30 grams seafood dipping sauce 150 grams of Aro Japanese rice, cooked 20g ARO Frozen Orange Herring Roe 500g 1 pack M&K Korean style roasted seaweed, original flavor, 5 g, pack of 6 packs 2 pcs Aero Sauce Cup with PET Lid 2 oz. Pack of 100 pcs. 1 piece Aero microwave bowl, size 350 ml., pack of 25 pieces 1 piece Advanced Bio Eco-friendly food box with clear square lid, size 650 ml. Preparation How to make Korean pickle 1. Prepare chopped onion, chopped apple with skin, sliced ginger, sliced garlic, dried chili, and kombu seaweed. 2. Put all ingredients in a pot, bring to a boil, reduce heat to medium, open the lid slightly, boil for 20 minutes. 3. Strain the mixture, leaving only the sauce. 4. Let it cool before pickling. 5. The sauce can be stored in the refrigerator for 7 days. How to make seafood dipping sauce 1. Blend all ingredients together. 2. Can be stored in the refrigerator for 2 days. How to make pickled shrimp 1. Remove the head and tail of the shrimp and remove the black vein. 2. Soak the shrimp in soda and add ice for 10 minutes. 3. Rinse off the soda and drain the water. 4. Put 8 shrimps in the box. 5. Add 100 grams of pickling liquid. 6. Add 10 grams of sliced Chinese garlic. 7. Add 10 grams of sliced red chili. 8. Pickle in the refrigerator for at least 12 hours before selling. Can be pickled for no more than 48 hours. 9. Before serving, sprinkle with white sesame seeds and garnish with coriander. How to make rice, seaweed, shrimp eggs, and dipping sauce 1. Scoop 150 grams of cooked Japanese rice into a box. 2. Scoop 20 grams of shrimp eggs into a cup. 3. Scoop 30 grams of dipping sauce into a cup. 4. Korean seaweed, served in a whole pack
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Korean Soy Sauce Marinated Salmon Set
food Food type Main Ingredients Take time Serve Korea Seafood Salmon 14 minutes 1 place ingredient 1 Gala Apple #120 (Korean Pickle Ingredient) 150 grams of onion 30 grams of Chinese garlic 15 grams of old ginger 2 grams, 100 grams of dried red chili 20 grams Taberu kelp kombu (for making soup) 100 grams 600 cc Aero concentrated dried fish soup 1 liter 400 grams of sugar 1200 grams of water 100 cc. fish sauce 700 ml.*3 (Seafood dipping sauce ingredients) 80 grams coconut sugar 60 grams of Chinese garlic 60 grams of red chili peppers 6 limes 5 grams Ajinomoto Plus MSG 420 grams 100 grams of salmon sashimi, 9-11 grams/piece (Pickled salmon set with rice, seaweed, shrimp eggs) 100 grams Korean pickle juice 10 grams of red chili peppers, sliced 10 grams of Chinese garlic, sliced 2 grams coriander 1 gram of roasted white sesame seeds 30 grams seafood dipping sauce 150 grams of Aro Japanese rice, cooked 20g ARO Frozen Orange Herring Roe 500g 1 pack M&K Korean style roasted seaweed, original flavor, 5 g, pack of 6 packs 2 pcs Aero Sauce Cup with PET Lid 2 oz. Pack of 100 pcs. 1 piece Aero microwave bowl, size 350 ml., pack of 25 pieces 1 piece Advanced Bio Eco-friendly food box with clear square lid, size 650 ml. Preparation How to make Korean pickle 1. Prepare chopped onion, chopped apple with skin, sliced ginger, sliced garlic, dried chili, and kombu seaweed. 2. Put all ingredients in a pot, bring to a boil, reduce heat to medium, open the lid slightly, boil for 20 minutes. 3. Strain the mixture, leaving only the sauce. 4. Let it cool before pickling. 5. The sauce can be stored in the refrigerator for 7 days. How to make seafood dipping sauce 1. Blend all ingredients together. 2. Can be stored in the refrigerator for 2 days. How to make pickled salmon 1. Cut the fish into 9-11 gram pieces and put them in 100 gram boxes (1 box contains approximately 9-11 pieces). 2. Add 100 grams of pickling liquid. 3. Add 10 grams of sliced Chinese garlic. 4. Add 10 grams of sliced red chili. 5. Pickle in the refrigerator for at least 12 hours before selling. Can be pickled for no more than 48 hours. 6. Before serving, sprinkle with white sesame seeds and garnish with coriander. How to make rice, seaweed, shrimp eggs, and dipping sauce 1. Scoop 150 grams of cooked Japanese rice into a box. 2. Scoop 20 grams of shrimp eggs into a cup. 3. Scoop 30 grams of dipping sauce into a cup. 4. Korean seaweed, served in a whole pack
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Bucket of shrimp
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 7 pieces Marine Pro white shrimp, jumbo net bag 15 grams aro paprika seasoning powder 3 pieces aro sweet corn, cut into pieces, frozen 10 grams unsalted butter 20 grams minced garlic 30 grams minced garlic 5 grams of sugar 12 grams of light soy sauce 10 grams oyster sauce 100 grams of water 1 gram parsley 1 gram dried oregano Preparation Heat a pan, add butter and minced garlic. Stir-fry until garlic becomes fragrant, then add shrimp and stir-fry until cooked. Add seasonings and water, mix well until the sauce coats the shrimps. Finally, add the cooked sweet corn, cut into pieces, mix well, sprinkle with oregano and parsley.
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Soy Sauce Pickled Shrimp
food Food type Main Ingredients Take time Serve Korea Seafood shrimp 30 minutes 1 place ingredient 225 ml marinade (makes 3 servings) 90 ml. Mirin, Aero brand 120 ml. Aero concentrated dried fish soup 15 grams, Spoon brand, pure white sugar, 1 kg. x 5 bags Pickling recipe for 1 serving 10 pieces MRP white shrimp, jumbo net bag (26-35 pieces) 1 bottle Rock Mountain Soda 325 ml. Pack of 24 bottles 75 ml. pickling water 1 gram of roasted white sesame seeds 3 grams of spring onion 10 grams of peeled fresh garlic, 500 grams 5 grams of red chili peppers, 100 grams per pack 150 grams Aero Japanese rice Sasanishiki 5 kilograms 1 sachet of Bandarun seaweed with olive oil, 4 grams per sachet 25 grams Emperor brand seafood dipping sauce 225 grams x 3 bottles 1 set of black spoon and fork set, plastic wrapped, panel type, size 15 cm. x 50 sets 1 set Aero bowl with clear PP lid, 12 oz., pack of 50 pieces 1 set Aero Pet Sauce Cup with Lid 1 oz x 100 pcs. 1 box Aero food box + clear PP lid 500 ml. x 25 boxes Preparation Mix dried fish stock, mirin, and sugar. Bring to a boil and turn off the heat. Let cool. Peel the shrimp, wash with soda, pat dry and arrange in a box. Pour in the cooled marinade. Top with sliced garlic, chili, spring onion and roasted sesame seeds. 5. Leave to marinate for at least 1 hour at 4 degrees Celsius.
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Salmon Donburi with overflowing egg
food Food type Main Ingredients Take time Serve Japan Seafood Salmon 30 Min 1 place ingredient Pickled Egg Yolk 5 Deli Fresh organic eggs 125 ml Aero Soy Sauce 20 ml Aero Mirin Seasoned rice 300 grams Aero Japanese rice Sasanishiki 45 ml. Aero Sushi Rice Seasoning 360 ml Aero drinking water, size 6 liters Donburi 1 egg, pickled egg yolk 200 grams of seasoned rice 120 grams of salmon, 8 pieces 15 grams of frozen seasoned salmon roe 15 ml Aero Shoyu Sushi Recipe 5 grams ARO frozen fresh wasabi 1 set Aero Sakura PP round bowl with lid, pack of 25 sets 2 sets, black spoon and fork set, plastic wrapped, panel type Preparation Mix soy sauce and mirin together. Separate the raw egg yolk from the egg white and add to the marinade. Refrigerate for 10 minutes, then flip over and refrigerate for another 10 minutes. Wash Japanese rice until the water is clear. Soak for 30 minutes before cooking. Cook until done. Wait until the rice is cooked, then scoop out the rice and season with sushi rice seasoning. Mix the ingredients together. Slice the salmon into bite-sized pieces and deep-fry the skin until crispy. Serve by scooping rice into a bowl, arrange salmon on top of the rice, place salmon roe in the center, followed by pickled egg yolk, fried salmon skin. Served with shredded ...
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Sushi Cup
food Food type Main Ingredients Take time Serve Japan Seafood Seafood 30 Min 1 place ingredient Cooked Japanese rice 300 grams Aero Japanese rice for sushi 360 ml clean water Sushi CUP (16 oz.) 100 grams Marine Pro Salmon with Skin (cut into 2*2 cm cubes). 30 grams Aero frozen orange seasoned fish eggs 2 pieces Aero frozen imitation crab meat (sliced diagonally) 30 grams Aero Frozen Japanese Seaweed Salad 1kgX1 20 grams Aero Frozen Japanese Egg Roll (cut into 2*2 cm cubes) 30 grams Japanese cucumber (diced, size 2*2 cm.) 0.5 g Aero Roasted Seaweed, cut into strips 200 grams of cooked Japanese rice 60 ml Sushi rice seasoning 30 ml. Aero Shoyu Sushi Sauce 5 grams Aero Frozen Wasabi 1 piece Aero PP water cup, U shape, 16 oz. x 50 pieces 1 piece Aero PET dome lid, size 98 mm, with holes 2 pieces Aero clear PP long spoons, pack of 100 By weight of ingredients, divide by half from the recipe because there are 2 layers. Preparation Wash Japanese rice until the water is clear, soak in water for 30 minutes, then cook until cooked. Wait until the rice is cooked, scoop out the rice and season with sushi rice seasoning. Serve in a 16 ounce clear plastic cup by placing the seasoned fish eggs on the bottom, followed by 100 grams of cooked Japanese rice. Then divide the salmon in half, Japanese rolled egg, Japanese cucumber, seaweed, and cut the frozen imitation crab meat diagonally, in that order. Alternate layers, add 100 grams of rice, then arrange salmon, Japanese rolled egg, Japanese cucumber, seaweed, and sliced frozen imitation crab meat on top. Garnish with seasoned fish eggs on top and sprinkle with a little seaweed.
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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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Stir-fried noodles with seafood by the sea
food Food type Main Ingredients Take time Serve Chinese food noodles and Pasta Seafood 45 Min 1 place ingredient 4 pieces of frozen white shrimp, unpeeled, deveined, with tail intact 40 grams Marine Pro steamed crab meat 10 grams of Aero medium shiitake mushrooms 40 ml Aero Sauce 1100 g. 50 grams of frozen squid with pineapple slices 50 grams of thin egg noodles 10 grams Aero tapioca flour 260 ml. Aero drinking water, size 6 liters, 1 gallon 10 grams fresh garlic, peeled, chopped 10 grams of spring onions, cut into 1-inch pieces 25 grams of Chinese chives, cut into 1-inch pieces 50 grams of sliced bamboo shoots 80 ml Aero Soybean Oil 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 1. Clean the squid, score the squid beautifully, and cut into pieces. 2. Boil water, add bamboo shoots and blanch. Remove and put in cold water. Then use the same water to blanch squid and shrimp until cooked. Remove and put in cold water. 3. Rinse the noodles in water, then blanch them in hot water. Remove and shock them in cold water, then sear them in a pan over high heat. Scoop them into a serving dish. 4. Heat a pan over low heat, stir-fry garlic until fragrant and yellow, then stir-fry the sauce until fragrant, add water, wait until it starts to boil, add bamboo shoots, and the seafood that was blanched. 5. Then add mushrooms, chopped chives. When everything is cooked, add cornstarch mixed with water, stir until the liquid is thick enough. Add chopped spring onions and pour over the prepared noodles. Sprinkle with crab meat before serving.
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Pickled Saba Fish
food Food type Main Ingredients Take time Serve Japan Seafood fish 45 Min 1 place ingredient 2 Norwegian Saba fish Salt (for marinating fish) 300 ml. Rice vinegar 100 ml. Mirin 5 teaspoons sugar Preparation Thaw the mackerel, cut off the head and remove the organs, then fillet and remove the bones. Pull out the bones in the middle of the fish and fillet the bloody parts until the fish meat is clean. Rub salt all over both sides of the fish, then refrigerate for about 1-2 hours to remove water from the fish. When the marinating time is complete, remove the fish sauce and rinse until all the salt is gone, then pat the fish dry. Then mix vinegar, mirin and sugar in a bowl, mix until well blended. Soak the fish and marinate for at least 5 hours. When the time is up, you will notice that the fish meat will change color from clear to cloudy. The taste will be sweet and sour. Remove the fish from the marinade and store in the refrigerator for another 4-5 days. Before cooking, the fish skin must be peeled off.
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Scallops with Lemon Butter Sauce
food Food type Main Ingredients Take time Serve Fusion food Seafood Scallops 15 Min 3 places ingredient 9 large scallops 1/2 teaspoon salt 1/8 teaspoon pepper 15 grams olive oil 40 grams butter 0.5 lemons 1 gram parsley Preparation Pat the scallops dry, sprinkle with salt and pepper, and set aside. Heat a pan and add oil. When the oil is hot, add the scallops and fry. Be careful not to overcrowd the pan. When the bottom of the scallops are browned, flip them over and add about 15 grams of butter. When the butter melts, spoon the butter over the scallops. Fry until both sides are cooked through, with the skin of the oysters golden brown and the meat still slightly soft and springy in the center. Remove from heat and set aside on a plate. In the same pan, add the remaining butter. When the butter starts to melt, add the lemon juice. Mix the sauce together. Season with a little salt and pepper. Turn off the heat. Pour the lemon butter sauce over the scallops and garnish with parsley.
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Garlic butter lobster with pasta
food Food type Main Ingredients Take time Serve Fusion food Seafood Shrimp 30 Min 2 places ingredient 100 grams of unsalted butter (160 grams of garlic butter) 30 grams minced garlic (160 grams garlic butter) 3 grams chopped Italian parsley (160 grams garlic butter) 3 grams Italian basil (160 grams garlic butter) 160 grams garlic butter 15 grams Dijon mustard (160 grams garlic butter) 2 grams salt (160 grams garlic butter) 4 grams of sugar (160 grams of garlic butter) 4 grams of Aromat (160 grams of garlic butter) 1 gram ground black pepper (160 grams garlic butter) 1 piece Q Fresh frozen lobster tail 20 grams garlic butter Capellini Chili Garlic Ingredients 15 grams olive oil 15 grams sliced garlic 0.5 g. 1 dried chili pepper 2 grams Italian parsley 1 gram salt 1 gram ground black pepper 1 gram aromat 50 grams of Capellini noodles, size 1 20 grams Parmesan cheese 15 grams unsalted butter 0.25 lemon 1 piece Preparation Beat unsalted butter until white. Mix minced garlic, Italian parsley, Italian basil, salt, Thai chili. Aroma and sugar and butter that have been beaten together and then frozen. The cheese is then cut into pieces. Skewer the lobster to keep it straight and not bent. Blanch the lobster in boiling water for 2-3 minutes to make it easier to remove the meat. Shock the lobster in cold water to stop the heat and prevent overcooking. Remove the lobster meat from the shell. Place the lobster on a tray, place the garlic butter on the lobster meat, bake at 200 degrees for 4 minutes until the butter melts. Boil the capelini pasta in boiling water for 2 minutes. Heat a pan with olive oil and sliced garlic, dried chili. Stir-fry until the garlic starts to turn yellow, then add the boiled noodles and stir-fry. Season with salt, pepper, aroma and stir-fry again. Add the Italian parsley and butter and turn off the heat. Mix the Parmesan cheese with the pasta. Serve the capellini pasta on a plate with lobster and lemon.
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Condo Fried Oysters
food Food type Main Ingredients Take time Serve Thai Seafood Chilean Mussels 45 Min 1 place ingredient 100 grams of imported carrots, Chinese/Vietnamese, 1 kg 100 grams of radish 1 kg 5 grams of spring onions, 300 grams of green onions 250 grams tempura flour 80 g Aero Frozen Chilean Mussels 400 ml Bonus Palm Oil 2 liters x 2 bottles 400 ml clean water 20 grams Aero Chicken Dipping Sauce 20 grams Aero Sriracha Chili Sauce 0.5 g Aero Ground Pepper Preparation Squeeze out some of the water from the mussels, then set aside. Mix tempura flour and water together, then add mussels and shredded vegetables. Heat oil in a pan to 150 degrees Celsius, then fry. Separate into pieces: oysters + vegetables. Sprinkle with ground white pepper before serving and serve with dipping sauce.
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Lobster Bruschetta with Seafood Mayo
food Food type Main Ingredients Take time Serve Western food Snacks Seafood 50 Min 1 place ingredient 150 grams diced lobster 10 pieces of French bread, sliced 50 grams diced cherry tomatoes 30 grams of diced onion 20 grams diced celery 20 grams diced green bell pepper ½ teaspoon paprika powder 10 grams finely chopped garlic 20 grams olive oil Fingertips grab salt Fingertips pick up pepper For decoration: coriander Seafood Mayo Sauce Ingredients 10 grams Aero Mayonnaise 50 grams Aero seafood sauce Preparation method Put olive oil in a pan and heat it over the stove. When hot, toast the bread until it turns brown on both sides. Place lobster, tomatoes, onion and celery in a mixing bowl and toss to combine. Set aside. Make seafood mayo by mixing Aero Mayonnaise and Aero Seafood Sauce together. Add the seafood mayo to a bowl and mix with the lobster. Season with salt, pepper, and paprika. Taste and adjust seasoning as desired. Place the lobster salad on the bread and garnish with coriander leaves. Serve. Recommendations - If you want to add more sourness and freshness, you can add juice and lemon or lime zest. - Bread can be changed to Sourdough Bread.
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Fried Calamari with Paprika and Lemon Mayonnaise Sauce
food Food type Main Ingredients Take time Serve Fusion food Snacks Seafood 45 Min 1 place ingredient Ingredients for Paprika Fried Squid 450 grams of fresh squid, sliced 75 grams Savepack Crispy Flour - for wet coating 150 ml lime water 240 grams Savepack Crispy Flour - for dry coating 45 grams of paprika powder, Yummy brand 1 liter oil for frying 65 grams lemon mayonnaise Ingredients for Lemon Mayonnaise Sauce (5 servings) 3 grams of salt 1 gram pepper 20 grams of sugar 30 ml. yellow lemon 300 grams real mayonnaise 3 grams of roasted Chinese garlic 3 grams chopped parsley Preparation Steps for making fried squid with paprika flavor Clean the squid thoroughly and cut into 1.5 - 2.0 cm thick slices. Drain and set aside. Mix lime water and wet flour together and set aside. Pat the squid dry. Coat it in wet flour, then coat it in dry flour. Use your fingers to gently coat the squid so that the flour sticks to the squid. Deep-fry at 180 degrees until crispy, about 3-5 minutes, depending on the size of the squid. When done, drain the oil and mix with paprika powder. How to make lemon mayonnaise sauce Bake the garlic until cooked for 15 minutes at 200-250 degrees. Place the garlic in a container and use a fork to roughly crush it. Dissolve sugar, salt, and chili with lime juice until the sugar dissolves. Add mayonnaise and roasted garlic. Mix well. Add chopped parsley (drain to prevent green smell)
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