Recipe
กุ้งอบวุ้นเส้น
อาหาร ประเภทอาหาร ส่วนผสมหลัก ใช้เวลา เสิร์ฟ ไทย ก๋วยเตี๋ยว และ พาสต้า กุ้ง 20 นาที 3 ที่ ส่วนผสม 125 กรัมซีอิ๊วขาว ตราเด็กสมบูรณ์(ซอสอบวุ้นเส้น) 275 กรัมซอสปรุงรสฝาเขียว ตราเด็กสมบูรณ์(ซอสอบวุ้นเส้น) 50 กรัมซีอิ๊วดำ ตราเด็กสมบูรณ์(ซอสอบวุ้นเส้น) 100 กรัมน้ำตาลทราย(ซอสอบวุ้นเส้น) 100 กรัมน้ำมันงา(ซอสอบวุ้นเส้น) 150 กรัมเหล้าจีน(ซอสอบวุ้นเส้น) 950 กรัมน้ำสต็อคไก่(ซอสอบวุ้นเส้น) 1 ช้อนโต๊ะน้ำมันพืช(ส่วนผสมกุ้งอบวุ้นเส้น) 40 กรัมหมูสามชั้น(ส่วนผสมกุ้งอบวุ้นเส้น) 15 กรัมขิงแก่ หั่นแว่น(ส่วนผสมกุ้งอบวุ้นเส้น) 20 กรัมกระเทียมจีนปอกเปลือก(ส่วนผสมกุ้งอบวุ้นเส้น) 1 ช้อนชาพริกไทยขาวเม็ดบุบ(ส่วนผสมกุ้งอบวุ้นเส้น) 1/2 ช้อนชาชวงเจีย(ส่วนผสมกุ้งอบวุ้นเส้น) 200 กรัมซอสกุ้งอบวุ้นเส้น(ส่วนผสมกุ้งอบวุ้นเส้น) 200 กรัมวุ้นเส้นแช่น้ำ(ส่วนผสมกุ้งอบวุ้นเส้น) 3 ตัวกุ้งขาว (ขนาด 30 ตัว/กิโลกรัม)(ส่วนผสมกุ้งอบวุ้นเส้น) 20 กรัมต้นหอม(ส่วนผสมกุ้งอบวุ้นเส้น) 30 กรัมขึ้นฉ่าย(ส่วนผสมกุ้งอบวุ้นเส้น) 5 กรัมพริกชี้ฟ้าแดงหั่นเฉียง(ส่วนผสมกุ้งอบวุ้นเส้น) 40 กรัมกระเทียมจีนปอกเปลือก(น้ำจิ้มซีฟู้ด) 15 กรัมรากผักชี(น้ำจิ้มซีฟู้ด) 35 กรัมพริกขี้หนูสวน(น้ำจิ้มซีฟู้ด) 80 กรัมน้ำมะนาว(น้ำจิ้มซีฟู้ด) 120 กรัมน้ำปลา(น้ำจิ้มซีฟู้ด) 90 กรัมน้ำตาลทราย(น้ำจิ้มซีฟู้ด) การเตรียมการ ซอสอบวุ้นเส้น ตั้งกระทะทำตัวซอสโดยการผสมซอยหอยนางรม ซีอิ๊วขาว ซอสฝาเขียว ซีอิ๊วดำ น้ำตาลทราย คนให้ส่วนผสมเข้ากัน ใส่น้ำมันงา เหล้าจีน และน้ำสต๊อกไก่ กุ้งอบวุ้นเส้น ตั้งหม้อใส่น้ำมันลงไป ตามด้วยหมูสามชั้น ขิงหั่นแว่น กระเทียม พริกไทยขาวเม็ด ชวงเจีย ผัดจนได้กลิ่นหอมแล้วเติมซอสอบวุ้นเส้นลงไป ใส่วุ้นเส้นคลุกให้เข้ากันกับตัวซอส และปิดฝาหม้อ อบประมาณ 30 วินาที ใส่กุ้งขาว และปิดฝาอบอีกรอบ นานประมาณ 1 นาที ตามด้วยต้นหอม ขึ้นฉ่าย พริกชี้ฟ้าแดง น้ำจิ้มซีฟู้ด ปั่นกระเทียมจีน รากผักชี พริกขี้หนูสวน น้ำมะนาว น้ำปลา น้ำตาลทราย ผักชี และผงปรุงรสไก่ปั่นให้ละเอียด
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Shrimp Fritters
food Food type Main Ingredients Take time Serve Thai Snacks shrimp 40 minutes 2 places ingredient 4 grams of salt (shrimp cake ingredients) 20 grams of garlic (ingredients for fried shrimp cakes) 10 grams of coriander root (ingredient for fried shrimp cakes) 1 gram white pepper (ingredient for shrimp cakes) 500 grams of white shrimp (ingredients for fried shrimp cakes) 200 grams of diced pork fat (ingredients for shrimp cakes) 10 grams of sugar (ingredients for fried shrimp cakes) 30 grams of light soy sauce (ingredients for fried shrimp cakes) 100 grams Safepack Crispy Fried Flour (Ingredients for Battering) 1 egg (for batter) 1 egg white (for batter) 100 grams of breadcrumbs (battery ingredients) - Oil for frying (batter mix) 50 grams of water (dipping sauce ingredients) 1 gram salt (dipping sauce ingredient) 80 grams of palm sugar (dipping sauce ingredient) 20 grams red chili (dipping sauce ingredient) 200 grams pineapple (dipping sauce ingredients) Preparation Pound together three spices, add salt, garlic, coriander root, white pepper, and pound until fine. Peel the shrimp, remove the black vein, cut in half and use a knife to hit the shrimp. Then mince with small diced pork fat. Continue to pound, add sugar and light soy sauce, pound until sticky and firm. Shape into pieces and then coat with Safepack brand crispy flour. Dip in egg, then coat in breadcrumbs. Set up a frying pan and fry until cooked and golden brown. To make the dipping sauce, put water, salt, palm sugar, red chili, and pineapple in a pot and simmer until cooked. Blend until the sauce is smooth. Arrange the fried shrimp cakes on a plate with the dipping sauce. Serve immediately.
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Curry rice with tempura shrimp and pickled vegetables
food Food type Main Ingredients Take time Serve Cooking techniques Meat dishes shrimp 30 minutes 1 place
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Golden Fried Rice
food Food type Main Ingredients Take time Serve Thai Meat dishes shrimp 15 minutes 1 place ingredient 200 grams of old jasmine rice, Aro brand 1 egg 1 duck egg 4 pieces of frozen shrimp with shells, Aro brand Aro brand chicken seasoning powder 10 grams of soybean oil, aro brand Chopped green onions Frozen tri-color vegetables, Aro brand salt Granulated sugar Side dishes: tomatoes, Japanese cucumbers, lemon Preparation Take old jasmine rice, Aro brand, wash the rice thoroughly and cook in a ratio of rice to water 1:1.3. Crack the egg yolks of chicken and duck eggs and beat them until they are well blended. Mix them with the cooked rice. Heat the oil and fry the shrimp until cooked. Heat a pan with oil, add rice and stir-fry, then add Aro Tri-Color Vegetables, season with sugar, salt, chicken seasoning powder and chopped spring onions. Serve with shrimps placed on fried rice and garnish with vegetables of your choice.
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Korean soybean paste soup
food Food type Main Ingredients Take time Serve Korea Soup / Curry / Clear Soup shrimp 30 minutes 1 place ingredient 60 grams of potatoes, diced 2 cm. 60 grams of diced onion, 2 cm. 60 g zucchini, diced 2 cm. 10 grams of large garlic cloves, finely chopped 500 grams of water 1/2 teaspoon anchovy powder 60 grams of large white shrimp, peeled and cut into sections 140 grams of Momen tofu, cut into 1-inch cubes 50 grams of Korean soybean paste 10 grams of red chili, sliced 10 grams of green chilli, sliced 10 grams of sliced Japanese leeks Preparation Place a Korean stone pot on the stove, add diced potatoes, diced zucchini, diced onion, finely chopped large cloves of garlic, and water. Add anchovy powder. When it boils, add cut white shrimp, diced Momen tofu, sliced red and green chili peppers, sliced Japanese leek. Add Korean soybean paste and boil for 5 more minutes. It's ready to serve.
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Pot of water with shrimp sauce
food Food type Main Ingredients Take time Serve Western food Noodles and pasta shrimp 20 minutes 1 place ingredient 140 grams of Daria Tori noodles salt 10 ml extra virgin olive oil 5 grams minced garlic 60 grams of shrimp with tail, Aero brand Coarsely ground black pepper 30 grams diced tomatoes Basil or Italian parsley 20 ml white wine 100 ml. Aero Pasta Sauce Preparation Boil water with salt. Boil Daria Tori pasta for 8 minutes. Stir fry with olive oil, garlic, shrimp, black pepper, tomatoes, basil, white wine. Mix well. Add pasta sauce, stir-fry noodles until well blended. Serve garnished with basil leaves.
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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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Penne with Lobster Tikka
food Food type Main Ingredients Take time Serve India Noodles and pasta shrimp 30 minutes 1 place ingredient 1 frozen lobster Ginger, garlic, coriander, crushed (as desired) 2 teaspoons turmeric powder 2 teaspoons ground red pepper 2 teaspoons tandoori masala 2 tsp Haldiram's Tikka Masala Sauce 30 grams cooking cream 10 grams unsalted butter Penne pasta (as desired) 1 tablespoon olive oil 2 tablespoons lemon juice 2 tablespoons chopped basil leaves Salt (a pinch) Preparation Cut frozen lobsters lengthwise and season with ginger, garlic, coriander, turmeric powder, red chili powder, tandoori masala, garam masala and a pinch of salt, lemon juice. Rub all over the lobsters. Bring water to a boil, add olive oil, and boil penne for about 8 minutes. Heat Haldiram's Tikka Masala Sauce in hot water. Heat a pan with butter, add Haldiram's Tikka Masala Sauce, Cooking Cream and simmer for a few minutes. Add chopped basil leaves. Pour the cooked tikka masala sauce over the cooked penne. Finish by adding the cooking cream again and sprinkling with chopped basil leaves. Mix the sauce well. Place a buttered pan on the stove to grill the prepared shrimp. Grill until cooked through. 7. Ready to serve.
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Spaghetti with Tom Yum Lobster Cream Sauce
food Food type Main Ingredients Take time Serve Western food Noodles and pasta shrimp 60 minutes 1 place ingredient 15 grams ARO Tom Yum Chili Paste (Tom Yum Cream Sauce Ingredients) 20 grams of shrimp paste (Tom Yum Cream Sauce Ingredient) 1/4 teaspoon sugar (Tom Yum Cream Sauce Ingredient) 1/2 teaspoon ARO Chicken Soup Powder (Tom Yum Cream Sauce Ingredient) 40 grams ARO whipping cream (Tom Yum cream sauce ingredient) 1 tbsp ARO Chili Oil (Spaghetti Ingredients) 150 grams of spaghetti (cooked) (spaghetti ingredients) 1 Canadian lobster (cooked) (spaghetti ingredients) 20 grams canned champignon mushrooms (spaghetti ingredient) 3 pieces of fried dried chili (spaghetti ingredient) 1 kaffir lime leaves (sliced) (spaghetti ingredients) Coriander, red chili (spaghetti ingredients) Preparation Canadian Lobster Preparation Process Pull the two claws apart and set aside. Remove the lobster head and set aside. Remove the meat from the body using scissors. Remove the lobster head and eggs, and keep the head for decoration. Use the back of a knife to break the claws slightly, then remove the meat. Steps for making Tom Yum sauce Put the sweet potatoes into a mixing bowl, add the Tom Yum paste, chili paste, sugar, chicken soup powder, whipping cream, mix well. Stir-frying steps Heat a pan with chili oil. When it starts to heat up, add canned mushrooms, followed by lobster meat. Stir-fry until everything is well combined. Add spaghetti (cooked) and stir-fry until well combined. Add fried dried chili and the mixed Tom Yum Kung sauce. Stir-fry until well combined. Add sliced kaffir lime leaves, sprinkle with red chili, stir-fry until well blended and arrange on a plate.
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Indian Style Stir Fried Shrimp with Chili
food Food type Main Ingredients Take time Serve India Meat dishes shrimp 15 minutes 2 places ingredient 10 pieces of medium-sized frozen shrimp, peeled with tail intact, Aro brand A little dark soy sauce A little bit of Sriracha Chili Sauce, Aro brand 2-3 chopped chili peppers 2-3 stalks of spring onions 1 lemon juice 1 teaspoon red pepper powder 4-5 cloves of garlic, minced 1 inch minced ginger 2 red/green giant chili peppers 2 tablespoons cornstarch 2 tablespoons of all-purpose flour, aro brand 1 tablespoon vinegar As you like: ginger, garlic A little salt, oil, chopped coriander Preparation Mix together ginger, minced garlic, dark soy sauce, red chili powder, lime juice and a little salt with the shrimp. Marinate for about 5 minutes. Then add cornstarch and coat the shrimp. Heat a pan with a little oil. Add the marinated shrimp and fry until cooked. Drain the oil and set aside. Heat a wok with a little oil and stir-fry with minced garlic and minced ginger over high heat for 1 minute. Add spring onion, minced chili, red/green chili, season with dark soy sauce, Sriracha chili sauce, stir-fry to combine. Mix the fried shrimp with the sauce and stir-fry until well blended. Add the vinegar and a little water. Add the all-purpose flour and chopped coriander. Turn off the heat. Ready to serve
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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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Stir-fried Macaroni with Shrimp
food Food type Main Ingredients Take time Serve Western food Noodles and pasta shrimp 0 minutes 6 places ingredient Shrimp Macaroni = 6 servings Boil the pasta 500 grams of La Molisana Chifferi Rigati 1.5 liters of water (for boiling noodles) 15 grams of salt 18 pieces of aro white shrimp, frozen 80 grams oil 50 grams minced garlic 200 grams sliced onion 5 chicken eggs 200 grams of 3-color vegetables 200 grams of sliced plum tomatoes Stir-fry sauce 400 grams aro tomato sauce 200 grams aro sriracha chili sauce 30 grams of sugar 50 grams of light soy sauce 1 gram ground white pepper Preparation Put water on the stove to boil noodles, add salt, wait until the water boils, then add noodles. While boiling, stir the noodles to prevent them from sticking together. Boil for about 15 minutes. Heat a pan, add oil, when the pan is hot add garlic, onion, stir-fry until cooked then add eggs. Add the shrimp next. When the shrimp is cooked, add the three-color vegetables, tomatoes, add the sauce and season. Add the cooked noodles, mix well, then add the tomatoes and tri-color vegetables last. Sprinkle with chopped spring onions.
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