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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