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อาหาร ประเภทอาหาร ส่วนผสมหลัก ใช้เวลา เสิร์ฟ ไทย กับข้าว อื่นๆ 0 นาที 0 ที่
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Crispy pork with chili and salt, pickled eggs in fish sauce
food Food type Main Ingredients Take time Serve Thai Meat dishes pig 15 minutes 2 places ingredient 1 tablespoon fresh chili 250 grams of crispy pork 1 tablespoon coriander root 1/4 cup minced garlic yolk 125 ml. plain water 125 ml fish sauce 1/2 cup coconut sugar Green and red chili peppers 1 tablespoon chopped garlic Preparation Chop garlic, coriander root, green and red chili peppers. Cut the crispy pork into bite-sized pieces. Put fish sauce, water, and palm sugar in a pot and simmer until the sugar dissolves. Set aside to cool. Crack the eggs and separate the yolks. Marinate the yolks in the prepared fish sauce, then add sliced chili and sliced garlic. Place in the refrigerator for 1 night. Heat a pan with oil and fry garlic until golden brown. Add coriander root and chili and stir-fry together. Add crispy pork. Season with a little salt and sugar to taste. Sprinkle with chopped spring onions. Served over rice with pickled eggs.
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Traditional Crispy Noodles
food Food type Main Ingredients Take time Serve Thai Noodles and pasta Noodles and pasta 30 minutes 2 places ingredient 3 packs of Wai Wai noodles 1/2 block of yellow tofu, cut into small pieces 300 grams of diced river prawns 1/4 cup coarsely chopped shallots 1/4 cup coarsely chopped garlic 1 duck egg 1 cup water 1/2 cup vinegar Oil for frying, Palm Oil, Ruby Brand 1/4 cup tamarind juice 1/4 cup good quality fish sauce (Crispy noodle seasoning) 1/4 cup vinegar 1/2 cup palm sugar 1/4 cup granulated sugar 1 tablespoon finely ground black soybean paste 1 tablespoon lime juice Decorative vegetables Thinly sliced garlic Sliced chili peppers Chopped chives Bean sprouts, remove the tails Lemon halves Preparation Fry the vermicelli in hot oil using the brand of Palm Oil, Ruby. Fry the tofu, shrimp, and duck eggs by passing them through a sieve and frying them into rafts. Stir-fry garlic, shallots, soybean paste, sugar, good quality fish sauce, water, tamarind juice, palm sugar. Mix everything until dissolved. Add noodles and mix with sauce. Add shrimp, tofu, bean sprouts, chives and mix well. Serve garnished with red chili.
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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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Fried sea bass with soybean paste
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 1 tablespoon soybean paste 1 teaspoon Chinese rice wine 1 cup broth 3 tablespoons vegetable oil 30 grams bacon 3 cloves of garlic, crushed 1 tablespoon chopped ginger 1 tablespoon oyster sauce 10 grams of palm sugar 1 tablespoon tamarind juice 1 sea bass salt White pepper 2 tablespoons of crispy flour Palm oil, Ruby brand (for frying) spring onion Red chili pepper Preparation Stir-fry bacon, garlic, ginger, add broth and wait for it to boil. Add oyster sauce, palm sugar, soybean paste, tamarind, and Chinese rice wine. Sea bass fillet, both meat and head, for frying, season with salt and pepper, coat with flour, deep-fry in palm oil, brand: Tubtim Arrange the fried fish on a plate and pour the prepared sauce over it. Serve garnished with spring onions and red chili peppers.
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Fried Roti with Chicken Massaman Curry
food Food type Main Ingredients Take time Serve Thai Meat dishes chicken 30 minutes 1 place ingredient 2 sheets of frozen roti sheets (fried roti ingredients) Vegetable oil for frying (ingredients for fried roti) 2 pieces of boneless chicken thighs (chicken massaman curry ingredients) 1 diced potato (chicken massaman curry ingredient) 80 grams Massaman curry paste (chicken massaman curry paste ingredients) 80 grams of peeled peanuts (chicken massaman curry ingredient) 4 tablespoons palm sugar (chicken massaman curry mixture) 3 tablespoons fish sauce (chicken massaman curry mixture) 3 tablespoons tamarind juice (chicken massaman curry paste) 300 ml. coconut milk box (chicken massaman curry ingredient) 2 tablespoons of vegetable oil for stir-frying, brand: Taptim (Chicken Massaman Curry) 2 cucumbers, thinly sliced (pickled vegetables) 2 sliced shallots (ingredients for pickling) 1 piece of red chili, sliced (ingredients for pickling) 1/2 cup vinegar (for pickling) 3 tablespoons of sugar (for pickled vegetables) 1 teaspoon salt (for pickled vegetables) Preparation Stir-fry Massaman curry paste with vegetable oil, brand: Taptim. Stir-fry until fragrant. Gradually add coconut milk, palm sugar, fish sauce. Turn up the heat to high and bring to a boil. Add chicken, diced potatoes, and tamarind juice. Continue to simmer until everything is cooked. Serve with fried roti sheets and pickled vegetables.
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Minced pork and pork liver soup
food Food type Main Ingredients Take time Serve Thai Soup / Curry / Clear Soup pig 15 minutes 2 places ingredient 100 grams minced pork 50 grams pork liver 5 grams ginger 1 piece of pickled plum 1 tablespoon pickled plum juice 600 ml plain water 4 shiitake mushrooms 1/3 teaspoon seasoning powder, Aroysure pork flavor 1 cube Knorr Pork Soup Cube 1/8 teaspoon pepper 15 grams celery 10 grams of spring onions 1 teaspoon fried garlic Preparation Season the minced pork with seasoning powder. Delicious for sure. Pork flavor. Mix the ingredients together. Bring water to a boil, add Knorr Pork Stock Cube, followed by ginger, pickled plum juice, pickled plum. Use a spoon to scoop the minced pork into the pot, followed by the mushrooms, pepper, and pork liver. Bring to a boil, then add the spring onions and celery. Ready to serve, sprinkled with fried garlic.
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Spaghetti with pork chunks and basil
food Food type Main Ingredients Take time Serve Thai Noodles and pasta pig 15 minutes 2 places ingredient 180 grams minced pork 1 clove garlic 1 root coriander root 10 peppercorns 1-2 chili peppers 2 grams of basil leaves 1/2 teaspoon seasoning powder, Aroysure pork flavor 2 tablespoons oil 80 grams spaghetti 4-5 red chili peppers 2 grams garlic 25 grams shimeji mushrooms 40 grams of onion 1 teaspoon soy sauce 1 teaspoon oyster sauce 1/4 teaspoon sugar 1/2 teaspoon seasoning powder, Aroysure pork flavor 2 tablespoons stock 10 grams of basil leaves 1 tablespoon oil 1/4 cup crispy fried basil leaves Preparation Mix minced pork with coriander root, seasoning powder, Aroysue Pork Flavor, chili, chopped coriander leaves, mix well. Shape into balls, heat oil in a pan, fry the pork until cooked. Heat oil in a pan and stir-fry garlic, red chili, followed by diced onion, and cooked spaghetti. Mix until well blended. Season with seasoning powder, Aroysure pork flavor, light soy sauce, oyster sauce, sugar, stock, shimeji mushrooms, basil leaves, then add pork cubes and stir-fry until well blended. Ready to serve, sprinkled with crispy basil leaves.
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Crab wearing a sarong
food Food type Main Ingredients Take time Serve Thai Snacks crab 30 minutes 1 place ingredient 10 pieces aro frozen imitation crab meat 70 grams aro vermicelli 25 grams of oil for frying 30 grams aro mayonnaise (dipping sauce) 30 grams of ready-made seafood dipping sauce (Emperor) (dipping sauce) Preparation Soak the vermicelli in water until soft. Soak the softened rice vermicelli in hot water for 2-3 minutes, then rinse and drain. Cut the crab sticks in half crosswise and wrap with vermicelli. Heat oil in a pan over medium heat. Put the prepared crab sticks in the frying pan until they are colored. Scoop up and serve with dipping sauce.
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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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Giant steak to please teenagers
food Food type Main Ingredients Take time Serve Thai Meat dishes chicken 30 minutes 1 place ingredient 40 g Deeley Spicy Burger Sauce 40 ml. plain water 1 piece Aero Burger Bun 10 grams of Allowrie Blend Spread, salted butter 1 slice Chesdale Cheddar Cheese, plain flavor 30 grams sliced cherry tomatoes 10 grams of green oak lettuce 5 grams of Dijon mustard 15 g Deeley Burger Sauce 70 grams Aero Pasta Spaghetti 15 grams peeled garlic 30 grams Aero smoked breakfast sausage with crispy skin 1 gram Rosdee Chicken Flavor Seasoning Powder 2 grams Mitr Phol sugar 2 grams of Prungthip iodized table salt 1 tbsp pomegranate, soybean oil 30 grams coarsely chopped basil 500 grams of Aero, frozen skinless chicken breast 1 gram of McGarrett baking soda powder 50 grams Safepack breadcrumbs 15 g Deeley BBQ Sauce 220 grams of frozen pangasius fish fillet (170-220 grams/piece) 50 grams of Safepack crispy fried flour 1 egg, Aero, size 2 100 ml. Pollen, palm oil, bag type 20 grams of rachinee tomatoes 150g Aero Frozen French Fries, Straight, 10mm 3 grams of Prungthip iodized table salt 20 grams of green oak lettuce 20 grams cabbage 20 grams of frozen mixed vegetables 50 grams Aero salad cream 1000 grams 40 grams of water 1 gram of McGarrett baking soda powder 40 g Deeley BBQ Sauce 500 grams of Aero, frozen skinless chicken breast Preparation How to make spaghetti with sausage/assemble burgers Heat a pan with oil, stir-fry dried chili and garlic until fragrant, then add sliced chicken sausage. Add spaghetti and stir-fry until well blended. Season with chicken seasoning powder. Add basil leaves and stir until everything is well combined. Arrange on a serving plate. Spread butter on both sides of the burgers and pan-fry until golden brown. Grill the spicy marinated chicken until cooked. Spread mustard on the bottom of the bread, top with green oak and then tomato. Top with burger patties and place cheese on top. Spread the burger buns with burger sauce and place them on top. Skewer and serve. How to make Spicy / BBQ Chicken Breast Marinate everything together and leave overnight. Cook by grilling or slow cooking with a Sous Vide machine at 67 degrees Celsius for at least 1 hour. How to make steak Take the marinated chicken breast and grill it on a pan until cooked. Serve. Pat the fish dry, then coat with flour, egg and breadcrumbs. Fry the fish over medium heat until cooked and golden brown. Serve with lemon wedges. How to make salad and french fries, all serving arrangements Fry the French fries in hot oil until golden brown. Mix with salt and melted butter. Serve. Place the Green Oat Frisée on a plate with burgers, spaghetti, steak and French fries. Then place the shredded carrots and cherry tomatoes on top of the vegetables. Sprinkle with the boiled frozen mixed vegetables. Place the salad dressing on the side of the salad. Served on a giant plate with chili sauce, ketchup, and mayonnaise.
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Strawberry Yogurt Smoothie
food Food type Main Ingredients Take time Serve Thai drink fruit 3 minutes 1 place ingredient 150 grams ARO FROZEN STRAWBERRY 100 grams Aero Natural Yogurt 2 kilograms 60 ml Aero 100% pure honey 1000 grams x 2 bottles 510 ml Aero drinking water, size 6 liters, 1 gallon 1 piece Aero PET dome lid, size 95 mm. 1 piece Aero PP water cup, U shape, 16 oz. x 50 pieces Preparation 150 g. of frozen strawberries. Microwave on medium heat for 30 seconds until soft. Then add strawberries, 60 ml. honey, 30 ml. drinking water, 50 g. yogurt, 480 g. ice into a blender. Blend until smooth. Pour 50 g. of yogurt into half of the glass and decorate the bottom of the glass. Then pour the blended drink into half of the glass, then pour the remaining yogurt into the glass and the remaining drink. Decorate with strawberries and serve.
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