Recipe
Steamed chicken with herbs and red sauce
food Food type Main Ingredients Take time Serve Thai Dishes chicken 60 Min 1 place ingredient Steamed Chicken, 2 servings 500 pieces, 2 pieces of chicken legs with hips 6 grams of Thai Fa seasoning powder, chicken flavor 15 grams peeled garlic 2 grams Aero black peppercorns 10 grams of coriander root 15 ml. cooking oil 20 ml. plain water Red Sauce 2 servings 300 ml water 60 grams hoisin sauce 30 grams oyster sauce 7 grams of sugar 10 ml Chinese liquor 10 grams Hong Kong tapioca flour 10 grams water 5 grams of soaked shiitake mushrooms, sliced, 20 grams 30 grams of ginkgo 15 ml. oil for stir-frying 1 gram Safepack ground white pepper 4 grams of Thai Fa seasoning powder, chicken flavor 1 serving 1 piece steamed chicken 200 grams of red sauce 400 g Aero Frozen White Asparagus Preparation Use a fork to poke holes all over the chicken pieces. Pound the coriander roots, garlic, and pepper together. Mix the seasoning powder with water and the three pounded ingredients together. Then marinate with chicken pieces so that the marinade penetrates the chicken meat. Add rice bran oil and mix thoroughly with the chicken pieces again. Set aside for half an hour. Then steam until cooked. Heat a pan with oil and shiitake mushrooms and stir-fry until they start to turn yellow. Add Chinese rice wine, ginkgo nuts, soup, hoisin, oyster sauce, sugar, and pepper. Simmer until the sauce starts to boil, then add the cornstarch mixed with water and simmer until thick. Serve the chicken on steamed asparagus and top with red sauce and garnish with coriander.
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Roasted pork belly with garlic sauce
food Food type Main Ingredients Take time Serve Thai Dishes Pork 20 Min 1 place ingredient 450 grams of long pork belly 2 grams of salt 1 liter of water 50 liters, 1 liter of frying oil 20 grams of oil for stir-frying 30 ml. Dek Somboon Seasoning Sauce 60 grams of palm sugar 30 grams of water 1 gram Safepack ground white pepper 3 grams garlic powder 20 grams, Safepack, ready-to-use fried garlic 20 grams Aero fried shallots 3 grams Safepack ready-to-use fried garlic (decoration) 3 grams Aero fried shallots (decoration) Garnish with coriander Garnish with sliced chili peppers Preparation Bring water to a boil, add salt, then add pork and boil until cooked. Set aside the boiled pork and cut into bite-sized pieces. Heat a pan with oil for frying. When the oil is hot, add the pork belly and fry until golden brown. Then set aside. Put oil, water, salt, seasoning sauce, palm sugar, garlic powder, white pepper in a pan and simmer until the sauce thickens. Put the fried pork belly in the pan and stir-fry until the sauce coats the pork pieces. Arrange pork on a plate, sprinkle with fried shallots and fried garlic, and garnish with coriander.
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Herb-baked brown rice
food Food type Main Ingredients Take time Serve Thai Rice Dishes rice 60 Min 1 place ingredient 200 grams of San Dee 100% fragrant brown rice 30 ml Aero Soybean Oil 50 grams of mackerel 15 grams of young pepper 15 grams fresh peeled garlic 30 grams Aero All-Purpose Stir-Fry Sauce 0.5 grams of kaffir lime leaves, stems removed 5 grams of garden chili peppers, stems removed 15 grams lemongrass 50 g. mackerel, 200 g. (for garnishing) 10 grams peeled shallots 5 grams of garden chili peppers, stems removed 5 grams Aero fried shallots 0.5 grams of fried kaffir lime leaves 1 lemon wedge Preparation Cook rice in a ratio of rice to water of 1:2. Heat a pan with oil, stir-fry the herbs, add the mackerel, add the Aero Stir-fry Sauce, turn off the heat, add the cooked rice, mix well and set aside. Put the fried rice in a container and bake at 180 degrees for 5-8 minutes. Serve by garnishing the dish with half a mackerel, shallots, chili peppers, fried shallots, and fried makrut lime leaves.
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Three Kings Rice Porridge
Cuisine Dish type Main ingredients Cook Servings Thai Rice Dishes Pork, chicken and shrimp 45 Min 1 place ingredient 150 grams of cooked rice for making rice porridge 30 grams of pork meatballs, 5 pieces 30 grams of chicken meatballs, 5 pieces 50 grams of fresh shrimp, split back, leaving tail on, 3 pieces, boiled 200 ml. 3 fresh shrimps, deveined and tail intact, boiled, soup stock 3 grams of fried garlic oil 1 gram of spring onion 0.5 g coriander 0.5 g ground white pepper 3 liters of broth 5000 grams of water 300 grams of carrots 300 grams of radish 60 grams of Thai Fa seasoning powder Pork meatballs 500 grams of minced pork 20 grams of three friends 15 grams of Thai blue powder Chicken meatballs 500 grams of minced chicken 20 grams of three friends 15 grams of Thai blue powder Preparation Boil the broth with all vegetables until it reduces to 3 liters, then season with Thai Fa powder. Marinate the meat with all ingredients and knead it well in a bowl. Refrigerate before forming into balls and boiling in boiling water. Boil the shrimp in the fish ball water to enhance the flavor. Served with steamed rice, pork-chicken meatballs, fried garlic oil, spring onions and coriander, and Thai soup.
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Roasted Chinese Sausage with Chili and Salt
food Food type Main Ingredients Take time Serve Thai Dishes Pork sausage 45 Min 1 place ingredient 170 grams Aero Chinese sausage 40 ml. Oil for frying 750 ml. 15 grams of red chili, chopped 30 grams minced garlic 8 grams chopped green onions 1 gram ground pepper 1 gram salt 1 gram of sugar 15 ml. cooking oil Preparation Cut Chinese sausage into slices and set aside. Fry the sliced Chinese sausage until cooked over low heat. Scoop out the sausage and set aside. Heat a pan with oil, then add garlic, chili, Chinese sausage, season with pepper, salt, and sugar. Add chopped spring onions and serve.
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Ribeye Steak Curry Rice
food Food type Main Ingredients Take time Serve Thai Curry Beef 45 Min 1 place ingredient Ingredients for 1 serving 200 grams of cooked rice 200 grams Australian Wagyu Ribeye 0.5 grams of salt 0.5 g ground white pepper 100 grams of massaman sauce 0.5 g. Kaffir lime leaves, for decoration 0.5 g. sliced chili peppers, for decoration Cooks 1,000 grams of rice. 500 grams of rice, Benjarong Jasmine rice 750 grams of water Massaman sauce 300 ml. 50 grams of massaman curry paste 50 grams of red curry paste 100 ml coconut milk for stir-frying 150 grams coconut milk for curry 100 ml. plain water 75 grams of palm sugar 5 ml fish sauce 10 grams of red chili peppers Preparation Heat a pan, add coconut milk and simmer until the coconut milk separates. Add red curry paste and massaman curry paste and stir-fry until fragrant, then add palm sugar. Once the palm sugar has dissolved, add 1 part coconut milk and water. Add sliced chili peppers and bring to a boil. Season with fish sauce and simmer until cooked. Strain to keep only the steak sauce. Heat a pan and add oil for grilling the meat. Place the meat in the pan and cook each side to your liking. When done, let it rest for 3-5 minutes before slicing and serving. Served with Benjarong Jasmine rice.
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Braised Pork Ribs with Soybean Paste
food Food type Main Ingredients Take time Serve Thai Rice Dishes Pork, chicken and shrimp 60 Min 2 places ingredient 1000 grams of pork ribs 30 grams garlic 15 grams of shallots 45 ml vegetable oil 120 grams of soybean paste 700 ml. plain water 30 grams oyster sauce 15 ml light soy sauce 2 ml Chinese liquor 2 grams sweet soy sauce 3 grams of Aero brown sugar 1 gram of spring onion for garnish before serving 5 grams coriander root Preparation Can be used as a side dish for 2 servings, or as a rice topping, or served with rice for 5 servings. Massage the pork ribs and Chinese rice wine together and set aside. Heat a pot, add vegetable oil, and fry the shallots, garlic and coriander root until fragrant, then add the pork ribs and fry over high heat. When the pork ribs start to tighten, add the soybean paste and stir-fry until fragrant, then add the seasonings and water. Set the pressure cooker to medium heat for about 30 minutes, then open the lid and simmer for another 5 minutes until the water reduces. Serve with steamed rice.
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Spicy pickled morning glory salad
food Food type Main Ingredients Take time Serve Fusion food Rice Flour Vegetable 15 Min 2 places ingredient 80 grams of ready-made Aero brand sauce 100 grams of white shrimp 70 grams of boiled octopus 50 grams of asparagus 30 grams of straw mushrooms 20 grams basil 2 grams of kaffir lime leaves 30 grams tomatoes 30 grams of onion 10 grams of spring onions 10 grams of celery 20 grams of lemon 1 gram fried dried chili for garnish Preparation Prepare, cut, trim the ingredients and set aside. Bring a pot of water to a boil. Blanch the asparagus shoots, basil leaves, lime leaves, and straw mushrooms until cooked. Set aside. Boil the squid and shrimp in boiling water until cooked. Set aside. Combine all ingredients in a mixing bowl. Season with dressing and lime juice. Mix well. Scoop into prepared containers, garnish with fried dried chili and serve.
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Stir-fried venison with young coconut shoots
food Food type Main Ingredients Take time Serve Thai Dishes Other 15 Min 1 place ingredient 100 grams Aro stir-fried sauce 200 grams of frozen trimmed venison 220 grams of young coconut shoots 50 grams of basil leaves 3 grams of kaffir lime leaves 20 grams red chili pepper 15 grams of young pepper 25 grams sliced galangal 15 grams vegetable oil 60 grams of water Preparation Prepare, cut, trim the ingredients and set aside. Boil the sliced coconut shoots in boiling water until cooked. Set aside. Heat oil in a pan, add deer meat and stir-fry until 70% cooked, add coconut shoots, season with stir-fried sauce and water. Add chili, young pepper, galangal, kaffir lime leaves and basil leaves. Stir-fry until well blended and fragrant. Scoop into a container and serve.
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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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Lava Egg Rice with Basil Sauce
food Food type Main Ingredients Take time Serve Thai Dishes Pork 45 Min 1 place ingredient 150 grams of cooked rice 2 chicken eggs 15 ml cream 0.5 grams of salt 5 ml oil 135 grams minced pork 40 grams Aero basil sauce 5 ml oil Preparation Mix the eggs, cream, salt and pepper together. Heat oil in a pan and add the prepared eggs. Stir the eggs all over the pan. Wait for the eggs to set at the bottom of the pan. Place the eggs on top of the rice. Heat another pan, add oil, when hot add chili and minced pork. Stir-fry minced pork until cooked, then add ready-made basil sauce. Scoop the basil and place it on top of the lava eggs.
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Fruit Smoothie Bucket
food Food type Main Ingredients Take time Serve Thai drink Fruit 15 Min 1 place ingredient 200 ml coconut water 50 grams coconut meat 30 ml syrup 600 grams of ice 45 ml. Orange Syrup 100 grams of frozen mandarin orange pulp 80 grams of fresh orange pulp for decoration 3 grams rosemary leaves Preparation Combine coconut water, coconut meat, syrup and ice in a blender. Blend until smooth. Scoop into a container and set aside. Mix orange syrup and syrup together. Pour into a blender, add ice and frozen orange pulp, blend until smooth, then scoop into a container and set aside. Pour the blended coconut mixture into a glass, half full, followed by the blended orange juice. Garnish with fresh orange zest and rosemary.
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