Recipe
Sweet fish sauce
food Food type Main Ingredients Take time Serve Thai Snacks other 20 minutes 10 places ingredient 240 ml. Real fish sauce, Dek Somboon brand 60 grams of shrimp paste 30 ml. plain water 1,600 grams of coconut sugar 400 grams of sliced shallots 80 grams of sliced red chili peppers 60 grams of chopped garden chili 30 ml lemon juice 100 grams of shrimp 100 grams of dried shrimp with shells Preparation Dissolve shrimp paste in plain water. Place a pan over medium-high heat and melt palm sugar. Add Dek Somboon brand fish sauce and dissolved shrimp paste. Mix until well blended. Add sliced shallots and simmer until the shallots are translucent. Add sliced bird's eye chili, sliced garden chili, and lime juice. Add the kapi and dried shrimp with shells. Continue to simmer over low heat until the mixture thickens.
Learn more
steamed rice topped with chicken
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 1 kilogram of rice, Chat Som brand (rice mixture) 100 grams of vegetable oil (rice oil ingredient) 150 grams of chicken fat (rice fat ingredient) 60 grams ginger (rice mixture) 20 grams of coriander root (rice mixture) 40 grams garlic (rice ingredient) 4 pandan leaves (ingredients for rice) 20 grams of chicken flavor seasoning powder (rice seasoning ingredient) 20 grams of light soy sauce (rice mixture) 2 grams sea salt (rice mixture) 30 grams of sugar (rice mixture) 1 gram ground pepper (rice ingredient) 1.2 liters of broth (rice mixture) 1 whole chicken, weighing 2 kilograms (rice mixture) 1 piece of food string or chicken hook (rice ingredients) 7 liters of water (rice mixture) 5 grams of sugar (for marinating chicken) (rice mixture) 5 grams of salt (for marinating chicken) (rice mixture) 1 gram ground pepper (for marinating chicken) (rice ingredients) 300 grams of offal (offal ingredients) 1 block of chicken blood (innards) 20 grams of tapioca flour (wash offal) (ingredients for offal) 500 grams of mature winter melon (soup stock ingredient) 5 grams coriander root (soup ingredient) 12 grams garlic (soup ingredient) 2 grams salt (soup ingredient) 1 gram ground pepper (soup ingredient) 20 grams Chicken flavor seasoning powder (soup ingredient) 30 grams chopped coriander (soup ingredient) 50 grams of old ginger (dipping sauce ingredient) 30 grams garlic (dipping sauce ingredient) 10 grams coriander root (dipping sauce ingredient) 10 grams of coriander (dipping sauce ingredient) 30 grams of green chili peppers (dipping sauce ingredient) 20 grams of garden chili (dipping sauce ingredient) 240 grams of soybean paste (dipping sauce ingredient) 70 grams sweet soy sauce (dipping sauce ingredient) 45 grams of light soy sauce (dipping sauce ingredient) 70 grams vinegar (dipping sauce ingredient) 90 grams of sugar (dipping sauce ingredient) 180 grams of rice (per serving) (Serving Ingredients) 60 grams boiled chicken (per serving) (Serving Ingredients) 15 grams of offal (per serving) (Serving Ingredients) 20 grams of blood (per serving) (Serving Ingredients) 4 pieces of cucumber (per serving) (Serving Ingredients) 1 gram coriander (per serving) (Serving Ingredients) 30 grams of Chicken Rice Dipping Sauce (per serving) (Serving Ingredients) 180 ml Broth (per serving) (Serving Ingredients) Preparation Making Khao Man 1. Start by stir-frying the chicken fat with crushed coriander roots, crushed garlic, ginger, and pandan leaves. Scoop out the chicken fat, leaving only the chicken fat, then add the Chat Som brand rice and stir-fry, followed by the soup. 2. Season with salt, sugar, ground pepper, chicken seasoning powder, light soy sauce. Mix all ingredients together and cook in a rice cooker until cooked. Boiling Chicken and Broth 1. Chicken preparation process: Season with pepper, salt, sugar, then boil in boiling water by dipping up and down about 4-5 times to get beautiful chicken skin. 2. Add mature pumpkin, coriander root, crushed garlic, and boil over medium heat for about 1 hour. 3. How to make soup: Boil water, season with salt, ground pepper, chicken seasoning powder, simmer over low heat for at least 20 minutes until the squash is cooked. Making dipping sauce 1. For the dipping sauce, put sugar, soy sauce, light soy sauce, sweet dark soy sauce, and vinegar in a pot. Turn on low heat and simmer until the sugar dissolves. 2. Then add garlic, old ginger, garden chili, green chili, coriander root, coriander stem, blend with liquid ingredients to make chicken rice dipping sauce.
Learn more
Tom Yum Noodles with Thick Soup
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 5 liters of plain water (Tom Yum noodle soup) 2 chicken frames (Tom Yum noodle soup) 2 roots of coriander root (Tom Yum noodle soup) 1 piece of onion, halved (for Tom Yum noodle soup) 5 glasses of galangal (Tom Yum noodle soup) 3 stalks of lemongrass (Tom Yum noodle soup) 3 leaves of kaffir lime leaves (for tom yum noodle soup) 250 grams of chili paste (Tom Yum noodle soup) 450 ml. sweetened condensed milk (Tom Yum noodle soup) 30 pieces of boiled sea bass, Q Fresh brand (Tom Yum noodle seasoning) 30 pieces of boiled shrimp, Q Fresh brand (Tom Yum noodle seasoning) 30 pieces of boiled fish balls, Q Fresh brand (Tom Yum noodle seasoning) 1 kilogram of small noodles (Tom Yum noodle ingredients) 500 grams of raw bean sprouts (Tom Yum noodle seasoning) 250 ml fish sauce (Tom Yum Noodle Soup) 250 ml. lemon juice (Tom Yum Noodle Soup) 150 grams of coarsely ground red and green chili peppers (Tom Yum noodle seasoning) 100 grams of chopped coriander (for tom yum noodles) 100 grams of chopped coriander (for tom yum noodles) 5 soft-boiled eggs (Tom Yum Noodle Soup) 3 pieces of steamed sea bass fillet, Q Fresh brand (1 serving of noodles) 3 pieces of boiled shrimp, Q Fresh brand (1 serving of noodles) 3 pieces of boiled fish balls, Q Fresh brand (1 serving of noodles) 100 grams of small noodles (1 serving of noodles) 50 grams raw bean sprouts (1 serving of noodles) 25 grams fish sauce (1 serving of noodles) 25 grams of lemon juice (for 1 serving of noodles) 15 grams of coarsely ground red and green chili peppers (1 serving of noodles) 10 grams chopped coriander (1 serving of noodles) 10 grams chopped coriander (1 serving of noodles) 1/2 soft-boiled egg (1 serving of noodles) Preparation Boil water with chicken bones, coriander roots, halved onions, galangal, crushed lemongrass, and kaffir lime leaves. Bring to a boil, then slowly skim off the foam and remove the mixture from the pot. Add chili paste and evaporated milk. Bring water to a boil, then blanch the fish balls, sea bass, and shrimp. Then boil the water to blanch the noodles and bean sprouts. Arrange in a bowl, season with fish sauce, lime juice, coarsely crushed red and green chilies, and sprinkle with chopped coriander, parsley, and soft-boiled eggs.
Learn more
Sticky rice with 4 toppings
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 250 grams of Khao Niew Kheaw Ngu (white sticky rice) 500 grams of water (for soaking rice) (white glutinous rice) 150 grams of Amphawa coconut milk (white sticky rice) 110 grams of sugar (white sticky rice) 1.5 teaspoons salt (white glutinous rice) 2 pandan leaves (white sticky rice) 1.5 tablespoons soybean oil (white glutinous rice) 250 grams of sticky rice (purple sticky rice) 500 grams of water (for soaking rice) (purple sticky rice) 50 grams of butterfly pea flower water (purple sticky rice) 150 grams of Amphawa coconut milk (purple sticky rice) 2 grams pandan leaves (purple sticky rice) 110 grams of sugar (purple sticky rice) 1.5 teaspoons salt (purple sticky rice) 250 grams of sticky rice (yellow sticky rice) 500 grams of water (for soaking rice) (yellow glutinous rice) 1 tablespoon turmeric powder (yellow sticky rice) 150 grams of Amphawa coconut milk (yellow sticky rice) 2 pandan leaves (yellow sticky rice) 110 grams of granulated sugar (yellow sticky rice) 1.5 teaspoons salt (yellow sticky rice) 1.5 tablespoons soybean oil (yellow glutinous rice) 150 grams of shredded coconut (shredded coconut) 100 grams of coconut sugar (shredded) 15 grams of plain water (to be torn) 1/4 teaspoon salt (for topping) 1 tablespoon roasted white sesame seeds (toasted) 2 eggs (for custard) 2 duck eggs (with custard topping) 170 grams of Amphawa coconut milk (with custard topping) 120 grams of coconut sugar (for custard) 1/2 teaspoon salt (for topping) 2 pandan leaves (for custard) 100 grams of shrimp (shrimp face) 100 grams of grated white coconut (shrimp topping) 1/4 teaspoon salt (for shrimp) 10 grams of three friends (shrimp paste) 15 grams of shrimp paste (shrimp paste) 1 teaspoon seasoning sauce (for shrimp) 30 grams of sugar (for shrimp) 1/2 tablespoon kaffir lime leaves (for shrimp) 2 tablespoons soybean oil (for shrimp) 1 teaspoon orange food coloring (shrimp color) 250 grams of Amphawa coconut milk (coconut milk poured over sticky rice with mango) 1 tablespoon rice flour (coconut milk for pouring over sticky rice with mango) 2 tablespoons salt (coconut milk for pouring over sticky rice with mango) 1 ripe mango (coconut milk served with sticky rice and mango) Preparation Steaming sticky rice Rub the rice with alum, both dry and wet. Wash the sticky rice with water 3 times or until the water is clear and soak it while adding all 3 colors (green from pandan leaves, purple From butterfly pea flowers, yellow from turmeric powder) Soak glutinous rice for at least 3 hours or overnight. Then use your hands to wash the rice to drain the water. Do not pour it in. Steam the rice for 30 minutes using high heat. While waiting for the sticky rice to make the coconut milk sauce, pour the Amphawa coconut milk into a pot, then add sugar, salt, pandan leaves and simmer over low heat. Wait until well combined, then add soybean oil. When the sticky rice is cooked, pour in the mixed coconut milk, but slowly add the coconut milk and set aside for 15 minutes. Making a slit face Put coconut sugar in a brass pan with water over low heat. Add salt. Once the sugar has melted, add the grated coconut and stir to combine. Wait until the coconut is translucent and add a little roasted white sesame seeds and mix well. Making Custard Crack duck and chicken eggs, then add palm sugar. Crush the palm sugar with pandan leaves. When the sugar dissolves, add salt. Add Amphawa coconut milk and mix well. Once the ingredients are well mixed, strain into a steaming container. When steaming, use high heat and steam for 15 minutes. Making shrimp faces Pour grated white coconut into a mixing bowl, add orange food coloring, mix well, then heat up a pan and add soybean oil, followed by the three flavors, stir-fry until fragrant. Add the shrimp oil and when it smells good, add the shrimp and stir-fry until the shrimp is cooked. Add the shredded coconut. Season with salt and soy sauce. Stir-fry until everything is well combined. Sprinkle with kaffir lime leaves. Making Mango Sticky Rice with Coconut Milk Pour Amphawa coconut milk into the pot, then add rice flour and mix well over low heat. Once well mixed, turn off the heat. Slice ripe mango and pour coconut milk over it.
Learn more
5-colored bua loy
food Food type Main Ingredients Take time Serve Thai Dessert Flour and bread 120 minutes 7 places ingredient 58 grams pandan leaf water (squeeze 1:4) (pandan leaf flour) 55 grams of glutinous rice flour (pandan leaf flour) 5 grams of tapioca flour (pandan leaf flour) 58 grams Butterfly pea water (Butterfly pea flour) 55 grams of glutinous rice flour (butterfly pea flour) 5 grams of tapioca flour (butterfly pea flour) 30 grams of steamed and mashed sweet potatoes (sweet potato flour) 40 grams of glutinous rice flour (sweet potato flour) 5 grams of tapioca flour (sweet potato flour) 45 grams of water (sweet potato starch) 30 grams of mashed steamed pumpkin (pumpkin flour) 25 grams of glutinous rice flour (pumpkin flour) 5 grams of tapioca flour (pumpkin flour) 30 grams of steamed and mashed taro (taro flour) 40 grams of glutinous rice flour (taro flour) 5 grams of tapioca flour (taro flour) 45 grams of water (taro flour) 750 grams of Amphawa coconut milk (coconut milk) 100 grams coconut water (coconut milk) 195 grams of sugar (coconut milk) 50 grams pandan leaves (coconut milk) 200 grams of Amphawa coconut milk (coconut milk for topping) 10 grams of salt (coconut milk for pouring on top) 10 grams of young coconut (topping) 10 grams of diced boiled taro (topping) 15 chicken eggs (sweet eggs) 1 liter water (sweet egg) 300 grams of sugar (sweet eggs) Preparation Making pandan leaf flour Take 100 grams of pandan leaves and blend with 400 grams of water. Once blended, filter with a thin cloth and you will get pandan water. Mix everything together: glutinous rice flour, tapioca flour, then pour pandan water into the flour mixture. Pour slowly and mix little by little. Knead until the dough comes together and can be molded. Making Butterfly Pea Flour Soak the dried butterfly pea in hot water to the color intensity you want. Then mix together glutinous rice flour and tapioca flour. Mix the mashed steamed taro with glutinous rice flour and tapioca flour. If it is too dry, add a little water. Knead until it can be shaped. Making Pumpkin Flour Mix pumpkin with glutinous rice flour and tapioca flour and knead until well blended. Divide the dough into different colors and roll into balls of equal size. Making taro flour Mix the mashed steamed taro with glutinous rice flour and tapioca flour. If it is too dry, add a little water. Knead until it can be shaped. Making Orange Flour Mix the mashed steamed orange oil with glutinous rice flour and tapioca flour. If it is too dry, add a little water. Knead until it can be shaped. Boiling bua loy Bring water to a boil. Add the formed dumplings and boil until they float. Then scoop it up and add the prepared water to cool the dough and set it. Making coconut milk Put Amphawa coconut milk in a brass pan. Season with sugar, coconut water and pandan leaves. Wait for the Amphawa coconut milk to boil, then add the soaked tapioca pearls. Making coconut milk topping Steps for making coconut milk topping: Take Amphawa coconut milk and add salt. Mix well and turn off the heat. Making sweet eggs 1 liter of water per 300 grams of sugar. Bring the water to a boil and slowly pour in the eggs. Boil for about 2 minutes. Serving Scoop the bua loy into a bowl and top with coconut milk, sweet egg, boiled taro, and young coconut.
Learn more
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.
Learn more
The ultimate technique for cooking porridge!
food Food type Main Ingredients Take time Serve Thai side dish other 0 minutes 0 places
Learn more
Technique for making Pad Thai wrapped in eggs without it sticking to the pan!
food Food type Main Ingredients Take time Serve Thai side dish other 0 minutes 0 places
Learn more
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.
Learn more
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.
Learn more
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.
Learn more
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.
Learn more
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.
Learn more
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.
Learn more
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.
Learn more
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.
Learn more
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.
Learn more
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.
Learn more
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.
Learn more
Traditional Tom Yum Noodles
food Food type Main Ingredients Take time Serve Thai Noodles and pasta Noodles and pasta 5 minutes 1 place ingredient 60 grams of noodles 25 grams bean sprouts 15 grams of morning glory 5 grams of boiled pork neck 5 grams of boiled pork liver 5 grams of boiled pork heart 5 grams of boiled pork intestines 15 grams of round fish balls 10 grams of fried fish balls mixed with shrimp 10 grams of fried fish sticks 3 grams of dried shrimp 5 grams peanuts 2 grams of spring onion 2 grams coriander 2 grams of sawtooth coriander 15 grams of lemon 3 grams of chili powder 20 grams of seasoning 5 grams of fried pork rinds with garlic 20 grams of minced pork 3 grams of pickled mustard greens 0.5 g pepper 150 ml. broth Preparation Take the fried shrimp balls and fish sticks and fry them until they are a nice color. Then cut the fish sticks into thin pieces. As for the fish balls, boil them and put them in a container. Boil noodles in boiling water with bean sprouts and morning glory. Place in a bowl and mix with fried garlic oil, seasoning and lime juice. Place the meat (pork pieces, liver, heart and small intestines) and meatballs on a bowl, then garnish with chili powder, peanuts, dried shrimp, pepper and sprinkle with vegetables. Ladle the soup into bowls and serve (if served dry, serve with lemon wedges).
Learn more
Taro Mousse Cream with Pearls
food Food type Main Ingredients Take time Serve Thai drink Milk and cheese 2 minutes 1 place ingredient 1000 grams, Spoon brand, pure white granulated sugar, 1 kg. x 5 bags of granulated sugar 700 ml hot water 1000 grams of Jenju brand pearls 1000.gX1 (boiled) 3000 ml Aero drinking water, size 6 liters, 1 gallon 1000 grams Aero brown sugar 1000 grams 120 ml Magnolia pasteurized fresh milk 2 liters 0.5 grams Aero brown sugar 1000 grams 500 ml Aero drinking water, size 6 liters, 1 gallon 5 grams Aero icing sugar 800 grams 15 ml. Syrup (1 kg. sugar: 700 ml. hot water) 50 grams of Jenju brand pearls 1000g x 1 (boiled) 1 piece Aero PET dome lid, size 95 mm. 1 piece Aero PP water cup, U shape, 16 oz. x 50 pieces 1000 ml. syrup 2000 g. pearls 20 grams of taro flavor powder, Red Leaf brand, 300 g. X1 60 ml Millac Gold Cream 1 liter Preparation 1. Boil the black pearls for use as a topping. How to boil pearls Golden Pearl : Use 1 kg (1 bag) of pearls per 3 liters of water (1:3). >> Boil water until boiling, add pearls into the pot, boil for 1 hour. While boiling, use a ladle to stir the pearls occasionally. When the time is up, scoop them up and taste them. If they are soft, turn off the heat. Strain the pearls and rinse with clean water. Set aside to drain, then mix with syrup to prevent the pearls from sticking together. Can be sold during the day. Black Pearl (Brown Sugar) : Use 1 kg (1 bag) of pearls per 3 liters of water + 1 kg of brown sugar (1:3:1). >> Boil water until boiling, add pearls into the pot, boil for 1 hour. While boiling, use a ladle to stir the pearls occasionally. When the time is up, scoop them up and taste them. If they are soft, turn off the heat. Add brown sugar and stir until dissolved. Cover the pot and cook for half an hour before selling. 2. Add 50 g. of black pearls into a serving glass, followed by 480 g. of ice. 3. Add 120 ml. of pasteurized milk and 15 ml. of syrup. Mix the ingredients together and pour into a glass. 4. Use 20 ml. of hot water, dissolve with 20 g. of taro powder, pour into a glass. 5. Mix 60 ml. of Millac Gold Cream with 5 g. of icing sugar and beat by hand until it becomes a mousse cream on top of the glass. How to whip a scoop of mousse cream Method 1 >> 1 serving at a time Recipe: Whipping cream 60 g. + icing 5 g. >> Use a small electric mixer for about 45-60 seconds. Advantages: Easy to control costs Disadvantages: The cream sets quickly when exposed to air. Method 2 >> 5 servings at a time Recipe: 300 g. whipping cream + 25 g. icing >> Use a large electric mixer and beat at speed level 6 for 6-7 minutes. Pros: Smooth cream texture, does not set quickly when exposed to air. Disadvantages: Must be used up within 1 day because if left for a long time, the cream will become runny. 6. Decorate with 0.5 g. of brown sugar powder.
Learn more
Cup cake shop
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient Coconut Sugar Cup Cakes The dessert itself 250 grams of coconut milk, Amphawa Coconut milk dessert 50 grams of rice flour 15 grams of green bean flour Pandanus Cup Cake The dessert itself 200 grams of coconut milk, Amphawa 50 grams of rice flour 15 grams of green bean flour 20 grams of tapioca flour 112 grams coconut sugar 50 grams pandan leaves 80 grams of water 2 grams of salt Coconut milk dessert 200 grams of coconut milk, Amphawa 20 grams of rice flour 20 grams of white sugar 2 grams of salt 200 grams of coconut milk, Amphawa 20 grams of tapioca flour 112 grams coconut sugar 2 grams of salt 20 grams of rice flour 20 grams of white sugar 2 grams of salt Preparation Coconut Sugar Cup Cakes Making cup cakes Make coconut syrup by mixing coconut milk and palm sugar until well dissolved. Put rice flour, tapioca flour and mung bean flour in the same mixing bowl. Then gradually pour in the coconut syrup. Once the dough is kneaded into a ball, knead for a while. Then gradually pour in the remaining coconut milk mixture and knead until the dough dissolves and becomes a single texture. Let it rest for at least 30 minutes. Make coconut milk face Mix rice flour, sugar, and salt together. Pour in coconut milk and mix until dissolved. How to steam dessert Steam the cups in a steamer for 5 minutes until the cups are hot. Scoop 1 tablespoon (18 grams) of batter into the molds. Steam for 15 minutes, then scoop the coconut cream topping into the cups until full. Steam over high heat for another 15 minutes until the dessert is cooked. Remove from heat and let cool before removing from the molds. --------------------------- Pandanus Cup Cake Making cup cakes Cut pandan leaves into sections, then blend with 80 grams of water. Then filter the pandan water and use 50 grams. Make coconut syrup by mixing coconut milk and palm sugar until well dissolved. Put rice flour, tapioca flour and mung bean flour in the same mixing bowl. Then gradually pour in the coconut syrup. Once the dough is kneaded into a ball, knead for a while. Then gradually pour in the remaining coconut milk mixture and knead until the dough dissolves and becomes a single texture. Let it rest for at least 30 minutes. Make coconut milk face Mix rice flour, sugar, and salt together. Pour in coconut milk and mix until dissolved. How to steam dessert Steam the cups in a steamer for 5 minutes until the cups are hot. Scoop 1 tablespoon (18 grams) of batter into the molds. Steam for 15 minutes, then scoop the coconut cream topping into the cups until full. Steam over high heat for another 15 minutes until the dessert is cooked. Remove from heat and let cool before removing from the molds.
Learn more
Lemon Tea Strawberry Jelly Pop
food Food type Main Ingredients Take time Serve Thai drink fruit 2 minute 3 places ingredient 630 ml Aero drinking water, size 6 liters, 1 gallon 50 grams of strawberry flavored jelly pop, Chuan Tai brand, 1 kg. X1 30 grams of Sole Iced Tea with Honey and Lemon 1000 grams 1 piece Aero PET dome lid, size 95 mm. 1 piece Aero PP water cup, U shape, 16 oz. x 50 pieces Preparation Sweet and sour lemon tea, topped with strawberry pop, so refreshing, so delicious and refreshing, you'll forget to stop drinking it. Scoop 25 g. of strawberry jelly pop into the bottom of a glass and add 480 g. of ice. Add 60 ml. of hot water, dissolve 30 g. of lemon tea powder, then add 90 ml. of cold water. Mix the ingredients together and pour into a glass to serve. Scoop 25 g. of strawberry jelly pop onto top.
Learn more
Pandanus Custard, Purple Sweet Potato Custard
food Food type Main Ingredients Take time Serve Thai Snacks other 40 Min 5 places ingredient Pandanus Custard Ingredients (Yields 600 grams) 30 grams pandan leaves 450 ml. Amphawa coconut milk box 100 grams Mitr Phol pure white sugar 4 egg yolks 25 grams Aero corn starch 30 ml clean water 3 grams Aero iodized table salt Purple sweet potato custard ingredients (yields 600 grams) 25 grams purple sweet potato powder 480 ml. Amphawa coconut milk box 100 grams Mitr Phol pure white sugar 4 egg yolks 3 grams Aero iodized table salt Preparation How to make pandan custard Blend pandan leaves with clean water and filter to get only pandan water. Put pandan leaves water, cornstarch, sugar, egg yolks and coconut milk in a pot. Mix well. Simmer until cooked and the mixture forms a pattern. How to make purple sweet potato custard Put all ingredients in a pot, mix well, then simmer until the custard is cooked and forms a pattern.
Learn more
Shrimp fried rice
food Food type Main Ingredients Take time Serve Thai rice shrimp 30 Min 2 places ingredient 10 grams Aero frozen diced carrots 1000 grams 10 grams of spring onions 0.5 grams, Safepack, ground white pepper, 1000 grams 0.5 limes, pack of 50 30 ml Aero Soybean Oil 1 liter x 3 bottles 2 Aero eggs, size 2, with lid x 30 eggs 1 set of black spoon and fork set, plastic wrapped, panel type, size 15 cm. x 50 sets 1 set Aero black PP food box 1 compartment with lid 1100 ml. x 25 sets 200 grams Thai Ruangkwan 100% old jasmine rice 5 kg. 120 grams Aero frozen white shrimp (160-194 pieces/pack) 1000 grams 60 ml. Aero brand fried rice sauce 1100 g.X1 10 grams of peeled fresh garlic, 500 grams 10 grams of onions, peeled, 1 kilogram Preparation Heat oil and stir-fry garlic. Add carrots and onions and stir-fry until cooked. Crack the eggs into the pan and stir-fry until the eggs are cooked through. Add shrimps and stir-fry until shrimps are cooked, then add rice and sauce. Stir-fry until well combined and finally add chopped spring onions. Serve sprinkled with ground white pepper and garnished with a lemon wedge.
Learn more
Pork Panang Curry
food Food type Main Ingredients Take time Serve Thai Soup / Curry / Clear Soup pig 60 Min 2 places ingredient Panang curry paste, yield 150 grams 2 grams of flower salt 25 grams of thickly sliced lemongrass Kaffir lime peel, 0.5 piece 6 grams of galangal 6 grams of coarsely chopped coriander root Aero white peppercorns 2 grams 2 grams of yellow turmeric 1 gram coriander seeds 1 gram cumin seeds 35 grams of peeled Thai shallots Dried chili peppers, stems removed, 25 grams Thai shrimp, shrimp paste, 10 grams Curry ingredients Fresh coconut milk 500 grams Panang curry paste 60 grams 400 grams of sliced pork loin Healthy Boy, Real Fish Sauce , 50 grams Mitr Phol Cane Sugar mixed with Coconut Sugar 50 grams 120 grams of eggplant 30 grams of red chili peppers, sliced diagonally 20 grams of yellow chili peppers, sliced diagonally 3 grams of kaffir lime leaves Preparation Curry paste Pound together the salt flower, lime peel, galangal, and lemongrass until fine. Then add the coriander root. Pound the yellow turmeric until fine again. Add the coriander seeds and cumin seeds. Finely pound white peppercorns, add shallots and dried chili. Pound again until well blended. Add shrimp paste and pound until well blended. Curry paste ingredients Simmer coconut milk and curry paste until well blended. Then add pork and simmer until pork is cooked. Then season with palm sugar and fish sauce. Cover and simmer. To make the pork soft, add the kaffir lime leaves and eggplant. Cover the lid to prevent the eggplant from turning purple. When the eggplant is cooked, turn off the heat and add the sliced chili and shredded lime.
Learn more
Sukhothai noodles
food Food type Main Ingredients Take time Serve Thai Noodles and pasta pig 30 Min 1 place ingredient Broth 5,000 ml. 1000 grams of pork bones 300 grams of radish 20 grams of coriander root Thai garlic, peeled, 50 grams Aero white peppercorns 10 grams 15 grams of pandan leaves 30 grams of salt 80 grams of granulated sugar Healthy Boy Soy Sauce, Formula 1, 40 ml. Pork seasoning powder 15 grams 6000 ml of plain water 500 grams of fatty pork Seasoning Mitr Phol Pure White Sugar 50 grams Healthy Boy , 100 ml. Fish Sauce Seasoned minced pork Aero Frozen Minced Pork 200g Healthy Boy, 10 grams of fish sauce 5 grams of sugar 50 grams of plain water 1 serving of Sukhothai noodles Mahachai, small noodles, 60 grams 30 grams of bean sprouts 30 grams of yardlong beans 20 grams of Chinese steamed dumplings Pork meatballs, pork mixed with chicken, 25 grams Fatty pork (pork hip) 20 grams Dumpling sheets (crispy dumplings) 5 grams Fried garlic, pork rinds, 10 grams 5 grams of chopped sawtooth coriander Aero ground garden chili 5 grams 30 grams of boiled minced pork Seasoning 15 grams Aero Frozen Lemon Juice 15 ml. Red shrimp 5 grams Rai Thep ground peanuts 15 grams Broth 150 grams Preparation Soup Boil water, pork bones, and fatty pork until boiling, then reduce heat and skim off foam. Add radish, pandan leaves, coriander root, garlic, white peppercorns. Season with rock sugar, salt, seasoning powder, and light soy sauce. Simmer for at least 1.30 hours. Seasoning Simmer sugar and fish sauce together until blended. Mix together lime juice, chili powder, peanuts, red shrimp, and boiled minced pork. Then add the soup and mix well. Sukhothai noodles Boil noodles, bean sprouts and winter melon, then put in a bowl. Arrange boiled pork, fish maw, pork meatballs, and fried garlic. Pour the sauce over the noodles, sprinkle with coriander leaves and crispy wontons.
Learn more
Pan-fried eggs, a menu that generates income
food Food type Main Ingredients Take time Serve Thai 1 Snacks other 30 Min 1 place ingredient 3 ARO eggs, size 2, with lid, 30 eggs 10 grams ARO frozen minced pork 1 kg 2 ml Aero white soy sauce formula 1 6000 grams 10 ml Aero Soybean Oil 1 liter x 3 bottles 10 grams ARO pork sausage 300 grams 7 grams ARO Chinese sausage 500 grams 5 grams unsalted butter 10 grams of frozen mixed vegetables Aero 1 kg 1 organic cherry tomato, 300 g (15-21 pieces) 0.1 g. Safepack ground white pepper 1000 g. 1 ml. Maggi dipping sauce 200 ml. x 6 bottles 1 gram of spring onion Preparation Cut the pork roll into the desired size and boil in boiling water. Set aside. Stir-fry minced pork until cooked, season and set aside. Cut Chinese sausage into the desired size. Place in a pan and heat it up. Add a little water. Stir-fry until the oil from the Chinese sausage starts to come out and the sausage turns a nice color. Then set aside. Put a pan on the stove and add water. Wait until the water boils. Put butter in a foil cup and place the foil cup in a pan. Heat the water to cook the eggs. Wait until the eggs start to set before adding the toppings. Sprinkle with ground white pepper and chopped spring onions.
Learn more
Noodle-free Rad Na with Chinese Kale
food Food type Main Ingredients Take time Serve Thai Noodles and pasta pig 30 Min 1 place ingredient 100 grams of kale 80 grams Pro Butcher Frozen Sesame Oil Marinated Pork 1 egg, Aero, size 2, with lid 40 ml Aero Sauce 1100 g. 240 ml clean water 1 gram Aero iodized table salt 200 grams x 12 bags 10 grams fresh garlic, peeled (minced) 30 grams Aero Soybean Oil 1 liter x 3 bottles 10 grams Aero tapioca flour 20 ml. clean water (used for mixing with tapioca flour) 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 Bring clean water to a boil, add salt, then blanch the chopped kale in it. Then, put the chocolate in clean water mixed with ice, and scoop it up and set aside to drain. Heat a pan with oil, then add pork and stir-fry until cooked. Add the sauce and water. Wait until the water boils. Mix the cornstarch with water and add it. Stir continuously until the water is thick. Crack the eggs into the bowl and stir until the eggs are cooked. Mix the ingredients well. Place the blanched kale stems on a serving plate. Pour the sauce over the kale. Serve with chili sauce, sugar, chili powder and pepper.
Learn more
Steamed sea bass and squid with lime
food Food type Main Ingredients Take time Serve Thai side dish fish 30 Min 1 place
Learn more
Smoothie shop
food Food type Main Ingredients Take time Serve Thai drink fruit 30 Min 1 place
Learn more
Spicy and sour duck salad
food Food type Main Ingredients Take time Serve Thai Meat dishes duck 30 Min 1 place ingredient 170 grams ARO frozen minced duck meat mixed with gizzards 3 grams Aero fried shallots 2 grams of Thai shallots, peeled 5 grams chopped parsley 7 grams chopped green onions 5 grams coriander 1 gram of shredded kaffir lime leaves 3 grams Aero ground garden chili 10 grams Rai Thep Roasted Rice 7 grams Aero frozen lemon juice 1000 grams 10 ml. Safepack fish sauce mix 700 ml. x 3 bottles 2 grams Aero iodized table salt 200 grams x 12 bags 70 ml. Aero drinking water, size 6 liters, 1 gallon 20 ml Bonus Palm Oil Refill Bag 1 liter x 3 bags 0.5 g. fried kaffir lime leaves (decoration) 0.5 g mint leaves (for decoration) 2 grams of dried chili peppers, stems removed (fried chili peppers for decoration) 2 grams Aero fried shallots (decoration) 2 sets of Aero 2-compartment food containers with clear PP lids, size 750 ml. 2 pairs Aero long spoon and fork set, clear PS, pack of 50 pairs Preparation Put the duck in a pot and add the soup. Stir-fry until cooked. Scoop into a mixing bowl. Add roasted rice, chili powder, lime juice, fish sauce, sliced kaffir lime leaves, spring onions, coriander, cilantro, sliced shallots, and fried shallots. Mix well. Served with side vegetables, garnished with fried dried chili, kaffir lime leaves, fried shallots and mint leaves.
Learn more
Vegan crispy pork curry with jasmine rice
food Food type Main Ingredients Take time Serve Thai rice pig 15 Min 3 places ingredient 400 grams of vegetarian pork belly 100 grams of all-purpose flour, Kite brand (for coating fried pork) 100 grams of vegetarian red curry paste 75 grams of Mitr Phol coconut sugar 30 grams shimeji mushrooms 60 grams of brown button mushrooms 30 grams of betel leaves 30 grams of cha-om 700 grams of coconut milk, Amphawa brand 30 grams red chili pepper 2 grams of kaffir lime leaves 30 grams vegetable oil 3 grams of rice flour for coconut topping 40 grams of coconut milk, Amphawa brand 300 grams of jasmine rice, Aero brand 300 grams of water 5 grams fresh jasmine flowers (6 flowers) Preparation Cook rice with jasmine water. Mix the vegetarian pork belly with all-purpose flour. Then heat up a pan, add vegetable oil, and fry the vegetarian pork belly until golden brown and crispy. Set aside. Heat a pan, add vegetable oil, add vegetarian curry paste to make it fragrant, gradually add Amphawa coconut milk, season with Mitr Phol coconut sugar, no need to add salt because vegetarian curry paste is already salty. When the coconut milk is ready, add all the mushrooms, crispy pork, cha-om, betel leaves, and red chili.
Learn more
Baked shrimp with glass noodles
food Food type Main Ingredients Take time Serve Thai Noodles and pasta shrimp 30 Min 1 place ingredient 200 grams MRP white shrimp, jumbo net bag (16-25 pieces per bag) 50 grams Aero mung bean vermicelli 30 grams Aero Glass Noodle Sauce 150 ml clean water 1 gram black peppercorns 50 grams Aero Bacon 10 grams of celery, cut into 1-inch pieces 10 grams of spring onions, cut into 1-inch pieces 5 grams coriander root 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 Trim the shrimp heads, split the backs, and wash them. Mix Aro glass noodle sauce with clean water until blended. Then soak the glass noodles in it. Place the chopped bacon in the oven, along with the coriander root and pepper, then add the glass noodles and the glass noodle broth. Close the lid and steam over medium heat for about 3 minutes. Then place the shrimps in a row and close the lid and steam for another 3 minutes. When everything is cooked, turn off the heat, open the lid, add the chopped celery and spring onion, and close the lid and continue to cook for another 1 minute. Then serve with seafood sauce.
Learn more
Bouncy Pork Dumplings
food Food type Main Ingredients Take time Serve Thai Soup / Curry / Clear Soup pig 30 Min 2 places ingredient Bouncy Pork Dumplings 700 grams of finely ground pork 300 grams of minced pork 10 grams baking powder 30 grams , 3 ice cubes 30 grams of Thai pork seasoning powder Fried Bouncy Pork Dumplings 60 grams of wonton sheets (12 sheets) 120 grams of bouncy pork 1000 ml palm oil 70 grams of chicken dipping sauce 10 grams of stir-fried Chinese cabbage 4 grams red chili pepper 2 grams coriander Boiled Pork Dumplings 120 grams of bouncy pork 10 grams sesame oil 20 grams fried garlic 40 ml. Jikchow Sauce 10 grams red chili pepper 10 grams chopped green onions 4 grams coriander 60 grams of wonton sheets (12 sheets) Preparation Mix all ingredients together and knead until sticky. Place in the refrigerator for about 30 minutes. Wrap the bouncy pork in dumpling wrappers to form a beautiful shape. Fry over low heat until cooked. Serve with chicken dipping sauce. Boil until cooked. Mix the boiled dumplings with sesame oil. Scoop onto a plate. Sprinkle with chopped red chili, spring onion, fried garlic. Garnish with coriander. Serve with soy sauce.
Learn more
All Purpose Sauce
food Food type Main Ingredients Take time Serve Thai side dish other 30 Min 1 place ingredient All Purpose Sauce Healthy Boy Oyster Sauce, Thick Formula, 450 g. Healthy Boy, Real Fish Sauce , 250 ml. Mitr Phol Pure White Sugar 150 grams Fried pork belly, 5 servings Pork belly 500 grams All-purpose sauce 80 grams Safepack ground white pepper 1 gram Safepack Crispy Fried Flour 100 grams 100 grams of Thai garlic, peeled and crushed 150 grams of clean water Bonus Palm Oil 30g Mixed vegetable stir fry with shrimp, 1 serving 120 grams of cauliflower 40 grams of imported Chinese carrots 60 grams of peas Broccoli 120 grams 20 grams of fresh garlic, peeled and chopped Aero Soybean Oil 25 ml. All-purpose sauce 60 grams Safepack ground white pepper 1 gram MRP white shrimp, jumbo net bag (6 pieces), 240 grams Broth 30 grams Preparation All Purpose Sauce Simmer all ingredients together until boiling. Fried Pork Marinate pork belly with all-purpose sauce, pepper, and vegetable oil. Massage until the sauce is thick. Permeates into the pork Mix the crispy flour with water and then mix until it becomes a smooth texture. Take the marinated pork and coat it in the mixed batter, then fry until cooked. Stir-fried mixed vegetables with pork Put the stir-fry sauce and marinated pork in a pan. Stir-fry the pork until almost cooked, then add the garlic. When the garlic starts to turn yellow, increase the heat and add the carrots, broccoli, and cauliflower. and stir-fried green peas until heated through, then add the soup. Season with all-purpose sauce and pepper. Stir until well combined. Served
Learn more
Stir-fried spaghetti with dried chili, bacon and Isaan sausage
food Food type Main Ingredients Take time Serve Thai Noodles and pasta other 30 Min 1 place ingredient 60 grams Aero Isan sausage 70 grams La Molisana Spaghetti No. 15 80 grams Aero Bacon 10 grams fresh garlic, peeled (sliced) 3 grams of dried chili peppers, stems removed (cut into sections) 15 grams basil 30 grams Aero All-Purpose Stir-Fry Sauce 1 gram ground black pepper 40 grams Aero Soybean Oil 1 liter x 3 bottles 2 grams Aero iodized table salt 200 grams x 12 bags 1 gram Safepack ready-to-use fried garlic 1 gram of fried dried chili peppers 1 gram fried basil 1 set Aero black PP plastic food box with lid 750 ml. 2 sets of Aero long spoon and fork set, clear PS, pack of 50 pairs Preparation Place the Isaan sausage in a hot air oven at 180 degrees for 5 minutes, then turn it over and bake for another 5 minutes. When it is nicely browned, cut it diagonally in half and set aside. Bring clean water to a boil, add salt and oil, then add spaghetti and boil for 8 minutes, then scoop out and put in cold water, then drain. Heat a pan with oil, then cut the bacon into 1-inch wide pieces and fry until the bacon starts to turn yellow. Scoop out half and set aside, then fry the other half until golden brown. Use the same pan, fry the dried chili and garlic until fragrant, then add the spaghetti and bacon that were scooped up and set aside, and stir-fry until well combined. Season with all-purpose sauce. Add Isan sausage and basil leaves and stir-fry together. Then arrange on a serving plate. Garnish with crispy basil leaves, crispy fried bacon, fried garlic and fried dried chili.
Learn more
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.
Learn more
Fish congee with toppings
food Food type Main Ingredients Take time Serve Thai rice fish 30 Min 1 place
Learn more
Korat papaya salad
food Food type Main Ingredients Take time Serve Thai Salads and salads crab 30 Min 1 place ingredient 30 grams of Aero ready-made dressing 10 grams Aero coconut sugar mixed with cane sugar 100 grams of raw papaya (shredded) 3 grams of Thai garlic, peeled cloves 3 grams of chili peppers 1 gram of dried chili peppers, stems removed 10 grams of yardlong beans, cut into pieces 15 grams Rai Thep roasted peanut halves 10 grams of dried shrimp 25 grams Roma tomatoes, cut into 4 pieces 15 grams of eggplant 20 grams of fish sauce 5 grams of lime, pack of 50 pieces 15 grams of salted crab (1 piece) 0.5 lime wedges with peel 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 Pound the chili, garlic and dried shrimp until slightly crushed. Add the green beans and pound until slightly bruised. Add coconut sugar, fish sauce, dressing, lime juice, and eggplant. Mix well. Add the raw papaya, salted crab and tomatoes and pound gently until well blended. Add peanuts and lemon wedges and mix well. Served with side vegetables such as morning glory and cabbage.
Learn more
Gracz, a container for safe living
food Food type Main Ingredients Take time Serve Selection of equipment and materials Soup / Curry / Clear Soup other 30 Min 3 places
Learn more
Roti with green chicken curry
food Food type Main Ingredients Take time Serve Thai Soup / Curry / Clear Soup chicken 30 Min 3 places ingredient 200 ml. Aero UHT Coconut Milk 200 ml Aero drinking water, size 6 liters, 1 gallon 1 sheet Aero frozen roti dough 120 grams Aero green curry paste 250 grams 400 grams Aero frozen chicken thigh and leg 260 ml. Aero UHT Coconut Milk 200 grams of coconut milk 30 grams of red chili peppers, sliced diagonally 10 grams of garden chili 20 grams basil leaves 1 gram torn kaffir lime leaves 50 grams of eggplant 60 grams of eggplant, cut into 4 pieces 30 grams Aero coconut sugar mixed with cane sugar 30 ml. Safepack mixed fish sauce 700 ml. x 3 bottles 25 grams sliced red chili (for decoration) 5 grams of basil leaves (for decoration) 3 sets of Aero PP folding food boxes, 2 compartments, 520 ml. x 50 pieces 3 pairs Aero long spoon and fork set, clear PS, pack of 50 pairs Preparation Heat a pan with oil and stir-fry the curry paste until fragrant. Add coconut milk and stir-fry with curry paste little by little until the oil separates. When the coconut milk separates, add the chicken, kaffir lime leaves and a little fish sauce and stir-fry with the curry paste until the chicken is cooked. Add the remaining coconut milk and season with the remaining fish sauce and palm sugar. Add the eggplant and bitter eggplant and boil for a while. Add chili and bird's eye chili and boil until boiling. When it boils, add the basil leaves and stir to mix. Serve and garnish with sliced chili and basil leaves.
Learn more
Spicy fried chicken with sticky rice.
food Food type Main Ingredients Take time Serve Thai Salad & Spicy Thai-style salad chicken 45 Min 1 place ingredient 100 grams Aero glutinous rice, 10% Isan, 5 kg. 400 grams Aero frozen boned chicken thighs 15 grams of Aero brand all-purpose stir-fry sauce 5 grams of Aero Chicken Seasoning Powder 30 grams of crispy fried flour, Safepack 10 grams of vegetable oil (for marinating chicken) 30 grams of Thai garlic, peeled, crushed and fried 10 grams of crispy fried flour, Safepack 30 ml. Aero Nam Jim Jaew (for eating together) 50 ml. Oil for frying 1 liter 2 Aero sugarcane pulp bowls 850 ml. x 50 pieces 2 pairs Aero long spoon and fork set, clear PS, pack of 50 pairs Preparation Clean the chicken thighs and make incisions. Set aside. Mix marinade sauce, chicken seasoning powder, crispy flour and vegetable oil into the chicken. Marinate until the meat is tender. Set aside for about 30 minutes. Pour oil into a pan and heat up the oil. Add the chicken and fry. Reduce the heat to medium and fry until the chicken is cooked. Remove and set aside. Served with fried garlic and fried chili. Eat with sticky rice.
Learn more
Stir-fried Chicken with Cashew Nuts
food Food type Main Ingredients Take time Serve Thai Dishes chicken 45 Min 1 place ingredient 120 grams Aero frozen chicken breast 60 grams Aero Cashew Nuts 50 grams Aero All-Purpose Stir-Fry Sauce 15 ml Aero sesame oil 50 grams, Safepack, crispy fried flour 50 grams of onion, peeled (cut into quarters) 50 grams of tri-color bell peppers, cut into squares 15 grams of chopped spring onions (1-inch pieces) 3 grams of dried chili peppers, stems removed, cut into 1/2-inch pieces 10 grams fresh garlic, peeled, chopped 1,000 ml Bonus Palm Oil Refill Bag (for frying) 20 ml Aero Soybean Oil (for stir-frying) 1 set Aero black PP plastic food box with lid 750 ml. 1 pair Aero long spoon and fork set, PS clear, pack of 50 pairs Preparation Heat a pan with enough oil to cover the chilies. Fry until crispy. Remove and drain the oil. Add cashew nuts and fry over low heat until golden brown. Remove and drain the oil. Cut chicken breast into 2*2 inch cubes. Marinate with Aero multipurpose stir fry sauce and sesame oil for 20 minutes. Then coat with crispy flour and fry until golden brown. Heat a pan with oil, add garlic and stir-fry over low heat until fragrant and yellow. Add tri-colored bell peppers and onions and stir-fry until vegetables start to cook. Add all the fried ingredients, season with all-purpose stir fry sauce and sesame oil, stir fry until well combined, add chopped spring onion, when everything is cooked, serve on a plate.
Learn more
Stir-fried minced pork with basil and egg tofu
food Food type Main Ingredients Take time Serve Thai Dishes Pork 45 Min 1 place ingredient 100 grams of Aero frozen minced pork 40 grams Aero stir-fried basil sauce 1 tube Aero Egg Tofu 100 grams Aero Pathum Jasmine Rice 10 grams fresh garlic, peeled, chopped 15 grams of red chili peppers, stems removed, chopped 12 grams of basil leaves 120 ml. Aero drinking water, size 6 liters, 1 gallon 20 ml Aero Soybean Oil 1 set Aero PP folding food box, 2 compartments, 520 ml. x 50 pieces 1 pair Aero long spoon and fork set, PS clear, pack of 50 pairs Preparation Cook rice according to the specified ratio. When the rice is cooked, scoop it onto a serving plate. Heat a pan with oil, add chili and garlic and stir-fry until fragrant, then add minced pork and stir-fry until cooked. Season with basil sauce. After stir-frying until the ingredients are well combined, add the sliced red chili peppers, followed by the basil leaves. Stir-fry until the ingredients are well cooked. Add the egg tofu and stir-fry gently until combined. Served with cooked rice.
Learn more
Soft rice with scrambled eggs, stir-fried clam meat with lime and yellow chili
food Food type Main Ingredients Take time Serve Thai Dishes Other 20 Min 1 place ingredient Cook rice 1200 ml. New Jasmine Rice, Chat brand water Menu ingredients 165 grams of new jasmine rice, Chat brand (steamed rice) 2 eggs, size 2 15 grams Carnation evaporated milk 60 grams of frozen clam meat 15 grams minced garlic 10 grams chopped yellow chili 5 grams lemon juice 5 grams of sugar 3 grams fish sauce 15 grams oyster sauce 0.5 g ground pepper 2 grams of fried basil leaves sprinkled on top 20 ml vegetable oil for cooking 0.5 g salt for adding to eggs 1 tbsp. water Preparation Beat the eggs together, then add the evaporated milk and salt and mix again. Heat a pan until hot, add oil, then add the beaten eggs. Use chopsticks or a spatula to stir until set. Pour the eggs over the cooked rice and set aside. Use the same pan, add oil, heat it up, then add yellow chili and minced garlic. Stir-fry until chili and garlic are cooked, then add clam meat. Season with oyster sauce, fish sauce, sugar, ground pepper and lime juice. Pour over the eggs and sprinkle with crispy basil leaves.
Learn more
Fried rice with pickled cabbage and shredded pork
food Food type Main Ingredients Take time Serve Thai Rice Dishes Vegetable 45 Min 1 place ingredient 100 grams CP FZ pork for grilling 1 kg. 30 grams of tri-colored chili, 10 grams each 30 grams baby corn 30 grams of Thai king oyster mushrooms (oyster mushrooms) 40 grams broccoli 20 grams Japanese leeks 2 grams of spring onion 30 ml vegetable oil Sichuan Chili Sauce Recipe 2 grams of dried chili peppers 15 grams minced garlic 15 grams finely chopped ginger 15 grams Sriracha Commercial Hot Chili Sauce 20 ml Shoyu Aero 20 grams of Mitr Phol granulated sugar 40 ml. plain water 15 ml. Safepack artificial vinegar 45 ml. Aero Chili Oil Preparation Mix the sauce ingredients together and set aside. Grill the vegetables until cooked and set aside. Add oil and stir-fry the pork until almost cooked. Add the prepared sauce and stir-fry until well blended. Ready to serve.
Learn more
Stewed Chicken and Bitter Melon Noodles
food Food type Main Ingredients Take time Serve Thai noodles and Pasta Chicken 30 Min 1 place ingredient Soup 2000 grams of chicken legs 12 liters water 1 packet of instant noodle soup, thick and concentrated, brand: Fa Thai 500 grams of radish 500 grams of bitter melon 40 grams of dried shiitake mushrooms 110 grams of palm sugar Stewed Chicken and Bitter Melon Noodles 75 grams of noodles 120 grams stewed chicken leg (1 leg) 30 grams of stewed shiitake mushrooms 20 grams stewed radish 30 grams stewed bitter melon 45 grams chicken blood 30 grams kale 10 grams bean sprouts 10 grams fried garlic 200 grams of broth Vegetable side dish 5 grams of parsley 10 grams of shredded bitter melon Preparation Put 12 liters of water in a pot and add the chicken legs. When it starts to boil, add the radish, bitter melon, and dried shiitake mushrooms soaked in water until soft, followed by the concentrated instant noodle soup, Fa Thai brand. Simmer for about 45 minutes, being careful not to let it boil too hard. When the time is up, add the palm sugar and continue to simmer until the sugar dissolves. Then scoop out the vegetables and set aside. Continue to simmer for another 15 minutes until the chicken legs are soft and tender. Boil the chicken blood until cooked. Scoop it up and put it in a bowl. Boil the noodles, bean sprouts and vegetables and put them in a bowl. Add the bitter melon, mushrooms, radish and chicken legs to the bowl. Scoop about 200 grams of soup into the bowl, sprinkle with fried garlic, sliced bitter melon and chicken blood. You can also garnish with chopped parsley if you like.
Learn more
3 Flavors of Korean BBQ Marinade Recipe
food Food type Main Ingredients Take time Serve Thai Meat dishes Beef 45 Min 1 place
Learn more
