Recipe
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
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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3 Flavors of Korean BBQ Marinade Recipe
food Food type Main Ingredients Take time Serve Thai Meat dishes Beef 45 Min 1 place
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Fried Liver with Garlic and Pepper
food Food type Main Ingredients Take time Serve Thai Dishes Pork 35 Min 1 place ingredient 500 grams of pork liver 20 grams vinegar 30 grams of tapioca flour 5 grams of ready-to-cook three-flavoured spices 5 grams of sugar 10 grams of seasoning powder 2 grams ground pepper 15 grams of light soy sauce 15 grams oyster sauce 200 grams of oil 80 grams of Thai garlic Preparation Cut the liver into 1 cm thick pieces and place in a mixing bowl. Pour vinegar into the liver and knead for about 2-3 minutes. Then rinse with clean water several times until the liver is clean (the liver will be pale in color). Pour in tapioca flour and 150 grams of water, knead with the liver, then soak for 1-2 hours. When the time is up, wash the liver and drain the water. Season the liver with soy sauce, oyster sauce, seasoning powder, sugar, pepper and three flavor seasonings. Mix well and set aside. Pound the Thai garlic and then fry until golden brown. Scoop out and set aside. Use the same oil, add the liver and fry until cooked as desired. Scoop it up and place it on a plate. Sprinkle with fried garlic.
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Stir-fried Liver with Onions
food Food type Main Ingredients Take time Serve Thai Rice and flour Pork 30 Min 1 place ingredient 500 grams of pork liver 30 grams Aero compound butter unsalted 5 kilograms 350 grams fresh milk 100 grams of onion 5 grams paprika 3 grams of salt 2 grams ground pepper 3 grams Italian parsley 50 grams Embak House French Baguette 220 grams 30 grams of clean water Preparation Cut the liver into 1 cm thick pieces. Soak the liver in milk for about 1-2 hours. Then wash the liver and drain the water. Heat a pan with butter and sauté the sliced onion until it becomes translucent. Add the prepared pork liver and stir-fry until the liver is cooked. Then add the paprika, add water, cover and reduce the heat to low for about 7-8 minutes. Continue to stir-fry until the water starts to dry up. Turn off the heat and scoop onto a plate. Sprinkle with chopped parsley. Served with French bread. Enjoy together.
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Sweet Liver
food Food type Main Ingredients Take time Serve Thai Dishes Pork 18 Min 1 place ingredient 200 grams pork liver 30 grams of shallots 5 grams of parsley 5 grams mint leaves 5 grams of spring onions 5 grams of chili powder 20 grams fish sauce 30 grams lemon juice 3 grams of sugar 5 grams seasoning powder 10 grams of roasted rice 3 grams of fried dried chili Preparation Cut the pork liver into bite-sized pieces. Add water or broth to a pot, bring to a boil, then add the pork liver and stir-fry until cooked through, then remove from heat (do not overcook or the liver will become hard). Season with fish sauce, roasted rice, chili powder, seasoning powder and lime juice. Then add sliced shallots, sliced coriander and sliced spring onions. Mix well. Scoop into a plate and garnish with fried chili and mint.
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