Recipe
Pickled Saba Fish Salad with Yuzu
food Food type Main Ingredients Take time Serve Thai Dishes fish 45 Min 1 place ingredient raw material 1 piece of mackerel Ingredients for Saba Marinade 500 ml. Aro Sushi Seasoning Sauce 500ml. (refrigerated) 200 ml. concentrated yuzu juice 1 tablespoon hondashi 5-6 pieces of lemon, cut into half or about half Ingredients for Nam Pla 50 ml. Megachef fish sauce 70 ml. lemon juice 80 g. coconut sugar 50 g. Concentrated Yuzu Juice 5 g. seasoning powder 20 g. thinly sliced red chili 15 g. chopped Thai garlic (without the skin) Shallots lemon grass Kaffir lime leaves White turmeric peppermint apple Muscat grapes Queen tomatoes Preparation Step 1: Prepare the Saba. Take the mackerel and fillet it, removing the head, bones and intestines. Sprinkle with salt all over the piece and bake for 2 hours. Then rinse off the salt, remove the belly bones and pull out all the bones. Keep in the refrigerator. Step 2: Saba marinade Mix together yuzu juice, vinegar, hondashi and lemon. Soak the pickled mackerel in the marinade for 40 minutes (while soaking, place in the refrigerator). After the time is up, remove from the water, place on a wire rack, and peel off the skin side to reveal clear skin. Finish by cutting into pieces and lightly burning them. Step 3: Make pickled mackerel salad. Mix together yuzu juice, fish sauce, lime juice, palm sugar, seasoning powder and various herbs. Pour over the prepared pickled mackerel. Garnish with thinly sliced tomatoes, apples and grapes.
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Saba fish with chili sauce
food Food type Main Ingredients Take time Serve Thai Dishes fish 45 Min 1 place ingredient 1 piece of mackerel 1 tablespoon all-purpose flour Oil for frying Chili peppers and colored vegetables for garnish 30 grams garlic 50 grams of red chili peppers 4 tablespoons tamarind juice 1 tablespoon fish sauce 2 tablespoons coconut sugar 2 tablespoons water Preparation Clean and prepare the fish properly. Then, pat the fish dry. Coat the fish with a thin layer of all-purpose flour, then deep-fry until golden brown and crispy as desired. Remove and set aside. Pound garlic and chili until crushed. Then stir-fry with oil until fragrant. Season with tamarind juice, fish sauce and palm sugar. Stir until well blended. Add water and simmer until thick. Spoon over the fish and garnish with red chili and coriander.
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Saba fish sauce
food Food type Main Ingredients Take time Serve Thai Rice and flour fish 45 Min 1 place ingredient 1 kilogram of mackerel 800 ml coconut milk 800 ml. plain water 200 grams of red curry paste 50 grams garlic 50 grams of shallots 100 grams of galangal 10 grams of dried chili 3 tablespoons (can use salt instead) fish sauce 2 tablespoons (as desired) granulated sugar Preparation Prepare the Saba fish. You can use pre-sliced fish for convenience. Put the fish in boiling water, then add garlic, shallots, galangal and dried chili. Boil until the fish is cooked. Put all ingredients into a blender and blend until smooth. Set aside. Place a pot on the stove, then add a little coconut milk. Add red curry paste and stir-fry with coconut milk. Stir-fry until well blended. Add the blended ingredients, followed by the remaining coconut milk. Mix well. Then add the fish boiling water and season with fish sauce and sugar. Continue to boil until boiling again. Served with rice vermicelli and fresh vegetables.
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Chicken Massaman Curry + Roti
food Food type Main Ingredients Take time Serve Thai Soup / Curry / Clear Soup chicken 45 Min 2 places ingredient 500 ml. UHT coconut milk, ARO brand, 1000 ml.*1 400 ml plain water 300 grams Aero frozen boned chicken thighs 30 grams Aero Tamarind Juice 50 grams Aro Massaman curry paste 250 g.*1 5 grams Aero soup powder 500 grams*1 40 ml. Fish sauce mixed with Safepack 700 ml.*3 50 grams coconut sugar 200 grams of chopped potatoes 50 grams of shallots, peeled and cut into pieces 20 grams roasted peanuts 1 piece Aro frozen roti dough 20 sheets *1 2 grams cardamom 1 gram cloves 1 gram bay leaves Preparation Roast bay leaves, cloves, and cardamom pods and set aside. Put some coconut milk in a pan and wait until it boils. Then add the massaman curry paste. While stir-frying the curry paste until it separates, gradually add the coconut cream until it is all gone. Add chicken thighs, coconut milk, and roasted spices, followed by peanuts. Season with coconut sugar, tamarind juice, fish sauce, and aro soup powder. Add the potatoes, followed by the shallots, and simmer until the ingredients are soft and cooked. Then, scoop into a bowl and serve. Take the roti dough sheet and fry it in a pan until it is beautifully browned on both sides. Then, pat it to let air in and separate it into beautiful layers. Cut it into pieces and serve with the massaman curry.
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spicy prawn soup
food Food type Main Ingredients Take time Serve Thai Rice and flour Shrimp 45 Min 1 place ingredient 5 grams Aero soup powder 500 grams*1 400 ml clean water 20 ml. Fish sauce mixed with Safepack 700 ml.*3 30 grams of Aero brand chili paste, 900 grams*1 6 pieces Aro FZ white shrimp 28-35 pieces 1*1 100 ml. ARO brand UHT coconut milk 1000 ml.*1 80 grams of straw mushrooms 5 grams Aero lemon powder 10 grams chopped lemongrass 2 grams of kaffir lime leaves 20 grams of crushed shallots 5 grams of crushed garden chili peppers 5 grams of crushed red chili peppers 10 grams of sawtooth coriander 1 gram coriander (for decoration) Preparation Bring clean water to a boil, then add crushed shallots, sliced lemongrass, and kaffir lime leaves. Then add Aero soup powder. Wait until the water boils, then add Aero white shrimp. Add straw mushrooms, then season with fish sauce, chili paste, lime powder, crushed red chili and crushed garden chili. Then add Aero UHT coconut milk and wait until everything boils. Add sawtooth coriander leaves. Scoop into serving bowls and garnish with coriander leaves.
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Roasted Duck Curry
food Food type Main Ingredients Take time Serve Thai Curry Duck 45 Min 1 place ingredient 400 ml. UHT coconut milk, ARO brand, 1000 ml.*1 200 ml. plain water 10 grams Aero soup powder 50 grams of concentrated tamarind juice, Aero brand, 1 kg.*1 20 grams of mixed fish sauce, Safepack 700 ml.*3 40 grams coconut sugar 50 grams Aro red curry paste 250 g.*1 250 grams Aro frozen duck breast meat 1 kg. 60 grams of pineapple, chopped 30 grams of cherry tomatoes 10 grams of eggplant 60g Aero Lychee in Syrup 50 grams seedless grapes 10 grams of sliced galangal 1 gram of kaffir lime leaves 10 grams of basil, plucked leaves 10 grams of ARO brand UHT coconut milk 1000 ml.*1 (decoration) 10 grams of red chili peppers, sliced diagonally Preparation Mix the duck breast with the soup powder until well blended. Then grill the duck breast over low heat until the duck skin is nicely colored and medium-rare. Set aside to drain the blood. Put some coconut milk in a pan and wait until it boils. Then add the red curry paste. While stir-frying the curry paste until it separates, gradually add the coconut cream until it is all gone. Add coconut milk, then season with palm sugar, Aero tamarind juice, fish sauce and Aero soup powder. Wait until the water boils, add the kaffir lime leaves, eggplant, tomatoes, pineapple, grapes and lychees and simmer. Then add the sliced duck breast. When all ingredients are cooked, add red chili and basil leaves, then ladle the soup into serving bowls. Scoop the curry into a serving dish and garnish with coconut milk and basil leaves.
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Pork neck rolls with jaew sauce and mushroom cream sauce
food Food type Main Ingredients Take time Serve Thai Rice Flour Pork 45 Min 1 place ingredient Pork neck 400 grams pork neck 6 grams of Thai Fa seasoning powder 15 grams of ARO ready-made dipping sauce 15 grams vegetable oil For frying pork 15 grams vegetable oil 3 grams fresh rosemary 3 grams fresh thyme leaves Vegetables served as a side dish 15 grams vegetable oil 10 grams of Japanese pea seeds 7 grams cherry tomatoes (1 piece) 5 grams of black shimeji mushrooms 5 grams of white shimeji mushrooms 3 grams of Thai Fa seasoning powder 5 grams carrots Minced pork for stuffing 40 grams minced pork 10 grams of pork fat 5 grams of Thai Fa seasoning powder 15 grams of ARO ready-made dipping sauce 5 grams 5 grams Mashed potatoes 100 grams potatoes 3 grams of salt 5 grams of Thai Fa seasoning powder, pork flavor 15 grams unsalted butter 40 ml fresh milk Creamy Mushroom Sauce 5 grams vegetable oil 5 grams of Chinese garlic 20 grams fresh shiitake mushrooms 3 grams fresh thyme leaves 50 ml ARO Steak Sauce 50 grams of stock 3 grams of Thai Fa seasoning powder, pork flavor ARO Nam Jim Jaew (coated with pork chops and baked) 20 grams of ARO ready-made dipping sauce 5 grams lemon juice 5 grams of roasted rice 3 grams of Thai Fa seasoning powder, pork flavor Preparation Take the pork neck cut to the desired weight and pound it flat so that it can be used to wrap the filling. Boil the peeled potatoes. Add pork neck with Thai seasoning powder and vegetable oil to make it more tender. Mix the prepared minced pork with Thai seasoning powder and jaew sauce. Take the pounded and marinated pork neck and place the minced pork filling in the center of the neck (it will look like pork sausage). Then wrap the pork together. Use a rope to tie the pork neck tightly, but not too tight, as the intestines may burst out. Put it in a vacuum bag and use a vacuum sealer to suck out all the air. Place the pork in a sous vide tank and set the temperature to 75 degrees for 1 hour. Mash the potatoes with a fork until mushy, then add in the milk, butter and Thai seasoning powder. Mix until well combined. Add the sliced fresh shiitake mushrooms to the pan and stir-fry until they turn brown, then add the ARO steak sauce, cream, and season with Thai Fa seasoning powder. Blend until smooth. Mix the nam jim jaew with roasted rice, lime juice and Fa Thai seasoning powder to coat the rolled pork. Stir-fried black and white shimeji mushrooms, Japanese peas and tomatoes, seasoned with Thai Fa seasoning powder. Take the pork that has been cut out of the vacuum bag and then grill it in a pan. When it is colored, spread the nam jim jaew sauce all over the pork and put it in the air fryer. Remove from air fryer, cut into bite-sized pieces, arrange on a plate, place mashed potatoes on the side of the pork pieces. Add the stir-fried shimeji mushrooms and edamame and mash the mashed potatoes. Pour the cream sauce over the side of the pork but be careful not to let it touch the pork pieces. Leaf arrangement Notes The pork used for wrapping should be pork neck because it will be soft and not tough, making it suitable for making steak. Marinating pork should include oil because oil will make the pork more moist and tender. Sous vide is a cooking method that uses water to cook food at a temperature and time that is appropriate for each type of meat.
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Benjarong Grilled Saba Fish Chili Paste Rice
Cuisine Dish type Main ingredients Cook Servings Thai Rice and flour fish 45 Min 1 place ingredient Steamed rice (Note: Use 100 grams of steamed rice / serving) 1000 grams of Benjarong Jasmine Rice 1200 ml water Shrimp paste chili dip 15 grams shrimp paste 20 grams of palm sugar 10 grams of Thai garlic 15 grams of garden chili 20 grams lemon juice 3 grams of pure fish sauce, Dek Somboon brand 20 grams water 10 grams of eggplant Saba fish 50 grams of mackerel 3 grams of pure fish sauce, Dek Somboon brand 5 grams of Dek Somboon brand oyster sauce 3 grams vegetable oil 5 grams vegetable oil (for grilling) 20 grams of all-purpose crispy flour 40 grams water 20 grams bread crumbs Side dishes 10 grams of acacia shoots (acacia shoot omelet) 1 egg (omelet with cha-om) 3 grams of Dek Somboon brand fish sauce (cha-om omelet) 15 grams of vegetable oil (omelet with acacia shoots) 3 grams of vegetable oil (side dish) 3 grams of sugar (side dish) 10 grams of salt (side dish) 25 grams of Hong Kong Kale (1 stalk) (side dish) 5 grams of okra (1 piece) (side dish vegetable) 5 grams of cucumber (side dish vegetable) 5 grams of carrots (side dish) 5 grams purple eggplant (1 piece) (side dish) Preparation Cook Benjarong Jasmine Rice 2. Make modern shrimp paste chili paste using a blender by putting all ingredients in the blender in the proportions. Blend until the ingredients are smooth and well combined. Make fried eggs with cha-om leaves by seasoning with a little fish sauce to taste and using a circle press. Cut the mackerel into 2 bite-sized pieces. Season the trimmed mackerel with fish sauce, sugar and oyster sauce. Divide the mackerel into two parts. The first part is pan-fried. The second part is coated in a mixture of flour and water and coated with breadcrumbs, and deep-fried until crispy. Blanch the Chinese kale, carrots and trim the vegetables. Mix cooked jasmine rice with some of the shrimp paste until everything is well blended. Scoop the remaining shrimp paste into the center of the plate and then use a spoon to circle it into a circle, larger than the rice you will be placing on it. Put the rice mixed with chili paste into a round mold, press the rice until it is firm, then place the omelet with cha-om and grilled mackerel on top. Arrange vegetables on the side of the rice and fried mackerel. Notes Jasmine rice used in fried rice or mixed rice should use less water than usual. When mixed with chili paste, the grains will be beautiful. Omelet with Cha-om should be seasoned only slightly because it is a side dish and its flavor will not dominate the main dish. When blanching vegetables, vegetable oil should be added when blanching or boiling to make the vegetables green and shiny. When grilling or frying mackerel, it should not be done for a long time because it will make the fish meat hard and dry.
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Stewed pork belly with fish sauce and pickled egg yolk
food Food type Main Ingredients Take time Serve Thai Dishes Pork 70 Min 1 place ingredient 500 grams of pork belly 5 grams of pure fish sauce, Dek Somboon brand Stewed water 500 ml water 10 grams of coriander root 20 grams of Chinese garlic 5 grams black pepper 100 grams of pure fish sauce, Dek Somboon brand 40 grams of palm sugar 15 grams of sweet soy sauce, Dek Somboon brand Sauce 150 grams of pork stew 5 grams corn starch 10 grams water Plate decoration 1 gram of roasted white sesame seeds 5 grams of spring onions 10 grams of cucumber 180 grams of cooked rice Preparation Cook rice to eat with pork belly. Trim the pork belly and make incisions inside the pork belly. Marinate with fish sauce. Roll it up and tie it tightly with string. Place a pot on the stove, add 500 ml of water, then add the ingredients such as coriander root, garlic, black pepper, fish sauce, palm sugar, and Dek Somboon brand sweet soy sauce. Then add the tied pork belly into the pot, boil over medium-low heat. Boil for about 50 minutes. Remove from the pot and set aside. Put 150 grams of pork belly stewed water in a pot. Bring to a boil. Add cornstarch mixed with water. Simmer until thickened for use as a sauce. Bring fish sauce, palm sugar and water to a boil until the sugar dissolves. Remove from heat and let cool. Place in a container with a lid. Chop red chili peppers and Chinese garlic and add them to the fish sauce for pickling the egg yolks. Separate the eggs, use only the yolks and put them in the fish sauce for pickling, cover and refrigerate for at least 30 minutes. Assemble the plate Cut the pork belly into strings and thinly slices. Arrange on a plate. Scoop rice onto a plate and use a spoon to make a hole in the center of the rice for the pickled egg yolk. Place the pickled egg yolk on the rice, then pour the marinade, chili and garlic around the egg yolk. Garnish with cucumber, then sprinkle with toasted white sesame seeds and chopped spring onions. Notes The pork belly should not be too thick. Make incisions inside the pork pieces to help the pork absorb the flavors and cook more easily. When stewing pork belly, use medium heat and leave the lid slightly open to prevent the water from becoming cloudy. Pickled eggs should be fresh or kept in a cool place, as this will prevent the eggs from breaking easily when pickled.
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Stewed Pork Noodles
food Food type Main Ingredients Take time Serve Thai noodles and Pasta Pork 180 Min 1 place ingredient Braised Pork (15 servings) 1500 grams of pork liver 3000 grams of water 90 grams of instant noodle soup, concentrated, thick soup, Fa Thai brand 30 grams of Chinese herbal stew set 20 grams pandan leaves 10 grams of coriander root 15 grams garlic 3 grams pepper 20 grams of shiitake mushrooms 15 grams of seasoning sauce 25 grams of palm sugar Soup (15 servings) 1000 grams of pork ribs 6000 grams of water 175 grams of instant noodle soup, concentrated, thick soup, Fa Thai brand 100 grams of radish 35 grams of Chinese herbal stew set 15 grams coriander root 20 grams garlic 5 grams of pepper Stewed Pork Noodles 70 grams of noodles 30 grams of Chinese kale 5 grams of spring onions 80 grams stewed pork 5 grams of shiitake mushrooms 3 grams fried garlic 200 grams of broth Preparation Stewed Pork Cut the pork liver into 1-inch pieces. Take garlic, coriander root, pepper, crush until broken, then wrap in a thin cloth, together with Chinese herbal medicine, tie together with pandan leaves. Put water in a pot, then add pork shank, liver and herb wrap. Heat until it starts to boil, skim off the foam. Season with instant noodle soup, thick soup, clear soup, seasoning sauce, palm sugar, and then add shiitake mushrooms. Simmer until the pork liver begins to become tender, approximately 1.5 - 2 hours. Soup Take garlic, coriander root, pepper, crush until broken, then wrap in a thin cloth, together with Chinese herbal stew ingredients. Put water in a pot, then put in the pork ribs and herbs. Heat until it starts to boil, skim off the foam, add the radish, season with instant noodle soup, thick soup, clear soup. Simmer until the soup is fragrant and flavorful, about 1.5 hours. noodles Boil noodles and Chinese kale and put in a bowl. Scoop the stewed pork onto the noodles with a little bit of stewed pork sauce. Ladle about 200 ml of broth into a bowl, sprinkle with fried garlic and spring onions.
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Pandan Coconut Milk Sphere, Black Sticky Rice
food Food type Main Ingredients Take time Serve Thai Sweets Coconut milk 60 Min 1 place ingredient Black sticky rice with taro 100 ml. Amphawa coconut milk 100 grams of cooked black glutinous rice, 150 grams 250 ml clean water 60 grams of palm sugar 50 grams of white sugar 15 grams, 2 pandan leaves 0.5 grams of salt 70 grams of coconut meat 100 grams of steamed diced taro Spheres coconut milk pandan leaves 150 ml. Amphawa coconut milk bottle 20 ml pandan leaf water 10 grams of white sugar 4 grams of salt 3 grams Aero rice flour 5 grams of sodium alginate 200 ml clean water 10 grams of calcium lactate 800 ml clean water Quantity 1 serving 200 grams of black sticky rice with taro 35 grams Spheres coconut milk pandan leaves Preparation Steps for making sticky black rice with taro Bring clean water to a boil and add black sticky rice. Let the sticky rice expand. Cook over medium heat for about 5-7 minutes until the black sticky rice softens and the grains start to break apart. Add the tied pandan leaves. Season with coconut sugar, granulated sugar and salt. Add richness by adding Amphawa coconut milk. Add steamed taro and coconut meat. Turn off the heat and serve. Steps for making pandan coconut milk Spheres Mix Amphawa coconut milk, pandan leaves water, sugar, salt and rice flour. Bring to a boil and then remove from heat and let cool. Mix clean water and sodium alginate. Use a blender to mix well. Pour into a container and wait for 30 minutes to set. Mix item 3 with the prepared coconut milk in a ratio of 1:1. Scoop the coconut milk mixed with sodium alginate into a mold and freeze. Mix calcium lactate and clean water together and leave for 30 minutes. Use a round spoon to scoop the coconut milk mixture mixed with sodium alginate and slowly pour it into the calcium lactate water. Stir continuously and leave for 3 minutes. Scoop and put in water to rinse. Place the pandan coconut milk spheres on wet black sticky rice. Tips Use cooked sticky rice to save time. Taro can be pressed into various patterns. Sticky rice is sweet and coconut milk is salty. Calcium lactate water, leave for 15 minutes before use. Put coconut milk in the mold and freeze the leaves before making the sphere.
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Meatball Salad
food Food type Main Ingredients Take time Serve Thai Salad & Spicy Thai-style salad fish 45 Min 1 place ingredient 45 Aero Rugby Fish Balls 45 pieces Aero large round fish balls 30 pieces Aero fried fish balls mixed with shrimp meat 45 Aero Chicken Meatballs 40 grams Aero seafood sauce 4 Aero skewers 50 grams of vegetables Preparation Place a pot of clean water on the stove and bring it to a boil. Then, put the meatballs in to boil. Wait until they float to the surface, then scoop them up and serve. Before serving, pour seafood sauce over it. Let customers choose for themselves
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