Recipe
Ribeye Steak Curry Rice
food Food type Main Ingredients Take time Serve Thai Curry Beef 45 Min 1 place ingredient Ingredients for 1 serving 200 grams of cooked rice 200 grams Australian Wagyu Ribeye 0.5 grams of salt 0.5 g ground white pepper 100 grams of massaman sauce 0.5 g. Kaffir lime leaves, for decoration 0.5 g. sliced chili peppers, for decoration Cooks 1,000 grams of rice. 500 grams of rice, Benjarong Jasmine rice 750 grams of water Massaman sauce 300 ml. 50 grams of massaman curry paste 50 grams of red curry paste 100 ml coconut milk for stir-frying 150 grams coconut milk for curry 100 ml. plain water 75 grams of palm sugar 5 ml fish sauce 10 grams of red chili peppers Preparation Heat a pan, add coconut milk and simmer until the coconut milk separates. Add red curry paste and massaman curry paste and stir-fry until fragrant, then add palm sugar. Once the palm sugar has dissolved, add 1 part coconut milk and water. Add sliced chili peppers and bring to a boil. Season with fish sauce and simmer until cooked. Strain to keep only the steak sauce. Heat a pan and add oil for grilling the meat. Place the meat in the pan and cook each side to your liking. When done, let it rest for 3-5 minutes before slicing and serving. Served with Benjarong Jasmine rice.
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Braised Pork Ribs with Soybean Paste
food Food type Main Ingredients Take time Serve Thai Rice Dishes Pork, chicken and shrimp 60 Min 2 places ingredient 1000 grams of pork ribs 30 grams garlic 15 grams of shallots 45 ml vegetable oil 120 grams of soybean paste 700 ml. plain water 30 grams oyster sauce 15 ml light soy sauce 2 ml Chinese liquor 2 grams sweet soy sauce 3 grams of Aero brown sugar 1 gram of spring onion for garnish before serving 5 grams coriander root Preparation Can be used as a side dish for 2 servings, or as a rice topping, or served with rice for 5 servings. Massage the pork ribs and Chinese rice wine together and set aside. Heat a pot, add vegetable oil, and fry the shallots, garlic and coriander root until fragrant, then add the pork ribs and fry over high heat. When the pork ribs start to tighten, add the soybean paste and stir-fry until fragrant, then add the seasonings and water. Set the pressure cooker to medium heat for about 30 minutes, then open the lid and simmer for another 5 minutes until the water reduces. Serve with steamed rice.
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Spicy pickled morning glory salad
food Food type Main Ingredients Take time Serve Fusion food Rice Flour Vegetable 15 Min 2 places ingredient 80 grams of ready-made Aero brand sauce 100 grams of white shrimp 70 grams of boiled octopus 50 grams of asparagus 30 grams of straw mushrooms 20 grams basil 2 grams of kaffir lime leaves 30 grams tomatoes 30 grams of onion 10 grams of spring onions 10 grams of celery 20 grams of lemon 1 gram fried dried chili for garnish Preparation Prepare, cut, trim the ingredients and set aside. Bring a pot of water to a boil. Blanch the asparagus shoots, basil leaves, lime leaves, and straw mushrooms until cooked. Set aside. Boil the squid and shrimp in boiling water until cooked. Set aside. Combine all ingredients in a mixing bowl. Season with dressing and lime juice. Mix well. Scoop into prepared containers, garnish with fried dried chili and serve.
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Stir-fried venison with young coconut shoots
food Food type Main Ingredients Take time Serve Thai Dishes Other 15 Min 1 place ingredient 100 grams Aro stir-fried sauce 200 grams of frozen trimmed venison 220 grams of young coconut shoots 50 grams of basil leaves 3 grams of kaffir lime leaves 20 grams red chili pepper 15 grams of young pepper 25 grams sliced galangal 15 grams vegetable oil 60 grams of water Preparation Prepare, cut, trim the ingredients and set aside. Boil the sliced coconut shoots in boiling water until cooked. Set aside. Heat oil in a pan, add deer meat and stir-fry until 70% cooked, add coconut shoots, season with stir-fried sauce and water. Add chili, young pepper, galangal, kaffir lime leaves and basil leaves. Stir-fry until well blended and fragrant. Scoop into a container and serve.
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Grilled sticky rice with Thai papaya salad
food Food type Main Ingredients Take time Serve Thai food Salad & Spicy Thai-style salad Rice 45 Min 1 Serves ingredient 4 skewers of grilled rice, 60 grams per skewer 300 grams of glutinous rice 180 ml. plain water 40 ml. The coconut milk in the box is delicious. 1 egg 1 duck egg 1 gram chicken seasoning powder 1 gram of salt flakes 5 ml. soy sauce 4 sticks , skewers 1 plate of papaya salad 20 grams of pure coconut sugar 20 ml abalone fish sauce 1 lime 120 grams papaya 20 grams of cherry tomatoes 10 grams of cashew nuts, halved 10 grams of yardlong beans 3 grams of Thai garlic 5 grams of red chili peppers Preparation Soak glutinous rice in plain water for 10 minutes. Rinse 2-3 times. Put glutinous rice in a rice cooker, add water and coconut milk, and press cook as usual. When the sticky rice is cooked, scoop it out and put it in a container. Shake it a little to cool it down. Take sticky rice and shape it into sticks, sprinkle with salt, and grill until set. Beat duck eggs and chicken eggs together. Mix the seasonings. Dip the first round of grilled sticky rice in the egg. Grill it again and then take it out and dip it again. Papaya salad
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Lava Egg Rice with Basil Sauce
food Food type Main Ingredients Take time Serve Thai Dishes Pork 45 Min 1 place ingredient 150 grams of cooked rice 2 chicken eggs 15 ml cream 0.5 grams of salt 5 ml oil 135 grams minced pork 40 grams Aero basil sauce 5 ml oil Preparation Mix the eggs, cream, salt and pepper together. Heat oil in a pan and add the prepared eggs. Stir the eggs all over the pan. Wait for the eggs to set at the bottom of the pan. Place the eggs on top of the rice. Heat another pan, add oil, when hot add chili and minced pork. Stir-fry minced pork until cooked, then add ready-made basil sauce. Scoop the basil and place it on top of the lava eggs.
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Fruit Smoothie Bucket
food Food type Main Ingredients Take time Serve Thai drink Fruit 15 Min 1 place ingredient 200 ml coconut water 50 grams coconut meat 30 ml syrup 600 grams of ice 45 ml. Orange Syrup 100 grams of frozen mandarin orange pulp 80 grams of fresh orange pulp for decoration 3 grams rosemary leaves Preparation Combine coconut water, coconut meat, syrup and ice in a blender. Blend until smooth. Scoop into a container and set aside. Mix orange syrup and syrup together. Pour into a blender, add ice and frozen orange pulp, blend until smooth, then scoop into a container and set aside. Pour the blended coconut mixture into a glass, half full, followed by the blended orange juice. Garnish with fresh orange zest and rosemary.
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Fish and Chips
food Food type Main Ingredients Take time Serve Thai Snacks fish 45 Min 1 place ingredient Frozen Cod Fillet 1 kg ARO Frozen Frenchfries Shoestring 100 grams of fried flour 100 ml. Oil for frying 2 liters 60 grams tartar sauce 250g Aero Frozen French Fries, Straight Small, 7mm Aero Frozen French Fries, Straight Small, 10mm Aero Frozen French Fries, Wavy Small, 12mm 1 lemon, 4 halves 5 grams chopped parsley 1,200 grams of fried fish 500 grams of Korean fried flour 650 ml chilled soda 4 grams of salt 2 grams ground pepper 40 grams all-purpose flour Tartar sauce, 3 servings 120 grams real mayonnaise 10 ml. a little lemon juice 1 gram of salt 1 gram ground pepper 20 grams chopped onion 20 grams chopped pickled cucumber 5 grams of sugar 10 grams chopped green onions Ingredients for making French fries 250g Aero Frozen French Fries, Straight Small, 7mm Aero Frozen French Fries, Straight Small, 10mm Aero Frozen French Fries, Wavy Small, 12mm 100 ml. 2 liters of oil Season with salt Preparation Mix Korean flour with salt and pepper together, then add soda and stir well. Mix cod fish with wheat flour. Then coat it with flour and mix. Then fry until cooked. Tartar Sauce: Mix all ingredients together. Serve the fried fish with french fries and tartar sauce. Decorated with lemon and parsley.
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Herb-baked brown rice
food Food type Main Ingredients Take time Serve Fusion food Rice and flour Vegetable 45 Min 1 place ingredient 200 grams of San Dee 100% fragrant brown rice 30 ml Aero Soybean Oil 50 grams of mackerel 15 grams of young pepper 15 grams fresh peeled garlic 30 grams Aero All-Purpose Stir-Fry Sauce 0.5 grams of kaffir lime leaves, stems removed 5 grams of garden chili peppers, stems removed 15 grams lemongrass 50 g. mackerel, 200 g. (for garnishing) 10 grams peeled shallots 5 grams of garden chili peppers, stems removed 5 grams of Aero fried shallots 0.5 grams of fried kaffir lime leaves 1 lemon wedge Preparation Cook rice in a ratio of rice to water of 1:2. Heat a pan with oil, stir-fry the herbs, add the mackerel, add the Aero Stir-fry Sauce, turn off the heat, add the cooked rice, mix well and set aside. Put the fried rice in a container and bake at 180 degrees for 5-8 minutes. Serve by garnishing the dish with half a mackerel, shallots, chili peppers, fried shallots, and fried makrut lime leaves.
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Rice mixed with fish chili paste
food Food type Main Ingredients Take time Serve China Rice Dishes fish 45 Min 1 place ingredient Ingredients for Red Chili Paste 50 ml oil 35 grams of coarsely ground roasted dried chili peppers 10 grams of coarsely ground roasted dried chili peppers 120 grams minced pork 15 grams shrimp paste 40 ml fish sauce 40 grams of palm sugar 40 grams tamarind juice 200 ml clean water 40 grams fried garlic 60 grams of fried shallots Ingredients for plating 1 liter fish frying oil 50 grams of fried sun-dried snakehead fish 150 grams of cooked jasmine rice 40 grams of minced pork and red chili paste 1 lemon wedge 1 gram of coriander leaves 5 grams of fried shallots 3 grams of chili pepper 10 grams of local vegetable tops 15 grams cucumber Preparation Fry the fish over medium heat and set aside. Put oil in a pan over medium heat, add chili and stir-fry until fragrant, add seasonings, simmer until thickened, then add shallots and fried garlic. Mix cooked rice with chili paste and put on a plate. Serve with fried fish and fresh vegetables.
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Mango Salad with Fresh Shrimp
food Food type Main Ingredients Take time Serve Thai Salad & Spicy Thai-style salad Fruit 20 Min 1 place ingredient 160 grams of 6 peeled fresh shrimps 1 bottle of soda water 120 grams of raw, sliced Nam Dok Mai mangoes 10 grams grated carrots 5 grams of celery 15 grams of chopped shallots 15 grams of cherry tomatoes 60 grams of ready-made dressing 30 grams of jaew dipping sauce 15 grams of fried peanuts 3 decorative flowers Preparation Cut fresh mango and set aside. Grate the carrots, chop the celery, shallots and tomatoes. Soak the shrimp in soda water for 3 minutes. Mix the ready-made dressing and jaew sauce together. Add the carrots, shallots, celery, tomatoes and mangoes and mix well. Add fresh shrimp and mix. Scoop into a serving dish and sprinkle with fried peanuts.
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Mango Yogurt Tart
food Food type Main Ingredients Take time Serve Thai Sweets Fruit 45 Min 1 place ingredient 150 grams yogurt 10 grams of sweetened condensed milk 3 sheets gelatin sheets 10 ml hot water 10 cups frozen tart shells 100 grams of ripe mango 2 grams of edible flowers, 10 flowers Green peas Preparation Place the dough on a baking tray and add the mung beans. Bake at 180 degrees for 10 minutes. Remove the mung beans and let it cool. Soak the gelatin sheets in cold water until they soften. Mix gelatin with hot water and stir until dissolved. Mix yogurt, condensed milk and gelatin. Scoop the yogurt mixture into the tart shells and refrigerate until the yogurt sets. Cut ripe mango into cubes. Scoop ripe mango onto the tart and decorate with flowers.
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