Recipe
Mango Soda Suzette - by Chef Toi
food Food type Main Ingredients Take time Serve Thai drink Fruit 25 Min 1 place Preparation Mango Fizzy Mango Fizzy Mango Fizzy
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Mixed seafood dry rice porridge
food Food type Main Ingredients Take time Serve Thai Rice Dishes rice 45 Min 1 place ingredient Ingredients: Grilled fish bone broth 1 liter of water 2 roots, celery roots 15 grams of mustard greens 3 grams of galangal 15 grams of grilled sea fish bones Ingredients for 2 servings of mixed seafood 15 ml oil 80 grams of squid with pineapple slices 60 grams peeled shrimp 80 grams of boiled fish 5 grams of mustard greens 2 grams ground galangal 3 grams sugar 5 ml seasoning sauce 30 ml broth Ingredients for soybean sauce for 5 servings 30 grams of soybean paste 7 ml seasoning sauce 15 ml. soy sauce 45 ml vinegar 15 grams minced ginger 15 grams minced garlic 15 grams of chopped chili peppers 45 grams of sugar Ingredients for plating 200 grams Benjarong Golden Jasmine Rice 250 ml. Grilled fish bone broth 110 grams of mixed seafood (2 shrimps, 3 squids, 2 fish fillets) 3 grams of celery 30 grams of dipping sauce Preparation Bring water to a boil, add celery root, galangal, Chinese celery, and grilled sea bass. Boil for 15-20 minutes until the water turns golden yellow. Heat a pan with oil. Add squid, shrimp, and fish and stir-fry over high heat. Add mustard greens, ground galangal, season, and add a little soup. Serve and it's done.
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Crispy fried golden needle mushroom and salted fish salad - by Chef Bas
food Food type Main Ingredients Take time Serve Thai Salad & Spicy Thai-style salad fish 25 Min 1 place ingredient Crispy fried golden needle mushroom and salted fish salad - by Chef Bas Crispy fried golden needle mushroom and salted fish salad - by Chef Bas Crispy fried golden needle mushroom and salted fish salad - by Chef Bas
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Wide noodles, crispy chicken stir-fried with chilli paste
food Food type Main Ingredients Take time Serve Thai noodles and Pasta noodles and Pasta 30 Min 1 place ingredient 200 grams Aero frozen crispy chicken 140 grams of fresh wide noodles 40 grams Aero stir-fried sauce 15 ml. plain water 15 grams of shredded galangal 20 grams minced garlic 25 grams of sliced yellow chili 8 grams chopped red chili peppers 5 grams of kaffir lime leaves 15 grams of young pepper 4 grams basil leaves 500 ml vegetable oil Preparation Heat a pan, add the wide noodles and stir-fry until fragrant. Set aside. Fry the crispy chicken until golden brown and set aside. Heat a pan, add oil, garlic, chopped red chili, young pepper, galangal, and kaffir lime leaves. Stir-fry until fragrant. Add stir-fried sauce and crispy chicken. Stir-fry over high heat until well combined. Add basil leaves, turn off the heat, and serve on a plate with stir-fried wide noodles.
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