Recipe
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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Schweppes Ume Citrus
food Food type Main Ingredients Take time Serve Thai drink Schwepps Citrus Rasberry Soda 45 Min 1 place ingredient 120 ml HT Schweppes Citrus Raspberry Soda 330X6 15 ml Plum Syrup 15 ml. plain water 10 ml Aero frozen lemon juice 1000 grams 2 pieces of sweet plums
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Sticky Rice Cupcakes
food Food type Main Ingredients Take time Serve Thai Sweets rice 45 Min 10 places ingredient 200 grams of Aero white glutinous rice Coconut milk for steaming 50 ml. Aero 100% UHT coconut milk 50 ml clean water Coconut milk for face 240 ml. Aero 100% UHT coconut milk 24 grams Aero rice flour 95 grams of pure white sugar, 1kg x 5 spoons 1 gram Aero iodized table salt, bag type, 5 kilograms put on makeup 150 grams of Thong Yod with Ant Eggs 10 pieces of sweetmeat 10 pieces packaging Preparation Soak glutinous rice in water for 30 minutes, then place 10 grams of rice in each foil cup, add 10 grams of coconut milk for steaming, and steam for 20 minutes. When the sticky rice is cooked, add 30 grams of coconut milk on top and steam for another 20 minutes until the surface cracks. Then decorate with sweet dumplings and edible flowers.
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Herb-baked riceberry and mackerel
food Food type Main Ingredients Take time Serve Thai Rice and flour fish 60 Min 1 place ingredient 120 grams of Benjarong brand riceberry 120 grams of mackerel, 1 piece 30 ml palm oil for frying (1 liter) 0.5 grams of salt 0.5 g ground white pepper 240 ml stock 15 grams minced garlic 15 grams chopped coriander root 1 gram ground white pepper 10 grams of sliced galangal 15 grams of lemongrass, sliced diagonally 2 grams of dried chili peppers, cut into sections 0.5 grams of salt 3 ml fish sauce 5 grams of white sugar 30 grams rice bran oil 5 grams of kaffir lime leaves, remove stems and deep-fry until crispy 5 grams of dried chili peppers, stems removed, fried until crispy Preparation Heat a pan with oil, add chopped garlic and chopped coriander root. Stir-fry until fragrant, then add pepper, galangal, lemongrass, and dried chili. Add in the riceberry. Season with salt, fish sauce, and sugar. Stir to mix well. Place the rice ingredients in a clay pot and add the stock. Cover with foil and bake at 180 degrees for 45 minutes. Heat a pan with oil, sprinkle salt and pepper on the mackerel. Place the fish in a pan and fry until cooked. Place the fish on the herb-baked rice, sprinkle with fried kaffir lime leaves and fried dried chili peppers, and serve with seafood sauce. Tips Stir-fry the herbs until fragrant before adding the rice. The amount of water used to cook rice
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Old Fashioned Sandwich
food Food type Main Ingredients Take time Serve Fusion food Rice and flour Vegetable 45 Min 1 place ingredient 500 grams Aero sweetened condensed creamer 2 kg x 1 bag (mayonnaise spread, mixed weight 1,045 grams) 3 Aero eggs, size 2 x 15 eggs, only egg yolks (mayonnaise spread mixed, weight 1,045 grams) 500 grams of Aero Mayonnaise (Mayonnaise Spread, mixed to weigh 1,045 grams) 4 sheets of Aero sandwich bread, 25g per sheet = 1 pack contains 600g 60 grams Aero Chicken Bologna 1 piece 15 grams use 4 pieces 15 grams Aero shredded pork and chicken 40 grams of mayonnaise spread Preparation Place a mixing bowl over a pot of simmering water and stir continuously until the eggs start to change color. Then mix mayonnaise and condensed milk together in a 1:1 ratio. Spread the mixed mayonnaise on 4 slices of bread, spreading it on one side only. Combine the bread with the ham and shredded pork and sandwich the three slices of bread together. Take the bread and cut it into triangles. When cut, it can be divided into 2 servings. 6. Put them in boxes for distribution.
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Refreshing Coffee
food Food type Main Ingredients Take time Serve Thai drink Coke, soft drink, sugar-free formula 45 Min 1 place ingredient 100 ml HT Schweppes Lemon Soda NS 330 ml X 6 cans 60 ml black coffee 15 ml Yuzu syrup 5 ml honey 2 pieces lemon
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Condo Fried Oysters
food Food type Main Ingredients Take time Serve Thai Seafood Chilean Mussels 45 Min 1 place ingredient 100 grams of imported carrots, Chinese/Vietnamese, 1 kg 100 grams of radish 1 kg 5 grams of spring onions, 300 grams of green onions 250 grams tempura flour 80 g Aero Frozen Chilean Mussels 400 ml Bonus Palm Oil 2 liters x 2 bottles 400 ml clean water 20 grams Aero Chicken Dipping Sauce 20 grams Aero Sriracha Chili Sauce 0.5 g Aero Ground Pepper Preparation Squeeze out some of the water from the mussels, then set aside. Mix tempura flour and water together, then add mussels and shredded vegetables. Heat oil in a pan to 150 degrees Celsius, then fry. Separate into pieces: oysters + vegetables. Sprinkle with ground white pepper before serving and serve with dipping sauce.
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Stir-fried egg tofu with chili and salt
food Food type Main Ingredients Take time Serve Thai Dishes Tofu 20 Min 1 place ingredient 3 tubesCP Delight egg tofu, cut into pieces 100 gramsAero corn flour 50 ml.Oil for frying 500 ml. 60 gramsof oil for stir-frying 70 gramsminced garlic 7 grams of sliced chili peppers 20 gramschopped red chili 10 grams chopped coriander root 3 gramsof salt 15 grams of sugar 3 gramsseasoning powder 3 gramschopped celery (for decoration) 3 grams coriander (for decoration) 3 gramsof chili peppers (for decoration) Preparation Coat the tofu in cornstarch, then shake off the flour. Heat the oil and fry the tofu until golden brown and crispy. Set aside. Put a pan on the stove, add a little oil, when it is hot add garlic and fry until the garlic turns yellow then drain and set aside. Then add the coriander roots, chili peppers and chili peppers and stir-fry with oil until fragrant. Add fried garlic and fried tofu, season with salt, sugar and seasoning powder, mix well. Add the chopped Chinese celery and mix again, then turn off the heat. Arrange on a serving plate and garnish with a little coriander.
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Fried rice with pork crackling chili paste
food Food type Main Ingredients Take time Serve Thai Rice Dish Other 45 Min 1 place ingredient Pork crackling chili paste, yield 200 grams 500 grams of frozen pork fat, cut into strips, Aero 30 grams of water 2 grams of salt 10 grams of chili powder 40 grams Aero fried shallots 40 grams, Safepack, ready-to-use fried garlic 2 grams of salt 10 grams of sugar 2 grams seasoning powder Fried rice with pork crackling chili paste, 2 servings 60 grams of lard 15 grams minced garlic 2 Aero duck eggs, size 1 225 grams cooked rice 450 grams 2 grams of salt 20 grams of sugar 8 grams of seasoning sauce 100 grams of pork crackling chili paste (fried with rice) 0.5 eggs Aero salted boiled eggs, half an egg 20 grams of pork crackling chili paste (to sprinkle on top) Garnish with cucumber Garnish with carrots Garnish with coriander Garnish with white turmeric Preparation Cook rice: 500 ml rice, 750 ml water. Put the lard, salt and water in a pan. Then fry the pork rinds until the lard comes out of the lard and turns a nice yellow color. Then set aside. Add pork rinds, fried garlic, fried shallots, salt, sugar, and chili powder. Seasoning powder, mix well. Heat a pan with oil. When hot, add chopped garlic and fry until fragrant. Add the eggs and spread them out. Add the cooked rice and stir-fry. When the eggs start to coat, season with salt, sugar and Seasoning sauce, stir-fry until well blended, then turn off the heat. Add the pork crackling chili paste and mix well. Served with salted eggs and fresh vegetables.
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