Recipe
Bibimbab
food Food type Main Ingredients Take time Serve Thai 1 chicken 20 minutes 1 place ingredient 6 teaspoons gochujang sauce (bibimbap sauce ingredient) 4 teaspoons corn syrup (bibimbap sauce ingredient) 1 teaspoon Aero sesame oil (bibimbap sauce ingredient) Vegetable oil for stir-frying (Bibimbap ingredients, serves 2) 80 g shredded carrots (bibimbap ingredients, 2 servings) 40 grams of sliced wood ear mushrooms (bibimbap ingredients, 2 servings) 60 grams of Chinese kale, cut into sections (bibimbap ingredients, serves 2) 100 grams zucchini, sliced (bibimbap ingredients, 2 servings) 30 grams of enoki mushrooms (bibimbap ingredient, 2 servings) 60 grams of large bean sprouts (bibimbap ingredients, 2 servings) 6 teaspoons Aero brand sesame oil (for 2 servings of bibimbap) Salt for seasoning (Bibimbap Ingredients, 2 servings) 200 grams of AERO Japanese rice, cooked (bibimbap ingredients, 2 servings) 1 egg (bibimbap ingredients, 2 servings) White sesame (Ingredients for bibimbap, 2 servings) Preparation Make the sauce by mixing gochujang, corn syrup, and sesame oil together. Stir-fry all vegetables separately. Season with sesame oil and salt. Fry an egg Arrange the stir-fried vegetables on top of the rice, put a fried egg in the middle, sprinkle with roasted white sesame seeds, serve with sauce.
Learn more
Black bean noodles, jajangmyeon
food Food type Main Ingredients Take time Serve Korea side dish vegetable 40 minutes 1 place ingredient Frozen thin ramen noodles, Aero brand 100 grams of diced pumpkin 100 grams diced potatoes 4 mushrooms 1/2 onion 2 tablespoons vegetable oil 1 teaspoon minced garlic 50 grams pork 4 fresh shiitake mushrooms 1 teaspoon anchovy seasoning powder 2 teaspoons cornstarch 2 tablespoons brown sugar 50 grams of Chunjang black soybean paste, Chongjongwon brand 40 grams of frozen shrimp, Aero brand 40 grams squid 2 cups water Preparation Stir-fry garlic with oil, pork, potatoes, onions, pumpkin until wilted. Add shiitake mushrooms, button mushrooms, shrimps and squid. Add Chunjang black soybean sauce and stir-fry over high heat. Mix plain water with anchovy seasoning powder, cornstarch, and brown sugar. Mix well and add to the stir-fry pan. Stir-fry until cooked. Served with frozen ramen noodles, Aero brand.
Learn more
Indian salad
food Food type Main Ingredients Take time Serve Halal food Salads and salads vegetable 20 minutes 2 places ingredient 250 grams vinegar 600 grams of sugar 40 grams of salt 10 grams garlic 15 grams ground pepper 1 sheet fried tofu 25 grams fried dumplings 5-7 lettuce leaves 3-5 pieces of sliced tomatoes 5-7 pieces of cucumber 25 grams of shredded boiled chicken 1 boiled egg 5-7 pieces of sliced onion 200 grams of roasted peanuts Preparation Roast the peanuts and grind them finely with vinegar, sugar and salt. Then heat until the sugar dissolves. Blend chili, vinegar boiled with sugar, salt, ground pepper, add crushed roasted peanuts and blend together. Fry the sliced tofu, fry the dumplings, then arrange everything on a plate. Serve with the blended salad dressing.
Learn more
Vegetarian Burger
food Food type Main Ingredients Take time Serve India Rice and flour vegetable 30 minutes 2 places ingredient 1/2 teaspoon olive oil (for the filling) 1/2 cup chopped onion (for filling) 1 tbsp minced garlic (for the filling) 1 cup button mushrooms (for the filling) 1 cup grated beetroot (for filling) 1 cup cooked red quinoa (for the filling) 2 grated boiled potatoes (ingredients for the filling) 1/2 teaspoon chili powder (for filling) 1/2 teaspoon cumin seeds (for the filling) 1/2 teaspoon coriander powder (for filling) 1/2 teaspoon grated lemon zest (for the filling) 1/2 teaspoon chopped coriander (for the filling) 4 tablespoons bread crumbs (for the filling) 1 cup bread crumbs for dusting (for filling) A little salt (ingredients for the filling) A little black pepper (ingredients for the filling) A little oil (ingredients for the filling) 2 buns for burgers (ingredients for burgers) 2 sliced tomatoes (burger ingredients) 2 tablespoons mint sauce (for burgers) 30 grams lettuce (ingredients for burgers) Preparation First, make the filling. Sauté garlic, onion, beetroot, red quinoa, mushrooms in olive oil and season with salt until cooked. Mix the stir-fry ingredients with potatoes, chili powder, cumin, coriander powder, grated lemon zest, bread crumbs, seasoning salt, and chopped coriander. Mix well. Add black pepper, form into balls and fry in oil until cooked. Warm the burger buns on a griddle, then spread with the mint sauce. Top with lettuce, burger patties, sliced tomato, and cover with another bun. Serve.
Learn more
Mint Sauce
food Food type Main Ingredients Take time Serve India Soup / Curry / Clear Soup vegetable 10 minutes 2 places ingredient 1 cup coriander leaves 1 cup mint leaves 4-5 pieces of peeled and sliced ginger 3-4 green chillies 2 teaspoons of aro brand lemon juice 1 teaspoon cumin seeds Salt (a pinch) 3 tablespoons of plain yogurt, Aro brand 30 ml. plain water Preparation Prepare ginger by peeling and cutting into slices. Chop coriander leaves, mint leaves, green chili, aro brand lime juice, cumin seeds, a little salt, then add water and aro brand plain yogurt. Blend all ingredients until smooth. Ready to serve
Learn more
Spinach Yogurt Raita
food Food type Main Ingredients Take time Serve India Soup / Curry / Clear Soup vegetable 10 minutes 2 places ingredient 1 cup frozen spinach leaves, aro brand 15 grams of soybean oil, aro brand 1 teaspoon cumin seeds 1 red or green chili, finely chopped 1 piece chopped onion 1 teaspoon Indian chili powder A little bit of salt, aro brand 1 cup plain yogurt, aro brand Preparation Boil frozen spinach leaves, Aro brand, in hot water to soften the vegetables, then squeeze out the water and blend until smooth. Heat oil and fry cumin seeds, finely chopped red or green chillies, then add chopped onion and fry until fragrant and translucent. Add the Indian chili powder and the blended spinach and stir-fry. Season with a little salt and stir to combine. Scoop into a bowl and mix with plain yogurt. Mix until well combined. Ready to serve
Learn more
Vegetable Samosas
food Food type Main Ingredients Take time Serve India Rice and flour vegetable 40 minutes 2 places ingredient 1 cup all-purpose flour (flour mixture) 2 tablespoons ghee (for the dough) 1 teaspoon Carom seeds (flour mixture) A little salt (flour mixture) 1 tbsp ghee (for the filling) 1 tbsp cumin seeds (for the filling) 1 tbsp chopped chili (for the filling) 1 inch sliced ginger (for filling) 3 medium potatoes, boiled (for the filling) 1/2 cup cooked peas (for the filling) 1 teaspoon Indian chili powder (for the filling) 1 teaspoon turmeric powder (for filling) 1/2 teaspoon garam masala powder (for the filling) 1 tbsp coriander powder (for filling) 1 head of shallots (ingredients for the filling) Oil for frying (ingredients for filling) Preparation Sift all purpose flour into a bowl, add ghee, Carom seeds, salt and mix well. You can add water. Knead the dough until it comes together and form into a ball. Leave for 20-25 minutes, covering the surface with a damp cloth. Stir-fry the filling. Heat a pan and add ghee, cumin seeds, turmeric powder, and shallots. Stir-fry until well blended. Add chili peppers, coarsely mashed potatoes, green peas, Indian chili powder, garam masala powder, coriander powder, salt. Stir to mix well, add coriander, turn off the heat and set aside. Divide the dough into equal portions, roll it out into an egg shape, and cut it into two parts. Shape the dough into a cone shape, put the prepared filling in, then touch the edges of the dough with water and press them together to form a samosa shape. Add oil to a pan and wait until it is hot. Add the samosas and fry until they change color. Remove and drain the oil. Served with mint sauce and tamarind sauce.
Learn more
Korean rice
food Food type Main Ingredients Take time Serve Korea rice vegetable 30 minutes 1 place ingredient 60 grams of gochujang sauce 5-Minute Bibimbap Sauce - Serves 4 40 cc sesame oil 20 grams corn syrup 6 grams of anchovy seasoning powder 5-minute Sesame Oil Carrots, makes 7 servings 100 grams of carrots 10 cc sesame oil 1 gram salt Sesame Oil Erinji, 5 minutes, makes 10 servings 100 grams of king oyster mushrooms 10 cc sesame oil 1 gram salt 5 minutes of sesame oil Chinese kale, makes 4 servings 100 grams of Chinese kale 10 cc sesame oil 1 gram salt 5-minute sesame oil wood ear mushrooms, makes 9 servings 100 grams of wood ear mushrooms 10 cc sesame oil 1 gram salt Bibimbap - Pork Bulgogi (Bibimbap - Pork Bulgogi) 5 minutes, makes 1 serving 200 grams of cooked Japanese rice 10 cc soybean oil 40 grams of thinly sliced shabu-grade pork belly, 1.5 mm, Aro 10 grams of Korean Bulgogi Pork Marinade Sauce 5 cc sesame oil 30 grams of bibimbab sauce 10 grams of carrots, sesame oil 10 grams of eryngii sesame oil 40 grams of Chinese cabbage kimchi 20 grams of Chinese kale with sesame oil 10 grams of sesame oil wood ear mushrooms 1 egg, size 2 1 gram of roasted white sesame seeds Pork Kimchi Bap (5 minutes) Makes 1 serving 200 grams of cooked Japanese rice 10 cc soybean oil 60 grams of Chinese cabbage kimchi 40 grams of onion 10 grams carrots 80 grams of thinly sliced shabu-grade pork belly, 1.5 mm, Aro 40 cc Aro Yakiniku Sauce 2 grams chopped green onions 1 gram of roasted white sesame seeds Bulgogi Pork Bap (5 minutes, makes 1 serving) 200 grams of cooked Japanese rice 10 cc soybean oil 100 grams of thinly sliced shabu-grade pork belly, 1.5 mm, Aro 40 grams of onion 20 grams carrots 50 grams of Korean Bulgogi Pork Marinade Sauce 2 grams chopped green onions 1 gram of roasted white sesame seeds Pork Japchae (5 minutes, makes 1 serving) 150 grams of boiled Korean glass noodles 10 cc soybean oil 50 grams of thinly sliced pork belly, shabu grade, 1.5 mm. Aro 5 grams minced Chinese garlic 30 grams of Chabcha sauce 10 cc sesame oil 10 grams of carrots, sesame oil 10 grams of eryngii sesame oil 20 grams of Chinese kale with sesame oil 10 grams of sesame oil wood ear mushrooms Preparation How to make bibimbab sauce Mix all ingredients together. How to make sesame oil carrots Cut the carrots into strips. Stir-fry carrots in sesame oil until cooked. Season with salt. How to make sesame oil erinji Cut the mushrooms into strips. Stir-fry mushrooms in sesame oil until cooked. Season with salt. How to make sesame oil bok choy Blanch the Chinese kale in boiling water. Knock in cold water and squeeze out all the water. Cut into pieces and season with sesame oil and salt. How to make sesame oil wood ear mushrooms Cut the mushrooms into strips. Stir-fry mushrooms in sesame oil until cooked. Season with salt. How to make Pork Bulgogi Bibimbap Marinate the meat with the marinade for 1 hour. Stir-fry the meat until cooked. Scoop rice into a bowl and place a fried egg in the center. Arrange the vegetables, kimchi and meat around the bowl. Drizzle sesame oil over the whole thing and sprinkle with roasted sesame seeds. Served with bibimbab sauce How to make Pork Kimchi Bap Add oil to the pan and stir-fry the kimchi. Add meat and vegetables and stir-fry until cooked. Add the sauce and stir to combine. Served on rice, sprinkled with chopped spring onions and white sesame seeds. How to make Bulgogi Pork Bap Add oil to a pan and stir-fry the meat and vegetables until cooked. Add the sauce and stir to combine. Served on rice, sprinkled with chopped spring onions and white sesame seeds. How to make Pork Japchae Soak the glass noodles in water for 30 minutes, then boil for 10 minutes until cooked. Marinate the meat with the marinade for 1 hour. Add oil to the pan and stir-fry the meat until cooked. Add glass noodles, garlic, and sauce. Stir to combine. Turn off the heat. Add vegetables, mix well and serve.
Learn more
Japanese style multigrain rice
food Food type Main Ingredients Take time Serve Japan rice Vegetable 45 Min 1 place ingredient Seasoned dried fish stock (for cooking rice) 100 ml. Aero concentrated dried fish soup 1000 ml Aero plain water 20 ml soy sauce For Whole Grain Rice (6 servings) 650 ml seasoned dried fish stock (for cooking rice) 500 grams Aero Japanese rice Sasanishiki 75 grams Aero frozen fresh shiitake mushrooms 75 g Aero frozen sweet corn 75 grams of diced carrots For braised lotus roots in soy sauce (makes 8 servings) 500 grams of frozen sliced lotus root Aero 750 ml Aero plain water 50 ml Aero Mirin 75 ml. Aero concentrated dried fish soup 50 grams soy sauce 50 grams of pure white sugar, 1 kg. For the wakame seaweed soup (makes 3 servings) 350 ml seasoned dried fish stock 20 grams Aero Wakame seaweed Cereal rice + stewed lotus root + soup 160 grams of whole grain rice 60 grams of lotus root stewed in soy sauce 120 grams of wakame seaweed soup stock 1 set Aero black PP food box, 2 compartments with lid, 900 ml. 1 set Aero bowl with clear PP lid, 12 oz. 1 set of black spoon and fork set, plastic wrapped, panel type, size 15 cm. Preparation Wash the rice until the water is clean and soak it in plain water. Prepare the rice cooking water by mixing water and 100 grams of fish stock together. Divide into 650 grams. Drain the rice and mix with the prepared cooking water. Add the carrots, mushrooms and corn and cook until done. Prepare a pot, add mirin, fish stock, soy sauce (2), sugar and water, mix well, bring to a boil then add lotus root and boil for 5 minutes. After boiling for 5 minutes, reduce the heat and continue to boil until the lotus roots are thick and soft. When the rice is cooked, scoop the rice onto a plate. Decorate the lotus root with the lotus root boiled in soy sauce on top and sprinkle with white sesame seeds.
Learn more
Spinach Egg White Pizza
food Food type Main Ingredients Take time Serve Western food Rice and flour Vegetable 45 Min 1 place ingredient Stir-fried and left 560g of spinach. 1000 grams of frozen spinach leaves 1 kg 150 grams of onion, peeled and chopped 15 ml oil 2 grams of salt 2 grams ground white pepper Other ingredients 200 grams ARO pasteurized liquid egg white 2 kg. 75 grams of Aero Pasta Sauce 1kg.X1 50 grams of stir-fried spinach 50 g HORECA Pizza Topping Grated 990 g. 20 grams of Deli Cheddar Cheese, block type 15 grams oil 15 grams ARO Crispy Bacon Preparation Heat a pan with a little oil. When the pan is hot, add the egg white. It is recommended to use a Teflon-coated pan, which will make it easier to fry the egg white. Fry the egg whites until cooked on both sides, then spread with the pasta sauce and sprinkle with spinach and cheese. Then put it in a tray to put in the oven. Use the highest temperature of 230-250 degrees for 10 minutes to melt the cheese and coat the pizza. Sprinkle with chopped Bacon Bits before serving on a plate or food container. technique : The egg whites can be fried on top to reduce serving time.
Learn more
Snowflake Salad with Honey Miso Lemon Dressing
food Food type Main Ingredients Take time Serve Fusion food Salad & Spicy Thai-style salad Vegetable 30 Min 1 place ingredient 50 grams of white miso 35 grams honey 25 ml . soy sauce 20 ml lemon juice 3 grams lemon zest 5 grams of dried bonito powder 1 gram ground black pepper 100 ml sunflower oil Ingredients for plating 40 ml salad dressing 80 grams of snow vegetable 25 grams Solarino tomatoes 80 grams smoked salmon 15 grams roasted walnuts Ingredients Salad Dressing 1 gram dried bonito For decoration, microgreens For decoration , flowers 1 gram of roasted white sesame seeds Preparation Mix the salad dressing by mixing all ingredients together, except the oil, until dissolved. Gradually add the oil and beat until it is all combined. Arrange the vegetables and smoked salmon on a plate. Decorate the salad plate and serve with salad dressing.
Learn more
Australian Beef Neck with Red Wine Yakiniku Sauce and Miso Mashed Potatoes - by Chef Otto
Australian beef chuck with red wine yakiniku sauce and miso mashed potatoes - by chef otto food Food type Main Ingredients Take time Serve Fusion food Rice and flour Vegetable 45 Min 1 place ingredient Australian Beef Neck with Red Wine Yakiniku Sauce and Miso Mashed Potatoes - by Chef Otto Australian Beef Neck with Red Wine Yakiniku Sauce and Miso Mashed Potatoes - by Chef Otto Australian Beef Neck with Red Wine Yakiniku Sauce and Miso Mashed Potatoes - by Chef Otto
Learn more
