Recipe
Tandoori Grilled Assortment
food Food type Main Ingredients Take time Serve India Meat dishes chicken 7 minutes 4 places ingredient 3 cups plain yogurt, Aero brand 10 grams minced garlic 10 grams minced ginger 20 grams coriander 1 teaspoon turmeric powder 2 tablespoons Indian red chili powder 2 tablespoons garam masala 2 tablespoons coriander powder 1 tbsp cumin powder 2 tbsp Tandoori Masala 3 tablespoons of aro brand lime juice A little bit of salt 1 kilogram of meat of your choice 10 grams butter Preparation Blend garlic, ginger and coriander together until smooth. Mix with plain yogurt. Then add turmeric powder, Indian red chilli powder, garam masala, coriander powder, cumin powder, tandoori masala, lemon juice and a pinch of salt and mix well. Mix the meat thoroughly and marinate for at least 5-6 hours. Grease a baking dish with butter, place the marinated meat in the oven and bake at 150 °C for about 20-25 minutes. Ready to serve
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Katsudon
food Food type Main Ingredients Take time Serve Japan Meat dishes pig 30 minutes 1 place ingredient 1 ARO chicken egg, size 0, pack of 10 eggs 5 grams, Safepack, crispy fried flour, 1 kg. 20 grams, Safepack, breadcrumbs, 1 kg. 0.5 Prungthip iodized table salt 0.5 Aero Ground Pepper 45 grams of pomegranate, 1 liter of soybean oil 100 grams of Japanese rice Sasanishikiero 5kg.X1 20 grams of onions, peeled, 1 kilogram 100 grams of pork loin steak 1 ARO chicken egg, size 0, pack of 10 eggs 3 grams chopped green onions 55 grams of mother sauce Preparation Add water and seasonings. When it boils, add the onion and stir-fry until soft and translucent. Add the meat and stir-fry until well combined. Serve with green onions.
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Chocolate Croissant, Bread Pudding and Chocolate Caramel Sauce
food Food type Main Ingredients Take time Serve Western food Dessert other 60 minutes 1 place ingredient Croissant Bread Pudding 2 pack Aero fresh butter croissants 43 g x 4 pieces 250 g Master Martini Master Gourmet Whipping Cream 350 ml fresh milk 30 grams Aero Butter Blend, unsalted 5 eggs + egg yolks (3+2) 80 grams sugar 1.25 grams of salt 5 ml Best Odour Vanilla scent 100g DLA Dark Chocolate Chips Compound Chocolate Caramel Sauce 100g DLA Dark Chocolate Couverture 58% 240 g Master Martini Master Gourmet Whipping Cream 200 grams sugar 50 grams of water 5 grams of salt 5 ml Best Odour Vanilla scent Preparation Croissant Bread Pudding Grease a baking dish with butter. Cut the croissants into 1 1/2-inch thick pieces and place them on a greased baking sheet. Mix whipping cream, milk, sugar, eggs, egg yolks, salt and vanilla extract. Mix until the sugar dissolves. Pour over the croissants arranged in a bowl, pressing the croissants into the mixture, then sprinkle with chocolate chips. Cover the baking dish with foil and bake at 160oC for about 20-25 minutes. Then remove the foil and continue baking until the surface of the cake is browned, about 10 more minutes. Chocolate Caramel Sauce Melt the chocolate and set aside. Mix whipping cream, salt and vanilla extract. Put sugar and water in a clean pot and heat (do not stir) until the sugar starts to change color. Gently shake the pot to mix the brown color. Once you have achieved the desired color, remove the pot from the heat and slowly pour in the whipping cream mixture (being careful not to splatter), then stir until combined. Add the melted chocolate. Mix them together and set aside. Serve with bread pudding.
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Chocolate Truffles
food Food type Main Ingredients Take time Serve Western food Dessert other 3 minutes 20 places ingredient Chocolate Ganache 250g DLA Dark Chocolate Couverture 58% 120 g Master Martini Master Gourmet Whipping Cream 15 grams Aero Butter Blend, unsalted 30 ml liquor (fruit flavor or brandy) optional Coating 50 grams of crushed roasted peanuts 50 grams of dried shredded coconut 25 grams Sole Cafe Cocoa Powder 100% Preparation Pour whipping cream into a pot and bring to a boil. Turn off the heat and pour in DLA Dark Chocolate Couverture 58%. Leave for about 1 minute. Then stir until smooth. Add butter and liquor (if using) and mix well. Pour into a tray lined with plastic wrap and refrigerate for about 2-3 hours or until set. When the chocolate has set, use a spoon or ice cream scoop to scoop up the chocolate into chunks, form into balls, and coat with the prepared coatings. Place the chocolate truffles in a dry container with a tight-fitting lid. Store in the refrigerator for 2 weeks.
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Wagyu beef gyudon and butadon
food Food type Main Ingredients Take time Serve Japan rice beef 30 minutes 1 place ingredient 1 gram Taberu seaweed, topping type 55 grams of fried rice sauce 20 ml. plain water Gyudon Menu 100 grams of Japanese rice Sasanishikiero 5kg.X1 30 grams of onions, peeled, 1 kilogram 100 grams PRIME-FZ Wagyu beef neck slices 250G 55 grams of fried rice sauce 1 ARO chicken egg, size 0, pack of 10 eggs 3 grams chopped green onions 1 gram Taberu seaweed, topping type 20 ml. plain water Soybean paste soup Butadon Menu 100 grams of Japanese rice Sasanishikiero 5kg.X1 30 grams of onions, peeled, 1 kilogram 100 grams ARO FZ sliced pork neck 1 kg 1 ARO chicken egg, size 0, pack of 10 eggs 3 grams chopped green onions Soybean paste soup Preparation Add water and seasonings. When it boils, add the onion and stir-fry until soft and translucent. Add the meat and stir-fry until well combined. Serve with green onions.
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Shabu soup delivery
food Food type Main Ingredients Take time Serve Japan Mala Hot Pot and Shabu Pork BBQ pig 30 minutes 1 place ingredient 100 grams of frozen pork shabu shank (what goes in the pot) 100 grams, Community Kitchen, frozen pork neck for shabu 100 grams, Community Kitchen, frozen pork belly, peeled and rolled, shabu 100 grams of frozen pork belly for shabu, Krua Chum Chon 4 grams aro wakame seaweed 6 fresh shiitake mushrooms 40 grams Japanese leeks 80 grams of white tofu 40 grams carrots 70 grams of Chinese kale 100 grams of Chinese cabbage 100 grams of shredded cabbage 4 Emperor's Chinese Kale 200 grams of konjac noodles or udon noodles 70 grams aro concentrated dried fish soup (shabu soup) 530 grams water 20 grams sliced shiitake mushrooms 40 grams of onion 30 grams Japanese leeks 2 pieces of sliced pork belly As required aro Suki sauce packet (dipping sauce) As requested aro ponzu sauce Lemon As desired, chopped Japanese leeks As desired, chopped red chili peppers 2-layer takeaway cup Sauce cup Preparation Things put in the pot Put everything in a pot with shochu soup and eat as desired. Shabu soup Prepare the shabu soup. Heat a pot. Add sliced pork belly, mushrooms, onions, and Japanese leeks. Stir-fry until fragrant. Pour in water and concentrated dried fish stock. Bring to a boil and serve. sauce Prepare the dipping sauce ingredients as desired.
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Roasted Spinach Gratin
food Food type Main Ingredients Take time Serve Western food Snacks fish 2 minutes 2 places ingredient 300 grams aro dory fish slices (grilled dory fish with butter) 50 grams of unsalted butter (grilled dory fish with butter) 5 grams of Parmesan cheese (grilled dory fish with butter) A little coarsely ground black pepper (grilled dory fish with butter) A little salt (grilled dory fish with butter) 30 grams of crushed garlic (grilled dory fish with butter) 2 teaspoons dried parsley (grilled dory fish with butter) 50 grams of onion (stir-fried spinach) 40 grams butter (stir-fried spinach) 500 grams of frozen stir-fried spinach (stir-fried spinach) A little salt (stir-fried spinach) A little coarsely ground black pepper (stir-fried spinach) 100 grams of water (stir-fried spinach) 20 grams HoReCa Mozzarella Cheese (Sautéed Spinach) 5 grams Parmesan cheese (stir-fried spinach) 15 grams unsalted butter (bechamel sauce) 15 grams of all-purpose flour (bechamel sauce) 40 grams chopped onion (bechamel sauce) 1 bay leaf (bechamel sauce) 300 grams fresh milk (bechamel sauce) A pinch of salt (Béchamel sauce) A little pepper (Béchamel sauce) A pinch of ground nutmeg (bechamel sauce) 1 recipe for aro dory fish, grilled with garlic butter (How to serve dory fish with spinach and cheese) 1 recipe for aro spinach stir fry (How to serve baked spinach and dory fish with cheese) 1 recipe Bechamel Sauce (How to serve Baked Spinach and Cheese Dory) 100 grams HoReca Mozzarella Cheese (How to serve Baked Spinach and Cheese Dory Fish) 20 grams Parmesan cheese (How to serve the Baked Spinach and Cheese Dory) Preparation How to make Grilled Dory with Butter Pat the dory dry and season with salt, pepper, dried parsley, Parmesan cheese and crushed garlic. Heat a pan, add butter, and fry the dory fish until both sides are browned. Remove from heat and set aside. How to make stir-fried spinach Mix everything together. How to make bechamel sauce Put butter in a pot and heat it up until it melts. Add all-purpose flour. Add onion, bay leaf, milk and mix until well blended. Season with salt, pepper and ground nutmeg. Bring to a boil over medium heat. Strain the mixture until smooth. How to serve baked spinach and cheese dory Preheat oven to 190 degrees Celsius. Place the stir-fried spinach and grilled dory fish on a tray. Top with bechamel sauce and sprinkle with both types of cheese. Bake for 5-10 minutes until golden brown. Ready to serve
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Striploin steak, red wine demi-glace sauce, garlic mashed potatoes, carrots, peas, cheese-stuffed mushrooms and fried onions
food Food type Main Ingredients Take time Serve Western food Meat dishes beef 45 minutes 2 places ingredient 200*2 grams Woodward Australian Angus Sirloin (Steak) 20 grams of oil 10 grams fresh thyme leaves 5 cloves of garlic, whole and peeled (large cloves) 30 grams unsalted butter As desired, salt, pepper 60 grams of cooked mashed potatoes (mashed potatoes) 150 grams of water 70 grams whipping cream 10 grams of ready-made demi-glace powder 150 plain water 50 grams red wine 5 grams fresh thyme leaves 1-2 bay leaves 30 grams Australian carrots 30 grams of peas 15 grams unsalted butter As desired, salt, pepper 90 grams of brown button mushrooms 50 grams HORECA yellow mozzarella 10 grams Parmesan cheese 10 grams of oil 10 grams of onion 3 grams basil leaves 50 grams of onion 100 grams fresh milk 50 grams all-purpose flour 500 grams of palm oil As desired, salt, pepper 3 grams parsley 20 grams unsalted butter (room temperature) Preparation Season the meat with salt and pepper. Place a large skillet over medium-high heat and add the oil. Place the meat in the skillet, followed by the garlic (turn the meat over to prevent it from burning). Add the thyme and butter. Continue to coat the meat with butter until the meat is cooked to your desired doneness (2-3 minutes per side). Remove the meat from the skillet and cover loosely with foil. Let rest for at least 5 minutes (reserve the cooked garlic for mashed potatoes). Mix demi-glace powder with water and bring to a boil. Add fresh thyme and bay leaves. Stir until the sauce dissolves. Set aside. Place the pan with the meat in it, pour in the red wine, and heat until the wine reduces. Then pour in the demi-glace sauce mixture and simmer until thickened. Season to taste. Put the mashed potato powder in a mixing bowl. Combine the water and cream. Bring to a boil. Pour in the mashed potato powder and butter. Then add the fried garlic, peeled and finely minced, and mix with the mashed potatoes. Season to taste. Boil carrots and peas until almost cooked, then shock them in cold water. Set aside. Before serving, stir-fry with butter and season with salt and pepper. Cut off the stems from the mushrooms, chop the stems and sauté with the onions until they start to become translucent, then add the basil and continue to sauté until cooked. Leave to cool before mixing with the mozzarella cheese and parmesan cheese. Season to taste and stuff into the mushrooms. Place the mushrooms on a foil-lined tray, lightly oiled, and bake at 150oC for about 15 minutes or until cooked. Soak the onions in milk for about 10 minutes, then drain the milk. Coat the onions in flour seasoned with salt and pepper, and fry until golden brown and crispy. Plate by starting with mashed potatoes, top with meat, butter-sautéed vegetables, stuffed mushrooms and cheese, and pour over the sauce. Garnish with chopped parsley and fried onions.
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Hot smoked Tasmanian salmon served with arugula salad, murcott oranges, strawberries, Greek yogurt dressing and toasted pecans.
food Food type Main Ingredients Take time Serve Western food Salads and salads Salmon 45 minutes 2 places ingredient 150*2 grams Fresh Tasmanian Salmon (Smoked Salmon) 80 grams of salt 50/50 grams of white sugar 100 grams of rice 80 grams Australian Rocket Lettuce (Salad) 1 Australian Honey Mercotta Orange 4 Australian strawberries 100 g Greek yogurt (plain) (salad dressing) 15 grams olive oil 3 grams garlic 5/10 grams coriander 10 grams of yellow lemon juice 1/8 tsp salt, pepper (each) 10 g roasted pecans (for garnish) Preparation Slice the orange zest (use only the orange zest to mix with the smoked part), then segment the Murcott oranges, removing the pulp. Squeeze the remaining orange pulp to reserve for marinating the salmon. Mix 80 grams of salt and 50 grams of sugar and mix with the salmon. Pour the remaining lemon juice from segmenting and 10 grams of coriander. Marinate in the refrigerator for about 20 minutes. Then rinse thoroughly, pat dry, and leave in the refrigerator until ready to smoke. Prepare a smoker pot. Line the bottom of the pot with aluminum foil. Pour in 100 grams of rice, orange peel, and 50 grams of sugar. Cover the pot with a lid. Heat until it smokes. Then spread the grill with oil all over. Place the cleaned salmon in it. When it starts to smoke, quickly open the lid and place the fish grill in it. Close the lid quickly. Reduce the heat to not too high. Smoke for about 4-5 minutes or until the fish is cooked. Then remove from the pot and let it rest for about 5 minutes. Make the dressing by combining Greek yogurt, olive oil, minced garlic, chopped cilantro (5 g), lemon juice, and season with salt and pepper to taste. Arrange the rocket, orange, strawberries and pecans on a plate. Drizzle the dressing over the plate (or toss it with the salad greens) then top with the smoked salmon.
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Soy-marinated salmon
food Food type Main Ingredients Take time Serve Japan Snacks Salmon 30 minutes 1 place ingredient 200 ml. Aero Shoyu Sauce 1 liter (Soy Sauce Marinade Recipe, yield 700 ml.) 30 ml. Ayumirin seasoning liquor (Soy sauce marinade recipe, yield 700 ml.) 350 ml clean water (soy sauce marinade recipe, yield 700 ml) 100 grams of Aero coconut sugar mixed with cane sugar 1 kilogram (Soy sauce marinade recipe, yield 700 ml) 20 grams of sliced old ginger (soy sauce marinade recipe, yields 700 ml) 140 grams Marine Pro fresh salmon cut into pieces, with skin, pack of 300 grams (soy sauce marinated salmon) 100 grams of soy sauce marinade (soy sauce marinated salmon) 5 grams of red chili peppers, stems removed, sliced (salmon marinated in soy sauce) 5 grams of peeled and thinly sliced Chinese garlic (soy sauce marinated salmon) 0.5 g Roasted white sesame seeds (soy sauce marinated salmon) 0.5 g chopped green onion (soy sauce marinated salmon) 1 pack M&K Korean style roasted seaweed, original flavor, 5 g, pack of 6 packs (soy sauce marinated salmon) 150 grams Aero Japanese rice Sasanishiki 5 kilograms (soy sauce marinated salmon) 40 grams Aero Seafood Sauce (Salmon Marinated in Soy Sauce) 20 grams ARO Frozen Japanese Seaweed Salad 1kgX1 (Salmon marinated in soy sauce) 20 grams ARO Frozen Orange Seasoned Salmon Roe 500g (Soy Sauce Marinated Salmon) 3 Aero Sauce Cups with PET Lids 2 oz. Pack (Salmon Marinated in Soy Sauce) 1 piece Aero food box with lid, size 500 ml., pack of 50 sets (salmon marinated in soy sauce) 1 piece, round bowl with clear lid, 350 ml. (soy sauce marinated salmon) Preparation Put soy sauce, mirin, water, palm sugar, sliced ginger into a pot and mix together. Bring to a boil, then turn off the heat and let it cool. Arrange the salmon in a box. Pour the cooled soy sauce marinade over the salmon. Sprinkle with garlic and chili. Close the box and refrigerate for 4-5 hours. Sprinkle roasted white sesame seeds and chopped shallots on top when serving. Served with Korean style grilled seaweed as a side dish. Japanese rice, seaweed salad, orange herring roe Seafood dipping sauce, ready to be delivered directly to customers.
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Korean Soy Sauce Pickled Shrimp Set
food Food type Main Ingredients Take time Serve Korea Seafood shrimp 14 minutes 1 place ingredient 1 Gala Apple #120 (Korean Pickle Ingredient) 150 grams of onion 30 grams of Chinese garlic 15 grams of old ginger 2 grams, 100 grams of dried red chili 20 grams Taberu kelp kombu (for making soup) 100 grams 600 cc Aero concentrated dried fish soup 1 liter 400 grams of sugar 1200 grams of water 100 cc. fish sauce 700 ml.*3 (Seafood dipping sauce ingredients) 80 grams coconut sugar 60 grams of Chinese garlic 60 grams of red chili peppers 6 limes 5 grams Ajinomoto Plus MSG 420 grams 8 large white shrimp, net bag, 41-45 pieces/kilogram (pickled shrimp set with rice, seaweed, shrimp eggs) 100 grams Korean pickle juice 10 grams of red chili peppers, sliced 10 grams of Chinese garlic, sliced 2 grams coriander 1 gram of roasted white sesame seeds 30 grams seafood dipping sauce 150 grams of Aro Japanese rice, cooked 20g ARO Frozen Orange Herring Roe 500g 1 pack M&K Korean style roasted seaweed, original flavor, 5 g, pack of 6 packs 2 pcs Aero Sauce Cup with PET Lid 2 oz. Pack of 100 pcs. 1 piece Aero microwave bowl, size 350 ml., pack of 25 pieces 1 piece Advanced Bio Eco-friendly food box with clear square lid, size 650 ml. Preparation How to make Korean pickle 1. Prepare chopped onion, chopped apple with skin, sliced ginger, sliced garlic, dried chili, and kombu seaweed. 2. Put all ingredients in a pot, bring to a boil, reduce heat to medium, open the lid slightly, boil for 20 minutes. 3. Strain the mixture, leaving only the sauce. 4. Let it cool before pickling. 5. The sauce can be stored in the refrigerator for 7 days. How to make seafood dipping sauce 1. Blend all ingredients together. 2. Can be stored in the refrigerator for 2 days. How to make pickled shrimp 1. Remove the head and tail of the shrimp and remove the black vein. 2. Soak the shrimp in soda and add ice for 10 minutes. 3. Rinse off the soda and drain the water. 4. Put 8 shrimps in the box. 5. Add 100 grams of pickling liquid. 6. Add 10 grams of sliced Chinese garlic. 7. Add 10 grams of sliced red chili. 8. Pickle in the refrigerator for at least 12 hours before selling. Can be pickled for no more than 48 hours. 9. Before serving, sprinkle with white sesame seeds and garnish with coriander. How to make rice, seaweed, shrimp eggs, and dipping sauce 1. Scoop 150 grams of cooked Japanese rice into a box. 2. Scoop 20 grams of shrimp eggs into a cup. 3. Scoop 30 grams of dipping sauce into a cup. 4. Korean seaweed, served in a whole pack
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Korean Soy Sauce Marinated Salmon Set
food Food type Main Ingredients Take time Serve Korea Seafood Salmon 14 minutes 1 place ingredient 1 Gala Apple #120 (Korean Pickle Ingredient) 150 grams of onion 30 grams of Chinese garlic 15 grams of old ginger 2 grams, 100 grams of dried red chili 20 grams Taberu kelp kombu (for making soup) 100 grams 600 cc Aero concentrated dried fish soup 1 liter 400 grams of sugar 1200 grams of water 100 cc. fish sauce 700 ml.*3 (Seafood dipping sauce ingredients) 80 grams coconut sugar 60 grams of Chinese garlic 60 grams of red chili peppers 6 limes 5 grams Ajinomoto Plus MSG 420 grams 100 grams of salmon sashimi, 9-11 grams/piece (Pickled salmon set with rice, seaweed, shrimp eggs) 100 grams Korean pickle juice 10 grams of red chili peppers, sliced 10 grams of Chinese garlic, sliced 2 grams coriander 1 gram of roasted white sesame seeds 30 grams seafood dipping sauce 150 grams of Aro Japanese rice, cooked 20g ARO Frozen Orange Herring Roe 500g 1 pack M&K Korean style roasted seaweed, original flavor, 5 g, pack of 6 packs 2 pcs Aero Sauce Cup with PET Lid 2 oz. Pack of 100 pcs. 1 piece Aero microwave bowl, size 350 ml., pack of 25 pieces 1 piece Advanced Bio Eco-friendly food box with clear square lid, size 650 ml. Preparation How to make Korean pickle 1. Prepare chopped onion, chopped apple with skin, sliced ginger, sliced garlic, dried chili, and kombu seaweed. 2. Put all ingredients in a pot, bring to a boil, reduce heat to medium, open the lid slightly, boil for 20 minutes. 3. Strain the mixture, leaving only the sauce. 4. Let it cool before pickling. 5. The sauce can be stored in the refrigerator for 7 days. How to make seafood dipping sauce 1. Blend all ingredients together. 2. Can be stored in the refrigerator for 2 days. How to make pickled salmon 1. Cut the fish into 9-11 gram pieces and put them in 100 gram boxes (1 box contains approximately 9-11 pieces). 2. Add 100 grams of pickling liquid. 3. Add 10 grams of sliced Chinese garlic. 4. Add 10 grams of sliced red chili. 5. Pickle in the refrigerator for at least 12 hours before selling. Can be pickled for no more than 48 hours. 6. Before serving, sprinkle with white sesame seeds and garnish with coriander. How to make rice, seaweed, shrimp eggs, and dipping sauce 1. Scoop 150 grams of cooked Japanese rice into a box. 2. Scoop 20 grams of shrimp eggs into a cup. 3. Scoop 30 grams of dipping sauce into a cup. 4. Korean seaweed, served in a whole pack
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