Recipe
Made to order pasta shop
food Food type Main Ingredients Take time Serve Western food Noodles and pasta Noodles and pasta 30 minutes 1 place ingredient Pasta Tomato sauce base ingredients 20 cc Ondoliva Extra Virgin Olive Oil 30 grams of minced Chinese garlic 200 grams chopped onion 100 grams Rosso Tomato Sauce 200 grams of chopped Rosso tomatoes 200 grams chopped tomatoes 1 gram dried bay leaves 2 grams dried oregano 5 grams of salt 2 grams coarsely ground black pepper 20 grams of anchovy seasoning powder 600 grams of water Pasta Cream sauce base ingredients 60 grams unsalted butter 40 grams all-purpose flour 1,000 grams of fresh cream 400 grams fresh milk 12 grams of salt 10 grams of anchovy seasoning powder Beef Bolognese Pasta Ingredients 40 grams minced beef 160 g Tomato Pasta Sauce Base 2 grams Parmesan cheese 1 gram parsley 120 grams of La Molisana spaghetti, cooked Ingredients for Pasta with Carbonara Sauce with Bacon Cabonara Pasta with Bacon 120 g Pasta Base Cream Sauce 30 grams bacon 120 grams of La Molisana spaghetti, cooked 1 gram egg yolk 1 gram coarsely ground black pepper 2 grams Parmesan cheese 1 gram parsley Pesta sauce Pasta with Bacon Ingredients 120 g Pasta Base Cream Sauce 30 grams of Verde Pesto Sauce 30 grams bacon 120 grams of La Molisana Penne Liche #18, cooked 1 gram coarsely ground black pepper 2 grams Parmesan cheese 1 gram basil leaves Truffle sauce Pasta with Bacon ingredients 120 g Pasta Base Cream Sauce 30 grams bacon 20g Truffle Mushroom Sauce 120 grams La Molisana Fusilli #28, cooked 1 gram coarsely ground black pepper 2 grams Parmesan cheese 1 gram parsley Aglio Olio Pasta with Bacon 15 cc Ondoliva Extra Virgin Olive Oil 15 grams of sliced Chinese garlic 1 gram dried red chili 40 grams bacon 120 grams of La Molisana spaghetti, cooked 10 grams basil leaves 3 grams of anchovy seasoning powder 1 gram coarsely ground black pepper Preparation How to make Pasta Tomato sauce base (Pasta Tomato sauce base) 40 minutes | Makes 5 servings Add oil to a pan and stir-fry the garlic and onion until cooked. Add chopped tomatoes and stir-fry until cooked. Add the Rosso tomato sauce concentrate and the chopped Rosso tomatoes. Add bay leaves, oregano, salt, black pepper and anchovy powder and stir to combine. Add water and boil for 10 minutes. How to make Pasta Cream sauce base in 15 minutes | Makes 10 servings Put butter and flour in a bowl and mix well. Add in fresh cream and fresh milk and boil until the mixture is smooth. Season with salt and anchovy seasoning powder. How to make Beef Bolognese Pasta in 5 minutes | Makes 1 serving Add the tomato pasta sauce base and meat to the pan and stir until the meat is cooked. Add cooked pasta and stir to combine. Scoop into a plate, sprinkle with Parmesan cheese and garnish with parsley. How to make 5-minute Carbonara Pasta with Bacon | Makes 1 serving 1. Fry the bacon in a pan until cooked. Add the creamy pasta sauce base and stir until hot. Add cooked pasta and stir to combine. Add the egg yolk and mix well. Scoop into a bowl, sprinkle with black pepper, parmesan cheese and garnish with parsley. How to make Pesto sauce Pasta with Bacon in 5 minutes | Makes 1 serving Fry the bacon in a pan until cooked. Add the creamy pasta base and pesto sauce and stir until hot. Add cooked pasta and stir to combine. Scoop into a plate, sprinkle with black pepper, Parmesan cheese and garnish with basil leaves. How to make Truffle sauce Pasta with Bacon in 5 minutes | Makes 1 serving Add the creamy pasta base and truffle sauce to the pan and stir until hot. Add cooked pasta and stir to combine. Scoop into a bowl, sprinkle with black pepper, parmesan cheese and garnish with parsley. How to make Aglio Olio Pasta with Bacon in 5 minutes | Makes 1 serving Add olive oil to a pan. Add red chili and fry until fragrant. Add garlic and stir-fry until fragrant. Add the bacon and stir-fry until cooked. Add cooked pasta and stir to combine. Season with anchovy powder and black pepper. Add basil leaves and stir-fry until well blended. Scoop into a plate and garnish with basil leaves.
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Oyakodon
food Food type Main Ingredients Take time Serve Japan rice chicken 30 minutes 1 place ingredient 750 ml. plain water Mother Sauce (2,750 ml) 1 serving 55 ml = 50 servings 1,000 ml aro concentrated dried fish stock 1,000 ml aro mirin 500 ml aro cooking sake 250 ml aro soy sauce Ingredients for making Oyakodon 150 grams aro frozen chicken thigh meat 55 ml. Stir-fried rice sauce 55 ml. plain water 20 grams of onion 1 egg 1 gram of seaweed 1 gram of spring onion 200 grams of cooked Japanese rice Another easy way to make Oyakodon 100 grams of Japanese rice Sasanishikiero 5kg.X1 15 grams of pomegranate, 1 liter of soybean oil 1 gram Taberu seaweed, topping type Japanese rice cooking recipe 500 grams of aro Japanese rice, Sasanishiki variety 150 grams PRO-B FZ Japanese seasoned sliced chicken 500G 20 grams of onions, peeled, 1 kilogram 1 ARO chicken egg, size 0, pack of 10 eggs 55 ml. plain water Preparation Heat a pan with oil. When hot, add the sliced chicken and stir-fry. When the chicken is half cooked, add the sauce and water, then the onions. Boil until the onions are cooked. Gradually add the eggs, cook over low heat and cover until the eggs are cooked. Sprinkle with spring onions Served on Japanese rice
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Crispy Chicken with Korean Sauce
food Food type Main Ingredients Take time Serve Korea Meat dishes chicken 30 minutes 1 place ingredient Korean sauce 350 grams of Daesang Gochujang 400 ml plain water 200 ml Korean soy sauce 200 grams of sugar 50 grams corn starch 100 ml. water (to dissolve the flour) Fried Chicken Wings 2 kg aro frozen chicken wings (thawed) 100 grams Savepack Crispy flour (dry flour) 100 grams Savepack Crispy flour (Frying flour) 5 grams of salt 200 ml. plain water Fried Chicken Wings 2 kg aro frozen chicken wings (thawed) 100 grams Savepack Crispy flour (dry flour) 100 grams Savepack Crispy flour (Frying flour) 5 grams of salt 200 ml. plain water Fried Chicken Wings 2 kg aro frozen full chicken wings (thawed) 100 grams Savepack Crispy flour (dry flour) 100 grams Savepack Crispy flour (Frying flour) 5 grams of salt 200 ml. plain water SET A 2 pieces of fried chicken wings 1 piece fried chicken wings 60 grams sauce Set B 4 pieces of fried chicken wings 2 pieces of fried chicken wings 120 grams sauce Set C 8 pieces of fried chicken wings 200 grams sauce Preparation How to make fried chicken Wash the chicken and drain the water. Coat it with salt, then coat it all over with flour (1). Mix flour (2) and water, stir until the ingredients are well combined. Take the chicken coated with dry flour in step 1 and coat it with the wet flour mixed in step 2. Heat oil to 130 degrees. When hot, add chicken and fry for 5 minutes or until the flour is cooked and golden brown. Let the chicken cool completely. It can then be stored in either the refrigerator or freezer. Put the chilled fried chicken back into the oil and fry again at 130 degrees Celsius until the chicken is cooked and has the desired color. note : If you take the fried chicken out of the freezer for the first time, you must let it thaw before frying it for the second time. How to make sauce Dissolve the flour and water (2) together. Pour all ingredients into a pot and heat until the sauce thickens.
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Mini tart with 3 sides
food Food type Main Ingredients Take time Serve Japan Dessert Flour and bread 30 minutes 2 places ingredient Mini Fruit Egg Tarts with Fresh Cream (Serves 48) 48 cups aro frozen ready-made egg tart dough 850g aro frozen liquid egg tart 200 grams aro whipping cream 200 grams imported strawberries Mini Macadamia Caramel Tarts (Serves 32) 32 cups aro frozen ready-made egg tart dough 280 grams aro macadamia 2 aro eggs, size 2 50 grams aro brown sugar 120 grams aro brown sugar 40 grams aro whipping cream 60 grams of salted butter 4 grams vanilla flavor Mini Isan Sausage Pizza Tarts (24 servings) 24 cups aro frozen ready-made egg tart dough 80 grams aro ready-made pasta sauce 240 grams aro Isan sausage 100 grams of aro frozen mixed vegetables 240 g Horeca shredded mozzarella cheese Preparation How to make Mini Fruit Egg Tarts with Fresh Cream (Serves 48) Let the frozen egg tart shells rest in Chill for 1 night before using. Let the mini egg tart shells rest at room temperature for about 30 minutes. Pour the reserved tart liquid into the prepared tart shells, filling the cups to the brim. Preheat the oven to 180-200 degrees. When the oven temperature is reached, Place the egg tart in the oven and bake for about 20-25 minutes, depending on the heat of each oven. When done, remove from the oven and let it cool. Top the tart with whipped cream and garnish with your favorite fresh fruits. Serve at room temperature immediately. How to make Mini Macadamia Caramel Tarts (Serves 32) Take the pre-frozen mini egg tart shells and leave them at room temperature for 30 minutes. Take out the macadamia nuts that have been roasted to remove moisture. Pour into prepared tart cups. Then mix in the caramel by mixing all the ingredients together until well blended. Pour into cups. Fill the tart with macadamia nuts until the cups are full or submerged. Preheat the oven to 180-200 degrees Celsius. When the oven temperature is set to 180-200 degrees Celsius, Place the tart in the oven and bake for about 20-25 minutes, depending on the heat of each oven. When done, remove and set aside. Until the heat dissipates, it can be served immediately. Mini Isan Sausage Pizza Tarts (24 servings) Freeze the mini tarts at room temperature for about 20 minutes, then poke holes all over the tart shells. Preheat the oven to 180 degrees. When the temperature is right, bake the tart shell for about 10-15 minutes or until golden brown. Then let it cool and use it as a pizza topping. Top with pasta sauce, mozzarella cheese, mixed vegetables and Isaan sausage. Cover the tart with another layer of mozzarella cheese. Bake at room temperature. 180 degrees for 5-8 minutes or until cheese melts. Serve while pizza is still warm. Can be served with side dishes such as chili peppers. Garden, pickled ginger, pickled garlic, fresh vegetables, your favorite
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5 flavors of ice cream
food Food type Main Ingredients Take time Serve Fusion food Dessert other 30 minutes 7 places ingredient Strawberries (200g per cup = 6 cups) 1 kg. aro frozen strawberries 150 ml. plain water 150 g sugar 2. Salt Honey Avocado (200 grams per cup = 11 cups) 1 kg. aro frozen avocado 300 g. plain water 200 g sugar 300 g. honey 4. Salt 500 ml. skim milk Passion fruit (200 grams per cup = 7 cups) 1,000 ml. aro frozen seedless passion fruit juice 200 ml. plain water 200 g sugar 4. Salt Blueberries (200g per cup = 6 cups) 1 kg. aro frozen blueberries 500 ml. plain water 250 g sugar 2. Salt Mulberries (200g per cup = 6 cups) 1 kg. aro frozen mulberry 700 ml. plain water 200 g sugar 2. Salt Preparation How to make all the fruits Boil sugar, salt and water until dissolved and boil slightly, then turn off. Blend the thawed fruit pulp until smooth and strain through a sieve (passion fruit does not need to be strained). Place the syrup pot over a water bath and reduce the heat. Stir continuously until the syrup reaches room temperature. Pour syrup into fruit juice and mix well. Refrigerate for at least 15 minutes before placing in ice cream maker. It should take about 60 minutes or more. How to make avocado Boil honey, sugar, water and salt until dissolved and boil slightly, then turn off the heat. Blend the melted avocado pulp with low-fat milk. Place the syrup pot over a water bath and reduce the heat. Stir continuously until the syrup reaches room temperature. Pour the syrup into the blended avocado and mix well. Strain through a sieve to make a smooth texture. Refrigerate for at least 15 minutes before adding to the ice cream maker. Put into an ice cream maker and eat for at least 60 minutes.
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3 recipes for marinated pork
food Food type Main Ingredients Take time Serve Korea Mala Hot Pot and Shabu Pork BBQ pig 30 minutes 1 place ingredient Gochujang marinade recipe 1000 grams of frozen Korean pan-fried skinless pork belly 20 ml Aero sesame oil 50 ml Chongjongwon Korean soy sauce 30g Chongjongwon Gochujang Korean Chili Sauce Mitr Phol Pure White Sugar 1 kg. Bulgogi marinade recipe 1000 kg. Frozen Korean Pan-fried Pork Neck 200 g Chongjongwon Korean Pork Bulgogi Marinade Sauce BBQ Marinade Recipe 1000 grams of frozen Korean pan-fried skinless pork belly 50 ml Emerald vegetable oil 100 grams of barbecue powder Preparation Thaw frozen pork. Once the pork has thawed, remove it and pat dry before marinating. Pour the seasonings into a mixing bowl and mix them together first, then add the pork and mix well. When well mixed, put the pork into the container to be vacuumed. Ferment for at least 1 hour at a temperature of 4-7 degrees Celsius. Note: In step 3, you can tie the bag tightly instead, but vacuuming will extend the shelf life by 6 days, while normal storage will not last more than 3 days.
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10 kinds of sushi
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient Sushi rice for 46 pieces 700 grams of aro Japanese Sasanishiki rice, cooked 70 grams aro sushi rice seasoning 6 sheets Bandarun seaweed rice wrap grade C Sushi toppings for 1 piece 15 grams aro frozen Japanese seaweed salad 15 grams aro frozen Japanese egg rolls 20 grams of aro seasoned frozen jellyfish salad 20 grams of aro frozen wasabi seasoned squid salad 20g aro lobster crayfish mayonnaise frozen 10 grams of frozen orange flavored fish eggs 10 grams of aro frozen red seasoned fish eggs 12 grams aro frozen imitation crab meat 15 grams of aro frozen seasoned mackerel fillet 15 grams Marine Pro fresh salmon cut into pieces, with skin Preparation Rice cooking steps Wash aro rice, Japanese Sasanishiki rice until the water is clear 3 times, then put the rice in a bowl, pour water to soak the rice for 30 minutes. After 30 minutes, drain the water and drain the rice a little. Put the rice in the rice cooker and add 360 ml of water. Spread the rice evenly and then cook. When cooking is complete, add the aro sushi rice seasoning while the rice is still hot. Use a spatula to mix it together. After mixing, cover with plastic wrap and let it cool before shaping. Making Sushi Toppings Take 1 large sheet of seaweed and cut it into 5 sheets to use in sushi with various toppings. Once cut, store in a tightly closed box because air will make the seaweed sheets moist and lose their shape. Use 1 piece of sushi rice and add the recommended amount of sushi toppings.
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Stir-fried Macaroni with Shrimp
food Food type Main Ingredients Take time Serve Western food Noodles and pasta shrimp 0 minutes 6 places ingredient Shrimp Macaroni = 6 servings Boil the pasta 500 grams of La Molisana Chifferi Rigati 1.5 liters of water (for boiling noodles) 15 grams of salt 18 pieces of aro white shrimp, frozen 80 grams oil 50 grams minced garlic 200 grams sliced onion 5 chicken eggs 200 grams of 3-color vegetables 200 grams of sliced plum tomatoes Stir-fry sauce 400 grams aro tomato sauce 200 grams aro sriracha chili sauce 30 grams of sugar 50 grams of light soy sauce 1 gram ground white pepper Preparation Put water on the stove to boil noodles, add salt, wait until the water boils, then add noodles. While boiling, stir the noodles to prevent them from sticking together. Boil for about 15 minutes. Heat a pan, add oil, when the pan is hot add garlic, onion, stir-fry until cooked then add eggs. Add the shrimp next. When the shrimp is cooked, add the three-color vegetables, tomatoes, add the sauce and season. Add the cooked noodles, mix well, then add the tomatoes and tri-color vegetables last. Sprinkle with chopped spring onions.
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Bucket of shrimp
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 7 pieces Marine Pro white shrimp, jumbo net bag 15 grams aro paprika seasoning powder 3 pieces aro sweet corn, cut into pieces, frozen 10 grams unsalted butter 20 grams minced garlic 30 grams minced garlic 5 grams of sugar 12 grams of light soy sauce 10 grams oyster sauce 100 grams of water 1 gram parsley 1 gram dried oregano Preparation Heat a pan, add butter and minced garlic. Stir-fry until garlic becomes fragrant, then add shrimp and stir-fry until cooked. Add seasonings and water, mix well until the sauce coats the shrimps. Finally, add the cooked sweet corn, cut into pieces, mix well, sprinkle with oregano and parsley.
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Cheese Balls
food Food type Main Ingredients Take time Serve Western food Snacks other 30 minutes 31 places ingredient Cheese Balls = 30 servings 1800 grams HORECA Mozzarella Cheese 2.35KG 1950 grams Savepak Crispy Flour 600 grams Savepak breadcrumbs 45 ml. plain water 30 Aero eggs, size 3 1000 grams of palm oil 30 cups SAVEPAK paper cups 390CC 30 sheets Aero multipurpose oil absorbing paper, size 10x10 Preparation Cut the mozzarella cheese into 10g cubes. Coated with flour, fried, egg, breadcrumbs Repeat step 2 for a total of 3 rounds, then place in the freezer for at least 15 minutes. Heat the oil to 140 degrees Celsius and then fry the cheese balls until golden brown. Scoop out and place on a wire rack to drain oil before serving.
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Fish maw soup in red broth
food Food type Main Ingredients Take time Serve China Soup / Curry / Clear Soup fish 30 minutes 4 places ingredient Soak fish maw 250 grams ARO large Tenglang fish maw Plain water tapioca flour 4 medium enoki mushrooms 8 pieces Aero frozen chicken wings 100 grams Aero All-Purpose Stir-Fry Sauce 12 Aero Quail Eggs 1 liter of water 20 grams of chicken seasoning powder 50 grams of light soy sauce 30 grams Hong Kong tapioca flour 50 ml. water (to dissolve the flour) 30 grams shredded chicken breast (for sprinkling on top) A little ground white pepper 5 grams coriander Preparation Soak the fish maw in room temperature water for 30 minutes, then squeeze out the water and boil in boiling water for 1 hour. Put a pot of water on the stove to boil for boiling quail eggs. It takes about 2.30 - 3 minutes. Put water in a pot, seasonings, mushrooms and chicken wings in it, and boil until cooked and tender. Dissolve the cornstarch and water together. Pour slowly into the fish maw pot and stir constantly while pouring the cornstarch water. Add the sliced shiitake mushrooms and fish maw into the fish maw pot, bring to a boil again, then turn off the heat and add the boiled quail eggs. 6. Serve with coriander, shredded chicken breast and a little white pepper.
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Black Pepper Angus Beef
food Food type Main Ingredients Take time Serve Western food Meat dishes beef 30 minutes 1 place ingredient 150 grams Pro-Busher Red Angus MS4+ 25 grams aro black pepper sauce 1 tablespoon oil 5 grams minced garlic 20 grams of onion, diced 25 grams of 3-color bell peppers, cut into squares 5 grams of spring onions, cut into sections Preparation Heat oil in a pan. Add garlic and stir-fry until fragrant. Add meat and stir-fry until cooked. Add onion and 3-color chili. Add black pepper sauce and stir-fry until everything is cooked. Add spring onions and it's done.
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