Recipe
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.
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Japanese curry rice
food Food type Main Ingredients Take time Serve Japan curry pig 30 minutes 1 place ingredient 15 grams of shredded mozzarella cheese mixed with cheddar cheese Beef Japanese curry sauce (Beef Japanese curry sauce) 2 hours Makes 18 servings 3,000 cc of water 15 cc soybean oil 150 grams of soybean oil 500 grams chopped onion 170 grams of beef neck meat, cut into 1 cm cubes. 170 g carrots, diced 1 cm. 300 grams of potatoes, diced 1 cm. 300 g S&B Curry Paste Extra Spicy 220 g 15 cc soy sauce 40 grams of 100% pure honey 5 grams Hondashi seasoning powder Japanese curry rice - Beef (Japanese curry rice - Beef) 5 minutes, makes 1 serving 200 grams of cooked Japanese rice 140 g Beef Curry Sauce 10 grams of Fukujinzuke pickles 0.1 g Aonori coarse seaweed powder Add toppings - Onsen eggs Topping - Onsen 1 egg, size 2 Add toppings - Omlette 1 egg, size 2 10 grams of evaporated milk 10 cc soybean oil Add toppings - Tonkatsu 1 piece of frozen fried pork cutlet 65 cc palm oil Add Topping - Shrimp Tempura 3 pieces of frozen breaded raw shrimp 40 cc palm oil Add toppings - Sausage 3 pieces smoked chicken cocktail sausage 10 cc soybean oil Add topping - Cheese Topping - Cheese 15 grams of shredded mozzarella cheese mixed with cheddar cheese Japanese Hayashi rice menu Beef Hayashi sauce (Beef Hayashi sauce) 30 minutes, makes 7 servings 500 cc. water 20 grams unsalted butter 100 grams sliced onion 200 grams of sliced beef neck 150 grams of Deli Fresh frozen mixed mushrooms 100g S&B Hayashi Stew Sauce 20 grams of 100% pure honey Japanese Hayashi rice - Beef (5 minutes) Makes 1 serving 200 grams of cooked Japanese rice 140 g Hayashi Beef Sauce 0.1 g Aonori coarse seaweed powder Add toppings - Onsen eggs Topping - Onsen 1 egg, size 2 Add toppings - Omlette 1 egg, size 2 10 grams of evaporated milk 10 cc soybean oil Add toppings - Tonkatsu 1 piece of frozen fried pork cutlet 65 cc palm oil Add toppings - Chicken Karaage Topping - Chicken Karaage 2 pieces of frozen fried chicken karaage 40 cc palm oil Add Topping - Shrimp Tempura 3 pieces of frozen breaded raw shrimp 40 cc palm oil Add toppings - Sausage 3 pieces smoked chicken cocktail sausage 10 cc soybean oil Add topping - Cheese Topping - Cheese Preparation Japanese curry rice menu How to make Beef Japanese curry sauce Sauté the onion in oil until golden brown. Stir-fry the meat with onions until cooked on the outside. Add water, meat and all vegetables and boil over medium heat for 2 hours. Boil until the meat and vegetables are tender. Add the curry paste and stir until it melts. Season with dried fish powder, soy sauce and honey. Cautions After adding the curry paste, heat over low heat and stir constantly, being careful not to burn the bottom of the pot. If you want to reheat the curry sauce that you just took out of the fridge, add a little water and heat it over low heat, stirring it all the way to the bottom of the pot and being careful not to burn it. Pre-made curry sauce can be stored in the freezer for 3 months. How to make Japanese curry rice - Beef Scoop rice into a plate (If the customer wants more rice, scoop 300 grams). Scoop the curry sauce onto the side of the rice. Garnish the top of the rice with aonori seaweed. Place the pickled vegetables Fukujinzuke on the side of the plate. Add toppings - Onsen eggs Topping - Onsen Boil the eggs in hot water until they are completely submerged. Cover and leave for 15 minutes. Soak in ice mixed with cold water for 10 minutes. Add toppings - Omlette Beat the eggs with evaporated milk until well blended. Fry in a pan, beating the eggs quickly and fry until 80% cooked. Top with rice. Add toppings - Tonkatsu Deep-fry in 170°C oil for 3 minutes. Drain and cut into 5 pieces crosswise. Add toppings - Chicken Karaage Topping - Chicken Karaage Deep-fry in 170 degrees Celsius oil for 3 minutes. Drain the oil. Add Topping - Shrimp Tempura Deep-fry in 170°C oil for 2 minutes. Drain. Add toppings - Sausage Score on both sides and deep-fry in 170 degrees Celsius oil for 15 seconds. Drain the oil. Add topping - Cheese Topping - Cheese Place in the middle of the rice and curry sauce. Japanese Hayashi rice menu How to make Beef Hayashi sauce Sauté the onion in butter until the onion is cooked. Add the meat and stir-fry until cooked. Add frozen mushrooms and stir-fry until the mushrooms are soft. Add water and boil for 10 minutes. Add Hayashi curry paste and honey and boil until smooth. Cautions After adding the Hayashi curry paste, heat over low heat and stir constantly, being careful not to burn the bottom of the pot. If you want to reheat Hayashi sauce that has been taken out of the refrigerator, add a little water and heat it over low heat, stirring all the way to the bottom of the pot and being careful not to burn it. Ready-made Hayashi sauce can be stored in the freezer for 3 months. How to make Japanese Hayashi rice - Beef Scoop rice into a plate (If the customer wants more rice, scoop 300 grams). Scoop the Hayashi sauce onto the side of the rice. Garnish the top of the rice with aonori seaweed. Add toppings - Onsen eggs Topping - Onsen Boil the eggs in hot water until they are completely submerged. Cover and leave for 15 minutes. Soak in ice mixed with cold water for 10 minutes. Add toppings - Omlette Beat the eggs with evaporated milk until well blended. Fry in a pan, beating the eggs quickly and fry until 80% cooked. Top with rice. Add toppings - Tonkatsu Deep-fry in 170°C oil for 3 minutes. Drain and cut into 5 pieces crosswise. Add toppings - Chicken Karaage Topping - Chicken Karaage Deep-fry in 170 degrees Celsius oil for 3 minutes. Drain the oil. Add Topping - Shrimp Tempura Deep-fry in 170°C oil for 2 minutes. Drain. Add toppings - Sausage Score on both sides and deep-fry in 170 degrees Celsius oil for 15 seconds. Drain the oil. Add topping - Cheese Topping - Cheese Place in the middle of the rice and Hayashi sauce.
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Hot cafe latte
food Food type Main Ingredients Take time Serve Cooking techniques drink Coffee beans 2 minutes 1 place ingredient 10 grams of Sole Gold roasted coffee beans 500g x 1 120 ml Magnolia pasteurized fresh milk 2 liters 1 sachet Aero Sugar 8 g. x 300 sachets 1 piece Aero corrugated paper cup 8 oz. assorted colors x 25 pieces 1 piece Aero paper cup lid, black cap, 8 oz. x 50 pieces Preparation It is a coffee mixed with milk, decorated with soft and thick milk foam, beautifully drawn, adding value. This glass uses 100% Arabica. The coffee is fragrant, smooth, well-rounded, easy to drink. The coffee has a soft body, not bitter, fragrant and sweet milk, and is creamy. Suitable for those who like coffee with milk, soft body. Measure 10 g. of coffee powder and make a shot of coffee. Take the serving glass directly to receive the shot. Steam the milk and pour the hot milk into a 4 oz. glass. Pour milk foam until the glass is full and draw patterns as desired with a pointed tool. Served with sugar sachet or syrup.
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Giant steak to please teenagers
food Food type Main Ingredients Take time Serve Thai Meat dishes chicken 30 minutes 1 place ingredient 40 g Deeley Spicy Burger Sauce 40 ml. plain water 1 piece Aero Burger Bun 10 grams of Allowrie Blend Spread, salted butter 1 slice Chesdale Cheddar Cheese, plain flavor 30 grams sliced cherry tomatoes 10 grams of green oak lettuce 5 grams of Dijon mustard 15 g Deeley Burger Sauce 70 grams Aero Pasta Spaghetti 15 grams peeled garlic 30 grams Aero smoked breakfast sausage with crispy skin 1 gram Rosdee Chicken Flavor Seasoning Powder 2 grams Mitr Phol sugar 2 grams of Prungthip iodized table salt 1 tbsp pomegranate, soybean oil 30 grams coarsely chopped basil 500 grams of Aero, frozen skinless chicken breast 1 gram of McGarrett baking soda powder 50 grams Safepack breadcrumbs 15 g Deeley BBQ Sauce 220 grams of frozen pangasius fish fillet (170-220 grams/piece) 50 grams of Safepack crispy fried flour 1 egg, Aero, size 2 100 ml. Pollen, palm oil, bag type 20 grams of rachinee tomatoes 150g Aero Frozen French Fries, Straight, 10mm 3 grams of Prungthip iodized table salt 20 grams of green oak lettuce 20 grams cabbage 20 grams of frozen mixed vegetables 50 grams Aero salad cream 1000 grams 40 grams of water 1 gram of McGarrett baking soda powder 40 g Deeley BBQ Sauce 500 grams of Aero, frozen skinless chicken breast Preparation How to make spaghetti with sausage/assemble burgers Heat a pan with oil, stir-fry dried chili and garlic until fragrant, then add sliced chicken sausage. Add spaghetti and stir-fry until well blended. Season with chicken seasoning powder. Add basil leaves and stir until everything is well combined. Arrange on a serving plate. Spread butter on both sides of the burgers and pan-fry until golden brown. Grill the spicy marinated chicken until cooked. Spread mustard on the bottom of the bread, top with green oak and then tomato. Top with burger patties and place cheese on top. Spread the burger buns with burger sauce and place them on top. Skewer and serve. How to make Spicy / BBQ Chicken Breast Marinate everything together and leave overnight. Cook by grilling or slow cooking with a Sous Vide machine at 67 degrees Celsius for at least 1 hour. How to make steak Take the marinated chicken breast and grill it on a pan until cooked. Serve. Pat the fish dry, then coat with flour, egg and breadcrumbs. Fry the fish over medium heat until cooked and golden brown. Serve with lemon wedges. How to make salad and french fries, all serving arrangements Fry the French fries in hot oil until golden brown. Mix with salt and melted butter. Serve. Place the Green Oat Frisée on a plate with burgers, spaghetti, steak and French fries. Then place the shredded carrots and cherry tomatoes on top of the vegetables. Sprinkle with the boiled frozen mixed vegetables. Place the salad dressing on the side of the salad. Served on a giant plate with chili sauce, ketchup, and mayonnaise.
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Salmon Steak with Mushroom Cream Spaghetti
food Food type Main Ingredients Take time Serve Western food Noodles and pasta Salmon 30 minutes 1 place ingredient 1 gram ground black pepper 10 grams Mitr Phol granulated sugar 5 grams of Prungthip iodized table salt 10 grams of Rosdee Chicken Flavor Seasoning Powder 500 ml plain water 500 ml Aero Whipping Cream 1900 ml. 500 grams Aero frozen shiitake mushrooms 100 grams of onion, peeled 30 grams Imperial unsalted butter 5 grams of Canaruro Parmesan Cheese Powder Salmon Steak with Creamy Mushroom Spaghetti 1 piece Aero Frozen Salmon Steak, size 100-150 grams/piece 1 gram of Prungthip iodized table salt 1 gram ground black pepper 30 grams Imperial unsalted butter 50 grams asparagus 5 grams of Canaruro Parmesan Cheese Powder 150 grams of boiled spaghetti 1 serving Mushroom Cream Sauce Boil the spaghetti. 500 grams Aero Pasta Spaghetti 40 grams of Prungthip iodized table salt 5000 ml plain water 40 grams of pomegranate, soybean oil
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Raspberry Chocolate Tart
food Food type Main Ingredients Take time Serve Western food Dessert other 30 minutes 1 place ingredient 1 gram egg yolk 250g Deli Fresh Frozen Raspberry 500g 35 cups , Giverny, salted tart cups 225 g DLA Dark Chocolate Couverture 58% 185 g Master Martini Master Gourmet Whipping Cream 185 grams fresh milk 1 gram of chicken egg Preparation Bring whipping cream to a boil over medium heat, then turn off the heat. Add dark chocolate couverture and let it sit for about 1 minute, then stir until smooth. Add milk and mix well. Then add eggs and egg yolks and mix well. Arrange the frozen raspberries on the tart shells, then pour the chocolate mixture almost full into the tart shells. Bake at 160 °C for about 10-15 minutes or until cooked through, the edges starting to set but the center is not yet set. Place on a wire rack and let cool.
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Kimmari Cheese Tteokbokki
food Food type Main Ingredients Take time Serve Korea Snacks other 30 minutes 3 places ingredient 1 plate 6 pieces Marie pliers 140 grams of gochujang sauce 80 grams Chongga large tteokbokki sticks 60 grams of Horeca shredded cheddar cheese 1 set Aero black PP food box, 2 compartments with lid, 900 ml. x 25 sets 18 pieces of Kimmari ingredients 100 grams of Chongjongwon Korean glass noodles 15 ml soybean oil 100 grams of carrots, cut into 4 cm long strips, 2*2 mm thick 20 ml Chongjongwon Korean soy sauce 5 grams of fine sugar 10 grams Aero sesame oil 20g Chongjongwon Korean Soy Sauce 3 sheets of Bandarun seaweed wrapped in rice, grade C 200 grams Daesang Chef One Korean Fried Batter 300 grams of cold water 50 ml palm oil 1 gram white sesame 0.5 g parsley Ingredients for Gochujang Sauce Recipe, 3 servings 80 g Chongjongwon Gochujang Korean Chili Sauce 1 kg 5 grams Daesang Anchovy Seasoning Powder 10 grams Aero sesame oil 30 grams Mitr Phol Bakery Sugar 300 ml plain water Preparation Boil glass noodles in boiling water until cooked for about 5 minutes, then remove and rinse with cold water. Use scissors to cut the noodles into 2-inch lengths. Place a pan over medium heat. Add mushrooms and carrots and stir-fry until cooked. Add glass noodles and season. 3 sheets of seaweed (cut in half to get 6 small sheets) 1 small sheet of seaweed, add 60 grams of noodles (weighed from the weight of the boiled noodles and stir-fried) Put the stir-fried glass noodles into the wrapper, leaving a seaweed edge, and add a little water. Roll it up tightly. Mix the tempura flour with cold water until blended. Dip the wrapped seaweed in the mixture and fry at 150 degrees. Fry until golden brown, then remove and drain the oil. How to make tteokbokki 1. Bring clean water to a boil, then add the kombu. Wait until the water boils again, then scoop out the kombu. 2. Add dried fish soup powder and season with gochujang. 3. Add soy sauce, mulyod, chili powder, mix well. 4. Add the tteokbokki and stir-fry until cooked. 5. Serve by pouring the tteokki onto a plate, placing the kimmarie on top and sprinkling with cheese."
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Red Velvet Crispy Cookies
food Food type Main Ingredients Take time Serve Western food Snacks other 30 minutes 12 places ingredient 120 grams all-purpose flour 75 grams Aero Butter Blend, unsalted 15 grams Sole Cafe Cocoa Powder 100% 3 grams of Magrat baking soda powder 1 gram Maggarat Double Action Baking Powder 1 egg 40 grams of sugar 40 grams Aero brown sugar 1.25 grams of salt 3 grams Best Order red food coloring 5 grams Best Order Vanilla flavor 50 grams Aero icing sugar (for coating) Preparation Sift flour, cocoa powder, baking soda, baking powder and salt. Beat butter with granulated sugar and brown sugar until fluffy. Then add the eggs and beat until combined. Add the vanilla and red food coloring and beat until combined again. Add the sifted flour and mix until combined. Then use a spoon to scoop up about 1 tablespoon of cookies and shape them into balls. Coat them with icing sugar. Place the icing-coated cookies on a baking sheet lined with parchment paper or a silicone baking sheet, about 1 inch apart. Bake at 160°C for about 10-12 minutes. Let cool for about 5 minutes, then transfer to a wire rack to cool completely before storing in a container.
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5 dipping sauces for Korean barbecue menu
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 60 ml Chongjongwon Korean soy sauce 15 ml Chongjongwon Apple Cider Vinegar 6 grams of finely ground Korean chili pepper 3 grams ground black pepper 1000 grams 3 grams of roasted white sesame seeds 9 grams finely chopped Thai shallots Kirumjang 65g 6 servings 10 grams Aero iodized table salt 200 grams x 12 bags 5 grams ground black pepper 1000 grams 50 grams Aero sesame oil Spicy soybean sukiyaki, 200 grams, 6 servings 50 grams of Denjang soybean paste, Jongjongwon brand, 1 kg x 1 120 grams Aero Cantonese Suki Sauce 1000 grams 1 gram minced garlic 1 gram finely chopped red chili peppers 1.6 grams finely chopped Japanese leeks 30 ml. plain water Gochujang 190g 6 servings 90g Chongjongwon Gochujang Korean Chili Sauce 30g Chongjongwon Korean Soy Sauce 30 grams of sugar 15 grams Aero sesame oil 30 grams of water 10 grams finely chopped garlic Ssamjang 140g 5 servings 30g Chongjongwon Gochujang Korean Chili Sauce 60 grams of Denjang soybean paste, Jongjang brand 15 grams of sugar 2 grams ground black pepper 1000 grams 20 grams of water 5 grams Aero sesame oil 1 gram of roasted white sesame seeds Kanjang 100 grams 6 servings Preparation Mix the ingredients of each dipping sauce together.
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Grilled pork shop by the kilo
food Food type Main Ingredients Take time Serve Selection of equipment and materials Mala Hot Pot and Shabu Pork BBQ pig 30 minutes 1 place ingredient Soup Ingredients (Makes 5 servings) 5,000 grams of water 4 cubes of soup stock 50 grams of pickled garlic (Savepack) 10 grams of light soy sauce 10 grams of granulated sugar 15 grams of salt Ingredients for three-flavor Mala dipping sauce (makes 2 servings) 150 grams Aero Mala Sauce 150 grams of Aero brand chicken dipping sauce 60 grams of water Ingredients for Fish Sauce Seafood Dipping Sauce (Makes 2 servings) 204 grams of Aero brand seafood dipping sauce 60 grams of Aero brand Pad Thai sauce 12 grams coriander 60 grams of Aro frozen lemon juice 24 grams of Phathong brand fish sauce Ingredients for Salted Egg Seafood Dipping Sauce (Makes 2 servings) 170 grams of Aero brand seafood dipping sauce 50 grams of Aero brand Pad Thai sauce 10 grams of coriander 60 grams of Aro frozen lemon juice 18 grams salted egg yolks (3 pieces) 50 grams hot water Grilled pork, set weighing 1 kg (makes 1 serving, takes 30 minutes) 50 grams Super Chef Frozen Seasoned Soft Pork 1 kg 50 grams Super Chef Frozen Sesame Oil Seasoned Soft Pork 1 kg 50 grams Super Chef frozen black pepper seasoned tender pork 1 kg 50 grams Super Chef Frozen BBQ Pork, 1 kg. 50 grams of Super Chef frozen sliced pork belly marinated in sesame oil, 1 kg. 40 grams Super Chef Pork Liver Seasoned with Sesame Oil 500g. 50 grams CP frozen pork for grilling, 1 kg. 40 grams Super Chef Ham Strips 500 grams 40 g Super Chef Ham Bacon Sliced 500 g 40 g Super Chef Crispy Chicken Sausage with Fresh Chili 500 g 40 grams Super Chef Jumbo Smoked Chicken Sausage 1000 grams 275 grams of healthy vegetable set 30 grams of Mala dipping sauce (small jar) 30 grams of fish sauce seafood dipping sauce (small jar) 30 grams of salted egg seafood dipping sauce (small jar) 30 grams of jaew hon dipping sauce, small jar Pork BBQ set, 199 baht per kg. 1,000 grams FZ SPC seasoned soft pork 1 kg. 1,000 grams FZ SPC soft pork seasoned with sesame oil 1 kg 1,000 grams FZ SPC soft pork seasoned with black pepper 1 kg 1,000 grams SPC soft pork BBQ frozen 1 kg. 500 grams FZ SPC pork liver seasoned with sesame oil 500 kg. 1,000 grams of smoked chicken sausage, Super Chef brand Pork BBQ set, 259 baht per kg. 1,000 grams FZ SPC three-layer peeled sliced marinated with sesame 1 kg 1,000 grams CP FZ pork for grilling 1 kg. 500 grams of ham strips (Ham-SPC)_SPC_500g 500 grams of sliced bacon ham (mixed chicken and pork) SPC 500g 500 g. Crispy Chicken with Fresh Chili 500 g. Ingredients for Jaew Hon Sauce (makes 12 servings) 1500 grams of Aero brand dipping sauce 500 grams of water 100 grams of roasted rice 50 grams of sawtooth coriander Preparation How to make a pork pan set for 199 baht per kg and a pork pan set for 259 baht per kg Choose your preferred meat Weigh and price according to the selling price. How to make grilled pork. Set the weight to 1 kg. Set up according to the above list Grill on a pan until cooked for customers. Arrange in a beautiful box. Can be packed in a container for take-home use. How to make soup Put water in a pot, add soup cube, pickled garlic, pickled garlic juice and season with light soy sauce, rock sugar and salt. Bring to a boil, simmer over low heat for about 5 minutes, turn off the heat and prepare for packing for customers. How to make three flavors of Mala sauce, seafood sauce with fermented fish, and jaew hon sauce Mix everything together and adjust the taste as you like. Divide into bottles, approximately 180 grams per bottle. How to make salted egg seafood dipping sauce Soak the salted egg yolks in hot water for about 3 minutes. Blend everything together and adjust the taste as desired. Divide into bottles, approximately 180 grams per bottle.
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Avocado Kiwi Smoothie
food Food type Main Ingredients Take time Serve Western food drink fruit 3 minutes 4 places ingredient 50 grams Aero frozen avocado 1 kg. 50 grams Aero frozen sliced kiwi 1000 grams 60 ml Aero 100% pure honey 1000 grams x 2 bottles 570 ml Aero drinking water, size 6 liters, 1 gallon 1 piece Aero PET dome lid, size 95 mm. 1 piece Aero PP water cup, U shape, 16 oz. x 50 pieces Preparation It is a smooth and fine fruit juice blended for health-conscious people. This glass has a sweet and sour taste that is just right, very refreshing. How to make avocado kiwi smoothie Microwave 50 g. of frozen avocado and 50 g. of kiwi for 30 seconds on medium-high heat until soft. Then add the ingredients (avocado and kiwi), 60 ml. honey, 90 ml. drinking water, 480 g. ice into a blender. Blend until smooth. Pour into serving glasses and garnish with avocado and kiwi.
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Date Energy Ball
food Food type Main Ingredients Take time Serve Western food Dessert other 45 minutes 40 places ingredient 250 grams Nature's Delight Dried Dates, Deglet Nour variety, 250 grams 120 grams Aero Almond Slices 500 grams 140 grams Aero Cashew Nuts, 800 grams 40g Heritage Roasted Sunflower Seeds 500g 60g DLA Dark Chocolate Couverture 58% 500g 95 ml. Eros shredded dried coconut 1 kg. 60 grams Aero dried cranberries 1000 grams 15 ml. Aero Whipping Cream 1900 ml. Preparation Take 200 grams of dates, remove the seeds and soak them in water for 15 minutes. Meanwhile, roast the sliced almonds in a pan over low heat until they turn light brown. Fry the cashew nuts in a small amount of oil over medium-low heat. Blend almonds, cashews and sunflower seeds together and set aside. Blend the soaked dates until smooth. Mix in the blended almonds, cashews and sunflower seeds. Divide into three parts. Mix part 1 with chopped cranberries and form into balls, each about 15 grams, to make a cranberry date menu. The second part is mixed with 50 grams of separated dates, cut into pieces and formed into 15 grams each into lumps, making the date almond menu. Part 3: Mix with dark chocolate mixed with whipping cream and melt in the microwave for 30-45 seconds. Shape into balls and roll with shredded coconut. This is a dark chocolate coconut date menu. You will get 13 pieces per menu, totaling about 40 pieces.
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