Recipe
Cup cake shop
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient Coconut Sugar Cup Cakes The dessert itself 250 grams of coconut milk, Amphawa Coconut milk dessert 50 grams of rice flour 15 grams of green bean flour Pandanus Cup Cake The dessert itself 200 grams of coconut milk, Amphawa 50 grams of rice flour 15 grams of green bean flour 20 grams of tapioca flour 112 grams coconut sugar 50 grams pandan leaves 80 grams of water 2 grams of salt Coconut milk dessert 200 grams of coconut milk, Amphawa 20 grams of rice flour 20 grams of white sugar 2 grams of salt 200 grams of coconut milk, Amphawa 20 grams of tapioca flour 112 grams coconut sugar 2 grams of salt 20 grams of rice flour 20 grams of white sugar 2 grams of salt Preparation Coconut Sugar Cup Cakes Making cup cakes Make coconut syrup by mixing coconut milk and palm sugar until well dissolved. Put rice flour, tapioca flour and mung bean flour in the same mixing bowl. Then gradually pour in the coconut syrup. Once the dough is kneaded into a ball, knead for a while. Then gradually pour in the remaining coconut milk mixture and knead until the dough dissolves and becomes a single texture. Let it rest for at least 30 minutes. Make coconut milk face Mix rice flour, sugar, and salt together. Pour in coconut milk and mix until dissolved. How to steam dessert Steam the cups in a steamer for 5 minutes until the cups are hot. Scoop 1 tablespoon (18 grams) of batter into the molds. Steam for 15 minutes, then scoop the coconut cream topping into the cups until full. Steam over high heat for another 15 minutes until the dessert is cooked. Remove from heat and let cool before removing from the molds. --------------------------- Pandanus Cup Cake Making cup cakes Cut pandan leaves into sections, then blend with 80 grams of water. Then filter the pandan water and use 50 grams. Make coconut syrup by mixing coconut milk and palm sugar until well dissolved. Put rice flour, tapioca flour and mung bean flour in the same mixing bowl. Then gradually pour in the coconut syrup. Once the dough is kneaded into a ball, knead for a while. Then gradually pour in the remaining coconut milk mixture and knead until the dough dissolves and becomes a single texture. Let it rest for at least 30 minutes. Make coconut milk face Mix rice flour, sugar, and salt together. Pour in coconut milk and mix until dissolved. How to steam dessert Steam the cups in a steamer for 5 minutes until the cups are hot. Scoop 1 tablespoon (18 grams) of batter into the molds. Steam for 15 minutes, then scoop the coconut cream topping into the cups until full. Steam over high heat for another 15 minutes until the dessert is cooked. Remove from heat and let cool before removing from the molds.
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Soy Sauce Pickled Shrimp
food Food type Main Ingredients Take time Serve Korea Seafood shrimp 30 minutes 1 place ingredient 225 ml marinade (makes 3 servings) 90 ml. Mirin, Aero brand 120 ml. Aero concentrated dried fish soup 15 grams, Spoon brand, pure white sugar, 1 kg. x 5 bags Pickling recipe for 1 serving 10 pieces MRP white shrimp, jumbo net bag (26-35 pieces) 1 bottle Rock Mountain Soda 325 ml. Pack of 24 bottles 75 ml. pickling water 1 gram of roasted white sesame seeds 3 grams of spring onion 10 grams of peeled fresh garlic, 500 grams 5 grams of red chili peppers, 100 grams per pack 150 grams Aero Japanese rice Sasanishiki 5 kilograms 1 sachet of Bandarun seaweed with olive oil, 4 grams per sachet 25 grams Emperor brand seafood dipping sauce 225 grams x 3 bottles 1 set of black spoon and fork set, plastic wrapped, panel type, size 15 cm. x 50 sets 1 set Aero bowl with clear PP lid, 12 oz., pack of 50 pieces 1 set Aero Pet Sauce Cup with Lid 1 oz x 100 pcs. 1 box Aero food box + clear PP lid 500 ml. x 25 boxes Preparation Mix dried fish stock, mirin, and sugar. Bring to a boil and turn off the heat. Let cool. Peel the shrimp, wash with soda, pat dry and arrange in a box. Pour in the cooled marinade. Top with sliced garlic, chili, spring onion and roasted sesame seeds. 5. Leave to marinate for at least 1 hour at 4 degrees Celsius.
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Japanese Matcha Mousse Cream Brown Sugar Jelly
food Food type Main Ingredients Take time Serve Japan drink other 30 minutes 1 place ingredient 5.1 grams 100% Matcha Green Tea Sole 100g.X1 60 ml Millac Gold Cream 1 liter 150 ml Magnolia pasteurized fresh milk 2 liters 510 ml Aero drinking water, size 6 liters, 1 gallon 5 grams Aero icing sugar 800 grams 30 grams of Chuantai Brown Sugar Jelly 1kg.X1 22.5 ml syrup (1 kg sugar: 700 ml hot water) 1 piece Aero PET dome lid, size 95 mm. 1 piece Aero PP water cup, U shape, 16 oz. x 50 pieces Syrup 1000 ml. 1000 g. Spoon brand pure white sugar 1 kg. x 5 bags of sugar 700 ml hot water Preparation Add 30 ml. of hot water and 5 g. of matcha powder. Mix until smooth. Pour into serving glasses. Add 150 ml. of pasta milk and 22.5 ml. of syrup. Mix the ingredients together and add 480 g. of ice. Mix 60 ml. of Millac Gold Cream with 5 g. of icing sugar and beat by hand until it becomes a mousse cream on top of the glass. How to whip a scoop of mousse cream Method 1 >> 1 serving at a time Recipe: Whipping cream 60 g. + icing 5 g. >> Use a small electric mixer for about 45-60 seconds. Advantages: Easy to control costs Disadvantages: The cream sets quickly when exposed to air. Method 2 >> 5 servings at a time Recipe: 300 g. whipping cream + 25 g. icing >> Use a large electric mixer and beat at speed level 6 for 6-7 minutes. Pros: Smooth cream texture, does not set quickly when exposed to air. Disadvantages: Must be used up within 1 day because if left for a long time, the cream will become runny. 4. Followed by 30 g. of brown sugar jelly and decorated with 0.1 g. of matcha powder.
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Mala Sichuan Sauce
food Food type Main Ingredients Take time Serve China Snacks chicken 30 minutes 1 place ingredient 15 oyster mushrooms, 30 grams per skewer 500 grams of Thai king oyster mushrooms (oyster mushrooms) 75 ml . Mala sauce 75 ml. plain water 15 grams Maenoi Mala Chili 15 Aero sticks, cut head skewers, 20 cm. 29 eggplant skewers, 30 grams per skewer 1000 grams of eggplant 145 ml Mala sauce 145 ml plain water 29 grams Maenoi Mala Chili 29 Aero wood, cut head skewers, 20 cm. 43 potatoes, 20 grams each 1000 grams of potatoes 215 ml Mala sauce 215 ml plain water 43 grams Maenoi Mala Chili 43 Aero wood, cut-head skewers, 20 cm. 28 Aero wood, cut head skewers, 20 cm. Soft pork seasoned with black pepper, 28 skewers, 30 grams per skewer 1000 grams FZ SPC soft pork seasoned with black pepper 140 ml. Mala sauce 140 ml. plain water 28 grams Maenoi Mala Chili 28 Aero wood, cut head skewers, 20 cm. Frozen BBQ Pork, 28 skewers, 30 grams per skewer 1000 grams SPC frozen soft BBQ pork 140 ml Mala sauce 140 ml. plain water 28 grams Maenoi Mala Chili 28 Aero wood, cut head skewers, 20 cm. Sliced pork belly marinated with sesame, makes 33 skewers, 25 grams per skewer. 1000 grams FZ SPC three-layer peeled sliced marinated with sesame 165 ml Mala sauce 165 ml. plain water 33 grams Maenoi Mala Chili 33 Aero wood, cut-head skewers, 20 cm. Pork Liver Seasoned with Sesame Oil, 18 skewers, 20 grams per skewer 500 grams FZ SPC pork liver seasoned with sesame oil 90 ml. Mala sauce 90 ml. plain water 18 grams Maenoi Mala Chili 18 Aero wood, cut head skewers, 20 cm. Ham strips, 18 skewers, 20 grams per skewer 500 grams of ham strips (Ham-SPC) 90 ml. Mala sauce 90 ml. plain water 18 grams Maenoi Mala Chili 18 Aero wood, cut head skewers, 20 cm. 22 sliced bacon ham sticks, 25 grams per stick 500 grams of sliced bacon ham (mixed chicken and pork) 110 ml Mala sauce 110 ml. plain water 22 grams Maenoi Mala Chili 22 Aero wood, cut head skewers, 20 cm. 21 skewers of crispy chicken sausage with fresh chili, 1 piece per skewer 500 grams of crispy chicken sausage with fresh chili 105 ml. Mala sauce 105 ml. plain water 21 grams Maenoi Mala Chili 21 Aero wood, cut head skewers, 20 cm. Smoked Chicken Sausage, 14 skewers, 1 piece per skewer 1000 grams of smoked chicken sausage, Super Chef brand 70 ml. Mala sauce 70 ml. plain water 14 grams Maenoi Mala Chili 14 Aero sticks, cut head skewers, 20 cm. 10 skewers of sliced bacon wrapped in golden enoki mushrooms 250 grams of sliced bacon ham (mixed chicken and pork) 200 grams Saha Farm golden needle mushrooms 50 ml. Mala sauce 50 ml. plain water 10 grams Maenoi Mala Chili 10 Aero sticks, cut head skewers, 20 cm. 13 skewers of broccoli, 20 grams per skewer 150 grams broccoli 65 ml . Mala sauce 65 ml. plain water 13 grams Maenoi Mala Chili 13 Aero wood, cut-head skewers, 20 cm. 25 skewers of baby corn, 1 piece per skewer 500 grams of peeled baby corn 125 ml. Mala sauce 125 ml. plain water 25 grams Maenoi Mala Chili 25 Aero sticks, cut head skewers, 20 cm. 12 okra sticks, 20 grams per stick 300 grams of roselle 60 ml. Mala sauce 60 ml. plain water 12 grams Maenoi Mala Chili 12 Aero sticks, cut head skewers, 20 cm. Mala, soft seasoned pork, 28 skewers, 30 grams per skewer 1000 grams FZ SPC seasoned tender pork 140 ml. Mala sauce 140 ml. plain water 28 grams Maenoi Mala Chili 28 Aero wood, cut head skewers, 20 cm. 30 grams Soft pork seasoned with sesame oil, 28 skewers, 1 skewer each 1000 grams FZ SPC soft pork seasoned with sesame oil 140 ml Mala sauce 140 ml. plain water 28 grams Maenoi Mala Chili Preparation Skewer the meat and vegetables according to the desired weight. Mix the mala sauce and water together. Grill over medium heat until 50% cooked. Spread Mala sauce all over and continue grilling until cooked. Sprinkle with mala powder and serve.
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Share the technique for making clear, delicious, fast, and easy noodle soup.
food Food type Main Ingredients Take time Serve Cooking techniques Soup / Curry / Clear Soup other 75 minutes 1 place ingredient 15 liters of water 1000 grams of pork ribs 20 grams of celery root 50 grams of granulated sugar 15 grams crushed white peppercorns 20 grams coriander root 80 grams of Chinese garlic 200 grams of chopped radish 20 grams pandan leaves 150 grams pickled garlic 150 grams of pickled garlic juice 350 grams, Thai Sky, instant noodle soup, clear soup, 350 grams x 6 packets 20 grams of salt Preparation Chef Oh gives techniques for making noodle soup. The soup will be clear, delicious, and quick. It's a simple technique that business owners can definitely do. We would like to recommend the main ingredient, Fa Thai, a concentrated, clear instant noodle soup that saves time in simmering and saves on meat in making the soup. It is made from carefully selected ingredients that are clean and up to standard. No matter how many pots you make it in, the taste won't change. It's delicious, easy, and definitely convenient for business owners. 1. Pour water into a pot and heat it up. Then add the pork ribs and continue to boil until boiling. Gently skim off the foam. 2. Crush coriander root, white pepper, garlic, wrap in a thin cloth, put in a pot, followed by pandan leaves, radish, pickled garlic, pickled garlic water, crushed celery root and rock sugar. 3. Add the whole package of concentrated instant noodle soup and clear water. Then pour hot water into the bag to dissolve the contents at the bottom of the bag. 4. Add noodle soup powder and continue to simmer for about 1 hour.
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Lemon Tea Strawberry Jelly Pop
food Food type Main Ingredients Take time Serve Thai drink fruit 2 minute 3 places ingredient 630 ml Aero drinking water, size 6 liters, 1 gallon 50 grams of strawberry flavored jelly pop, Chuan Tai brand, 1 kg. X1 30 grams of Sole Iced Tea with Honey and Lemon 1000 grams 1 piece Aero PET dome lid, size 95 mm. 1 piece Aero PP water cup, U shape, 16 oz. x 50 pieces Preparation Sweet and sour lemon tea, topped with strawberry pop, so refreshing, so delicious and refreshing, you'll forget to stop drinking it. Scoop 25 g. of strawberry jelly pop into the bottom of a glass and add 480 g. of ice. Add 60 ml. of hot water, dissolve 30 g. of lemon tea powder, then add 90 ml. of cold water. Mix the ingredients together and pour into a glass to serve. Scoop 25 g. of strawberry jelly pop onto top.
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A satisfying noodle soup
food Food type Main Ingredients Take time Serve China Soup / Curry / Clear Soup other 4 Min 1 place ingredient 70 grams bean sprouts 30 grams of morning glory 15 grams of boiled pork neck 15 grams of boiled pork liver 15 grams boiled pork heart 15 grams of boiled pork intestines 30 grams of fried fish balls mixed with shrimp 45 grams of round fish balls 15 grams of fried fish sticks 6 grams of dried shrimp 15 grams peanuts 4 grams of the tower 4 grams coriander 4 grams of sawtooth coriander 30 grams of lemon 6 grams of chili powder 40 grams of seasoning 10 grams of fried pork rinds with garlic 40 grams of minced pork 5 grams of pickled mustard greens 0.5 g pepper 300 ml. broth Preparation Blanch the bean sprouts and morning glory, then place in a bowl. Mix with the fried garlic oil, seasoning, and lime juice. Place the meat (pork pieces, liver, heart and small intestines) and meatballs on a bowl, then top with chili powder, peanuts, dried shrimp, pepper and sprinkle with vegetables. Ladle the soup into bowls and serve (if served dry, serve with lemon wedges).
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100% coconut milk Amphawa
food Food type Main Ingredients Take time Serve Selection of equipment and materials curry other 0 Min 0 places Preparation Chef Paul recommends quality coconut milk, which can be used to create a variety of menus, both savory and sweet, and can control costs, suitable for restaurant operators. He recommends 100% coconut milk from Amphawa. It has a natural, light aroma, similar to freshly squeezed coconut milk. Rich texture, beautiful white color It is a perfect combination, delicious for making desserts and rich curry dishes. It is suitable for pouring over rice or noodles. You can buy raw materials at Makro or Makro Click: www.makroclick.com/th
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Dek Somboon brand seasoning products
food Food type Main Ingredients Take time Serve Selection of equipment and materials side dish other 30 Min 1 place Preparation The heart of the deliciousness of a food menu is the "main item" of seasoning because good seasoning will give good taste, good smell, and an appealing color. We recommend a trick for buying fish sauce: it must be golden yellow, clear, and without sediment. We recommend real fish sauce, made from 100% sea fish, Dek Somboon brand, fermented naturally for 12 months, with a fragrant sea fish smell and a perfectly salty, well-rounded taste. Next, I would like to recommend some tips on choosing oyster sauce. We recommend #oyster sauce, a concentrated formula from Dek Somboon brand, made from 100% real oysters, concentrated, and well-marinated. And Mo Im See soybean paste from Dek Somboon brand, made from premium soybeans, naturally fermented, fragrant, smooth texture. It can be used to make barbecue sauce, chicken rice sauce. Chef Paul guarantees the deliciousness. You can buy raw materials at Makro or Makro Click: www.makroclick.com/th
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Roasted Chicken Biryani
food Food type Main Ingredients Take time Serve Halal food side dish chicken 30 Min 1 place ingredient 1500 grams Aero pure chicken thigh meat (10 pieces) 75 grams of Lobo Chicken Biryani Powder 300 ml Aero Plain Yogurt rice 900 grams of quality fragrant rice, Food Service (rice) 1200 ml plain water Dressing 100 grams Mae Pranom Chicken Dipping Sauce 15 grams Aero frozen lemon juice 5 ml. Dek Somboon, real fish sauce 1 serving of Baked Chicken Biryani 200 grams of biryani 125 grams of baked chicken (1 piece) - Sauce 20 grams of Thai shallots, peeled and sliced 2 grams of spring onion 2 grams coriander leaves 2 grams mint leaves 5 grams of garden chili peppers, stems removed Preparation Marinate the chicken with the marinade powder and yogurt and leave for 15 minutes. Then, grill it in a pan with oil until it turns brown. Mix rice and chicken together, arrange in a rice cooker, add enough water and cook until done. When the chicken is cooked, cut it into bite-sized pieces and set aside. Prepare the dressing by mixing chicken sauce, lime juice and fish sauce together. Toss the chicken with the dressing, add shallots, coriander and spring onions. Arrange on a plate and sprinkle with mint leaves. Eat with cooked biryani. If you like fried shallots, you can sprinkle them on top of the rice.
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Stir-fried Angus beef with basil sauce
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 Min 1 place ingredient 1 gram of dried chili peppers, stems removed 30 ml. Aero brand stir-fried basil sauce 1100 g.X1 100 grams Pro Butcher Ground Angus Beef 200 grams of cooked jasmine rice 5 grams of peeled fresh garlic, 500 grams 5 grams of red basil 3 grams of chopped garden chili 1 gram chopped chili peppers 3 grams of red chili peppers, 100 grams per pack Preparation Put the minced meat in a pan and stir-fry without adding oil. When the oil from the meat starts to come out, add the garlic and chili and stir-fry until the meat is cooked. Season with basil sauce and add basil leaves. Mix well and serve with hot steamed rice.
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Pandanus Custard, Purple Sweet Potato Custard
food Food type Main Ingredients Take time Serve Thai Snacks other 40 Min 5 places ingredient Pandanus Custard Ingredients (Yields 600 grams) 30 grams pandan leaves 450 ml. Amphawa coconut milk box 100 grams Mitr Phol pure white sugar 4 egg yolks 25 grams Aero corn starch 30 ml clean water 3 grams Aero iodized table salt Purple sweet potato custard ingredients (yields 600 grams) 25 grams purple sweet potato powder 480 ml. Amphawa coconut milk box 100 grams Mitr Phol pure white sugar 4 egg yolks 3 grams Aero iodized table salt Preparation How to make pandan custard Blend pandan leaves with clean water and filter to get only pandan water. Put pandan leaves water, cornstarch, sugar, egg yolks and coconut milk in a pot. Mix well. Simmer until cooked and the mixture forms a pattern. How to make purple sweet potato custard Put all ingredients in a pot, mix well, then simmer until the custard is cooked and forms a pattern.
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