Recipe
Budaejjigae
food Food type Main Ingredients Take time Serve Korea Soup / Curry / Clear Soup pig 90 minutes 5 places ingredient 70 grams of bok choy 50 grams carrots 60 grams Japanese leeks 50 grams of enoki mushrooms 50 grams of golden needle mushrooms 50 grams of Chinese cabbage 50g Chongjongwon Gochujang Korean Chili Sauce 5 grams minced garlic 10 grams sesame oil 20 grams of Daesang anchovy seasoning powder 10 grams of Song Jong Won finely ground Korean chili peppers 15 grams sugar 1 block Samyang instant ramen, spicy chicken flavor Samyang Ramen Seasoning Powder, Instant Ramen, Spicy Chicken Flavor 4 pieces New Zealand mussels 3 pieces of canned Spam ham 5 shrimps 80 grams squid 50 grams sausage 75 grams canned beans 50 grams of mozzarella cheese 1.2 liters of water Preparation Mix gochujang sauce, minced garlic, and sesame oil together. Bring water to a boil, add ingredient 1 and stir until dissolved. Add anchovy seasoning powder, finely ground Korean chili peppers, and sugar. Add Samyang Instant Ramen, Spicy Chicken Flavor, and the seasoning packet. Arrange all ingredients in a hot pot, add canned beans, mozzarella cheese, then pour the soup over it. Bring to a boil in a hot pot until cooked.
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Fried Chicken Rice with Cheese and Teriyaki Sauce
food Food type Main Ingredients Take time Serve Japan Rice and flour chicken 90 minutes 1 place ingredient 200 grams of Japanese rice, Sasanishiki variety, Aero brand ((cooking rice)) 240 ml water ((for cooking rice)) Seasoning with salt ((cooking rice)) 3 slices of ginger (for cooking rice) 15 ml Mirin (for cooking rice) 2 teaspoons oil 30 grams chopped onion 100 grams chicken breast (ground) ½ teaspoon garlic ½ teaspoon coriander root ¼ teaspoon pepper Season with salt ½ teaspoon light soy sauce 20 grams egg white 100 grams of mozzarella cheese (cut into pieces) 50 grams flour 2 chicken eggs 50 grams bread crumbs 3 tablespoons Aero brand teriyaki sauce Preparation Cooking rice Scrub Japanese rice with your palms until the water is clear. Soak the rice for 30 minutes (1 part rice to 1.2 parts water ratio). Add water to the rice cooker along with salt. Add sliced ginger and cook. Making fried chicken stuffed with cheese Heat a pan, add oil and chopped onion over low heat to stir-fry the onion for about 5 minutes. Set aside. Put the minced chicken breast into a blender, followed by the three flavors, garlic, coriander root, pepper, season with a little salt, then add the soy sauce and egg white. Blend the ingredients until smooth and fluffy. After blending until smooth and fluffy, add the fried onions and mix the ingredients together. Line a plastic bag with the ground chicken and place it on the plastic bag. Then place the cheese in the center and wrap it into a ball. Boil the chicken balls using water temperature of approximately 72-85 degrees Celsius. Add the chicken balls. When they start to cook, scoop them out and let them cool, then remove the plastic wrap. Coat with flour, egg and breadcrumbs, then deep-fry at 170 degrees Celsius until golden brown. Making stir-fried vegetable side dishes 1. Stir-fry broccoli and carrots. Season to taste. Arrange on a plate and serve. 2. Scoop rice and then add mirin and mix well. Scoop into a bowl and arrange vegetables beautifully. Then place chicken balls on the rice and sprinkle with sesame seeds. 3. Pour teriyaki sauce over it and garnish with seaweed. Ready to serve.
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Japanese beef rice bowl
food Food type Main Ingredients Take time Serve Japan Rice and flour beef 20 minutes 1 place ingredient 120 grams of sliced beef blade PRIME MEAT 1 egg Season with salt Season with pepper 25 grams of onion 10 grams garlic 12 grams ginger 30 grams of Aero brand soy sauce 350 grams chicken stock 25 grams mirin 4 grams Aro concentrated dried fish soup 5 grams of spring onions 4 grams of sugar 20 grams vegetable oil 175 grams of cooked Japanese rice (for garnish) 5 grams of cut nori seaweed (for garnishing) 15 grams pickled ginger strips (for garnishing) Preparation Bring water to a boil, then add a pinch of salt and turn off the heat. Place the eggs in the pot and set a timer for 6 minutes. Immediately soak the eggs in cold water. Crack the eggs and set aside. Ready to serve. Season the PRIME MEAT with a little salt and pepper. Add oil to a pan and stir-fry the meat and onion until cooked. Add minced garlic and ginger and stir to combine. Then add mirin and chicken stock and bring to a boil, then add soy sauce. Add dried fish stock and sugar, mix well. Boil until all ingredients are reduced, then sprinkle with spring onions. Turn off the heat and remove from the stove. Scoop rice into a plate, place stir-fried meat on top of the rice, garnish with pickled ginger and cut nori seaweed.
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Pro Butcher Sirloin Steak
food Food type Main Ingredients Take time Serve Western food Meat dishes beef 30 minutes 1 place ingredient 600 grams of Pro Butcher sirloin steak ((sirloin steak)) 10 grams of olive oil ((sirloin steak)) 4 grams salt ((sirloin steak)) 4 grams of pepper ((sirloin steak)) 80 grams round cherry tomatoes ((sirloin steak)) Baby Carrots ((Sirloin Steak)) 10 grams of peeled garlic ((sirloin steak)) 2 grams fresh rosemary ((sirloin steak)) Unsalted butter ((Sirloin steak)) 100 grams of fresh milk ((mashed pumpkin ingredients)) 4 grams salt ((mashed pumpkin mixture)) 200 grams pumpkin ((pumpkin puree ingredients)) 40 grams cooking cream ((pumpkin puree)) 30 grams unsalted butter ((mashed pumpkin ingredients)) 200 grams small potatoes ((Ingredients for Garlic Butter Fried Potatoes)) 30 grams olive oil ((Ingredients for Garlic Butter Potatoes)) 20 grams minced garlic ((Ingredients for Garlic Butter Fried Potatoes)) 20 grams unsalted butter ((Ingredients for fried potatoes with garlic and butter)) 2 grams salt ((Ingredients for Garlic Butter Fried Potatoes)) 5 grams parsley ((Ingredients for Garlic Butter Potatoes)) 100 g Port Wine ((Port Wine Sauce Ingredients)) 100 grams gravy sauce ((port wine sauce ingredients)) 2 grams salt ((Port wine sauce ingredients)) 1 gram pepper ((Port wine sauce ingredients)) 10 grams unsalted butter ((port wine sauce ingredients)) Preparation Marinate the meat by marinating the Pro Butcher sirloin with olive oil, salt and pepper and tossing with the meat. Make pumpkin puree by heating fresh milk in a pot, adding salt and pumpkin. Boil until the pumpkin is tender. Add cooking cream and unsalted butter and blend until smooth. Boil potatoes in salted water for about 5-10 minutes. Remove and set aside. Heat a pan with olive oil, then add the halved potatoes to the pan until golden brown, then add the minced garlic, unsalted butter and season with salt. Sprinkle with chopped parsley. To make the sauce, simmer the port wine until it starts to thicken. Add the gravy, salt, pepper, and melted butter until smooth. Grill the Pro Butcher sirloin in a pan with cherry tomatoes, olive oil, and grill over medium heat. Remove and let the meat rest. Add the baby carrots to the same pan, season with salt, then make the glaze butter. Add the peeled garlic, rosemary and the meat, then use the butter to coat the meat for flavor. Ready to serve
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Macaroni Potato Gratin
food Food type Main Ingredients Take time Serve Western food Noodles and pasta Noodles and pasta 30 minutes 2 places ingredient 2 teaspoons salt (for cooking macaroni) 150 grams of macaroni pasta, Aero brand ((How to boil macaroni)) 1 tablespoon vegetable oil (for cooking macaroni) 20 grams of butter 30 grams of sliced onion 150 grams diced bacon 200 grams fresh cream salt 40 grams Parmesan cheese black pepper 1 sliced potato 80 grams mozzarella cheese Parsley Preparation Bring water to a boil, add salt, then add macaroni, pasta and vegetable oil to prevent sticking. Boil for about 8-10 minutes. To make the sauce, add butter to a pan, saute onion, diced bacon, whipped cream, and then add cooked macaroni. Turn off the heat and mix the ingredients together. Season with a little salt, then add Parmesan cheese and a little pepper. Bring water to a boil and boil thinly sliced potatoes until cooked. Remove and place in cold water. Drain and drain. Arrange sliced potatoes on top and top with the fried macaroni. Top the fried macaroni with mozzarella cheese, season with a little pepper and bake at 220 ° C for 15 minutes. Sprinkle with parsley. Ready to serve
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3 Styles of French Fries
food Food type Main Ingredients Take time Serve Western food Rice and flour Potatoes and beans 45 minutes 9 places ingredient 100 grams of cooking cream ((French Fries Carbonara)) Season with salt ((French Fries Carbonara)) Season with black pepper ((French Fries Carbonara)) Season with white sugar ((French Fries Carbonara)) 10 grams Parmesan cheese (grated) ((French Fries Carbonara)) 50 grams of mozzarella cheese (grated) ((French Fries Carbonara)) 1 gram Italian parsley (coarsely chopped) ((French Fries Carbonara)) 200 grams of large, straight, flat French fries, Aero brand ((French fries with Belgian beef stew)) 200 grams of beef neck (cut into large cubes) ((French fries with Belgian beef stew)) Season with salt ((French fries with Belgian beef stew)) Season with black pepper ((French fries with Belgian beef stew)) 15 grams of flour ((French fries with Belgian beef stew)) 50 grams vegetable oil ((French fries with Belgian beef stew)) 50 grams of onion (sliced) ((French fries with Belgian beef stew)) 70 g Carrots (diced) ((French Fries with Belgian Beef Stew)) 70 grams celery (sliced) ((French fries with Belgian beef stew)) 20 grams garlic (crushed) ((French fries with Belgian beef stew)) 40 grams Tomato paste ((French fries with Belgian beef stew)) 150g Belgian Beer ((French Fries with Belgian Beef Stew)) 650 g beef stock ((French fries and Belgian beef stew)) 2 bay leaves ((French fries with Belgian beef stew)) 1 gram fresh thyme leaves ((French fries with Belgian beef stew)) Season with black pepper ((French fries with Belgian beef stew)) Season with salt ((French fries with Belgian beef stew)) 1 liter palm oil for frying ((French fries with Belgian beef stew)) 30 grams yellow mustard ((French fries with Belgian beef stew)) 1 g Italian parsley (coarsely chopped) ((French fries with Belgian beef stew)) 200 grams of wavy French fries, Aero brand ((Mexican French Fries Nachos)) 1 liter palm oil for frying ((Mexican French Fries Nachos)) ½ teaspoon cumin powder ((Mexican French Fries Nachos)) 30 grams vegetable oil ((Mexican French Fries Nachos)) 200 grams ground beef ((Mexican French Fries Nachos)) 1 teaspoon smoked paprika ((Mexican French Fries Nachos)) 50 grams of onion (diced) ((Mexican French Fries Nachos)) 80 grams of tomato pulp (diced) ((Mexican Nacho Fries)) 30 grams jalapeno pepper (diced) ((Mexican French Fries Nachos)) 80 grams canned red beans ((Mexican French Fries Nachos)) 60 g black olives (diced) ((Mexican French Fries Nachos)) Season with salt ((Mexican French Fries Nachos)) Season with ground black pepper ((Mexican French Fries Nachos)) Season with white sugar ((Mexican French Fries Nachos)) 1 gram cilantro (chopped) ((Mexican French Fries Nachos)) 70 grams shredded cheddar cheese ((Mexican French Fries Nachos)) 60 g Sour Cream ((Mexican French Fries Nachos)) 2 grams of chopped green onions ((Mexican French Fries Nachos)) 200 grams of small straight French fries, Aero brand ((Carbonara French Fries)) 1 liter palm oil for frying ((French fries carbonara)) 20 grams vegetable oil ((French Fries Carbonara)) 80 grams smoked bacon (cut into strips) ((Carbonara French Fries)) 40 grams of onion (finely chopped) ((French Fries Carbonara)) 65 grams of sliced champignon mushrooms ((Carbonara French Fries)) 60 grams chicken stock ((French Fries Carbonara)) Preparation Mexican French Fries Nachos Steps Fry Aro wavy fries at 175 °C for about 10-12 minutes in palm oil for frying. Heat a pan with vegetable oil, stir-fry the ground beef over high heat, then add smoked paprika, cumin powder, and stir-fry the spices together. Add the diced onion, diced tomatoes, and jalapeno peppers and stir-fry until cooked. Add canned kidney beans, black olives, a pinch of salt, ground black pepper, white sugar, chopped coriander. Mix the ingredients together and place on top of the fried French fries. Sprinkle with grated cheddar cheese. Bake at 180 ° C for 5 minutes. Ready to serve with French fries topped with sour cream and chopped green onions. Steps for making carbonara french fries Fry the Aro brand straight French fries in oil for about 5-7 minutes at 175 °C. Heat oil in a pan and fry the bacon, then add the finely chopped onion and sliced mushrooms. Stir-fry over high heat until the mushrooms are cooked. Add the chicken stock and cooking cream. Season with a little salt and black pepper and sugar to taste. Simmer until thickened and turn off the heat. Add grated Parmesan cheese and shredded Mozzarella cheese. Spoon over the fried French fries and sprinkle with coarsely chopped Italian parsley. Ready to serve with fried French fries. How to make Belgian Beef Stew French Fries Season the beef neck with salt and black pepper, mix well and coat with wheat flour. Heat oil and grill the floured beef neck meat over high heat until cooked. Add sliced onion, diced carrot, diced celery, crushed garlic and tomato puree. Stir-fry until the ingredients are well combined. Add the seared beef chuck. Pour the Belgian dark beer into the pot and simmer until the alcohol is almost evaporated. Add the beef stock, bay leaf, fresh thyme, black pepper and a pinch of salt. Simmer for about 15-20 minutes. Fry Aro brand large straight French fries at 175 °C for about 10-12 minutes in palm oil for frying. Spoon the stew over the fried Aro brand large straight French fries, then drizzle with yellow mustard and sprinkle with coarsely chopped Italian parsley. Ready to serve
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British Dory Pie
food Food type Main Ingredients Take time Serve Western food Meat dishes fish 45 minutes 3 places ingredient 30 grams unsalted butter ((white sauce)) 15 grams all-purpose flour ((white sauce)) 150 grams milk ((white sauce)) 100 grams cream ((white sauce)) 2 grams salt ((white sauce)) 2 grams ground black pepper ((white sauce)) ½ cube fish stock cube ((white sauce)) 30 grams unsalted butter 60 grams of onion (coarsely chopped) 50 grams of garlic chives (cut into 1 cm pieces) 300 grams of sliced pangasius dory fish, Aero brand 3 boiled eggs 80 g Cheddar cheese (grated) 20 grams Parmesan cheese (grated) 1 gram tarragon leaves 1 lemon zest 300 grams of potatoes (mashed) Preparation Making white sauce Make the white sauce by melting the butter in a saucepan. Add the all-purpose flour and stir with a whisk to prevent lumps. Stir for about 30 seconds. Pour in the milk, followed by the cream. Stir until the mixture thickens and boils until thickened. Season with salt and a little ground black pepper, then add the fish stock cube. Stir to combine. Making a Pie Heat a pan and sauté chopped onion with unsalted butter. Add garlic and sauté until cooked. Pour in white sauce and stir until sauce and ingredients are well combined. Place the white sauce on an ovenproof dish, then arrange the cooked pangasius dory fillets on top. Top with a boiled egg and grated cheddar cheese, grated parmesan cheese. Sprinkle with chopped tarragon leaves. Finish with lemon zest and mashed potatoes. Bake in a preheated oven at 180 ° C for 15 minutes. Ready to serve
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Mozzarella Cheese Wrapped in Bacon
food Food type Main Ingredients Take time Serve Western food Meat dishes pig 30 minutes 1 place ingredient 4 cherry tomatoes 2 tablespoons spicy cheese sauce 2 tablespoons DeVille's Tomato Sauce 2 tablespoons vegetable oil Vegetable oil for grilling 4 pieces smoked bacon 4 pieces zucchini Season with salt Season with pepper 240 grams of mozzarella cheese, block type, Horeca brand 4 sticks BBQ skewers Preparation Fry the bacon until cooked through. Season the zucchini with salt and pepper and fry in a little oil. Then wrap the bacon and zucchini with Horeca brand mozzarella cheese cubes. Skewer the bacon-wrapped cheese and then place the grilled tomato on the end of the skewer. Top with spicy cheese sauce and ketchup and serve.
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Tuna Cheese Burger
food Food type Main Ingredients Take time Serve Western food Rice and flour Seafood 15 minutes 1 place ingredient 2 tablespoons Garlic Butter, Aero brand 1 tablespoon chopped onion 160 grams frozen spinach 300 grams of Nautilus tuna in brine 2 tablespoons diced tomatoes 2 tablespoons Develey Pickled Cucumber 5 grams chopped green onions 2 tablespoons Aero brand salad cream Season with salt Season with pepper 1 tablespoon shredded mozzarella cheese, Aero brand 1 loaf of bun 2 tablespoons of Garlic Butter, Aero brand Salad Sliced tomatoes Pickled Cucumber Stir-fried Spinach 1 slice cheddar cheese Sliced Onion Preparation Add garlic butter, stir-fry with onion and chopped spinach, set aside. Mix tuna, diced tomatoes, pickled cucumbers, chopped spring onions, salad cream, season with salt and pepper. Mix well and press into molds. Mix garlic butter and shredded mozzarella cheese and place on top of the pressed tuna. Burn until the cheese melts. Pan-fry burger buns, spread with garlic butter, add vegetables, pickles, sauteed spinach, tuna, cheddar cheese, onion, serve.
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Two ways spicy chicken burger
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 100 grams of small chicken breast (fried breaded chicken) Season with salt (fried breaded chicken) Season with ground black pepper (fried breaded chicken) Salad (Two ways spicy chicken burger) 2 tablespoons all-purpose flour (for breaded chicken) 1 egg (fried breaded chicken) 3 tablespoons coarsely ground breadcrumbs (for fried breaded chicken) 1 liter oil for frying (fried breaded chicken) Season with salt (spicy shredded chicken) 1 liter of water (spicy shredded chicken) 20 grams of onion (spicy shredded chicken) 20 grams of carrots (spicy shredded chicken) 20 grams celery (spicy shredded chicken) 1 bay leaf (spicy shredded chicken) 100 grams of small chicken breast (spicy shredded chicken) 1 tbsp unsalted butter (spicy shredded chicken) 60 ml. Develey Spicy Burger Sauce (Spicy Shredded Chicken) Season with salt (spicy shredded chicken) Seasoning: Pepper (Spicy Shredded Chicken) 1 bun (Two ways spicy chicken burger) 2 tablespoons unsalted butter (Two ways spicy chicken burger) Sliced Tomatoes (Two ways spicy chicken burger) 1 tbsp. Develey Pickled Cucumber Relish (Two ways spicy chicken burger) 1 tablespoon Spicy Burger Sauce (Two ways spicy chicken burger) Sliced Onion (Two ways spicy chicken burger) Preparation Divide the chicken breast into two parts. Pound the first part, season with salt and pepper, coat with flour, egg, and breadcrumbs, and fry. Put water in a pot with salt, add celery, carrots, onion, bay leaf, and the second part of the chicken breast. Boil until cooked. Shred the chicken breast into strips. Heat a pan, add butter, shredded chicken, add spicy burger sauce, stir-fry until well blended. Season with salt and pepper. Spread butter on the bun, grill on a pan, then arrange the tomato salad, pickled cucumber, fried chicken, and pour the spicy chicken burger sauce on top. Add the fried chicken and onions and serve.
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Aloo Matar with Tandoori Naan
food Food type Main Ingredients Take time Serve India Soup / Curry / Clear Soup vegetable 30 minutes 3 places ingredient 2 tablespoons vegetable oil 1 teaspoon cumin seeds Minced garlic 2 tablespoons chopped onion Season with salt 1 teaspoon ground chili powder 1 ½ teaspoons coriander powder ¼ teaspoon turmeric powder 1 tablespoon minced ginger 1 teaspoon green chili powder 3-4 tomatoes 1 ¼ cups peas 4 boiled potatoes, diced 2 tablespoons of coriander leaves 1 teaspoon garam masala powder ½ cup water 2 tablespoons fresh coriander leaves Tandoori Naan Preparation Heat vegetable oil in a pan and fry cumin seeds, then add chopped garlic and fry until golden brown. Add chopped onion and stir-fry. Season with a little salt and stir-fry until fragrant and translucent. Add chili powder, coriander powder, and turmeric powder. Stir-fry until well combined over low heat. Stir-fry until cooked. Add chopped ginger, green chilli, tomatoes and fry until cooked. Add green peas and fry until well combined. Add diced boiled potatoes, coriander leaves, garam masala powder and pour in water. Sprinkle with fresh coriander leaves, mix all ingredients together, bring to a boil over high heat, turn off the stove. Grill the tandoori dough on a hot griddle for about 1-2 minutes on each side. Ready to serve
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Crispy Spinach with Coconut Milk Dressing
food Food type Main Ingredients Take time Serve Fusion food Salads and salads vegetable 20 minutes 3 places ingredient 50 grams of frozen spinach leaves, Aro brand ((fried spinach)) 100 grams of Savepak brand crispy flour ((fried spinach)) 100 grams of Savepak brand crispy flour (for drying) ((fried spinach)) ¼ teaspoon salt ((fried spinach)) ½ teaspoon ground pepper ((fried spinach)) Plain water ((fried spinach)) 50 grams minced pork ((coconut milk dressing)) 3 pieces of shrimp, split back ((coconut milk dressing)) 15 grams of water ((coconut milk dressing)) 30 grams of medium spicy chili paste ((coconut milk dressing)) 20 grams of palm sugar ((coconut milk dressing)) 15 grams fish sauce ((coconut milk dressing)) 20 grams of lime juice ((coconut milk dressing)) 30 grams coconut milk ((coconut milk dressing)) 20 grams of sliced shallots ((coconut milk dressing)) 3 grams chopped green onions ((coconut milk dressing)) 5 small pieces of sliced chili peppers ((coconut milk dressing)) 10 grams of celery leaves ((coconut milk dressing)) Coriander leaves ((coconut milk dressing)) Edible flowers ((for decoration)) Preparation Mix the crispy flour with water until well blended, adding a little salt and ground pepper. Squeeze frozen spinach leaves to remove water. Mix with dry flour, followed by a thick layer of flour water. Deep-fry in oil until golden brown. Drain and set aside. Stir-fry minced pork until cooked. Add split-back shrimp. When the meat is cooked, remove and set aside. How to make the dressing: Put water on the stove, add medium spicy chili paste, palm sugar, mix until the ingredients dissolve, then add fish sauce, lime juice, coconut milk, then turn off the heat, mix again. Ready to serve with sliced shallots, sliced spring onions, sliced chili, celery leaves, coriander leaves and garnish with edible flowers.
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Pig Pig Party
food Food type Main Ingredients Take time Serve Fusion food Mala Hot Pot and Shabu Pork BBQ pig 20 minutes 3 places ingredient 50 grams of frozen soft pork 50 grams of frozen white sesame soft pork 50 grams of soft pork with black pepper, frozen 50 grams of soft pork marinated in Mala chili, frozen 15 grams oyster sauce ((stir-fry sauce)) 20 grams of seasoning sauce ((sauce for stir-frying)) 30 grams of sugar ((sauce for stir-frying)) 3 grams salt ((sauce for stir-frying)) 15 grams vinegar ((stir-fry sauce)) 50 grams of minced fermented bean curd ((sauce for stir-frying)) 100 grams Sriracha Chili Sauce ((Stir-fry sauce)) 100 grams of tomato sauce ((stir-fry sauce)) 30 grams of water ((sauce for stir-frying)) 15 grams minced garlic ((hot pan)) 30 grams vegetable oil ((hot pan)) 120 grams grated mozzarella cheese ((hot pan)) Vegetables as desired ((hot pan)) Preparation Mix all the sauce ingredients together. Heat a pan with vegetable oil and stir-fry minced garlic, then add pork and the prepared sauce. Mix and stir-fry until cooked. Add vegetables as desired. Add shredded mozzarella cheese and serve with aro dipping sauce.
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Rainbow Smoothie
food Food type Main Ingredients Take time Serve Western food drink fruit 15 minutes 3 places ingredient ½ cup frozen raspberries aro ((MAGENTA LAYERLAYER)) ½ cup frozen blackberries aro ((MAGENTA LAYERLAYER)) ½ cup aro plain yogurt ((MAGENTA LAYERLAYER)) A little dark purple-red food coloring ((MAGENTA LAYERLAYER)) ½ cup frozen mixed berries aro ((PURPLE LAYER)) ½ cup aro plain yogurt ((PURPLE LAYER)) 1 banana ((PURPLE LAYER)) 1 cup frozen lychees aro ((BLUE LAYER)) ½ cup aro plain yogurt ((BLUE LAYER)) 2 bananas ((BLUE LAYER)) A little blue food coloring ((BLUE LAYER)) ½ cup frozen aro kiwi ((GREEN LAYER)) ½ cup aro natural yogurt ((GREEN LAYER)) 1 banana ((GREEN LAYER)) A little green food coloring ((GREEN LAYER)) 1 cup frozen passion fruit juice with seeds aro ((YELLOW LAYER)) ½ cup frozen lychees aro ((YELLOW LAYER)) ½ cup aro plain yogurt ((YELLOW LAYER)) 1 banana ((YELLOW LAYER)) ½ cup frozen aro oranges ((ORANGE LAYER)) ½ cup frozen aro peaches ((ORANGE LAYER)) ½ cup aro plain yogurt ((ORANGE LAYER)) 1 banana ((ORANGE LAYER)) ½ cup frozen aro raspberries ((RED LAYER)) ½ cup frozen strawberries aro ((RED LAYER)) ½ cup aro natural yogurt ((RED LAYER)) 1 banana ((RED LAYER))
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Ginger Passion Fruit Juice
food Food type Main Ingredients Take time Serve Thai drink fruit 40 minutes 6 places ingredient 9 sachets of Ginger Tea, Aero brand, mixed with 1 liter of hot water (let it cool). 1000 grams of passion fruit juice with seeds, Aero brand 500 ml syrup 200 ml. Lemon juice from Aero, lemon flavoring powder mixed with water 1:3 2 tablespoons salt Crushed ice Lemon slices, ginger slices, mint leaves for garnish Preparation Make ginger water by soaking a ginger sachet in 1 liter of hot water (leave in the refrigerator). Make lemon juice by mixing lemon powder with water in a ratio of 1:3. Pour passion fruit juice with seeds into a glass jar. Add ginger juice, lime juice, syrup and salt. Mix well. Thinly slice the ginger and lemon. Put the sliced ginger and lemon into a glass jar, then add the mint leaves, cover and drink.
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Peachy Raspberry Black Coffee
food Food type Main Ingredients Take time Serve Western food drink fruit 10 minutes 1 place ingredient Robusta coffee beans, Sole Cafe brand 100 grams of frozen fresh peaches, Erae brand (thawed) 20 grams of frozen raspberries, Aero brand (thawed) 2 shots of coffee 10 ml syrup 10 ml peach syrup 90 grams of soda 1 glass frozen peaches (for garnish) 10 g frozen raspberries (for decoration) Mint (garnish) Preparation Brew 50-60 cc of coffee from Robusta coffee beans. Blend soda, fresh peaches and frozen raspberries until coarse. Strain. Pour coffee into a glass, add peach syrup, mix well. Add small ice cubes, add blended ingredients, garnish with peaches and raspberries, mint leaves.
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Professional tips for choosing a freezer
food Food type Main Ingredients Take time Serve Selection of equipment and materials side dish other 0 minutes 0 places
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Boat noodles (traditional recipe)
food Food type Main Ingredients Take time Serve Thai Noodles and pasta Noodles and pasta 2 minutes 36 places ingredient 12 liters of plain water (noodle soup) 2 kg. pork ribs (noodle soup) 2 cinnamon sticks (boat noodle soup) 5 star anise flowers (noodle soup) 50 grams of lemongrass (roasted) (boat noodle soup) 80 grams of galangal (roasted) (boat noodle soup) 20 grams of celery root (noodle soup) 600 grams of radish (cut) (noodle soup) 1 tablespoon white peppercorns (crushed) (boat noodle soup) 80 grams of seasoning sauce (green cap) (boat noodle soup) 80 grams of dark soy sauce (boat noodle soup) 25 grams of fermented soybean milk (boat noodle soup) 50 grams of soybean paste (noodle soup) 150 grams of pickled garlic water (boat noodle water) 150 grams of pickled garlic (boat noodle soup) 30 grams of salt (noodle soup) 30 grams of granulated sugar (boat noodle soup) 7-10 pandan leaves (boat noodle soup) 8 cubes of Ros Dee Soup Cubes, Pork Flavor (Boat Noodle Soup) 2 tablespoons of Ajinomoto Plus MSG (Boat Noodle Soup) 100 ml. fresh pork blood (noodle soup) 250 ml. coconut milk (boat noodle soup) 1 kg. pork hip (marinated pork) 150 g. water (marinated pork) 5 g. Baking soda (marinated pork) 20 g. Good taste powder, pork flavor (marinated pork) 20 g. granulated sugar (marinated pork) 5 g. Salt (marinated pork) 60 g. Red chili peppers (Chili paste sauce) 100 g. Thai garlic (chili paste) 20 g. Salt (Chili Paste) 500 g. Vinegar (chili vinegar) 20 g. Good taste powder, pork flavor (chili paste sauce) Preparation Steps for making boat noodle soup 1. Put water in a pot, followed by the pork ribs. Turn on high heat to allow blood stains or dirt to float to the surface. Steps for preparing ingredients to make boat noodle soup Roast the herbs using cinnamon and star anise in a pan. Then take the lemongrass (roasted), the galangal (roasted) and chop it into thin slices, and the celery root is slightly crushed. Roast all the herbs in a pan over low heat. When finished, wrap it in a thin white cloth and add white pepper (crushed). Tie the cloth tightly. Prepare the seasoning sauce by putting the seasoning sauce (green cap) in a cup, followed by fermented bean curd, soybean paste, fermented bean curd meat, pickled garlic water, and pickled garlic. Back to the boat noodle soup that we simmered above. You will see blood stains or dirt floating up. Use a ladle to scoop it out little by little and put it in a container with water. This will make it easier to remove the dirt. Steps for seasoning boat noodle soup Add radish (cut), salt, rock sugar, seasoning sauce (item 5), pandan leaves, Ros Dee soup cube, Ajinomoto Plus MSG. Put fresh pork blood and coconut milk in a cup, mix well, and pour into a pot. Steps for making marinated pork to use in boat noodles Put the pork hip in a bowl and marinate it by adding baking soda, kneading it, and adding sugar, salt, water, and seasoning powder. Soak in the refrigerator for 30 minutes or even better, marinate overnight. Steps for making chili paste sauce Turn on the heat to heat up the pan. Roasted whole Thai garlic and red chili peppers Then put it in a blender and add vinegar. Blend until smooth. Pour into a pot, add salt, seasoning powder, and heat until boiling. It is recommended not to heat for too long, as this will make the color of the orange juice darker and not look appealing. Then put it on a plate and it is ready to serve.
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Spicy seafood salad with fermented fish sauce
food Food type Main Ingredients Take time Serve Thai curry pig 45 minutes 1 place ingredient 1 kilogram coconut sugar (million-baht yam sauce) 100 grams of pure fish sauce, Dek Somboon brand (million-baht fish sauce) 60 grams of tamarind juice (million-baht yam sauce) 150 grams of lime juice (million-baht salad dressing) 250 grams of plain water (Million Baht Sauce) 5 grams of salt (million-baht fish sauce) 250 grams of caramelized sugar (million-baht yam sauce) 300 grams of pure fish sauce, Dek Somboon brand (million-baht fish sauce) 300 grams of lime juice (million-baht salad dressing) 200 grams of red chili peppers (million-baht spicy dressing) 100 grams of garden chili (million-baht chili sauce) 85 grams of dressing (ingredients for 1 serving of pork sausage and salted egg yolk dressing) 40 grams of shallots (ingredients for 1 serving of pork sausage and salted egg yolk salad) 10 grams of sawtooth coriander (ingredients for 1 serving of pork sausage and salted egg yolk salad) 4 salted egg yolks (ingredients for 1 serving of pork sausage and salted egg yolk salad) 75 grams of boiled pork roll (ingredients for 1 serving of pork roll and salted egg yolk salad) Preparation Making the dressing Simmer coconut sugar with water, tamarind juice, salt and Dek Somboon brand fish sauce until it dissolves and becomes a single substance. Let it cool down, then add the lemon juice and blend it. Then refrigerate for about 30 minutes. Then add red chili and garden chili into the soaked dressing, followed by lime juice and real fish sauce, Dek Somboon brand again. Making a pork sausage and salted egg yolk salad Scoop the dressing and mix with the boiled pork sausage, salted egg yolk, shallots, and sawtooth coriander leaves. Mix well. Ready to serve
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Made-to-order food with a professional secret sauce recipe
food Food type Main Ingredients Take time Serve Thai Rice and flour rice 60 minutes 30 places ingredient 600 grams of concentrated oyster sauce, Dek Somboon (all-purpose sauce) 300 grams of pure fish sauce, Deksomboon (all-purpose sauce) 160 grams of Dek Somboon Seasoning Sauce (Multi-Purpose Sauce) 200 grams of light soy sauce, Deksomboon (all-purpose sauce) 240 grams of sugar (all-purpose sauce) 20 grams ground pepper (all-purpose sauce) 450 grams of concentrated oyster sauce, Dek Somboon (basil sauce) 225 grams of pure fish sauce, Deksomboon (basil sauce) 120 grams of Dek Somboon Seasoning Sauce (Basil Sauce) 150 grams of light soy sauce, Deksomboon (basil sauce) 180 grams of sugar (basil sauce) 1 teaspoon ground pepper (basil sauce) 100 ml soybean oil (basil sauce) 70 grams of Thai garlic (finely chopped) (basil sauce) 50 grams of red chili (basil sauce) 2 teaspoons dried chili (blended) (basil sauce) 30 grams of crispy fried basil leaves (basil sauce) 200 grams of water (basil sauce) - Palm oil (for frying basil leaves) (basil sauce) 400 grams coconut sugar (three flavor sauce) 160 grams of pure fish sauce, Deksomboon (three flavor sauce) 80 grams of water (three flavor sauce) 240 grams tamarind juice (three flavor sauce) 200 grams of cooked rice (garlic pork rice ingredients) 80 grams of marinated pork (ingredients for garlic pork rice) 30 grams minced garlic (ingredients for garlic pork rice) 20 grams of all-purpose stir-fry sauce (garlic pork rice ingredients) 80 grams of water (ingredients for garlic pork rice) 1.5 tablespoons vegetable oil (ingredients for garlic pork rice) 1 teaspoon fried garlic (sprinkle on top) (Ingredients for Garlic Pork Rice) - Ground pepper (sprinkle as desired) (Ingredients for Garlic Pork Rice) 100 grams of minced chicken leg meat (ingredients for stir-fried minced chicken with holy basil and fried egg) 5 grams of chopped chili peppers (ingredients for stir-fried minced chicken with holy basil and fried egg) 10 grams minced garlic (ingredients for stir-fried minced chicken with holy basil and fried eggs) 1 teaspoon dried chili powder (ingredient for stir-fried minced chicken with holy basil and fried egg) 20 grams of basil leaves (ingredients for stir-fried minced chicken with basil and fried egg) 1 kaffir lime leaf (for stir-fried minced chicken with holy basil and fried egg) 20 grams Pad Krapow Sauce (ingredients for Pad Krapow with minced chicken and fried egg) 60 grams of water (ingredients for stir-fried minced chicken with holy basil and fried egg) 2 tablespoons soybean oil (for stir-fried minced chicken with holy basil and fried eggs) 200 grams of cooked rice (ingredients for stir-fried minced chicken with holy basil and fried egg) 1 egg (ingredients for stir-fried minced chicken with holy basil and fried egg) - Soybean oil (for frying eggs) (Ingredients for stir-fried minced chicken with holy basil and fried eggs) 80 grams glass noodles (soaked in water) (Mixed glass noodle salad ingredients) 2 shrimp, size 41-45 pieces/kg (mixed glass noodle salad ingredients) 30 grams of squid (mixed glass noodle salad ingredients) 20 grams minced pork (mixed glass noodle salad ingredients) 30 grams of onion (mixed glass noodle salad ingredients) 30 grams of tomatoes (mixed glass noodle salad ingredients) 15 grams of Jinda chili (pounded) (mixed glass noodle salad ingredients) 5 grams of garlic (pounded) (mixed glass noodle salad ingredients) 90 grams of three-flavor sauce (mixed glass noodle salad ingredients) 30 grams fresh lime juice (mixed glass noodle salad ingredients) 10 grams of spring onions (mixed glass noodle salad ingredients) 10 grams of celery (mixed glass noodle salad ingredients) Preparation Steps for making all-purpose sauce Add sugar to the pot, followed by ground pepper, concentrated oyster sauce, real fish sauce, green cap seasoning sauce, light soy sauce formula 1, Dek Somboon brand. Turn on medium heat and simmer until all ingredients are melted. Once the sauce boils, turn off the heat. Steps for making basil sauce First, heat up the oil, add the basil leaves, and fry until crispy. Then, you can start making the basil sauce. Add soybean oil to the pot, followed by red chili, Thai garlic (finely chopped), dried chili (blended). Gradually stir and add water, oyster sauce, seasoning sauce, light soy sauce, fish sauce, sugar, ground pepper. Stir until the ingredients are well combined. When the sauce is boiling, add the fried basil leaves into the pot and stir thoroughly. Then turn off the heat, pour into a container, and prepare to make Pad Krapow. Steps for making three-flavor sauce Add tamarind juice to a pot, followed by palm sugar, water, and fish sauce. Stir until well combined. When boiling, turn off the heat and pour into a container. How to store three-flavor sauce: Let it cool completely and then store in a covered container in the refrigerator. Now that our sauce is ready, let’s try making it into a menu to sell. Steps for making garlic pork rice Heat a pan over the stove, add oil, minced garlic, water, marinated pork, and all-purpose stir-fry sauce. When the pork is cooked, turn off the heat and arrange on a plate. Sprinkle with fried garlic, ground pepper and coriander. It is ready to serve. Steps for making stir-fried minced chicken with basil and fried egg over rice Heat a pan over the stove, add oil, minced garlic, minced chili, and ground dried chili. Mix well. Followed by water, minced chicken leg pieces, stir-fry until well blended. When the chicken starts to cook, add the stir-fried basil sauce and stir-fry until well combined. Add the basil leaves and lime leaves. Finished serving with rice. Top with a fried egg for extra deliciousness. Steps for making mixed glass noodle salad: Put glass noodles, shrimp, squid, and minced pork in a ladle and boil until cooked. Make a salad by putting the ingredients from step one in a bowl, followed by garlic (pounded), chili, sweet and sour sauce, and fresh lime juice. Mix everything together. Add vegetables, onion, tomato, spring onion, celery, mix well, then arrange on a plate.
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Green curry with catfish balls stuffed with salted eggs
food Food type Main Ingredients Take time Serve Thai Rice and flour fish 60 minutes 5 places ingredient 1 kg. Shredded catfish meat (Ingredients: catfish and salted eggs (makes 40 balls)) 10 pieces of salted egg yolk (ingredients for catfish and salted egg (makes 40 pieces)) 1 egg white (size 2 chicken egg) (ingredients for salted fish eggs (makes 40 balls)) 4 leaves, shredded kaffir lime leaves (ingredients for salted egg catfish (makes 40 balls)) 20 ml. salt water (1:10) (Ingredients for salted egg fish (makes 40 balls)) 20 g. Galangal (Ingredients for salted egg catfish (makes 40 balls)) 20 g. Lemongrass (ingredients for salted egg catfish (makes 40 balls)) 5 g. Kaffir lime leaves (ingredients for salted egg catfish (makes 40 balls)) 1 kg. Fish balls stuffed with salted eggs (Ingredients for green curry) 1.5 liters coconut milk (ingredients for green curry) 150 g. green curry paste (ingredients for green curry) 50 g. vegetable oil (ingredient for green curry) 16 g. Salt (Ingredient for green curry) 80 g. palm sugar (ingredient for green curry) 40 g. fish sauce (ingredient for green curry) 60 g. sliced galangal (ingredient for green curry) 50 g. basil leaves (ingredient for green curry) 6. Torn kaffir lime leaves (ingredient for green curry) 30 g. red chili peppers (ingredients for green curry) 30 g. green chili peppers (ingredients for green curry) 500 g. Eggplant, stem cut off (ingredient for green curry) 180 g. Eggplant (ingredient for green curry) 500 ml. water (ingredients for green curry) Preparation Cooking rice Cook 100% new jasmine rice, Chat brand, rinse with water only once and then cook. Making catfish balls with salted egg filling Separate the salted egg yolks and shape them into balls before stuffing them into the fish balls. Put the catfish meat in a mixing bowl. Start seasoning. Add salt water, egg white, and shredded kaffir lime leaves. Knead until well blended. Divide the catfish balls into 25-gram balls. Then, add the shaped salted egg yolks into the catfish balls that have been divided into balls. Heat a pot of water and add in the herbs to remove the fishy smell, lemongrass, galangal, and kaffir lime leaves. Stir until the herbs are fragrant. Put the meatballs into a pot and boil until cooked. Remove and place in cold water. Making sweet green curry To make green curry, heat a pan with oil, add green curry paste, and stir-fry until the curry paste is fragrant. Add coconut milk and stir-fry until everything is well combined. When it starts to break apart, add a little more coconut milk. For seasoning, add salt, palm sugar, mix well, then add galangal, coconut milk, and water. Then add the catfish balls stuffed with salted eggs, cut eggplant, cherry tomatoes, green and blue chilies, torn kaffir lime leaves, and basil leaves. Finally, add fish sauce. Ready to serve with rice.
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Gracz Eco-friendly packaging for restaurants
food Food type Main Ingredients Take time Serve Selection of equipment and materials side dish other 0 minutes 0 places Preparation "Gracz" is a container that helps create value, is safe for consumers, and is also convenient for cooking various types of food. When it reaches the customer's hand, it can be put in the freezer and taken out to put in the microwave and oven. It can bake a variety of food and desserts because it is not coated with plastic. It can store both hot and cold food, is strong, and does not leak. Finally, "Gracz" can decompose into fertilizer within 45 days.
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Japanese pizza
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 180 grams water 1 egg 1 teaspoon dashi powder 1 teaspoon grated ginger 120 grams cake flour 150 grams shredded cabbage 30 grams shredded carrots 15 grams chopped green onions 3 tablespoons vegetable oil 1 piece of Super Chef smoked chicken hotdog sausage 4 pieces of Super Chef brand ham strips 1 1/2 pieces of Super Chef brand chicken and pork bologna 30 grams of Tonkatsu sauce 30 grams mayonnaise 10 grams of seaweed powder 15 grams dried fish 15 grams pickled ginger 3 skewers Preparation Pizza dough mixing steps Put the eggs and water in a bowl, then add the dashi powder and grated ginger. Mix well. Place the flour in a bowl and pour in the mixture from step one. Mix until the dough is smooth and let it rest for 10-15 minutes. Then add cabbage, carrots, and spring onions and mix well. Frying process When the pan is hot, pour the batter onto the stove and sprinkle the vegetables over it. Use medium-low heat. Sprinkle with tonkatsu sauce, then roll up the pizza dough and arrange on a plate. Finish by making toppings to decorate the plate by frying smoked chicken hotdogs, chicken and pork bologna, and Super Chef ham strips. Top with the pizza we made and top with Tonkatsu sauce, mayonnaise, pickled ginger, dried fish, and seaweed powder.
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Fried Chicken Skin
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 1000 grams of chicken skin (washed chicken skin) - Salt (for washing chicken skin) - Plain water (to wash chicken skin) 1 liter of palm oil, brand: Ruby (ingredients) 5 grams coriander root (ingredients) 5 grams garlic (ingredients) 3 grams lemongrass (ingredients) 5 grams pepper (ingredients) 2 teaspoons seasoning powder (ingredients) 1 teaspoon sugar (ingredients) 2 teaspoons oyster sauce (Ingredients) 4 teaspoons seasoning sauce (ingredients) 4 tablespoons of crispy flour (ingredients) 2 tablespoons lime water (ingredients) 3 tablespoons cold water (ingredients) Preparation Start by washing and scraping off the chicken skin and excess fat on the back. Then cut into bite-sized pieces. Take the shredded chicken skin and wash it with salt. This will reduce the mucus of the chicken skin and reduce the fishy smell. Squeeze for about 2 minutes and then start rinsing it clean. Then drain the chicken skin on a wire rack. Fermentation process Make a three-friend mix by adding lemongrass. Start by adding coriander root, garlic, lemongrass, and pepper into a mortar. Pound until fine. We will get a three-friend mix for marinating. Put the chicken skin and three spices into a container, followed by MSG, sugar, oyster sauce, and seasoning sauce. Mix well. Add in the crispy flour, lime water, and cold water and mix well to keep the chicken crispy for a long time. Marinate the chicken skin in the refrigerator for about 20 minutes, then fry over medium heat, stirring occasionally to ensure even heating.
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Sticky rice with grilled pork
food Food type Main Ingredients Take time Serve Thai Meat dishes pig 50 minutes 1 place ingredient 50 grams Aero white sticky rice 3 skewers of grilled pork with fresh milk 30 grams Aero Nam Jim Jaew Preparation Soak the glutinous rice for 4 hours or overnight. Steam the glutinous rice for 30 minutes. In the meantime, you can sprinkle the water used to soak the sticky rice on top to make it soft. Place the frozen pork skewers in a normal refrigerator and let them sit for 1 night before grilling. How to remove pork from the package: Insert your hand under the pork and slowly pull it up. Then, pat the sides with your hand to shape the pork to make it look thicker. Grill until the pork is golden brown. Use scissors to trim off any burnt parts. Put Aero white sticky rice (cooked) in a bag, ready to eat, serve with jaew sauce.
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Sticky rice with fried chicken
food Food type Main Ingredients Take time Serve Thai Meat dishes chicken 60 minutes 10 places ingredient 1 kg Aero frozen chicken thigh meat 200 grams SAVEPAK crispy fried flour 100 grams of Thai garlic 2 teaspoons ground pepper 1 tbsp Aero Chicken Seasoning Powder 1 tablespoon sugar 1 tablespoon Aero green cap seasoning sauce 1 teaspoon iodized salt 2 liters palm oil 1 kilogram Aero white glutinous rice Preparation Take the soaked Aero white glutinous rice and strain out the water. Keep the soaking water to sprinkle during steaming. Steam the Aero white glutinous rice and cover with a lid for 30 minutes. Take frozen chicken thigh and leg (meat only) and cut it into bite-sized pieces, not too big or too small. Cut along the length of the chicken piece. Season the chicken with green cap seasoning sauce, sugar, chicken seasoning powder, iodized salt, ground pepper and coarsely ground garlic. Divide SavePak Crispy Batter into 2 parts. Mix part 1 with water and stir until well blended. Pour into a mixing bowl and mix well. Marinate the chicken in the flour and leave in the refrigerator for 30 minutes. Take the marinated chicken out of the water and mix the second part of the flour with water. Mix well. Fry the chicken in oil until it turns a nice yellow color. Remove and set aside on a wire rack. Serve with sticky rice.
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Omelet Rice
food Food type Main Ingredients Take time Serve Thai Meat dishes other 30 minutes 1 place ingredient 150 grams Aero 100% premium fragrant rice (cooked) 1 egg, Aero brand, size 2 30 grams palm oil 1/2 teaspoon Aero green cap seasoning sauce 1/4 teaspoon Aero Chicken Seasoning Powder 1/4 teaspoon ground pepper 1 teaspoon Savepak hotdog sausage, diced 1 teaspoon Aero diced pork and chicken ham 1 teaspoon Savepak crab sticks, cut into pieces 1 teaspoon Aero frozen ground pork 1 teaspoon diced onion 1 teaspoon chopped green onion 1 packet Aero Tomato Sauce or Chili Sauce (sachet type) Preparation Beat the eggs, add the meat, and season with various seasonings. Heat the oil, add the eggs and fry until golden brown. Served with hot steamed rice.
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Cold drinks in bottles
food Food type Main Ingredients Take time Serve Thai drink Milk and cheese 30 minutes 6 places ingredient 1 bag Sole instant milk tea (milk tea ingredients) 1.5 liters hot water (milk tea ingredients) 2 liters room temperature water (milk tea ingredients) 1 bag Sole Cocoa Mix (Cocoa Ingredients) 1.5 liters hot water (cocoa mixture) 2 liters room temperature water (cocoa mixture) 1 bag Sole Instant Matcha Green Tea (Green Tea Ingredients) 1.5 liters hot water (green tea mixture) 1.5 liters room temperature water (green tea mixture) 1 bag Sole Honey Lemon Iced Tea (Honey Lemon Iced Tea Ingredients) 2.5 liters hot water (honey lemon iced tea mix) 3 liters room temperature water (honey lemon iced tea mix) Preparation Mix each drink with hot water and stir until dissolved. Add room temperature water, then wait until cool and pour into bottles. Ready to sell.
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Spicy pork rib soup
food Food type Main Ingredients Take time Serve Thai Soup / Curry / Clear Soup pig 90 minutes 10 places ingredient 10 liters of water (broth) 3 kilograms of pork ribs (soup stock) 50 grams of white peppercorns (crushed) (for soup) 100 grams garlic (peeled) (broth) 100 grams of coriander root (broth) 120 grams pork seasoning powder (soup) 1 piece of thin white cloth (soup) 60 grams of Ajinomoto Plus brand MSG (Leng seasoning) 200 grams of garden chili (coarsely ground) (seasoning sauce) 520 grams of lime juice (seasoning) 240 grams fish sauce (fish sauce) 80 grams of light soy sauce (seasoning sauce) 250 grams of coriander (chopped) (seasoning sauce) 250 grams of coriander (seasoning sauce) 3 pieces of stewed pork ribs (for 1 serving) 400 ml broth (for 1 serving) 160 grams of galangal seasoning sauce (for 1 serving) Preparation Making Soup Bring water to a boil, add pork ribs and cook for 10 minutes without covering with a lid. When done, remove pork ribs and set aside. Put a pot of water on the boiling pot, boil the pork ribs again, pound the three spices (white peppercorns, garlic, coriander root), wrap them in a thin cloth, and boil them in the pork ribs pot to remove the fishy smell. Add flavor to the soup by adding pork seasoning powder, skim off the fat foam, and continue to boil for about 1 hour, then turn off the heat. Making the Leng Sauce Mix chili (coarsely ground), lime juice, fish sauce, soy sauce and Ajinomoto Plus MSG. Mix ingredients together. Add chopped parsley and coriander. Served with 3 pieces of spicy pork ribs, mix with soup and pork rib seasoning, pour over pork ribs, ready to eat.
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Clear pork noodle soup
food Food type Main Ingredients Take time Serve Thai Noodles and pasta pig 40 minutes 2 places ingredient 1 tablespoon lime juice (for 1 serving of Tom Yum Pork Noodles) 4 pieces of pork meatballs (1 serving of Tom Yum Pork Noodles) 200 ml. Soup (1 serving of Tom Yum Pork Noodles) 55 grams of Ros Dee Noodle Soup (Soup) 4 liters of water (broth) 1 kilogram pork hip (pork shoulder) 250 grams of pork fat (pork belly) 20 grams of coriander root (pork chops) 30 grams of garlic (pork chops) 10 grams of pepper (pork chops) 10 grams of tapioca flour (pork and basil) 10 grams of salt (pork chops) 3 grams baking soda (pork chops) 15 grams of seasoning sauce (pork chops) 15 grams of light soy sauce (pork chops) 2 egg whites (pork cutlets) 100 grams of small noodles (clear pork noodle soup, 1 serving) 50 grams of bean sprouts (1 serving of clear pork noodle soup) 1 piece of pork bacho (clear soup pork noodles, 1 serving) 4 pieces of pork meatballs (1 serving of clear soup pork noodles) 1 teaspoon fried garlic (for 1 serving of clear pork noodle soup) 1 teaspoon chopped spring onion (for 1 serving of clear pork noodle soup) 1 teaspoon fried pork rinds (1 serving of clear pork noodle soup) 1 gram ground pepper (for 1 serving of clear pork noodle soup) 200 ml. Soup (1 serving of clear pork noodle soup) 100 grams of white rice vermicelli, soaked in water (1 serving of Tom Yum Pork Noodles) 50 grams of bean sprouts (1 serving of Tom Yum Pork Noodles) 40 grams of boiled minced pork (1 serving of Tom Yum Pork Noodles) 1 teaspoon fried garlic (for 1 serving of Tom Yum Pork Noodles) 1 teaspoon chopped spring onion (for 1 serving of Tom Yum Pork Noodles) 1 teaspoon coriander (1 serving of Tom Yum Pork Noodles) 1 teaspoon fried pork rinds (1 serving of Tom Yum Pork Noodles) 1 tablespoon ground roasted peanuts (for 1 serving of Tom Yum Pork Noodles) 1/4 teaspoon chili powder (for 1 serving of Tom Yum Pork Noodles) 1 1/2 teaspoons sugar (for 1 serving of Tom Yum Pork Noodles) Preparation 1. Bring water to a boil, add in the flavor enhancer and noodle soup. Making pork bacho Chop the coriander root and garlic and pound them together. Add the pepper and pound until fine (you will get three friends). Cut the pork loin into small pieces, cut the tough fat into small pieces, then chop together until it becomes a single texture. Then add the minced pork into the mortar with the three spices. Start seasoning by adding cornstarch, salt, baking soda, seasoning sauce, light soy sauce, and egg white. Pound the ingredients together until sticky. Then spread the pork into sheets on a ladle and boil in a pot of hot water. Remove from the ladle and continue boiling until cooked. Making clear pork noodle soup Put the meatballs in the pot and boil them. Boil the noodles and bean sprouts until cooked. Place in a bowl. Add the pork balls and meatballs. Season with fried garlic, chopped scallops, fried pork rinds, ground pepper, then add soup. You will get clear pork noodle soup. Making Tom Yum Pork Noodles To make pork tom yum noodles, boil the white rice vermicelli and bean sprouts until cooked and place in a bowl. Make the Tom Yum soup by adding boiled minced pork, fried garlic, chopped spring onions, coriander, fried pork rinds, crushed peanuts, crushed chili, sugar, lime juice, and meatballs. Scoop the soup into the bowl, mix well, pour over the boiled white noodles, and serve.
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Chickpea curry with roti
food Food type Main Ingredients Take time Serve India Soup / Curry / Clear Soup vegetable 45 minutes 3 places ingredient 1 cup chickpeas 3 chopped tomatoes 2 chopped onions 3 tablespoons ghee 2 teaspoons cumin seeds 2 tablespoons crushed ginger-garlic 1 teaspoon salt 1 tablespoon Indian spices 1 tablespoon ground chili powder 1 tablespoon turmeric powder 2 tablespoons coriander powder 2 teaspoons cumin seed powder 1 tablespoon green chili 5 pieces thinly sliced ginger 2-3 pieces of star anise Paratha Flatbread Preparation Bring water to a boil, add oil, cinnamon, star anise and a pinch of salt, then add chickpeas. Simmer for about 30 minutes until the beans are cooked. How to make curry: Add oil and fry cumin seeds and crushed ginger and garlic until fragrant and yellow. Then add finely chopped onions, turmeric powder, chili powder, chopped tomatoes and stir-fry until well blended. Add 1 cup of boiled water, followed by coriander powder and another 1 cup of boiled water. Add cumin seeds, Indian spices, salt, chopped chilli, thinly sliced ginger, chopped coriander and then add cooked chickpeas. Grill the Paratha sheets on a pan and serve.
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Onion Bhaji
food Food type Main Ingredients Take time Serve India Snacks Milk and cheese 20 minutes 3 places ingredient 1 cup gram flour 2 large shallots 1 tablespoon turmeric powder 1 tbsp cumin powder 1 tbsp garam masala 1 tablespoon red chili powder 2 green chili peppers salt 500 ml vegetable oil coriander Preparation Mix garam masala with gram flour, red chilli powder, turmeric powder, cumin powder and a pinch of salt and mix well. Pour in water and stir slowly. Add sliced green chili, sliced shallots, and sliced coriander. Mix until well blended. Heat oil in a pan and fry in bite-sized pieces. Ready to serve
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Indian Fried Rice
food Food type Main Ingredients Take time Serve India Rice and flour rice 15 minutes 2 places ingredient 1/4 cup raw peanuts 4 shallots (medium size) 3 fresh green chili peppers 1 teaspoon mustard seeds 6-7 stalks of curry leaves 1/2 teaspoon curry powder 2 tablespoons coriander 1 lime 4 tablespoons oil 1/2 teaspoon sugar salt Plain water 3 1/2 cups Indian rice Preparation Chop the shallots, coriander root, fresh green chillies and prepare the curry leaves. Heat a pan with oil, add raw peanuts, fry until the peanuts are crispy and turn light brown. Heat oil in a pan again, add mustard seeds and stir fry, then add chopped shallots, curry leaves, curry powder and stir fry to combine. Add water to the Indian rice until moistened, then stir-fry with the ingredients in the pan until well blended. Season with salt to taste, then add chopped green chilies and chopped coriander. Add sugar, fried peanuts and stir-fry until well blended. Squeeze lime juice and mix well before eating. Ready to serve
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Pizza
food Food type Main Ingredients Take time Serve Western food Rice and flour Flour and bread 30 minutes 3 places ingredient 1 sheet of aro brand pizza dough (seafood pizza ingredients) 40 grams of Aro brand pasta sauce (pizza, seafood ingredients) 10 grams red bell pepper (pizza seafood ingredient) 10 grams green bell pepper (pizza seafood ingredient) 15 grams of Savepak brand crab sticks (pizza seafood ingredients) 4 pieces of white shrimp, Aro brand (Seafood pizza ingredient) 30 grams of grated pizza cheese topping, Aro brand (pizza ingredients, seafood) 20 grams of Savepak brand sweet bakery mayonnaise (pizza, seafood ingredient) 1 sheet of aro pizza dough (Hawaiian pizza ingredients) 40 grams of Aro brand pasta sauce (Hawaiian pizza ingredients) 10 grams red bell pepper (Hawaiian pizza ingredient) 10 grams green bell pepper (Hawaiian pizza ingredient) 15 grams of aro brand pork and chicken ham (Hawaiian pizza ingredients) 4 small pieces Pineapple in Syrup (Canned) (Hawaiian Pizza Ingredient) 30 grams of grated pizza topping cheese, Aro brand (Hawaiian pizza ingredients) 20 grams Savepak brand sweet bakery mayonnaise (Hawaiian pizza ingredient) 1 sheet of aro pizza dough (Supreme Pizza Ingredients) 40 grams of Aro brand pasta sauce (Supreme pizza ingredients) 15 grams of Aro brand crispy chicken frankfurters (Supreme pizza ingredients) 20 grams of aro brand pork and chicken ham (Supreme pizza ingredients) 10 grams red bell pepper (Supreme Pizza Ingredient) 10 grams green bell pepper (Supreme Pizza Ingredient) 30 grams of grated pizza topping cheese, Aro brand (Supreme pizza ingredients) 20 grams of Savepak Sweet Bakery Mayonnaise (Supreme Pizza Ingredient) Preparation Cut red and green bell peppers into strips and cut pineapple into pieces, about 8 pieces. Cut 1 slice of Aro brand pork and chicken ham into 16 pieces. Cut the Aro crispy chicken frankfurters diagonally and slice the crab sticks into strips. Bring water to a boil and add the shrimp. When cooked, remove and shock in cold water. The process of making Hawaiian pizza starts with spreading pasta sauce on the pizza crust, leaving a border around the dough. Then add the ham, pork, chicken, and pineapple. Top with red and green bell peppers, then top with shredded pizza cheese and sweet bakery mayonnaise. Continue doing this on the seafood page, add white shrimp, and on the supreme page, add crispy chicken frankfurter sausage. Bake in a convection oven at 225 °C for approximately 3 minutes.
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French Fries Shake
food Food type Main Ingredients Take time Serve Western food Snacks Potatoes and beans 30 minutes 1 place ingredient 100 grams of French fries, shoestring brand, aro 1 tablespoon Aro brand cheese seasoning powder 1 tablespoon of aro brand paprika seasoning powder 3 liters of palm oil, refill bag, Aro brand 1 cup, paper cup, Savepak brand Preparation Heat palm oil in a refill bag, Arov brand, to a temperature of approximately 175 °C. Add the French fries and fry until golden brown for 3-5 minutes. Drain the oil for 1-2 minutes. Divide the mixture into aro brand cheese seasoning powder and aro brand paprika seasoning powder. Shake to coat the french fries thoroughly. Ready to serve in a paper cup, Savepak brand.
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Red pork and crispy pork rice, restaurant recipe
food Food type Main Ingredients Take time Serve Western food Rice and flour pig 30 minutes 1 place ingredient 1 kilogram pork hip or neck, cut into long strips (red pork ingredients) 20 grams of honey (for brushing on grilling) (red pork ingredients) 20 grams of water (red pork ingredient) 80 grams unrefined sugar (red pork marinade sauce) 10 grams of light soy sauce (red pork marinade sauce) 60 grams of seasoning sauce (green cap) (red pork marinade sauce) 30 grams of chopped oysters (red pork marinade sauce) 30 grams of honey (for marinating) (red pork marinade sauce) 30 grams of white liquor (red pork marinade sauce) 10 grams of vegetable oil (red pork marinade sauce) 20 grams of boiled water or water from boiling pork (red pork marinade) 4 grams of pork seasoning powder (red pork marinade sauce) 4 grams of five-spice powder (red pork marinade sauce) 20 grams of old ginger (sliced) (red pork marinade sauce) 1.5 - 2 liters of water (for boiling pork) (Crispy pork ingredients ) 80 - 100 grams of salt (for rubbing on pork skin) (Crispy pork ingredients) 100 grams of vinegar (Crispy pork ingredients) 1/8 teaspoon baking soda (Crispy pork ingredient) 1 gram of five spice powder (ingredients for applying on pork) 5 grams of salt (ingredients for rubbing on pork) 5 grams of white liquor (ingredients for brushing on pork) 2 grams of sugar (ingredients for spreading on pork) 2 grams of pork seasoning powder (ingredients for spreading on pork) 1 gram sesame oil (ingredient for brushing on pork) 5 grams of water (for marinating pork) (ingredients for applying to pork) - Palm oil (for frying) (Ingredients for brushing on pork) 800 grams of water (ingredients for red pork and crispy pork sauce) 2 star anise flowers (ingredients for red pork and crispy pork sauce) 1 cinnamon stick (for red pork and crispy pork sauce) 5 cardamom pods (red pork and crispy pork sauce ingredients) 20 grams of spring onion tips (crushed until slightly bruised) (red pork marinade sauce) 30 grams of shallots (finely chopped) (red pork marinade sauce) 15 grams of Chinese garlic (finely chopped) (red pork marinade sauce) 5 grams of red (red pork marinade sauce) 5 grams orange (red pork marinade sauce) 1 kilogram of skinless pork belly (Crispy pork ingredients) 5 grams of salt (Crispy pork ingredient) 1/2 teaspoon of Chongjiang (spicy chili) (Ingredients for the red pork and crispy pork sauce) 1 teaspoon coriander seeds (for the red pork and crispy pork sauce) 1/4 teaspoon peppercorns (red pork and crispy pork sauce ingredients) 1 bay leaf (for the red pork and crispy pork sauce) 3 cloves (Ingredients for red pork and crispy pork sauce) 8 grams of roasted white sesame seeds (ingredients for red pork and crispy pork sauce) 90 grams of water left over from marinating the red pork (red pork and crispy pork sauce ingredients) 40 grams of brown sugar (for the red pork and crispy pork sauce) 15 grams of pork seasoning powder (for red pork and crispy pork sauce) 30 grams of light soy sauce (ingredients for red pork and crispy pork sauce) 30 grams oyster sauce (ingredients for red pork and crispy pork sauce) 50 grams of sweet dark soy sauce (ingredients for red pork and crispy pork sauce) 2 grams sesame oil (ingredient for red pork and crispy pork sauce) 40 grams Hong Kong cornstarch (ingredient for red pork and crispy pork sauce) 50 grams of water (for dissolving the flour) (Ingredients for the red pork and crispy pork sauce) 180 grams of Chat Arun brand rice (1 serving of red pork and crispy pork) 40 grams of red pork (red pork and crispy pork rice, 1 serving) 40 grams of crispy pork (1 serving of red pork and crispy pork rice) 30 grams of Chinese sausage (1 serving of red pork and crispy pork on rice) 60 grams of red pork sauce (red pork and crispy pork rice, 1 serving) 1 boiled duck egg (1 serving of red pork and crispy pork rice) 20 grams of cucumber (1 serving of red pork and crispy pork rice) 1 stalk of spring onion (1 serving of red pork and crispy pork on rice) Preparation Making Red Pork Make the red pork marinade by adding sugar, oyster sauce, pork seasoning powder, honey (for marinating), five-spice powder, seasoning sauce (green cap), light soy sauce, followed by Chinese garlic, shallots, vegetable oil, white liquor, boiled water or pork boiling water. Mix the ingredients together. Add the red-orange color, old ginger and spring onions, mix together. Marinate the pork in the prepared sauce and leave in the refrigerator overnight. Preheat oven to 175 degrees Celsius. Bake pork for 10 minutes, then brush with red pork sauce once. Repeat 3 times. Apply honey mixed with water to the roast pork for the final time. Bake for another 10 minutes. Let it cool and then cut it into pieces and serve. Making Crispy Pork Bring water to a boil, add salt, add pork belly, boil for about 10 minutes. Rest the cooked pork in cold water. Make 1-inch wide and 1/2-centimeter deep cuts on the pork skin. Mix vinegar and baking soda together. Pour into a tray, place pork skin side down so that it is just covered with the mixture. Set aside. Then prepare the ingredients for the pork by mixing sugar, salt, pork seasoning powder, five-spice powder, water, white liquor, and sesame oil. Mix well. Apply all over the pork and then let it rest for about 5-10 hours. Pat the pork dry, wrap it in foil, and spread salt all over the skin. Preheat oven to 175 degrees Celsius for 15 minutes. Bake for about 1 hour. Remove all the salt and bake again for 15 minutes. Let it cool, then fry and cut into pieces and serve. Making sauce for red pork and crispy pork Roast the spices, including star anise, cinnamon, cardamom, Chinese chives, coriander seeds, bay leaves, and cloves over low heat for about 5 minutes. Add water to a pot, add the roasted spices and peppercorns and boil the spices until fragrant, then strain to remove the spices. Add the remaining water from marinating the red pork, brown sugar, sweet dark soy sauce, light soy sauce, oyster sauce, pork seasoning powder, and dissolved Hong Kong cornstarch. Add roasted white sesame seeds and stir until the mixture is cooked and sticky. Ready to serve with red pork and crispy pork rice.
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Fermented fish with pork
food Food type Main Ingredients Take time Serve Thai Meat dishes pig 60 minutes 3 places ingredient 500 grams of sliced pork hip (Ingredients for marinating pork (25 skewers)) 30 grams of Ros Dee Grilled Marinade Menu (Ingredients for Marinating Pork (25 sticks)) 30 grams of vegetable oil (pork marinade ingredients (25 skewers)) 25 skewers of grilled pork (short type) soaked in water (pork marinade ingredients (25 skewers)) 300 grams of fermented fish sauce (fish sauce ingredients) 50 grams of fish sauce (fish sauce ingredients) 100 grams of water (fish sauce mixture) 20 grams of crushed galangal (fish sauce ingredient) 20 grams of crushed lemongrass (fish sauce ingredient) 2 leaves, torn kaffir lime leaves (for fish sauce) 55 grams chopped lemongrass (fish sauce ingredient) 15 grams of chopped old ginger (ingredient for fermented fish sauce) 30 grams of chopped galangal (ingredient for fermented fish sauce) 15 grams of chopped galangal rhizomes (ingredient for fermented fish sauce) 70 grams of sliced shallots (ingredients for fermented fish sauce) 30 grams of chopped garlic (ingredients for fermented fish sauce) 16 grams chopped coriander root (ingredient for fermented fish sauce) 4 leaves, shredded kaffir lime leaves (ingredients for fermented fish sauce) 15 grams of palm sugar (ingredient for fermented fish sauce) 50 grams of boiled fish sauce (ingredients for fermented fish sauce) 30 grams of tamarind juice (ingredient for fermented fish sauce) 6 grams of chili powder (ingredient for fermented fish sauce) 7 skewers of grilled pork (set of grilled pork and fish sauce) 50 grams of fermented fish sauce chili paste (ingredients for grilled pork and fermented fish sauce chili paste) 50 grams of cucumber (ingredients for grilled pork and fish sauce) 50 grams of eggplant (ingredients for grilled pork and fish sauce) 50 grams of Chinese cabbage (ingredients for grilled pork and fish sauce) 10 grams of green and red chili peppers (ingredients for grilled pork and fish sauce) Preparation Marinating Pork Cut the hip into strips, then marinate with Ros Dee Grill Marinade, mix well, add a little vegetable oil. Place in the refrigerator and marinate for 30 minutes. Take the marinated pork and skewer it, then grill it over low to medium heat. Making fish sauce Put the whole fish and water in a pot. Add the herbs, kaffir lime leaves, galangal, lemongrass, and water. Bring to a boil. Remove the herbs. Fish sauce ingredients Prepare the herbs and roast them over low heat. Start with galangal, lemongrass, fingerroot, chopped fingerroot, old ginger, and coriander root. Roast until all moisture is gone. Then add garlic and shallots and fry until it turns brown and fragrant. Add fish sauce ingredients Then blend it with the roasted herbs, palm sugar, tamarind juice, and filtered fish. Blend until smooth. Take it out and mix with chili powder and shredded kaffir lime leaves. Serving Served with 7 skewers of grilled pork, fermented fish sauce and fresh vegetables.
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Noodles with crab curry and betel leaves
food Food type Main Ingredients Take time Serve Thai Soup / Curry / Clear Soup crab 30 minutes 12 places ingredient 600 ml. coconut milk, Amphawa brand 250 grams of southern curry paste 50 grams green curry paste 2 liters coconut milk 3 grams of torn kaffir lime leaves 120 ml fish sauce 60 grams coconut sugar 300 grams of chopped betel leaves 10 grams of salt 300 grams of crab meat 200 grams of crab claws 2 kilograms of rice vermicelli 12 soft-boiled duck eggs Preparation Mix southern curry paste and green curry paste, mix well. Add Amphawa coconut milk, mix well. For the curry, stir-fry the coconut milk until it separates. Add the mixed curry paste and stir-fry until it dissolves with the coconut milk and is cooked. Bring a pot to a boil, add coconut milk and stir-fried curry paste. When the water boils, add shredded kaffir lime leaves. Season with fish sauce and coconut sugar. Cut the betel leaves into strips about 1 cm thick. Then put the cut betel leaves into the curry pot along with salt. 6. Divide the crab meat into 2 parts: one part to put into the curry pot and mix the ingredients together; the other part to sprinkle on top. 7. Serve the crab curry with betel leaves with rice vermicelli, boiled eggs and vegetables.
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Rice mixed with shrimp paste chili paste
food Food type Main Ingredients Take time Serve Thai Rice and flour rice 60 minutes 2 places ingredient 50 grams of chili (ingredients for shrimp paste chili sauce) 50 grams of peeled Thai garlic (ingredient for shrimp paste) 150 grams of grilled shrimp paste (ingredients for shrimp paste chili paste) 50 grams of eggplant (ingredients for shrimp paste) 15 grams of chopped shallots (ingredients for shrimp paste) 50 grams of shredded ma-uek (ingredients for shrimp paste chili paste) 180 grams of palm sugar (ingredient for shrimp paste chili sauce) 15 grams of dried shrimp powder (ingredient for shrimp paste) 180 ml. lime juice (shrimp paste ingredient) 25 ml fish sauce (shrimp paste chili paste ingredient) 50 ml. warm water (shrimp paste mixture) 200 grams of Khao Khao 43, Chat Light brand (ingredients for rice mixed with chili paste) 3 tablespoons shrimp paste (ingredients for rice mixed with chili paste) 1/2 mackerel (ingredients for rice mixed with chili paste) 3 pieces of cucumber (ingredients for rice mixed with chili paste) 2 eggplants ( ingredients for rice mixed with chili paste) 3 pieces of yardlong beans (ingredients for rice mixed with chili paste) 2 pieces of purple eggplant (ingredients for rice mixed with chili paste) 2 pieces of white turtle eggplant (ingredients for rice mixed with chili paste) 2 pieces of green eggplant (ingredients for rice mixed with chili paste) Preparation Shrimp paste fried rice Heat a pan with lard and fry the garlic until yellow. Add grilled shrimp paste and mix with fried garlic over low heat. Add cooked rice and stir-fry until well combined. Sweet Pork Place a pan on the stove, add lard, shallots, skinless pork belly (boil the pork for 30 minutes first), water, fish sauce, dark soy sauce, and palm sugar. Mix until the sauce has bonded with the pork. Arrange all ingredients on a plate with side dishes and serve.
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Crab Fried Rice
food Food type Main Ingredients Take time Serve Thai Rice and flour crab 20 minutes 1 place ingredient 200 grams of Chat Arun brand rice 150 grams of crab meat 30 grams soybean oil 1 egg, size 2 20 grams diced onion 10 grams diced carrots 1/4 teaspoon salt 1/4 teaspoon pork seasoning powder 1/4 teaspoon ground white pepper 5 grams of seasoning sauce 5 grams of sugar 10 grams of spring onions 3 pieces of melon 1 lime wedge 3 stalks of spring onions 2 lettuce leaves - Chili fish sauce Preparation Cook Chat Arun brand rice in a ratio of 1 part rice to 1.75 parts water. Steam the crab meat by pounding the spring onions and placing them on a plate underneath the crab meat to enhance the aroma. Steam for 5 minutes. Heat a pan with soybean oil. Add the eggs and stir-fry until cooked. Add the onions, diced carrots, and cooked Chat Arun rice. Stir-fry until well combined. Season with salt, seasoning powder, ground white pepper, seasoning sauce and sugar. Stir until well blended. Add chopped spring onions. Finally, the crab stir-fry step is to add the crab meat to the pan and stir-fry, followed by the spring onions. Stir-fry for less than a minute and serve with the fried rice.
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Crispy Chicken Fast Food
food Food type Main Ingredients Take time Serve Thai Meat dishes chicken 30 minutes 3 places ingredient 1 liter of frying oil, Ruby brand 500 grams of chicken wings (small drumsticks) 300 grams chicken breast (cut into pieces) 300 grams of chicken thigh meat 250 grams bread flour (battery mix) 200 grams all-purpose flour (for frying batter) 20 grams of crispy flour (fried batter ingredients) 30 grams baking powder (for frying batter) 70 grams garlic powder (for frying batter) 15 grams ground white pepper (for batter) 30 grams of chicken seasoning powder (for frying batter) 500 ml. plain water (for batter mix) 9 pieces of fried chicken wings (small drumsticks) (Ingredients for spicy chicken wings) 30 grams of Wings Zaab Seasoning Powder (Ingredients for Wings Zaab Chicken) Preparation Marinate chicken wings, chicken breast and chicken thighs with garlic powder, chicken seasoning powder and ground white pepper. Mix well. Mix all-purpose flour, bread flour, tempura flour and baking powder together. Coat the meat with the flour, then dip it in room temperature water and coat it again with the flour, shaking off as much of the flour as possible. Heat the oil for frying until hot, then add the meat and fry until golden brown, then coat with Wing Zaab powder and serve.
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Baked shrimp with glass noodles
food Food type Main Ingredients Take time Serve Thai Noodles and pasta shrimp 20 minutes 3 places ingredient 125 grams of light soy sauce, Dek Somboon brand (glass noodle sauce) 275 grams of green-capped seasoning sauce, Dek Somboon brand (glass noodle sauce) 50 grams of dark soy sauce, Dek Somboon brand (glass noodle sauce) 100 grams of sugar (glass noodle sauce) 100 grams of sesame oil (glass noodle sauce) 150 grams of Chinese rice wine (glass noodle sauce) 950 grams of chicken stock (glass noodle sauce) 1 tablespoon vegetable oil (for the baked shrimp and glass noodles) 40 grams of pork belly (ingredients for baked shrimp with glass noodles) 15 grams of old ginger, sliced (ingredients for baked shrimp with glass noodles) 20 grams of peeled Chinese garlic (ingredients for baked shrimp with glass noodles) 1 teaspoon crushed white peppercorns (Ingredients for Baked Shrimp with Glass Noodles) 1/2 teaspoon of seasoning (steamed shrimp with glass noodles) 200 grams Baked Shrimp with Glass Noodles Sauce (Ingredients for Baked Shrimp with Glass Noodles) 200 grams of glass noodles, soaked in water (ingredients for baked shrimp and glass noodles) 3 white shrimp (size 30 pieces/kilogram) (Ingredients for baked shrimp with glass noodles) 20 grams of spring onions (ingredients for baked shrimp with glass noodles) 30 grams of celery (ingredients for baked shrimp with glass noodles) 5 grams of red chili peppers, sliced diagonally (ingredients for baked shrimp with glass noodles) 40 grams of peeled Chinese garlic (Seafood dipping sauce) 15 grams coriander root (seafood dipping sauce) 35 grams of garden chili (seafood dipping sauce) 80 grams of lime juice (seafood dipping sauce) 120 grams fish sauce (seafood dipping sauce) 90 grams of sugar (seafood dipping sauce) Preparation Glass noodle sauce Heat a pan and make the sauce by mixing together oyster sauce, light soy sauce, green cap sauce, dark soy sauce, and sugar. Mix until the ingredients are well combined. Add sesame oil, Chinese rice wine and chicken stock. Baked shrimp with glass noodles Put a pot on the stove, add oil, then add pork belly, sliced ginger, garlic, white peppercorns, and sichuan peppercorns. Stir-fry until fragrant, then add the glass noodle sauce. Add glass noodles and mix with sauce. Cover the pot and cook for about 30 seconds. Add the white shrimp and cover and cook for about 1 minute. Add the spring onions, celery and red chili peppers. Seafood dipping sauce Blend Chinese garlic, coriander root, garden chili, lime juice, fish sauce, sugar, coriander and chicken seasoning powder until fine.
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Sweet fish sauce
food Food type Main Ingredients Take time Serve Thai Snacks other 20 minutes 10 places ingredient 240 ml. Real fish sauce, Dek Somboon brand 60 grams of shrimp paste 30 ml. plain water 1,600 grams of coconut sugar 400 grams of sliced shallots 80 grams of sliced red chili peppers 60 grams of chopped garden chili 30 ml lemon juice 100 grams of shrimp 100 grams of dried shrimp with shells Preparation Dissolve shrimp paste in plain water. Place a pan over medium-high heat and melt palm sugar. Add Dek Somboon brand fish sauce and dissolved shrimp paste. Mix until well blended. Add sliced shallots and simmer until the shallots are translucent. Add sliced bird's eye chili, sliced garden chili, and lime juice. Add the kapi and dried shrimp with shells. Continue to simmer over low heat until the mixture thickens.
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steamed rice topped with chicken
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 1 kilogram of rice, Chat Som brand (rice mixture) 100 grams of vegetable oil (rice oil ingredient) 150 grams of chicken fat (rice fat ingredient) 60 grams ginger (rice mixture) 20 grams of coriander root (rice mixture) 40 grams garlic (rice ingredient) 4 pandan leaves (ingredients for rice) 20 grams of chicken flavor seasoning powder (rice seasoning ingredient) 20 grams of light soy sauce (rice mixture) 2 grams sea salt (rice mixture) 30 grams of sugar (rice mixture) 1 gram ground pepper (rice ingredient) 1.2 liters of broth (rice mixture) 1 whole chicken, weighing 2 kilograms (rice mixture) 1 piece of food string or chicken hook (rice ingredients) 7 liters of water (rice mixture) 5 grams of sugar (for marinating chicken) (rice mixture) 5 grams of salt (for marinating chicken) (rice mixture) 1 gram ground pepper (for marinating chicken) (rice ingredients) 300 grams of offal (offal ingredients) 1 block of chicken blood (innards) 20 grams of tapioca flour (wash offal) (ingredients for offal) 500 grams of mature winter melon (soup stock ingredient) 5 grams coriander root (soup ingredient) 12 grams garlic (soup ingredient) 2 grams salt (soup ingredient) 1 gram ground pepper (soup ingredient) 20 grams Chicken flavor seasoning powder (soup ingredient) 30 grams chopped coriander (soup ingredient) 50 grams of old ginger (dipping sauce ingredient) 30 grams garlic (dipping sauce ingredient) 10 grams coriander root (dipping sauce ingredient) 10 grams of coriander (dipping sauce ingredient) 30 grams of green chili peppers (dipping sauce ingredient) 20 grams of garden chili (dipping sauce ingredient) 240 grams of soybean paste (dipping sauce ingredient) 70 grams sweet soy sauce (dipping sauce ingredient) 45 grams of light soy sauce (dipping sauce ingredient) 70 grams vinegar (dipping sauce ingredient) 90 grams of sugar (dipping sauce ingredient) 180 grams of rice (per serving) (Serving Ingredients) 60 grams boiled chicken (per serving) (Serving Ingredients) 15 grams of offal (per serving) (Serving Ingredients) 20 grams of blood (per serving) (Serving Ingredients) 4 pieces of cucumber (per serving) (Serving Ingredients) 1 gram coriander (per serving) (Serving Ingredients) 30 grams of Chicken Rice Dipping Sauce (per serving) (Serving Ingredients) 180 ml Broth (per serving) (Serving Ingredients) Preparation Making Khao Man 1. Start by stir-frying the chicken fat with crushed coriander roots, crushed garlic, ginger, and pandan leaves. Scoop out the chicken fat, leaving only the chicken fat, then add the Chat Som brand rice and stir-fry, followed by the soup. 2. Season with salt, sugar, ground pepper, chicken seasoning powder, light soy sauce. Mix all ingredients together and cook in a rice cooker until cooked. Boiling Chicken and Broth 1. Chicken preparation process: Season with pepper, salt, sugar, then boil in boiling water by dipping up and down about 4-5 times to get beautiful chicken skin. 2. Add mature pumpkin, coriander root, crushed garlic, and boil over medium heat for about 1 hour. 3. How to make soup: Boil water, season with salt, ground pepper, chicken seasoning powder, simmer over low heat for at least 20 minutes until the squash is cooked. Making dipping sauce 1. For the dipping sauce, put sugar, soy sauce, light soy sauce, sweet dark soy sauce, and vinegar in a pot. Turn on low heat and simmer until the sugar dissolves. 2. Then add garlic, old ginger, garden chili, green chili, coriander root, coriander stem, blend with liquid ingredients to make chicken rice dipping sauce.
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Tom Yum Noodles with Thick Soup
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 5 liters of plain water (Tom Yum noodle soup) 2 chicken frames (Tom Yum noodle soup) 2 roots of coriander root (Tom Yum noodle soup) 1 piece of onion, halved (for Tom Yum noodle soup) 5 glasses of galangal (Tom Yum noodle soup) 3 stalks of lemongrass (Tom Yum noodle soup) 3 leaves of kaffir lime leaves (for tom yum noodle soup) 250 grams of chili paste (Tom Yum noodle soup) 450 ml. sweetened condensed milk (Tom Yum noodle soup) 30 pieces of boiled sea bass, Q Fresh brand (Tom Yum noodle seasoning) 30 pieces of boiled shrimp, Q Fresh brand (Tom Yum noodle seasoning) 30 pieces of boiled fish balls, Q Fresh brand (Tom Yum noodle seasoning) 1 kilogram of small noodles (Tom Yum noodle ingredients) 500 grams of raw bean sprouts (Tom Yum noodle seasoning) 250 ml fish sauce (Tom Yum Noodle Soup) 250 ml. lemon juice (Tom Yum Noodle Soup) 150 grams of coarsely ground red and green chili peppers (Tom Yum noodle seasoning) 100 grams of chopped coriander (for tom yum noodles) 100 grams of chopped coriander (for tom yum noodles) 5 soft-boiled eggs (Tom Yum Noodle Soup) 3 pieces of steamed sea bass fillet, Q Fresh brand (1 serving of noodles) 3 pieces of boiled shrimp, Q Fresh brand (1 serving of noodles) 3 pieces of boiled fish balls, Q Fresh brand (1 serving of noodles) 100 grams of small noodles (1 serving of noodles) 50 grams raw bean sprouts (1 serving of noodles) 25 grams fish sauce (1 serving of noodles) 25 grams of lemon juice (for 1 serving of noodles) 15 grams of coarsely ground red and green chili peppers (1 serving of noodles) 10 grams chopped coriander (1 serving of noodles) 10 grams chopped coriander (1 serving of noodles) 1/2 soft-boiled egg (1 serving of noodles) Preparation Boil water with chicken bones, coriander roots, halved onions, galangal, crushed lemongrass, and kaffir lime leaves. Bring to a boil, then slowly skim off the foam and remove the mixture from the pot. Add chili paste and evaporated milk. Bring water to a boil, then blanch the fish balls, sea bass, and shrimp. Then boil the water to blanch the noodles and bean sprouts. Arrange in a bowl, season with fish sauce, lime juice, coarsely crushed red and green chilies, and sprinkle with chopped coriander, parsley, and soft-boiled eggs.
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Sticky rice with 4 toppings
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 250 grams of Khao Niew Kheaw Ngu (white sticky rice) 500 grams of water (for soaking rice) (white glutinous rice) 150 grams of Amphawa coconut milk (white sticky rice) 110 grams of sugar (white sticky rice) 1.5 teaspoons salt (white glutinous rice) 2 pandan leaves (white sticky rice) 1.5 tablespoons soybean oil (white glutinous rice) 250 grams of sticky rice (purple sticky rice) 500 grams of water (for soaking rice) (purple sticky rice) 50 grams of butterfly pea flower water (purple sticky rice) 150 grams of Amphawa coconut milk (purple sticky rice) 2 grams pandan leaves (purple sticky rice) 110 grams of sugar (purple sticky rice) 1.5 teaspoons salt (purple sticky rice) 250 grams of sticky rice (yellow sticky rice) 500 grams of water (for soaking rice) (yellow glutinous rice) 1 tablespoon turmeric powder (yellow sticky rice) 150 grams of Amphawa coconut milk (yellow sticky rice) 2 pandan leaves (yellow sticky rice) 110 grams of granulated sugar (yellow sticky rice) 1.5 teaspoons salt (yellow sticky rice) 1.5 tablespoons soybean oil (yellow glutinous rice) 150 grams of shredded coconut (shredded coconut) 100 grams of coconut sugar (shredded) 15 grams of plain water (to be torn) 1/4 teaspoon salt (for topping) 1 tablespoon roasted white sesame seeds (toasted) 2 eggs (for custard) 2 duck eggs (with custard topping) 170 grams of Amphawa coconut milk (with custard topping) 120 grams of coconut sugar (for custard) 1/2 teaspoon salt (for topping) 2 pandan leaves (for custard) 100 grams of shrimp (shrimp face) 100 grams of grated white coconut (shrimp topping) 1/4 teaspoon salt (for shrimp) 10 grams of three friends (shrimp paste) 15 grams of shrimp paste (shrimp paste) 1 teaspoon seasoning sauce (for shrimp) 30 grams of sugar (for shrimp) 1/2 tablespoon kaffir lime leaves (for shrimp) 2 tablespoons soybean oil (for shrimp) 1 teaspoon orange food coloring (shrimp color) 250 grams of Amphawa coconut milk (coconut milk poured over sticky rice with mango) 1 tablespoon rice flour (coconut milk for pouring over sticky rice with mango) 2 tablespoons salt (coconut milk for pouring over sticky rice with mango) 1 ripe mango (coconut milk served with sticky rice and mango) Preparation Steaming sticky rice Rub the rice with alum, both dry and wet. Wash the sticky rice with water 3 times or until the water is clear and soak it while adding all 3 colors (green from pandan leaves, purple From butterfly pea flowers, yellow from turmeric powder) Soak glutinous rice for at least 3 hours or overnight. Then use your hands to wash the rice to drain the water. Do not pour it in. Steam the rice for 30 minutes using high heat. While waiting for the sticky rice to make the coconut milk sauce, pour the Amphawa coconut milk into a pot, then add sugar, salt, pandan leaves and simmer over low heat. Wait until well combined, then add soybean oil. When the sticky rice is cooked, pour in the mixed coconut milk, but slowly add the coconut milk and set aside for 15 minutes. Making a slit face Put coconut sugar in a brass pan with water over low heat. Add salt. Once the sugar has melted, add the grated coconut and stir to combine. Wait until the coconut is translucent and add a little roasted white sesame seeds and mix well. Making Custard Crack duck and chicken eggs, then add palm sugar. Crush the palm sugar with pandan leaves. When the sugar dissolves, add salt. Add Amphawa coconut milk and mix well. Once the ingredients are well mixed, strain into a steaming container. When steaming, use high heat and steam for 15 minutes. Making shrimp faces Pour grated white coconut into a mixing bowl, add orange food coloring, mix well, then heat up a pan and add soybean oil, followed by the three flavors, stir-fry until fragrant. Add the shrimp oil and when it smells good, add the shrimp and stir-fry until the shrimp is cooked. Add the shredded coconut. Season with salt and soy sauce. Stir-fry until everything is well combined. Sprinkle with kaffir lime leaves. Making Mango Sticky Rice with Coconut Milk Pour Amphawa coconut milk into the pot, then add rice flour and mix well over low heat. Once well mixed, turn off the heat. Slice ripe mango and pour coconut milk over it.
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5-colored bua loy
food Food type Main Ingredients Take time Serve Thai Dessert Flour and bread 120 minutes 7 places ingredient 58 grams pandan leaf water (squeeze 1:4) (pandan leaf flour) 55 grams of glutinous rice flour (pandan leaf flour) 5 grams of tapioca flour (pandan leaf flour) 58 grams Butterfly pea water (Butterfly pea flour) 55 grams of glutinous rice flour (butterfly pea flour) 5 grams of tapioca flour (butterfly pea flour) 30 grams of steamed and mashed sweet potatoes (sweet potato flour) 40 grams of glutinous rice flour (sweet potato flour) 5 grams of tapioca flour (sweet potato flour) 45 grams of water (sweet potato starch) 30 grams of mashed steamed pumpkin (pumpkin flour) 25 grams of glutinous rice flour (pumpkin flour) 5 grams of tapioca flour (pumpkin flour) 30 grams of steamed and mashed taro (taro flour) 40 grams of glutinous rice flour (taro flour) 5 grams of tapioca flour (taro flour) 45 grams of water (taro flour) 750 grams of Amphawa coconut milk (coconut milk) 100 grams coconut water (coconut milk) 195 grams of sugar (coconut milk) 50 grams pandan leaves (coconut milk) 200 grams of Amphawa coconut milk (coconut milk for topping) 10 grams of salt (coconut milk for pouring on top) 10 grams of young coconut (topping) 10 grams of diced boiled taro (topping) 15 chicken eggs (sweet eggs) 1 liter water (sweet egg) 300 grams of sugar (sweet eggs) Preparation Making pandan leaf flour Take 100 grams of pandan leaves and blend with 400 grams of water. Once blended, filter with a thin cloth and you will get pandan water. Mix everything together: glutinous rice flour, tapioca flour, then pour pandan water into the flour mixture. Pour slowly and mix little by little. Knead until the dough comes together and can be molded. Making Butterfly Pea Flour Soak the dried butterfly pea in hot water to the color intensity you want. Then mix together glutinous rice flour and tapioca flour. Mix the mashed steamed taro with glutinous rice flour and tapioca flour. If it is too dry, add a little water. Knead until it can be shaped. Making Pumpkin Flour Mix pumpkin with glutinous rice flour and tapioca flour and knead until well blended. Divide the dough into different colors and roll into balls of equal size. Making taro flour Mix the mashed steamed taro with glutinous rice flour and tapioca flour. If it is too dry, add a little water. Knead until it can be shaped. Making Orange Flour Mix the mashed steamed orange oil with glutinous rice flour and tapioca flour. If it is too dry, add a little water. Knead until it can be shaped. Boiling bua loy Bring water to a boil. Add the formed dumplings and boil until they float. Then scoop it up and add the prepared water to cool the dough and set it. Making coconut milk Put Amphawa coconut milk in a brass pan. Season with sugar, coconut water and pandan leaves. Wait for the Amphawa coconut milk to boil, then add the soaked tapioca pearls. Making coconut milk topping Steps for making coconut milk topping: Take Amphawa coconut milk and add salt. Mix well and turn off the heat. Making sweet eggs 1 liter of water per 300 grams of sugar. Bring the water to a boil and slowly pour in the eggs. Boil for about 2 minutes. Serving Scoop the bua loy into a bowl and top with coconut milk, sweet egg, boiled taro, and young coconut.
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Rice bowl delivery
food Food type Main Ingredients Take time Serve Japan Rice and flour Seafood 30 minutes 5 places ingredient 1 piece of frozen Qfresh marinated sea bass with black pepper sauce (black pepper sea bass rice) 180 grams of cooked Japanese rice (black pepper sea bass rice) 20 grams of frozen Japanese rolled eggs, Aero brand (black pepper sea bass on rice) 0.5 g. Seaweed (Black Pepper Sea Bass Rice) 10 grams of red bell pepper (black pepper sea bass rice) 10 grams of green bell pepper (black pepper sea bass rice) 0.5 grams of white sesame (black pepper sea bass rice) 2 grams of spring onion (black pepper sea bass rice) 2 grams of frozen ground wasabi, Aero brand (black pepper sea bass rice) 15 grams of Aero brand soy sauce (black pepper sea bass on rice) 1 piece of Qfresh sea bass with tamarind sauce (garlic fried rice with sea bass in tamarind sauce) 180 grams of cooked Japanese rice (garlic fried rice with sea bass in tamarind sauce) 15 grams of concentrated dried fish soup, Aero brand (garlic fried rice with sea bass in tamarind sauce) 20 grams of soybean oil (fried rice with garlic and sea bass in tamarind sauce) 15 grams of carrots (fried rice with garlic and sea bass in tamarind sauce) 10 grams of large cloves of Chinese garlic (Garlic fried rice with sea bass in tamarind sauce) 1 egg (Garlic fried rice with sea bass in tamarind sauce) 0.5 grams of seaweed (fried rice with garlic and sea bass in tamarind sauce) 20 grams of frozen Japanese rolled eggs, Aero brand (garlic fried rice with sea bass in tamarind sauce) 2 grams of spring onion (fried rice with garlic and sea bass in tamarind sauce) 5 grams of red pickled ginger (garlic fried rice with sea bass in tamarind sauce) 0.5 grams of white sesame (fried rice with garlic and sea bass in tamarind sauce) 5 grams of Japanese leeks (Garlic fried rice with sea bass in tamarind sauce) 1 piece of Qfresh frozen skin-on salmon slices (Salmon Teriyaki Rice) 180 grams of cooked Japanese rice (Salmon Teriyaki Rice Bowl) 15 grams of Teriyaki Sauce, Aero brand (Salmon Teriyaki Sauce Rice) 20 grams of frozen Japanese rolled eggs, Aero brand (Salmon Teriyaki Sauce Rice Bowl) 20 grams of Aero brand wakame seaweed salad (Salmon teriyaki sauce rice) 0.5 g. Seaweed (Salmon Teriyaki Rice) 5 grams of red pickled ginger (Salmon Teriyaki Rice) 10 grams of Japanese leeks (Salmon Teriyaki Rice) 0.5 g white sesame (Salmon Teriyaki Rice) 3 pieces of frozen whole fried shrimp Qfresh (fried shrimp on rice) 180 grams of cooked Japanese rice (fried shrimp on rice) 20 grams of frozen Japanese rolled eggs, Aero brand (rice topped with fried shrimp) 40 grams sliced cabbage (fried shrimp on rice) 5 grams of red pickled ginger (fried shrimp on rice) 0.5 g white sesame (fried shrimp on rice) 2 grams of spring onion (fried shrimp on rice) 180 grams of cooked Japanese rice (pork and kimchi rice) 80 grams of frozen sliced pork belly, Aero brand (Kimchi Pork Fried Rice Link) 40 grams of Yakiku sauce, Aero brand (Kimchi fried pork rice Link) 20 grams of soybean oil (Kimchi Pork Rice) 60 grams of Chinese cabbage kimchi (pork and kimchi fried rice) 10 grams of carrots (pork and kimchi rice) 40 grams of onion (pork and kimchi fried rice) 1 Onsen egg (pork and kimchi rice) 0.5 g white sesame (pork and kimchi fried rice) 2 grams of spring onion (Kimchi Pork Rice) Preparation Black pepper seabass Donburi Grill the sea bass in a pan until cooked. Scoop rice into a bowl and sprinkle cut seaweed over the rice. Fry red and green bell peppers in oil for 45 seconds. Place the fish on the rice. Decorated with sweet eggs, red and green bell peppers. Sprinkle with white sesame seeds and chopped spring onions. Served with soy sauce and wasabi. Tamarind seabass garlic fried rice Add oil to a pan, add garlic and carrots, stir-fry until garlic starts to turn yellow. Add rice and stir-fry until well blended. Add eggs and stir-fry until cooked. Season with concentrated dried fish stock. Scoop the garlic fried rice into a bowl. Grill the sea bass in a pan until cooked. Pour the tamarind sauce over the fish pieces so that the sauce coats them. Place the fish on the rice. Decorated with sweet egg, red pickled ginger, sliced Japanese leeks, sliced seaweed. Sprinkle with white sesame seeds and chopped spring onions. Salmon Teriyakidon Pan-fry the salmon until cooked through. Coat the salmon with teriyaki sauce all over. Scoop rice into a bowl and sprinkle cut seaweed over the rice. Place the fish on the rice. Garnish with sweet egg, wakame seaweed salad, red pickled ginger, and sliced Japanese leeks. Sprinkle white sesame seeds all over. Ebi Katsudon (fried shrimp on rice) Deep-fry the breaded shrimp in oil for 1 minute and 30 seconds. Drain and cook for 45 seconds. Scoop rice into a bowl and place sliced cabbage on top of the rice. Place the fried shrimp on the cabbage and pour the tonkatsu sauce over the shrimp. Decorated with sweet egg and red pickled ginger strips Sprinkle with white sesame seeds and chopped spring onions. Pork and Kimchi Rice (Buta Kimuchidon) Add oil to a pan and stir-fry the kimchi for a bit. Then add onion, carrot and sliced pork and stir-fry until cooked. Add the sauce and stir to combine. Scoop rice into a bowl, place the stir-fried pork with kimchi on top of the rice, and crack an onsen egg into the center. Sprinkle with white sesame seeds and chopped spring onions.
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Angus Beef Rice Bowl
food Food type Main Ingredients Take time Serve Japan Rice and flour beef 20 minutes 2 places ingredient 250g Prime Meat, Angus Beef Belly, Frozen Sliced A little bit of salt A little bit of pepper 2 teaspoons oil 10 grams minced garlic 8 grams chopped chili peppers 5 grams minced ginger 50 grams of miso 150 grams of broth 15 grams mirin 5 grams of light soy sauce 1.5 teaspoons sesame oil 1/4 teaspoon pepper 20 grams of sugar A little white sesame A little chopped spring onion 50 grams carrots 50 grams of bok choy 10 grams oyster sauce 5 grams sesame oil 50 grams of eggplant A little bit of salt A little bit of pepper 2 tablespoons vegetable oil Preparation Season the Angus beef with salt and pepper. Heat a pan with oil over high heat and sear the beef until browned on the outside but cooked through on the inside. Start making the sauce by adding the minced garlic to the pan and stir-fry until fragrant. Add the minced chili and stir-fry until well blended. Add the miso and soup. Season with mirin, soy sauce, sesame oil, pepper, and sugar. Stir-fry until well combined. Boil the vegetables. Bring water to a boil, add a little salt, add carrots and bok choy. Boil until the vegetables change color, then soak in ice water. Heat a pan with oil, add the blanched vegetables and stir-fry. Season with oyster sauce. Use high heat to stir-fry. Halve the eggplant and season with salt and pepper. Heat oil in a pan and grill until cooked through. 7. Scoop rice into a bowl, place vegetables on top of the rice, place meat on top of the rice, pour miso sauce, sprinkle with white sesame seeds and chopped green onions.
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