Recipe

November 25, 2024

Hat Yai fried chicken

Banana Fritters in Fresh Coconut Milk

food Food type Main Ingredients Take time Serve Thai Dessert fruit 2 minutes 40 places ingredient 5 ripe bananas 100 grams of rice flour 10 grams corn starch 5 grams baking powder 80 grams of grated white coconut ½ teaspoon salt 125 grams coconut milk 30 grams of sugar 25 grams of roasted white sesame seeds 55 grams of lime water Pomegranate in palm oil (for frying) Preparation Start mixing the dough by mixing rice flour, corn flour, and baking powder and sifting them together. Season with sugar and salt. Pour lime water into the coconut milk and mix well. Add grated white coconut and roasted white sesame seeds. Once the ingredients are mixed, cut the ripe bananas into slices and mix well. Heat the ruby palm oil over low to medium heat. When the bananas start to turn yellow, add the pandan leaves at the end to enhance the aroma. Scoop out and drain the oil.

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Upama

food Food type Main Ingredients Take time Serve India Rice and flour Flour and bread 30 minutes 3 places ingredient 1 cup semolina flour, Suji 2 tablespoons vegetable oil ½ teaspoon mustard seeds Dried chili 10 leaves of basil leaves 2 onions , chopped 3 grams of chili pepper salt 1 head of chopped tomatoes ¼ cup peas 2 cups water Preparation Roast the semolina flour and suji until cooked. Heat oil in a pan until hot, add mustard seeds and stir fry, then add dried chilli, shallots, chopped onion, chili and season with salt. When the semolina flour is cooked, the suji will turn brown. Pour it into the pan with the stir-fried ingredients. Stir-fry until the ingredients are well combined over medium heat. Followed by chopped tomatoes and peas, stir-fried until cooked. Pour in water, mix the ingredients, adjust the heat to low until the water almost evaporates, then turn off the heat. Ready to serve

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Idli Medu Vada with Sambhar

food Food type Main Ingredients Take time Serve India 1 chicken 30 minutes 1 place ingredient 1 pack idli 1 pack Meduvada 1 kilogram of Sambar curry Preparation Warm the Sambur curry in hot water without opening the bag for about 12-15 minutes. Put the idlis in a steamer and cover it with a lid for about 2-3 minutes. Heat oil in a pan and fry the medu vada until golden brown. Ready to serve and eat together

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Pork Leg Rice (Restaurant Recipe)

food Food type Main Ingredients Take time Serve Thai Meat dishes pig 120 minutes 10 places ingredient 4 tablespoons vegetable oil ((braised pork seasoning)) 60 grams of cinnamon ((five-spice powder)) 60 grams of star anise ((five-spice seasoning)) 100 grams of Thai garlic ((Chinese five-spice seasoning)) 50 grams of Chong Jia ((finely chopped pork seasoning)) 100 grams of shallots ((five-spice seasoning)) 50 grams of Chinese chives ((Chinese five-spice seasoning)) 120 grams of brown sugar ((braised pork seasoning)) 150 grams of Dek Somboon Thick Oyster Sauce 1.5 – 2 kilograms, front leg of pork 100 grams of light soy sauce 100 grams of dark soy sauce 120 grams brown sugar 80 grams of Chinese rice wine 500 grams of shredded mustard greens (pickled mustard greens) 3 liters of water 300 grams of baby emperor salt oil 2 tablespoons cornstarch ((per 40 ml of water)) Preparation Boil the minced pork leg in water. Stir-fry with five spice powder, oil, cinnamon, star anise, garlic, Chinese chives, shallots, and herbs. Increase the heat and stir-fry until fragrant. Add brown sugar. Bring the stir-fried braised pork to a boil over the pork leg. Add water, chopped oysters, light soy sauce, dark soy sauce, and brown sugar. Wait for the water to boil, add Chinese rice wine, and boil over medium heat for 1.30-1.40 hours. Scoop the braising liquid to boil the sliced pork. Boil the baby emperor with plain water. Make the sauce using the braising liquid used to boil the sliced pork. Bring to a boil and add cornstarch. Serve with rice and pork leg.

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Grilled Pork with BBQ Sauce

food Food type Main Ingredients Take time Serve Thai Meat dishes pig 20 minutes 2 places ingredient 300 grams of pork loin (for marinating the pork) 1 tbsp sweet red sauce (for marinating pork) 1 tablespoon garlic (for marinating pork) 1 tablespoon shallots (for marinating pork) 1 tablespoon coriander root (for marinating pork) 1 teaspoon crushed soybean paste (for marinating pork) 1 tablespoon of Dek Somboon brand oyster sauce (for marinating pork) ½ teaspoon pepper ((for marinating pork)) 1 teaspoon cornstarch (for marinating pork) 1 tablespoon of green-capped seasoning sauce, Dek Somboon brand (for marinating pork) 1 tablespoon sweet red sauce ((BBQ sauce)) ½ tbsp crushed soybean paste ((BBQ sauce)) 1 tablespoon oyster sauce ((BBQ sauce)) 1 teaspoon garlic ((BBQ sauce)) 1 teaspoon shallots ((BBQ sauce)) 1 teaspoon coriander root ((barbecue sauce)) ½ teaspoon pepper ((BBQ sauce)) 1 tablespoon of Dek Somboon brand light soy sauce ((BBQ sauce)) 1 teaspoon cornstarch ((BBQ sauce)) Preparation First, marinate the pork with red sauce, garlic, shallots, coriander root, crushed soybean paste, oyster sauce, pepper, cornstarch, and Dek Somboon green cap seasoning sauce. Marinate for 10 minutes. Barbecue sauce, red sauce, crushed soybean paste, oyster sauce, garlic, shallots, coriander root, pepper, Dek Somboon brand light soy sauce, cornstarch Grill pork, apply BBQ sauce, grill until cooked. Serve with fresh vegetables.

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fish maw

food Food type Main Ingredients Take time Serve Thai Soup / Curry / Clear Soup Seafood 30 minutes 4 places ingredient 100 grams of oyster sauce, concentrated formula, Dek Somboon brand 300 grams of dried fish maw 30 grams ginger 5 stalks of spring onions 25 grams of Chinese liquor 3.5 liters of water 2 cubes of soup stock 2 tablespoons sugar 1 ½ tablespoons dark soy sauce 2 ½ tablespoons soy sauce 60 grams of seasoning sauce 2 roots of coriander root 45 grams of shiitake mushrooms 300 grams of bamboo shoots, cut into strips 240 grams Hong Kong tapioca flour 1 teaspoon pepper 2 pieces of chicken blood 500 grams chicken breast 30 boiled quail eggs 100 grams of coriander As you like, Jigchow Boiled white rice vermicelli Preparation Bring water to a boil and soak the fish maw for about 10 minutes. Squeeze out the water and boil with ginger and spring onion for about 10-15 minutes. Remove and place in cold water and squeeze out the water. Cut into bite-sized pieces. Mix with Chinese rice wine for aroma. Bring water to a boil, add stock cube, sugar, dark soy sauce, light soy sauce, coriander root, and chopped oysters, Dek Somboon brand, concentrated formula, followed by shiitake mushrooms, boil until boiling again. Add fish maw, bamboo shoots, sliced into strips. When boiling, slowly add the cornstarch and stir. Finally, add the blood and pepper and stir to combine. Ready to serve

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Chinese mixed dessert with vanilla ice cream (bokkee)

food Food type Main Ingredients Take time Serve Thai Dessert Potatoes and beans 30 minutes 1 place ingredient 70 grams of ginkgo nuts ((ingredients for blanching)) 40 grams lotus seeds (ingredients for blanching)) 40 grams red beans ((ingredients for blanching)) 50 grams of water chestnuts ((ingredients for blanching)) 30 grams sweet corn ((ingredients for blanching)) 50 grams of wonton (ingredients for boiling) 1 liter water ((for making syrup)) 1 kilogram sugar ((for making syrup)) Syrup ((syringe process)) 50 grams of water chestnuts ((welding process)) 30 grams of sweet corn ((boiling step)) 70 grams of Ginkgo ((Boiling process)) 40 grams of lotus seeds ((Boiling process)) 40 grams of red beans ((Boiling step)) 1 tablespoon of longan (for garnishing) 1 tablespoon red beans (for garnishing) 1 tablespoon lotus seeds (for garnishing) 1 tablespoon ginkgo nuts (for garnishing) 1 tablespoon grass jelly (for garnishing) 1 tablespoon water chestnuts (for garnishing) 1 tablespoon of pickled mustard greens (for garnishing) 1 scoop ice cream (for plating) Sweet dark soy sauce, Dek Somboon brand ((for plating)) Preparation To make syrup, bring water to a boil and add sugar. Stir until the sugar dissolves. Put the boiled water chestnuts, corn, ginkgo nuts, lotus seeds, and red beans in the syrup one at a time until all are done. Boil wonton in water until cooked. When it floats, scoop it out and put it in cold water. Arrange all ingredients on a plate beautifully. Place ice cream on top and pour sweet soy sauce over. Serve.

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Noodles with bouncy pork

food Food type Main Ingredients Take time Serve Thai Noodles and pasta pig 50 minutes 1 place ingredient 150 grams of pork loin (bouncy pork (for 2 plates)) 1 egg white (chicken egg) (bouncy pork (for 2 plates)) 1 teaspoon sugar (boiled pork (for 2 plates)) 1 ½ tablespoons of concentrated oyster sauce, Dek Somboon brand (bouncy pork (for 2 plates)) ½ teaspoon baking soda (bouncy pork (for 2 plates)) 2 teaspoons cornstarch (bouncy pork (for 2 plates)) 1 tablespoon oil (bouncy pork (for 2 plates)) 80 grams of Hong Kong Kale (gravy for 1 dish) 20 grams of carrots (gravy (for 1 dish)) 20 grams of oyster mushrooms (gravy (for 1 dish)) 300 ml Chicken Stock (Graduation Sauce (for 1 dish)) 1 tablespoon Chinese rice wine (gravy for 1 dish) 2 tablespoons of concentrated oyster sauce, Dek Somboon brand (gravy for 1 dish) 1 teaspoon sugar (gravy for 1 dish) 80 grams of bouncy pork (gravy for 1 dish) 2 tablespoons cornstarch (gravy for 1 dish) ½ teaspoon dark soy sauce, Dek Somboon brand (gravy for 1 dish) 2 teaspoons of soybean paste, Dek Somboon brand (gravy for 1 dish) ½ teaspoon pepper (gravy for 1 dish) oil 50 grams of large noodles Preparation Soft pork Marinate pork with egg white, sugar, oyster sauce, baking soda, oil and leave for 25-30 minutes. Then boil. Boil the vegetables until 80% cooked. Stir-fry them, add chicken stock, Chinese rice wine, concentrated oyster sauce, sugar, and boil until boiling. Then add cornstarch mixed with water, dark soy sauce, and soybean paste. Stir-fry the wide noodles with oil, then pour the sauce over the noodles and tender pork. Serve.

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Southern Thai Curry Noodles

food Food type Main Ingredients Take time Serve Thai Noodles and pasta crab 40 minutes 3 places ingredient 300 ml. Amphawa coconut milk 100 grams of snakehead fish 80 grams of southern curry paste 1 piece Garcinia 1 teaspoon shrimp paste 2 tablespoons fish sauce 1 teaspoon palm sugar 2 kaffir lime leaves 1 stalk of crushed lemongrass 400 ml stock 300 grams of rice vermicelli 100 grams of bean sprouts ((side dish)) 50 grams of pickled cabbage ((side dish)) 50 grams of stink beans ((side dish)) 50 grams of longan ((side dish)) 100 grams of cucumber ((side dish)) 50 grams of basil leaves ((side dish)) 3 boiled duck eggs ((side dish)) Preparation Bring a pot of water to a boil, add crushed lemongrass and torn kaffir lime leaves. Put the fish into the boiling water (no need to stir). Wait until cooked. Remove the fish from the water. Take the removed fish and pound it until the fish is fluffy. Add shrimp paste to the mortar used to pound the fish, followed by southern curry paste. Pound until well blended. Put the coconut milk in a pot and bring to a boil. Add the fish stock from the previous boiling of the snakehead fish, followed by the curry paste that was pounded. Mix well. Add garcinia cambogia, fish sauce, palm sugar, and bring to a slight boil to allow the coconut milk to separate. Served with rice noodles and side dishes.

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Pork steak with massaman sauce

food Food type Main Ingredients Take time Serve Fusion food Meat dishes pig 60 minutes 1 place ingredient 250 grams of pork ribs (Porkchop) ((Pork steak in Massaman sauce)) 2 teaspoons of Ros Dee Marinade for Grilling ((Pork Steak with Massaman Sauce)) 1 tbsp oil ((Pork Steak Massaman Sauce)) 250 ml coconut milk ((Massaman curry paste)) 50 grams of Massaman curry paste ((Massaman curry paste)) 1 tablespoon palm sugar ((Massaman curry paste)) 1 tablespoon tamarind juice ((Massaman curry paste)) ½ teaspoon seasoning powder ((Massaman curry paste)) 1 tablespoon oil ((stir-fry vegetables)) 1 tablespoon chopped shallots ((stir-fried vegetables)) 30 grams of boiled sweet peas ((stir-fried vegetables)) 30 grams of boiled carrots ((stir-fried vegetables)) ½ teaspoon seasoning powder ((stir-fried vegetables)) 100 grams of cooked riceberry rice ((to decorate the plate)) 20 grams of fried potato cubes ((garnish)) 10 grams of chopped, boiled shallots (for garnishing) 5 grams of fried shallots (for garnishing) 5 grams of peanuts ((for garnishing)) Preparation Steak making steps Sprinkle "Ros Dee Marinated Grill" seasoning powder on the steak. Marinate for only half an hour to make the meat fragrant, tender and tasty. Followed by oil so that the marinade powder can penetrate into the steak. Then grill (broil) for 5-7 minutes on each side or until golden brown and delicious. Steps for making Massaman Sauce (Steak Sauce) 1. Put coconut milk in a pan. When the coconut milk boils, add the Massaman curry paste. Use medium heat to prevent the curry paste from burning. 2. Then stir-fry the chili paste until fragrant and the oil separates. 3. Add palm sugar, tamarind juice, seasoning powder, mix well. Stir-frying steps for vegetables Add oil to the pan, then add chopped shallots, boiled sweet peas, boiled carrots, and seasoning powder. Arrange cooked riceberry rice on a plate, top with steak, boiled sweet beans, boiled carrots, pour massaman sauce over it, sprinkle with fried diced potatoes, boiled sliced shallots, fried shallots, peanuts, and it’s done.

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Cold noodles with toppings

food Food type Main Ingredients Take time Serve Western food Noodles and pasta fish 30 minutes 2 places ingredient 165 grams of Rosdee Noodle Soup ((Noodle Soup)) 12 liters of plain water ((noodle soup)) 4 cubes of fermented bean curd ((for the Yen Ta Fo sauce)) 300 grams of tomato sauce ((for the Yen Ta Fo sauce)) 200 grams of light soy sauce ((for Yen Ta Fo sauce)) 100 grams of oyster sauce ((for Yen Ta Fo sauce)) 100 grams of seasoning sauce ((for Yen Ta Fo sauce)) 150 grams of water and pickled garlic pulp ((for the yen ta fo sauce)) 300 grams of sugar ((for Yen Ta Fo sauce)) 50 grams finely chopped garlic ((for Yen Ta Fo sauce)) 50 grams finely chopped red chili ((for the Yen Ta Fo sauce)) 20 grams coriander root ((for Yen Ta Fo sauce)) 50 grams of vinegar ((for Yen Ta Fo sauce)) 1 piece of fish ball ((Yen Ta Fo ingredients)) 1 piece of fresh shrimp meatballs ((Yen Ta Fo ingredients)) 1 piece of fried fish cakes ((Yen Ta Fo ingredients)) 1 piece of fried taro ((Yen Ta Fo ingredients)) 1 piece of fried tofu ((Yen ta fo ingredients)) 1 piece of fresh squid ((Yen Ta Fo ingredients)) 1 piece of crispy squid ((Yen ta fo ingredients)) 1 piece of white jelly ear mushroom ((Yen ta fo seasoning)) 1 piece of pork blood cubes ((Yen Ta Fo ingredients)) 100 grams of wide noodles ((Yen Ta Fo ingredients)) 50 grams of morning glory ((Yen Ta Fo ingredients)) 2 pieces of crispy fried glass shrimp ((Yen ta fo soup)) 1 tablespoon fried garlic ((Yen Ta Fo seasoning)) 1 piece of crispy wonton ((Yen ta fo ingredients)) 300 ml. Noodle soup ((Yen Ta Fo soup)) Preparation Making Yen Ta Fo Sauce Put the fermented bean curd into a blender, followed by tomato sauce, coriander root, finely chopped garlic, finely chopped red chili, water and pickled garlic pulp, seasoning sauce, light soy sauce, oyster sauce, vinegar, sugar, and blend until smooth. You will now have the Yen Ta Fo sauce. Making Soup Put water in a pot, pour in the seasoning powder and noodle soup into the pot. While waiting, boil the ingredients for the Yen Ta Fo noodles: wide noodles, boiled morning glory, crispy fried glass shrimp, fried garlic, crispy wontons, noodle soup, fish balls, fried shrimp balls, fried fish dumplings, fried taro, fried tofu, fresh squid, crispy squid, white jelly mushrooms, and pork blood cubes. When the ingredients are ready, put them in cups and they are ready to sell.

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Techniques for arranging food beautifully and ready to serve

food Food type Main Ingredients Take time Serve Cooking techniques Rice other 30 minutes 1 place

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Benjarong Coffee

food Food type Main Ingredients Take time Serve Thai drink Milk and cheese 20 minutes 1 place ingredient 2 grams of galangal 5 grams lemongrass 5 grams of kaffir lime leaves 10 ml lemon juice 15 grams Sole Cafe Black Roasted Coffee Beans Preparation Use Sole Cafe Black, roasted coffee beans, put in a coffee grinder, extract the coffee powder to get 2 shots of espresso. Take the torn kaffir lime leaves, sliced lemongrass, roughly chopped galangal, and lime juice and mash them together until fine. Filter out the water and put it in a shaker. Pour 2 shots of espresso into the mixture, add ice, and shake to combine. Pour into a glass, garnish with lemongrass and lime leaves, and serve.

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Spaghetti with Butcher's Sausage and Cheddarwurst

food Food type Main Ingredients Take time Serve Western food Noodles and pasta Noodles and pasta 15 minutes 1 place ingredient 65 grams of spaghetti size 12 Season with salt 75 g. Butcher's Cheddarwurst Sausage 40 grams olive oil 40 grams sliced champignon mushrooms 20 grams sliced garlic 3 dried chili peppers Seasoning, seasoning powder Season with pepper 10 grams chopped coriander leaves Preparation Place a pot of water on the stove and wait for the water to boil. Add salt and a little oil. Add spaghetti and boil for 12 minutes. Wait for the noodles to cook and set aside. Heat a pan, add oil, sliced mushrooms, sliced garlic, dried chili and stir-fry until fragrant. Combine the chopped Butcher's cheddar sausage and stir-fry together, then add the spaghetti. Arrange on a plate and serve.

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Pizza with 5 toppings

food Food type Main Ingredients Take time Serve Western food Rice and flour Flour and bread 30 minutes 1 place ingredient 1 sheet pizza dough ((pizza with sliced ham and bacon)) 25 grams of ready-made pizza sauce ((pizza with sliced ham and bacon)) 20 grams Super Save Sliced Bacon Ham ((Pizza with Sliced Bacon Ham)) 5 grams of onion ((pizza with sliced bacon)) 20 grams of mozzarella cheese ((pizza with sliced ham and bacon)) 1 sheet pizza dough ((Hawaiian Pizza)) 25 grams of ready-made pizza sauce ((Hawaiian Pizza)) 20 grams Super Chef Pork Ham ((Hawaiian Pizza)) 15 grams pineapple ((Hawaiian Pizza)) 5 grams of tomatoes ((Hawaiian Pizza)) 20 grams of mozzarella cheese ((Hawaiian Pizza)) 1 sheet pizza dough ((BBQ Bologna Chicken Pizza)) 25 grams of ready-made pizza sauce ((BBQ Bologna Chicken Pizza)) 20 grams Super Save Bologna ((BBQ Bologna Chicken Pizza)) 10 grams of sliced chicken breast ((BBQ Bologna Chicken Pizza)) 5 grams bell pepper ((BBQ Bologna Chicken Pizza)) 10 grams of BBQ sauce ((BBQ Bologna Chicken Pizza)) 20 grams of mozzarella cheese ((BBQ Bologna Chicken Pizza)) 1 sheet pizza dough ((meatball pizza)) 25 grams of ready-made pizza sauce ((meatmeal pizza)) 15 grams Super Save Crispy Chicken Sausage ((Pizza with Meatballs)) 20 g Super Chef Ham Strips ((Meatfice Pizza)) 10 grams of sliced pork belly ((meatmeal pizza)) 25 grams of mozzarella cheese ((meatmeal pizza)) 1 sheet pizza dough ((Seafood Pizza)) 25 grams of ready-made pizza sauce ((Seafood Pizza)) 20 grams of crab sticks ((Seafood Pizza)) 4 small white shrimps ((Seafood Pizza)) 5 grams bell pepper ((Seafood Pizza)) 5 grams of onion ((Seafood Pizza)) 25 grams of mozzarella cheese ((Seafood Pizza)) Preparation Steps to make a Hawaiian face Cut the ham into squares. Cut the pineapple and tomatoes into small pieces. Spread the pizza dough with ready-made pizza sauce all over the dough, then place the sliced bacon on the pizza sheet. Place the ham on the pizza, top with pineapple and tomatoes, then sprinkle with mozzarella cheese. How to make BBQ Bologna Chicken Cut the bologna into squares. Spread the pizza dough with ready-made pizza sauce all over the dough, then place the bologna on the pizza sheet. Top with sliced chicken breast, bell peppers, BBQ sauce and sprinkle with mozzarella cheese. How to make BBQ Bologna Chicken Spread the pizza dough with ready-made pizza sauce, place the ham strips on top, followed by the sliced pork belly. Top with crispy chicken sausage and mozzarella cheese. Seafood face making process Spread pizza dough with ready-made pizza sauce, sprinkle with crab sticks, place white shrimp, followed by bell peppers, onions, and sprinkle with mozzarella cheese. Steps to baking a 5-topping pizza Bake at 200 degrees Celsius for 8 minutes until the cheese turns a nice yellow color.

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Super Chef Ham Pan Fried Eggs

food Food type Main Ingredients Take time Serve Thai Meat dishes pig 15 minutes 1 place ingredient A little olive oil 2 eggs, size 0 1 cherry tomato, halved A little ground black pepper (for seasoning) A little salt (seasoning) A little sugar (seasoning) 15 grams chopped shallots 5 grams minced garlic 50 grams of champignon mushrooms 60 grams cooking cream 5 slices Super Chef sliced ham A little bit of ketchup A little French mustard Preparation Heat a pan with olive oil and add the eggs. Season the tomatoes with salt, pepper and sugar. Set aside. Heat a pan and sauté the onion, garlic and chopped mushrooms. Increase the heat to high until the mushrooms are wilted. Add the cream and season with salt and pepper. Served with Super Chef ham and side dishes.

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Stir-fried crispy shrimp with chili and ginger

food Food type Main Ingredients Take time Serve Thai side dish pig 30 minutes 1 place ingredient 100% new jasmine rice, Chat brand, cooked 3 river prawns, size 5 pieces/1 kilogram 500 ml. Oil for frying shrimp 1 tablespoon oil for frying fluffy shrimp 1 ½ tablespoons red curry paste 4 leaves, torn kaffir lime leaves 1 tablespoon palm sugar 15 grams of shrimp paste 1 ¼ tablespoons fish sauce 20 grams of fried pork rinds 1 tablespoon ground dried shrimp 1 tablespoon ground peanuts 2 leaves, shredded kaffir lime leaves 60 grams chopped yardlong beans 2 salted egg yolks ((for garnish)) Coriander (for garnishing) Red chili ((for garnish)) Salted eggs ((for side dishes)) Eggplant ((for side dish)) Cucumber ((for side dish)) Winged beans ((for side dishes)) Preparation Boil the whole shrimp until cooked, then scoop them out and let them cool. Remove the meat and shrimp roe. Pound the meat and stir-fry the roe. Heat oil for frying fluffy shrimp. Mix the pounded shrimp with vegetable oil and stir until the shrimp meat breaks up. Fry in a pan with hot oil until it becomes a beautiful raft. Heat oil in a pan for stir-frying the crispy shrimp. Add red curry paste and stir-fry until fragrant. Add shredded kaffir lime leaves, palm sugar, shrimp fat, fish sauce, crispy shrimp. Stir-fry until well combined over low heat. Add fried pork rinds, dried shrimp powder, stir-fry until well blended. Add crushed peanuts, shredded kaffir lime leaves, sliced long beans, stir-fry until well blended. When finished, scoop and serve on a plate. Eat with 100% new jasmine rice, Chat brand, cooked and side dishes.

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Ginger Fried Chicken Rice

food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 100% new jasmine rice, Chat brand, cooked 3 river prawns, size 5 pieces/1 kilogram 500 ml. Oil for frying shrimp 1 tablespoon oil for frying fluffy shrimp 1 ½ tablespoons red curry paste 4 leaves, torn kaffir lime leaves 1 tablespoon palm sugar 15 grams of shrimp paste 1 ¼ tablespoons fish sauce 20 grams of fried pork rinds 1 tablespoon ground dried shrimp 1 tablespoon ground peanuts 2 leaves, shredded kaffir lime leaves 60 grams chopped yardlong beans 2 salted egg yolks ((for garnish)) Coriander (for garnishing) Red chili ((for garnish)) Salted eggs ((for side dishes)) Eggplant ((for side dish)) Cucumber ((for side dish)) Winged beans ((for side dishes)) Preparation Boil the whole shrimp until cooked, then scoop them out and let them cool. Remove the meat and shrimp roe. Pound the shrimp meat and stir-fry the roe. Heat oil for frying fluffy shrimp. Mix the pounded shrimp with vegetable oil and stir until the shrimp meat breaks up. Fry in a pan with hot oil until it becomes a beautiful raft. Heat oil in a pan for stir-frying the crispy shrimp. Add red curry paste and stir-fry until fragrant. Add shredded kaffir lime leaves, palm sugar, shrimp fat, fish sauce, crispy shrimp. Stir-fry until well combined over low heat. Add fried pork rinds, dried shrimp powder, stir-fry until well blended. Add crushed peanuts, shredded kaffir lime leaves, sliced long beans, stir-fry until well blended. When finished, scoop and serve on a plate. Eat with 100% new jasmine rice, Chat brand, cooked and side dishes.

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Herbal rice salad with winter melon juice

food Food type Main Ingredients Take time Serve Thai Salads and salads rice 40 minutes 1 place ingredient Chatlite brand rice, Khao Khao 43 1 cup cooked with butterfly pea flower water 1 tablespoon chopped lemongrass 1 tablespoon chopped shallots 1 tablespoon chopped cucumber 1 tablespoon chopped green beans 2 leaves, shredded kaffir lime leaves 5 petals, coarsely chopped lotus petals (helps nourish the heart) 1 lemon wedge 2 betel leaves 15 grams of small pieces of pomelo 4 pieces of boiled shrimp meat 20 grams shredded chicken breast 1 tablespoon toasted coconut 2 teaspoons dried shrimp powder 2 teaspoons coarsely crushed roasted white and black sesame seeds 1 teaspoon chopped chili Butterfly pea flower 1 cup winter melon juice ((for winter melon dressing)) 1 tablespoon grilled shrimp paste (for the winter melon dressing) 3 teaspoons fish sauce ((for the winter melon dressing)) 2 teaspoons lime juice (for the winter melon dressing) Preparation Cook Chatlite brand rice, Khao Khao 43, with butterfly pea flower water. Chop the salad ingredients (lemongrass, shallots, cucumber, long beans, kaffir lime leaves, lime, and lotus petals). To make the dressing, heat a pot over the stove, add a little winter melon juice, and grilled shrimp paste. Stir until the shrimp paste dissolves. Add the remaining winter melon juice. Season with fish sauce and lime juice. Mix well and turn off the heat. Put all ingredients on a plate and serve.

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Khun Jom's Chili Paste Fried Rice

food Food type Main Ingredients Take time Serve Thai Rice and flour rice 90 minutes 1 place ingredient 1 cup of 70% mixed fragrant rice, Chat brand (cooked) 8 cloves of Thai garlic 1 tablespoon red chili peppers, seeds removed 10 pieces of garden chili peppers 15 grams of grilled shrimp paste 1 ½ tablespoons palm sugar 1 tablespoon fish sauce ½ a gooseberry 1 tablespoon ground dried shrimp 2 teaspoons chopped pickled garlic 1 ½ tablespoons lemon juice 1 piece of grilled catfish Vegetable oil for frying Various fresh vegetables Crispy fish for side dish 30 grams of sweet pork, served as a side dish, divided into chili paste Salted egg yolks, formed into small balls and served as a side dish 1 tablespoon vegetable oil ((sweet pork recipe)) 2 roots of coriander root ((sweet pork recipe)) 2 teaspoons garlic ((sweet pork recipe)) ½ teaspoon pepper ((Sweet Pork Recipe)) 40 grams of sliced shallots ((sweet pork recipe)) 70 grams of palm sugar ((sweet pork recipe)) 200 grams of diced boiled pork belly ((sweet pork recipe)) 100 ml. plain water ((sweet pork recipe)) 1 teaspoon sweet soy sauce ((sweet pork recipe)) 1 tablespoon seasoning sauce ((sweet pork recipe)) 2 teaspoons fish sauce ((sweet pork recipe)) Preparation Make chili paste by adding garlic, red chili without seeds, garden chili, pound until fine. Add grilled shrimp paste, followed by palm sugar and fish sauce. Pound the ma-uek and mix well. Add the dried shrimp powder, chopped pickled garlic, and lime juice. Mix well. To make crispy catfish, pound the grilled catfish until the meat is fluffy. Then mix it with oil, beat it together, and fry it in a pan until it is cooked and looks nice. Steps for stir-frying sweet pork: Heat a pan with oil. When the pan starts to heat up, add the three ingredients (coriander root, garlic, and crushed pepper) and stir-fry until fragrant. Add sliced shallots and palm sugar. Simmer the palm sugar until it becomes caramel. Add the diced boiled pork belly and stir-fry in a pan. Add water. Season with sweet soy sauce, seasoning sauce, fish sauce. Simmer until the pork is tender. Stir-frying steps for chili paste: Heat a pan, add sweet pork, add the pounded chili paste, stir-fry until well blended. Then add the crispy catfish and stir-fry until well blended. Add cooked rice and stir-fry with chili paste. Stir-fry until well blended. Arrange on a plate and serve with side dishes and fresh vegetables.

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Crispy Ruby Bingsu

food Food type Main Ingredients Take time Serve Thai Dessert fruit 60 minutes 4 places ingredient 500 ml plain water (syrup) 1 handful of pandan leaves (to make concentrated pandan water) (syrup) 500 grams of white sugar (syrup) 1 teaspoon jasmine scent (syrup) 500 ml. Amphawa Smoked Coconut Milk (Coconut Milk) 1 teaspoon salt (coconut milk) 500 ml. Red syrup (ruby syrup) 100 grams of fresh butterfly pea flowers (crispy ruby) 230 grams of diced water chestnuts (crispy ruby) 300 grams of tapioca flour (crispy ruby) 500 grams of crushed ice or small tubes (crispy ruby) Preparation Make pandan syrup by boiling water and adding pandan leaves. When the water boils and the pandan leaves start to wilt, add white sugar and jasmine scent. Make the topping. Place a pot on the stove and add the Amphawa brand smoked coconut milk. Add salt. Stir until it is cooked and turn off the heat. Make crispy ruby, diced water chestnuts, soaked in red syrup and fresh butterfly pea water to get beautiful colors. Strain to get only the water chestnuts, then coat them in tapioca flour. Use a sieve to filter the water chestnuts and sift out the excess flour. Boil in boiling water for about 3 minutes over medium heat. When cooked, it will float to the surface and become translucent. Scoop it out. Blue framed ruby with butterfly pea flowers, do the same as steps 3-5. Take the concentrated pandan syrup and coconut milk and blend with ice until smooth. Arrange in a cup, place the crispy ruby on the bottom, scoop the coconut milk bingsu on top and top with crispy ruby on top. Serve.

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Sweet Pork and Shrimp Paste Fried Rice

food Food type Main Ingredients Take time Serve Thai Rice and flour pig 0 minutes 0 places ingredient 2 tablespoons lard (for shrimp paste fried rice) 50 grams of garlic ((for shrimp paste fried rice)) 2 tablespoons shrimp paste ((for shrimp paste fried rice)) 300 grams of 100% new-season jasmine rice, Aero brand, cooked ((for shrimp paste fried rice)) 2 tablespoons lard (for sweet pork) 30 grams of sliced shallots (for sweet pork) 150 grams of pork belly, skin removed ((for sweet pork)) 2 tablespoons fish sauce ((for sweet pork)) ½ tbsp dark soy sauce ((for sweet pork)) 50 grams of palm sugar ((for sweet pork)) 2 pieces of fresh sliced chili peppers ((side dish)) 1 piece of sliced long beans ((side dish)) 30 grams of sour mango, cut into long strips ((side dish)) 10 pieces of fried Chinese sausage, sliced ((side dish)) 1 egg, sliced into small pieces, chicken eggs ((side dish)) 30 grams of sliced shallots ((side dish)) 10 pieces of fried dried shrimp ((side dish)) 1 cucumber ((side dish)) ½ lime ((garnish)) Sweet Pork ((side dish)) 3 pieces of fried dried chili ((side dish)) Coriander for garnish ((side dish))

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ข้าวเหนียวหมูทอด ไก่ทอด พร้อมแจ่วปลาร้าสุดแซ่บ

Sticky rice with fried pork, fried chicken, and spicy fish sauce

food Food type Main Ingredients Take time Serve Thai 1 Meat dishes pig 120 minutes 10 places ingredient - Palm oil, Ruby brand (for frying) 1 tablespoon pork seasoning powder (marinade sauce) 25 grams of sugar (marinade sauce) 5 grams of salt (marinade) 50 grams of seasoning sauce (marinade) 50 grams oyster sauce (marinade) 1 teaspoon ground white pepper (marinade) 1 kilogram pork hip or pork belly, sliced (fried pork ingredients) 70 grams of marinade sauce (fried pork ingredients) 70 grams of crispy flour (for fried pork) 1/2 teaspoon baking soda (for fried pork) 50 grams of crushed Thai garlic (for fried pork) 50 grams of water (for fried pork) 1 kg. Chicken Wings (Fried Chicken Ingredients) 60 grams of marinade sauce (fried chicken ingredients) 50 grams of crushed Thai garlic (for fried chicken) 70 grams of crispy flour (for fried chicken) 50 grams of water (for fried chicken) 25 grams of green chili peppers (ingredients for fermented fish sauce) 25 grams of red chili peppers (ingredients for fermented fish sauce) 120 grams of cherry tomatoes (ingredients for fermented fish sauce) 80 grams of shallots (ingredients for fermented fish sauce) 40 grams of Chinese garlic (ingredient for fermented fish sauce) 50 grams of boiled fish sauce (ingredients for fermented fish sauce) 1 teaspoon sugar (ingredient for fermented fish sauce) Preparation Marinade sauce Mix pork seasoning powder, sugar, salt and various seasoning sauces. Mix until the ingredients are well combined. Then add pepper and mix well. Fried Pork Apply the marinade to the pork and massage it in. Add the crushed garlic and mix it well. Then add the baking soda. Add the crispy flour and water, knead until combined, and let it rest for 30 minutes. Heat a pan with oil. When hot, add the pork and fry over medium heat. fried chicken Marinate the chicken wings. Add the chicken marinade sauce and massage it well. Add the crushed garlic and mix well. Then add the crispy flour and water and marinate for at least 1 hour. Heat a pan with oil over medium-low heat and fry the chicken until it is cooked and has a nice color. Fish sauce dip Roast the ingredients over low heat. Roast the chilies until cooked and set aside. Roast the garlic (chopped) until cooked, then roast the shallots (chopped) until cooked. Roast the tomatoes until cooked, remove the skin. Pound together the roasted chili, garlic, and shallots. Then add the tomatoes and pound together. Season with boiled fish sauce, sugar, pound and mix well. Serve with fried pork and fried chicken.

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Fried auspicious offerings with chili and garlic

food Food type Main Ingredients Take time Serve Thai side dish chicken 30 minutes 2 places ingredient 3 tablespoons Savepak Crispy Flour (Pork, Duck, Chicken, Fried with Chili and Garlic) 200 grams of braised duck (pork, duck, chicken, fried with chili and garlic) 200 grams of boiled chicken (pork, duck, chicken, fried with chili and garlic) 150 grams of pork belly (pork, duck, chicken, fried with chili and garlic) ½ teaspoon ground pepper (pork, duck, chicken, fried chili and garlic) 1 teaspoon curry powder (pork, duck, chicken, fried with chili and garlic) 1 tablespoon light soy sauce (pork, duck, chicken, fried with chili and garlic) 1 tablespoon oyster sauce (pork, duck, chicken, fried with chili and garlic) 1 egg (pork, duck, chicken, fried with chili and garlic) 40 grams of spring onions (pork, duck, chicken, fried with chili and garlic) 70 grams of red chili peppers (pork, duck, chicken, fried with chili and garlic) 40 grams of garlic (pork, duck, chicken, fried with chili and garlic) 10 grams of salt (pork, duck, chicken, fried with chili and garlic) Oil for frying (pork, duck, chicken, fried with chili and garlic) 200 grams Savepak Crispy Flour (Crispy Fried Shrimp, Fish) 200 grams Savepak Bread Crumbs for Fried Soup (Shrimp, Fish, Crispy) 200 grams of white shrimp (crispy fried shrimp, fish) 200 grams of steamed golden sea bass (shrimp, fish, fried crispy) 1 egg (fried shrimp, fish) 50 ml. plain water (for fried shrimp, fish) Oil for frying (shrimp, fish, fried) Preparation Making fried pork, duck and chicken with garlic Take the chicken, duck, and pork that have been worshipped and cut them into bite-sized pieces. Season with ground pepper, light soy sauce, curry powder and eggs. Mix well. Add Savepak crispy flour and mix well. Heat oil in a pan and fry. Roast garlic in a pan, red chili, salt, spring onion, then add fried meat and stir-fry until well blended. Ready to serve. Making crispy fried shrimp and fish Mix Savepak crispy flour with eggs until well blended. Add water and mix well. Take the shrimp and fish, coat them in the prepared flour, then coat them in breadcrumbs and fry. Savepak Heat a pan with oil and fry until cooked. Drain the oil and serve.

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Pork blood soup

food Food type Main Ingredients Take time Serve Thai Soup / Curry / Clear Soup pig 60 minutes 1 place ingredient 200 ml Broth (per serving) 40 grams of tender pork (quantity per serving) 40 grams of bouncy pork (quantity per serving) 60 grams of pork blood cubes (quantity per serving) 20 grams of morning glory, leaves plucked (quantity per serving) 20 grams bean sprouts (per serving) 5 grams fried garlic (per serving) 5 grams of pickled mustard greens (amount per serving) 2 grams of pork rinds (per serving) 1 gram ground pepper (per serving) 12 cubes, Ros Dee, soup cubes (soup) 12 liters of water (broth) 1 kilogram pork hip (cut into pieces) (tender pork) 150 ml. plain water (soft pork) 1 egg white (soft pork) 20 grams of tapioca flour (soft pork) 5 grams of salt (soft pork) 20 grams of sugar (soft pork) 20 grams of pork flavor seasoning powder (soft pork) 1 kilogram pork hip meat (bouncy pork) 250 grams of firm pork fat (bouncy pork) 100 grams of ice (bouncy pork) 10 grams of sesame oil (bouncy pork) 10 grams of salt (bouncy pork) 20 grams of oyster sauce (bouncy pork) 25 grams of sugar (bouncy pork) 20 grams of tapioca flour (bouncy pork) 10 grams of water (bouncy pork) Preparation Making Soup Place a pot on the stove to boil the soup. Add the seasoning and soup cubes and stir until dissolved. Making tender pork Slice the pork into thin slices and place in a container. Add water, egg white, cornstarch, salt, sugar, seasoning powder, pork flavor, mix everything together and marinate for about 10 minutes. Making bouncy pork Put the pork hip, pork fat, ice, season with sesame oil, salt, oyster sauce, sugar, cornstarch, and water in a blender and blend until the ingredients are well blended. Put the minced pork into a piping bag. Making pork blood soup Boil the bouncy pork until cooked. Then scoop the tender pork and pork blood cubes into a basket and boil until cooked. Then add the morning glory and bean sprouts and boil in a pot of soup. Pour into a bowl, add pork balls, ladle soup over it, sprinkle with fried garlic, Chinese celery, pork rinds, ground pepper, and it’s ready to serve.

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Emperor's Auspicious Stir-fried Noodles

food Food type Main Ingredients Take time Serve Thai Noodles and pasta Noodles and pasta 30 minutes 1 place ingredient 250 grams of white noodles, Aero brand 150 grams of fresh duck breast, Aero brand 50 grams of oil for frying 120 grams of white shrimp (peeled), Aero brand 70 grams squid 50 grams carrots 70 grams yellow bell pepper 70 grams red bell pepper 3 tablespoons Aero brand all-purpose stir-fry sauce 50 grams of frozen shiitake mushrooms, Aero brand ½ teaspoon ground pepper 70 grams bean sprouts 30 grams of spring onions Preparation Boil the Aero brand white rice vermicelli until cooked. Boil the shrimp and squid until cooked and set aside. Take fresh duck breast, Aero brand, and grill it on a pan. When done, cut into bite-sized pieces. Heat a pan with oil for stir-frying. When the pan is hot, add the Aero brand white rice vermicelli and stir-fry until the noodles are fragrant. Add boiled shrimp and squid and stir-fry until fragrant. Add prepared duck breast and add a little vegetable oil. Add carrots, yellow and red bell peppers and stir-fry until cooked. Add Aero brand all-purpose sauce, Aero brand frozen mushrooms, ground pepper, stir-fry until well blended, add bean sprouts, spring onions, stir-fry over high heat until the bean sprouts are loose. Ready to serve

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fish maw

food Food type Main Ingredients Take time Serve Thai side dish crab 30 minutes 1 place ingredient 2 pieces of frozen soft-shell crabs, Aero brand (crispy fried soft-shell crabs) 40 grams of wheat flour (soft-shell crab) 300 grams of vegetable oil for frying (soft-shell crab) 30 grams of vegetable oil for stir-frying (stir-frying with curry powder) 40 grams of onion (fried with curry powder) 5 grams curry powder (stir-fried curry powder) 15 grams minced garlic (stir-fried with curry powder) 150 grams of evaporated milk (fried with curry powder) 40 grams coconut milk (for stir-frying with curry powder) 30 grams of oyster sauce (for stir-frying with curry powder) 25 grams fish sauce (for stir-frying with curry powder) 5 grams of seasoning sauce (curry powder) 5 grams of sugar (for stir-frying with curry powder) 8 grams ground black pepper (for curry powder) 50 grams of chili oil (for stir-frying with curry powder) 40 grams of spring onions (fried with curry powder) 30 grams of Chinese celery (stir-fried with curry powder) 30 grams red chili (stir-fried with curry powder) 3 eggs (fried with curry powder) Preparation Making fried soft-shell crabs Take frozen soft-shell crabs, Aero brand, and thaw them. Then cut them into pieces. Coat the cut crabs in flour. Heat a pan with oil over high heat for frying. Add the crab and fry until cooked through. Making curry powder stir fry Place a pan over medium heat. Add vegetable oil for frying. Add onion and fry a little. Add curry powder and fry until well combined. Add minced garlic. Add evaporated milk, coconut milk, stir a little, then add seasonings, oyster sauce, fish sauce, seasoning sauce, sugar, ground black pepper, mix well. Add chili oil and simmer until thick. Add spring onions, celery, and red chili. Mix well. Beat the eggs with the chili oil until well blended, then pour into the prepared pan. Stir at low speed. Turn off the heat. Pour the mixture over the fried soft-shell crabs and serve.

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Kimchi Soup

food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 500 ml. plain water ((boiled chicken legs)) 100 grams of chicken legs ((boiled chicken legs)) 30 g Chongjongwon Gochujang Korean Chili Sauce ((boiled chicken legs)) 15 grams sesame oil 10 grams ginger 10 grams garlic 5 grams chopped Japanese leeks 30g Chongjongwon Gochujang Korean Chili Sauce 15 g Chongjongwon Korean chili powder, coarse type 125 grams kimchi 300 ml plain water 10 grams of sugar 4 grams of salt 150 grams of white tofu 1 egg Preparation Bring water to a boil, add gochujang, Korean chili sauce, stir until dissolved, when the water boils, add chicken legs, boil for 30 minutes, set aside. Put sesame oil in a pot, ginger, garlic, stir-fry until fragrant, add Japanese leek, stir-fry until well blended, add gochujang, Korean chili sauce. Stir to mix well, add coarsely ground Korean chili peppers, add kimchi, add water. Season with sugar and salt. Cut the tofu and add the chicken legs to the pot and bring to a boil.

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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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Hat Yai fried chicken

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