Recipe
Aero Butter Croissant
food Food type Main Ingredients Take time Serve Western food Dessert other 30 Min 1 place
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Pani Puri
food Food type Main Ingredients Take time Serve India Snacks Flour and bread 45 Min 5 places ingredient 200g Pani Puri Magic Treat 200 grams sweet potato 200 grams of chickpeas 3 grams Chaat Masala 2 grams of salt 10 grams of coriander 10 grams of shallots Preparation Boil sweet potatoes until cooked, peel, dice and set aside. Boil sweet corn kernels until cooked. Set aside. Boil chickpeas until cooked. Remove and drain. Season with salt, chak masala, chopped coriander and chopped shallots.
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Shrimp fried rice
food Food type Main Ingredients Take time Serve Thai rice shrimp 30 Min 2 places ingredient 10 grams Aero frozen diced carrots 1000 grams 10 grams of spring onions 0.5 grams, Safepack, ground white pepper, 1000 grams 0.5 limes, pack of 50 30 ml Aero Soybean Oil 1 liter x 3 bottles 2 Aero eggs, size 2, with lid x 30 eggs 1 set of black spoon and fork set, plastic wrapped, panel type, size 15 cm. x 50 sets 1 set Aero black PP food box 1 compartment with lid 1100 ml. x 25 sets 200 grams Thai Ruangkwan 100% old jasmine rice 5 kg. 120 grams Aero frozen white shrimp (160-194 pieces/pack) 1000 grams 60 ml. Aero brand fried rice sauce 1100 g.X1 10 grams of peeled fresh garlic, 500 grams 10 grams of onions, peeled, 1 kilogram Preparation Heat oil and stir-fry garlic. Add carrots and onions and stir-fry until cooked. Crack the eggs into the pan and stir-fry until the eggs are cooked through. Add shrimps and stir-fry until shrimps are cooked, then add rice and sauce. Stir-fry until well combined and finally add chopped spring onions. Serve sprinkled with ground white pepper and garnished with a lemon wedge.
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Seagull Gladiator 5GX, a secret item for pros
food Food type Main Ingredients Take time Serve Cooking techniques side dish other 30 Min 1 place
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Salmon Donburi with overflowing egg
food Food type Main Ingredients Take time Serve Japan Seafood Salmon 30 Min 1 place ingredient Pickled Egg Yolk 5 Deli Fresh organic eggs 125 ml Aero Soy Sauce 20 ml Aero Mirin Seasoned rice 300 grams Aero Japanese rice Sasanishiki 45 ml. Aero Sushi Rice Seasoning 360 ml Aero drinking water, size 6 liters Donburi 1 egg, pickled egg yolk 200 grams of seasoned rice 120 grams of salmon, 8 pieces 15 grams of frozen seasoned salmon roe 15 ml Aero Shoyu Sushi Recipe 5 grams ARO frozen fresh wasabi 1 set Aero Sakura PP round bowl with lid, pack of 25 sets 2 sets, black spoon and fork set, plastic wrapped, panel type Preparation Mix soy sauce and mirin together. Separate the raw egg yolk from the egg white and add to the marinade. Refrigerate for 10 minutes, then flip over and refrigerate for another 10 minutes. Wash Japanese rice until the water is clear. Soak for 30 minutes before cooking. Cook until done. Wait until the rice is cooked, then scoop out the rice and season with sushi rice seasoning. Mix the ingredients together. Slice the salmon into bite-sized pieces and deep-fry the skin until crispy. Serve by scooping rice into a bowl, arrange salmon on top of the rice, place salmon roe in the center, followed by pickled egg yolk, fried salmon skin. Served with shredded ...
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Fettuccine with Truffle Mushroom Cream Sauce
food Food type Main Ingredients Take time Serve Western food Noodles and pasta Noodles and pasta 30 Min 1 place ingredient Truffle Mushroom Cream Sauce (Total weight of sauce after cooking is 220 grams) 30 g. Viander Truffle Mushroom Sauce 40 grams of onions, peeled, 1 kilogram 200 ml Millac Gold Cream 1 liter 2 grams Aero iodized table salt 200 grams x 12 bags 3 grams , Spoon brand, pure white sugar, 1 kg. x 5 bags 0.5 g ground black pepper 10 grams unsalted butter 5 grams all-purpose flour 1 dish cost per 65 grams La Molisana Fettuccine No. 104 110 g Truffle Mushroom Cream Sauce 2 ml Ondoliva Olive Oil, Truffle Flavor (to sprinkle) 1 gram of Canaruro Parmesan Cheese Powder 50 g Aero Frozen Sliced Champignon Mushrooms 5 ml Aero Soybean Oil 1 liter x 3 bottles 1 set of black spoon and fork set, plastic wrapped, panel type, size 15 cm. x 50 sets 1 set Aero food tray PP 1 compartment with lid, pack of 25 sets Preparation How to make sauce Heat a pan, add butter and fry the onion until it starts to turn translucent. Add the all-purpose flour and fry. Add the concentrated mushroom and truffle sauce and stir-fry for a while. Top with cream and seasoning. How to boil noodles Boil about 1 liter of water per 100 grams of pasta. When boiling, add salt and pasta and boil for 11 minutes, then cook. Cooking instructions for 1 serving Heat a pan with oil. When the oil is hot, add the mushrooms and stir-fry until cooked. Add the truffle mushroom sauce when the sauce is thick. Add the noodles and stir-fry until well combined. Serve sprinkled with grated Parmesan cheese and truffle-scented olive oil.
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Pork Panang Curry
food Food type Main Ingredients Take time Serve Thai Soup / Curry / Clear Soup pig 60 Min 2 places ingredient Panang curry paste, yield 150 grams 2 grams of flower salt 25 grams of thickly sliced lemongrass Kaffir lime peel, 0.5 piece 6 grams of galangal 6 grams of coarsely chopped coriander root Aero white peppercorns 2 grams 2 grams of yellow turmeric 1 gram coriander seeds 1 gram cumin seeds 35 grams of peeled Thai shallots Dried chili peppers, stems removed, 25 grams Thai shrimp, shrimp paste, 10 grams Curry ingredients Fresh coconut milk 500 grams Panang curry paste 60 grams 400 grams of sliced pork loin Healthy Boy, Real Fish Sauce , 50 grams Mitr Phol Cane Sugar mixed with Coconut Sugar 50 grams 120 grams of eggplant 30 grams of red chili peppers, sliced diagonally 20 grams of yellow chili peppers, sliced diagonally 3 grams of kaffir lime leaves Preparation Curry paste Pound together the salt flower, lime peel, galangal, and lemongrass until fine. Then add the coriander root. Pound the yellow turmeric until fine again. Add the coriander seeds and cumin seeds. Finely pound white peppercorns, add shallots and dried chili. Pound again until well blended. Add shrimp paste and pound until well blended. Curry paste ingredients Simmer coconut milk and curry paste until well blended. Then add pork and simmer until pork is cooked. Then season with palm sugar and fish sauce. Cover and simmer. To make the pork soft, add the kaffir lime leaves and eggplant. Cover the lid to prevent the eggplant from turning purple. When the eggplant is cooked, turn off the heat and add the sliced chili and shredded lime.
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Thai Sky Products l Secret items for pros
food Food type Main Ingredients Take time Serve Cooking techniques side dish other 30 Min 1 place Preparation In addition to the exact recipe, "Seasonings" are also an important part. The better the items, the more advantages you will have. It helps the chefs at the restaurant to cook food more easily, with delicious and well-rounded flavors, and also serves customers quickly. A secret pro item, we recommend Fa Thai seasoning powder, pork flavor, which contains meat and spices. Whether stir-frying, deep-frying, boiling, marinating, or making a spicy salad, it can handle every menu. It's delicious, guaranteed! For restaurants that have soup menus, don't miss out on Fa Thai clear soup powder. It helps you make soup that is naturally clear, not cloudy, and has a delicious, well-rounded taste. It is extracted from real ingredients and spices, reducing the steps of simmering soup. In addition to soup, you can also make clear soup, rice soup, congee, barbecue, etc. You can make a variety of menus like this. You must have it in your restaurant. And shops that have problems using fresh limes, some seasons have little water - a lot of water, difficult to control the quality of the ingredients, or are worried about the price of limes which are highly volatile, Fa Thai lime powder might be a good item because it is limes freshly squeezed from the fruit, sour taste, fragrant, can be used as a substitute for fresh limes or mixed with fresh limes in the shop, with 1 sachet having the sourness equivalent to 160 limes, consistent taste, able to control costs. Buy ingredients at Makro or Makro Click: www.makroclick.com/th
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Sukhothai noodles
food Food type Main Ingredients Take time Serve Thai Noodles and pasta pig 30 Min 1 place ingredient Broth 5,000 ml. 1000 grams of pork bones 300 grams of radish 20 grams of coriander root Thai garlic, peeled, 50 grams Aero white peppercorns 10 grams 15 grams of pandan leaves 30 grams of salt 80 grams of granulated sugar Healthy Boy Soy Sauce, Formula 1, 40 ml. Pork seasoning powder 15 grams 6000 ml of plain water 500 grams of fatty pork Seasoning Mitr Phol Pure White Sugar 50 grams Healthy Boy , 100 ml. Fish Sauce Seasoned minced pork Aero Frozen Minced Pork 200g Healthy Boy, 10 grams of fish sauce 5 grams of sugar 50 grams of plain water 1 serving of Sukhothai noodles Mahachai, small noodles, 60 grams 30 grams of bean sprouts 30 grams of yardlong beans 20 grams of Chinese steamed dumplings Pork meatballs, pork mixed with chicken, 25 grams Fatty pork (pork hip) 20 grams Dumpling sheets (crispy dumplings) 5 grams Fried garlic, pork rinds, 10 grams 5 grams of chopped sawtooth coriander Aero ground garden chili 5 grams 30 grams of boiled minced pork Seasoning 15 grams Aero Frozen Lemon Juice 15 ml. Red shrimp 5 grams Rai Thep ground peanuts 15 grams Broth 150 grams Preparation Soup Boil water, pork bones, and fatty pork until boiling, then reduce heat and skim off foam. Add radish, pandan leaves, coriander root, garlic, white peppercorns. Season with rock sugar, salt, seasoning powder, and light soy sauce. Simmer for at least 1.30 hours. Seasoning Simmer sugar and fish sauce together until blended. Mix together lime juice, chili powder, peanuts, red shrimp, and boiled minced pork. Then add the soup and mix well. Sukhothai noodles Boil noodles, bean sprouts and winter melon, then put in a bowl. Arrange boiled pork, fish maw, pork meatballs, and fried garlic. Pour the sauce over the noodles, sprinkle with coriander leaves and crispy wontons.
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Garlic Butter Croissants with Cheese
food Food type Main Ingredients Take time Serve Western food Dessert Flour and bread 30 Min 1 place ingredient Egg Wash (makes 22 pieces, 45 grams) 1 ARO chicken egg, size 2, with lid, 30 eggs 30 ml Magnolia pasteurized fresh milk 2 liters 1 serving 50 g Embak House Butter Croissant (1 piece) 12 grams of garlic butter, 500 grams, Aero brand 30 grams of Deli Fresh shredded mozzarella 2 grams Egg Wash 1 box Aero Bakery Box Model PR-103 x 100 boxes Preparation Mix egg yolks and milk together. Place the deflated frozen croissants in a room temperature not exceeding 25-26 degrees Celsius. When the croissants have doubled in size, brush them with the egg yolk and milk mixture. Then put in the oven at 170 degrees for 15-20 minutes. Before serving, cut the croissants in half to spread butter and sprinkle cheese on top. Bake in the oven for 10 minutes at 170 degrees.
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Pan-fried eggs, a menu that generates income
food Food type Main Ingredients Take time Serve Thai 1 Snacks other 30 Min 1 place ingredient 3 ARO eggs, size 2, with lid, 30 eggs 10 grams ARO frozen minced pork 1 kg 2 ml Aero white soy sauce formula 1 6000 grams 10 ml Aero Soybean Oil 1 liter x 3 bottles 10 grams ARO pork sausage 300 grams 7 grams ARO Chinese sausage 500 grams 5 grams unsalted butter 10 grams of frozen mixed vegetables Aero 1 kg 1 organic cherry tomato, 300 g (15-21 pieces) 0.1 g. Safepack ground white pepper 1000 g. 1 ml. Maggi dipping sauce 200 ml. x 6 bottles 1 gram of spring onion Preparation Cut the pork roll into the desired size and boil in boiling water. Set aside. Stir-fry minced pork until cooked, season and set aside. Cut Chinese sausage into the desired size. Place in a pan and heat it up. Add a little water. Stir-fry until the oil from the Chinese sausage starts to come out and the sausage turns a nice color. Then set aside. Put a pan on the stove and add water. Wait until the water boils. Put butter in a foil cup and place the foil cup in a pan. Heat the water to cook the eggs. Wait until the eggs start to set before adding the toppings. Sprinkle with ground white pepper and chopped spring onions.
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Salmon Lemon Risotto
food Food type Main Ingredients Take time Serve Fusion food Meat dishes Salmon 45 Min 1 at ingredient Ingredients for fish marinade 1000 ml plain water 100 grams of Prungthip iodized table salt 50 grams of fine white sugar 5 grams coriander 1 lemon zest 150 grams of fresh salmon, cut into pieces, with skin, Marine Pro brand (ingredients for making fish steaks) Fish marinade 25 ml olive oil 10 grams garlic 3 grams fresh thyme leaves 0.5 grams of salt 0.5 g ground pepper 25 grams unsalted butter 150 grams Lemon Risotto 2 grams chopped parsley 3 ml Giuliano Tartufi White Truffle Olive Oil 0.25 yellow lemons (1/4 lemon) Ingredients for Lemon Risotto 170 grams chicken stock 10 ml olive oil 5 grams chopped onion 5 grams chopped shallots 2 grams minced garlic 15 grams Parmesan cheese 30 ml white wine 70 grams of Viander Arborio rice 10 grams unsalted butter 5 grams of salt 3 grams ground black pepper 5 grams of chopped pickled lemon zest 5 grams parsley 30 ml Millac Gold Cream 1 liter Preparation How to make fish steak (1 serving, takes 45 minutes) ) Take the salmon that has been marinated for 45 minutes and pat dry. Heat a skillet over medium heat. Add olive oil. Place fish backside down. Season with salt and pepper. Grill fish for 3-5 minutes per side. Turn and season with salt and pepper again. Add garlic, thyme, butter, and ladle the oil over the fish until cooked. Serve. Place the Lemon Risotto on a plate. Place the fish on the Risotto. Serve with the lemon. Sprinkle a little chopped parsley on the Risotto. How to make Lemon Risotto (1 serving, 40 minutes) Wash the rice in clean water 2-3 times and set aside. Place a pan over low heat, add olive oil, then add onion, chopped shallots and chopped garlic. Stir-fry until the onion is translucent (do not brown). Add rice and stir-fry until well combined. Add white wine. When the wine starts to dry, add soup stock, one ladle at a time. Continue to stir-fry until dry, then add soup stock until the rice is cooked. Then add butter, parmesan cheese, cream, salt, pepper, mix well, do not let the butter break. Add pickled lemon zest and it's done. How to make fish marinade (1 serving) Mix water, salt and sugar together until dissolved. Pat the fish dry and add to the marinade, then garnish with coriander and lime zest. Soak the fish for 45 minutes. This marinade can be reused up to 2 times.
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