Recipe
Noodle-free Rad Na with Chinese Kale
food Food type Main Ingredients Take time Serve Thai Noodles and pasta pig 30 Min 1 place ingredient 100 grams of kale 80 grams Pro Butcher Frozen Sesame Oil Marinated Pork 1 egg, Aero, size 2, with lid 40 ml Aero Sauce 1100 g. 240 ml clean water 1 gram Aero iodized table salt 200 grams x 12 bags 10 grams fresh garlic, peeled (minced) 30 grams Aero Soybean Oil 1 liter x 3 bottles 10 grams Aero tapioca flour 20 ml. clean water (used for mixing with tapioca flour) 1 set Aero bowl with clear PP lid, 24 oz., pack of 50 pieces 2 sets of Aero long spoon and fork set, clear PS, pack of 50 pairs Preparation Bring clean water to a boil, add salt, then blanch the chopped kale in it. Then, put the chocolate in clean water mixed with ice, and scoop it up and set aside to drain. Heat a pan with oil, then add pork and stir-fry until cooked. Add the sauce and water. Wait until the water boils. Mix the cornstarch with water and add it. Stir continuously until the water is thick. Crack the eggs into the bowl and stir until the eggs are cooked. Mix the ingredients well. Place the blanched kale stems on a serving plate. Pour the sauce over the kale. Serve with chili sauce, sugar, chili powder and pepper.
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Steamed sea bass and squid with lime
food Food type Main Ingredients Take time Serve Thai side dish fish 30 Min 1 place
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Hachimaki
food Food type Main Ingredients Take time Serve Japan Snacks other 30 Min 1 place ingredient 1 egg, Aero, size 2 80 grams of okonomiyaki flour 30 grams shredded cabbage 25 grams Aero Soybean Oil 1 liter x 3 bottles 2 grams Aero seaweed, grilled and cut into strips, sprinkled on top 2 grams of dried bonito flakes (katsuo) 1 pair of Japanese chopsticks, tear-off type, size 21 cm, pack of 100 pairs 1 piece Kraft paper tray Okonomi flour, yield 175 grams, makes 4 servings 50 grams cake flour 120 ml clean water 5 ml Aero concentrated dried fish soup 1 egg, Aero, size 2 Hachimaki Okonomiyaki 30 grams Aero frozen thin ramen noodles 15 grams aro bacon (cut into 1/2-inch thick pieces) 40 ml aro okonomiyaki sauce 15 grams Aero Mayonnaise Preparation Sift cake flour into a mixing bowl and set aside. Mix clean water with concentrated dried fish stock and eggs together. Gradually pour into cake flour until well combined. Set aside for 30 minutes. Place a small round pan on the stove, add oil, then crack an egg into it and fry until the egg white is cooked and the yolk is still raw, then set aside. Heat a pan with a little oil. Add the ramen noodles and stir-fry. Season with 30 ml of Aro Okonomiyaki Sauce. Stir-fry until the ingredients are well combined and set aside. Place a Teflon pan on the stove, add a little oil, add half of the batter, spread it thinly. Sprinkle with shredded cabbage, chopped bacon, seasoned stir-fried ramen noodles, then top with another layer of batter, flip over, and spread okonomiyaki sauce. Wait until the other side of the dough is browned, flip it over and spread the okonomiyaki sauce on the other side. When everything is cooked, use chopsticks to roll it into pieces, arrange on a serving plate, pour Aro, okonomiyaki sauce, mayonnaise, seaweed, bonito flakes and place a fried egg on top.
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Mackerel Rice with Condiments
food Food type Main Ingredients Take time Serve Thai rice fish 30 Min 1 place ingredient 80 grams , Chat brand, 100% new jasmine rice 1 whole steamed tuna 40 grams of diced cucumber 15 grams of peeled and chopped shallots 30 grams fresh garlic, peeled and chopped 5 grams chopped green onions 5 grams of garden chili peppers, stems removed, sliced 3 grams chopped coriander 20 grams of dressing 15 ml Bonus Palm Oil 1 gram coriander leaves for garnish 5 ml. Dek Somboon, real fish sauce 8 grams Mitr Phol pure white sugar Dressing 45 g Aero Frozen Lemon Juice 35 ml. Dek Somboon, real fish sauce 35 grams Mitr Phol pure white sugar Preparation Make the dressing by mixing sugar, fish sauce, and lime juice together. Mix well. Remove the mackerel from the meat and set aside. Heat a pan and add oil. Add the mackerel and fry until golden brown. Scoop out the oil, leaving enough for frying the garlic. Stir-fry until the garlic turns yellow, add sugar and season with fish sauce, followed by chopped spring onions. In a mixing bowl, mix cooked rice, diced cucumber, sliced chili, chopped coriander and chopped shallots together. Season with prepared dressing. Scoop rice into a plate, place mackerel on top of the rice, and garnish with coriander leaves again. Note: For 1 dish, use 1-1 1/2 tbsp of prepared sauce.
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Sushi Cup
food Food type Main Ingredients Take time Serve Japan Seafood Seafood 30 Min 1 place ingredient Cooked Japanese rice 300 grams Aero Japanese rice for sushi 360 ml clean water Sushi CUP (16 oz.) 100 grams Marine Pro Salmon with Skin (cut into 2*2 cm cubes). 30 grams Aero frozen orange seasoned fish eggs 2 pieces Aero frozen imitation crab meat (sliced diagonally) 30 grams Aero Frozen Japanese Seaweed Salad 1kgX1 20 grams Aero Frozen Japanese Egg Roll (cut into 2*2 cm cubes) 30 grams Japanese cucumber (diced, size 2*2 cm.) 0.5 g Aero Roasted Seaweed, cut into strips 200 grams of cooked Japanese rice 60 ml Sushi rice seasoning 30 ml. Aero Shoyu Sushi Sauce 5 grams Aero Frozen Wasabi 1 piece Aero PP water cup, U shape, 16 oz. x 50 pieces 1 piece Aero PET dome lid, size 98 mm, with holes 2 pieces Aero clear PP long spoons, pack of 100 By weight of ingredients, divide by half from the recipe because there are 2 layers. Preparation Wash Japanese rice until the water is clear, soak in water for 30 minutes, then cook until cooked. Wait until the rice is cooked, scoop out the rice and season with sushi rice seasoning. Serve in a 16 ounce clear plastic cup by placing the seasoned fish eggs on the bottom, followed by 100 grams of cooked Japanese rice. Then divide the salmon in half, Japanese rolled egg, Japanese cucumber, seaweed, and cut the frozen imitation crab meat diagonally, in that order. Alternate layers, add 100 grams of rice, then arrange salmon, Japanese rolled egg, Japanese cucumber, seaweed, and sliced frozen imitation crab meat on top. Garnish with seasoned fish eggs on top and sprinkle with a little seaweed.
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Smoothie shop
food Food type Main Ingredients Take time Serve Thai drink fruit 30 Min 1 place
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Spicy and sour duck salad
food Food type Main Ingredients Take time Serve Thai Meat dishes duck 30 Min 1 place ingredient 170 grams ARO frozen minced duck meat mixed with gizzards 3 grams Aero fried shallots 2 grams of Thai shallots, peeled 5 grams chopped parsley 7 grams chopped green onions 5 grams coriander 1 gram of shredded kaffir lime leaves 3 grams Aero ground garden chili 10 grams Rai Thep Roasted Rice 7 grams Aero frozen lemon juice 1000 grams 10 ml. Safepack fish sauce mix 700 ml. x 3 bottles 2 grams Aero iodized table salt 200 grams x 12 bags 70 ml. Aero drinking water, size 6 liters, 1 gallon 20 ml Bonus Palm Oil Refill Bag 1 liter x 3 bags 0.5 g. fried kaffir lime leaves (decoration) 0.5 g mint leaves (for decoration) 2 grams of dried chili peppers, stems removed (fried chili peppers for decoration) 2 grams Aero fried shallots (decoration) 2 sets of Aero 2-compartment food containers with clear PP lids, size 750 ml. 2 pairs Aero long spoon and fork set, clear PS, pack of 50 pairs Preparation Put the duck in a pot and add the soup. Stir-fry until cooked. Scoop into a mixing bowl. Add roasted rice, chili powder, lime juice, fish sauce, sliced kaffir lime leaves, spring onions, coriander, cilantro, sliced shallots, and fried shallots. Mix well. Served with side vegetables, garnished with fried dried chili, kaffir lime leaves, fried shallots and mint leaves.
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Vegan crispy pork curry with jasmine rice
food Food type Main Ingredients Take time Serve Thai rice pig 15 Min 3 places ingredient 400 grams of vegetarian pork belly 100 grams of all-purpose flour, Kite brand (for coating fried pork) 100 grams of vegetarian red curry paste 75 grams of Mitr Phol coconut sugar 30 grams shimeji mushrooms 60 grams of brown button mushrooms 30 grams of betel leaves 30 grams of cha-om 700 grams of coconut milk, Amphawa brand 30 grams red chili pepper 2 grams of kaffir lime leaves 30 grams vegetable oil 3 grams of rice flour for coconut topping 40 grams of coconut milk, Amphawa brand 300 grams of jasmine rice, Aero brand 300 grams of water 5 grams fresh jasmine flowers (6 flowers) Preparation Cook rice with jasmine water. Mix the vegetarian pork belly with all-purpose flour. Then heat up a pan, add vegetable oil, and fry the vegetarian pork belly until golden brown and crispy. Set aside. Heat a pan, add vegetable oil, add vegetarian curry paste to make it fragrant, gradually add Amphawa coconut milk, season with Mitr Phol coconut sugar, no need to add salt because vegetarian curry paste is already salty. When the coconut milk is ready, add all the mushrooms, crispy pork, cha-om, betel leaves, and red chili.
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Baked shrimp with glass noodles
food Food type Main Ingredients Take time Serve Thai Noodles and pasta shrimp 30 Min 1 place ingredient 200 grams MRP white shrimp, jumbo net bag (16-25 pieces per bag) 50 grams Aero mung bean vermicelli 30 grams Aero Glass Noodle Sauce 150 ml clean water 1 gram black peppercorns 50 grams Aero Bacon 10 grams of celery, cut into 1-inch pieces 10 grams of spring onions, cut into 1-inch pieces 5 grams coriander root 1 set Aero bowl with clear PP lid, 24 oz., pack of 50 pieces 2 sets of Aero long spoon and fork set, clear PS, pack of 50 pairs Preparation Trim the shrimp heads, split the backs, and wash them. Mix Aro glass noodle sauce with clean water until blended. Then soak the glass noodles in it. Place the chopped bacon in the oven, along with the coriander root and pepper, then add the glass noodles and the glass noodle broth. Close the lid and steam over medium heat for about 3 minutes. Then place the shrimps in a row and close the lid and steam for another 3 minutes. When everything is cooked, turn off the heat, open the lid, add the chopped celery and spring onion, and close the lid and continue to cook for another 1 minute. Then serve with seafood sauce.
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Bouncy Pork Dumplings
food Food type Main Ingredients Take time Serve Thai Soup / Curry / Clear Soup pig 30 Min 2 places ingredient Bouncy Pork Dumplings 700 grams of finely ground pork 300 grams of minced pork 10 grams baking powder 30 grams , 3 ice cubes 30 grams of Thai pork seasoning powder Fried Bouncy Pork Dumplings 60 grams of wonton sheets (12 sheets) 120 grams of bouncy pork 1000 ml palm oil 70 grams of chicken dipping sauce 10 grams of stir-fried Chinese cabbage 4 grams red chili pepper 2 grams coriander Boiled Pork Dumplings 120 grams of bouncy pork 10 grams sesame oil 20 grams fried garlic 40 ml. Jikchow Sauce 10 grams red chili pepper 10 grams chopped green onions 4 grams coriander 60 grams of wonton sheets (12 sheets) Preparation Mix all ingredients together and knead until sticky. Place in the refrigerator for about 30 minutes. Wrap the bouncy pork in dumpling wrappers to form a beautiful shape. Fry over low heat until cooked. Serve with chicken dipping sauce. Boil until cooked. Mix the boiled dumplings with sesame oil. Scoop onto a plate. Sprinkle with chopped red chili, spring onion, fried garlic. Garnish with coriander. Serve with soy sauce.
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All Purpose Sauce
food Food type Main Ingredients Take time Serve Thai side dish other 30 Min 1 place ingredient All Purpose Sauce Healthy Boy Oyster Sauce, Thick Formula, 450 g. Healthy Boy, Real Fish Sauce , 250 ml. Mitr Phol Pure White Sugar 150 grams Fried pork belly, 5 servings Pork belly 500 grams All-purpose sauce 80 grams Safepack ground white pepper 1 gram Safepack Crispy Fried Flour 100 grams 100 grams of Thai garlic, peeled and crushed 150 grams of clean water Bonus Palm Oil 30g Mixed vegetable stir fry with shrimp, 1 serving 120 grams of cauliflower 40 grams of imported Chinese carrots 60 grams of peas Broccoli 120 grams 20 grams of fresh garlic, peeled and chopped Aero Soybean Oil 25 ml. All-purpose sauce 60 grams Safepack ground white pepper 1 gram MRP white shrimp, jumbo net bag (6 pieces), 240 grams Broth 30 grams Preparation All Purpose Sauce Simmer all ingredients together until boiling. Fried Pork Marinate pork belly with all-purpose sauce, pepper, and vegetable oil. Massage until the sauce is thick. Permeates into the pork Mix the crispy flour with water and then mix until it becomes a smooth texture. Take the marinated pork and coat it in the mixed batter, then fry until cooked. Stir-fried mixed vegetables with pork Put the stir-fry sauce and marinated pork in a pan. Stir-fry the pork until almost cooked, then add the garlic. When the garlic starts to turn yellow, increase the heat and add the carrots, broccoli, and cauliflower. and stir-fried green peas until heated through, then add the soup. Season with all-purpose sauce and pepper. Stir until well combined. Served
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Stir-fried spaghetti with dried chili, bacon and Isaan sausage
food Food type Main Ingredients Take time Serve Thai Noodles and pasta other 30 Min 1 place ingredient 60 grams Aero Isan sausage 70 grams La Molisana Spaghetti No. 15 80 grams Aero Bacon 10 grams fresh garlic, peeled (sliced) 3 grams of dried chili peppers, stems removed (cut into sections) 15 grams basil 30 grams Aero All-Purpose Stir-Fry Sauce 1 gram ground black pepper 40 grams Aero Soybean Oil 1 liter x 3 bottles 2 grams Aero iodized table salt 200 grams x 12 bags 1 gram Safepack ready-to-use fried garlic 1 gram of fried dried chili peppers 1 gram fried basil 1 set Aero black PP plastic food box with lid 750 ml. 2 sets of Aero long spoon and fork set, clear PS, pack of 50 pairs Preparation Place the Isaan sausage in a hot air oven at 180 degrees for 5 minutes, then turn it over and bake for another 5 minutes. When it is nicely browned, cut it diagonally in half and set aside. Bring clean water to a boil, add salt and oil, then add spaghetti and boil for 8 minutes, then scoop out and put in cold water, then drain. Heat a pan with oil, then cut the bacon into 1-inch wide pieces and fry until the bacon starts to turn yellow. Scoop out half and set aside, then fry the other half until golden brown. Use the same pan, fry the dried chili and garlic until fragrant, then add the spaghetti and bacon that were scooped up and set aside, and stir-fry until well combined. Season with all-purpose sauce. Add Isan sausage and basil leaves and stir-fry together. Then arrange on a serving plate. Garnish with crispy basil leaves, crispy fried bacon, fried garlic and fried dried chili.
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