Recipe
Fried Liver with Garlic and Pepper
food Food type Main Ingredients Take time Serve Thai Dishes Pork 35 Min 1 place ingredient 500 grams of pork liver 20 grams vinegar 30 grams of tapioca flour 5 grams of ready-to-cook three-flavoured spices 5 grams of sugar 10 grams of seasoning powder 2 grams ground pepper 15 grams of light soy sauce 15 grams oyster sauce 200 grams of oil 80 grams of Thai garlic Preparation Cut the liver into 1 cm thick pieces and place in a mixing bowl. Pour vinegar into the liver and knead for about 2-3 minutes. Then rinse with clean water several times until the liver is clean (the liver will be pale in color). Pour in tapioca flour and 150 grams of water, knead with the liver, then soak for 1-2 hours. When the time is up, wash the liver and drain the water. Season the liver with soy sauce, oyster sauce, seasoning powder, sugar, pepper and three flavor seasonings. Mix well and set aside. Pound the Thai garlic and then fry until golden brown. Scoop out and set aside. Use the same oil, add the liver and fry until cooked as desired. Scoop it up and place it on a plate. Sprinkle with fried garlic.
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Stir-fried Liver with Onions
food Food type Main Ingredients Take time Serve Thai Rice and flour Pork 30 Min 1 place ingredient 500 grams of pork liver 30 grams Aero compound butter unsalted 5 kilograms 350 grams fresh milk 100 grams of onion 5 grams paprika 3 grams of salt 2 grams ground pepper 3 grams Italian parsley 50 grams Embak House French Baguette 220 grams 30 grams of clean water Preparation Cut the liver into 1 cm thick pieces. Soak the liver in milk for about 1-2 hours. Then wash the liver and drain the water. Heat a pan with butter and sauté the sliced onion until it becomes translucent. Add the prepared pork liver and stir-fry until the liver is cooked. Then add the paprika, add water, cover and reduce the heat to low for about 7-8 minutes. Continue to stir-fry until the water starts to dry up. Turn off the heat and scoop onto a plate. Sprinkle with chopped parsley. Served with French bread. Enjoy together.
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Sweet Liver
food Food type Main Ingredients Take time Serve Thai Dishes Pork 18 Min 1 place ingredient 200 grams pork liver 30 grams of shallots 5 grams of parsley 5 grams mint leaves 5 grams of spring onions 5 grams of chili powder 20 grams fish sauce 30 grams lemon juice 3 grams of sugar 5 grams seasoning powder 10 grams of roasted rice 3 grams of fried dried chili Preparation Cut the pork liver into bite-sized pieces. Add water or broth to a pot, bring to a boil, then add the pork liver and stir-fry until cooked through, then remove from heat (do not overcook or the liver will become hard). Season with fish sauce, roasted rice, chili powder, seasoning powder and lime juice. Then add sliced shallots, sliced coriander and sliced spring onions. Mix well. Scoop into a plate and garnish with fried chili and mint.
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Stir-fried pork liver with cauliflower
food Food type Main Ingredients Take time Serve Thai Dishes Pork 20 Min 1 place ingredient 200 grams pork liver 150 grams of fragrant flowers 10 grams garlic 35 grams of Aero brand all-purpose stir-fry sauce 1 gram ground pepper 20 grams of clean water Preparation Place a pan over medium heat, add oil, and stir-fry garlic until fragrant. Add pork liver and stir-fry with garlic. When the liver starts to cook, add chopped shallots and stir-fry until well combined. Season with Aero All Purpose Stir-fry Sauce, then add water and stir-fry until everything is cooked. Scoop into a plate and serve.
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Grilled Saba and Salmon with Teriyaki Sauce on Rice
food Food type Main Ingredients Take time Serve Japan Rice Dishes Salmon 30 Min 1 place ingredient Cook rice, cooked and yields 2,000 grams. 1000 grams Aero Japanese rice Sasanishiki 1300 ml Aero plain water Stir-fried vegetables for 2 servings 100 grams of shredded cabbage 30 grams of chopped carrots 50 grams of chopped onion 5 ml sesame oil 5 grams of soy sauce 1 liter 15 grams Aero water 3 grams chopped green onions 2 servings of buttered corn 100 grams Aero frozen sweet corn 15 grams unsalted butter 2 grams Aero Salt 2 grams Aero black peppercorns 5 grams of soy sauce 1 liter Grilled Saba Fish with Teriyaki Sauce on Rice 200 grams of Aero cooked Japanese rice 1 piece Aero seasoned Saba fillet (140-150 grams) 30 ml Aero Teriyaki Sauce 100 grams of stir-fried vegetables 60 grams of butter-fried corn 1 set Aero Sakura PP round bowl with lid 1 set of black spoon and fork set, plastic wrapped, panel type, size 15 cm. Grilled Salmon Teriyaki Rice Bowl 200 grams of Aero cooked Japanese rice 1 piece Aero Atlantic Salmon cut into pieces (size 140-150g/piece) 30 ml Aero Teriyaki Sauce 100 grams of stir-fried vegetables 60 grams of butter-fried corn 1 set Aero Sakura PP round bowl with lid 1 set of black spoon and fork set, plastic wrapped, panel type, size 15 cm. Preparation How to make: Rice Wash the rice until the water is clear. Drain the water. Pour the rice into the rice cooker and add 1.3 liters of water. Soak the rice for 15 minutes, then cook it. How to make: Stir-fried vegetables Heat a pan, add oil, cabbage, carrots, onions, stir-fry, then add water, continue to stir-fry until the vegetables start to cook. Add sesame oil and season with soy sauce. Add spring onions at the end. How to make: Corn fried with butter Heat a pan, add butter and corn. Season with salt, pepper and soy sauce. Continue to stir-fry until thickened. How to make: Grilled Saba and Salmon Heat a pan, line it with parchment paper and add oil. Place the grilled fish on a hot pan over medium-high heat. When the fish is cooked, brush with some teriyaki sauce and grill for a while longer to coat the fish with the sauce. For one serving, use 200g cooked rice, arrange the fish on top and pour the remaining teriyaki sauce over it. Add vegetables and corn.
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Japanese style multigrain rice
food Food type Main Ingredients Take time Serve Japan rice Vegetable 45 Min 1 place ingredient Seasoned dried fish stock (for cooking rice) 100 ml. Aero concentrated dried fish soup 1000 ml Aero plain water 20 ml soy sauce For Whole Grain Rice (6 servings) 650 ml seasoned dried fish stock (for cooking rice) 500 grams Aero Japanese rice Sasanishiki 75 grams Aero frozen fresh shiitake mushrooms 75 g Aero frozen sweet corn 75 grams of diced carrots For braised lotus roots in soy sauce (makes 8 servings) 500 grams of frozen sliced lotus root Aero 750 ml Aero plain water 50 ml Aero Mirin 75 ml. Aero concentrated dried fish soup 50 grams soy sauce 50 grams of pure white sugar, 1 kg. For the wakame seaweed soup (makes 3 servings) 350 ml seasoned dried fish stock 20 grams Aero Wakame seaweed Cereal rice + stewed lotus root + soup 160 grams of whole grain rice 60 grams of lotus root stewed in soy sauce 120 grams of wakame seaweed soup stock 1 set Aero black PP food box, 2 compartments with lid, 900 ml. 1 set Aero bowl with clear PP lid, 12 oz. 1 set of black spoon and fork set, plastic wrapped, panel type, size 15 cm. Preparation Wash the rice until the water is clean and soak it in plain water. Prepare the rice cooking water by mixing water and 100 grams of fish stock together. Divide into 650 grams. Drain the rice and mix with the prepared cooking water. Add the carrots, mushrooms and corn and cook until done. Prepare a pot, add mirin, fish stock, soy sauce (2), sugar and water, mix well, bring to a boil then add lotus root and boil for 5 minutes. After boiling for 5 minutes, reduce the heat and continue to boil until the lotus roots are thick and soft. When the rice is cooked, scoop the rice onto a plate. Decorate the lotus root with the lotus root boiled in soy sauce on top and sprinkle with white sesame seeds.
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Pickled Saba Fish Salad with Yuzu
food Food type Main Ingredients Take time Serve Thai Dishes fish 45 Min 1 place ingredient raw material 1 piece of mackerel Ingredients for Saba Marinade 500 ml. Aro Sushi Seasoning Sauce 500ml. (refrigerated) 200 ml. concentrated yuzu juice 1 tablespoon hondashi 5-6 pieces of lemon, cut into half or about half Ingredients for Nam Pla 50 ml. Megachef fish sauce 70 ml. lemon juice 80 g. coconut sugar 50 g. Concentrated Yuzu Juice 5 g. seasoning powder 20 g. thinly sliced red chili 15 g. chopped Thai garlic (without the skin) Shallots lemon grass Kaffir lime leaves White turmeric peppermint apple Muscat grapes Queen tomatoes Preparation Step 1: Prepare the Saba. Take the mackerel and fillet it, removing the head, bones and intestines. Sprinkle with salt all over the piece and bake for 2 hours. Then rinse off the salt, remove the belly bones and pull out all the bones. Keep in the refrigerator. Step 2: Saba marinade Mix together yuzu juice, vinegar, hondashi and lemon. Soak the pickled mackerel in the marinade for 40 minutes (while soaking, place in the refrigerator). After the time is up, remove from the water, place on a wire rack, and peel off the skin side to reveal clear skin. Finish by cutting into pieces and lightly burning them. Step 3: Make pickled mackerel salad. Mix together yuzu juice, fish sauce, lime juice, palm sugar, seasoning powder and various herbs. Pour over the prepared pickled mackerel. Garnish with thinly sliced tomatoes, apples and grapes.
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Abalone Porridge
food Food type Main Ingredients Take time Serve Chinese food Rice and flour Other 45 Min 1 Serves ingredient 20 abalone, cleaned (without shells) (ingredients for stewing abalone) 1200 ml. water 150 ml. Shoyu Takumi 50 g. sliced old ginger Ingredients for making porridge 200 g. broken jasmine rice 1000-1500 ml. water 1/4 tsp salt 2 pandan leaves Preparation Step 1: Braised abalone Place a pressure cooker on the stove, add water, soy sauce and ginger, and bring to a boil. Add the clams and cover with a lid. Set the timer for 15 minutes. When the time is up, remove from the oven and set aside. Step 2: Make abalone porridge. Wash the rice and boil it over low heat with a little salt until the rice is cooked. Wait until the rice is cooked and then add pandan leaves to get a fragrant smell. Scoop the congee into a bowl and place the abalone on top of the congee. Then ladle the soup from the abalone stew over it. Sprinkle with chopped ginger, spring onion and fried noodles.
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Grilled salmon with crispy skin, teriyaki sauce, Kurobuta pork steak, basil sauce
food Food type Main Ingredients Take time Serve Fusion food Meat Dishes Other 45 Min 1 place ingredient raw material 170 grams of salmon steak cut into small pieces 130 grams of Kurobuta black pork neck 70 grams pasta Ingredients for making teriyaki sauce 10 grams ginger 11 grams of galangal 12 grams lemongrass 13 grams of makrut lime leaves 14 grams coriander root 15 grams of Thai spring onions 300 grams of Teriyaki Sauce, Aero brand 100 grams of white sugar Ingredients for making basil sauce 150 grams of Aero stir-fry sauce 2 tablespoons sugar 1 tablespoon MSG 1 tablespoon pork seasoning powder 100 grams of water 100 grams of chopped onion 10 grams of chili 10 grams garlic 40 grams of basil leaves Preparation Step 1: Prepare the teriyaki sauce. Bring the prepared ingredients to a boil together. Step 2: Basil Sauce Recipe Stir-fry the prepared ingredients. When it is well blended, put it in a blender. Step 3: Grilled Salmon with Crispy Skin and Teriyaki Sauce Grill the salmon in a pan, skin side down, until the skin is crispy and the fish is cooked. Pour teriyaki sauce onto the plate. Place the salmon on top of the sauce. Step 4: Kuroba Black Pork Spaghetti with Basil Sauce Pork neck cut into steak pieces and marinated with Aero stir-fry sauce. Boil the pasta until cooked for about 8-10 minutes, then shock it in cold water. Then drain the pasta and set aside. To serve, stir-fry the cooked pasta with basil sauce. Place the pork steak and pasta on a plate. Use the prepared basil sauce to pour over and sprinkle with crispy basil.
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Pocket Bub
food Food type Main Ingredients Take time Serve Korea Rice and flour Pork 45 Min 1 place ingredient 35 g Dongwon Richham Canned Ham 10 grams of Develey pickled red cabbage 1 gram Korean chili powder 8 grams mayonnaise 2 grams Bandarun seaweed rice wrap 85 grams of cooked Japanese rice 3 grams of sugar 0.5 grams of salt 3 grams rice vinegar 10 grams of shredded omelet 10 grams carrots 15 grams spinach 3 grams sesame oil 45 grams vegetable oil Preparation Cut the ham crosswise into slices and fry in a pan until cooked through, then remove. Stir-fried carrots in a pan Stir-fried spinach in a pan Mix Korean chili powder with pickled red cabbage. Mix Japanese rice with sugar, salt and vinegar. Place the prepared ingredients on the seaweed and pour mayonnaise over it. Then wrap it and spread the seaweed with sesame oil. Wrapped in plastic wrap and paper
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Pickled Saba Fish
food Food type Main Ingredients Take time Serve Japan Seafood fish 45 Min 1 place ingredient 2 Norwegian Saba fish Salt (for marinating fish) 300 ml. Rice vinegar 100 ml. Mirin 5 teaspoons sugar Preparation Thaw the mackerel, cut off the head and remove the organs, then fillet and remove the bones. Pull out the bones in the middle of the fish and fillet the bloody parts until the fish meat is clean. Rub salt all over both sides of the fish, then refrigerate for about 1-2 hours to remove water from the fish. When the marinating time is complete, remove the fish sauce and rinse until all the salt is gone, then pat the fish dry. Then mix vinegar, mirin and sugar in a bowl, mix until well blended. Soak the fish and marinate for at least 5 hours. When the time is up, you will notice that the fish meat will change color from clear to cloudy. The taste will be sweet and sour. Remove the fish from the marinade and store in the refrigerator for another 4-5 days. Before cooking, the fish skin must be peeled off.
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Saba Sushi Roll with Teriyaki Sauce
food Food type Main Ingredients Take time Serve Japan Rice Dishes fish 45 Min 1 place ingredient 2 pieces of sliced mackerel 5 tablespoons teriyaki sauce 250 grams of cooked Japanese rice ½ tbsp sushi rice seasoning Sweet egg cut into sticks Crab sticks Cucumber sticks Seaweed sheets Preparation Place the grilled mackerel on a pan with teriyaki sauce until the meat is cooked through. Set aside. Mix cooked Japanese rice with sushi seasoning and set aside. Spread the nori on the sushi rolling mat, then spread the rice about 85% of the nori sheet, leaving the top part open. Then turn the rice side down, arrange the sweet egg, crab stick and cucumber, then roll the sushi and press it tightly. Cut the sushi into the desired size, then slice the prepared mackerel and place it on top of the sushi. Garnish with sauce or green onions as desired.
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