Recipe
Stewed Pork Noodles
food Food type Main Ingredients Take time Serve Thai noodles and Pasta Pork 180 Min 1 place ingredient Braised Pork (15 servings) 1500 grams of pork liver 3000 grams of water 90 grams of instant noodle soup, concentrated, thick soup, Fa Thai brand 30 grams of Chinese herbal stew set 20 grams pandan leaves 10 grams of coriander root 15 grams garlic 3 grams pepper 20 grams of shiitake mushrooms 15 grams of seasoning sauce 25 grams of palm sugar Soup (15 servings) 1000 grams of pork ribs 6000 grams of water 175 grams of instant noodle soup, concentrated, thick soup, Fa Thai brand 100 grams of radish 35 grams of Chinese herbal stew set 15 grams coriander root 20 grams garlic 5 grams of pepper Stewed Pork Noodles 70 grams of noodles 30 grams of Chinese kale 5 grams of spring onions 80 grams stewed pork 5 grams of shiitake mushrooms 3 grams fried garlic 200 grams of broth Preparation Stewed Pork Cut the pork liver into 1-inch pieces. Take garlic, coriander root, pepper, crush until broken, then wrap in a thin cloth, together with Chinese herbal medicine, tie together with pandan leaves. Put water in a pot, then add pork shank, liver and herb wrap. Heat until it starts to boil, skim off the foam. Season with instant noodle soup, thick soup, clear soup, seasoning sauce, palm sugar, and then add shiitake mushrooms. Simmer until the pork liver begins to become tender, approximately 1.5 - 2 hours. Soup Take garlic, coriander root, pepper, crush until broken, then wrap in a thin cloth, together with Chinese herbal stew ingredients. Put water in a pot, then put in the pork ribs and herbs. Heat until it starts to boil, skim off the foam, add the radish, season with instant noodle soup, thick soup, clear soup. Simmer until the soup is fragrant and flavorful, about 1.5 hours. noodles Boil noodles and Chinese kale and put in a bowl. Scoop the stewed pork onto the noodles with a little bit of stewed pork sauce. Ladle about 200 ml of broth into a bowl, sprinkle with fried garlic and spring onions.
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Bacon Wrapped Sausage with Tomato Sauce and Cheese Baked
food Food type Main Ingredients Take time Serve Western food Snacks Bacon Wrapped Sausage 25 Min 1 place ingredient 6 pieces CP Breakfast Sausage 100 grams of Aero frozen spinach leaves 6 pieces bacon, halved 100 grams Aero Tomato Sauce 15 grams Aero Longan Honey 1 gram ground paprika 2 grams oregano 0.5 g ground white pepper 30 grams shredded cheddar cheese 50 grams of shredded mozzarella cheese 2 grams chopped parsley Preparation Place the spinach evenly in the baking dish. Wrap the smoked bacon around the sausage and arrange in a container. Mix together ketchup, honey, oregano, paprika and pepper. Set aside. Spread the prepared tomato sauce all over. Sprinkle Mozzarella, Cheddar, and chopped parsley all over the top. Bake at 200c for 8 minutes or until the color is nice. Tips Use half a slice of bacon and place half of the sausage on top. Squeeze out all the water from the spinach. Apply the sauce until moist.
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Spinach Egg White Pizza
food Food type Main Ingredients Take time Serve Western food Rice and flour Vegetable 45 Min 1 place ingredient Stir-fried and left 560g of spinach. 1000 grams of frozen spinach leaves 1 kg 150 grams of onion, peeled and chopped 15 ml oil 2 grams of salt 2 grams ground white pepper Other ingredients 200 grams ARO pasteurized liquid egg white 2 kg. 75 grams of Aero Pasta Sauce 1kg.X1 50 grams of stir-fried spinach 50 g HORECA Pizza Topping Grated 990 g. 20 grams of Deli Cheddar Cheese, block type 15 grams oil 15 grams ARO Crispy Bacon Preparation Heat a pan with a little oil. When the pan is hot, add the egg white. It is recommended to use a Teflon-coated pan, which will make it easier to fry the egg white. Fry the egg whites until cooked on both sides, then spread with the pasta sauce and sprinkle with spinach and cheese. Then put it in a tray to put in the oven. Use the highest temperature of 230-250 degrees for 10 minutes to melt the cheese and coat the pizza. Sprinkle with chopped Bacon Bits before serving on a plate or food container. technique : The egg whites can be fried on top to reduce serving time.
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Korean Style Braised Beef Ribs (Kalbijim)
food Food type Main Ingredients Take time Serve Korea Meat dishes Beef 240 Min 5 places ingredient 1,000 grams of Australian Angus Karubi beef 1,500 ml cold water 280 g Chongjongwon Korean Beef Kalbi Marinade 1,000 ml water 100 grams of carrots, cut into bite-sized pieces 100 grams of fresh chestnuts, imported 60 grams broccoli 10 grams red chili pepper Preparation Soak the ribs in cold water for 1 hour. Drain the water. Marinate with Kalbi Pork Marinade, Chongjongwon Brand, for 1 hour. Boil the ribs with 1 liter of water over low heat for 1-2 hours. Add the carrots and chestnuts and boil until the carrots are cooked. Turn off the heat. Garnish with red chili and broccoli. Serve with steamed rice.
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Pandan Coconut Milk Sphere, Black Sticky Rice
food Food type Main Ingredients Take time Serve Thai Sweets Coconut milk 60 Min 1 place ingredient Black sticky rice with taro 100 ml. Amphawa coconut milk 100 grams of cooked black glutinous rice, 150 grams 250 ml clean water 60 grams of palm sugar 50 grams of white sugar 15 grams, 2 pandan leaves 0.5 grams of salt 70 grams of coconut meat 100 grams of steamed diced taro Spheres coconut milk pandan leaves 150 ml. Amphawa coconut milk bottle 20 ml pandan leaf water 10 grams of white sugar 4 grams of salt 3 grams Aero rice flour 5 grams of sodium alginate 200 ml clean water 10 grams of calcium lactate 800 ml clean water Quantity 1 serving 200 grams of black sticky rice with taro 35 grams Spheres coconut milk pandan leaves Preparation Steps for making sticky black rice with taro Bring clean water to a boil and add black sticky rice. Let the sticky rice expand. Cook over medium heat for about 5-7 minutes until the black sticky rice softens and the grains start to break apart. Add the tied pandan leaves. Season with coconut sugar, granulated sugar and salt. Add richness by adding Amphawa coconut milk. Add steamed taro and coconut meat. Turn off the heat and serve. Steps for making pandan coconut milk Spheres Mix Amphawa coconut milk, pandan leaves water, sugar, salt and rice flour. Bring to a boil and then remove from heat and let cool. Mix clean water and sodium alginate. Use a blender to mix well. Pour into a container and wait for 30 minutes to set. Mix item 3 with the prepared coconut milk in a ratio of 1:1. Scoop the coconut milk mixed with sodium alginate into a mold and freeze. Mix calcium lactate and clean water together and leave for 30 minutes. Use a round spoon to scoop the coconut milk mixture mixed with sodium alginate and slowly pour it into the calcium lactate water. Stir continuously and leave for 3 minutes. Scoop and put in water to rinse. Place the pandan coconut milk spheres on wet black sticky rice. Tips Use cooked sticky rice to save time. Taro can be pressed into various patterns. Sticky rice is sweet and coconut milk is salty. Calcium lactate water, leave for 15 minutes before use. Put coconut milk in the mold and freeze the leaves before making the sphere.
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Fried fish with gochujang sauce
food Food type Main Ingredients Take time Serve Korea Snacks fish 40 Min 1 place ingredient 220 grams QF FZ sea bass, cut into 2 pieces 50 grams, Safepack, crispy fried flour 50 ml clean water 1 gram ground white pepper 200 grams of tteokbokki flour 50 ml palm oil for frying 1 liter 45 g Gochujang Hot Pepper Paste 45 grams Aero Longan Honey 30 ml apple cider vinegar 5 grams of finely ground Korean chili pepper 1 gram salt 15 ml mirin 5 grams grated old ginger 15 grams fresh garlic, peeled and chopped 15 ml Japanese soy sauce 1 gram salt 1 gram ground white pepper 5 ml Aero sesame oil 50 grams of Japanese leeks, cut diagonally 1 gram white sesame 1 gram of seaweed 3 grams chopped green onions Preparation Prepare 2 pieces of sea bass, pat dry, mix with flour for frying, then coat the fish in the flour. Heat a pan with oil, add sea bass and fry until cooked and golden brown. Followed by rice cakes and fry until the skin is tight. Mix gochujang, honey, apple cider vinegar, gochugaru, mirin, grated ginger, garlic, soy sauce, salt, pepper, and sesame oil together and set aside. Place a pan on the stove and add all the mixed sauce. Then add fried tteokbokki and stir-fry until well blended. Add the fried fish and Japanese leeks to the stir-fry. Scoop into a serving dish and sprinkle with seaweed, white sesame seeds and spring onions.
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Meatball Salad
food Food type Main Ingredients Take time Serve Thai Salad & Spicy Thai-style salad fish 45 Min 1 place ingredient 45 Aero Rugby Fish Balls 45 pieces Aero large round fish balls 30 pieces Aero fried fish balls mixed with shrimp meat 45 Aero Chicken Meatballs 40 grams Aero seafood sauce 4 Aero skewers 50 grams of vegetables Preparation Place a pot of clean water on the stove and bring it to a boil. Then, put the meatballs in to boil. Wait until they float to the surface, then scoop them up and serve. Before serving, pour seafood sauce over it. Let customers choose for themselves
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Bamboo pith and pork bone soup
food Food type Main Ingredients Take time Serve Chinese food Rice and flour Pork 90 Min 2 at ingredient 2 packets of Thai Sky soup, pork flavor 500 grams of pork bones 5 grams coriander root 20 grams garlic 17 grams of bamboo pulp 5 grams of wolfberries 20 grams of Chinese herbal stew set 10 grams of boiled shiitake mushrooms, 30 grams 5 grams coriander 2 liters of water Preparation Bring water to a boil, then add pork bones and boil for 2 minutes. Take the bones out and shock them in cold water. Put water in a pot, Thai Sky, pork flavored soup, Chinese herbal stew, wolfberries, coriander root, garlic, and pork bones in a boiling pot. When the water boils, reduce the heat and skim off the foam. Add the boiled shiitake mushrooms. Serve garnished with coriander.
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Schweppes Ume Citrus
food Food type Main Ingredients Take time Serve Thai drink Schwepps Citrus Rasberry Soda 45 Min 1 place ingredient 120 ml HT Schweppes Citrus Raspberry Soda 330X6 15 ml Plum Syrup 15 ml. plain water 10 ml Aero frozen lemon juice 1000 grams 2 pieces of sweet plums
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Tom Yum Mentaiko Udon
food Food type Main Ingredients Take time Serve Fusion food noodles and Pasta Other 45 Min 1 place ingredient 30 ml. Dek Somboon, real fish sauce (Tom Yum sauce) 15 grams chopped galangal (Tom Yum sauce) 50 grams chopped lemongrass (Tom Yum sauce) 1 gram chopped kaffir lime leaves (Tom Yum sauce) 50 grams minced garlic (Tom Yum sauce) 50 grams of chopped shallots (Tom Yum sauce) 20 grams of chopped chili (Tom Yum sauce) 70 grams Aero Chili Paste (Tom Yum Sauce) 50 ml. Rice bran oil (Tom Yum sauce) 10 grams of sugar (Tom Yum sauce) 2 grams of salt (Tom Yum sauce) 60 grams of Tom Yum sauce 250 grams of cooked udon noodles 40 grams of lemon 200 grams of evaporated milk 80 grams of mentaiko 10 grams chopped green onions 1 gram of seaweed 30 grams wakame seaweed 10 grams of coriander 0.5 lime, 2 lime wedges Preparation Stir-fry oil with galangal and lemongrass until soft. Then add garlic, shallots, chili and stir-fry until cooked. Add kaffir lime leaves, chili paste, sugar, fish sauce, salt, stir-fry together, set aside. Put the pan on the stove, add evaporated milk, Tom Yum Paste and stir-fry until well blended. Then boil the udon noodles and stir-fry with the sauce until the sauce coats the noodles. Turn off the heat, add the lemon juice and mentaiko, and mix thoroughly with the noodles. Arrange the stir-fried udon on a plate and garnish with chopped green onions, shredded seaweed, wakame seaweed, coriander and lime wedge.
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Garlic butter lobster with pasta
food Food type Main Ingredients Take time Serve Fusion food Seafood Shrimp 30 Min 2 places ingredient 100 grams of unsalted butter (160 grams of garlic butter) 30 grams minced garlic (160 grams garlic butter) 3 grams chopped Italian parsley (160 grams garlic butter) 3 grams Italian basil (160 grams garlic butter) 160 grams garlic butter 15 grams Dijon mustard (160 grams garlic butter) 2 grams salt (160 grams garlic butter) 4 grams of sugar (160 grams of garlic butter) 4 grams of Aromat (160 grams of garlic butter) 1 gram ground black pepper (160 grams garlic butter) 1 piece Q Fresh frozen lobster tail 20 grams garlic butter Capellini Chili Garlic Ingredients 15 grams olive oil 15 grams sliced garlic 0.5 g. 1 dried chili pepper 2 grams Italian parsley 1 gram salt 1 gram ground black pepper 1 gram aromat 50 grams of Capellini noodles, size 1 20 grams Parmesan cheese 15 grams unsalted butter 0.25 lemon 1 piece Preparation Beat unsalted butter until white. Mix minced garlic, Italian parsley, Italian basil, salt, Thai chili. Aroma and sugar and butter that have been beaten together and then frozen. The cheese is then cut into pieces. Skewer the lobster to keep it straight and not bent. Blanch the lobster in boiling water for 2-3 minutes to make it easier to remove the meat. Shock the lobster in cold water to stop the heat and prevent overcooking. Remove the lobster meat from the shell. Place the lobster on a tray, place the garlic butter on the lobster meat, bake at 200 degrees for 4 minutes until the butter melts. Boil the capelini pasta in boiling water for 2 minutes. Heat a pan with olive oil and sliced garlic, dried chili. Stir-fry until the garlic starts to turn yellow, then add the boiled noodles and stir-fry. Season with salt, pepper, aroma and stir-fry again. Add the Italian parsley and butter and turn off the heat. Mix the Parmesan cheese with the pasta. Serve the capellini pasta on a plate with lobster and lemon.
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Sticky Rice Cupcakes
food Food type Main Ingredients Take time Serve Thai Sweets rice 45 Min 10 places ingredient 200 grams of Aero white glutinous rice Coconut milk for steaming 50 ml. Aero 100% UHT coconut milk 50 ml clean water Coconut milk for face 240 ml. Aero 100% UHT coconut milk 24 grams Aero rice flour 95 grams of pure white sugar, 1kg x 5 spoons 1 gram Aero iodized table salt, bag type, 5 kilograms put on makeup 150 grams of Thong Yod with Ant Eggs 10 pieces of sweetmeat 10 pieces packaging Preparation Soak glutinous rice in water for 30 minutes, then place 10 grams of rice in each foil cup, add 10 grams of coconut milk for steaming, and steam for 20 minutes. When the sticky rice is cooked, add 30 grams of coconut milk on top and steam for another 20 minutes until the surface cracks. Then decorate with sweet dumplings and edible flowers.
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