Recipe
Herb-baked riceberry and mackerel
food Food type Main Ingredients Take time Serve Thai Rice and flour fish 60 Min 1 place ingredient 120 grams of Benjarong brand riceberry 120 grams of mackerel, 1 piece 30 ml palm oil for frying (1 liter) 0.5 grams of salt 0.5 g ground white pepper 240 ml stock 15 grams minced garlic 15 grams chopped coriander root 1 gram ground white pepper 10 grams of sliced galangal 15 grams of lemongrass, sliced diagonally 2 grams of dried chili peppers, cut into sections 0.5 grams of salt 3 ml fish sauce 5 grams of white sugar 30 grams rice bran oil 5 grams of kaffir lime leaves, remove stems and deep-fry until crispy 5 grams of dried chili peppers, stems removed, fried until crispy Preparation Heat a pan with oil, add chopped garlic and chopped coriander root. Stir-fry until fragrant, then add pepper, galangal, lemongrass, and dried chili. Add in the riceberry. Season with salt, fish sauce, and sugar. Stir to mix well. Place the rice ingredients in a clay pot and add the stock. Cover with foil and bake at 180 degrees for 45 minutes. Heat a pan with oil, sprinkle salt and pepper on the mackerel. Place the fish in a pan and fry until cooked. Place the fish on the herb-baked rice, sprinkle with fried kaffir lime leaves and fried dried chili peppers, and serve with seafood sauce. Tips Stir-fry the herbs until fragrant before adding the rice. The amount of water used to cook rice
Learn more
Old Fashioned Sandwich
food Food type Main Ingredients Take time Serve Fusion food Rice and flour Vegetable 45 Min 1 place ingredient 500 grams Aero sweetened condensed creamer 2 kg x 1 bag (mayonnaise spread, mixed weight 1,045 grams) 3 Aero eggs, size 2 x 15 eggs, only egg yolks (mayonnaise spread mixed, weight 1,045 grams) 500 grams of Aero Mayonnaise (Mayonnaise Spread, mixed to weigh 1,045 grams) 4 sheets of Aero sandwich bread, 25g per sheet = 1 pack contains 600g 60 grams Aero Chicken Bologna 1 piece 15 grams use 4 pieces 15 grams Aero shredded pork and chicken 40 grams of mayonnaise spread Preparation Place a mixing bowl over a pot of simmering water and stir continuously until the eggs start to change color. Then mix mayonnaise and condensed milk together in a 1:1 ratio. Spread the mixed mayonnaise on 4 slices of bread, spreading it on one side only. Combine the bread with the ham and shredded pork and sandwich the three slices of bread together. Take the bread and cut it into triangles. When cut, it can be divided into 2 servings. 6. Put them in boxes for distribution.
Learn more
Refreshing Coffee
food Food type Main Ingredients Take time Serve Thai drink Coke, soft drink, sugar-free formula 45 Min 1 place ingredient 100 ml HT Schweppes Lemon Soda NS 330 ml X 6 cans 60 ml black coffee 15 ml Yuzu syrup 5 ml honey 2 pieces lemon
Learn more
Sticky rice with longan
food Food type Main Ingredients Take time Serve Thai Sweets Fruit 45 Min 1 place ingredient 400 grams Aero 100% UHT coconut milk 1000 ml. 2 grams of rice flour 1 gram salt 15 grams pandan leaves 1 kilogram of fresh longan pulp, pitted 400 grams of glutinous rice 500 grams of white sugar 3 liters of water 1 gram salt 50 grams of tapioca flour 100 grams of tapioca flour Preparation Coconut milk portion Separate a small amount of coconut milk and mix with rice flour. Stir until dissolved. Mix the remaining coconut milk with the coconut cream and put it in a pot. Add the tied pandan leaves and salt. Mix well and bring to a boil. Gradually pour the dissolved rice flour into the pot and stir quickly until boiling again. Turn off the heat and remove from heat. Glutinous rice portion Wash the glutinous rice thoroughly. Soak the washed rice in warm water for about 15-20 minutes. Steam the soaked rice for 30-35 minutes and set aside. Mix tapioca flour and tapioca flour together, then add water and stir until the flour dissolves. Pour plain water into a pot, add pandan leaves and tie them together until the water boils. Pour the mixed flour into a pot and add the sugar and stir quickly to combine. Pour cooked sticky rice into the pot prepared in step 3. Stir until the sticky rice breaks up and mixes with the flour water. Then add the peeled fresh longan. Stir until well blended. Set aside for a while. Then serve with the prepared coconut milk.
Learn more
Fresh longan juice
food Food type Main Ingredients Take time Serve Fusion food drink Fruit 45 Min 5 places ingredient 200 grams of white sugar 50 grams brown sugar 2 liters of water 10 grams pandan leaves 1 kilogram of fresh longan pulp, pitted 1 gram salt Preparation Wash the longans to remove dust, then remove the seeds and skins. Take the longans that have been removed and wash them thoroughly. Bring water to a boil in a pot, then add pandan leaves and sugar. Stir until dissolved, then add a little salt. Wait for the water to boil again. Add longan pulp and continue to boil for about 3-5 minutes. >> If the longan pulp used is soft and mushy, boiling for only 3 minutes is sufficient. Cover the pot and leave it to cool so that the longan aroma permeates the longan juice. Serve with ice and top with a generous amount of longan pulp. Tips After boiling, cover the pot and leave it to cool so that the longan aroma permeates the syrup.
Learn more
Apple Herbal Lime
food Food type Main Ingredients Take time Serve Fusion food drink Schweppes Lemon Soda 45 Min 1 place ingredient 100 ml. Schweppes Lemon Soda, sugar-free formula 15 ml. Apple syrup 2 ml. lemon juice 2 basil leaves Lemon Preparation Pour 15 ml of apple syrup into a glass and top with 2 ml of lemon juice. Use a bar spoon to mix well. Fill a glass with ice. Top with 100 ml of Schweppes Lemon Soda, sugar-free. Decorate beautifully with basil leaves and lemon.
Learn more
Pink Wake Up Tea
food Food type Main Ingredients Take time Serve Fusion food drink Schwepps Citrus Rasberry Soda 45 Min 1 place ingredient 120 ml. Schweppes Citrus Raspberry Sugar Free 50 ml. Oolong tea 10 ml. Pomegranate syrup 10 ml. honey 2 pieces lemon Preparation Pour 50 ml of oolong tea into a glass, followed by 10 ml of pomegranate syrup and 10 ml of honey. Use a bar spoon to mix the ingredients together. Fill a glass with ice. Top with 120 ml of Schweppes Citrus Raspberry Sugar Free. Decorate beautifully with a lemon.
Learn more
Condo Fried Oysters
food Food type Main Ingredients Take time Serve Thai Seafood Chilean Mussels 45 Min 1 place ingredient 100 grams of imported carrots, Chinese/Vietnamese, 1 kg 100 grams of radish 1 kg 5 grams of spring onions, 300 grams of green onions 250 grams tempura flour 80 g Aero Frozen Chilean Mussels 400 ml Bonus Palm Oil 2 liters x 2 bottles 400 ml clean water 20 grams Aero Chicken Dipping Sauce 20 grams Aero Sriracha Chili Sauce 0.5 g Aero Ground Pepper Preparation Squeeze out some of the water from the mussels, then set aside. Mix tempura flour and water together, then add mussels and shredded vegetables. Heat oil in a pan to 150 degrees Celsius, then fry. Separate into pieces: oysters + vegetables. Sprinkle with ground white pepper before serving and serve with dipping sauce.
Learn more
Spicy Salad with Two Friends and Fried Miang Leaves
food Food type Main Ingredients Take time Serve Fusion food Snacks fish 45 Min 1 place ingredient 100 grams of fresh tuna fillet 100 grams of fresh salmon fillet 30 grams Aero Chili Paste 10 grams Aero frozen lemon juice 10 grams of mint leaves 20 grams chopped lemongrass 20 grams of sliced shallots 5 grams of shredded kaffir lime leaves 10 grams chopped coriander leaves 2 sheets of Vietnamese rice paper For decoration, cucumber For decoration, tomatoes For garnishing salad greens 70 grams of Aero brand Pad Thai sauce 80 grams of Aero brand seafood dipping sauce Preparation method Cut the Vietnamese rice paper into small squares, about 2 x 2 inches in size, and fry over high heat. Set aside. Grill the tuna and salmon on a pan over high heat for about 1-2 minutes per side and cut into bite-sized pieces. Set aside. Mix Aero ready-made dressing, Aero chili paste, and Aero lime juice together. Add sliced lemongrass, sliced shallots, sliced kaffir lime leaves, sliced mint leaves, and sliced coriander to the dressing. Mix well. Taste and adjust seasoning as desired. Place the sliced fish on a plate. Pour the prepared dipping sauce over it. Garnish with cucumber and tomato. Serve with fried rice paper leaves. Recommendations - When frying Vietnamese rice paper, use high heat. This will make it fluffy and crispy for a long time and not tough. - Salmon and tuna do not need to be grilled until cooked, just enough to color.
Learn more
Grilled Saba with Jaew Sauce and Fried Sticky Rice Spring Rolls
food Food type Main Ingredients Take time Serve Fusion food Snacks fish 40 Min 2 places ingredient 160 grams (1 piece) frozen mackerel 20 grams Aero Jim Jaew 5 grams of roasted rice 5 grams chopped coriander leaves For decoration, cucumber For decoration: basil leaves For decoration, tomatoes 2 sheets Aero frozen spring roll sheets 100 grams of steamed glutinous rice Preparation method Place the frozen mackerel outside to thaw, then grill it on a pan until cooked. Wrap the spring roll sheets with the steamed sticky rice and set aside. Heat the stove and fry the prepared sticky rice spring rolls over medium heat until both sides are golden brown. Cut the grilled mackerel and spring rolls into bite-sized pieces and arrange on a plate. Pour over the Aero sauce and dipping sauce, sprinkle with roasted rice, coriander, garnish with basil leaves and cucumber. Serve. Recommendations When wrapping the sticky rice filling, cover all sides tightly to prevent oil from getting inside during frying, which will make the rice hard and not tasty.
Learn more
Baked Cheese Dumplings
food Food type Main Ingredients Take time Serve Japan Snacks Dumplings 45 Min 1 place ingredient 10 pieces of Aero brand pork dumplings 8 ml clean water 5 ml oil 280 grams mozzarella cheese 30 ml. Gyoza dipping sauce Preparation Arrange the gyoza in a pan. Add water and oil to the pan. Use low heat, cover the pan, and cook for 4 minutes. When the gyoza are cooked, place them on the prepared container. Sprinkle mozzarella cheese over the top. Bake at 200 degrees for 4-5 minutes. Served with dipping sauce
Learn more
Stir-fried egg tofu with chili and salt
food Food type Main Ingredients Take time Serve Thai Dishes Tofu 20 Min 1 place ingredient 3 tubesCP Delight egg tofu, cut into pieces 100 gramsAero corn flour 50 ml.Oil for frying 500 ml. 60 gramsof oil for stir-frying 70 gramsminced garlic 7 grams of sliced chili peppers 20 gramschopped red chili 10 grams chopped coriander root 3 gramsof salt 15 grams of sugar 3 gramsseasoning powder 3 gramschopped celery (for decoration) 3 grams coriander (for decoration) 3 gramsof chili peppers (for decoration) Preparation Coat the tofu in cornstarch, then shake off the flour. Heat the oil and fry the tofu until golden brown and crispy. Set aside. Put a pan on the stove, add a little oil, when it is hot add garlic and fry until the garlic turns yellow then drain and set aside. Then add the coriander roots, chili peppers and chili peppers and stir-fry with oil until fragrant. Add fried garlic and fried tofu, season with salt, sugar and seasoning powder, mix well. Add the chopped Chinese celery and mix again, then turn off the heat. Arrange on a serving plate and garnish with a little coriander.
Learn more
