Recipe
Hash Brown Canapes with Pulled Pork
Hashbrown Canape with Pulled Pork Crispy hash browns served with caramelized onions and tender pulled pork, seasoned with spices. food Food type Main Ingredients Take time Serve Western food Snacks Other 40 Min 4 places ingredient Pulled Pork Ingredients 1000 grams of pork neck 10 grams of salt 20 grams brown sugar 2 grams ground pepper 5 grams smoked paprika 5 grams garlic powder 5 grams dried oregano 3 grams ground cumin 3 grams paprika 15 grams oil 150 grams of broth 150 grams of barbecue sauce Side dish ingredients 500 grams of onion 20 grams of oil Canape Ingredients 1000g Aero Hash Brown Triangle 1000 grams palm oil (for frying) 50 grams fresh jalapeno pepper 30 grams Tabasco sauce 30 grams alfalfa 30 grams red radish Preparation method Toss the pork in a pan with the seasonings: salt, pepper, brown sugar, oil, garlic powder, paprika, smoked paprika, oregano, and ground cumin. Then place the pork in a tray, add the soup, wrap it tightly with foil, and bake at 150oC for 2 hours or until the pork is tender and can be separated with a fork. Mix the shredded meat with the sauce and bake for another 15 minutes. Set aside. While waiting for the pork to bake, cut the onion into thin strips, then stir-fry with oil until it turns caramelized and soft. Set aside. Fry hash browns in hot oil for about 3-5 minutes or until golden brown. Drain. Place the hash browns on a plate, top with the caramelized onions and pulled pork. Garnish with sliced jalapeno, alfalfa, red radish, and drizzle with Tabasco sauce.
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Mala Hot Pot
Mala Hot Pot Mala hot pot with a rich flavor from pork bone soup and a spicy flavor from Mala sauce. Eat with vegetables, noodles and meat. food Food type Main Ingredients Take time Serve Chinese food Mala Hot Pot, Pork Pan & Shabu Pork 20 Min 1 place ingredient 110 grams of Haiti Lao pork bone soup 220 grams of Haiti Lao Mala Soup 1200 grams of water 60 grams of Day Day rice vermicelli 2 grams of roasted chili peppers 200 grams of Mala grains 400 grams of sliced pork neck for shabu 50 grams of lettuce stems 50 grams of golden jelly mushrooms 50 grams carrots Preparation method Mix water, pork bone broth base and Ma soup base in a pot. Place over medium heat and wait until boiling. Add the roasted dried chili and mala seeds to the boiling soup. Add vegetables and boil until vegetables are almost cooked. Add noodles and boil until noodles are almost cooked. Then add the meat and boil until cooked then turn off the heat. Turn off the heat and ladle into a container.
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Sour Vibe
food Food type Main Ingredients Take time Serve Fusion food drink Vegetable 45 Min 1 place ingredient 120 ml. Schweppes Lemon Soda 30 ml. Lychee syrup 10 ml plum syrup 5 ml honey Lemon Preparation Pour 5 ml of honey into a glass and then add 10 ml of plum syrup and 30 ml of lychee syrup. Use a bar spoon to mix the ingredients together. Fill a glass with ice. Top with 120 ml of Schweppes Lemon Soda. Decorate beautifully with a lemon.
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Paneer Tikka Masala with Naan
food Food type Main Ingredients Take time Serve India Dishes Flour and Bread 25 Min 1 place ingredient 300 grams Tikka Masala Curry 2 slices Tandoori Naan, Indian bread 200 gm Fresh Paneer Haldiram Cheese 15 grams of ghee 20 grams of curry leaves (young curry leaves) 50 grams Millac Gold Cream Preparation How to make naan bread Heat the naan dough on a pan over low heat until the dough is hot and the desired color is achieved. How to make Tikka curry Heat a pan, add ghee, when hot add paneer cut into bite-sized pieces and fry until slightly browned, set aside. Pour the tikka masala into a pot and bring to a boil. Then add the fried cheese and mix well. Scoop into a serving bowl, sprinkle with cream and garnish with fried curry leaves.
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Neba Neba Salad with Shimaaji Fish
Neba Neba Salad with Shimaaji Fish Neba Salad Neba salad uses green and red seaweed, nagaimo, okra, young ginger shoots and shimaaji fish, topped with dried bonito flakes, served with ponzu dressing mixed with wasabi. food Food type Main Ingredients Take time Serve Japan Salad & Spicy Thai-style salad fish 15 Min 1 place ingredient 40 grams SHIMA AJI FILLET 15 grams of pickled green Tosaka seaweed 15 grams of pickled red Tosaka seaweed 50 grams of fresh hoisin (herb) nagaimo 2 grams of Japanese ginger shoots 40 grams of organic roselle pods 15 grams of Aero brand ponzu sauce 1 gram of Jefda dried sliced bonito fish 1 gram ARO Frozen Crushed Wasabi Preparation Soak the seaweed in water until it swells. Drain and set aside. Then cut the nagaimo into sticks and slice the boiled okra into rounds. Cut the shimaaji fish into pieces and set aside. Arrange seaweed and various vegetables in a bowl. Place the fish on top. Garnish with dried bonito flakes and sliced ginger shoots. Served with ponzu sauce mixed with wasabi.
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Cheese board
food Food type Main Ingredients Take time Serve Western food Snacks Milk & Cheese 15 Min 1 place ingredient 75 g. Brie Cheese, Castello brand 100 grams HORECA Cheddar 50 grams HORECA Gouda cheese 50g TGM Alamania Ham 40g TGM Pepperoni 30 grams Aero yellow raisins 80 grams Ritz Crackers 30 grams Aero Longan Honey 40g Crispo Stuffed Green Olives 5 grams of rosemary herb 50 grams blueberries 80 grams imported strawberries 50 grams of Muscat green grapes
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Mapo Tofu
food Food type Main Ingredients Take time Serve Chinese food Mala Hot Pot, Pork Pan & Shabu Other 15 Min 1 place ingredient 40 g Leekumgi Chilli Bean Sauce 15 grams of Leekumkee Panda Oyster Sauce 5 grams of sesame oil, Leekumkee brand 2 grams of ground ginger 100 grams minced pork 150 grams of kinu tofu 20 grams garlic 10 grams Hong Kong tapioca flour 20 grams of water for dissolving the flour 100 grams of water for stir-frying 2 grams vegetable oil 5 grams chopped green onions for garnish Preparation Mix Hong Kong tapioca flour with water and set aside. Finely chop the garlic and cut the kinu tofu into bite-sized pieces and set aside. Put oil in a pan and heat it up. When hot, add the minced pork and stir-fry until cooked. Add Doubanjiang sauce, oyster sauce, ground ginger and water and stir-fry until well blended. Add the prepared cut tofu and stir-fry until well blended. Add the prepared Hong Kong cornstarch water and continue to stir-fry until cooked. Then add the sesame oil and stir-fry until well combined. Turn off the heat and remove from the heat. Scoop into a dish and sprinkle with chopped spring onions. Ready to serve.
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Herb-baked brown rice
food Food type Main Ingredients Take time Serve Thai Rice Dishes rice 60 Min 1 place ingredient 200 grams of San Dee 100% fragrant brown rice 30 ml Aero Soybean Oil 50 grams of mackerel 15 grams of young pepper 15 grams fresh peeled garlic 30 grams Aero All-Purpose Stir-Fry Sauce 0.5 grams of kaffir lime leaves, stems removed 5 grams of garden chili peppers, stems removed 15 grams lemongrass 50 g. mackerel, 200 g. (for garnishing) 10 grams peeled shallots 5 grams of garden chili peppers, stems removed 5 grams Aero fried shallots 0.5 grams of fried kaffir lime leaves 1 lemon wedge Preparation Cook rice in a ratio of rice to water of 1:2. Heat a pan with oil, stir-fry the herbs, add the mackerel, add the Aero Stir-fry Sauce, turn off the heat, add the cooked rice, mix well and set aside. Put the fried rice in a container and bake at 180 degrees for 5-8 minutes. Serve by garnishing the dish with half a mackerel, shallots, chili peppers, fried shallots, and fried makrut lime leaves.
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Three Kings Rice Porridge
Cuisine Dish type Main ingredients Cook Servings Thai Rice Dishes Pork, chicken and shrimp 45 Min 1 place ingredient 150 grams of cooked rice for making rice porridge 30 grams of pork meatballs, 5 pieces 30 grams of chicken meatballs, 5 pieces 50 grams of fresh shrimp, split back, leaving tail on, 3 pieces, boiled 200 ml. 3 fresh shrimps, deveined and tail intact, boiled, soup stock 3 grams of fried garlic oil 1 gram of spring onion 0.5 g coriander 0.5 g ground white pepper 3 liters of broth 5000 grams of water 300 grams of carrots 300 grams of radish 60 grams of Thai Fa seasoning powder Pork meatballs 500 grams of minced pork 20 grams of three friends 15 grams of Thai blue powder Chicken meatballs 500 grams of minced chicken 20 grams of three friends 15 grams of Thai blue powder Preparation Boil the broth with all vegetables until it reduces to 3 liters, then season with Thai Fa powder. Marinate the meat with all ingredients and knead it well in a bowl. Refrigerate before forming into balls and boiling in boiling water. Boil the shrimp in the fish ball water to enhance the flavor. Served with steamed rice, pork-chicken meatballs, fried garlic oil, spring onions and coriander, and Thai soup.
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Roasted Chinese Sausage with Chili and Salt
food Food type Main Ingredients Take time Serve Thai Dishes Pork sausage 45 Min 1 place ingredient 170 grams Aero Chinese sausage 40 ml. Oil for frying 750 ml. 15 grams of red chili, chopped 30 grams minced garlic 8 grams chopped green onions 1 gram ground pepper 1 gram salt 1 gram of sugar 15 ml. cooking oil Preparation Cut Chinese sausage into slices and set aside. Fry the sliced Chinese sausage until cooked over low heat. Scoop out the sausage and set aside. Heat a pan with oil, then add garlic, chili, Chinese sausage, season with pepper, salt, and sugar. Add chopped spring onions and serve.
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Ribeye Steak Curry Rice
food Food type Main Ingredients Take time Serve Thai Curry Beef 45 Min 1 place ingredient Ingredients for 1 serving 200 grams of cooked rice 200 grams Australian Wagyu Ribeye 0.5 grams of salt 0.5 g ground white pepper 100 grams of massaman sauce 0.5 g. Kaffir lime leaves, for decoration 0.5 g. sliced chili peppers, for decoration Cooks 1,000 grams of rice. 500 grams of rice, Benjarong Jasmine rice 750 grams of water Massaman sauce 300 ml. 50 grams of massaman curry paste 50 grams of red curry paste 100 ml coconut milk for stir-frying 150 grams coconut milk for curry 100 ml. plain water 75 grams of palm sugar 5 ml fish sauce 10 grams of red chili peppers Preparation Heat a pan, add coconut milk and simmer until the coconut milk separates. Add red curry paste and massaman curry paste and stir-fry until fragrant, then add palm sugar. Once the palm sugar has dissolved, add 1 part coconut milk and water. Add sliced chili peppers and bring to a boil. Season with fish sauce and simmer until cooked. Strain to keep only the steak sauce. Heat a pan and add oil for grilling the meat. Place the meat in the pan and cook each side to your liking. When done, let it rest for 3-5 minutes before slicing and serving. Served with Benjarong Jasmine rice.
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Sunrise of South
food Food type Main Ingredients Take time Serve Western food Drinks Schweppes Lemon Soda 15 Min 1 place ingredient 90 ml. Schweppes Lemon Soda 30 ml grape juice 60 ml. passion fruit juice Passion fruit halves Preparation Pour 30 ml of grape juice into a glass and then 60 ml of passion fruit juice. Use a bar spoon to mix the ingredients together. Fill a glass with ice. Top with 90 ml of Schweppes Lemon Soda. Decorate beautifully with passion fruit.
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