Recipe
Spam English Muffins
food Food type Main Ingredients Take time Serve Fusion food Rice and flour Flour and Bread 15 Min 1 place ingredient 60 grams Canned Ham 1 piece English muffin 12 g. White Burger Sliced Processed Cheese 1 egg 50 grams Aero frozen French fries, size 10 mm 10 grams of kimchi, Jongka brand 10 grams of Kewpie Mayonnaise, sugar-free formula 20 grams of tomato sauce 10 grams of oil 5 grams of edible leaves Preparation Heat a pan with oil, fry the eggs to your preferred doneness. Then cut the ham into 0.5 cm thick pieces and fry until golden brown. Cut English muffins into two halves and toast the insides in a pan until browned. Make kimchi mayo by chopping kimchi, mixing with mayonnaise and tossing to combine. Then place a muffin on top, top with ham, kimchi mayo, fried egg and cheese, then top with another muffin. Fry the French fries until they are nicely colored. Place them on a plate as a side dish. Decorate with edible leaves. Serve with ketchup.
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Rice crackers and Indian snacks
food Food type Main Ingredients Take time Serve Indian food Snacks Vegetable 15 Min 1 place ingredient 1 gram oil for frying 50 grams of lichad papadam 30 g Tamarind Date Chutney 30 g Sweet Mango Chutney 50 grams Bigachi potato flour Preparation Grill the Pappadum sheets on a pan or deep fry them in oil until golden brown on both sides. Ready to serve with Sweet Mango Chutney, Tamarind Date Chutney and Aloo Bhujia.
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Fried Chicken Karaage with Cheese Fondue
food Food type Main Ingredients Take time Serve Fusion food Snacks chicken 45 Min 1 place ingredient Fried Chicken Karaage 300 grams Aero Frozen Fried Chicken Karaage 100 ml. Oil for frying 1 liter Cheese Fondue 100 grams of grated mozzarella cheese 50 grams of shredded Emmental cheese 50 grams grated cheddar cheese 300 ml fresh milk 20 grams corn starch 1 gram of Nutmeg powder Fried Chicken Karaage + Cheese Fondue 0.25 lemon, 1 tbsp 2 grams fresh parsley 1 bunch Preparation Fry the karaage chicken in hot oil, then set aside. Mix fresh milk with corn starch, then stir together. Bring to a simmer until hot. Then add the three types of cheese and simmer until melted. Add the nutmeg powder and mix well. Served with lemon and parsley-garnished karaage chicken and cheese fondue.
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Baked fish in tomato sauce and fennel salad
food Food type Main Ingredients Take time Serve Western food Appetizer Fish 45 Min 1 Serves ingredient Grilled sea bass 240 grams sea bass 1 gram salt 1 gram ground pepper 20 grams all-purpose flour 20 grams olive oil tomato ketchup 200 grams of tomato puree, Mutti 100 grams cherry tomatoes 40 grams chopped onion 30 grams of fresh sliced shiitake mushrooms 20 ml olive oil 1 gram fresh thyme 1 bay leaf 100 grams chicken stock 60 ml white wine 4 grams of sugar 4 grams of salt 2 grams ground pepper 20 grams unsalted butter 0.5 lemon slices, 3 pieces 5 grams chopped parsley Fennel Salad 40 g fennel, thinly sliced, 3 pieces 60 grams of rocket 0.25 apple, thinly sliced 4 pieces = 40 grams 20 grams Parmesan cheese, 3 slices 40 g. 8 roasted pecans 3 salad dressings 80 ml olive oil 40 ml Balsamic Glaze 1 gram salt 1 gram ground black pepper Preparation Season the sea bass with salt and pepper, then coat it in a thin layer of all-purpose flour. Deep-fry until both sides are golden brown, then set aside. Heat a pan with olive oil and sauté the onion until fragrant. Add sliced fresh shiitake mushrooms and tomatoes, then add white wine, reduce slightly. Add the bay leaves and fresh thyme. Add the tomato sauce and chicken stock. Season with salt and ground black pepper, then stir to combine. Add in the butter and turn off the heat. Stir until the butter melts. Place the fish in a baking dish and pour over the tomato sauce. Place the lemon on top and bake at 180 degrees Celsius for 12 minutes, then serve. Combine balsamic reduction, salt, ground black pepper and olive oil and mix well. Arrange wild rocket, fennel, apple, parmesan cheese and pecans on a plate. Drizzle with 2 tbsp balsamic dressing. Serve with baked fish in tomato sauce.
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Butanabe
food Food type Main Ingredients Take time Serve Japan Rice Dishes Other 45 Min 1 Serves ingredient 1 pack of udon noodles 5 grams of Thai spring onions 5 grams Japanese leeks 50 grams of Chinese cabbage 30 grams shimeji mushrooms 30 grams fresh shiitake mushrooms 20 grams carrots 15 grams of golden needle mushrooms 50 grams of tofu, 2 pieces 100 grams of sliced pork neck 50 ml Sukiyaki soup stock 150 ml clean water 1 egg 20 grams of pickled wasabi 20 grams of pickled ginger, strip type 20 ml ponzu sauce Preparation Arrange the ingredients in a container and add the sukiyaki soup.
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Butatemaki
food Food type Main Ingredients Take time Serve Japan Rice Dishes Other 45 Min 1 Serves ingredient 30 grams of seasoned Japanese rice 50 grams of sliced pork neck 1 gram Japanese leek 1 Oba leaf 5 grams of Japanese pickled ginger, sliced 0.5 g roasted white sesame 0.5 sheets of grilled seaweed 3 grams of shrimp eggs Sushi rice 200 grams of cooked Japanese rice 20 ml sushi seasoning Stir-fried pork with yakiniku sauce. After stir-frying, 350 grams remain. 500 grams of sliced pork neck 100 grams of yakiniku sauce Preparation Mix cooked rice water with sushi rice seasoning and set aside. Stir-fry the sliced pork with the sauce until well blended. Set aside. Place the seaweed on top, add the rice, then the oba leaves, roll it into a cone shape, then put the prepared pork on top. Garnish with Japanese leek, white sesame, pickled ginger and shrimp eggs.
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Grilled sticky rice with Thai papaya salad
food Food type Main Ingredients Take time Serve Thai food Salad & Spicy Thai-style salad Rice 45 Min 1 Serves ingredient 4 skewers of grilled rice, 60 grams per skewer 300 grams of glutinous rice 180 ml. plain water 40 ml. The coconut milk in the box is delicious. 1 egg 1 duck egg 1 gram chicken seasoning powder 1 gram of salt flakes 5 ml. soy sauce 4 sticks , skewers 1 plate of papaya salad 20 grams of pure coconut sugar 20 ml abalone fish sauce 1 lime 120 grams papaya 20 grams of cherry tomatoes 10 grams of cashew nuts, halved 10 grams of yardlong beans 3 grams of Thai garlic 5 grams of red chili peppers Preparation Soak glutinous rice in plain water for 10 minutes. Rinse 2-3 times. Put glutinous rice in a rice cooker, add water and coconut milk, and press cook as usual. When the sticky rice is cooked, scoop it out and put it in a container. Shake it a little to cool it down. Take sticky rice and shape it into sticks, sprinkle with salt, and grill until set. Beat duck eggs and chicken eggs together. Mix the seasonings. Dip the first round of grilled sticky rice in the egg. Grill it again and then take it out and dip it again. Papaya salad
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Smoked Trout Tacos
food Food type Main Ingredients Take time Serve Western food Rice and flour fish 45 Min 1 place
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Lava Egg Rice with Basil Sauce
food Food type Main Ingredients Take time Serve Thai Dishes Pork 45 Min 1 place ingredient 150 grams of cooked rice 2 chicken eggs 15 ml cream 0.5 grams of salt 5 ml oil 135 grams minced pork 40 grams Aero basil sauce 5 ml oil Preparation Mix the eggs, cream, salt and pepper together. Heat oil in a pan and add the prepared eggs. Stir the eggs all over the pan. Wait for the eggs to set at the bottom of the pan. Place the eggs on top of the rice. Heat another pan, add oil, when hot add chili and minced pork. Stir-fry minced pork until cooked, then add ready-made basil sauce. Scoop the basil and place it on top of the lava eggs.
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Japanese Sukiyaki with three flavors of ponzu sauce and ponzu dipping sauce
food Food type Main Ingredients Take time Serve Fusion food Rice and flour Vegetable 30 Min 1 place
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Fruit Smoothie Bucket
food Food type Main Ingredients Take time Serve Thai drink Fruit 15 Min 1 place ingredient 200 ml coconut water 50 grams coconut meat 30 ml syrup 600 grams of ice 45 ml. Orange Syrup 100 grams of frozen mandarin orange pulp 80 grams of fresh orange pulp for decoration 3 grams rosemary leaves Preparation Combine coconut water, coconut meat, syrup and ice in a blender. Blend until smooth. Scoop into a container and set aside. Mix orange syrup and syrup together. Pour into a blender, add ice and frozen orange pulp, blend until smooth, then scoop into a container and set aside. Pour the blended coconut mixture into a glass, half full, followed by the blended orange juice. Garnish with fresh orange zest and rosemary.
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Fish and Chips
food Food type Main Ingredients Take time Serve Thai Snacks fish 45 Min 1 place ingredient Frozen Cod Fillet 1 kg ARO Frozen Frenchfries Shoestring 100 grams of fried flour 100 ml. Oil for frying 2 liters 60 grams tartar sauce 250g Aero Frozen French Fries, Straight Small, 7mm Aero Frozen French Fries, Straight Small, 10mm Aero Frozen French Fries, Wavy Small, 12mm 1 lemon, 4 halves 5 grams chopped parsley 1,200 grams of fried fish 500 grams of Korean fried flour 650 ml chilled soda 4 grams of salt 2 grams ground pepper 40 grams all-purpose flour Tartar sauce, 3 servings 120 grams real mayonnaise 10 ml. a little lemon juice 1 gram of salt 1 gram ground pepper 20 grams chopped onion 20 grams chopped pickled cucumber 5 grams of sugar 10 grams chopped green onions Ingredients for making French fries 250g Aero Frozen French Fries, Straight Small, 7mm Aero Frozen French Fries, Straight Small, 10mm Aero Frozen French Fries, Wavy Small, 12mm 100 ml. 2 liters of oil Season with salt Preparation Mix Korean flour with salt and pepper together, then add soda and stir well. Mix cod fish with wheat flour. Then coat it with flour and mix. Then fry until cooked. Tartar Sauce: Mix all ingredients together. Serve the fried fish with french fries and tartar sauce. Decorated with lemon and parsley.
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