Recipe
Japanese pizza
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 180 grams water 1 egg 1 teaspoon dashi powder 1 teaspoon grated ginger 120 grams cake flour 150 grams shredded cabbage 30 grams shredded carrots 15 grams chopped green onions 3 tablespoons vegetable oil 1 piece of Super Chef smoked chicken hotdog sausage 4 pieces of Super Chef brand ham strips 1 1/2 pieces of Super Chef brand chicken and pork bologna 30 grams of Tonkatsu sauce 30 grams mayonnaise 10 grams of seaweed powder 15 grams dried fish 15 grams pickled ginger 3 skewers Preparation Pizza dough mixing steps Put the eggs and water in a bowl, then add the dashi powder and grated ginger. Mix well. Place the flour in a bowl and pour in the mixture from step one. Mix until the dough is smooth and let it rest for 10-15 minutes. Then add cabbage, carrots, and spring onions and mix well. Frying process When the pan is hot, pour the batter onto the stove and sprinkle the vegetables over it. Use medium-low heat. Sprinkle with tonkatsu sauce, then roll up the pizza dough and arrange on a plate. Finish by making toppings to decorate the plate by frying smoked chicken hotdogs, chicken and pork bologna, and Super Chef ham strips. Top with the pizza we made and top with Tonkatsu sauce, mayonnaise, pickled ginger, dried fish, and seaweed powder.
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Fried Chicken Skin
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 1000 grams of chicken skin (washed chicken skin) - Salt (for washing chicken skin) - Plain water (to wash chicken skin) 1 liter of palm oil, brand: Ruby (ingredients) 5 grams coriander root (ingredients) 5 grams garlic (ingredients) 3 grams lemongrass (ingredients) 5 grams pepper (ingredients) 2 teaspoons seasoning powder (ingredients) 1 teaspoon sugar (ingredients) 2 teaspoons oyster sauce (Ingredients) 4 teaspoons seasoning sauce (ingredients) 4 tablespoons of crispy flour (ingredients) 2 tablespoons lime water (ingredients) 3 tablespoons cold water (ingredients) Preparation Start by washing and scraping off the chicken skin and excess fat on the back. Then cut into bite-sized pieces. Take the shredded chicken skin and wash it with salt. This will reduce the mucus of the chicken skin and reduce the fishy smell. Squeeze for about 2 minutes and then start rinsing it clean. Then drain the chicken skin on a wire rack. Fermentation process Make a three-friend mix by adding lemongrass. Start by adding coriander root, garlic, lemongrass, and pepper into a mortar. Pound until fine. We will get a three-friend mix for marinating. Put the chicken skin and three spices into a container, followed by MSG, sugar, oyster sauce, and seasoning sauce. Mix well. Add in the crispy flour, lime water, and cold water and mix well to keep the chicken crispy for a long time. Marinate the chicken skin in the refrigerator for about 20 minutes, then fry over medium heat, stirring occasionally to ensure even heating.
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Sticky rice with grilled pork
food Food type Main Ingredients Take time Serve Thai Meat dishes pig 50 minutes 1 place ingredient 50 grams Aero white sticky rice 3 skewers of grilled pork with fresh milk 30 grams Aero Nam Jim Jaew Preparation Soak the glutinous rice for 4 hours or overnight. Steam the glutinous rice for 30 minutes. In the meantime, you can sprinkle the water used to soak the sticky rice on top to make it soft. Place the frozen pork skewers in a normal refrigerator and let them sit for 1 night before grilling. How to remove pork from the package: Insert your hand under the pork and slowly pull it up. Then, pat the sides with your hand to shape the pork to make it look thicker. Grill until the pork is golden brown. Use scissors to trim off any burnt parts. Put Aero white sticky rice (cooked) in a bag, ready to eat, serve with jaew sauce.
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Sticky rice with fried chicken
food Food type Main Ingredients Take time Serve Thai Meat dishes chicken 60 minutes 10 places ingredient 1 kg Aero frozen chicken thigh meat 200 grams SAVEPAK crispy fried flour 100 grams of Thai garlic 2 teaspoons ground pepper 1 tbsp Aero Chicken Seasoning Powder 1 tablespoon sugar 1 tablespoon Aero green cap seasoning sauce 1 teaspoon iodized salt 2 liters palm oil 1 kilogram Aero white glutinous rice Preparation Take the soaked Aero white glutinous rice and strain out the water. Keep the soaking water to sprinkle during steaming. Steam the Aero white glutinous rice and cover with a lid for 30 minutes. Take frozen chicken thigh and leg (meat only) and cut it into bite-sized pieces, not too big or too small. Cut along the length of the chicken piece. Season the chicken with green cap seasoning sauce, sugar, chicken seasoning powder, iodized salt, ground pepper and coarsely ground garlic. Divide SavePak Crispy Batter into 2 parts. Mix part 1 with water and stir until well blended. Pour into a mixing bowl and mix well. Marinate the chicken in the flour and leave in the refrigerator for 30 minutes. Take the marinated chicken out of the water and mix the second part of the flour with water. Mix well. Fry the chicken in oil until it turns a nice yellow color. Remove and set aside on a wire rack. Serve with sticky rice.
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Omelet Rice
food Food type Main Ingredients Take time Serve Thai Meat dishes other 30 minutes 1 place ingredient 150 grams Aero 100% premium fragrant rice (cooked) 1 egg, Aero brand, size 2 30 grams palm oil 1/2 teaspoon Aero green cap seasoning sauce 1/4 teaspoon Aero Chicken Seasoning Powder 1/4 teaspoon ground pepper 1 teaspoon Savepak hotdog sausage, diced 1 teaspoon Aero diced pork and chicken ham 1 teaspoon Savepak crab sticks, cut into pieces 1 teaspoon Aero frozen ground pork 1 teaspoon diced onion 1 teaspoon chopped green onion 1 packet Aero Tomato Sauce or Chili Sauce (sachet type) Preparation Beat the eggs, add the meat, and season with various seasonings. Heat the oil, add the eggs and fry until golden brown. Served with hot steamed rice.
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Cold drinks in bottles
food Food type Main Ingredients Take time Serve Thai drink Milk and cheese 30 minutes 6 places ingredient 1 bag Sole instant milk tea (milk tea ingredients) 1.5 liters hot water (milk tea ingredients) 2 liters room temperature water (milk tea ingredients) 1 bag Sole Cocoa Mix (Cocoa Ingredients) 1.5 liters hot water (cocoa mixture) 2 liters room temperature water (cocoa mixture) 1 bag Sole Instant Matcha Green Tea (Green Tea Ingredients) 1.5 liters hot water (green tea mixture) 1.5 liters room temperature water (green tea mixture) 1 bag Sole Honey Lemon Iced Tea (Honey Lemon Iced Tea Ingredients) 2.5 liters hot water (honey lemon iced tea mix) 3 liters room temperature water (honey lemon iced tea mix) Preparation Mix each drink with hot water and stir until dissolved. Add room temperature water, then wait until cool and pour into bottles. Ready to sell.
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Spicy pork rib soup
food Food type Main Ingredients Take time Serve Thai Soup / Curry / Clear Soup pig 90 minutes 10 places ingredient 10 liters of water (broth) 3 kilograms of pork ribs (soup stock) 50 grams of white peppercorns (crushed) (for soup) 100 grams garlic (peeled) (broth) 100 grams of coriander root (broth) 120 grams pork seasoning powder (soup) 1 piece of thin white cloth (soup) 60 grams of Ajinomoto Plus brand MSG (Leng seasoning) 200 grams of garden chili (coarsely ground) (seasoning sauce) 520 grams of lime juice (seasoning) 240 grams fish sauce (fish sauce) 80 grams of light soy sauce (seasoning sauce) 250 grams of coriander (chopped) (seasoning sauce) 250 grams of coriander (seasoning sauce) 3 pieces of stewed pork ribs (for 1 serving) 400 ml broth (for 1 serving) 160 grams of galangal seasoning sauce (for 1 serving) Preparation Making Soup Bring water to a boil, add pork ribs and cook for 10 minutes without covering with a lid. When done, remove pork ribs and set aside. Put a pot of water on the boiling pot, boil the pork ribs again, pound the three spices (white peppercorns, garlic, coriander root), wrap them in a thin cloth, and boil them in the pork ribs pot to remove the fishy smell. Add flavor to the soup by adding pork seasoning powder, skim off the fat foam, and continue to boil for about 1 hour, then turn off the heat. Making the Leng Sauce Mix chili (coarsely ground), lime juice, fish sauce, soy sauce and Ajinomoto Plus MSG. Mix ingredients together. Add chopped parsley and coriander. Served with 3 pieces of spicy pork ribs, mix with soup and pork rib seasoning, pour over pork ribs, ready to eat.
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Clear pork noodle soup
food Food type Main Ingredients Take time Serve Thai Noodles and pasta pig 40 minutes 2 places ingredient 1 tablespoon lime juice (for 1 serving of Tom Yum Pork Noodles) 4 pieces of pork meatballs (1 serving of Tom Yum Pork Noodles) 200 ml. Soup (1 serving of Tom Yum Pork Noodles) 55 grams of Ros Dee Noodle Soup (Soup) 4 liters of water (broth) 1 kilogram pork hip (pork shoulder) 250 grams of pork fat (pork belly) 20 grams of coriander root (pork chops) 30 grams of garlic (pork chops) 10 grams of pepper (pork chops) 10 grams of tapioca flour (pork and basil) 10 grams of salt (pork chops) 3 grams baking soda (pork chops) 15 grams of seasoning sauce (pork chops) 15 grams of light soy sauce (pork chops) 2 egg whites (pork cutlets) 100 grams of small noodles (clear pork noodle soup, 1 serving) 50 grams of bean sprouts (1 serving of clear pork noodle soup) 1 piece of pork bacho (clear soup pork noodles, 1 serving) 4 pieces of pork meatballs (1 serving of clear soup pork noodles) 1 teaspoon fried garlic (for 1 serving of clear pork noodle soup) 1 teaspoon chopped spring onion (for 1 serving of clear pork noodle soup) 1 teaspoon fried pork rinds (1 serving of clear pork noodle soup) 1 gram ground pepper (for 1 serving of clear pork noodle soup) 200 ml. Soup (1 serving of clear pork noodle soup) 100 grams of white rice vermicelli, soaked in water (1 serving of Tom Yum Pork Noodles) 50 grams of bean sprouts (1 serving of Tom Yum Pork Noodles) 40 grams of boiled minced pork (1 serving of Tom Yum Pork Noodles) 1 teaspoon fried garlic (for 1 serving of Tom Yum Pork Noodles) 1 teaspoon chopped spring onion (for 1 serving of Tom Yum Pork Noodles) 1 teaspoon coriander (1 serving of Tom Yum Pork Noodles) 1 teaspoon fried pork rinds (1 serving of Tom Yum Pork Noodles) 1 tablespoon ground roasted peanuts (for 1 serving of Tom Yum Pork Noodles) 1/4 teaspoon chili powder (for 1 serving of Tom Yum Pork Noodles) 1 1/2 teaspoons sugar (for 1 serving of Tom Yum Pork Noodles) Preparation 1. Bring water to a boil, add in the flavor enhancer and noodle soup. Making pork bacho Chop the coriander root and garlic and pound them together. Add the pepper and pound until fine (you will get three friends). Cut the pork loin into small pieces, cut the tough fat into small pieces, then chop together until it becomes a single texture. Then add the minced pork into the mortar with the three spices. Start seasoning by adding cornstarch, salt, baking soda, seasoning sauce, light soy sauce, and egg white. Pound the ingredients together until sticky. Then spread the pork into sheets on a ladle and boil in a pot of hot water. Remove from the ladle and continue boiling until cooked. Making clear pork noodle soup Put the meatballs in the pot and boil them. Boil the noodles and bean sprouts until cooked. Place in a bowl. Add the pork balls and meatballs. Season with fried garlic, chopped scallops, fried pork rinds, ground pepper, then add soup. You will get clear pork noodle soup. Making Tom Yum Pork Noodles To make pork tom yum noodles, boil the white rice vermicelli and bean sprouts until cooked and place in a bowl. Make the Tom Yum soup by adding boiled minced pork, fried garlic, chopped spring onions, coriander, fried pork rinds, crushed peanuts, crushed chili, sugar, lime juice, and meatballs. Scoop the soup into the bowl, mix well, pour over the boiled white noodles, and serve.
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Chickpea curry with roti
food Food type Main Ingredients Take time Serve India Soup / Curry / Clear Soup vegetable 45 minutes 3 places ingredient 1 cup chickpeas 3 chopped tomatoes 2 chopped onions 3 tablespoons ghee 2 teaspoons cumin seeds 2 tablespoons crushed ginger-garlic 1 teaspoon salt 1 tablespoon Indian spices 1 tablespoon ground chili powder 1 tablespoon turmeric powder 2 tablespoons coriander powder 2 teaspoons cumin seed powder 1 tablespoon green chili 5 pieces thinly sliced ginger 2-3 pieces of star anise Paratha Flatbread Preparation Bring water to a boil, add oil, cinnamon, star anise and a pinch of salt, then add chickpeas. Simmer for about 30 minutes until the beans are cooked. How to make curry: Add oil and fry cumin seeds and crushed ginger and garlic until fragrant and yellow. Then add finely chopped onions, turmeric powder, chili powder, chopped tomatoes and stir-fry until well blended. Add 1 cup of boiled water, followed by coriander powder and another 1 cup of boiled water. Add cumin seeds, Indian spices, salt, chopped chilli, thinly sliced ginger, chopped coriander and then add cooked chickpeas. Grill the Paratha sheets on a pan and serve.
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Onion Bhaji
food Food type Main Ingredients Take time Serve India Snacks Milk and cheese 20 minutes 3 places ingredient 1 cup gram flour 2 large shallots 1 tablespoon turmeric powder 1 tbsp cumin powder 1 tbsp garam masala 1 tablespoon red chili powder 2 green chili peppers salt 500 ml vegetable oil coriander Preparation Mix garam masala with gram flour, red chilli powder, turmeric powder, cumin powder and a pinch of salt and mix well. Pour in water and stir slowly. Add sliced green chili, sliced shallots, and sliced coriander. Mix until well blended. Heat oil in a pan and fry in bite-sized pieces. Ready to serve
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Indian Fried Rice
food Food type Main Ingredients Take time Serve India Rice and flour rice 15 minutes 2 places ingredient 1/4 cup raw peanuts 4 shallots (medium size) 3 fresh green chili peppers 1 teaspoon mustard seeds 6-7 stalks of curry leaves 1/2 teaspoon curry powder 2 tablespoons coriander 1 lime 4 tablespoons oil 1/2 teaspoon sugar salt Plain water 3 1/2 cups Indian rice Preparation Chop the shallots, coriander root, fresh green chillies and prepare the curry leaves. Heat a pan with oil, add raw peanuts, fry until the peanuts are crispy and turn light brown. Heat oil in a pan again, add mustard seeds and stir fry, then add chopped shallots, curry leaves, curry powder and stir fry to combine. Add water to the Indian rice until moistened, then stir-fry with the ingredients in the pan until well blended. Season with salt to taste, then add chopped green chilies and chopped coriander. Add sugar, fried peanuts and stir-fry until well blended. Squeeze lime juice and mix well before eating. Ready to serve
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Pizza
food Food type Main Ingredients Take time Serve Western food Rice and flour Flour and bread 30 minutes 3 places ingredient 1 sheet of aro brand pizza dough (seafood pizza ingredients) 40 grams of Aro brand pasta sauce (pizza, seafood ingredients) 10 grams red bell pepper (pizza seafood ingredient) 10 grams green bell pepper (pizza seafood ingredient) 15 grams of Savepak brand crab sticks (pizza seafood ingredients) 4 pieces of white shrimp, Aro brand (Seafood pizza ingredient) 30 grams of grated pizza cheese topping, Aro brand (pizza ingredients, seafood) 20 grams of Savepak brand sweet bakery mayonnaise (pizza, seafood ingredient) 1 sheet of aro pizza dough (Hawaiian pizza ingredients) 40 grams of Aro brand pasta sauce (Hawaiian pizza ingredients) 10 grams red bell pepper (Hawaiian pizza ingredient) 10 grams green bell pepper (Hawaiian pizza ingredient) 15 grams of aro brand pork and chicken ham (Hawaiian pizza ingredients) 4 small pieces Pineapple in Syrup (Canned) (Hawaiian Pizza Ingredient) 30 grams of grated pizza topping cheese, Aro brand (Hawaiian pizza ingredients) 20 grams Savepak brand sweet bakery mayonnaise (Hawaiian pizza ingredient) 1 sheet of aro pizza dough (Supreme Pizza Ingredients) 40 grams of Aro brand pasta sauce (Supreme pizza ingredients) 15 grams of Aro brand crispy chicken frankfurters (Supreme pizza ingredients) 20 grams of aro brand pork and chicken ham (Supreme pizza ingredients) 10 grams red bell pepper (Supreme Pizza Ingredient) 10 grams green bell pepper (Supreme Pizza Ingredient) 30 grams of grated pizza topping cheese, Aro brand (Supreme pizza ingredients) 20 grams of Savepak Sweet Bakery Mayonnaise (Supreme Pizza Ingredient) Preparation Cut red and green bell peppers into strips and cut pineapple into pieces, about 8 pieces. Cut 1 slice of Aro brand pork and chicken ham into 16 pieces. Cut the Aro crispy chicken frankfurters diagonally and slice the crab sticks into strips. Bring water to a boil and add the shrimp. When cooked, remove and shock in cold water. The process of making Hawaiian pizza starts with spreading pasta sauce on the pizza crust, leaving a border around the dough. Then add the ham, pork, chicken, and pineapple. Top with red and green bell peppers, then top with shredded pizza cheese and sweet bakery mayonnaise. Continue doing this on the seafood page, add white shrimp, and on the supreme page, add crispy chicken frankfurter sausage. Bake in a convection oven at 225 °C for approximately 3 minutes.
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French Fries Shake
food Food type Main Ingredients Take time Serve Western food Snacks Potatoes and beans 30 minutes 1 place ingredient 100 grams of French fries, shoestring brand, aro 1 tablespoon Aro brand cheese seasoning powder 1 tablespoon of aro brand paprika seasoning powder 3 liters of palm oil, refill bag, Aro brand 1 cup, paper cup, Savepak brand Preparation Heat palm oil in a refill bag, Arov brand, to a temperature of approximately 175 °C. Add the French fries and fry until golden brown for 3-5 minutes. Drain the oil for 1-2 minutes. Divide the mixture into aro brand cheese seasoning powder and aro brand paprika seasoning powder. Shake to coat the french fries thoroughly. Ready to serve in a paper cup, Savepak brand.
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Red pork and crispy pork rice, restaurant recipe
food Food type Main Ingredients Take time Serve Western food Rice and flour pig 30 minutes 1 place ingredient 1 kilogram pork hip or neck, cut into long strips (red pork ingredients) 20 grams of honey (for brushing on grilling) (red pork ingredients) 20 grams of water (red pork ingredient) 80 grams unrefined sugar (red pork marinade sauce) 10 grams of light soy sauce (red pork marinade sauce) 60 grams of seasoning sauce (green cap) (red pork marinade sauce) 30 grams of chopped oysters (red pork marinade sauce) 30 grams of honey (for marinating) (red pork marinade sauce) 30 grams of white liquor (red pork marinade sauce) 10 grams of vegetable oil (red pork marinade sauce) 20 grams of boiled water or water from boiling pork (red pork marinade) 4 grams of pork seasoning powder (red pork marinade sauce) 4 grams of five-spice powder (red pork marinade sauce) 20 grams of old ginger (sliced) (red pork marinade sauce) 1.5 - 2 liters of water (for boiling pork) (Crispy pork ingredients ) 80 - 100 grams of salt (for rubbing on pork skin) (Crispy pork ingredients) 100 grams of vinegar (Crispy pork ingredients) 1/8 teaspoon baking soda (Crispy pork ingredient) 1 gram of five spice powder (ingredients for applying on pork) 5 grams of salt (ingredients for rubbing on pork) 5 grams of white liquor (ingredients for brushing on pork) 2 grams of sugar (ingredients for spreading on pork) 2 grams of pork seasoning powder (ingredients for spreading on pork) 1 gram sesame oil (ingredient for brushing on pork) 5 grams of water (for marinating pork) (ingredients for applying to pork) - Palm oil (for frying) (Ingredients for brushing on pork) 800 grams of water (ingredients for red pork and crispy pork sauce) 2 star anise flowers (ingredients for red pork and crispy pork sauce) 1 cinnamon stick (for red pork and crispy pork sauce) 5 cardamom pods (red pork and crispy pork sauce ingredients) 20 grams of spring onion tips (crushed until slightly bruised) (red pork marinade sauce) 30 grams of shallots (finely chopped) (red pork marinade sauce) 15 grams of Chinese garlic (finely chopped) (red pork marinade sauce) 5 grams of red (red pork marinade sauce) 5 grams orange (red pork marinade sauce) 1 kilogram of skinless pork belly (Crispy pork ingredients) 5 grams of salt (Crispy pork ingredient) 1/2 teaspoon of Chongjiang (spicy chili) (Ingredients for the red pork and crispy pork sauce) 1 teaspoon coriander seeds (for the red pork and crispy pork sauce) 1/4 teaspoon peppercorns (red pork and crispy pork sauce ingredients) 1 bay leaf (for the red pork and crispy pork sauce) 3 cloves (Ingredients for red pork and crispy pork sauce) 8 grams of roasted white sesame seeds (ingredients for red pork and crispy pork sauce) 90 grams of water left over from marinating the red pork (red pork and crispy pork sauce ingredients) 40 grams of brown sugar (for the red pork and crispy pork sauce) 15 grams of pork seasoning powder (for red pork and crispy pork sauce) 30 grams of light soy sauce (ingredients for red pork and crispy pork sauce) 30 grams oyster sauce (ingredients for red pork and crispy pork sauce) 50 grams of sweet dark soy sauce (ingredients for red pork and crispy pork sauce) 2 grams sesame oil (ingredient for red pork and crispy pork sauce) 40 grams Hong Kong cornstarch (ingredient for red pork and crispy pork sauce) 50 grams of water (for dissolving the flour) (Ingredients for the red pork and crispy pork sauce) 180 grams of Chat Arun brand rice (1 serving of red pork and crispy pork) 40 grams of red pork (red pork and crispy pork rice, 1 serving) 40 grams of crispy pork (1 serving of red pork and crispy pork rice) 30 grams of Chinese sausage (1 serving of red pork and crispy pork on rice) 60 grams of red pork sauce (red pork and crispy pork rice, 1 serving) 1 boiled duck egg (1 serving of red pork and crispy pork rice) 20 grams of cucumber (1 serving of red pork and crispy pork rice) 1 stalk of spring onion (1 serving of red pork and crispy pork on rice) Preparation Making Red Pork Make the red pork marinade by adding sugar, oyster sauce, pork seasoning powder, honey (for marinating), five-spice powder, seasoning sauce (green cap), light soy sauce, followed by Chinese garlic, shallots, vegetable oil, white liquor, boiled water or pork boiling water. Mix the ingredients together. Add the red-orange color, old ginger and spring onions, mix together. Marinate the pork in the prepared sauce and leave in the refrigerator overnight. Preheat oven to 175 degrees Celsius. Bake pork for 10 minutes, then brush with red pork sauce once. Repeat 3 times. Apply honey mixed with water to the roast pork for the final time. Bake for another 10 minutes. Let it cool and then cut it into pieces and serve. Making Crispy Pork Bring water to a boil, add salt, add pork belly, boil for about 10 minutes. Rest the cooked pork in cold water. Make 1-inch wide and 1/2-centimeter deep cuts on the pork skin. Mix vinegar and baking soda together. Pour into a tray, place pork skin side down so that it is just covered with the mixture. Set aside. Then prepare the ingredients for the pork by mixing sugar, salt, pork seasoning powder, five-spice powder, water, white liquor, and sesame oil. Mix well. Apply all over the pork and then let it rest for about 5-10 hours. Pat the pork dry, wrap it in foil, and spread salt all over the skin. Preheat oven to 175 degrees Celsius for 15 minutes. Bake for about 1 hour. Remove all the salt and bake again for 15 minutes. Let it cool, then fry and cut into pieces and serve. Making sauce for red pork and crispy pork Roast the spices, including star anise, cinnamon, cardamom, Chinese chives, coriander seeds, bay leaves, and cloves over low heat for about 5 minutes. Add water to a pot, add the roasted spices and peppercorns and boil the spices until fragrant, then strain to remove the spices. Add the remaining water from marinating the red pork, brown sugar, sweet dark soy sauce, light soy sauce, oyster sauce, pork seasoning powder, and dissolved Hong Kong cornstarch. Add roasted white sesame seeds and stir until the mixture is cooked and sticky. Ready to serve with red pork and crispy pork rice.
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Fermented fish with pork
food Food type Main Ingredients Take time Serve Thai Meat dishes pig 60 minutes 3 places ingredient 500 grams of sliced pork hip (Ingredients for marinating pork (25 skewers)) 30 grams of Ros Dee Grilled Marinade Menu (Ingredients for Marinating Pork (25 sticks)) 30 grams of vegetable oil (pork marinade ingredients (25 skewers)) 25 skewers of grilled pork (short type) soaked in water (pork marinade ingredients (25 skewers)) 300 grams of fermented fish sauce (fish sauce ingredients) 50 grams of fish sauce (fish sauce ingredients) 100 grams of water (fish sauce mixture) 20 grams of crushed galangal (fish sauce ingredient) 20 grams of crushed lemongrass (fish sauce ingredient) 2 leaves, torn kaffir lime leaves (for fish sauce) 55 grams chopped lemongrass (fish sauce ingredient) 15 grams of chopped old ginger (ingredient for fermented fish sauce) 30 grams of chopped galangal (ingredient for fermented fish sauce) 15 grams of chopped galangal rhizomes (ingredient for fermented fish sauce) 70 grams of sliced shallots (ingredients for fermented fish sauce) 30 grams of chopped garlic (ingredients for fermented fish sauce) 16 grams chopped coriander root (ingredient for fermented fish sauce) 4 leaves, shredded kaffir lime leaves (ingredients for fermented fish sauce) 15 grams of palm sugar (ingredient for fermented fish sauce) 50 grams of boiled fish sauce (ingredients for fermented fish sauce) 30 grams of tamarind juice (ingredient for fermented fish sauce) 6 grams of chili powder (ingredient for fermented fish sauce) 7 skewers of grilled pork (set of grilled pork and fish sauce) 50 grams of fermented fish sauce chili paste (ingredients for grilled pork and fermented fish sauce chili paste) 50 grams of cucumber (ingredients for grilled pork and fish sauce) 50 grams of eggplant (ingredients for grilled pork and fish sauce) 50 grams of Chinese cabbage (ingredients for grilled pork and fish sauce) 10 grams of green and red chili peppers (ingredients for grilled pork and fish sauce) Preparation Marinating Pork Cut the hip into strips, then marinate with Ros Dee Grill Marinade, mix well, add a little vegetable oil. Place in the refrigerator and marinate for 30 minutes. Take the marinated pork and skewer it, then grill it over low to medium heat. Making fish sauce Put the whole fish and water in a pot. Add the herbs, kaffir lime leaves, galangal, lemongrass, and water. Bring to a boil. Remove the herbs. Fish sauce ingredients Prepare the herbs and roast them over low heat. Start with galangal, lemongrass, fingerroot, chopped fingerroot, old ginger, and coriander root. Roast until all moisture is gone. Then add garlic and shallots and fry until it turns brown and fragrant. Add fish sauce ingredients Then blend it with the roasted herbs, palm sugar, tamarind juice, and filtered fish. Blend until smooth. Take it out and mix with chili powder and shredded kaffir lime leaves. Serving Served with 7 skewers of grilled pork, fermented fish sauce and fresh vegetables.
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Noodles with crab curry and betel leaves
food Food type Main Ingredients Take time Serve Thai Soup / Curry / Clear Soup crab 30 minutes 12 places ingredient 600 ml. coconut milk, Amphawa brand 250 grams of southern curry paste 50 grams green curry paste 2 liters coconut milk 3 grams of torn kaffir lime leaves 120 ml fish sauce 60 grams coconut sugar 300 grams of chopped betel leaves 10 grams of salt 300 grams of crab meat 200 grams of crab claws 2 kilograms of rice vermicelli 12 soft-boiled duck eggs Preparation Mix southern curry paste and green curry paste, mix well. Add Amphawa coconut milk, mix well. For the curry, stir-fry the coconut milk until it separates. Add the mixed curry paste and stir-fry until it dissolves with the coconut milk and is cooked. Bring a pot to a boil, add coconut milk and stir-fried curry paste. When the water boils, add shredded kaffir lime leaves. Season with fish sauce and coconut sugar. Cut the betel leaves into strips about 1 cm thick. Then put the cut betel leaves into the curry pot along with salt. 6. Divide the crab meat into 2 parts: one part to put into the curry pot and mix the ingredients together; the other part to sprinkle on top. 7. Serve the crab curry with betel leaves with rice vermicelli, boiled eggs and vegetables.
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Rice mixed with shrimp paste chili paste
food Food type Main Ingredients Take time Serve Thai Rice and flour rice 60 minutes 2 places ingredient 50 grams of chili (ingredients for shrimp paste chili sauce) 50 grams of peeled Thai garlic (ingredient for shrimp paste) 150 grams of grilled shrimp paste (ingredients for shrimp paste chili paste) 50 grams of eggplant (ingredients for shrimp paste) 15 grams of chopped shallots (ingredients for shrimp paste) 50 grams of shredded ma-uek (ingredients for shrimp paste chili paste) 180 grams of palm sugar (ingredient for shrimp paste chili sauce) 15 grams of dried shrimp powder (ingredient for shrimp paste) 180 ml. lime juice (shrimp paste ingredient) 25 ml fish sauce (shrimp paste chili paste ingredient) 50 ml. warm water (shrimp paste mixture) 200 grams of Khao Khao 43, Chat Light brand (ingredients for rice mixed with chili paste) 3 tablespoons shrimp paste (ingredients for rice mixed with chili paste) 1/2 mackerel (ingredients for rice mixed with chili paste) 3 pieces of cucumber (ingredients for rice mixed with chili paste) 2 eggplants ( ingredients for rice mixed with chili paste) 3 pieces of yardlong beans (ingredients for rice mixed with chili paste) 2 pieces of purple eggplant (ingredients for rice mixed with chili paste) 2 pieces of white turtle eggplant (ingredients for rice mixed with chili paste) 2 pieces of green eggplant (ingredients for rice mixed with chili paste) Preparation Shrimp paste fried rice Heat a pan with lard and fry the garlic until yellow. Add grilled shrimp paste and mix with fried garlic over low heat. Add cooked rice and stir-fry until well combined. Sweet Pork Place a pan on the stove, add lard, shallots, skinless pork belly (boil the pork for 30 minutes first), water, fish sauce, dark soy sauce, and palm sugar. Mix until the sauce has bonded with the pork. Arrange all ingredients on a plate with side dishes and serve.
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Crab Fried Rice
food Food type Main Ingredients Take time Serve Thai Rice and flour crab 20 minutes 1 place ingredient 200 grams of Chat Arun brand rice 150 grams of crab meat 30 grams soybean oil 1 egg, size 2 20 grams diced onion 10 grams diced carrots 1/4 teaspoon salt 1/4 teaspoon pork seasoning powder 1/4 teaspoon ground white pepper 5 grams of seasoning sauce 5 grams of sugar 10 grams of spring onions 3 pieces of melon 1 lime wedge 3 stalks of spring onions 2 lettuce leaves - Chili fish sauce Preparation Cook Chat Arun brand rice in a ratio of 1 part rice to 1.75 parts water. Steam the crab meat by pounding the spring onions and placing them on a plate underneath the crab meat to enhance the aroma. Steam for 5 minutes. Heat a pan with soybean oil. Add the eggs and stir-fry until cooked. Add the onions, diced carrots, and cooked Chat Arun rice. Stir-fry until well combined. Season with salt, seasoning powder, ground white pepper, seasoning sauce and sugar. Stir until well blended. Add chopped spring onions. Finally, the crab stir-fry step is to add the crab meat to the pan and stir-fry, followed by the spring onions. Stir-fry for less than a minute and serve with the fried rice.
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Crispy Chicken Fast Food
food Food type Main Ingredients Take time Serve Thai Meat dishes chicken 30 minutes 3 places ingredient 1 liter of frying oil, Ruby brand 500 grams of chicken wings (small drumsticks) 300 grams chicken breast (cut into pieces) 300 grams of chicken thigh meat 250 grams bread flour (battery mix) 200 grams all-purpose flour (for frying batter) 20 grams of crispy flour (fried batter ingredients) 30 grams baking powder (for frying batter) 70 grams garlic powder (for frying batter) 15 grams ground white pepper (for batter) 30 grams of chicken seasoning powder (for frying batter) 500 ml. plain water (for batter mix) 9 pieces of fried chicken wings (small drumsticks) (Ingredients for spicy chicken wings) 30 grams of Wings Zaab Seasoning Powder (Ingredients for Wings Zaab Chicken) Preparation Marinate chicken wings, chicken breast and chicken thighs with garlic powder, chicken seasoning powder and ground white pepper. Mix well. Mix all-purpose flour, bread flour, tempura flour and baking powder together. Coat the meat with the flour, then dip it in room temperature water and coat it again with the flour, shaking off as much of the flour as possible. Heat the oil for frying until hot, then add the meat and fry until golden brown, then coat with Wing Zaab powder and serve.
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Baked shrimp with glass noodles
food Food type Main Ingredients Take time Serve Thai Noodles and pasta shrimp 20 minutes 3 places ingredient 125 grams of light soy sauce, Dek Somboon brand (glass noodle sauce) 275 grams of green-capped seasoning sauce, Dek Somboon brand (glass noodle sauce) 50 grams of dark soy sauce, Dek Somboon brand (glass noodle sauce) 100 grams of sugar (glass noodle sauce) 100 grams of sesame oil (glass noodle sauce) 150 grams of Chinese rice wine (glass noodle sauce) 950 grams of chicken stock (glass noodle sauce) 1 tablespoon vegetable oil (for the baked shrimp and glass noodles) 40 grams of pork belly (ingredients for baked shrimp with glass noodles) 15 grams of old ginger, sliced (ingredients for baked shrimp with glass noodles) 20 grams of peeled Chinese garlic (ingredients for baked shrimp with glass noodles) 1 teaspoon crushed white peppercorns (Ingredients for Baked Shrimp with Glass Noodles) 1/2 teaspoon of seasoning (steamed shrimp with glass noodles) 200 grams Baked Shrimp with Glass Noodles Sauce (Ingredients for Baked Shrimp with Glass Noodles) 200 grams of glass noodles, soaked in water (ingredients for baked shrimp and glass noodles) 3 white shrimp (size 30 pieces/kilogram) (Ingredients for baked shrimp with glass noodles) 20 grams of spring onions (ingredients for baked shrimp with glass noodles) 30 grams of celery (ingredients for baked shrimp with glass noodles) 5 grams of red chili peppers, sliced diagonally (ingredients for baked shrimp with glass noodles) 40 grams of peeled Chinese garlic (Seafood dipping sauce) 15 grams coriander root (seafood dipping sauce) 35 grams of garden chili (seafood dipping sauce) 80 grams of lime juice (seafood dipping sauce) 120 grams fish sauce (seafood dipping sauce) 90 grams of sugar (seafood dipping sauce) Preparation Glass noodle sauce Heat a pan and make the sauce by mixing together oyster sauce, light soy sauce, green cap sauce, dark soy sauce, and sugar. Mix until the ingredients are well combined. Add sesame oil, Chinese rice wine and chicken stock. Baked shrimp with glass noodles Put a pot on the stove, add oil, then add pork belly, sliced ginger, garlic, white peppercorns, and sichuan peppercorns. Stir-fry until fragrant, then add the glass noodle sauce. Add glass noodles and mix with sauce. Cover the pot and cook for about 30 seconds. Add the white shrimp and cover and cook for about 1 minute. Add the spring onions, celery and red chili peppers. Seafood dipping sauce Blend Chinese garlic, coriander root, garden chili, lime juice, fish sauce, sugar, coriander and chicken seasoning powder until fine.
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Sweet fish sauce
food Food type Main Ingredients Take time Serve Thai Snacks other 20 minutes 10 places ingredient 240 ml. Real fish sauce, Dek Somboon brand 60 grams of shrimp paste 30 ml. plain water 1,600 grams of coconut sugar 400 grams of sliced shallots 80 grams of sliced red chili peppers 60 grams of chopped garden chili 30 ml lemon juice 100 grams of shrimp 100 grams of dried shrimp with shells Preparation Dissolve shrimp paste in plain water. Place a pan over medium-high heat and melt palm sugar. Add Dek Somboon brand fish sauce and dissolved shrimp paste. Mix until well blended. Add sliced shallots and simmer until the shallots are translucent. Add sliced bird's eye chili, sliced garden chili, and lime juice. Add the kapi and dried shrimp with shells. Continue to simmer over low heat until the mixture thickens.
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steamed rice topped with chicken
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 1 kilogram of rice, Chat Som brand (rice mixture) 100 grams of vegetable oil (rice oil ingredient) 150 grams of chicken fat (rice fat ingredient) 60 grams ginger (rice mixture) 20 grams of coriander root (rice mixture) 40 grams garlic (rice ingredient) 4 pandan leaves (ingredients for rice) 20 grams of chicken flavor seasoning powder (rice seasoning ingredient) 20 grams of light soy sauce (rice mixture) 2 grams sea salt (rice mixture) 30 grams of sugar (rice mixture) 1 gram ground pepper (rice ingredient) 1.2 liters of broth (rice mixture) 1 whole chicken, weighing 2 kilograms (rice mixture) 1 piece of food string or chicken hook (rice ingredients) 7 liters of water (rice mixture) 5 grams of sugar (for marinating chicken) (rice mixture) 5 grams of salt (for marinating chicken) (rice mixture) 1 gram ground pepper (for marinating chicken) (rice ingredients) 300 grams of offal (offal ingredients) 1 block of chicken blood (innards) 20 grams of tapioca flour (wash offal) (ingredients for offal) 500 grams of mature winter melon (soup stock ingredient) 5 grams coriander root (soup ingredient) 12 grams garlic (soup ingredient) 2 grams salt (soup ingredient) 1 gram ground pepper (soup ingredient) 20 grams Chicken flavor seasoning powder (soup ingredient) 30 grams chopped coriander (soup ingredient) 50 grams of old ginger (dipping sauce ingredient) 30 grams garlic (dipping sauce ingredient) 10 grams coriander root (dipping sauce ingredient) 10 grams of coriander (dipping sauce ingredient) 30 grams of green chili peppers (dipping sauce ingredient) 20 grams of garden chili (dipping sauce ingredient) 240 grams of soybean paste (dipping sauce ingredient) 70 grams sweet soy sauce (dipping sauce ingredient) 45 grams of light soy sauce (dipping sauce ingredient) 70 grams vinegar (dipping sauce ingredient) 90 grams of sugar (dipping sauce ingredient) 180 grams of rice (per serving) (Serving Ingredients) 60 grams boiled chicken (per serving) (Serving Ingredients) 15 grams of offal (per serving) (Serving Ingredients) 20 grams of blood (per serving) (Serving Ingredients) 4 pieces of cucumber (per serving) (Serving Ingredients) 1 gram coriander (per serving) (Serving Ingredients) 30 grams of Chicken Rice Dipping Sauce (per serving) (Serving Ingredients) 180 ml Broth (per serving) (Serving Ingredients) Preparation Making Khao Man 1. Start by stir-frying the chicken fat with crushed coriander roots, crushed garlic, ginger, and pandan leaves. Scoop out the chicken fat, leaving only the chicken fat, then add the Chat Som brand rice and stir-fry, followed by the soup. 2. Season with salt, sugar, ground pepper, chicken seasoning powder, light soy sauce. Mix all ingredients together and cook in a rice cooker until cooked. Boiling Chicken and Broth 1. Chicken preparation process: Season with pepper, salt, sugar, then boil in boiling water by dipping up and down about 4-5 times to get beautiful chicken skin. 2. Add mature pumpkin, coriander root, crushed garlic, and boil over medium heat for about 1 hour. 3. How to make soup: Boil water, season with salt, ground pepper, chicken seasoning powder, simmer over low heat for at least 20 minutes until the squash is cooked. Making dipping sauce 1. For the dipping sauce, put sugar, soy sauce, light soy sauce, sweet dark soy sauce, and vinegar in a pot. Turn on low heat and simmer until the sugar dissolves. 2. Then add garlic, old ginger, garden chili, green chili, coriander root, coriander stem, blend with liquid ingredients to make chicken rice dipping sauce.
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Tom Yum Noodles with Thick Soup
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 5 liters of plain water (Tom Yum noodle soup) 2 chicken frames (Tom Yum noodle soup) 2 roots of coriander root (Tom Yum noodle soup) 1 piece of onion, halved (for Tom Yum noodle soup) 5 glasses of galangal (Tom Yum noodle soup) 3 stalks of lemongrass (Tom Yum noodle soup) 3 leaves of kaffir lime leaves (for tom yum noodle soup) 250 grams of chili paste (Tom Yum noodle soup) 450 ml. sweetened condensed milk (Tom Yum noodle soup) 30 pieces of boiled sea bass, Q Fresh brand (Tom Yum noodle seasoning) 30 pieces of boiled shrimp, Q Fresh brand (Tom Yum noodle seasoning) 30 pieces of boiled fish balls, Q Fresh brand (Tom Yum noodle seasoning) 1 kilogram of small noodles (Tom Yum noodle ingredients) 500 grams of raw bean sprouts (Tom Yum noodle seasoning) 250 ml fish sauce (Tom Yum Noodle Soup) 250 ml. lemon juice (Tom Yum Noodle Soup) 150 grams of coarsely ground red and green chili peppers (Tom Yum noodle seasoning) 100 grams of chopped coriander (for tom yum noodles) 100 grams of chopped coriander (for tom yum noodles) 5 soft-boiled eggs (Tom Yum Noodle Soup) 3 pieces of steamed sea bass fillet, Q Fresh brand (1 serving of noodles) 3 pieces of boiled shrimp, Q Fresh brand (1 serving of noodles) 3 pieces of boiled fish balls, Q Fresh brand (1 serving of noodles) 100 grams of small noodles (1 serving of noodles) 50 grams raw bean sprouts (1 serving of noodles) 25 grams fish sauce (1 serving of noodles) 25 grams of lemon juice (for 1 serving of noodles) 15 grams of coarsely ground red and green chili peppers (1 serving of noodles) 10 grams chopped coriander (1 serving of noodles) 10 grams chopped coriander (1 serving of noodles) 1/2 soft-boiled egg (1 serving of noodles) Preparation Boil water with chicken bones, coriander roots, halved onions, galangal, crushed lemongrass, and kaffir lime leaves. Bring to a boil, then slowly skim off the foam and remove the mixture from the pot. Add chili paste and evaporated milk. Bring water to a boil, then blanch the fish balls, sea bass, and shrimp. Then boil the water to blanch the noodles and bean sprouts. Arrange in a bowl, season with fish sauce, lime juice, coarsely crushed red and green chilies, and sprinkle with chopped coriander, parsley, and soft-boiled eggs.
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Sticky rice with 4 toppings
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 250 grams of Khao Niew Kheaw Ngu (white sticky rice) 500 grams of water (for soaking rice) (white glutinous rice) 150 grams of Amphawa coconut milk (white sticky rice) 110 grams of sugar (white sticky rice) 1.5 teaspoons salt (white glutinous rice) 2 pandan leaves (white sticky rice) 1.5 tablespoons soybean oil (white glutinous rice) 250 grams of sticky rice (purple sticky rice) 500 grams of water (for soaking rice) (purple sticky rice) 50 grams of butterfly pea flower water (purple sticky rice) 150 grams of Amphawa coconut milk (purple sticky rice) 2 grams pandan leaves (purple sticky rice) 110 grams of sugar (purple sticky rice) 1.5 teaspoons salt (purple sticky rice) 250 grams of sticky rice (yellow sticky rice) 500 grams of water (for soaking rice) (yellow glutinous rice) 1 tablespoon turmeric powder (yellow sticky rice) 150 grams of Amphawa coconut milk (yellow sticky rice) 2 pandan leaves (yellow sticky rice) 110 grams of granulated sugar (yellow sticky rice) 1.5 teaspoons salt (yellow sticky rice) 1.5 tablespoons soybean oil (yellow glutinous rice) 150 grams of shredded coconut (shredded coconut) 100 grams of coconut sugar (shredded) 15 grams of plain water (to be torn) 1/4 teaspoon salt (for topping) 1 tablespoon roasted white sesame seeds (toasted) 2 eggs (for custard) 2 duck eggs (with custard topping) 170 grams of Amphawa coconut milk (with custard topping) 120 grams of coconut sugar (for custard) 1/2 teaspoon salt (for topping) 2 pandan leaves (for custard) 100 grams of shrimp (shrimp face) 100 grams of grated white coconut (shrimp topping) 1/4 teaspoon salt (for shrimp) 10 grams of three friends (shrimp paste) 15 grams of shrimp paste (shrimp paste) 1 teaspoon seasoning sauce (for shrimp) 30 grams of sugar (for shrimp) 1/2 tablespoon kaffir lime leaves (for shrimp) 2 tablespoons soybean oil (for shrimp) 1 teaspoon orange food coloring (shrimp color) 250 grams of Amphawa coconut milk (coconut milk poured over sticky rice with mango) 1 tablespoon rice flour (coconut milk for pouring over sticky rice with mango) 2 tablespoons salt (coconut milk for pouring over sticky rice with mango) 1 ripe mango (coconut milk served with sticky rice and mango) Preparation Steaming sticky rice Rub the rice with alum, both dry and wet. Wash the sticky rice with water 3 times or until the water is clear and soak it while adding all 3 colors (green from pandan leaves, purple From butterfly pea flowers, yellow from turmeric powder) Soak glutinous rice for at least 3 hours or overnight. Then use your hands to wash the rice to drain the water. Do not pour it in. Steam the rice for 30 minutes using high heat. While waiting for the sticky rice to make the coconut milk sauce, pour the Amphawa coconut milk into a pot, then add sugar, salt, pandan leaves and simmer over low heat. Wait until well combined, then add soybean oil. When the sticky rice is cooked, pour in the mixed coconut milk, but slowly add the coconut milk and set aside for 15 minutes. Making a slit face Put coconut sugar in a brass pan with water over low heat. Add salt. Once the sugar has melted, add the grated coconut and stir to combine. Wait until the coconut is translucent and add a little roasted white sesame seeds and mix well. Making Custard Crack duck and chicken eggs, then add palm sugar. Crush the palm sugar with pandan leaves. When the sugar dissolves, add salt. Add Amphawa coconut milk and mix well. Once the ingredients are well mixed, strain into a steaming container. When steaming, use high heat and steam for 15 minutes. Making shrimp faces Pour grated white coconut into a mixing bowl, add orange food coloring, mix well, then heat up a pan and add soybean oil, followed by the three flavors, stir-fry until fragrant. Add the shrimp oil and when it smells good, add the shrimp and stir-fry until the shrimp is cooked. Add the shredded coconut. Season with salt and soy sauce. Stir-fry until everything is well combined. Sprinkle with kaffir lime leaves. Making Mango Sticky Rice with Coconut Milk Pour Amphawa coconut milk into the pot, then add rice flour and mix well over low heat. Once well mixed, turn off the heat. Slice ripe mango and pour coconut milk over it.
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5-colored bua loy
food Food type Main Ingredients Take time Serve Thai Dessert Flour and bread 120 minutes 7 places ingredient 58 grams pandan leaf water (squeeze 1:4) (pandan leaf flour) 55 grams of glutinous rice flour (pandan leaf flour) 5 grams of tapioca flour (pandan leaf flour) 58 grams Butterfly pea water (Butterfly pea flour) 55 grams of glutinous rice flour (butterfly pea flour) 5 grams of tapioca flour (butterfly pea flour) 30 grams of steamed and mashed sweet potatoes (sweet potato flour) 40 grams of glutinous rice flour (sweet potato flour) 5 grams of tapioca flour (sweet potato flour) 45 grams of water (sweet potato starch) 30 grams of mashed steamed pumpkin (pumpkin flour) 25 grams of glutinous rice flour (pumpkin flour) 5 grams of tapioca flour (pumpkin flour) 30 grams of steamed and mashed taro (taro flour) 40 grams of glutinous rice flour (taro flour) 5 grams of tapioca flour (taro flour) 45 grams of water (taro flour) 750 grams of Amphawa coconut milk (coconut milk) 100 grams coconut water (coconut milk) 195 grams of sugar (coconut milk) 50 grams pandan leaves (coconut milk) 200 grams of Amphawa coconut milk (coconut milk for topping) 10 grams of salt (coconut milk for pouring on top) 10 grams of young coconut (topping) 10 grams of diced boiled taro (topping) 15 chicken eggs (sweet eggs) 1 liter water (sweet egg) 300 grams of sugar (sweet eggs) Preparation Making pandan leaf flour Take 100 grams of pandan leaves and blend with 400 grams of water. Once blended, filter with a thin cloth and you will get pandan water. Mix everything together: glutinous rice flour, tapioca flour, then pour pandan water into the flour mixture. Pour slowly and mix little by little. Knead until the dough comes together and can be molded. Making Butterfly Pea Flour Soak the dried butterfly pea in hot water to the color intensity you want. Then mix together glutinous rice flour and tapioca flour. Mix the mashed steamed taro with glutinous rice flour and tapioca flour. If it is too dry, add a little water. Knead until it can be shaped. Making Pumpkin Flour Mix pumpkin with glutinous rice flour and tapioca flour and knead until well blended. Divide the dough into different colors and roll into balls of equal size. Making taro flour Mix the mashed steamed taro with glutinous rice flour and tapioca flour. If it is too dry, add a little water. Knead until it can be shaped. Making Orange Flour Mix the mashed steamed orange oil with glutinous rice flour and tapioca flour. If it is too dry, add a little water. Knead until it can be shaped. Boiling bua loy Bring water to a boil. Add the formed dumplings and boil until they float. Then scoop it up and add the prepared water to cool the dough and set it. Making coconut milk Put Amphawa coconut milk in a brass pan. Season with sugar, coconut water and pandan leaves. Wait for the Amphawa coconut milk to boil, then add the soaked tapioca pearls. Making coconut milk topping Steps for making coconut milk topping: Take Amphawa coconut milk and add salt. Mix well and turn off the heat. Making sweet eggs 1 liter of water per 300 grams of sugar. Bring the water to a boil and slowly pour in the eggs. Boil for about 2 minutes. Serving Scoop the bua loy into a bowl and top with coconut milk, sweet egg, boiled taro, and young coconut.
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Rice bowl delivery
food Food type Main Ingredients Take time Serve Japan Rice and flour Seafood 30 minutes 5 places ingredient 1 piece of frozen Qfresh marinated sea bass with black pepper sauce (black pepper sea bass rice) 180 grams of cooked Japanese rice (black pepper sea bass rice) 20 grams of frozen Japanese rolled eggs, Aero brand (black pepper sea bass on rice) 0.5 g. Seaweed (Black Pepper Sea Bass Rice) 10 grams of red bell pepper (black pepper sea bass rice) 10 grams of green bell pepper (black pepper sea bass rice) 0.5 grams of white sesame (black pepper sea bass rice) 2 grams of spring onion (black pepper sea bass rice) 2 grams of frozen ground wasabi, Aero brand (black pepper sea bass rice) 15 grams of Aero brand soy sauce (black pepper sea bass on rice) 1 piece of Qfresh sea bass with tamarind sauce (garlic fried rice with sea bass in tamarind sauce) 180 grams of cooked Japanese rice (garlic fried rice with sea bass in tamarind sauce) 15 grams of concentrated dried fish soup, Aero brand (garlic fried rice with sea bass in tamarind sauce) 20 grams of soybean oil (fried rice with garlic and sea bass in tamarind sauce) 15 grams of carrots (fried rice with garlic and sea bass in tamarind sauce) 10 grams of large cloves of Chinese garlic (Garlic fried rice with sea bass in tamarind sauce) 1 egg (Garlic fried rice with sea bass in tamarind sauce) 0.5 grams of seaweed (fried rice with garlic and sea bass in tamarind sauce) 20 grams of frozen Japanese rolled eggs, Aero brand (garlic fried rice with sea bass in tamarind sauce) 2 grams of spring onion (fried rice with garlic and sea bass in tamarind sauce) 5 grams of red pickled ginger (garlic fried rice with sea bass in tamarind sauce) 0.5 grams of white sesame (fried rice with garlic and sea bass in tamarind sauce) 5 grams of Japanese leeks (Garlic fried rice with sea bass in tamarind sauce) 1 piece of Qfresh frozen skin-on salmon slices (Salmon Teriyaki Rice) 180 grams of cooked Japanese rice (Salmon Teriyaki Rice Bowl) 15 grams of Teriyaki Sauce, Aero brand (Salmon Teriyaki Sauce Rice) 20 grams of frozen Japanese rolled eggs, Aero brand (Salmon Teriyaki Sauce Rice Bowl) 20 grams of Aero brand wakame seaweed salad (Salmon teriyaki sauce rice) 0.5 g. Seaweed (Salmon Teriyaki Rice) 5 grams of red pickled ginger (Salmon Teriyaki Rice) 10 grams of Japanese leeks (Salmon Teriyaki Rice) 0.5 g white sesame (Salmon Teriyaki Rice) 3 pieces of frozen whole fried shrimp Qfresh (fried shrimp on rice) 180 grams of cooked Japanese rice (fried shrimp on rice) 20 grams of frozen Japanese rolled eggs, Aero brand (rice topped with fried shrimp) 40 grams sliced cabbage (fried shrimp on rice) 5 grams of red pickled ginger (fried shrimp on rice) 0.5 g white sesame (fried shrimp on rice) 2 grams of spring onion (fried shrimp on rice) 180 grams of cooked Japanese rice (pork and kimchi rice) 80 grams of frozen sliced pork belly, Aero brand (Kimchi Pork Fried Rice Link) 40 grams of Yakiku sauce, Aero brand (Kimchi fried pork rice Link) 20 grams of soybean oil (Kimchi Pork Rice) 60 grams of Chinese cabbage kimchi (pork and kimchi fried rice) 10 grams of carrots (pork and kimchi rice) 40 grams of onion (pork and kimchi fried rice) 1 Onsen egg (pork and kimchi rice) 0.5 g white sesame (pork and kimchi fried rice) 2 grams of spring onion (Kimchi Pork Rice) Preparation Black pepper seabass Donburi Grill the sea bass in a pan until cooked. Scoop rice into a bowl and sprinkle cut seaweed over the rice. Fry red and green bell peppers in oil for 45 seconds. Place the fish on the rice. Decorated with sweet eggs, red and green bell peppers. Sprinkle with white sesame seeds and chopped spring onions. Served with soy sauce and wasabi. Tamarind seabass garlic fried rice Add oil to a pan, add garlic and carrots, stir-fry until garlic starts to turn yellow. Add rice and stir-fry until well blended. Add eggs and stir-fry until cooked. Season with concentrated dried fish stock. Scoop the garlic fried rice into a bowl. Grill the sea bass in a pan until cooked. Pour the tamarind sauce over the fish pieces so that the sauce coats them. Place the fish on the rice. Decorated with sweet egg, red pickled ginger, sliced Japanese leeks, sliced seaweed. Sprinkle with white sesame seeds and chopped spring onions. Salmon Teriyakidon Pan-fry the salmon until cooked through. Coat the salmon with teriyaki sauce all over. Scoop rice into a bowl and sprinkle cut seaweed over the rice. Place the fish on the rice. Garnish with sweet egg, wakame seaweed salad, red pickled ginger, and sliced Japanese leeks. Sprinkle white sesame seeds all over. Ebi Katsudon (fried shrimp on rice) Deep-fry the breaded shrimp in oil for 1 minute and 30 seconds. Drain and cook for 45 seconds. Scoop rice into a bowl and place sliced cabbage on top of the rice. Place the fried shrimp on the cabbage and pour the tonkatsu sauce over the shrimp. Decorated with sweet egg and red pickled ginger strips Sprinkle with white sesame seeds and chopped spring onions. Pork and Kimchi Rice (Buta Kimuchidon) Add oil to a pan and stir-fry the kimchi for a bit. Then add onion, carrot and sliced pork and stir-fry until cooked. Add the sauce and stir to combine. Scoop rice into a bowl, place the stir-fried pork with kimchi on top of the rice, and crack an onsen egg into the center. Sprinkle with white sesame seeds and chopped spring onions.
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Angus Beef Rice Bowl
food Food type Main Ingredients Take time Serve Japan Rice and flour beef 20 minutes 2 places ingredient 250g Prime Meat, Angus Beef Belly, Frozen Sliced A little bit of salt A little bit of pepper 2 teaspoons oil 10 grams minced garlic 8 grams chopped chili peppers 5 grams minced ginger 50 grams of miso 150 grams of broth 15 grams mirin 5 grams of light soy sauce 1.5 teaspoons sesame oil 1/4 teaspoon pepper 20 grams of sugar A little white sesame A little chopped spring onion 50 grams carrots 50 grams of bok choy 10 grams oyster sauce 5 grams sesame oil 50 grams of eggplant A little bit of salt A little bit of pepper 2 tablespoons vegetable oil Preparation Season the Angus beef with salt and pepper. Heat a pan with oil over high heat and sear the beef until browned on the outside but cooked through on the inside. Start making the sauce by adding the minced garlic to the pan and stir-fry until fragrant. Add the minced chili and stir-fry until well blended. Add the miso and soup. Season with mirin, soy sauce, sesame oil, pepper, and sugar. Stir-fry until well combined. Boil the vegetables. Bring water to a boil, add a little salt, add carrots and bok choy. Boil until the vegetables change color, then soak in ice water. Heat a pan with oil, add the blanched vegetables and stir-fry. Season with oyster sauce. Use high heat to stir-fry. Halve the eggplant and season with salt and pepper. Heat oil in a pan and grill until cooked through. 7. Scoop rice into a bowl, place vegetables on top of the rice, place meat on top of the rice, pour miso sauce, sprinkle with white sesame seeds and chopped green onions.
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Japanese style Fluffy Pancake
food Food type Main Ingredients Take time Serve Selection of equipment and materials Snacks Flour and bread 60 minutes 1 place ingredient 50 grams of ready-made pancake mix, Aro brand (pancake mix ingredients) 2 egg yolks (pancake batter ingredients) 50 grams fresh milk (pancake mix) 1/8 teaspoon salt (pancake batter) 3 egg whites (pancake batter ingredients) 15 grams of fine granulated sugar (pancake mix) 40 grams of honey (pancake topping) 2 teaspoons icing sugar (pancake topping) 1 tablespoon unsalted butter (pancake topping) 5 fresh blueberries (pancake topping) 3 fresh raspberries (pancake topping) 2 fresh strawberries (pancake topping) 1 sprig mint leaves (pancake topping) Preparation Beat egg yolks with milk until combined, then add in pancake mix and salt. Mix until combined. Set aside. Beat egg whites with a mixer until fluffy. Gradually add sugar and beat until stiff peaks form. Mix the egg whites with the flour mixture in step 1. Mix gently. Once mixed, fry immediately. Heat a pan until warm. Place the mold on the pan and scoop the pancake batter into the mold. Cover and leave for 5 minutes until the batter is set and then flip it over. Fry for 5 minutes. Top with honey, icing sugar, unsalted butter, fresh blueberries, raspberries, strawberries and mint leaves.
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Half Half Bento Rice
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 70 grams of frozen grilled eel in soy sauce (grilled fish ingredients) 60 grams of frozen seasoned mackerel fillet, Aro brand (grilled fish ingredients) 1 tablespoon vegetable oil (for greasing the baking sheet) (for grilled fish ingredients) 150 grams of aro brand teriyaki sauce (teriyaki sauce ingredients) 1 tablespoon vegetable oil (teriyaki sauce ingredient) 5 grams minced garlic (teriyaki sauce ingredient) 10 grams minced ginger (teriyaki sauce ingredient) 1 orange, grated zest (teriyaki sauce ingredient) 40 grams brown sugar (teriyaki sauce ingredient) 30 grams orange juice (teriyaki sauce ingredient) 50 grams of water (teriyaki sauce ingredient) 20 grams of frozen Japanese seaweed salad, Aro brand (ingredients for rice and side dishes) 30 grams of frozen Japanese rolled eggs, Aro brand (rice and side dish ingredients) 150 grams of cooked Japanese rice (rice and side dish ingredients) 20 grams of vegetable salad (mixed rice and side dishes) Preparation Grilling fish Preheat oven to 160 degrees Celsius. Grill eel for 7 minutes and mackerel for 10 minutes. Making Teriyaki Sauce Heat a pan with vegetable oil, add minced garlic, minced ginger and stir-fry until fragrant. Add grated orange zest, brown sugar, orange juice and water. Let the brown sugar dissolve then add the teriyaki sauce and mix well. Strain the sauce. Boxing Arrange the bento box by placing rice in each compartment and Japanese egg roll, vegetable salad and Japanese seaweed salad in the side dish compartment. Place the grilled mackerel and eel on top, pour the teriyaki sauce over it, and sprinkle with white sesame seeds.
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Japanese Sukiyaki
food Food type Main Ingredients Take time Serve Japan Soup / Curry / Clear Soup 1 pig 60 minutes 1 place ingredient 50 grams of concentrated dried fish soup, Aro brand 15 grams brown sugar 10 grams mirin 80 grams of water 100 grams of frozen sliced pork neck, Aro brand 50 grams of glass noodles 35 grams spinach 40 grams of golden needle mushrooms 30 grams Japanese leeks 20 grams baby corn 20 grams of onion 15 grams fresh shiitake mushrooms 30 grams carrots 40 grams of tofu Preparation Prepare vegetables, cut and decorate them into bite-sized pieces and beautifully. Prepare the soup by mixing brown sugar, mirin, water and dried fish stock. Mix well. Stir-fry pork neck with oil in a pot until almost cooked, add a little soup. Put the prepared vegetables in the pot. Put the glass noodles in the pot. Pour the soup into the pot. Close the lid and boil until cooked. Ready to eat.
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3 types of croissants
food Food type Main Ingredients Take time Serve Western food Rice and flour Flour and bread 90 minutes 9 places ingredient 60 grams butter (almond croissant ingredient) 60 grams icing sugar (almond croissant ingredients) 1 egg, size 3 (almond croissant ingredients) 50 grams almond powder (almond croissant ingredients) 20 grams fresh milk (almond croissant ingredient) 10 grams all-purpose flour (almond croissant ingredient) 3 pieces of Aero brand fresh butter croissants (almond croissant ingredients) 60 grams sliced almonds (almond croissant ingredients) 15 grams icing sugar (for sprinkling on top) (Almond Croissant Ingredients) 75 g frozen spinach (spinach and cheese croissant mix) 45 g diced bacon (spinach and cheese croissant mix) 80 g shredded mozzarella cheese (spinach and cheese croissant mix) 50 g shredded cheddar cheese (spinach and cheese croissant mix) A pinch of salt (spinach and cheese croissant mix) A little pepper (spinach and cheese croissant mix) 3 pieces of Aero brand butter croissants (spinach and cheese croissants) 1 egg (spinach and cheese croissant mix) 300 grams of pink chocolate (strawberry croissant ingredients) 250 grams frozen strawberries (strawberry croissant ingredients) 50 grams of sugar (strawberry croissant ingredients) 2 tablespoons of flour for filling (Strawberry Croissant Ingredients) 45 grams sugar (strawberry croissant ingredients) 1 tbsp lemon juice (strawberry croissant mix) 3 pieces of fresh butter croissants, Aero brand (strawberry croissant ingredients) 5 grams dried strawberries (strawberry croissant ingredients) 10 grams pistachios (strawberry croissant ingredients) Preparation Almond Croissant Mix butter, icing sugar, and eggs. Mix all ingredients together. Add almond powder and mix well. Divide 50 grams for the topping by mixing with fresh milk and all-purpose flour. Mix well. Put the rest in a piping bag, cut open the croissant, squeeze the filling inside the croissant, spread the prepared mixture on top, sprinkle with sliced almonds, bake at 170 degrees Celsius for 12 minutes. Remove and sprinkle with sugar and cheese. Spinach and Cheese Croissants Roughly chopped spinach mixed with bacon, mozzarella, cheddar cheese, season with salt, pepper, and eggs. Mix well. Cut the croissants in half, place 50 grams of filling in each croissant, and bake at 170 degrees Celsius for 12 minutes. Strawberry Croissant Make the strawberry jam filling by simmering the strawberries with sugar over medium heat. Press the strawberries until they are mushy. Mix in the filling flour and simmer until the flour is cooked. Add lemon juice and mix well. Turn off the heat and let it cool. Cut the croissant open and squeeze the strawberry filling into the bottom. Top the croissant with melted pink chocolate and sprinkle with dried strawberries and toasted pistachios.
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Purple Sweet Potato Creme Brulee
food Food type Main Ingredients Take time Serve Western food Dessert Milk and cheese 40 minutes 2 places ingredient 600 grams of frozen pasteurized ready-to-use liquid egg for making egg tarts, Aero brand 45 grams purple sweet potato powder 150 grams hot water 100 grams of sugar (for sprinkling) Whipped cream Candied purple sweet potato Mint leaves Preparation Mix the purple sweet potato powder with hot water until well blended. Add the frozen pasteurized egg yolk mixture, Aero brand. Mix the ingredients until well blended. Pour into the mold 3/4 full. Bake at 160 degrees Celsius for 20 minutes. Leave at room temperature, then refrigerate to set. Sprinkle with sugar and burn until the sugar caramelizes. Decorate with whipped cream, candied purple sweet potatoes and mint leaves.
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Beef Burger with Fried Egg and Bacon
food Food type Main Ingredients Take time Serve Western food Rice and flour beef 20 minutes 1 place ingredient 2 tablespoons chopped onion 1 teaspoon seasoning sauce A little bit of salt A little bit of pepper 1 egg 2 pieces bacon 1 Burger Bun 2 tablespoons unsalted butter 1 tbsp Develey Burger Sauce Salad Sliced tomatoes 1 tbsp Develey Pickled Cucumber 1 sliced cheddar cheese Vegetable oil for frying 1 tablespoon unsalted butter 1 bay leaf 0.5 g oregano 0.5 g thyme leaves 1 tablespoon minced garlic 300 grams minced meat Preparation Sauté butter with bay leaves, oregano, thyme and minced garlic until fragrant. Remove bay leaves and pour into burger patties. Add onion, seasoning sauce, salt, pepper, mix well, shape into burgers, grill in oil, then apply butter as the final step. Fry the eggs, bacon, and grill the burger buns in a pan. Add the vegetables, pickles, sliced cheddar cheese, and burger patties. Spread the burger sauce on the patties. Top with bacon and fried egg, then serve on a bun.
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Mango Strawberry Smoothie
food Food type Main Ingredients Take time Serve Western food drink fruit 10 minutes 1 place ingredient 50 grams of frozen diced Nam Dok Mai mangoes, Aero brand (top and bottom ingredients) 15 grams of frozen mango flower juice, Aero brand (top and bottom ingredients) 15 grams frozen seedless passion fruit juice, Aero brand (top and bottom ingredients) 15 ml syrup (top and bottom ingredients) 2/3 cup ice (top and bottom ingredients) 50 grams of frozen strawberries, Aero brand (middle ingredient) 15 grams frozen seedless passion fruit juice, Aero brand (middle ingredient) 20 ml syrup (middle layer) 1/3 cup ice (middle ingredient) Preparation Blend frozen diced mango, frozen mango juice, frozen pitted passion fruit juice, syrup, ice in a blender until smooth. Blend frozen strawberries, frozen seedless passion fruit juice, syrup, and ice in a blender until smooth. Served in alternating layers in glasses.
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Mixed Berry Cobbler
food Food type Main Ingredients Take time Serve Western food drink fruit 40 minutes 3 places ingredient 150 grams of frozen sliced strawberries, Deli Fresh brand 200 grams of frozen mixed berries, Deli Fresh brand 150 grams of frozen pitted cherries, Deli Fresh brand 30 grams of sugar 2 tablespoons cornstarch 150 grams all-purpose flour Granulated sugar Granulated sugar 1/4 teaspoon salt 1 1/2 teaspoons baking powder 85 grams unsalted butter 120 grams fresh milk 10 grams of granulated sugar (for sprinkling on top) Preparation Combine sliced strawberries, mixed berries, frozen pitted cherries with sugar and cornstarch. Mix well and scoop into a baking cup. Sift flour, sugar, salt and baking powder. Add chilled butter, cut into small pieces and mix until it becomes small crumbs. Pour in milk and mix well. Pour into baking cups. Sprinkle with coarse granulated sugar. Bake at 170 degrees Celsius for 25-30 minutes. Serve with ice cream.
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Thai Wagyu Ribeye Steak
food Food type Main Ingredients Take time Serve Western food Meat dishes beef 10 minutes 1 place ingredient 330 grams of Thai Wagyu Sirloin Steak, Pro Butcher brand 150 grams of Aero brand black pepper gravy sauce A little bit of salt A little ground pepper 1 tablespoon vegetable oil 3 cloves of garlic 2 sprigs rosemary 30 grams butter Preparation Season the meat with salt and pepper. Heat oil in a pan and wait for it to heat up. Place the meat on a high heat grill, add the garlic, rosemary and butter, and ladle the melted butter over the meat. Heat the black pepper gravy sauce until hot and serve with the steak.
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Shabu skewers
food Food type Main Ingredients Take time Serve Fusion food Mala Hot Pot and Shabu Pork BBQ chicken 50 minutes 5 places ingredient 40 grams of CP ready-to-cook soft chicken breast 1/2 tube CP egg tofu 2 pieces of sliced ham and bacon 1 piece smoked chicken hotdog 3 pieces smoked chicken cocktail sausage 3 pieces of bologna 3 pieces of chili bologna 40 grams of frozen seasoned young pork 40 grams of frozen sesame oil seasoned tender pork 40 grams of frozen black pepper seasoned young pork 3 pieces of fish tofu 3 meatballs 2 pieces of pork sausage 2 pieces of crab sticks 1 piece fresh shrimp 3 pieces frozen squid 40 grams broccoli 40 grams broccoli 40 grams baby corn 40 grams carrots 30 grams Chinese cabbage 30 grams morning glory 10 grams of golden needle mushrooms 2 pieces of pork ham wrapped in golden needle mushrooms 30 grams of enoki mushrooms 30 grams of glass noodles 30 grams of noodles 30 grams of glass noodles 50 grams of concentrated dried fish soup, Aero brand (black soup ingredients) 10 grams of dried shiitake mushrooms (dark soup ingredient) 2 liters of water (dark soup ingredients) 20 grams of granulated sugar (dark soup ingredient) 50 grams of onion (dark soup ingredient) 20 grams ginger (dark soup ingredient) 10 grams of spring onion (dark soup ingredient) 40 grams mirin (dark soup ingredient) 3 liters of water (clear soup ingredients) 20 grams of salt (clear soup ingredient) 500 grams of chicken frame (clear soup ingredients) 20 grams of granulated sugar (clear soup ingredient) 20 grams of chicken seasoning powder (clear soup ingredient) 25 grams of light soy sauce (clear soup ingredient) 40 grams of Chinese garlic (clear soup ingredient) 100 grams of onion (clear soup ingredient) 10 grams ground pepper (clear soup ingredient) 20 grams of shiitake mushrooms (clear soup ingredient) 70 grams of tomato sauce (sukiyaki dipping sauce ingredient) 270 grams of chili sauce (sukiyaki dipping sauce ingredient) 60 grams of fermented bean curd (sukiyaki sauce ingredient) 30 grams oyster sauce (sukiyaki dipping sauce ingredient) 25 grams of light soy sauce (sukiyaki dipping sauce ingredient) 40 grams of sugar (sukiyaki dipping sauce ingredient) 10 grams sesame oil (sukiyaki dipping sauce ingredient) 150 grams of water (sukiyaki sauce ingredients) 20 grams of Chinese garlic (sukiyaki dipping sauce ingredient) 20 grams coriander root (sukiyaki sauce ingredient) 20 grams of roasted white sesame seeds (sukiyaki dipping sauce ingredient) 5 grams of salt (sukiyaki dipping sauce ingredient) 20 grams of chopped red chili peppers (sukiyaki dipping sauce ingredient) As desired, lime juice (sukiyaki dipping sauce ingredient) 100 grams of shoyu or soy sauce (Ponzu dipping sauce ingredient) 30 grams of rice vinegar (Ponzu dipping sauce ingredient) 10 grams mirin (ponzu dipping sauce ingredient) 10 grams of sugar (Ponzu dipping sauce ingredient) 40 grams lemon juice (Ponzu dipping sauce ingredient) 50 grams of black soup stock (ingredients for ponzu dipping sauce) Preparation Black Soup To make the black soup, bring water to a boil, then add dried shiitake mushrooms, onions, spring onions, ginger, rock sugar, concentrated dried fish stock, and mirin. Boil until the vegetables are cooked. Clear soup Make a clear soup by washing the chicken carcass and removing the fat. Drain the water and then add it to the boiling water. Add the onion, Chinese garlic, and mushrooms. Turn on the heat and do not stir. Wait until it boils and then reduce the heat. Season with rock sugar, salt, chicken seasoning powder, white soy sauce, and ground pepper. Suki dipping sauce Blend coriander root, garlic, chili, oyster sauce, light soy sauce, sugar, water, salt, tomato sauce and chili, fermented bean curd, sesame oil. Blend everything together. Bring to a boil, turn off the heat and add sesame seeds. Ponzu dipping sauce Mix all ingredients together and stir until sugar dissolves. How to cook Shabu skewers Skewer the CP ready-to-cook chicken breast and other ingredients. Boil the skewered ingredients in various soup bases and eat with your favorite dipping sauce.
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Spaghetti with seafood curry paste
food Food type Main Ingredients Take time Serve Fusion food Noodles and pasta chicken 20 minutes 1 place ingredient 50 grams of black squid ink spaghetti, Molisana brand 1 tablespoon Ondoliva brand pomade olive oil 500 ml plain water 1 teaspoon salt 1 tablespoon Ondoliva brand pomade olive oil 3 shrimps 4 pieces of cuttlefish, sliced 1 New Zealand mussel 2 tablespoons Ondoliva brand pomade olive oil 20 grams red curry paste 85 grams coconut milk 60 grams of broth 1 1/2 teaspoons sugar 1 teaspoon seasoning powder 1 kaffir lime leaf 5 grams of red chili peppers 10 grams basil leaves Preparation Bring water to a boil, add salt, add Molisana brand black squid ink spaghetti, boil for 8 minutes. Scoop out and place in a sieve. Drain. Add Ondoliva brand pomas olive oil to prevent the noodles from sticking together. Heat a pan with Ondoliva brand Pomace olive oil. Fry the shrimp and squid. Set aside. Heat a pan with Ondoliva brand olive oil. Add curry paste and stir-fry until cooked. Add coconut milk and stir-fry until well combined. Add soup, sugar, seasoning powder, torn kaffir lime leaves, and chili. Add prepared New Zealand mussels, shrimps, and squid. Mix well. Add basil leaves. Served with black squid ink spaghetti.
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Shrimp Fritters
food Food type Main Ingredients Take time Serve Thai Snacks shrimp 40 minutes 2 places ingredient 4 grams of salt (shrimp cake ingredients) 20 grams of garlic (ingredients for fried shrimp cakes) 10 grams of coriander root (ingredient for fried shrimp cakes) 1 gram white pepper (ingredient for shrimp cakes) 500 grams of white shrimp (ingredients for fried shrimp cakes) 200 grams of diced pork fat (ingredients for shrimp cakes) 10 grams of sugar (ingredients for fried shrimp cakes) 30 grams of light soy sauce (ingredients for fried shrimp cakes) 100 grams Safepack Crispy Fried Flour (Ingredients for Battering) 1 egg (for batter) 1 egg white (for batter) 100 grams of breadcrumbs (battery ingredients) - Oil for frying (batter mix) 50 grams of water (dipping sauce ingredients) 1 gram salt (dipping sauce ingredient) 80 grams of palm sugar (dipping sauce ingredient) 20 grams red chili (dipping sauce ingredient) 200 grams pineapple (dipping sauce ingredients) Preparation Pound together three spices, add salt, garlic, coriander root, white pepper, and pound until fine. Peel the shrimp, remove the black vein, cut in half and use a knife to hit the shrimp. Then mince with small diced pork fat. Continue to pound, add sugar and light soy sauce, pound until sticky and firm. Shape into pieces and then coat with Safepack brand crispy flour. Dip in egg, then coat in breadcrumbs. Set up a frying pan and fry until cooked and golden brown. To make the dipping sauce, put water, salt, palm sugar, red chili, and pineapple in a pot and simmer until cooked. Blend until the sauce is smooth. Arrange the fried shrimp cakes on a plate with the dipping sauce. Serve immediately.
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Satellite Steak
food Food type Main Ingredients Take time Serve Western food Meat dishes pig 30 minutes 1 place ingredient 1 piece of Kurobuta black pork marinated in hot and spicy sauce, CP brand 1 piece of Kurobuta black pork, pork chop marinated in black pepper, CP brand 1 piece of ready-to-cook spicy chicken steak, CP brand 2 pieces of Super Chef brand smoked chicken jumbo sausage 2 pieces bacon 100 grams frozen french fries 20 grams of shredded purple cabbage 60 grams shredded green cabbage 20 grams of lettuce 1 piece chopped tomato 2 grams parsley 50 grams tomato sauce 60 grams of light pepper gravy 500 ml. oil for frying 40 grams gravy powder 120 grams of water 15 grams chopped onion 5 grams of green peppercorns 15 grams vegetable oil 1.5 slices thick bread 15 grams unsalted butter 15 grams Parmesan cheese Preparation Grilled Kurobuta pork marinated in sauce and spicy chicken steak in a pan until cooked. Smoked chicken jumbo sausages are grilled, then wrapped in bacon before being fried in oil. Make the sauce by adding vegetable oil, followed by gravy, chopped onion, young pepper and stir-fry until fragrant. Then add water, gravy powder and mix the ingredients together. Spread butter and parmesan cheese mixture on bread slices and grill. Ready to serve
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Green tea jelly
food Food type Main Ingredients Take time Serve Western food drink Milk and cheese 120 minutes 2 places ingredient 2 sheets gelatin sheets (green tea jelly ingredients) 400 grams of water (green tea jelly ingredients) 2 teaspoons jelly powder (green tea jelly ingredients) 50 grams of sugar (green tea jelly ingredients) 1/2 tablespoon Sole Cafe brand matcha green tea (green tea jelly ingredients) 1/2 tablespoon Sole Cafe brand Matcha Green Tea (Matcha Latte) (Matcha Latte ingredients) 1 tbsp sugar (matcha latte ingredients) 30 ml hot water (matcha latte ingredients) 220 grams of sweetened fresh milk (matcha latte ingredients) Whipped cream (matcha latte ingredients) Preparation To make green tea jelly, soak gelatin sheets in water until soft. Boil water and soak jelly powder for 5-10 minutes before turning on the heat and boiling. Then add sugar and stir until dissolved. Add green tea and stir until dissolved. Turn off the heat. Then add gelatin that has been soaked in water and stir until dissolved. Pour into the mold and refrigerate for 2 hours. Brew green tea with hot water, season with sugar, stir until dissolved, and cut the frozen green tea jelly into squares. Pour the mixed Sole Cafe green tea into a glass with ice, followed by sweet milk, whipped cream as desired, and the prepared jelly. Ready to serve
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Carving knife
food Food type Main Ingredients Take time Serve Selection of equipment and materials side dish other 0 minutes 0 places
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Boning knife
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Bread knife
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Meat cleaver
food Food type Main Ingredients Take time Serve Selection of equipment and materials side dish Seafood 0 minutes 0 places
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Paring knife
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Fish fillet knife
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Cheese knife
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Chef's knife
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