Recipe
Spinach Soup and Vegetable Dumplings
food Food type Main Ingredients Take time Serve Fusion food Rice and flour Vegetable 45 Min 1 place ingredient 1 packet Delicia Frozen Spinach Soup 1 piece Aero frozen vegetable dumplings 1 teaspoon vegetable oil 10 grams whipping cream Preparation Heat the spinach soup until warm and set aside. Heat a pan, add vegetable dumplings, oil and water. Close the lid for about 30 seconds until the water boils, then open the lid. Wait until the water evaporates, the bottom will be crispy, scoop it up. Ladle the soup into bowls, add fried dumplings, and garnish with whipped cream.
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Crab stick croquettes served with vegetable salad, orange mustard dressing and scallion mayonnaise
food Food type Main Ingredients Take time Serve Fusion food Snacks Flour & Bread 45 Min 1 place ingredient Ingredients for Crab Croquettes 2 pieces of Aero Croquette with Crab Stick Filling 400 ml palm oil Ingredients for Orange Salad Dressing 40 Sunquick orange juice or concentrated orange juice (grams) 15 Whole Grain Dijon Mustard (g) 35 olive oil (g) 0.4 Salt (g) 0.3 Ground pepper (grams) 2 lime juice (g) 30 Aero Mayonnaise (grams) 110 mixed salad leaves (grams) Ingredients for Scallion Mayonnaise 60 Aero Mayonnaise (grams) 60 chopped green onions (grams) 4 lime juice (g) 0.5 tsp salt (g) Preparation How to make crab stick croquettes Heat oil over medium heat. Add crab stick croquettes and fry until golden brown. How to make orange salad dressing In a mixing bowl, combine the orange juice concentrate, Dijon mustard, salt, pepper, and lemon juice. Whisk to combine. Slowly add olive oil, whisking while adding the mixture. Add mayonnaise and mix well. How to make scallion mayonnaise Combine all the ingredients for the scallion mayonnaise in a mixing bowl and whisk until combined. Explore more topics
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Wide noodles, crispy chicken stir-fried with chilli paste
food Food type Main Ingredients Take time Serve Thai noodles and Pasta noodles and Pasta 30 Min 1 place ingredient 200 grams Aero frozen crispy chicken 140 grams of fresh wide noodles 40 grams Aero stir-fried sauce 15 ml. plain water 15 grams of shredded galangal 20 grams minced garlic 25 grams of sliced yellow chili 8 grams chopped red chili peppers 5 grams of kaffir lime leaves 15 grams of young pepper 4 grams basil leaves 500 ml vegetable oil Preparation Heat a pan, add the wide noodles and stir-fry until fragrant. Set aside. Fry the crispy chicken until golden brown and set aside. Heat a pan, add oil, garlic, chopped red chili, young pepper, galangal, and kaffir lime leaves. Stir-fry until fragrant. Add stir-fried sauce and crispy chicken. Stir-fry over high heat until well combined. Add basil leaves, turn off the heat, and serve on a plate with stir-fried wide noodles.
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Australian beef, kale with oyster sauce
food Food type Main Ingredients Take time Serve Fusion food Snacks Beef 30 Min 1 place ingredient 15 ml. Nguan Chiang light soy sauce, formula 1 500 grams of large kale 45 g. Maggi oyster sauce 5 grams of sugar 15 ml. plain water 15 grams fried garlic 250 grams Australian sirloin 45 g. Maggi oyster sauce 10 ml oil 45 g. Maggi oyster sauce Preparation Bring water to a boil, blanch the kale stems for 30 seconds, then add the kale leaves. Remove and soak in cold water. Make the sauce by adding oyster sauce, light soy sauce, sugar, and water. Set over low heat and mix until the sugar dissolves. Grill the steak. Heat a pan, add oil, and grill the meat until it is browned on both sides. Served
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Shabu with delicious sukiyaki sauce
food Food type Main Ingredients Take time Serve Japan Mala Hot Pot, Pork Pan & Shabu Seafood 25 Min 1 place ingredient 15 ml oil 40 grams of onion 300 ml. Pure Foods Shabu Soup, Original Flavor 60 grams of Chinese cabbage 60 grams of Emperor's Chinese Kale 100 grams of Chinese kale 50 grams of golden needle mushrooms 30 grams Japanese leeks 30 grams carrot 3 grams Aero dried wakame seaweed 80 grams Aero glass noodles 20 grams fresh shiitake mushrooms 200 grams of sliced meat 1 egg Preparation Sauté the onion with oil until it turns brown. Add the stock. Arrange the vegetables as desired, followed by the meat. Dipping sauce: Mix both ingredients together.
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Fried Calamari with Paprika and Lemon Mayonnaise Sauce
food Food type Main Ingredients Take time Serve Fusion food Snacks Seafood 45 Min 1 place ingredient Ingredients for Paprika Fried Squid 450 grams of fresh squid, sliced 75 grams Savepack Crispy Flour - for wet coating 150 ml lime water 240 grams Savepack Crispy Flour - for dry coating 45 grams of paprika powder, Yummy brand 1 liter oil for frying 65 grams lemon mayonnaise Ingredients for Lemon Mayonnaise Sauce (5 servings) 3 grams of salt 1 gram pepper 20 grams of sugar 30 ml. yellow lemon 300 grams real mayonnaise 3 grams of roasted Chinese garlic 3 grams chopped parsley Preparation Steps for making fried squid with paprika flavor Clean the squid thoroughly and cut into 1.5 - 2.0 cm thick slices. Drain and set aside. Mix lime water and wet flour together and set aside. Pat the squid dry. Coat it in wet flour, then coat it in dry flour. Use your fingers to gently coat the squid so that the flour sticks to the squid. Deep-fry at 180 degrees until crispy, about 3-5 minutes, depending on the size of the squid. When done, drain the oil and mix with paprika powder. How to make lemon mayonnaise sauce Bake the garlic until cooked for 15 minutes at 200-250 degrees. Place the garlic in a container and use a fork to roughly crush it. Dissolve sugar, salt, and chili with lime juice until the sugar dissolves. Add mayonnaise and roasted garlic. Mix well. Add chopped parsley (drain to prevent green smell)
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American fried rice
food Food type Main Ingredients Take time Serve Fusion food Rice and flour rice 45 Min 1 place Preparation Ingredients for fried chicken (serves 2) 2 pieces of boneless chicken thighs, 200 grams each 2 grams garlic powder 2 grams paprika powder 2 grams pepper 15 ml Maggi seasoning sauce 50 grams Savepack Crispy Flour for wet coating 100 ml lime water 150 grams Savepack Crispy Flour for dry coating 1 liter oil Ingredients for American Fried Rice 100 grams bacon 1 egg 50 grams of frozen tri-color vegetables Aro 15 grams of Aro yellow raisins 200 grams of cooked rice 60 grams Aro Tomato Sauce 1 gram pepper 15 ml Maggi seasoning sauce 1 piece fried chicken 1 gram parsley Preparation Marinate the chicken with MAGGI, pepper, garlic powder and paprika powder. Mix the flour with the mixture. Meanwhile, mix the flour with lime water in a ratio of 1 to 2 (wet flour). Take the wet flour mixed with 60 grams of chicken, coat with dry flour, and fry at 180 degrees until crispy. Fry the bacon until slightly browned and set aside. (Bake the bacon for 15 minutes at 160 degrees.) Make fried eggs and set aside. Heat a pan, add the tri-color vegetables and stir-fry until cooked, then add the raisins and cooked rice. Season with tomato sauce, pepper and Maggi. 6. Serve
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Chicken and Jalapeno Cheese Nachos
food Food type Main Ingredients Take time Serve Fusion food Snacks Flour & Bread 35 Min 1 place ingredient Ingredients Jalapeno Cheese Sauce (Serves 3) 30 grams unsalted butter 30 grams all-purpose flour 350 ml. fresh milk 120 grams cheddar cheese 3 grams of salt 5 grams of sugar 1 gram white pepper 30g Aero Frozen Jalapeno Peppers Ingredients for Nachos with Chicken Larb and Cheese Sauce 15 ml oil 200 grams minced chicken thigh meat 30 ml. plain water 5 grams of chicken seasoning powder 5 grams lemon powder 2 grams of chili powder 10 grams of sugar 10 ml fish sauce 5 grams of parsley 3 grams of spring onion 3 grams coriander 20 grams of shallots 170 grams cheese sauce 100g Mission Tortilla Chips, Original Flavor, Crispy Corn Chips 50 grams diced tomatoes 2 grams coriander Preparation Put butter in a pot and melt it. Then add flour. Use low heat and stir until the flour is cooked. Gradually add milk and mix well. Add cheese, salt, and pepper. Let the cheese melt into the sauce, add the jalapeno pepper (remove the seeds). Add minced chicken and stir-fry in a pan with chicken seasoning powder. Add a little water while stir-frying to prevent the chicken from being too dry. Season the chicken with chili powder, fish sauce, lime juice and sugar. Chop the vegetables and add them to the larb. Mix them together. Peel the tomatoes, remove the seeds and cut into small cubes. Arrange the corn chips in a bowl, top with the chicken salad, make 2 layers. Top with 6 tablespoons of cheese sauce and garnish with diced tomatoes and chopped coriander.
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Stir-fried chewy noodles with Mala cream sauce
food Food type Main Ingredients Take time Serve Chinese Noodles & Pasta Noodles & Pasta 30 Min 1 Serves ingredient 120 grams of sweet potato noodles 30 ml oil 10 grams chopped shallots 30 grams of frozen sliced lotus root 40 grams frozen cheese tofu 30 grams Aero Shabu Soup Mala 50 grams chicken stock 80 g Millac Gold Cooking Cream 3 grams dried chili 3 grams of spring onion 2 grams of spring onions (for decoration) Preparation Heat a pan and add oil. Then add chopped shallots and stir-fry until fragrant. Add sliced lotus root and stir-fry until cooked. Add mala sauce, whipping cream, and chicken stock. Mix all ingredients together, add cooked sweet potato noodles and season with sugar. Add the fried frozen cheese tofu and mix everything together. Arrange on a plate and serve with crispy pork and boiled baby bok choy.
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Hummus Dip
food Food type Main Ingredients Take time Serve Middle Snacks Flour & Bread 10 Min 1 place ingredient 300 g Alsada Hummus Dip 400 g. 50 grams Ondoliva extra virgin olive oil 1 gram ground paprika, ground chili 100 grams pita bread 70 grams yellow bell pepper 70 grams red bell pepper 80 grams Japanese cucumber 50 grams of cherry tomatoes 30 grams yellow tomatoes Preparation Pour the raw hummus into serving bowls, then sprinkle with olive oil and paprika. Toast the pita bread in a pan until hot, cut into pieces and arrange on a serving plate. Wash the vegetables thoroughly, cut into pieces for picking and dipping, arrange them nicely on a plate and serve.
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