Recipe
Mango Salad with Fresh Shrimp
food Food type Main Ingredients Take time Serve Thai Salad & Spicy Thai-style salad Fruit 20 Min 1 place ingredient 160 grams of 6 peeled fresh shrimps 1 bottle of soda water 120 grams of raw, sliced Nam Dok Mai mangoes 10 grams grated carrots 5 grams of celery 15 grams of chopped shallots 15 grams of cherry tomatoes 60 grams of ready-made dressing 30 grams of jaew dipping sauce 15 grams of fried peanuts 3 decorative flowers Preparation Cut fresh mango and set aside. Grate the carrots, chop the celery, shallots and tomatoes. Soak the shrimp in soda water for 3 minutes. Mix the ready-made dressing and jaew sauce together. Add the carrots, shallots, celery, tomatoes and mangoes and mix well. Add fresh shrimp and mix. Scoop into a serving dish and sprinkle with fried peanuts.
Learn more
Mango Yogurt Tart
food Food type Main Ingredients Take time Serve Thai Sweets Fruit 45 Min 1 place ingredient 150 grams yogurt 10 grams of sweetened condensed milk 3 sheets gelatin sheets 10 ml hot water 10 cups frozen tart shells 100 grams of ripe mango 2 grams of edible flowers, 10 flowers Green peas Preparation Place the dough on a baking tray and add the mung beans. Bake at 180 degrees for 10 minutes. Remove the mung beans and let it cool. Soak the gelatin sheets in cold water until they soften. Mix gelatin with hot water and stir until dissolved. Mix yogurt, condensed milk and gelatin. Scoop the yogurt mixture into the tart shells and refrigerate until the yogurt sets. Cut ripe mango into cubes. Scoop ripe mango onto the tart and decorate with flowers.
Learn more
Cold Nengmian noodles served in a watermelon
food Food type Main Ingredients Take time Serve Korea noodles and Pasta noodles and Pasta 60 Min 1 place ingredient 60 ml. plain water 15 ml soy sauce 8 grams mirin 1 gram dashi powder 3 grams of sugar 1.5 grams grated ginger 50 grams of watermelon 60 grams of ice 120 grams of Nengmian noodles 0.5 boiled eggs 10 grams Kamaboko 1 piece 10 grams of crab sticks, 1 piece 2 grams Japanese cucumber 2 grams chopped Japanese leeks 1 gram of seaweed Preparation Boil the noodles in boiling water for 30 seconds. Rinse with cold water and set aside. Mix water, soy sauce, mirin, dashi powder, sugar and grated ginger. Put it on the stove and wait until it boils, then turn off the heat and let it cool. Put the ingredients into a blender, add watermelon and ice, blend until smooth. Place the boiled noodles in a watermelon rind container, followed by the boiled eggs, Japanese leeks, Japanese cucumbers, crab sticks, kamaboko, and seaweed powder. Scoop the blended soup into a bowl and serve.
Learn more
Baked Ground Beef Steak with Miso Cheese and BBQ Tomato Sauce - by Chef Bas
food Food type Main Ingredients Take time Serve Fusion food Meat dishes Beef 45 Min 1 place ingredient Baked Ground Beef Steak with Miso Cheese and BBQ Tomato Sauce - by Chef Bas Baked Ground Beef Steak with Miso Cheese and BBQ Tomato Sauce - by Chef Bas Baked Ground Beef Steak with Miso Cheese and BBQ Tomato Sauce - by Chef Bas
Learn more
Cold Udon Noodles and Dried Bonito Fish Soup, Served with Fried Shrimp - by Chef Titum
food Food type Main Ingredients Take time Serve Fusion food noodles and Pasta noodles and Pasta 30 Min 1 place ingredient Cold Udon Noodles and Dried Bonito Fish Soup, Served with Fried Shrimp - by Chef Titum Cold Udon Noodles and Dried Bonito Fish Soup, Served with Fried Shrimp - by Chef Titum Cold Udon Noodles and Dried Bonito Fish Soup, Served with Fried Shrimp - by Chef Titum
Learn more
Pad Thai with Glass Noodles and Large White Shrimp - by Chef Titum
food Food type Main Ingredients Take time Serve Thai noodles and Pasta Glass Noodles 45 Min 1 place ingredient Pad Thai with Glass Noodles and Large White Shrimp - by Chef Titum Pad Thai with Glass Noodles and Large White Shrimp - by Chef Titum Pad Thai with Glass Noodles and Large White Shrimp - by Chef Titum
Learn more
Mango Soda Suzette - by Chef Toi
food Food type Main Ingredients Take time Serve Thai drink Fruit 25 Min 1 place Preparation Mango Fizzy Mango Fizzy Mango Fizzy
Learn more
Stir-fried Okonomiyaki with Crab Meat - by Chef Toi
food Food type Main Ingredients Take time Serve Fusion food Snacks Crab 45 Min 1 place ingredient Stir-fried Okonomiyaki with Crab Meat - by Chef Toi Stir-fried Okonomiyaki with Crab Meat - by Chef Toi Stir-fried Okonomiyaki with Crab Meat - by Chef Toi
Learn more
Coffee with lychee jam and cream cheese - by Chef Otto
Cuisine Dish type Main ingredients Cook Servings Fusion food drink Coffee beans 25 Min 1 place Preparation Coffee with lychee jam and cream cheese by Chef Otto Coffee with lychee jam and cream cheese by Chef Otto Coffee with lychee jam and cream cheese by Chef Otto
Learn more
Australian Beef Neck with Red Wine Yakiniku Sauce and Miso Mashed Potatoes - by Chef Otto
Australian beef chuck with red wine yakiniku sauce and miso mashed potatoes - by chef otto food Food type Main Ingredients Take time Serve Fusion food Rice and flour Vegetable 45 Min 1 place ingredient Australian Beef Neck with Red Wine Yakiniku Sauce and Miso Mashed Potatoes - by Chef Otto Australian Beef Neck with Red Wine Yakiniku Sauce and Miso Mashed Potatoes - by Chef Otto Australian Beef Neck with Red Wine Yakiniku Sauce and Miso Mashed Potatoes - by Chef Otto
Learn more
Mixed seafood dry rice porridge
food Food type Main Ingredients Take time Serve Thai Rice Dishes rice 45 Min 1 place ingredient Ingredients: Grilled fish bone broth 1 liter of water 2 roots, celery roots 15 grams of mustard greens 3 grams of galangal 15 grams of grilled sea fish bones Ingredients for 2 servings of mixed seafood 15 ml oil 80 grams of squid with pineapple slices 60 grams peeled shrimp 80 grams of boiled fish 5 grams of mustard greens 2 grams ground galangal 3 grams sugar 5 ml seasoning sauce 30 ml broth Ingredients for soybean sauce for 5 servings 30 grams of soybean paste 7 ml seasoning sauce 15 ml. soy sauce 45 ml vinegar 15 grams minced ginger 15 grams minced garlic 15 grams of chopped chili peppers 45 grams of sugar Ingredients for plating 200 grams Benjarong Golden Jasmine Rice 250 ml. Grilled fish bone broth 110 grams of mixed seafood (2 shrimps, 3 squids, 2 fish fillets) 3 grams of celery 30 grams of dipping sauce Preparation Bring water to a boil, add celery root, galangal, Chinese celery, and grilled sea bass. Boil for 15-20 minutes until the water turns golden yellow. Heat a pan with oil. Add squid, shrimp, and fish and stir-fry over high heat. Add mustard greens, ground galangal, season, and add a little soup. Serve and it's done.
Learn more
Spicy Chorizo Sourdough Pizza with Peach and Ricotta Cheese - by Chef Tak
ingredient Spicy Chorizo, Peach and Ricotta Cheese Sourdough Pizza Spicy Chorizo, Peach and Ricotta Cheese Sourdough Pizza Spicy Chorizo, Peach and Ricotta Cheese Sourdough Pizza
Learn more
