Recipe
Very Berry Desert Sourdough Pizza - by Chef Tak
food Food type Main Ingredients Take time Serve Fusion food Rice and flour Flour & Bread 45 Min 1 place ingredient very berries dessert sourdough pizza very berries dessert sourdough pizza very berries dessert sourdough pizza
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Minty Mocha Mood
food Food type Main Ingredients Take time Serve Fusion food drink Other 20 Min 1 place
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Fresh Passion Americano
food Food type Main Ingredients Take time Serve Fusion food drink Other 20 Min 1 place ingredient Fresh Passion Americano Fresh Passion Americano
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Summer Mint Choc Chip
food Food type Main Ingredients Take time Serve Fusion food drink Other 45 Min 1 place ingredient Summer Mint Choc Chip Summer Mint Choc Chip
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Lush Lemon Milk
food Food type Main Ingredients Take time Serve Fusion food drink Other 20 Min 1 place ingredient Lush Lemon Milk Lush Lemon Milk
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Sour Smash Island
food Food type Main Ingredients Take time Serve Fusion food drink Other 20 Min 1 place ingredient Sour Smash Island Sour Smash Island
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Grilled BBQ Beef Served with Jaew Sauce and Corn Parmesan - by Chef Bu
food Food type Main Ingredients Take time Serve Fusion food Meat Dishes Beef 35 Min 1 place ingredient BBQ Beef with Corn Parmesan BBQ Beef with Corn Parmesan BBQ Beef with Corn Parmesan
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Banana Chocolate Pancakes and Vanilla Ice Cream - by Chef Benz
food Food type Main Ingredients Take time Serve Fusion food Sweets Flour & Bread 30 Min 1 place ingredient Chocolate Pancakes Banana Chocolate Pancakes Banana Chocolate Pancakes Banana
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Jasmine rice risotto with pork cubes
food Food type Main Ingredients Take time Serve Fusion food Rice and flour rice 45 Min 1 place ingredient 500 grams palm oil for frying 30 grams of three friends 10 grams of light soy sauce 3 grams baking soda 5 grams of white sugar 7 grams coriander 120 grams, Chat brand, 100% new jasmine rice 20 grams of celery leaves Part 3: Fried Minced Pork Meatballs 80 grams of CP frozen minced pork 12 grams garlic Ingredients for Part 1: Consommé Ground Pork Stock 500 grams CP frozen minced pork 30 grams coriander 30 grams garlic 70 grams celery 100 grams of carrots 100 grams of onion 200 grams egg white 1,000 grams of water 100 grams of Ros Dee concentrated noodle soup Ingredients for Part 2: Jasmine Rice and Minced Pork Risotto 50 grams of lard Season with salt 20 grams of celery leaves 15 grams of light soy sauce 50 grams of three spices (coriander root, garlic, pepper) 150 grams CP frozen minced pork Season with ground white pepper. 10 grams ground ginger 70 grams of white liquor, 40 grams Season with white sugar. 500 grams of Consume Pork Stock Preparation How to make: Part 1: Consume ground pork stock 1. Roughly grind together the onion, garlic, celery, carrot, minced pork and egg white. 2. Place a large pot on the stove and mix water and concentrated noodle soup. 3. Add the ground pork that was blended with the ingredients into the soup pot and stir until the ingredients are dissolved throughout the pot. 4. Bring the fermented pork to a boil over high heat. Reduce the heat to low and simmer for 45 minutes. (Do not stir or use high heat.) 5. Filter through a thin cloth and use. How to make Part 2 Jasmine rice risotto with minced pork 1. Heat a pan, add lard, and stir-fry the three spices until fragrant. 2. Add minced pork and stir-fry until cooked through. 3. Add jasmine rice and stir until well blended. 4. Increase the heat, add white liquor and wait until the alcohol evaporates. 5. Gradually add the minced pork soup one ladle at a time, while stir-frying the rice until the rice is cooked to the desired level and the liquid is at a slurry level. 6. Season with salt, ground white pepper, white sugar, and light soy sauce. 7. Add the ground ginger and celery leaves. Mix well. Ready to serve. How to make: Part 3: Fried Minced Pork Meatballs 1. Mix all ingredients with a cleaver and chop until well blended. 2. Form into balls, each weighing 15-20 grams. 3. Fry until cooked and dark brown. 4. Decorate with baked garlic cloves, confit in lard, fried pork rinds, young coriander shoots, and hot fried lard.
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Izakaya sea bass jaew hon
food Food type Main Ingredients Take time Serve Fusion food Rice and flour fish 45 Min 1 place ingredient Ingredients for Part 1: Jaew Hon Soup 100 grams of Thai Fa Jaew Hon soup 10 grams of galangal 5 grams basil leaves 5 grams of chopped spring onions 50 grams of shredded cabbage 100 grams of water 10 grams of chopped sawtooth coriander 5 grams chopped coriander 50 grams of glass noodles Ingredients for Part 2: Nam Jim Jaew Hon 100 grams of Thai Fa Jaew Hon soup 10 grams finely chopped coriander 10 grams of chopped spring onions 10 grams of chopped sawtooth coriander leaves 10 grams of flour mixed with melted water 60 grams of water 20 grams of roasted rice Ingredients for Part 3: Sea Bass Fish Balls 100 grams of Q-Fresh sliced sea bass fillet 1/4 teaspoon salt 1/8 teaspoon lime zest 1/4 teaspoon white pepper 1 egg white 1/4 teaspoon sugar 60 grams of shrimp meat Ingredients for Part 4: Grilled Sea Bass Season with salt Season with white pepper. 50 grams of Q-Fresh sliced sea bass fillet Season with salt 100 grams of rice bran oil Preparation How to make part 1: Jaew Hon soup 1. Put the Jaew Hon soup and water in a clay pot or prepared container. Bring to a boil. 2. Add vegetables, herbs and glass noodles. Boil everything until cooked. Ready to serve. How to make part 2: Nam Jim Jaew Hon 1. Dilute the Jaew Hon soup with water and bring to a boil. Add the dissolved cornstarch and stir until thickened. Turn off the heat and let it cool slightly. 2. Add roasted rice, coriander, sawtooth coriander, chopped spring onion. Ready to use. How to make part 3: Sea bass fish balls 1. Combine all ingredients in a food processor and blend until smooth and bouncy. 2. Form into 15-gram balls and boil in the jaew hon soup until cooked. 3. Scoop up and set aside. How to make part 4: Grilled sea bass fillet 1. Boil the sea bass in the jaew hon soup until cooked. Set aside. 2. Take the boiled sea bass and the boiled sea bass fish balls and skewer them. Then, coat them with the jaew hon sauce. 3. Grill using a grill placed on the stove top. Ingredients for Part 1: Jaew Hon Soup 100 grams of Thai Fa Jaew Hon soup 10 grams of galangal 5 grams basil leaves 5 grams of chopped spring onions 50 grams of shredded cabbage 100 grams of water 10 grams of chopped sawtooth coriander 5 grams chopped coriander 50 grams of glass noodles Ingredients for Part 2: Nam Jim Jaew Hon 100 grams of Thai Fa Jaew Hon soup 10 grams finely chopped coriander 10 grams of chopped spring onions 10 grams of chopped sawtooth coriander leaves 10 grams of flour mixed with melted water 60 grams of water 20 grams of roasted rice Ingredients for Part 3: Sea Bass Fish Balls 100 grams of Q-Fresh sliced sea bass fillet 1/4 teaspoon salt 1/8 teaspoon lime zest 1/4 teaspoon white pepper 1 egg white 1/4 teaspoon sugar 60 grams of shrimp meat Ingredients for Part 4: Grilled Sea Bass Season with salt Season with white pepper. 50 grams of Q-Fresh sliced sea bass fillet Season with salt 100 grams of rice bran oil Preparation How to make part 1: Jaew Hon soup 1. Put the Jaew Hon soup and water in a clay pot or prepared container. Bring to a boil. 2. Add vegetables, herbs and glass noodles. Boil everything until cooked. Ready to serve. How to make part 2: Nam Jim Jaew Hon 1. Dilute the Jaew Hon soup with water and bring to a boil. Add the dissolved cornstarch and stir until thickened. Turn off the heat and let it cool slightly. 2. Add roasted rice, coriander, sawtooth coriander, chopped spring onion. Ready to use. How to make part 3: Sea bass fish balls 1. Combine all ingredients in a food processor and blend until smooth and bouncy. 2. Form into 15-gram balls and boil in the jaew hon soup until cooked. 3. Scoop up and set aside. How to make part 4: Grilled sea bass fillet 1. Boil the sea bass in the jaew hon soup until cooked. Set aside. 2. Take the boiled sea bass and the boiled sea bass fish balls and skewer them. Then, coat them with the jaew hon sauce. 3. Grill using a grill placed on the stove top.
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Crispy sea bass with salted fish and white wine sauce
food Food type Main Ingredients Take time Serve Fusion food Dishes fish 59 Min 1 place ingredient Mix part 1: Crispy sea bass 400 grams of Q-Fresh frozen sliced sea bass fillet 2 liters of frying oil 10 grams of Ros Dee, rich noodle soup 100 grams of crispy flour, part 1 200 grams of crispy flour, part 2 200 grams of lime water Ingredients Part 2: Fish Curry Sauce 10 grams of coriander root 25 ml reduced white wine 400 grams coconut milk 1 tablespoon cornstarch 10 grams of Ros Dee, rich noodle soup 50 grams of white lemongrass 50 grams of sweet tamarind pulp 20 ml vegetable oil for frying 60 grams of Thai shallots 20 grams of fried salted fish 200 grams of water 20 grams of palm sugar Ingredients Part 3: Sweet Tamarind Gel 100 grams of seedless sweet tamarind pulp 175 grams of water 3 grams of salt 20 grams of brown sugar Ingredient Part 4: Pickled Chili 100 grams of sliced chili peppers without seeds 100 grams of white vinegar 25 grams fish sauce 50 grams of sugar Ingredient part 5: Coriander oil 50 grams fresh coriander leaves 150 grams canola oil Preparation How to make part 1: Crispy sea bass 1. Drain the fish and coat with seasoning powder. Set aside. Heat oil to 190 degrees. 2. Mix lime water with part 1 of the crispy flour until well blended. Add fish sauce and mix with the wet flour. 3. Remove the fish from the wet batter one piece at a time and place them in the bowl with the second portion of the crispy batter. 4. Use your fingers to gently mix the flour until it sticks to the fish. Fry for 5-6 minutes until crispy. How to make part 2: Salted fish curry sauce 1. Crush the coriander roots, lemongrass and shallots until slightly broken, then roughly chop into pieces. Set aside. 2. Heat a pot, add oil, stir-fry all the herbs, then add the fried salted fish. 3. Add white wine, wait until it reduces, then add water, stir until it reduces by half, then add coconut milk. 4. Bring to a boil, season with palm sugar, seasoning powder, and sweet tamarind gel. 5. Add cornstarch water, wait until boiling and thicken, strain with a fine sieve and set aside. How to make part 3: Sweet Tamarind Gel 1. Boil water and tamarind pulp for 3 minutes. Add sugar and salt. 2. Blend the tamarind pulp until smooth and remove any rough bits. How to make part 4: Pickled Chili Peppers 1. Cut the chili peppers in half lengthwise, remove the seeds, and slice into strips. 2. Boil rice vinegar, sugar and fish sauce until dissolved. 3. Put the chili meat into the nylon bag, followed by the still warm marinade, and put it in the vacuum machine. 4. Leave at room temperature. When ready to serve, strain out the water. If not used, store in the refrigerator. How to make part 5: coriander oil Blanch the coriander in boiling water for 15 seconds, then plunge into ice-cold water and squeeze out all the water. Pat the coriander dry with paper towels, then blend with the canola oil until finely chopped. Strain through a sieve once first, then filter through a paper coffee funnel or a thin white cloth.
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Jaew Bomb
food Food type Main Ingredients Take time Serve Fusion food Snacks rice 45 Min 6 places ingredient Ingredients for Part 1 - Deep-fried rice salad with minced pork and crispy fried salted egg 6 eggs, size 2, for boiling 350 grams , Chat brand, 100% new jasmine rice, cooked 50 grams of red curry paste 15 grams of sugar 2 eggs for frying 1 egg, size 2, for mixing with rice 100 grams of crispy flour 200 grams fine breadcrumbs 300 grams CP minced pork 25 grams fish sauce 5 grams finely chopped kaffir lime leaves 1 liter vegetable oil for frying Ingredients for part 2 - Pesto Jaew Hon Sauce 20 grams coriander leaves 20 grams of coriander 100 grams of Thai Fa Jaew Hon soup 50 grams basil leaves 60 grams canola oil 20 grams of parsley 40 grams of palm sugar 50 grams fresh lime juice Preparation How to make Part 1 - Deep-fried rice salad with minced pork and crispy fried salted egg 1. Bring water to a boil. Add room temperature eggs and boil for 6 minutes. Immediately shock in cold water. 2. Blanch the herbs for the sauce in boiling water for 15 seconds, then shock them in ice water. Squeeze out the water and set aside. 3. Mix cooked rice, minced pork and rice seasonings together. Add shredded kaffir lime leaves. 4. Peel the boiled eggs, pat dry, wrap with the rice and minced pork mixture, cover the wrapped eggs with cling film and put them in the freezer to set. 5. Heat oil to 170 degrees. Coat the soaked eggs with flour, egg, and breadcrumbs. Fry for about 5 minutes. Remove and set aside. Fry for another 1 minute. How to make part 2 - Pesto Jaew Hon Sauce 1. Take the blanched herbs and chop them into small pieces, then blend them together with the seasonings until smooth. 2. Serve
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