Recipe
Boost Mousse Coffee
food Food type Main Ingredients Take time Serve Fusion food drink Other 20 Min 1 place ingredient Rise Matcha Float Coffee Rise Matcha Float Coffee
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Pulled Pork Croissant Sandwich
food Food type Main Ingredients Take time Serve Western food Snacks Flour & Bread 25 Min 3 places ingredient Pulled Pork Croissant Sandwich Ingredients 3 pieces Aero Gold fresh butter croissants 300 grams BMP smoked shredded pork 40 g Aero BBQ Sauce 3 pieces Aero Cheddar Cheese Slices 60 grams of onion, sliced 30 grams of cos salad Coleslaw Ingredients 300 grams of diced cabbage 60 grams of diced carrots 5 grams lemon juice 210 grams mayonnaise 60 grams sour cream Preparation Mix together BMP, smoked pulled pork and BBQ sauce. Heat over medium heat and stir-fry until fragrant. Set aside. Cut the croissants in half horizontally and place the lettuce leaves, tomatoes, cheddar cheese and reserved pulled pork on top. Top with another sliced croissant. Served with coleslaw
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Spaghetti with Meatballs
food Food type Main Ingredients Take time Serve Western food noodles and Pasta noodles and Pasta 25 Min 1 place ingredient 1 bag Aero Spaghetti with Frozen Pork Tomato Sauce 6 frozen pork balls 30 grams Aero Parmesan Cheese Powder 20 ml olive oil Preparation Heat a pan, add olive oil, then add Meat Balls and fry until the meatballs are a nice brown color. Add the Bolognese sauce and simmer with the Meat Balls until the sauce boils. Add the spaghetti and mix well. Then scoop onto a plate. Sprinkle with Parmesan cheese.
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Fried Shrimp and Green Salad Sandwich with Vinaigrette Dressing
food Food type Main Ingredients Take time Serve Fusion food Snacks Flour and Bread 25 Min 1 place ingredient Ingredients for Fried Shrimp Sandwiches 3 pieces of frozen fried shrimp sandwiches 300 ml palm oil 80 grams Mixed Salad Leaves Ingredients for Vineigratte Dressing 40 grams red wine vinegar 15 g Whole Grain Dijon Mustard 35 grams olive oil 0.4 grams of salt 0.3 grams ground pepper 2 grams lemon juice Preparation Fried Shrimp Sandwich Heat the oil and fry the sandwiches until golden brown. Set aside. Toss the salad leaves with the Vineigrette dressing until well blended. Served with fried shrimp sandwiches, beautifully arranged. How to make Vinaigrette In a mixing bowl, add the vinegar, Dijon mustard, salt, pepper and lemon juice. Whisk to combine. Slowly add olive oil, whisking while adding the mixture.
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Braised pork belly and fried mantou
food Food type Main Ingredients Take time Serve China Meat dishes Pork 120 Min 1 place ingredient 400 grams of pork belly, cut into 4x4 cm squares. 100 grams Aero multipurpose stew sauce 80 grams of small Chinese bok choy 500 ml plain water 1 piece Aero frozen mantou Preparation Dissolve the five-spice sauce and water together, then bring to a boil. Add pork belly, reduce heat to medium, and cover with lid. Continue to simmer for about 1.30 hours until the pork is tender. Boil the bok choy until cooked. Serve with braised pork belly. Cut the mantou into bite-sized pieces and serve with braised pork belly.
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Pulled Pork Pizza with Sourdough Dough
food Food type Main Ingredients Take time Serve Western food Rice and flour Flour & Bread 20 Min 1 place ingredient 90 grams Pulled Pork 70 grams of grated mozzarella cheese 70 grams of tomato pulp 8 grams rocket salad leaves 1 piece Aero Gold Sourdough Pizza Dough 50 grams Aero BBQ Sauce Preparation Spread the Sour Dough with BBQ Sauce, then sprinkle the Pulled Pork all over. Arrange the sliced tomatoes, then the mozzarella cheese. Bake in a preheated oven at 200 °C until the cheese melts. Remove from oven, cut into pieces and sprinkle with rocket leaves.
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Italian Sausage Bread
food Food type Main Ingredients Take time Serve Western food Snacks Flour & Bread 25 Min 1 place ingredient 50 grams cream cheese 30 grams chopped green onions 30 grams chopped onion 3 cherry tomatoes 15 grams rocket salad 1 tablespoon olive oil 120 g Aero Gold Italian Sausage 100 grams Aero French Baguette Preparation Cut the French bread into bite-sized pieces and brush with olive oil. Bake at 180°C for about 3 minutes. Set aside. In a mixing bowl, add cream cheese, chopped onion, chopped green onion, sour cream and beat with a whisk until combined. Spread the mixture from step 3 on the bread. Arrange the Italian sausage and cherry tomatoes beautifully. Sprinkle with rocket leaves.
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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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