Recipe
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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