Recipe
Hachimaki
food Food type Main Ingredients Take time Serve Japan Snacks other 30 Min 1 place ingredient 1 egg, Aero, size 2 80 grams of okonomiyaki flour 30 grams shredded cabbage 25 grams Aero Soybean Oil 1 liter x 3 bottles 2 grams Aero seaweed, grilled and cut into strips, sprinkled on top 2 grams of dried bonito flakes (katsuo) 1 pair of Japanese chopsticks, tear-off type, size 21 cm, pack of 100 pairs 1 piece Kraft paper tray Okonomi flour, yield 175 grams, makes 4 servings 50 grams cake flour 120 ml clean water 5 ml Aero concentrated dried fish soup 1 egg, Aero, size 2 Hachimaki Okonomiyaki 30 grams Aero frozen thin ramen noodles 15 grams aro bacon (cut into 1/2-inch thick pieces) 40 ml aro okonomiyaki sauce 15 grams Aero Mayonnaise Preparation Sift cake flour into a mixing bowl and set aside. Mix clean water with concentrated dried fish stock and eggs together. Gradually pour into cake flour until well combined. Set aside for 30 minutes. Place a small round pan on the stove, add oil, then crack an egg into it and fry until the egg white is cooked and the yolk is still raw, then set aside. Heat a pan with a little oil. Add the ramen noodles and stir-fry. Season with 30 ml of Aro Okonomiyaki Sauce. Stir-fry until the ingredients are well combined and set aside. Place a Teflon pan on the stove, add a little oil, add half of the batter, spread it thinly. Sprinkle with shredded cabbage, chopped bacon, seasoned stir-fried ramen noodles, then top with another layer of batter, flip over, and spread okonomiyaki sauce. Wait until the other side of the dough is browned, flip it over and spread the okonomiyaki sauce on the other side. When everything is cooked, use chopsticks to roll it into pieces, arrange on a serving plate, pour Aro, okonomiyaki sauce, mayonnaise, seaweed, bonito flakes and place a fried egg on top.
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Mackerel Rice with Condiments
food Food type Main Ingredients Take time Serve Thai rice fish 30 Min 1 place ingredient 80 grams , Chat brand, 100% new jasmine rice 1 whole steamed tuna 40 grams of diced cucumber 15 grams of peeled and chopped shallots 30 grams fresh garlic, peeled and chopped 5 grams chopped green onions 5 grams of garden chili peppers, stems removed, sliced 3 grams chopped coriander 20 grams of dressing 15 ml Bonus Palm Oil 1 gram coriander leaves for garnish 5 ml. Dek Somboon, real fish sauce 8 grams Mitr Phol pure white sugar Dressing 45 g Aero Frozen Lemon Juice 35 ml. Dek Somboon, real fish sauce 35 grams Mitr Phol pure white sugar Preparation Make the dressing by mixing sugar, fish sauce, and lime juice together. Mix well. Remove the mackerel from the meat and set aside. Heat a pan and add oil. Add the mackerel and fry until golden brown. Scoop out the oil, leaving enough for frying the garlic. Stir-fry until the garlic turns yellow, add sugar and season with fish sauce, followed by chopped spring onions. In a mixing bowl, mix cooked rice, diced cucumber, sliced chili, chopped coriander and chopped shallots together. Season with prepared dressing. Scoop rice into a plate, place mackerel on top of the rice, and garnish with coriander leaves again. Note: For 1 dish, use 1-1 1/2 tbsp of prepared sauce.
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Sushi Cup
food Food type Main Ingredients Take time Serve Japan Seafood Seafood 30 Min 1 place ingredient Cooked Japanese rice 300 grams Aero Japanese rice for sushi 360 ml clean water Sushi CUP (16 oz.) 100 grams Marine Pro Salmon with Skin (cut into 2*2 cm cubes). 30 grams Aero frozen orange seasoned fish eggs 2 pieces Aero frozen imitation crab meat (sliced diagonally) 30 grams Aero Frozen Japanese Seaweed Salad 1kgX1 20 grams Aero Frozen Japanese Egg Roll (cut into 2*2 cm cubes) 30 grams Japanese cucumber (diced, size 2*2 cm.) 0.5 g Aero Roasted Seaweed, cut into strips 200 grams of cooked Japanese rice 60 ml Sushi rice seasoning 30 ml. Aero Shoyu Sushi Sauce 5 grams Aero Frozen Wasabi 1 piece Aero PP water cup, U shape, 16 oz. x 50 pieces 1 piece Aero PET dome lid, size 98 mm, with holes 2 pieces Aero clear PP long spoons, pack of 100 By weight of ingredients, divide by half from the recipe because there are 2 layers. Preparation Wash Japanese rice until the water is clear, soak in water for 30 minutes, then cook until cooked. Wait until the rice is cooked, scoop out the rice and season with sushi rice seasoning. Serve in a 16 ounce clear plastic cup by placing the seasoned fish eggs on the bottom, followed by 100 grams of cooked Japanese rice. Then divide the salmon in half, Japanese rolled egg, Japanese cucumber, seaweed, and cut the frozen imitation crab meat diagonally, in that order. Alternate layers, add 100 grams of rice, then arrange salmon, Japanese rolled egg, Japanese cucumber, seaweed, and sliced frozen imitation crab meat on top. Garnish with seasoned fish eggs on top and sprinkle with a little seaweed.
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Smoothie shop
food Food type Main Ingredients Take time Serve Thai drink fruit 30 Min 1 place
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Spicy and sour duck salad
food Food type Main Ingredients Take time Serve Thai Meat dishes duck 30 Min 1 place ingredient 170 grams ARO frozen minced duck meat mixed with gizzards 3 grams Aero fried shallots 2 grams of Thai shallots, peeled 5 grams chopped parsley 7 grams chopped green onions 5 grams coriander 1 gram of shredded kaffir lime leaves 3 grams Aero ground garden chili 10 grams Rai Thep Roasted Rice 7 grams Aero frozen lemon juice 1000 grams 10 ml. Safepack fish sauce mix 700 ml. x 3 bottles 2 grams Aero iodized table salt 200 grams x 12 bags 70 ml. Aero drinking water, size 6 liters, 1 gallon 20 ml Bonus Palm Oil Refill Bag 1 liter x 3 bags 0.5 g. fried kaffir lime leaves (decoration) 0.5 g mint leaves (for decoration) 2 grams of dried chili peppers, stems removed (fried chili peppers for decoration) 2 grams Aero fried shallots (decoration) 2 sets of Aero 2-compartment food containers with clear PP lids, size 750 ml. 2 pairs Aero long spoon and fork set, clear PS, pack of 50 pairs Preparation Put the duck in a pot and add the soup. Stir-fry until cooked. Scoop into a mixing bowl. Add roasted rice, chili powder, lime juice, fish sauce, sliced kaffir lime leaves, spring onions, coriander, cilantro, sliced shallots, and fried shallots. Mix well. Served with side vegetables, garnished with fried dried chili, kaffir lime leaves, fried shallots and mint leaves.
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Vegan crispy pork curry with jasmine rice
food Food type Main Ingredients Take time Serve Thai rice pig 15 Min 3 places ingredient 400 grams of vegetarian pork belly 100 grams of all-purpose flour, Kite brand (for coating fried pork) 100 grams of vegetarian red curry paste 75 grams of Mitr Phol coconut sugar 30 grams shimeji mushrooms 60 grams of brown button mushrooms 30 grams of betel leaves 30 grams of cha-om 700 grams of coconut milk, Amphawa brand 30 grams red chili pepper 2 grams of kaffir lime leaves 30 grams vegetable oil 3 grams of rice flour for coconut topping 40 grams of coconut milk, Amphawa brand 300 grams of jasmine rice, Aero brand 300 grams of water 5 grams fresh jasmine flowers (6 flowers) Preparation Cook rice with jasmine water. Mix the vegetarian pork belly with all-purpose flour. Then heat up a pan, add vegetable oil, and fry the vegetarian pork belly until golden brown and crispy. Set aside. Heat a pan, add vegetable oil, add vegetarian curry paste to make it fragrant, gradually add Amphawa coconut milk, season with Mitr Phol coconut sugar, no need to add salt because vegetarian curry paste is already salty. When the coconut milk is ready, add all the mushrooms, crispy pork, cha-om, betel leaves, and red chili.
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Baked shrimp with glass noodles
food Food type Main Ingredients Take time Serve Thai Noodles and pasta shrimp 30 Min 1 place ingredient 200 grams MRP white shrimp, jumbo net bag (16-25 pieces per bag) 50 grams Aero mung bean vermicelli 30 grams Aero Glass Noodle Sauce 150 ml clean water 1 gram black peppercorns 50 grams Aero Bacon 10 grams of celery, cut into 1-inch pieces 10 grams of spring onions, cut into 1-inch pieces 5 grams coriander root 1 set Aero bowl with clear PP lid, 24 oz., pack of 50 pieces 2 sets of Aero long spoon and fork set, clear PS, pack of 50 pairs Preparation Trim the shrimp heads, split the backs, and wash them. Mix Aro glass noodle sauce with clean water until blended. Then soak the glass noodles in it. Place the chopped bacon in the oven, along with the coriander root and pepper, then add the glass noodles and the glass noodle broth. Close the lid and steam over medium heat for about 3 minutes. Then place the shrimps in a row and close the lid and steam for another 3 minutes. When everything is cooked, turn off the heat, open the lid, add the chopped celery and spring onion, and close the lid and continue to cook for another 1 minute. Then serve with seafood sauce.
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Bouncy Pork Dumplings
food Food type Main Ingredients Take time Serve Thai Soup / Curry / Clear Soup pig 30 Min 2 places ingredient Bouncy Pork Dumplings 700 grams of finely ground pork 300 grams of minced pork 10 grams baking powder 30 grams , 3 ice cubes 30 grams of Thai pork seasoning powder Fried Bouncy Pork Dumplings 60 grams of wonton sheets (12 sheets) 120 grams of bouncy pork 1000 ml palm oil 70 grams of chicken dipping sauce 10 grams of stir-fried Chinese cabbage 4 grams red chili pepper 2 grams coriander Boiled Pork Dumplings 120 grams of bouncy pork 10 grams sesame oil 20 grams fried garlic 40 ml. Jikchow Sauce 10 grams red chili pepper 10 grams chopped green onions 4 grams coriander 60 grams of wonton sheets (12 sheets) Preparation Mix all ingredients together and knead until sticky. Place in the refrigerator for about 30 minutes. Wrap the bouncy pork in dumpling wrappers to form a beautiful shape. Fry over low heat until cooked. Serve with chicken dipping sauce. Boil until cooked. Mix the boiled dumplings with sesame oil. Scoop onto a plate. Sprinkle with chopped red chili, spring onion, fried garlic. Garnish with coriander. Serve with soy sauce.
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All Purpose Sauce
food Food type Main Ingredients Take time Serve Thai side dish other 30 Min 1 place ingredient All Purpose Sauce Healthy Boy Oyster Sauce, Thick Formula, 450 g. Healthy Boy, Real Fish Sauce , 250 ml. Mitr Phol Pure White Sugar 150 grams Fried pork belly, 5 servings Pork belly 500 grams All-purpose sauce 80 grams Safepack ground white pepper 1 gram Safepack Crispy Fried Flour 100 grams 100 grams of Thai garlic, peeled and crushed 150 grams of clean water Bonus Palm Oil 30g Mixed vegetable stir fry with shrimp, 1 serving 120 grams of cauliflower 40 grams of imported Chinese carrots 60 grams of peas Broccoli 120 grams 20 grams of fresh garlic, peeled and chopped Aero Soybean Oil 25 ml. All-purpose sauce 60 grams Safepack ground white pepper 1 gram MRP white shrimp, jumbo net bag (6 pieces), 240 grams Broth 30 grams Preparation All Purpose Sauce Simmer all ingredients together until boiling. Fried Pork Marinate pork belly with all-purpose sauce, pepper, and vegetable oil. Massage until the sauce is thick. Permeates into the pork Mix the crispy flour with water and then mix until it becomes a smooth texture. Take the marinated pork and coat it in the mixed batter, then fry until cooked. Stir-fried mixed vegetables with pork Put the stir-fry sauce and marinated pork in a pan. Stir-fry the pork until almost cooked, then add the garlic. When the garlic starts to turn yellow, increase the heat and add the carrots, broccoli, and cauliflower. and stir-fried green peas until heated through, then add the soup. Season with all-purpose sauce and pepper. Stir until well combined. Served
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Stir-fried spaghetti with dried chili, bacon and Isaan sausage
food Food type Main Ingredients Take time Serve Thai Noodles and pasta other 30 Min 1 place ingredient 60 grams Aero Isan sausage 70 grams La Molisana Spaghetti No. 15 80 grams Aero Bacon 10 grams fresh garlic, peeled (sliced) 3 grams of dried chili peppers, stems removed (cut into sections) 15 grams basil 30 grams Aero All-Purpose Stir-Fry Sauce 1 gram ground black pepper 40 grams Aero Soybean Oil 1 liter x 3 bottles 2 grams Aero iodized table salt 200 grams x 12 bags 1 gram Safepack ready-to-use fried garlic 1 gram of fried dried chili peppers 1 gram fried basil 1 set Aero black PP plastic food box with lid 750 ml. 2 sets of Aero long spoon and fork set, clear PS, pack of 50 pairs Preparation Place the Isaan sausage in a hot air oven at 180 degrees for 5 minutes, then turn it over and bake for another 5 minutes. When it is nicely browned, cut it diagonally in half and set aside. Bring clean water to a boil, add salt and oil, then add spaghetti and boil for 8 minutes, then scoop out and put in cold water, then drain. Heat a pan with oil, then cut the bacon into 1-inch wide pieces and fry until the bacon starts to turn yellow. Scoop out half and set aside, then fry the other half until golden brown. Use the same pan, fry the dried chili and garlic until fragrant, then add the spaghetti and bacon that were scooped up and set aside, and stir-fry until well combined. Season with all-purpose sauce. Add Isan sausage and basil leaves and stir-fry together. Then arrange on a serving plate. Garnish with crispy basil leaves, crispy fried bacon, fried garlic and fried dried chili.
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Spicy salad as you like
food Food type Main Ingredients Take time Serve Thai Salads and salads Seafood 30 Min 1 place ingredient 60 grams ARO pork sausage, 300 grams, cut into 1/2 cm thick pieces, makes 10 pieces 100 grams Marine Pro white shrimp, jumbo net bag (26-35 pieces per bag) 100g MRP New Zealand Mussels, Half Shell, Size M 30 grams Aero Salted Egg Yolk, Frozen 35 grams ARO crispy chicken frank sausage 80 grams of fresh glass noodles 30 grams of chopped plum tomatoes 50 grams of shallots, peeled and sliced 5 grams of sawtooth coriander 5 grams of celery 100 ml. Aero ready-to-use dressing 2 grams of celery stalks, celery leaves for decoration 1 set Aero bowl with clear PP lid, 24 oz., pack of 50 pieces 2 sets of Aero long spoon and fork set, clear PS, pack of 50 pairs Preparation Boil glass noodles, pork roll in boiling water, then add sausage, shrimp, mussels and salted egg yolk in that order. Then scoop up and drain the water. Place in a mixing bowl. Season with ready-made Aero sauce, then add tomatoes, shallots, sawtooth coriander and celery. Mix the ingredients well and serve on a plate. Garnish with celery stalks and celery leaves.
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Fest Choice Retro Floral Pattern Retro Floral Pattern
food Food type Main Ingredients Take time Serve Selection of equipment and materials side dish other 30 Min 1 place Preparation Everyone knows that our Thai food is extraordinary! It's so delicious that it's going international. But that's not all. Let's add value with amazing packaging. We recommend cups, plates, and boxes for safe food packaging. Fest Choice, a super chic retro floral pattern Unique, beautiful in Thai style. Can be used to put both savory and sweet food, hot food or water, no worries because the packaging is strong, no leakage in every serving. Revive the Thainess of every dish, pleasing every generation today.
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Sushi restaurant
food Food type Main Ingredients Take time Serve Japan rice other 30 Min 1 place
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Plant-based beef burger, BBQ sauce, truffle fries
food Food type Main Ingredients Take time Serve Western food Meat dishes other 30 Min 1 place ingredient Plant-Based Beef Burger with BBQ Sauce 60 grams Embak House Bun Burger 113 grams let's plant meat plant-based meat burger 1 slice Violive Vegan Cheddar Cheese 60 grams of vegetarian barbecue sauce 20 grams of vegan mayonnaise 15 grams of vegan mustard 38 grams tomatoes 12 grams of salad greens 15 grams olive oil 1 gram salt 2 grams pepper 20 grams of tomato sauce 15 grams olive butter 15 grams shimeji mushrooms 25 grams pickled cucumber 50 grams water 2 grams fresh thyme Truffle Mushroom Fries 150 grams of frozen french fries 1 gram salt 10 grams truffle oil Preparation Season the "let's plant meat plant-based burgers" with salt and pepper. Then heat a hot pan, add olive oil, and grill the plant-based burgers. When cooked, turn off the heat and let the burgers rest for a while. Combine the BBQ sauce, water and olive butter in a pan, then add the burgers and fresh thyme. 4. Coat the burgers with the sauce by glazing both sides of the burgers. 5. Then bake the burgers coated with sauce with "Violife Vegan Cheddar Cheese" at 180°C for 1 minute. Cut the burger buns into 2 pieces, spread with olive butter and toast in a pan. Sauté shimeji mushrooms with olive butter and season with salt and pepper. Fry the fries and toss them with truffle oil and salt. Place in a bowl. Then assemble the burger by putting the burger bun, mayonnaise, mustard, burger, tomato, shimeji mushroom, pickled cucumber, lettuce. Arrange the burgers on a layered burger bun, tomato, sauteed mushrooms, iceberg lettuce and top with a burger bun. Served with truffle fries.
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Fish congee with toppings
food Food type Main Ingredients Take time Serve Thai rice fish 30 Min 1 place
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Korat papaya salad
food Food type Main Ingredients Take time Serve Thai Salads and salads crab 30 Min 1 place ingredient 30 grams of Aero ready-made dressing 10 grams Aero coconut sugar mixed with cane sugar 100 grams of raw papaya (shredded) 3 grams of Thai garlic, peeled cloves 3 grams of chili peppers 1 gram of dried chili peppers, stems removed 10 grams of yardlong beans, cut into pieces 15 grams Rai Thep roasted peanut halves 10 grams of dried shrimp 25 grams Roma tomatoes, cut into 4 pieces 15 grams of eggplant 20 grams of fish sauce 5 grams of lime, pack of 50 pieces 15 grams of salted crab (1 piece) 0.5 lime wedges with peel 1 piece Aero sugarcane pulp bowl 850 ml. x 50 pieces 1 pair Aero long spoon and fork set, PS clear, pack of 50 pairs Preparation Pound the chili, garlic and dried shrimp until slightly crushed. Add the green beans and pound until slightly bruised. Add coconut sugar, fish sauce, dressing, lime juice, and eggplant. Mix well. Add the raw papaya, salted crab and tomatoes and pound gently until well blended. Add peanuts and lemon wedges and mix well. Served with side vegetables such as morning glory and cabbage.
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Gracz, a container for safe living
food Food type Main Ingredients Take time Serve Selection of equipment and materials Soup / Curry / Clear Soup other 30 Min 3 places
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Roti with green chicken curry
food Food type Main Ingredients Take time Serve Thai Soup / Curry / Clear Soup chicken 30 Min 3 places ingredient 200 ml. Aero UHT Coconut Milk 200 ml Aero drinking water, size 6 liters, 1 gallon 1 sheet Aero frozen roti dough 120 grams Aero green curry paste 250 grams 400 grams Aero frozen chicken thigh and leg 260 ml. Aero UHT Coconut Milk 200 grams of coconut milk 30 grams of red chili peppers, sliced diagonally 10 grams of garden chili 20 grams basil leaves 1 gram torn kaffir lime leaves 50 grams of eggplant 60 grams of eggplant, cut into 4 pieces 30 grams Aero coconut sugar mixed with cane sugar 30 ml. Safepack mixed fish sauce 700 ml. x 3 bottles 25 grams sliced red chili (for decoration) 5 grams of basil leaves (for decoration) 3 sets of Aero PP folding food boxes, 2 compartments, 520 ml. x 50 pieces 3 pairs Aero long spoon and fork set, clear PS, pack of 50 pairs Preparation Heat a pan with oil and stir-fry the curry paste until fragrant. Add coconut milk and stir-fry with curry paste little by little until the oil separates. When the coconut milk separates, add the chicken, kaffir lime leaves and a little fish sauce and stir-fry with the curry paste until the chicken is cooked. Add the remaining coconut milk and season with the remaining fish sauce and palm sugar. Add the eggplant and bitter eggplant and boil for a while. Add chili and bird's eye chili and boil until boiling. When it boils, add the basil leaves and stir to mix. Serve and garnish with sliced chili and basil leaves.
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Kheema Mutter
food Food type Main Ingredients Take time Serve India Meat dishes chicken 45 Min 1 place ingredient 240 g. Haldiram's Tandoori garlic nann 150 g. Minced Chicken 100 g. Tomato Concasse 5 g. Cumin seeds 5 g. Coriander Powder 100 g. Dice Red Onion 2 leaves Bay leaves 50 g. Green pea 5 g. Garam Masala 5 g. Red Chilli Powder 20 g. Chopped Garlic 50 g. Vegetable Oil 3 g. Salt 3 g. Turmeric Powder 300 g. Tomato Puree 80 ml. Whipping Cream - Coriander leave / Garnish
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Stir-fried noodles with seafood by the sea
food Food type Main Ingredients Take time Serve Chinese food noodles and Pasta Seafood 45 Min 1 place ingredient 4 pieces of frozen white shrimp, unpeeled, deveined, with tail intact 40 grams Marine Pro steamed crab meat 10 grams of Aero medium shiitake mushrooms 40 ml Aero Sauce 1100 g. 50 grams of frozen squid with pineapple slices 50 grams of thin egg noodles 10 grams Aero tapioca flour 260 ml. Aero drinking water, size 6 liters, 1 gallon 10 grams fresh garlic, peeled, chopped 10 grams of spring onions, cut into 1-inch pieces 25 grams of Chinese chives, cut into 1-inch pieces 50 grams of sliced bamboo shoots 80 ml Aero Soybean Oil 1 piece Aero sugarcane pulp bowl 850 ml. x 50 pieces 1 pair Aero long spoon and fork set, PS clear, pack of 50 pairs Preparation 1. Clean the squid, score the squid beautifully, and cut into pieces. 2. Boil water, add bamboo shoots and blanch. Remove and put in cold water. Then use the same water to blanch squid and shrimp until cooked. Remove and put in cold water. 3. Rinse the noodles in water, then blanch them in hot water. Remove and shock them in cold water, then sear them in a pan over high heat. Scoop them into a serving dish. 4. Heat a pan over low heat, stir-fry garlic until fragrant and yellow, then stir-fry the sauce until fragrant, add water, wait until it starts to boil, add bamboo shoots, and the seafood that was blanched. 5. Then add mushrooms, chopped chives. When everything is cooked, add cornstarch mixed with water, stir until the liquid is thick enough. Add chopped spring onions and pour over the prepared noodles. Sprinkle with crab meat before serving.
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Spicy fried chicken with sticky rice.
food Food type Main Ingredients Take time Serve Thai Salad & Spicy Thai-style salad chicken 45 Min 1 place ingredient 100 grams Aero glutinous rice, 10% Isan, 5 kg. 400 grams Aero frozen boned chicken thighs 15 grams of Aero brand all-purpose stir-fry sauce 5 grams of Aero Chicken Seasoning Powder 30 grams of crispy fried flour, Safepack 10 grams of vegetable oil (for marinating chicken) 30 grams of Thai garlic, peeled, crushed and fried 10 grams of crispy fried flour, Safepack 30 ml. Aero Nam Jim Jaew (for eating together) 50 ml. Oil for frying 1 liter 2 Aero sugarcane pulp bowls 850 ml. x 50 pieces 2 pairs Aero long spoon and fork set, clear PS, pack of 50 pairs Preparation Clean the chicken thighs and make incisions. Set aside. Mix marinade sauce, chicken seasoning powder, crispy flour and vegetable oil into the chicken. Marinate until the meat is tender. Set aside for about 30 minutes. Pour oil into a pan and heat up the oil. Add the chicken and fry. Reduce the heat to medium and fry until the chicken is cooked. Remove and set aside. Served with fried garlic and fried chili. Eat with sticky rice.
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Stir-fried Chicken with Cashew Nuts
food Food type Main Ingredients Take time Serve Thai Dishes chicken 45 Min 1 place ingredient 120 grams Aero frozen chicken breast 60 grams Aero Cashew Nuts 50 grams Aero All-Purpose Stir-Fry Sauce 15 ml Aero sesame oil 50 grams, Safepack, crispy fried flour 50 grams of onion, peeled (cut into quarters) 50 grams of tri-color bell peppers, cut into squares 15 grams of chopped spring onions (1-inch pieces) 3 grams of dried chili peppers, stems removed, cut into 1/2-inch pieces 10 grams fresh garlic, peeled, chopped 1,000 ml Bonus Palm Oil Refill Bag (for frying) 20 ml Aero Soybean Oil (for stir-frying) 1 set Aero black PP plastic food box with lid 750 ml. 1 pair Aero long spoon and fork set, PS clear, pack of 50 pairs Preparation Heat a pan with enough oil to cover the chilies. Fry until crispy. Remove and drain the oil. Add cashew nuts and fry over low heat until golden brown. Remove and drain the oil. Cut chicken breast into 2*2 inch cubes. Marinate with Aero multipurpose stir fry sauce and sesame oil for 20 minutes. Then coat with crispy flour and fry until golden brown. Heat a pan with oil, add garlic and stir-fry over low heat until fragrant and yellow. Add tri-colored bell peppers and onions and stir-fry until vegetables start to cook. Add all the fried ingredients, season with all-purpose stir fry sauce and sesame oil, stir fry until well combined, add chopped spring onion, when everything is cooked, serve on a plate.
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Coconut jelly
food Food type Main Ingredients Take time Serve Thai Sweets Other 45 Min 1 place ingredient 100% coconut milk, Amphawa brand, 600 ml. 14 grams of jelly powder Water 400 ml. 170 grams of sugar 6 grams of salt Blue food coloring/flower 0.5 ml Yellow food coloring/flower 0.5 ml Red/flower food coloring 0.5 ml Pink/Flower Food Coloring 0.5 ml Preparation Soak the jelly powder in clean water for 10 minutes. After 10 minutes, bring to a boil and let the jelly powder dissolve completely. Add coconut milk. When it boils again, add sugar and salt. Stir until the sugar and salt dissolve. Divide the jelly and mix with food coloring as desired. Drop a small amount of colored jelly on the petals, choosing the desired color. Then pour the clear uncolored coconut jelly into the mold until it is full. Then leave it until it sets before removing from the mold.
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Ribeye Steak with Truffle Mushroom Sauce
food Food type Main Ingredients Take time Serve Western food Meat dishes Beef 45 Min 1 place ingredient Pumpkin puree ingredients 50 grams McGarrett Mashed Potato Powder 50 grams of mashed pumpkin 150 ml. plain water 150 ml Meiji pasteurized milk, plain flavor 20 ml Millac Gold Cream 20 grams of Alawry unsalted butter 5 grams of Prungthip iodized table salt 0.5 g Aero Ground Black Pepper 5 ml Giuliano Tartufi White Truffle Olive Oil Fried Mushroom Ingredients 10 ml. oil for frying 25 grams of white lingzhi mushrooms 0.2 grams of Prungthip iodized table salt 0.1 g Aero Ground Black Pepper 10 grams Savepak Crispy Flour 3 grams of paprika seasoning powder, Aero, 500 g. X1 Steak Ingredients 200 grams Prime Meat American Beef Sirloin Steak Frozen 50 ml olive oil 30 grams of Alawry unsalted butter 3 grams fresh rosemary 10 grams of whole garlic 1 gram of Prungthip iodized table salt 1 gram ground black pepper 5 g thyme leaves/garnish 50 grams mashed potatoes 1 recipe for stir-fried vegetables 20 grams fried mushrooms 70 g Truffle Cream Sauce Truffle Cream Sauce Ingredients 45 g Juliano Tartufi Truffle Mushroom Sauce 15 grams chopped onion 15 grams minced garlic 100 ml Meiji pasteurized milk, plain flavor 100 ml Millac Gold Cream 30 grams of Alawry unsalted butter 30 grams Aero Steak Sauce, Original Recipe 1 gram of Prungthip iodized table salt 1 gram ground black pepper 10 ml Giuliano Tartufi White Truffle Olive Oil Stir-fried vegetable ingredients 10 grams of Alawry unsalted butter 20 grams chopped onion 25 grams broccoli 20 grams of baby carrots, with tail 10 grams of small, round tomatoes 20 grams purple sweet potato 0.5 grams of Prungthip iodized table salt 0.3 g Aero Ground Black Pepper Preparation How to make truffle cream sauce Place a pan over low heat, add garlic and chopped onions. Add milk, cream, truffle paste, gravy and mix well. Season to taste and it's done. How to make stir-fried vegetables Put the pot on the stove to boil the vegetables. Place a pan over medium heat, add oil and butter, and fry the onion until it turns translucent. Boiled vegetable water, stir-fried and seasoned How to make fried mushrooms Coat the white lingzhi mushrooms in the crispy flour and fry them. Set aside and season with salt, ground black pepper and paprika powder. How to make mashed pumpkin (1 serving = 50 grams) Put a pot on the stove, add water and milk and bring to a boil. Add potato powder and stir slowly. Reduce the heat and stir until it becomes a mousse. Add cream, season, taste and adjust the taste. Turn off the heat, remove the pot from the stove, add butter, mix well and it's done.
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Stir-fried minced pork with basil and egg tofu
food Food type Main Ingredients Take time Serve Thai Dishes Pork 45 Min 1 place ingredient 100 grams of Aero frozen minced pork 40 grams Aero stir-fried basil sauce 1 tube Aero Egg Tofu 100 grams Aero Pathum Jasmine Rice 10 grams fresh garlic, peeled, chopped 15 grams of red chili peppers, stems removed, chopped 12 grams of basil leaves 120 ml. Aero drinking water, size 6 liters, 1 gallon 20 ml Aero Soybean Oil 1 set Aero PP folding food box, 2 compartments, 520 ml. x 50 pieces 1 pair Aero long spoon and fork set, PS clear, pack of 50 pairs Preparation Cook rice according to the specified ratio. When the rice is cooked, scoop it onto a serving plate. Heat a pan with oil, add chili and garlic and stir-fry until fragrant, then add minced pork and stir-fry until cooked. Season with basil sauce. After stir-frying until the ingredients are well combined, add the sliced red chili peppers, followed by the basil leaves. Stir-fry until the ingredients are well cooked. Add the egg tofu and stir-fry gently until combined. Served with cooked rice.
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BBQ Sauce
food Food type Main Ingredients Take time Serve Western food Sauces Other 30 Min 5 places ingredient 50 grams of Dek Somboon Soybean Paste, Recipe 1 75 grams of Dek Somboon Oyster Sauce, concentrated formula 150 grams of water 10 grams Mirin, Aero brand, 1 liter x 1 90 grams Mitr Phol pure white sugar 50 grams Rosa Tomato Sauce 50 grams Rosa Chili Sauce 15 grams minced ginger 30 grams fresh garlic, peeled, chopped 100 grams of boiled potatoes 6 grams of Prungthip iodized table salt 50 grams Rai Thep ground peanuts Preparation Simmer the ingredients: soybean paste, oyster sauce, water, mirin, sugar. Ketchup, chili sauce, minced ginger, minced garlic, boiled potatoes, salt Bring to a boil, then blend until smooth and add the crushed peanuts. Blend again.
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Canned fish basil fried rice with scrambled eggs
food Food type Main Ingredients Take time Serve Fusion food Dishes fish 45 Min 1 place ingredient 1 can Aero Mackerel in Tomato Sauce 30 grams Aero stir-fried basil sauce 100 grams of Aero 100% premium jasmine rice 10 grams fresh garlic, peeled, chopped 15 grams of red chili peppers, stems removed, chopped 2 Aero eggs, size 2, with lid 12 grams of basil leaves 120 ml. Aero drinking water, size 6 liters, 1 gallon 20 ml Aero Soybean Oil 10 grams of yellow chili peppers, sliced diagonally 1 gram of sliced red chili peppers 1 set Aero PP folding food box, 2 compartments, 520 ml. x 50 pieces 1 pair Aero long spoon and fork set, PS clear, pack of 50 pairs Preparation Cook rice according to the specified ratio. When the rice is cooked, scoop it onto a serving plate. Separate the canned fish from the water and set aside. Mix the eggs and canned fish sauce together. Heat oil in a pan and add the mixed eggs. When the egg whites start to cook, scoop them up and pour them onto the prepared rice. Heat a pan with a little oil, add chili and minced garlic and stir-fry until fragrant, then add the separated canned fish and stir-fry. Season with basil sauce, add sliced yellow chili, then increase the heat and add basil leaves. Stir-fry everything together and pour over the prepared scrambled eggs. Garnish with crispy basil leaves and red chili.
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Teppanyaki Szechuan Sauce
food Food type Main Ingredients Take time Serve Japan Meat Dishes Pork 45 Min 1 place ingredient 100 grams CP FZ pork for grilling 1 kg. 30 grams of tri-colored chili, 10 grams each 30 grams baby corn 30 grams of Thai king oyster mushrooms (oyster mushrooms) 40 grams broccoli 20 grams Japanese leeks 2 grams of spring onion 30 ml vegetable oil Sichuan Chili Sauce Recipe 2 grams of dried chili peppers 15 grams minced garlic 15 grams finely chopped ginger 15 grams Sriracha Commercial Hot Chili Sauce 20 ml Shoyu Aero 20 grams of Mitr Phol granulated sugar 40 ml. plain water 15 ml. Safepack artificial vinegar 45 ml. Aero Chili Oil Preparation Mix the sauce ingredients together and set aside. Grill the vegetables until cooked and set aside. Add oil and stir-fry the pork until almost cooked. Add the prepared sauce and stir-fry until well blended. Ready to serve.
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Soft rice with scrambled eggs, stir-fried clam meat with lime and yellow chili
food Food type Main Ingredients Take time Serve Thai Dishes Other 20 Min 1 place ingredient Cook rice 1200 ml. New Jasmine Rice, Chat brand water Menu ingredients 165 grams of new jasmine rice, Chat brand (steamed rice) 2 eggs, size 2 15 grams Carnation evaporated milk 60 grams of frozen clam meat 15 grams minced garlic 10 grams chopped yellow chili 5 grams lemon juice 5 grams of sugar 3 grams fish sauce 15 grams oyster sauce 0.5 g ground pepper 2 grams of fried basil leaves sprinkled on top 20 ml vegetable oil for cooking 0.5 g salt for adding to eggs 1 tbsp. water Preparation Beat the eggs together, then add the evaporated milk and salt and mix again. Heat a pan until hot, add oil, then add the beaten eggs. Use chopsticks or a spatula to stir until set. Pour the eggs over the cooked rice and set aside. Use the same pan, add oil, heat it up, then add yellow chili and minced garlic. Stir-fry until chili and garlic are cooked, then add clam meat. Season with oyster sauce, fish sauce, sugar, ground pepper and lime juice. Pour over the eggs and sprinkle with crispy basil leaves.
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Fried rice with pickled cabbage and shredded pork
food Food type Main Ingredients Take time Serve Thai Rice Dishes Vegetable 45 Min 1 place ingredient 100 grams CP FZ pork for grilling 1 kg. 30 grams of tri-colored chili, 10 grams each 30 grams baby corn 30 grams of Thai king oyster mushrooms (oyster mushrooms) 40 grams broccoli 20 grams Japanese leeks 2 grams of spring onion 30 ml vegetable oil Sichuan Chili Sauce Recipe 2 grams of dried chili peppers 15 grams minced garlic 15 grams finely chopped ginger 15 grams Sriracha Commercial Hot Chili Sauce 20 ml Shoyu Aero 20 grams of Mitr Phol granulated sugar 40 ml. plain water 15 ml. Safepack artificial vinegar 45 ml. Aero Chili Oil Preparation Mix the sauce ingredients together and set aside. Grill the vegetables until cooked and set aside. Add oil and stir-fry the pork until almost cooked. Add the prepared sauce and stir-fry until well blended. Ready to serve.
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Korean steamed eggs with melted cheese
food Food type Main Ingredients Take time Serve Korea Rice and flour Other 45 Min 1 place
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Stewed Chicken and Bitter Melon Noodles
food Food type Main Ingredients Take time Serve Thai noodles and Pasta Chicken 30 Min 1 place ingredient Soup 2000 grams of chicken legs 12 liters water 1 packet of instant noodle soup, thick and concentrated, brand: Fa Thai 500 grams of radish 500 grams of bitter melon 40 grams of dried shiitake mushrooms 110 grams of palm sugar Stewed Chicken and Bitter Melon Noodles 75 grams of noodles 120 grams stewed chicken leg (1 leg) 30 grams of stewed shiitake mushrooms 20 grams stewed radish 30 grams stewed bitter melon 45 grams chicken blood 30 grams kale 10 grams bean sprouts 10 grams fried garlic 200 grams of broth Vegetable side dish 5 grams of parsley 10 grams of shredded bitter melon Preparation Put 12 liters of water in a pot and add the chicken legs. When it starts to boil, add the radish, bitter melon, and dried shiitake mushrooms soaked in water until soft, followed by the concentrated instant noodle soup, Fa Thai brand. Simmer for about 45 minutes, being careful not to let it boil too hard. When the time is up, add the palm sugar and continue to simmer until the sugar dissolves. Then scoop out the vegetables and set aside. Continue to simmer for another 15 minutes until the chicken legs are soft and tender. Boil the chicken blood until cooked. Scoop it up and put it in a bowl. Boil the noodles, bean sprouts and vegetables and put them in a bowl. Add the bitter melon, mushrooms, radish and chicken legs to the bowl. Scoop about 200 grams of soup into the bowl, sprinkle with fried garlic, sliced bitter melon and chicken blood. You can also garnish with chopped parsley if you like.
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Natural
food Food type Main Ingredients Take time Serve Equipment & ingredients Rice Dishes Vegetable 45 Min 1 place
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Caramel Apple Pie
food Food type Main Ingredients Take time Serve Western food Sweets Fruit 45 Min 1 place
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Crispy fried chicken with orange sauce
food Food type Main Ingredients Take time Serve Fusion food Rice and flour Vegetable 45 Min 1 place
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Miller Grace Hazelnut and Chocolate Mousse
food Food type Main Ingredients Take time Serve Western food Sweets Other 45 Min 1 place
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3 Flavors of Korean BBQ Marinade Recipe
food Food type Main Ingredients Take time Serve Thai Meat dishes Beef 45 Min 1 place
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Fried Liver with Garlic and Pepper
food Food type Main Ingredients Take time Serve Thai Dishes Pork 35 Min 1 place ingredient 500 grams of pork liver 20 grams vinegar 30 grams of tapioca flour 5 grams of ready-to-cook three-flavoured spices 5 grams of sugar 10 grams of seasoning powder 2 grams ground pepper 15 grams of light soy sauce 15 grams oyster sauce 200 grams of oil 80 grams of Thai garlic Preparation Cut the liver into 1 cm thick pieces and place in a mixing bowl. Pour vinegar into the liver and knead for about 2-3 minutes. Then rinse with clean water several times until the liver is clean (the liver will be pale in color). Pour in tapioca flour and 150 grams of water, knead with the liver, then soak for 1-2 hours. When the time is up, wash the liver and drain the water. Season the liver with soy sauce, oyster sauce, seasoning powder, sugar, pepper and three flavor seasonings. Mix well and set aside. Pound the Thai garlic and then fry until golden brown. Scoop out and set aside. Use the same oil, add the liver and fry until cooked as desired. Scoop it up and place it on a plate. Sprinkle with fried garlic.
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Stir-fried Liver with Onions
food Food type Main Ingredients Take time Serve Thai Rice and flour Pork 30 Min 1 place ingredient 500 grams of pork liver 30 grams Aero compound butter unsalted 5 kilograms 350 grams fresh milk 100 grams of onion 5 grams paprika 3 grams of salt 2 grams ground pepper 3 grams Italian parsley 50 grams Embak House French Baguette 220 grams 30 grams of clean water Preparation Cut the liver into 1 cm thick pieces. Soak the liver in milk for about 1-2 hours. Then wash the liver and drain the water. Heat a pan with butter and sauté the sliced onion until it becomes translucent. Add the prepared pork liver and stir-fry until the liver is cooked. Then add the paprika, add water, cover and reduce the heat to low for about 7-8 minutes. Continue to stir-fry until the water starts to dry up. Turn off the heat and scoop onto a plate. Sprinkle with chopped parsley. Served with French bread. Enjoy together.
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Sweet Liver
food Food type Main Ingredients Take time Serve Thai Dishes Pork 18 Min 1 place ingredient 200 grams pork liver 30 grams of shallots 5 grams of parsley 5 grams mint leaves 5 grams of spring onions 5 grams of chili powder 20 grams fish sauce 30 grams lemon juice 3 grams of sugar 5 grams seasoning powder 10 grams of roasted rice 3 grams of fried dried chili Preparation Cut the pork liver into bite-sized pieces. Add water or broth to a pot, bring to a boil, then add the pork liver and stir-fry until cooked through, then remove from heat (do not overcook or the liver will become hard). Season with fish sauce, roasted rice, chili powder, seasoning powder and lime juice. Then add sliced shallots, sliced coriander and sliced spring onions. Mix well. Scoop into a plate and garnish with fried chili and mint.
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Stir-fried pork liver with cauliflower
food Food type Main Ingredients Take time Serve Thai Dishes Pork 20 Min 1 place ingredient 200 grams pork liver 150 grams of fragrant flowers 10 grams garlic 35 grams of Aero brand all-purpose stir-fry sauce 1 gram ground pepper 20 grams of clean water Preparation Place a pan over medium heat, add oil, and stir-fry garlic until fragrant. Add pork liver and stir-fry with garlic. When the liver starts to cook, add chopped shallots and stir-fry until well combined. Season with Aero All Purpose Stir-fry Sauce, then add water and stir-fry until everything is cooked. Scoop into a plate and serve.
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Grilled Saba and Salmon with Teriyaki Sauce on Rice
food Food type Main Ingredients Take time Serve Japan Rice Dishes Salmon 30 Min 1 place ingredient Cook rice, cooked and yields 2,000 grams. 1000 grams Aero Japanese rice Sasanishiki 1300 ml Aero plain water Stir-fried vegetables for 2 servings 100 grams of shredded cabbage 30 grams of chopped carrots 50 grams of chopped onion 5 ml sesame oil 5 grams of soy sauce 1 liter 15 grams Aero water 3 grams chopped green onions 2 servings of buttered corn 100 grams Aero frozen sweet corn 15 grams unsalted butter 2 grams Aero Salt 2 grams Aero black peppercorns 5 grams of soy sauce 1 liter Grilled Saba Fish with Teriyaki Sauce on Rice 200 grams of Aero cooked Japanese rice 1 piece Aero seasoned Saba fillet (140-150 grams) 30 ml Aero Teriyaki Sauce 100 grams of stir-fried vegetables 60 grams of butter-fried corn 1 set Aero Sakura PP round bowl with lid 1 set of black spoon and fork set, plastic wrapped, panel type, size 15 cm. Grilled Salmon Teriyaki Rice Bowl 200 grams of Aero cooked Japanese rice 1 piece Aero Atlantic Salmon cut into pieces (size 140-150g/piece) 30 ml Aero Teriyaki Sauce 100 grams of stir-fried vegetables 60 grams of butter-fried corn 1 set Aero Sakura PP round bowl with lid 1 set of black spoon and fork set, plastic wrapped, panel type, size 15 cm. Preparation How to make: Rice Wash the rice until the water is clear. Drain the water. Pour the rice into the rice cooker and add 1.3 liters of water. Soak the rice for 15 minutes, then cook it. How to make: Stir-fried vegetables Heat a pan, add oil, cabbage, carrots, onions, stir-fry, then add water, continue to stir-fry until the vegetables start to cook. Add sesame oil and season with soy sauce. Add spring onions at the end. How to make: Corn fried with butter Heat a pan, add butter and corn. Season with salt, pepper and soy sauce. Continue to stir-fry until thickened. How to make: Grilled Saba and Salmon Heat a pan, line it with parchment paper and add oil. Place the grilled fish on a hot pan over medium-high heat. When the fish is cooked, brush with some teriyaki sauce and grill for a while longer to coat the fish with the sauce. For one serving, use 200g cooked rice, arrange the fish on top and pour the remaining teriyaki sauce over it. Add vegetables and corn.
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Japanese style multigrain rice
food Food type Main Ingredients Take time Serve Japan rice Vegetable 45 Min 1 place ingredient Seasoned dried fish stock (for cooking rice) 100 ml. Aero concentrated dried fish soup 1000 ml Aero plain water 20 ml soy sauce For Whole Grain Rice (6 servings) 650 ml seasoned dried fish stock (for cooking rice) 500 grams Aero Japanese rice Sasanishiki 75 grams Aero frozen fresh shiitake mushrooms 75 g Aero frozen sweet corn 75 grams of diced carrots For braised lotus roots in soy sauce (makes 8 servings) 500 grams of frozen sliced lotus root Aero 750 ml Aero plain water 50 ml Aero Mirin 75 ml. Aero concentrated dried fish soup 50 grams soy sauce 50 grams of pure white sugar, 1 kg. For the wakame seaweed soup (makes 3 servings) 350 ml seasoned dried fish stock 20 grams Aero Wakame seaweed Cereal rice + stewed lotus root + soup 160 grams of whole grain rice 60 grams of lotus root stewed in soy sauce 120 grams of wakame seaweed soup stock 1 set Aero black PP food box, 2 compartments with lid, 900 ml. 1 set Aero bowl with clear PP lid, 12 oz. 1 set of black spoon and fork set, plastic wrapped, panel type, size 15 cm. Preparation Wash the rice until the water is clean and soak it in plain water. Prepare the rice cooking water by mixing water and 100 grams of fish stock together. Divide into 650 grams. Drain the rice and mix with the prepared cooking water. Add the carrots, mushrooms and corn and cook until done. Prepare a pot, add mirin, fish stock, soy sauce (2), sugar and water, mix well, bring to a boil then add lotus root and boil for 5 minutes. After boiling for 5 minutes, reduce the heat and continue to boil until the lotus roots are thick and soft. When the rice is cooked, scoop the rice onto a plate. Decorate the lotus root with the lotus root boiled in soy sauce on top and sprinkle with white sesame seeds.
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Pickled Saba Fish Salad with Yuzu
food Food type Main Ingredients Take time Serve Thai Dishes fish 45 Min 1 place ingredient raw material 1 piece of mackerel Ingredients for Saba Marinade 500 ml. Aro Sushi Seasoning Sauce 500ml. (refrigerated) 200 ml. concentrated yuzu juice 1 tablespoon hondashi 5-6 pieces of lemon, cut into half or about half Ingredients for Nam Pla 50 ml. Megachef fish sauce 70 ml. lemon juice 80 g. coconut sugar 50 g. Concentrated Yuzu Juice 5 g. seasoning powder 20 g. thinly sliced red chili 15 g. chopped Thai garlic (without the skin) Shallots lemon grass Kaffir lime leaves White turmeric peppermint apple Muscat grapes Queen tomatoes Preparation Step 1: Prepare the Saba. Take the mackerel and fillet it, removing the head, bones and intestines. Sprinkle with salt all over the piece and bake for 2 hours. Then rinse off the salt, remove the belly bones and pull out all the bones. Keep in the refrigerator. Step 2: Saba marinade Mix together yuzu juice, vinegar, hondashi and lemon. Soak the pickled mackerel in the marinade for 40 minutes (while soaking, place in the refrigerator). After the time is up, remove from the water, place on a wire rack, and peel off the skin side to reveal clear skin. Finish by cutting into pieces and lightly burning them. Step 3: Make pickled mackerel salad. Mix together yuzu juice, fish sauce, lime juice, palm sugar, seasoning powder and various herbs. Pour over the prepared pickled mackerel. Garnish with thinly sliced tomatoes, apples and grapes.
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Abalone Porridge
food Food type Main Ingredients Take time Serve Chinese food Rice and flour Other 45 Min 1 Serves ingredient 20 abalone, cleaned (without shells) (ingredients for stewing abalone) 1200 ml. water 150 ml. Shoyu Takumi 50 g. sliced old ginger Ingredients for making porridge 200 g. broken jasmine rice 1000-1500 ml. water 1/4 tsp salt 2 pandan leaves Preparation Step 1: Braised abalone Place a pressure cooker on the stove, add water, soy sauce and ginger, and bring to a boil. Add the clams and cover with a lid. Set the timer for 15 minutes. When the time is up, remove from the oven and set aside. Step 2: Make abalone porridge. Wash the rice and boil it over low heat with a little salt until the rice is cooked. Wait until the rice is cooked and then add pandan leaves to get a fragrant smell. Scoop the congee into a bowl and place the abalone on top of the congee. Then ladle the soup from the abalone stew over it. Sprinkle with chopped ginger, spring onion and fried noodles.
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Grilled salmon with crispy skin, teriyaki sauce, Kurobuta pork steak, basil sauce
food Food type Main Ingredients Take time Serve Fusion food Meat Dishes Other 45 Min 1 place ingredient raw material 170 grams of salmon steak cut into small pieces 130 grams of Kurobuta black pork neck 70 grams pasta Ingredients for making teriyaki sauce 10 grams ginger 11 grams of galangal 12 grams lemongrass 13 grams of makrut lime leaves 14 grams coriander root 15 grams of Thai spring onions 300 grams of Teriyaki Sauce, Aero brand 100 grams of white sugar Ingredients for making basil sauce 150 grams of Aero stir-fry sauce 2 tablespoons sugar 1 tablespoon MSG 1 tablespoon pork seasoning powder 100 grams of water 100 grams of chopped onion 10 grams of chili 10 grams garlic 40 grams of basil leaves Preparation Step 1: Prepare the teriyaki sauce. Bring the prepared ingredients to a boil together. Step 2: Basil Sauce Recipe Stir-fry the prepared ingredients. When it is well blended, put it in a blender. Step 3: Grilled Salmon with Crispy Skin and Teriyaki Sauce Grill the salmon in a pan, skin side down, until the skin is crispy and the fish is cooked. Pour teriyaki sauce onto the plate. Place the salmon on top of the sauce. Step 4: Kuroba Black Pork Spaghetti with Basil Sauce Pork neck cut into steak pieces and marinated with Aero stir-fry sauce. Boil the pasta until cooked for about 8-10 minutes, then shock it in cold water. Then drain the pasta and set aside. To serve, stir-fry the cooked pasta with basil sauce. Place the pork steak and pasta on a plate. Use the prepared basil sauce to pour over and sprinkle with crispy basil.
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Pocket Bub
food Food type Main Ingredients Take time Serve Korea Rice and flour Pork 45 Min 1 place ingredient 35 g Dongwon Richham Canned Ham 10 grams of Develey pickled red cabbage 1 gram Korean chili powder 8 grams mayonnaise 2 grams Bandarun seaweed rice wrap 85 grams of cooked Japanese rice 3 grams of sugar 0.5 grams of salt 3 grams rice vinegar 10 grams of shredded omelet 10 grams carrots 15 grams spinach 3 grams sesame oil 45 grams vegetable oil Preparation Cut the ham crosswise into slices and fry in a pan until cooked through, then remove. Stir-fried carrots in a pan Stir-fried spinach in a pan Mix Korean chili powder with pickled red cabbage. Mix Japanese rice with sugar, salt and vinegar. Place the prepared ingredients on the seaweed and pour mayonnaise over it. Then wrap it and spread the seaweed with sesame oil. Wrapped in plastic wrap and paper
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Pickled Saba Fish
food Food type Main Ingredients Take time Serve Japan Seafood fish 45 Min 1 place ingredient 2 Norwegian Saba fish Salt (for marinating fish) 300 ml. Rice vinegar 100 ml. Mirin 5 teaspoons sugar Preparation Thaw the mackerel, cut off the head and remove the organs, then fillet and remove the bones. Pull out the bones in the middle of the fish and fillet the bloody parts until the fish meat is clean. Rub salt all over both sides of the fish, then refrigerate for about 1-2 hours to remove water from the fish. When the marinating time is complete, remove the fish sauce and rinse until all the salt is gone, then pat the fish dry. Then mix vinegar, mirin and sugar in a bowl, mix until well blended. Soak the fish and marinate for at least 5 hours. When the time is up, you will notice that the fish meat will change color from clear to cloudy. The taste will be sweet and sour. Remove the fish from the marinade and store in the refrigerator for another 4-5 days. Before cooking, the fish skin must be peeled off.
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Saba Sushi Roll with Teriyaki Sauce
food Food type Main Ingredients Take time Serve Japan Rice Dishes fish 45 Min 1 place ingredient 2 pieces of sliced mackerel 5 tablespoons teriyaki sauce 250 grams of cooked Japanese rice ½ tbsp sushi rice seasoning Sweet egg cut into sticks Crab sticks Cucumber sticks Seaweed sheets Preparation Place the grilled mackerel on a pan with teriyaki sauce until the meat is cooked through. Set aside. Mix cooked Japanese rice with sushi seasoning and set aside. Spread the nori on the sushi rolling mat, then spread the rice about 85% of the nori sheet, leaving the top part open. Then turn the rice side down, arrange the sweet egg, crab stick and cucumber, then roll the sushi and press it tightly. Cut the sushi into the desired size, then slice the prepared mackerel and place it on top of the sushi. Garnish with sauce or green onions as desired.
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