Thai papaya salad with grilled pork neck, Luang Prabang papaya salad

food Food type Main Ingredients Take time Serve Thai Salads and salads other 15 minutes 1 place ingredient Ingredients for Thai Papaya Salad with Grilled Pork Neck 70 grams of chopped raw papaya 30 grams of shredded carrots 10 grams of yardlong beans 30 grams of cherry tomatoes 5 grams garlic 10 grams of red chili peppers 15 grams roasted peanuts 10 grams dried shrimp 50 grams of grilled pork neck 40 grams of papaya salad sauce 0.5 limes Luang Prabang Somtam Ingredients 100 grams of shredded raw papaya 10 grams of yardlong beans 30 grams of cherry tomatoes 5 grams garlic 3 grams of chili peppers 5 grams dried chili peppers (4 pieces) 35 grams of salted crab 10 grams of eggplant 15 grams of eggplant 10 grams of tamarind seeds 0.5 limes 35 grams of fish sauce 5 grams of shrimp paste 50 grams of papaya salad sauce Preparation How to make Thai papaya salad with grilled pork neck Peel the papaya, then wash it clean, chop it into strips or grate it and put it in a container. Pound garlic and chili peppers until crushed. Then add the crushed long beans. Add papaya salad juice, lime, papaya, cherry tomatoes, dried shrimp, roasted peanuts and thinly sliced ​​grilled pork neck. Pound and mix all ingredients together. Serve. How to make Luang Prabang papaya salad Pound garlic, dried chili, and chili until crushed. Then add the crushed long beans. Add the salted crab, cut off the leg tips, remove the diaphragm, and put it in. Add papaya salad sauce, shrimp paste, fish sauce, lime, raw papaya, cherry tomatoes, orange eggplant, and Thai eggplant. Mix well. Scoop into a serving dish and sprinkle with tamarind seeds.

Iced Espresso

food Food type Main Ingredients Take time Serve Cooking techniques drink Coffee beans 30 minutes 1 place ingredient -Mixed milk 520 ml. 400 ml Aero sweetened condensed creamer 2 kg 120 ml. Falcon sweetened condensed milk 1000 ml. 20 grams of roasted coffee beans Sole Black Arabica 1000gX1 22.5 ml mixed milk 30 ml. Hawk condensed milk 1000 ml. 30 ml Magnolia pasteurized fresh milk 2 liters 480 ml. Aero drinking water, size 6 liters, 1 gallon - Syrup 1000 ml. 7.5 ml syrup (1 kg sugar: 700 ml hot water) 1 piece Aero, flat lid, PET, size 95 mm, pack of 100 pieces 1 piece Aero PP water cup, U shape, 16 oz. x 50 pieces 1000 g. Spoon brand pure white sugar 1 kg. x 5 bags of sugar 700 ml hot water Preparation It is a coffee with condensed milk, focusing on the sweet and creamy taste. It is a menu that is quite popular among Thai people. This Thai-style iced coffee recipe has a strong body, is not bitter, is easy to drink, and is deliciously well-rounded. It will please those who love sweet and creamy condensed milk. How to make milk mix 1 can sweetened condensed milk (400ml) 4 oz. (120ml) sweetened condensed milk Mix all ingredients together and refrigerate. Shelf life is 3-5 days. Remove from refrigerator, place on bar counter, use when needed. When mixed into milk mixture, the shelf life will be short, so do not make too much. Plan to mix enough milk mixture for use. How to make cold espresso coffee Measure 20g. of coffee powder, make a coffee shot, pour into a serving glass, glass size 16 oz. (480g.) Followed by 3 pumps (22.5ml) of mixed milk, 1 pump (7.5 ml) of syrup, 1 oz. (30ml) of evaporated milk, mix together. Add 480g of ice. Pour the milk on top and serve.

Share techniques for keeping meat fresh and ready to sell.

food Food type Main Ingredients Take time Serve Cooking techniques Mala Hot Pot and Shabu Pork BBQ pig 30 minutes 1 place Preparation Today's pro tip: Techniques for preserving meat, keeping it fresh and ready to sell, for restaurant owners who want to serve high-quality meat to customers in every dish, increasing profits for the restaurant with great techniques from Chef O, including techniques for thawing meat, techniques for extending its shelf life, and methods for storing it. We recommend Super Chef frozen seasoned meat. Fresh, clean, convenient and ready to use. Ready to season. Choose from a variety of flavors. Helps control ingredient costs more accurately. Same weight in every bag. Buy ingredients at Makro or Makro Click: www.makroclick.com/th

Tips for choosing rice

food Food type Main Ingredients Take time Serve Selection of equipment and materials rice rice 30 minutes 1 place Preparation Secret item, Pro version, share the secret of choosing rice that entrepreneurs must know! How to choose rice that is suitable for our food menu, so that both the rice and our side dishes are delicious. Ready to recommend quality rice 100% new Jasmine rice, Chat brand, has been kept at 15°C to keep the rice fresh all year round. It has a sticky, soft, chewy texture, and a delicious aroma every time you cook it, and the grains are always beautiful. Quality Jasmine Rice, Food Service, Chat brand, is a blend of Jasmine rice and white rice. It is suitable for curry dishes with a lot of water, preventing the rice from becoming soggy and always fresh. 100% new standard Jasmine rice, Chat brand, has been DNA tested to be 100% pure Jasmine rice, fragrant, soft, suitable for fried rice and chicken rice menus. You can buy raw materials at Makro or Makro Click: www.makroclick.com/th

Super Chef Frozen Seasoned Meat

food Food type Main Ingredients Take time Serve Selection of equipment and materials Mala Hot Pot and Shabu Pork BBQ pig 30 minutes 1 place Preparation Secret item, pro version, recommends entrepreneurs who want to open a barbecue pork shop by the kilo, looking for fresh ingredients, ready to use, ready to sell. We recommend products from Super Chef, there are many frozen seasoned meats to choose from, seasoned with technology that produces standards at every stage, making every bag have standard weight, controlling the quantity and precise cost of raw materials. You can buy raw materials at Makro or Makro Click: www.makroclick.com/th

Iced Mocha Coffee

food Food type Main Ingredients Take time Serve Selection of equipment and materials drink Coffee beans 2 minutes 1 place ingredient 7.5 ml syrup (1 kg sugar: 700 ml hot water) 6 grams of cocoa powder, 500 grams*1 1 piece Aero, flat lid, PET, size 95 mm, pack of 100 pieces 1 piece Aero PP water cup, U shape, 16 oz. x 50 pieces Syrup 1000 ml. 1000 g. Spoon brand pure white sugar 1 kg. x 5 bags of sugar 700 ml hot water Mixed milk 520 ml. 400 ml Aero sweetened condensed creamer 2 kg 120 ml. Falcon sweetened condensed milk 1000 ml. 480 ml. Aero drinking water, size 6 liters, 1 gallon 20 grams of roasted coffee beans Sole Espresso 500g 30 ml mixed milk 90 ml Magnolia pasteurized fresh milk 2 liters Preparation It is a coffee with milk and chocolate. This glass will have a cocoa aroma, medium body coffee, smooth taste, well-rounded, delicious, easy to drink. Chocolate lovers will love it. How to make milk mix 1 can sweetened condensed milk (400ml) 4 oz. (120ml) sweetened condensed milk Mix all ingredients together and refrigerate. Shelf life is 3-5 days. Remove from refrigerator, place on bar counter, use when needed. When mixed into a milk mixture, the shelf life will be short, so do not make too much. Plan to mix enough milk for use. How to make iced mocha coffee Measure 20g. of coffee powder, brew a coffee shot, pour into a serving glass, glass size 16 oz. (480g.) Then add 1 teaspoon (5 g.) cocoa powder and mix until dissolved. Followed by 4 pumps of mixed milk (30ml), 1 cup of syrup (7.5 ml), 3 oz. (90ml) of pasteurized milk. Mix together. Top with 3 oz. (90ml) of pasta milk and ice. Sprinkle with 1g of thick cocoa powder. Serve.

Grilled pork neck rice with spicy salad

food Food type Main Ingredients Take time Serve Thai rice pig 15 minutes 1 place ingredient 75 grams of sliced ​​chili peppers 150 grams of onion 150 grams of plum tomatoes 75 grams of lettuce 75 grams of Chinese celery 75 grams of spring onions Marinated pork 1000 grams of pork neck 70 grams of marinade sauce Other ingredients for making spicy grilled pork neck rice 2700 grams of 100% new jasmine rice, Chat brand 450 grams of Aero brand Pad Thai sauce 450 grams of Aero brand seafood dipping sauce 75 grams Aro frozen lemon juice Preparation Marinate the pork neck with the marinade sauce and leave in the refrigerator for at least 30 minutes. Bake the marinated pork neck at 170° C for about 25 minutes or until cooked and golden brown. Remove from oven and let rest for 5-10 minutes before slicing and serving. Make the dressing by mixing seafood sauce, Pad Thai sauce and lime juice together. Mix well and place in a container. Scoop rice onto a plate (about 180 grams), then arrange salad greens, cucumber and tomato on the side of the plate beautifully. For 1 serving, slice pork neck (about 50 grams) and place in a mixing bowl with onion, tomato (10 grams each), chopped chili, Chinese celery, spring onion (5 grams each) and dressing (about 65 grams). Mix well. Then, scoop onto salad greens and serve.

Peach Apricot Smoothie

food Food type Main Ingredients Take time Serve Western food drink fruit 3 minutes 1 place ingredient 50 grams Aero frozen apricots 1 kg 50 grams of frozen fresh Aero Peach 1 kg 60 ml Aero 100% pure honey 1000 grams x 2 bottles 570 ml Aero drinking water, size 6 liters, 1 gallon 1 piece Aero PET dome lid, size 95 mm. 1 piece Aero PP water cup, U shape, 16 oz. x 50 pieces Preparation Microwave 50 g. of frozen peaches and 50 g. of apricots for 30 seconds on medium-high heat until softened. Then add the ingredients (peach and apricot), 60 ml. honey, 90 ml. drinking water, 480 g. ice into a blender. Blend until smooth. Pour into serving glasses and garnish with peaches and apricots.

Grilled chicken on rice, roasted rice, and jaew sauce

food Food type Main Ingredients Take time Serve Thai rice chicken 30 minutes 1 place ingredient Marinate Chicken 1000 grams of chicken thighs (marinated chicken) 60 grams of marinade sauce (for marinating chicken) 50 grams of Aero brand jaew dipping sauce (for marinating chicken) 40 grams of roasted rice (for marinating chicken) 1800 grams of 100% new jasmine rice, Chat brand 300 grams of Aero brand dipping sauce 30 grams of roasted rice 30 grams of sawtooth coriander 100 grams of cucumber 100 grams of plum tomatoes 50 grams of lettuce Preparation Marinate the chicken thighs with the marinade sauce, jaew sauce and roasted rice. Leave in the refrigerator for at least 30 minutes. Bake the marinated chicken at 170°C for about 20 minutes or until cooked and golden brown. Remove from oven and let rest for 5-10 minutes before slicing and serving. Scoop rice onto a plate (about 180 grams), then arrange salad greens, cucumber and tomato on the side of the plate beautifully. Slice the grilled chicken and roasted rice (about 80 grams) and place on the salad greens. Serve with the nam jim jaew, topped with roasted rice and sawtooth coriander leaves.

Share the technique of simmering ready-made coconut milk to make it separate.

food Food type Main Ingredients Take time Serve Cooking techniques curry other 30 minutes 1 place Preparation Pro Tip: Share the technique of boiling ready-made coconut milk until it separates easily, so that you get beautiful-looking food that is easy to photograph and delicious, and will definitely please your customers. Including coconut milk cracking technique for dessert menus and techniques for making coconut milk separate for curry dishes Increase the speed and convenience of cooking by using ready-made coconut milk. Amphawa coconut milk is squeezed from 100% real coconut milk, giving it a beautiful white color, rich, fragrant, creamy, perfectly delicious. It is convenient to use and can be stored easier and longer than freshly squeezed coconut milk because it is packaged in an easy-to-use bottle and has gone through an aseptic packaging process. It has no preservatives. It can be used in both savory and sweet menus. You can buy raw materials at Makro or Makro Click: www.makroclick.com/th

Milky Mousse Cream Brown Sugar Jelly

food Food type Main Ingredients Take time Serve Thai drink other 2 minutes 1 place ingredient 30 grams of fresh milk flavor powder, Red Leaf brand, 300 g. X1 60 ml Millac Gold Cream 1 liter 15.5 grams Aero brown sugar 1000 grams 590 ml. Aero drinking water, size 6 liters, 1 gallon 5 grams Aero icing sugar 800 grams 30 grams of Chuantai Brown Sugar Jelly 1kg.X1 1 piece Aero PET dome lid, size 95 mm. 1 piece Aero PP water cup, U shape, 16 oz. x 50 pieces Preparation Add 20 ml. of hot water, dissolve 15 g. of brown sugar, pour into a serving glass, then fill the glass with 480 g. of solids. 90 ml. hot water, dissolve with 30 g. fresh milk powder, pour into a glass. Mix 60 ml. of Millac Gold Cream with 5 g. of icing sugar and beat by hand until it becomes a mousse cream on top of the glass. How to whip a scoop of mousse cream Method 1 >> 1 serving at a time Recipe: 60 g whipping cream + 5 g icing >> Use a small electric mixer for about 45-60 seconds. Advantages: Easy to control costs Disadvantages: The cream sets quickly when exposed to air. Method 2 >> 5 servings at a time Recipe: 300 g whipping cream + 25 g icing >> Use a large electric mixer and beat at speed level 6 for 6-7 minutes. Pros: Smooth cream texture, does not set quickly when exposed to air. Disadvantages: Must be used up within 1 day because if left for a long time, the cream will become runny. 4. Decorate with 30 g. of brown sugar jelly and sprinkle with 0.5 g. of brown sugar powder.

Share techniques for using fish sauce to suit your food.

food Food type Main Ingredients Take time Serve Cooking techniques side dish other 30 minutes 1 place Preparation Did you know that there are also techniques for making fish sauce? Pro tips that entrepreneurs shouldn't miss! Chef Paul shares techniques for seasoning fish sauce to suit each type of food. When to add it during cooking to get the best, delicious, well-rounded flavor, including techniques for making stir-fried curry paste, green curry, and creamy tom yum goong soup. Ready to recommend #real fish sauce, Dek Somboon brand, clear, fragrant, well-rounded taste. Buy ingredients at Makro or Makro click: www.makroclick.com/th

Mixed Berry Yogurt Smoothie

food Food type Main Ingredients Take time Serve Thai drink fruit 3 minutes 1 place ingredient 150 grams ARO FROZEN MIXED BERRY FRUIT 100 grams Aero Natural Yogurt 2 kilograms 60 ml Aero 100% pure honey 1000 grams x 2 bottles 510 ml Aero drinking water, size 6 liters, 1 gallon 1 piece Aero PET dome lid, size 95 mm. 1 piece Aero PP water cup, U shape, 16 oz. x 50 pieces Preparation 150 g. of frozen mixed berries. Microwave on medium heat for 30 seconds until soft. Then add mixed berries, 60 ml. honey, 30 ml. drinking water, 50 g. yogurt, 480 g. ice into a blender. Blend until smooth. Pour 50 g. of yogurt into half of the glass and decorate the bottom of the glass. Then pour the blended drink into half of the glass, then pour the remaining yogurt into the glass and the remaining drink. Decorate with strawberries and serve.

Grilled pork shop by the kilo

food Food type Main Ingredients Take time Serve Selection of equipment and materials Mala Hot Pot and Shabu Pork BBQ pig 30 minutes 1 place ingredient Soup Ingredients (Makes 5 servings) 5,000 grams of water 4 cubes of soup stock 50 grams of pickled garlic (Savepack) 10 grams of light soy sauce 10 grams of granulated sugar 15 grams of salt Ingredients for three-flavor Mala dipping sauce (makes 2 servings) 150 grams Aero Mala Sauce 150 grams of Aero brand chicken dipping sauce 60 grams of water Ingredients for Seafood Dipping Sauce with Fish Sauce (Makes 2 servings) 204 grams of Aero brand seafood dipping sauce 60 grams of Aero brand Pad Thai sauce 12 grams coriander 60 grams of Aro frozen lemon juice 24 grams of Phathong brand fish sauce Ingredients for Salted Egg Seafood Dipping Sauce (Makes 2 servings) 170 grams of Aero brand seafood dipping sauce 50 grams of Aero brand Pad Thai sauce 10 grams of coriander 60 grams of Aro frozen lemon juice 18 grams salted egg yolks (3 pieces) 50 grams hot water Grilled pork, set weighing 1 kg (makes 1 serving, takes 30 minutes) 50 grams Super Chef Frozen Seasoned Soft Pork 1 kg 50 grams Super Chef Frozen Sesame Oil Seasoned Soft Pork 1 kg 50 grams Super Chef frozen black pepper seasoned tender pork 1 kg 50 grams Super Chef Frozen BBQ Pork, 1 kg. 50 grams of Super Chef frozen sliced ​​pork belly marinated in sesame oil, 1 kg. 40 grams Super Chef Pork Liver Seasoned with Sesame Oil 500g. 50 grams CP frozen pork for grilling, 1 kg. 40 grams Super Chef Ham Strips 500 grams 40 g Super Chef Ham Bacon Sliced ​​500 g 40 g Super Chef Crispy Chicken Sausage with Fresh Chili 500 g 40 grams Super Chef Jumbo Smoked Chicken Sausage 1000 grams 275 grams of healthy vegetable set 30 grams of Mala dipping sauce (small jar) 30 grams of fish sauce seafood dipping sauce (small jar) 30 grams of salted egg seafood dipping sauce (small jar) 30 grams of jaew hon dipping sauce, small jar Pork BBQ set, 199 baht per kg. 1,000 grams FZ SPC seasoned soft pork 1 kg. 1,000 grams FZ SPC soft pork seasoned with sesame oil 1 kg 1,000 grams FZ SPC soft pork seasoned with black pepper 1 kg 1,000 grams SPC soft pork BBQ frozen 1 kg. 500 grams FZ SPC pork liver seasoned with sesame oil 500 kg. 1,000 grams of smoked chicken sausage, Super Chef brand Pork BBQ set, 259 baht per kg. 1,000 grams FZ SPC three-layer peeled sliced ​​marinated with sesame 1 kg 1,000 grams CP FZ pork for grilling 1 kg. 500 grams of ham strips (Ham-SPC)_SPC_500g 500 grams of sliced ​​bacon ham (mixed chicken and pork) SPC 500g 500 g. Crispy Chicken with Fresh Chili 500 g. Ingredients for Jaew Hon Sauce (makes 12 servings) 1500 grams of Aero brand dipping sauce 500 grams of water 100 grams of roasted rice 50 grams of sawtooth coriander Preparation How to make a pork pan set for 199 baht per kg and a pork pan set for 259 baht per kg Choose your preferred meat Weigh and price according to the selling price. How to make grilled pork. Set the weight to 1 kg. Set up according to the above list Grill on a pan until cooked for customers. Arrange in a beautiful box. Can be packed in a container for take-home use. How to make soup Put water in a pot, add soup cube, pickled garlic, pickled garlic juice and season with light soy sauce, rock sugar and salt. Bring to a boil, simmer over low heat for about 5 minutes, turn off the heat and prepare for packing for customers. How to make three flavors of Mala sauce, seafood sauce with fermented fish, and jaew hon sauce Mix everything together and adjust the taste as you like. Divide into bottles, approximately 180 grams per bottle. How to make salted egg seafood dipping sauce Soak the salted egg yolks in hot water for about 3 minutes. Blend everything together and adjust the taste as desired. Divide into bottles, approximately 180 grams per bottle.

Avocado Kiwi Smoothie

food Food type Main Ingredients Take time Serve Western food drink fruit 3 minutes 4 places ingredient 50 grams Aero frozen avocado 1 kg. 50 grams Aero frozen sliced ​​kiwi 1000 grams 60 ml Aero 100% pure honey 1000 grams x 2 bottles 570 ml Aero drinking water, size 6 liters, 1 gallon 1 piece Aero PET dome lid, size 95 mm. 1 piece Aero PP water cup, U shape, 16 oz. x 50 pieces Preparation It is a smooth and fine fruit juice blended for health-conscious people. This glass has a sweet and sour taste that is just right, very refreshing. How to make avocado kiwi smoothie Microwave 50 g. of frozen avocado and 50 g. of kiwi for 30 seconds on medium-high heat until soft. Then add the ingredients (avocado and kiwi), 60 ml. honey, 90 ml. drinking water, 480 g. ice into a blender. Blend until smooth. Pour into serving glasses and garnish with avocado and kiwi.

Date Energy Ball

food Food type Main Ingredients Take time Serve Western food Dessert other 45 minutes 40 places ingredient 250 grams Nature's Delight Dried Dates, Deglet Nour variety, 250 grams 120 grams Aero Almond Slices 500 grams 140 grams Aero Cashew Nuts, 800 grams 40g Heritage Roasted Sunflower Seeds 500g 60g DLA Dark Chocolate Couverture 58% 500g 95 ml. Eros shredded dried coconut 1 kg. 60 grams Aero dried cranberries 1000 grams 15 ml. Aero Whipping Cream 1900 ml. Preparation Take 200 grams of dates, remove the seeds and soak them in water for 15 minutes. Meanwhile, roast the sliced ​​almonds in a pan over low heat until they turn light brown. Fry the cashew nuts in a small amount of oil over medium-low heat. Blend almonds, cashews and sunflower seeds together and set aside. Blend the soaked dates until smooth. Mix in the blended almonds, cashews and sunflower seeds. Divide into three parts. Mix part 1 with chopped cranberries and form into balls, each about 15 grams, to make a cranberry date menu. The second part is mixed with 50 grams of separated dates, cut into pieces and formed into 15 grams each into lumps, making the date almond menu. Part 3: Mix with dark chocolate mixed with whipping cream and melt in the microwave for 30-45 seconds. Shape into balls and roll with shredded coconut. This is a dark chocolate coconut date menu. You will get 13 pieces per menu, totaling about 40 pieces.

Iced Cappuccino

food Food type Main Ingredients Take time Serve Cooking techniques drink Coffee beans 2 minutes 1 place ingredient 20 grams of roasted coffee beans Sole Black Arabica 1000gX1 22.5 ml mixed milk 60 ml Magnolia pasteurized fresh milk 2 liters 480 ml. Aero drinking water, size 6 liters, 1 gallon 7.5 ml syrup (1 kg sugar: 700 ml hot water) 1 gram of cocoa powder 500 grams*1 1 piece Aero, flat lid, PET, size 95 mm, pack of 100 pieces 1 piece Aero PP water cup, U shape, 16 oz. x 50 pieces - Syrup 1000 ml. 1000 g. Spoon brand pure white sugar 1 kg. x 5 bags of sugar 700 ml hot water -Mixed milk 520 ml. 400 ml Aero sweetened condensed creamer 2 kg 120 ml. Falcon sweetened condensed milk 1000 ml. Preparation It is a coffee with milk that has a unique feature of thick milk foam, sprinkled with cocoa powder or cinnamon. This glass has a medium-bodied, well-rounded taste, aroma of cocoa, milk, creamy, easy to drink, delicious, smooth on the tongue, milk foam. How to make milk mix 1 can sweetened condensed milk (400ml) 4 oz. (120ml) sweetened condensed milk Mix all ingredients together and refrigerate. Shelf life is 3-5 days. Remove from refrigerator, place on bar counter, use when needed. When mixed into a milk mixture, the shelf life will be short, so do not make too much. Plan to mix enough milk for use. How to make iced cappuccino coffee Measure 20g. of coffee powder, brew a coffee shot, pour into a serving glass, glass size 16 oz. (480g.) Followed by 3 pumps of mixed milk (22.5 ml.), 1 pump of syrup (7.5 ml.), 2 oz. (60 ml.) of pasteurized milk. Mix together. Pump the milk foam from a hand pump to pour over the top. Sprinkle cocoa powder (1 g. thick) on top and serve.

How to bake cookies to get good texture and beautiful color

food Food type Main Ingredients Take time Serve Cooking techniques Dessert other 30 minutes 1 place Preparation Want to increase sales with a cookie menu? Be careful that it will become a loss if you don't know the correct technique. Don't waste time trying and making mistakes. Reveal the technique of making cookies to get a beautiful shape, delicious, cooked well, no burning, and the secret of making soft cookies or crispy cookies. What ingredients should be used to get what we want? Serve customers with confidence!

2 techniques to melt chocolate perfectly

food Food type Main Ingredients Take time Serve Cooking techniques Dessert other 30 minutes 2 places Preparation Before using, you must know! How to melt chocolate to create more menus Because if we use burnt chocolate to make desserts, it will cause a burnt smell or a bad texture of the dessert. And if we use chocolate that has separated fat to make desserts, it will make the desserts greasy and come out as cold oil, not delicious. Reveal 2 good techniques from Chef Namklan, both the stewing method (Bain Marie) and the microwave method to make sauces or ingredients for desserts, bakery. What will it be like? Let's watch in the clip. If anyone is looking for quality chocolate, we recommend DLA Naturals, 100% natural chocolate, a special recipe of the Ladier family, which originated in Belgium. The production base is in the Philippines and exports all over the world. It is considered a premium ingredient at an affordable price. Shop at all Makro branches: www.makroclick.com/th

Share techniques and methods for making caramel.

food Food type Main Ingredients Take time Serve Cooking techniques Dessert other 30 minutes 1 place Preparation Chef Namklan shares techniques for making caramel. How to prevent it from burning, to get a fragrant, sweet aroma, along with precautions that business owners must know, both in making caramel using the Wet Method, suitable for beginners, and making caramel using the Dry Method, using only sugar and taking little time. It is also an ingredient or decoration for delicious desserts.

Red Velvet Crispy Cookies

food Food type Main Ingredients Take time Serve Western food Snacks other 30 minutes 12 places ingredient 120 grams all-purpose flour 75 grams Aero Butter Blend, unsalted 15 grams Sole Cafe Cocoa Powder 100% 3 grams of Magrat baking soda powder 1 gram Maggarat Double Action Baking Powder 1 egg 40 grams of sugar 40 grams Aero brown sugar 1.25 grams of salt 3 grams Best Order red food coloring 5 grams Best Order Vanilla flavor 50 grams Aero icing sugar (for coating) Preparation Sift flour, cocoa powder, baking soda, baking powder and salt. Beat butter with granulated sugar and brown sugar until fluffy. Then add the eggs and beat until combined. Add the vanilla and red food coloring and beat until combined again. Add the sifted flour and mix until combined. Then use a spoon to scoop up about 1 tablespoon of cookies and shape them into balls. Coat them with icing sugar. Place the icing-coated cookies on a baking sheet lined with parchment paper or a silicone baking sheet, about 1 inch apart. Bake at 160°C for about 10-12 minutes. Let cool for about 5 minutes, then transfer to a wire rack to cool completely before storing in a container.

5 dipping sauces for Korean barbecue menu

food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 60 ml Chongjongwon Korean soy sauce 15 ml Chongjongwon Apple Cider Vinegar 6 grams of finely ground Korean chili pepper 3 grams ground black pepper 1000 grams 3 grams of roasted white sesame seeds 9 grams finely chopped Thai shallots Kirumjang 65g 6 servings 10 grams Aero iodized table salt 200 grams x 12 bags 5 grams ground black pepper 1000 grams 50 grams Aero sesame oil Spicy soybean sukiyaki, 200 grams, 6 servings 50 grams of Denjang soybean paste, Jongjongwon brand, 1 kg x 1 120 grams Aero Cantonese Suki Sauce 1000 grams 1 gram minced garlic 1 gram finely chopped red chili peppers 1.6 grams finely chopped Japanese leeks 30 ml. plain water Gochujang 190g 6 servings 90g Chongjongwon Gochujang Korean Chili Sauce 30g Chongjongwon Korean Soy Sauce 30 grams of sugar 15 grams Aero sesame oil 30 grams of water 10 grams finely chopped garlic Ssamjang 140g 5 servings 30g Chongjongwon Gochujang Korean Chili Sauce 60 grams of Denjang soybean paste, Jongjang brand 15 grams of sugar 2 grams ground black pepper 1000 grams 20 grams of water 5 grams Aero sesame oil 1 gram of roasted white sesame seeds Kanjang 100 grams 6 servings Preparation Mix the ingredients of each dipping sauce together.

Stewed Australian Beef Knuckle

Stewed Australian Beef Knuckle OR Kurobuta Pork Collar in Cremini Demi-Glace, Grilled Prawn & Seared Snow Fish in Citrus Beurre Blanc, Celeriac Puree, Parsley Caviar & Shrimp Mousse in Pumpkin Flower

Chicken Caesar Mayo Mousse, Cos Glaze Tart, Pickled Radish, Lobster Mayo Chawanmuchi & Ikura

Yangnyeom-Tongdak

Samyang Ramyeon Beef Bokkeum

Gimmari and Teokpokki

Awabi Zuwaigani Shimaya Soup

Grilled Salmon Salad

Lamb Rack Yamamori Sukiyaki Sauce

Collection of "Vegetable" items for international food menus. Easily find ingredients at makro.

Entrepreneurs must choose to use fresh, organic and quality "vegetables". We recommend Makro, a source of vegetable ingredients and imports of good quality fresh vegetables. From all over the world, gathered together for easy purchase, no need to stock up. Create menus from many countries, answering every question and every need. Easily find quality ingredients at Makro at affordable prices, allowing you to better control costs. No need to stock at Makro or Makro Pro: https://go.makro.pro/NDNS/MHANOV23 Golden jelly ear mushroom Golden jelly ear mushrooms can be used to make a Mala Tang menu, which is an ingredient boiled in Chinese-style Mala soup. It is delicious and tasty for Thai people. Golden jelly ear mushroom salad, with its firm texture, goes well with spicy salad. You can easily find vegetable ingredients at Makro, all in one place today. Lettuce stem Lettuce stems, create Sichuan hot pot menus, stir-fried lettuce stems with crispy pork and red chili paste, and fresh shrimp lettuce stem salad, available today. Find vegetable ingredients easily at Makro, complete in one place. Bamboo leaves Bamboo leaves can be used to decorate plates or as a food base for beauty, such as Sashimi and Yakitori. You can easily buy vegetable ingredients at Makro. Everything is available in one place today. You can also order online via Makro Pro: https://www.makro.pro/p/aSO4c3c-352766094803508 Japanese ginger or myogawa Japanese ginger or Myoga can be eaten fresh to add a refreshing aroma. Create a Japanese-style Neba Neba Salad menu. Vegetable ingredients are easily available at Makro. You can find everything in one place today. Japanese Nagaimo Japanese nagaimo can be used to make a Japanese-style Tororo Don dish. It is easy to make and not complicated. Tororo Hot Inaniwa Udon menu by Inaniwa Udon is ranked as one of the top 3 best udon in Japan. Eat it with Tororo, I can tell you that it is definitely a best seller. Find vegetable ingredients easily at Makro. Complete everything in one place today. And can order online via Makro Pro: https://www.makro.pro/p/RIMEVfj-141348259039175 Coriander (Minari) Coriander or Minari in Korean. Create a menu from coriander (Minari) by eating it as a side dish for Korean barbecue or making salad. It is also a side dish for Thai-style southern curry. You can easily find vegetable ingredients at Makro. You can find everything in one place today. Korean sesame leaves Korean sesame leaves can be used as a side dish for Korean barbecue, sesame leaf salad, and Gamja-Tang, a Korean-style stew of pork ribs and potatoes. You can easily find vegetable ingredients at Makro, all in one place today. You can also order online via Makro Pro: https://www.makro.pro/p/eujZdkM-26004025267387 White Endive White endive (WHITE ENDIVE) can be used to make a ham menu, wrapped in white endive, which is a vegetable of the same type as lettuce, with a soft, crunchy texture and a slightly bitter taste. It is popularly used to make medicines and tonics. It comes in a variety of colors depending on the variety. Top with béchamel cream and endive salad menus. You can easily find vegetable ingredients at Makro, all in one place today. Red Endive Red Endive can be used to make a Red Endive salad or Caviar menu. Add a richness with Crème fraiche. Decorate with canape leaves. Place on Red Endive. Easy to find vegetable ingredients at Makro. Complete in one place today. Curry leaves (mui shoots) Curry leaves (young yam) create a yogurt Raita sauce menu, an Indian-style side dish that is healthy and goes well with spicy food. Vegetable ingredients are easily available at Makro. You can find everything in one place today.

Very popular! Mala soup, must have in your shop, can be bought every day, no need to stock at Makro.

If you want to open a Mala restaurant, the soup is an important part. It must be delicious and original, with full flavor. Point out the location. Mala Soup How to make it delicious, easy, and save time Suitable for Mala shop owners. You can buy it every day. No need to stock it at Makro. Professional deliciousness is easily available near your home. Introducing Hai Ti Lao, Mala Soup Hai Ti Lao's soup base, Mala flavor, is spicy and has a fragrant aroma of spices. It does not contain beef fat. Hai Ti Lao, Mala Soup with Beef Oil Haiti Lao's beef mala flavor soup base has a spicy taste and a distinct beef aroma. It is especially suitable for those who love to eat beef. It has a spicier and richer taste than Haiti Lao's mala flavor soup base. Proportion of soup stock: 1 part broth to 5 parts water If you want a stronger concentration, you can reduce the amount of water mixed in. Don't miss out! A great item to enhance the flavor. Add more to get the perfect Mala soup. Bay leaves - add flavor to soup Mala grains - add a spicy numbing sensation Roasted chili peppers - add spiciness Shop for Mala items at all Makro branches or Makro Pro: https://axtra.makro.co.th/Inter-Ingredient

Giant steak to please teenagers

food Food type Main Ingredients Take time Serve Thai Meat dishes chicken 30 minutes 1 place ingredient 40 g Deeley Spicy Burger Sauce 40 ml. plain water 1 piece Aero Burger Bun 10 grams of Allowrie Blend Spread, salted butter 1 slice Chesdale Cheddar Cheese, plain flavor 30 grams sliced ​​cherry tomatoes 10 grams of green oak lettuce 5 grams of Dijon mustard 15 g Deeley Burger Sauce 70 grams Aero Pasta Spaghetti 15 grams peeled garlic 30 grams Aero smoked breakfast sausage with crispy skin 1 gram Rosdee Chicken Flavor Seasoning Powder 2 grams Mitr Phol sugar 2 grams of Prungthip iodized table salt 1 tbsp pomegranate, soybean oil 30 grams coarsely chopped basil 500 grams of Aero, frozen skinless chicken breast 1 gram of McGarrett baking soda powder 50 grams Safepack breadcrumbs 15 g Deeley BBQ Sauce 220 grams of frozen pangasius fish fillet (170-220 grams/piece) 50 grams of Safepack crispy fried flour 1 egg, Aero, size 2 100 ml. Pollen, palm oil, bag type 20 grams of rachinee tomatoes 150g Aero Frozen French Fries, Straight, 10mm 3 grams of Prungthip iodized table salt 20 grams of green oak lettuce 20 grams cabbage 20 grams of frozen mixed vegetables 50 grams Aero salad cream 1000 grams 40 grams of water 1 gram of McGarrett baking soda powder 40 g Deeley BBQ Sauce 500 grams of Aero, frozen skinless chicken breast Preparation How to make spaghetti with sausage/assemble burgers Heat a pan with oil, stir-fry dried chili and garlic until fragrant, then add sliced ​​chicken sausage. Add spaghetti and stir-fry until well blended. Season with chicken seasoning powder. Add basil leaves and stir until everything is well combined. Arrange on a serving plate. Spread butter on both sides of the burgers and pan-fry until golden brown. Grill the spicy marinated chicken until cooked. Spread mustard on the bottom of the bread, top with green oak and then tomato. Top with burger patties and place cheese on top. Spread the burger buns with burger sauce and place them on top. Skewer and serve. How to make Spicy / BBQ Chicken Breast Marinate everything together and leave overnight. Cook by grilling or slow cooking with a Sous Vide machine at 67 degrees Celsius for at least 1 hour. How to make steak Take the marinated chicken breast and grill it on a pan until cooked. Serve. Pat the fish dry, then coat with flour, egg and breadcrumbs. Fry the fish over medium heat until cooked and golden brown. Serve with lemon wedges. How to make salad and french fries, all serving arrangements Fry the French fries in hot oil until golden brown. Mix with salt and melted butter. Serve. Place the Green Oat Frisée on a plate with burgers, spaghetti, steak and French fries. Then place the shredded carrots and cherry tomatoes on top of the vegetables. Sprinkle with the boiled frozen mixed vegetables. Place the salad dressing on the side of the salad. Served on a giant plate with chili sauce, ketchup, and mayonnaise.

Salmon Steak with Mushroom Cream Spaghetti

food Food type Main Ingredients Take time Serve Western food Noodles and pasta Salmon 30 minutes 1 place ingredient 1 gram ground black pepper 10 grams Mitr Phol granulated sugar 5 grams of Prungthip iodized table salt 10 grams of Rosdee Chicken Flavor Seasoning Powder 500 ml plain water 500 ml Aero Whipping Cream 1900 ml. 500 grams Aero frozen shiitake mushrooms 100 grams of onion, peeled 30 grams Imperial unsalted butter 5 grams of Canaruro Parmesan Cheese Powder Salmon Steak with Creamy Mushroom Spaghetti 1 piece Aero Frozen Salmon Steak, size 100-150 grams/piece 1 gram of Prungthip iodized table salt 1 gram ground black pepper 30 grams Imperial unsalted butter 50 grams asparagus 5 grams of Canaruro Parmesan Cheese Powder 150 grams of boiled spaghetti 1 serving Mushroom Cream Sauce Boil the spaghetti. 500 grams Aero Pasta Spaghetti 40 grams of Prungthip iodized table salt 5000 ml plain water 40 grams of pomegranate, soybean oil

Raspberry Chocolate Tart

food Food type Main Ingredients Take time Serve Western food Dessert other 30 minutes 1 place ingredient 1 gram egg yolk 250g Deli Fresh Frozen Raspberry 500g 35 cups , Giverny, salted tart cups 225 g DLA Dark Chocolate Couverture 58% 185 g Master Martini Master Gourmet Whipping Cream 185 grams fresh milk 1 gram of chicken egg Preparation Bring whipping cream to a boil over medium heat, then turn off the heat. Add dark chocolate couverture and let it sit for about 1 minute, then stir until smooth. Add milk and mix well. Then add eggs and egg yolks and mix well. Arrange the frozen raspberries on the tart shells, then pour the chocolate mixture almost full into the tart shells. Bake at 160 °C for about 10-15 minutes or until cooked through, the edges starting to set but the center is not yet set. Place on a wire rack and let cool.

Kimmari Cheese Tteokbokki

food Food type Main Ingredients Take time Serve Korea Snacks other 30 minutes 3 places ingredient 1 plate 6 pieces Marie pliers 140 grams of gochujang sauce 80 grams Chongga large tteokbokki sticks 60 grams of Horeca shredded cheddar cheese 1 set Aero black PP food box, 2 compartments with lid, 900 ml. x 25 sets 18 pieces of Kimmari ingredients 100 grams of Chongjongwon Korean glass noodles 15 ml soybean oil 100 grams of carrots, cut into 4 cm long strips, 2*2 mm thick 20 ml Chongjongwon Korean soy sauce 5 grams of fine sugar 10 grams Aero sesame oil 20g Chongjongwon Korean Soy Sauce 3 sheets of Bandarun seaweed wrapped in rice, grade C 200 grams Daesang Chef One Korean Fried Batter 300 grams of cold water 50 ml palm oil 1 gram white sesame 0.5 g parsley Ingredients for Gochujang Sauce Recipe, 3 servings 80 g Chongjongwon Gochujang Korean Chili Sauce 1 kg 5 grams Daesang Anchovy Seasoning Powder 10 grams Aero sesame oil 30 grams Mitr Phol Bakery Sugar 300 ml plain water Preparation Boil glass noodles in boiling water until cooked for about 5 minutes, then remove and rinse with cold water. Use scissors to cut the noodles into 2-inch lengths. Place a pan over medium heat. Add mushrooms and carrots and stir-fry until cooked. Add glass noodles and season. 3 sheets of seaweed (cut in half to get 6 small sheets) 1 small sheet of seaweed, add 60 grams of noodles (weighed from the weight of the boiled noodles and stir-fried) Put the stir-fried glass noodles into the wrapper, leaving a seaweed edge, and add a little water. Roll it up tightly. Mix the tempura flour with cold water until blended. Dip the wrapped seaweed in the mixture and fry at 150 degrees. Fry until golden brown, then remove and drain the oil. How to make tteokbokki 1. Bring clean water to a boil, then add the kombu. Wait until the water boils again, then scoop out the kombu. 2. Add dried fish soup powder and season with gochujang. 3. Add soy sauce, mulyod, chili powder, mix well. 4. Add the tteokbokki and stir-fry until cooked. 5. Serve by pouring the tteokki onto a plate, placing the kimmarie on top and sprinkling with cheese."

Brown Rice with Grilled Tuna Hor Mok

Traditional fried noodles in a crispy basket

Crispy Rice with Spicy Salmon Larb and Lime Mayo

Best Food Spaghetti with Fresh Autumn Truffle & Parmesan Espuma

Chiang Rai Fried Pork

food Food type Main Ingredients Take time Serve Thai Meat dishes pig 40 minutes 4 places ingredient 500 grams of thinly sliced ​​pork belly 2 tablespoons seasoning sauce 30 grams of crispy flour 20 grams of rice flour 100 grams of lime water 1 ½ grams of crushed coriander root, garlic, and pepper 2 tablespoons seasoning powder Pomegranate, palm oil (for frying) Preparation 1. Choose pork belly, pork fat, pork tenderloin or pork loin, cut into 1-2 mm thick slices. 2. Add clear seasoning, seasoning sauce, crushed coriander root, garlic, pepper, seasoning powder, crispy flour, and rice flour. Mix all ingredients until well blended. 3. Marinate the sliced ​​pork for about 30 minutes. 4. Take the pork that we have marinated and fry it using medium-low heat until it turns golden yellow.

Delicious grilled pork

food Food type Main Ingredients Take time Serve Thai Meat dishes pig 40 minutes 4 places ingredient 60 grams of Rosdee Menu, marinated and grilled 30 grams coriander root 140 grams coconut sugar 2 teaspoons dark soy sauce 4 teaspoons soybean oil 1 teaspoon salt 1 teaspoon sweetened condensed milk 1 kilogram pork hip 200 grams of pork fat Preparation Add coriander, coconut sugar, dark soy sauce, soybean oil, salt, and Ros Dee Grill Seasoning Powder into a bowl and mix until the sugar dissolves. Then add evaporated milk and mix until all ingredients are combined. Then add pork hip, pork fat pieces, marinate for about 30 minutes or overnight. Soak the skewers that you will use to skewer the pork in water first so that they won't burn when you grill them. Before grilling, apply oil to the grill to prevent the pork from sticking to the grill. Then grill the pork. Then use a brush soaked in pork fat and vegetable oil that we used for marinating to brush on the grilled pork. This will make the pork even more tender.

Fried Fermented Pork Salad

food Food type Main Ingredients Take time Serve Thai Salads and salads pig 20 minutes 1 place ingredient 250 grams of 70% mixed fragrant rice, Chat brand (cooked) (ingredients for fried rice (100 grams each, 3 pieces)) 40 grams of red curry paste (ingredients for fried rice (3 balls, 100 grams each)) 1 egg (Ingredients for fried rice (3 pieces, 100 grams each)) 3 grams of kaffir lime leaves (ingredients for fried rice (3 pieces, 100 grams each)) 50 grams of crispy flour (ingredients for fried rice (3 balls, 100 grams each)) 50 grams of rice flour (ingredients for fried rice (3 balls, 100 grams each)) 120 grams of lime water (ingredients for fried rice (3 balls, 100 grams each)) 2 liters palm oil (ingredients for fried rice (3 pieces, 100 grams each)) 1 tablespoon lime juice (for the salad) ½ teaspoon chili powder (ingredient for salad) 2 pieces of chopped garden chili peppers (ingredients for the salad) 5 grams of sliced ​​shallots (ingredients for the salad) 30 grams of sausage sticks (ingredients for the salad) 30 grams of boiled pork skin, cut into strips (ingredients for the salad) 5 grams of sliced ​​ginger (ingredients for salad) 5 grams of chopped coriander leaves (ingredient for salad) 5 grams chopped green onions (ingredients for salad) 2 pieces of fried dried chili (ingredients for the salad) 5 grams mint leaves (ingredients for salad) 10 grams of roasted soybeans (ingredients for salad) 1 teaspoon sugar (ingredient for salad) 1 tablespoon fish sauce (ingredient for the salad) Preparation 70% Jasmine rice, Chat brand (cooked), mixed with curry paste, eggs, lime leaves, formed into a tight ball. Mix the crispy flour and rice flour. Dip the rice in the flour and fry until it becomes flakes to sprinkle on top. Mix dressing, sugar, fish sauce, lime juice, chili powder, add fried rice, crush it, add chili, shallots, sour sausage, pork skin, ginger, Chinese chives, mix well and serve.

Pork dumplings

food Food type Main Ingredients Take time Serve Thai Snacks pig 60 minutes 30 places ingredient 2 teaspoons Dek Somboon Concentrated Oyster Sauce 2 teaspoons Dek Somboon Soy Sauce, Recipe 1 Perfect Child, Jigchow Sauce 250 grams of bouncy pork 100 grams of minced pork 200 grams minced pork 1 egg white 15 grams of sugar 5 grams of salt 2 teaspoons sesame oil 15 grams of tapioca flour 30 sheets of dumpling sheets 2 shiitake mushrooms Preparation Place ice in a bowl for kneading the filling of the dumplings. Add the pork balls, minced pork, and minced pork fat. Mix the ingredients together and knead by hitting the bowl. Add egg whites and egg yolks and knead until it becomes sticky and bouncy. Add sugar, salt, ground pepper, sesame oil, then add Dek Somboon, concentrated oyster sauce, Dek Somboon light soy sauce formula 1. Add tapioca flour and mix well. Cut the sheets into round shapes, cutting off the corners. Cut the shiitake mushrooms into small cubes. 6. Wrap the dumplings beautifully. Add mushrooms to decorate the dumplings. 7. Steam for about 7-8 minutes until cooked. 8. Arrange on a plate and serve with Dek Somboon, Jig Cho sauce.

Pig invades condo

food Food type Main Ingredients Take time Serve Thai Meat dishes Seafood 20 minutes 1 place ingredient 200 grams of sliced ​​pork neck (garlic pork) 10 grams of coriander root (pork with garlic) 5 grams of pepper (pork with garlic) 10 grams of garlic (garlic pork) 2 teaspoons light soy sauce (garlic pork) 4 teaspoons oyster sauce (pork with garlic) 1 teaspoon sugar (pork with garlic) ½ teaspoon salt (garlic pork) 1 tablespoon oil (for marinating pork) (Garlic Pork) 1 teaspoon of Ros Dee Pork Seasoning Powder (Garlic Pork) 2 tablespoons oil (for stir-frying) (pork with garlic) Plain water (garlic pork) 3 eggs (condo omelet) 1 teaspoon light soy sauce (for condo omelet) ½ teaspoon Ros Dee Pork Seasoning Powder (Condo Omelet) Vegetable oil (condo omelet) 1 teaspoon fried garlic (condo omelet) Coriander (Condo Omelet) Chili peppers (Condo omelet) Preparation Pork marinating process Add sliced ​​pork neck, coriander root, garlic, light soy sauce, oyster sauce, sugar, salt, oil (for marinating pork) into a bowl. Mix well and add seasoning powder and pork seasoning powder. Condo Omelet Making Process Crack an egg into a prepared bowl, add light soy sauce, seasoning powder, pork seasoning powder and beat together. Then fry over low heat, using a spatula to quickly stir the eggs so they don't overcook. Then use the back of a spatula to help the eggs form into shape and add oil. The next step for making garlic pork When the pan is hot, add the pork and stir-fry until the pork is cooked and yellow. Then arrange on a plate, sprinkle with fried garlic, coriander and chili to make it look more appetizing.

Seafood congee

food Food type Main Ingredients Take time Serve Thai Rice and flour Seafood 60 minutes 2 places ingredient 10 grams of coriander root (pork stew) 10 grams of garlic (pork stew) 10 grams of pepper (pork stew) 250 grams of boiled pork belly (pork stew) 50 grams of crispy squid (pork jerky) 100 grams of fresh shiitake mushrooms, cut into squares (pork stew) 100 grams of sugar pap (pork stew) 5 teaspoons oyster sauce (pork stew) 5 teaspoons of light soy sauce (pork stew) 5 teaspoons seasoning sauce (pork stew) 1 cube, Ros Dee - Soup cube (pork stew) 25 grams of dried shrimp soaked in fish sauce (pork stew) 200 ml. plain water (pork stew) 500 ml. water (broth) 1 cube, Ros Dee - Soup cube (Soup) 100 grams of finely chopped soybean paste (soybean paste sauce) 30 grams of sugar (soybean sauce) 30 grams of lime juice (soybean paste sauce) 30 grams finely chopped ginger (soybean paste sauce) 30 grams finely chopped garden chili (soybean paste sauce) ¼ cup good stock (soybean paste) 30 grams finely chopped garlic (soybean paste sauce) 240 ml. broth (rice soup) 100 grams of cooked rice (porridge) 100 grams of pork stew (rice porridge) 60 grams of shrimp, size 25 pieces/kg (rice porridge) 60 grams of fresh squid (porridge) 60 grams of sea bass (rice porridge) 10 grams of fresh boiled shiitake mushrooms (rice porridge) 5 grams of chopped celery (rice porridge) 3 grams of pickled mustard greens (rice porridge) 3 grams of sliced ​​ginger (rice porridge) 1 teaspoon fried garlic (rice porridge) 5 grams chopped green onions (rice porridge) 20 grams of crab sticks (rice porridge) Preparation The first step in making pork stew Add oil to the pan, then add the three ingredients (garlic, pepper, coriander root). Stir-fry until well blended. Then add the pork belly (pork belly that has been slightly boiled). Then add the squid, fresh shiitake mushrooms, palm sugar, oyster sauce, light soy sauce, seasoning sauce, and Ros Dee soup cube, which will help to make the pork stew taste better and more fragrant. Then add the dried shrimp, add a little water, and simmer until the sauce is absorbed into the pork. Soup making steps Boil the Ros Dee soup cubes in a pot with water. While waiting for the soup to boil, you can stop by to add the soybean sauce. Steps for making soybean sauce 1. Put soybean paste in a bowl, add sugar, lime juice, minced ginger, minced garden chili, stock, minced garlic, mix well. Then boil the ingredients such as river prawns, fresh squid, and sea bass. For the rice porridge, boil the wet cooked rice for 1 minute to get beautiful rice grains. Then add the pork, shrimp, fresh squid, sea bass, boiled shiitake mushrooms, chopped Chinese celery, pickled mustard greens, and add the flavorful soup. Sprinkle with sliced ​​ginger, fried garlic, sliced ​​spring onions, and crab sticks. That's it, the "Seafood Porridge" is finished.

Stir-fried sea bass with chili and salt

food Food type Main Ingredients Take time Serve Thai Snacks fish 30 minutes 3 places ingredient 500 grams of Q-Fresh frozen sea bass fillet 1 kilogram of crispy fried flour 1 bottle palm oil (for frying) 1 tablespoon soybean oil (for stir-frying) 1 tablespoon fish sauce 1 tablespoon seasoning sauce 2 tablespoons sugar 2 tablespoons water 40 grams of red chili peppers 70 grams fried garlic 30 grams chopped green onions ½ teaspoon salt 1 head of lettuce ((Miang ingredients)) 3 diced limes ((Miang ingredients)) 1 red oak tree ((Miang condiment)) 100 grams of fried or roasted cashew nuts ((Miang ingredients)) 3 large Thai shallots, diced ((Miang ingredients)) 1 sprig of coriander ((Miang seasoning)) Preparation Take the Q Fresh sea bass, cut into beautiful pieces, coat it in flour and fry it until crispy, then fry it in a pan. Then make the sauce by heating a pan, adding oil, fish sauce, seasoning sauce, sugar, and water. Mix until dissolved. Then add the red chili peppers and mix again. Add the fried sea bass into the pan, followed by the fried garlic, chopped spring onions, red chili, and Nam Miang sauce. Mix everything together over high heat. Sprinkle a little salt on top and it's done. Place on a plate and serve.

Sea bass congee

food Food type Main Ingredients Take time Serve Thai Rice and flour pig 30 minutes 1 place ingredient 1/2 tablespoon fried garlic ((rice porridge recipe)) 1 tablespoon spring onion ((rice porridge recipe)) 1 tablespoon celery ((rice porridge recipe)) 85 grams of soybean paste ((dipping sauce recipe)) 20 grams coriander root ((dipping sauce recipe)) 35 grams peeled garlic ((dipping sauce recipe)) 20 chili peppers ((dipping sauce recipe)) 20 grams of light soy sauce ((dipping sauce recipe)) 20 grams of vinegar ((dipping sauce recipe)) 25 grams lime juice ((dipping sauce recipe)) 30 grams of granulated sugar ((dipping sauce recipe)) 2 tablespoons boiled water ((dipping sauce recipe)) 1 liter of water ((soup recipe)) 1 tablespoon chicken seasoning powder ((soup recipe)) 8 grams sliced ​​galangal ((soup recipe)) 8 grams celery root ((soup recipe)) 5 grams crushed garlic ((soup recipe)) 1/2 teaspoon crushed pepper ((soup recipe)) (Use 450 ml of stock for 1 cup of rice porridge) 50 grams of Q-Fresh frozen sliced ​​sea bass fillet (size 10-15 grams/piece) ((rice porridge recipe)) 1/2 tablespoon of pickled mustard greens ((rice porridge recipe)) 1/4 teaspoon ground pepper ((rice porridge recipe)) 1 tablespoon light soy sauce ((rice porridge recipe)) Preparation Stock making process Put water in a pot, add chicken seasoning powder, sliced ​​galangal, celery root, crushed garlic, crushed pepper. Once our stock has boiled, we will strain it to get only the stock. Add cooked rice into the pot, followed by frozen sea bass from Qfresh. Once the fish is cooked, it will be delicious and sweet. While we are adding the sea bass, do not stir at all because it will make the soup smell fishy. We will stir again only when the water boils to reduce the fishy smell. Then add Chinese celery, ground pepper, white soy sauce, fried garlic, Chinese celery, and spring onions. Steps for making dipping sauce Put soybean paste, coriander root, Thai garlic, chili, sugar, boiled water, lime juice, light soy sauce, vinegar into a pot, then blend.

Stir-fried lobster with chili and garlic

food Food type Main Ingredients Take time Serve Western food Meat dishes shrimp 50 minutes 1 place ingredient 500 grams Qfresh frozen lobster tail ((for marinating)) 1 teaspoon sesame oil (for marinating) 1 teaspoon seasoning sauce (for marinating) 1 teaspoon Chinese rice wine (for marinating) ½ teaspoon ground white pepper (for marinating) ½ teaspoon white sugar (for marinating) 500 grams of vegetable oil (for stir-fried chili and garlic) 20 grams of Chinese garlic (ingredients for stir-fried chili and garlic) 30 grams coriander root (ingredient for stir-fried chili and garlic) 1 teaspoon pepper (for stir-fried chili and garlic) 20 grams of green and red chili peppers (ingredients for stir-fried chili and garlic) 3 tablespoons Chinese rice wine (ingredient for stir-fried chili and garlic) 1 teaspoon light soy sauce (for stir-fried chili and garlic) Preparation Lobster tail preparation steps Use scissors to cut the shell off the belly of the lobster tail to remove the meat. Cut the lobster tail into bite-sized pieces. Marinate with sesame oil, seasoning sauce, Chinese rice wine, ground white pepper, white sugar. Mix well and marinate for 10 minutes. Place a pot on the stove with oil and sear the lobster tails in the oil for about 20 seconds. Add the shells to garnish the dish. How to Stir Fry Lobster Tail Place a pan on the stove with oil over high heat. When the pan is hot, add Chinese garlic, coriander root, pepper, and green and red chili peppers. Stir-fry until fragrant, then add the lobster tail and stir-fry until well blended. Add Chinese rice wine, turn on high heat, season with light soy sauce, white sugar, sesame oil, and turn off the heat. Sprinkle with chopped spring onions, garnish and serve.

Patongo

food Food type Main Ingredients Take time Serve Thai Snacks Flour and bread 90 minutes 50 places ingredient 500 grams of wheat flour, Kite brand 1 teaspoon yeast 1½ teaspoons ammonia 1 ¾ cups water 3 teaspoons sugar ½ teaspoon baking soda 1 tablespoon salt 1 tablespoon vegetable oil 1.5 liters Pomegranate Palm Oil (for frying) Preparation Mix the flour ingredients. Mix the Kite brand flour, yeast, and ammonia together. Then sift. Mix the water ingredients, add water, sugar, baking soda, salt, and vegetable oil. Mix well. Use a hand whisk to make a well in the center of the flour mixture. Pour in the water mixture and stir gently in the same direction until just combined. Rest the dough for about 1 hour or until it doubles in size. Sprinkle flour all over the rolling area, then pour the rested dough into it. Sprinkle flour on top of the dough. Divide the dough into equal pieces and use a skewer dipped in water to form pairs. Heat oil in a pan for frying. Fry until the batter is golden brown on each side. When the fried dough sticks are cooked, scoop them out and drain the oil. Serve immediately.