Food recipes
The ultimate technique for cooking porridge!
food Food type Main Ingredients Take time Serve Thai side dish other 0 minutes 0 places
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Technique for making Pad Thai wrapped in eggs without it sticking to the pan!
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A guide to choosing your favorite Non-Stic pan!
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Differences between different types of pans
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Tourne Vegetable Cutting
food Food type Main Ingredients Take time Serve Food preparation side dish other 30 minutes 1 place
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Rondel Vegetable Cutting
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Pesan cut
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Parisian Vegetable Chopping
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Julienne Vegetable Cutting
food Food type Main Ingredients Take time Serve Food preparation Noodles and pasta other 0 minutes 0 places
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Meerpua Vegetable Cutting
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Diagonal cutting
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Chiffon cutting
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Brunoise Vegetable Cutting
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Batonet Vegetable Cutting
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Cooking Basmati Rice
food Food type Main Ingredients Take time Serve Food preparation Rice and flour rice 0 minutes 0 places
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Making stock from smoked bonito and kombu kelp (concentrated)
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Indian Style Peas Rice
food Food type Main Ingredients Take time Serve India Rice and flour rice 60 minutes 2 places ingredient 1 cup basmati rice Ghee 3 bay leaves 1 cinnamon stick 3 cardamom seeds 10 seeds of cumin seeds 40 grams sliced onion 1 cup frozen peas Salt (a pinch) 2 cups water Preparation Heat ghee in a pan over low heat. Add bay leaves, cinnamon, cardamom, cumin seeds and sliced onions. Stir-fry until the onions turn brown. Add the peas and stir-fry until well combined. Add the washed basmati rice and stir to mix. Add a little salt and stir to mix. Add water and stir to mix. Put the fried rice into the rice cooker, add another cup of water, press the rice cooker button as usual, wait for the rice to cook, and it's done.
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Cooking Basmati Rice Without a Rice Cooker
food Food type Main Ingredients Take time Serve Food preparation Rice and flour rice 0 minutes 0 places
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Cooking Japanese rice
food Food type Main Ingredients Take time Serve Food preparation Meat dishes rice 0 minutes 0 places
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Making kombu stock
food Food type Main Ingredients Take time Serve Food preparation Soup / Curry / Clear Soup other 30 minutes 1 place
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How to steam vegetables in boiling water
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How to boil pasta
food Food type Main Ingredients Take time Serve Food preparation Noodles and pasta Noodles and pasta 2 minutes 0 places
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Making Stock
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Making smoked bonito stock
food Food type Main Ingredients Take time Serve Food preparation Soup / Curry / Clear Soup other 0 minutes 0 places
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Techniques for stir-frying food using palm oil
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Preparing a delicious soup recipe!
food Food type Main Ingredients Take time Serve Cooking techniques Soup / Curry / Clear Soup pig 0 minutes 0 places
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How to fry fluffy, delicious omelets!
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Techniques for selecting packaging for delivery shops l Fest
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Sharing delicious techniques for various menus with Otto hot air oven
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Techniques for choosing a frying pan for stir-frying noodles like a pro l Seagull
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The beginning of the delicious taste of your favorite cup of coffee. Delicious, fragrant l Sole Café
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Jasmine rice steamed curry menu
food Food type Main Ingredients Take time Serve Cooking techniques side dish fish 0 minutes 0 places
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How to grill meat
food Food type Main Ingredients Take time Serve Cooking techniques Meat dishes other 30 minutes 1 place
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Technique for frying fish to keep it crispy for a long time!
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Technique for frying using palm oil! (Double Deep)
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Rice topped with jaew shabu
food Food type Main Ingredients Take time Serve Western food Rice and flour pig 15 minutes 1 place ingredient 200 grams of old jasmine rice, Aro brand 100 grams of frozen sliced pork neck, Aro brand 90 grams of aro brand jaew dipping sauce 1 egg, aro brand 30 grams fresh champignon mushrooms 2 teaspoons coriander Side dishes: Carrots, Japanese cucumbers Preparation Cook old jasmine rice, Aro brand. Slice the mushrooms and stir-fry them in oil in a pan, then add the frozen sliced pork neck, Aro brand, until cooked. Add Aro brand Nam Jim Jaew and stir-fry with the pork in the pan. Mix everything together. Turn off the heat and sprinkle with chopped coriander leaves. Separate the eggs using only the yolk. Serve by scooping the stir-fried meat onto the old jasmine rice, Aro brand, followed by the desired vegetables and egg yolk.
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Curry rice with tempura shrimp and pickled vegetables
food Food type Main Ingredients Take time Serve Cooking techniques Meat dishes shrimp 30 minutes 1 place
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Stir-fried sea bass with holy basil and fluffy omelet
food Food type Main Ingredients Take time Serve Cooking techniques Meat dishes fish 30 minutes 1 place
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How to make fried rice with beautiful grains
food Food type Main Ingredients Take time Serve Cooking techniques Rice and flour rice 30 minutes 1 place
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Crispy pork with chili and salt, pickled eggs in fish sauce
food Food type Main Ingredients Take time Serve Thai Meat dishes pig 15 minutes 2 places ingredient 1 tablespoon fresh chili 250 grams of crispy pork 1 tablespoon coriander root 1/4 cup minced garlic yolk 125 ml. plain water 125 ml fish sauce 1/2 cup coconut sugar Green and red chili peppers 1 tablespoon chopped garlic Preparation Chop garlic, coriander root, green and red chili peppers. Cut the crispy pork into bite-sized pieces. Put fish sauce, water, and palm sugar in a pot and simmer until the sugar dissolves. Set aside to cool. Crack the eggs and separate the yolks. Marinate the yolks in the prepared fish sauce, then add sliced chili and sliced garlic. Place in the refrigerator for 1 night. Heat a pan with oil and fry garlic until golden brown. Add coriander root and chili and stir-fry together. Add crispy pork. Season with a little salt and sugar to taste. Sprinkle with chopped spring onions. Served over rice with pickled eggs.
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Traditional Crispy Noodles
food Food type Main Ingredients Take time Serve Thai Noodles and pasta Noodles and pasta 30 minutes 2 places ingredient 3 packs of Wai Wai noodles 1/2 block of yellow tofu, cut into small pieces 300 grams of diced river prawns 1/4 cup coarsely chopped shallots 1/4 cup coarsely chopped garlic 1 duck egg 1 cup water 1/2 cup vinegar Oil for frying, Palm Oil, Ruby Brand 1/4 cup tamarind juice 1/4 cup good quality fish sauce (Crispy noodle seasoning) 1/4 cup vinegar 1/2 cup palm sugar 1/4 cup granulated sugar 1 tablespoon finely ground black soybean paste 1 tablespoon lime juice Decorative vegetables Thinly sliced garlic Sliced chili peppers Chopped chives Bean sprouts, remove the tails Lemon halves Preparation Fry the vermicelli in hot oil using the brand of Palm Oil, Ruby. Fry the tofu, shrimp, and duck eggs by passing them through a sieve and frying them into rafts. Stir-fry garlic, shallots, soybean paste, sugar, good quality fish sauce, water, tamarind juice, palm sugar. Mix everything until dissolved. Add noodles and mix with sauce. Add shrimp, tofu, bean sprouts, chives and mix well. Serve garnished with red chili.
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Emperor's Rad Na
food Food type Main Ingredients Take time Serve Thai Noodles and pasta Seafood 30 minutes 1 place ingredient 80 grams of wide noodles (ingredients for stir-fried wide noodles) 1 egg (ingredient for stir-fried wide noodles) Palm oil, brand: Tubtim (ingredients for stir-fried wide noodles) 50 grams Hong Kong kale/baby broccoli (ingredients for gravy) 30 Shimeji mushrooms (ingredients for gravy) 2 pieces of river prawns (ingredients for gravy) 3 Chilean mussels (sauce ingredients) 50 grams of white sea bass (ingredients for gravy) 1 tablespoon light soy sauce (ingredient for gravy) 1 tablespoon crushed soybean paste (ingredient for gravy) 1 tablespoon cornstarch (for gravy dressing) 1 tablespoon sugar (for gravy) 1 tablespoon Chinese rice wine (for gravy) 1 tablespoon sesame oil (for gravy) 1 tablespoon mashed soybeans (ingredient for gravy) 2 tablespoons of crispy flour (for the gravy) Ground white pepper (for gravy) Preparation Crack an egg into the noodles and fry with Taptim brand palm oil until golden brown. Coat the sea bass with flour and set aside. Bring water to a boil, add crushed soybean paste, crushed soybean paste, sugar, preserved shrimp, mussels, cooked cornstarch, and light soy sauce. Served with blanched Hong Kong kale and shimeji mushrooms.
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Fried sea bass with soybean paste
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 1 tablespoon soybean paste 1 teaspoon Chinese rice wine 1 cup broth 3 tablespoons vegetable oil 30 grams bacon 3 cloves of garlic, crushed 1 tablespoon chopped ginger 1 tablespoon oyster sauce 10 grams of palm sugar 1 tablespoon tamarind juice 1 sea bass salt White pepper 2 tablespoons of crispy flour Palm oil, Ruby brand (for frying) spring onion Red chili pepper Preparation Stir-fry bacon, garlic, ginger, add broth and wait for it to boil. Add oyster sauce, palm sugar, soybean paste, tamarind, and Chinese rice wine. Sea bass fillet, both meat and head, for frying, season with salt and pepper, coat with flour, deep-fry in palm oil, brand: Tubtim Arrange the fried fish on a plate and pour the prepared sauce over it. Serve garnished with spring onions and red chili peppers.
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Fried Roti with Chicken Massaman Curry
food Food type Main Ingredients Take time Serve Thai Meat dishes chicken 30 minutes 1 place ingredient 2 sheets of frozen roti sheets (fried roti ingredients) Vegetable oil for frying (ingredients for fried roti) 2 pieces of boneless chicken thighs (chicken massaman curry ingredients) 1 diced potato (chicken massaman curry ingredient) 80 grams Massaman curry paste (chicken massaman curry paste ingredients) 80 grams of peeled peanuts (chicken massaman curry ingredient) 4 tablespoons palm sugar (chicken massaman curry mixture) 3 tablespoons fish sauce (chicken massaman curry mixture) 3 tablespoons tamarind juice (chicken massaman curry paste) 300 ml. coconut milk box (chicken massaman curry ingredient) 2 tablespoons of vegetable oil for stir-frying, brand: Taptim (Chicken Massaman Curry) 2 cucumbers, thinly sliced (pickled vegetables) 2 sliced shallots (ingredients for pickling) 1 piece of red chili, sliced (ingredients for pickling) 1/2 cup vinegar (for pickling) 3 tablespoons of sugar (for pickled vegetables) 1 teaspoon salt (for pickled vegetables) Preparation Stir-fry Massaman curry paste with vegetable oil, brand: Taptim. Stir-fry until fragrant. Gradually add coconut milk, palm sugar, fish sauce. Turn up the heat to high and bring to a boil. Add chicken, diced potatoes, and tamarind juice. Continue to simmer until everything is cooked. Serve with fried roti sheets and pickled vegetables.
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Minced pork and pork liver soup
food Food type Main Ingredients Take time Serve Thai Soup / Curry / Clear Soup pig 15 minutes 2 places ingredient 100 grams minced pork 50 grams pork liver 5 grams ginger 1 piece of pickled plum 1 tablespoon pickled plum juice 600 ml plain water 4 shiitake mushrooms 1/3 teaspoon seasoning powder, Aroysure pork flavor 1 cube Knorr Pork Soup Cube 1/8 teaspoon pepper 15 grams celery 10 grams of spring onions 1 teaspoon fried garlic Preparation Season the minced pork with seasoning powder. Delicious for sure. Pork flavor. Mix the ingredients together. Bring water to a boil, add Knorr Pork Stock Cube, followed by ginger, pickled plum juice, pickled plum. Use a spoon to scoop the minced pork into the pot, followed by the mushrooms, pepper, and pork liver. Bring to a boil, then add the spring onions and celery. Ready to serve, sprinkled with fried garlic.
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Spicy seaweed tom yum rolls
food Food type Main Ingredients Take time Serve Western food Soup / Curry / Clear Soup pig 30 minutes 1 place ingredient 1 sheet of seaweed 180 grams of bouncy pork 4 shrimps 1/4 sheet tofu 2 teaspoons tri-color vegetables 1 teaspoon of green onion 1/2 teaspoon seasoning powder, Aroysure pork flavor 2 Knorr Tom Yum Cubes 35 grams shimeji mushrooms 1 stalk lemongrass 3 glasses of news 7 chili peppers 2-3 kaffir lime leaves 2 stalks of sawtooth coriander 1-2 stalks of coriander 2 tablespoons evaporated milk 1 teaspoon chili paste 500 ml plain water Preparation Mix the bouncy pork, three-color vegetables, seasoning powder, delicious for sure, pork flavor, mix well. Scoop the mixed pork balls onto the seaweed, lay them flat, add the tofu, shrimp, and roll the seaweed into a ball, cut into pieces. Bring water to a boil, add Knorr Tom Yum cubes, stir until dissolved, then add sliced lemongrass, galangal, and seaweed rolls into the Tom Yum soup. Boil until the seaweed rolls are cooked. Add shimeji mushrooms, chili, lime leaves, sawtooth coriander, chili paste and evaporated milk. Ready to serve garnished with celery.
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Golden Fried Rice
food Food type Main Ingredients Take time Serve Thai Meat dishes shrimp 15 minutes 1 place ingredient 200 grams of old jasmine rice, Aro brand 1 egg 1 duck egg 4 pieces of frozen shrimp with shells, Aro brand Aro brand chicken seasoning powder 10 grams of soybean oil, aro brand Chopped green onions Frozen tri-color vegetables, Aro brand salt Granulated sugar Side dishes: tomatoes, Japanese cucumbers, lemon Preparation Take old jasmine rice, Aro brand, wash the rice thoroughly and cook in a ratio of rice to water 1:1.3. Crack the egg yolks of chicken and duck eggs and beat them until they are well blended. Mix them with the cooked rice. Heat the oil and fry the shrimp until cooked. Heat a pan with oil, add rice and stir-fry, then add Aro Tri-Color Vegetables, season with sugar, salt, chicken seasoning powder and chopped spring onions. Serve with shrimps placed on fried rice and garnish with vegetables of your choice.
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Korean glass noodle stewed chicken
food Food type Main Ingredients Take time Serve Korea side dish chicken 33 minutes 2 places ingredient 1 tablespoon vegetable oil 3 dried red chili peppers 400 grams of chicken thighs, cut into pieces 25 grams 10 grams minced garlic 10 grams minced ginger 200 grams of potatoes, diced 4 cm. 500 grams of water 60 grams Korean soy sauce 50 grams oyster sauce 30 grams Korean corn syrup 5 grams brown sugar 100 grams of carrot slices 60 grams fresh champignon mushrooms, sliced 100 grams of sliced onion 150 grams of Korean glass noodles, soaked in water 10 grams green chili peppers 10 grams of red chili peppers 1 tablespoon sesame oil 1 teaspoon coarsely ground black pepper Preparation Dried chilies cut into sections, fried in oil until fragrant, stir-fried chicken in oil, garlic, ginger, potatoes. Add water, season with Korean soy sauce, corn syrup, oyster sauce, brown sugar, carrot, onion, mushroom, Korean glass noodles, chili pepper, boil until vegetables are cooked. Sprinkle with coarsely ground black pepper and serve.
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Spicy Chicken with Cheese on a Hot Plate - Super Delicious!
food Food type Main Ingredients Take time Serve Food preparation Meat dishes chicken 30 minutes 1 place ingredient 500 grams of chicken thighs, cut into pieces 20 grams Quantity according to recipe for Dakkalbii sauce 150 grams of diced cabbage 100 grams of Japanese leeks, cut into sections 100 grams of Japanese sweet potatoes, cut into cubes 5 sesame leaves, cut into sections 20 grams of red chili peppers, sliced diagonally 20 grams of green chili peppers, sliced diagonally 150 grams of tteokguk flour 150 grams of mozzarella cheese mixed with cheddar cheese, Aero brand As you like , hydroponic salad As you like , white cabbage kimchi 50 grams Korean soy sauce (Dakgalbi sauce ingredients) 1 tbsp gochujang sauce (dakgalbi sauce ingredient) 30 grams Korean corn syrup (Dakgalbi sauce ingredient) 1 tbsp sugar (ingredient for dakgalbi sauce) 1 tablespoon coarse Korean chili powder (Dakgalbi sauce ingredient) 1 teaspoon minced Chinese garlic (ingredient for Dakkalbii sauce) 1 teaspoon chopped green chili pepper (Dakgalbi sauce ingredient) 1 teaspoon roasted white sesame seeds (ingredient for dakgalbi sauce) Preparation Mix the dakgalbi sauce and then marinate the chicken for 1 hour. Boil the tteokguk in boiling water for 5 minutes until cooked. Set aside. Put the marinated chicken in a hot pan, sweet potato, cabbage, spring onion, sesame leaves, chili, tteokguk flour, stir-fry until cooked, then add cheese until melted. Served with salad and kimchi.
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Cheese Tteokbokki
food Food type Main Ingredients Take time Serve Korea Rice and flour Flour and bread 20 minutes 2 places ingredient 3 cups water 4 sheets of kombu seaweed 360 grams of tteokbokki 120 grams of gochujang sauce, Chongjongwon brand 2 tablespoons sugar 1 teaspoon anchovy seasoning powder 200 grams of Aero brand fish tofu 30 grams of mozzarella mixed with cheddar cheese, Aero brand 1 tablespoon Korean chili powder Preparation Boil water, add kombu seaweed, mix in Korean chili powder, white sugar, anchovy seasoning powder. Add tteokbokki and boil for 10 minutes. Add fish tofu and boil for another 5 minutes. Scoop into a plate, sprinkle with mozzarella cheese mixed with cheddar cheese, microwave for 30 seconds, serve.
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