Food recipes
Frozen Raspberry Deli Fresh
food Food type Main Ingredients Take time Serve Selection of equipment and materials Dessert fruit 30 minutes 1 place Preparation A secret item for bakery and beverage shop owners! Choose fruits with good flavor. We recommend Deli Fresh frozen raspberries imported from Chile. Deliciously sweet flavor, big, full-flavored berries. Maintains freshness and can be stored for a long time because the food has been preserved at a temperature of -18 degrees Celsius so that entrepreneurs have good quality ingredients that can be used all year round. Easy to calculate costs. Deli Fresh is suitable for healthy food menus, beverage menus, and can be used to make bakery products such as raspberry chocolate tart or raspberry jam as a filling for various desserts. It is worth the price, good for the heart, and good for the cost. You can't miss it. Shop at all Makro branches: www.makroclick.com/th
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Store chocolate properly to keep it shiny and last longer.
food Food type Main Ingredients Take time Serve Selection of equipment and materials Dessert other 30 minutes 1 place Preparation Sweet lovers should know! Share 4 important steps to store chocolate properly. Shiny color, extend shelf life, no more problems with chocolate becoming cloudy or chocolate with sugar crystals. Maintain quality as good as the first day of use. If you are looking for quality chocolate, we recommend DLA Naturals, 100% natural chocolate, a special recipe of the Ladière family, which originated in Belgium, with a production base 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
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Chicken curry roti
food Food type Main Ingredients Take time Serve Halal food Dessert chicken 30 minutes 4 places ingredient 1000 grams Aero frozen chicken legs and thighs 2 kilograms 320 grams Aero frozen roti dough sheets 1600 grams 1000 grams Aero Natural Yogurt 2 kilograms 75 grams curry powder 100 grams 25 grams turmeric powder 250 grams 20 grams of elk 20 grams of iodized table salt, 5 kilograms 100 grams Aero Tamarind Juice 1 kilogram 250 grams of potatoes, 1 kg pack 75 grams of cherry tomatoes, 1 kg. 300 grams vegetable oil 200 grams Aero fried shallots 400 grams 200 grams of shallots, peeled, 500 grams 100 grams of old ginger, 1 kg. 100 grams of fresh garlic, peeled, 1 kilogram 35 grams of coriander 300 grams 70 grams of chili peppers, 1000 grams 20 grams cinnamon 30 grams Aero yellow raisins 1000 grams 10 grams cloves Preparation Blend shallots, garlic, ginger, coriander root, and chili peppers, then marinate with chicken and add salt. Chop the shallots and fry them in oil until fragrant. Add the cloves and cinnamon. Add the marinated chicken into the fried shallot oil. Add yogurt, tamarind juice, curry powder and turmeric. Simmer gently for about 10 minutes or until chicken is cooked (depending on the amount). Add raisins, cut potatoes. Continue to cook over low heat until potatoes are tender. Add cherry tomatoes. Wait until the soup is reduced and the oil floats up, then add the pounded elk to enhance the aroma. Then turn off the heat and serve. Scoop and serve, sprinkle with coriander and fried shallots. Serve with roti ero dough sheets. You can fry them until crispy in a lot of oil or fry them until soft and pat the sides to break the dough.
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Traditional Tom Yum Noodles
food Food type Main Ingredients Take time Serve Thai Noodles and pasta Noodles and pasta 5 minutes 1 place ingredient 60 grams of noodles 25 grams bean sprouts 15 grams of morning glory 5 grams of boiled pork neck 5 grams of boiled pork liver 5 grams of boiled pork heart 5 grams of boiled pork intestines 15 grams of round fish balls 10 grams of fried fish balls mixed with shrimp 10 grams of fried fish sticks 3 grams of dried shrimp 5 grams peanuts 2 grams of spring onion 2 grams coriander 2 grams of sawtooth coriander 15 grams of lemon 3 grams of chili powder 20 grams of seasoning 5 grams of fried pork rinds with garlic 20 grams of minced pork 3 grams of pickled mustard greens 0.5 g pepper 150 ml. broth Preparation Take the fried shrimp balls and fish sticks and fry them until they are a nice color. Then cut the fish sticks into thin pieces. As for the fish balls, boil them and put them in a container. Boil noodles in boiling water with bean sprouts and morning glory. Place in a bowl and mix with fried garlic oil, seasoning and lime juice. Place the meat (pork pieces, liver, heart and small intestines) and meatballs on a bowl, then garnish with chili powder, peanuts, dried shrimp, pepper and sprinkle with vegetables. Ladle the soup into bowls and serve (if served dry, serve with lemon wedges).
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Taro Mousse Cream with Pearls
food Food type Main Ingredients Take time Serve Thai drink Milk and cheese 2 minutes 1 place ingredient 1000 grams, Spoon brand, pure white granulated sugar, 1 kg. x 5 bags of granulated sugar 700 ml hot water 1000 grams of Jenju brand pearls 1000.gX1 (boiled) 3000 ml Aero drinking water, size 6 liters, 1 gallon 1000 grams Aero brown sugar 1000 grams 120 ml Magnolia pasteurized fresh milk 2 liters 0.5 grams Aero brown sugar 1000 grams 500 ml Aero drinking water, size 6 liters, 1 gallon 5 grams Aero icing sugar 800 grams 15 ml. Syrup (1 kg. sugar: 700 ml. hot water) 50 grams of Jenju brand pearls 1000g x 1 (boiled) 1 piece Aero PET dome lid, size 95 mm. 1 piece Aero PP water cup, U shape, 16 oz. x 50 pieces 1000 ml. syrup 2000 g. pearls 20 grams of taro flavor powder, Red Leaf brand, 300 g. X1 60 ml Millac Gold Cream 1 liter Preparation 1. Boil the black pearls for use as a topping. How to boil pearls Golden Pearl : Use 1 kg (1 bag) of pearls per 3 liters of water (1:3). >> Boil water until boiling, add pearls into the pot, boil for 1 hour. While boiling, use a ladle to stir the pearls occasionally. When the time is up, scoop them up and taste them. If they are soft, turn off the heat. Strain the pearls and rinse with clean water. Set aside to drain, then mix with syrup to prevent the pearls from sticking together. Can be sold during the day. Black Pearl (Brown Sugar) : Use 1 kg (1 bag) of pearls per 3 liters of water + 1 kg of brown sugar (1:3:1). >> Boil water until boiling, add pearls into the pot, boil for 1 hour. While boiling, use a ladle to stir the pearls occasionally. When the time is up, scoop them up and taste them. If they are soft, turn off the heat. Add brown sugar and stir until dissolved. Cover the pot and cook for half an hour before selling. 2. Add 50 g. of black pearls into a serving glass, followed by 480 g. of ice. 3. Add 120 ml. of pasteurized milk and 15 ml. of syrup. Mix the ingredients together and pour into a glass. 4. Use 20 ml. of hot water, dissolve with 20 g. of taro powder, pour into a glass. 5. 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: Whipping cream 60 g. + icing 5 g. >> 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. 6. Decorate with 0.5 g. of brown sugar powder.
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Cup cake shop
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient Coconut Sugar Cup Cakes The dessert itself 250 grams of coconut milk, Amphawa Coconut milk dessert 50 grams of rice flour 15 grams of green bean flour Pandanus Cup Cake The dessert itself 200 grams of coconut milk, Amphawa 50 grams of rice flour 15 grams of green bean flour 20 grams of tapioca flour 112 grams coconut sugar 50 grams pandan leaves 80 grams of water 2 grams of salt Coconut milk dessert 200 grams of coconut milk, Amphawa 20 grams of rice flour 20 grams of white sugar 2 grams of salt 200 grams of coconut milk, Amphawa 20 grams of tapioca flour 112 grams coconut sugar 2 grams of salt 20 grams of rice flour 20 grams of white sugar 2 grams of salt Preparation Coconut Sugar Cup Cakes Making cup cakes Make coconut syrup by mixing coconut milk and palm sugar until well dissolved. Put rice flour, tapioca flour and mung bean flour in the same mixing bowl. Then gradually pour in the coconut syrup. Once the dough is kneaded into a ball, knead for a while. Then gradually pour in the remaining coconut milk mixture and knead until the dough dissolves and becomes a single texture. Let it rest for at least 30 minutes. Make coconut milk face Mix rice flour, sugar, and salt together. Pour in coconut milk and mix until dissolved. How to steam dessert Steam the cups in a steamer for 5 minutes until the cups are hot. Scoop 1 tablespoon (18 grams) of batter into the molds. Steam for 15 minutes, then scoop the coconut cream topping into the cups until full. Steam over high heat for another 15 minutes until the dessert is cooked. Remove from heat and let cool before removing from the molds. --------------------------- Pandanus Cup Cake Making cup cakes Cut pandan leaves into sections, then blend with 80 grams of water. Then filter the pandan water and use 50 grams. Make coconut syrup by mixing coconut milk and palm sugar until well dissolved. Put rice flour, tapioca flour and mung bean flour in the same mixing bowl. Then gradually pour in the coconut syrup. Once the dough is kneaded into a ball, knead for a while. Then gradually pour in the remaining coconut milk mixture and knead until the dough dissolves and becomes a single texture. Let it rest for at least 30 minutes. Make coconut milk face Mix rice flour, sugar, and salt together. Pour in coconut milk and mix until dissolved. How to steam dessert Steam the cups in a steamer for 5 minutes until the cups are hot. Scoop 1 tablespoon (18 grams) of batter into the molds. Steam for 15 minutes, then scoop the coconut cream topping into the cups until full. Steam over high heat for another 15 minutes until the dessert is cooked. Remove from heat and let cool before removing from the molds.
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Soy Sauce Pickled Shrimp
food Food type Main Ingredients Take time Serve Korea Seafood shrimp 30 minutes 1 place ingredient 225 ml marinade (makes 3 servings) 90 ml. Mirin, Aero brand 120 ml. Aero concentrated dried fish soup 15 grams, Spoon brand, pure white sugar, 1 kg. x 5 bags Pickling recipe for 1 serving 10 pieces MRP white shrimp, jumbo net bag (26-35 pieces) 1 bottle Rock Mountain Soda 325 ml. Pack of 24 bottles 75 ml. pickling water 1 gram of roasted white sesame seeds 3 grams of spring onion 10 grams of peeled fresh garlic, 500 grams 5 grams of red chili peppers, 100 grams per pack 150 grams Aero Japanese rice Sasanishiki 5 kilograms 1 sachet of Bandarun seaweed with olive oil, 4 grams per sachet 25 grams Emperor brand seafood dipping sauce 225 grams x 3 bottles 1 set of black spoon and fork set, plastic wrapped, panel type, size 15 cm. x 50 sets 1 set Aero bowl with clear PP lid, 12 oz., pack of 50 pieces 1 set Aero Pet Sauce Cup with Lid 1 oz x 100 pcs. 1 box Aero food box + clear PP lid 500 ml. x 25 boxes Preparation Mix dried fish stock, mirin, and sugar. Bring to a boil and turn off the heat. Let cool. Peel the shrimp, wash with soda, pat dry and arrange in a box. Pour in the cooled marinade. Top with sliced garlic, chili, spring onion and roasted sesame seeds. 5. Leave to marinate for at least 1 hour at 4 degrees Celsius.
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Japanese Matcha Mousse Cream Brown Sugar Jelly
food Food type Main Ingredients Take time Serve Japan drink other 30 minutes 1 place ingredient 5.1 grams 100% Matcha Green Tea Sole 100g.X1 60 ml Millac Gold Cream 1 liter 150 ml Magnolia pasteurized fresh milk 2 liters 510 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 22.5 ml syrup (1 kg sugar: 700 ml hot water) 1 piece Aero PET dome lid, size 95 mm. 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 Preparation Add 30 ml. of hot water and 5 g. of matcha powder. Mix until smooth. Pour into serving glasses. Add 150 ml. of pasta milk and 22.5 ml. of syrup. Mix the ingredients together and add 480 g. of ice. 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: Whipping cream 60 g. + icing 5 g. >> 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. Followed by 30 g. of brown sugar jelly and decorated with 0.1 g. of matcha powder.
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Mala Sichuan Sauce
food Food type Main Ingredients Take time Serve China Snacks chicken 30 minutes 1 place ingredient 15 oyster mushrooms, 30 grams per skewer 500 grams of Thai king oyster mushrooms (oyster mushrooms) 75 ml . Mala sauce 75 ml. plain water 15 grams Maenoi Mala Chili 15 Aero sticks, cut head skewers, 20 cm. 29 eggplant skewers, 30 grams per skewer 1000 grams of eggplant 145 ml Mala sauce 145 ml plain water 29 grams Maenoi Mala Chili 29 Aero wood, cut head skewers, 20 cm. 43 potatoes, 20 grams each 1000 grams of potatoes 215 ml Mala sauce 215 ml plain water 43 grams Maenoi Mala Chili 43 Aero wood, cut-head skewers, 20 cm. 28 Aero wood, cut head skewers, 20 cm. Soft pork seasoned with black pepper, 28 skewers, 30 grams per skewer 1000 grams FZ SPC soft pork seasoned with black pepper 140 ml. Mala sauce 140 ml. plain water 28 grams Maenoi Mala Chili 28 Aero wood, cut head skewers, 20 cm. Frozen BBQ Pork, 28 skewers, 30 grams per skewer 1000 grams SPC frozen soft BBQ pork 140 ml Mala sauce 140 ml. plain water 28 grams Maenoi Mala Chili 28 Aero wood, cut head skewers, 20 cm. Sliced pork belly marinated with sesame, makes 33 skewers, 25 grams per skewer. 1000 grams FZ SPC three-layer peeled sliced marinated with sesame 165 ml Mala sauce 165 ml. plain water 33 grams Maenoi Mala Chili 33 Aero wood, cut-head skewers, 20 cm. Pork Liver Seasoned with Sesame Oil, 18 skewers, 20 grams per skewer 500 grams FZ SPC pork liver seasoned with sesame oil 90 ml. Mala sauce 90 ml. plain water 18 grams Maenoi Mala Chili 18 Aero wood, cut head skewers, 20 cm. Ham strips, 18 skewers, 20 grams per skewer 500 grams of ham strips (Ham-SPC) 90 ml. Mala sauce 90 ml. plain water 18 grams Maenoi Mala Chili 18 Aero wood, cut head skewers, 20 cm. 22 sliced bacon ham sticks, 25 grams per stick 500 grams of sliced bacon ham (mixed chicken and pork) 110 ml Mala sauce 110 ml. plain water 22 grams Maenoi Mala Chili 22 Aero wood, cut head skewers, 20 cm. 21 skewers of crispy chicken sausage with fresh chili, 1 piece per skewer 500 grams of crispy chicken sausage with fresh chili 105 ml. Mala sauce 105 ml. plain water 21 grams Maenoi Mala Chili 21 Aero wood, cut head skewers, 20 cm. Smoked Chicken Sausage, 14 skewers, 1 piece per skewer 1000 grams of smoked chicken sausage, Super Chef brand 70 ml. Mala sauce 70 ml. plain water 14 grams Maenoi Mala Chili 14 Aero sticks, cut head skewers, 20 cm. 10 skewers of sliced bacon wrapped in golden enoki mushrooms 250 grams of sliced bacon ham (mixed chicken and pork) 200 grams Saha Farm golden needle mushrooms 50 ml. Mala sauce 50 ml. plain water 10 grams Maenoi Mala Chili 10 Aero sticks, cut head skewers, 20 cm. 13 skewers of broccoli, 20 grams per skewer 150 grams broccoli 65 ml . Mala sauce 65 ml. plain water 13 grams Maenoi Mala Chili 13 Aero wood, cut-head skewers, 20 cm. 25 skewers of baby corn, 1 piece per skewer 500 grams of peeled baby corn 125 ml. Mala sauce 125 ml. plain water 25 grams Maenoi Mala Chili 25 Aero sticks, cut head skewers, 20 cm. 12 okra sticks, 20 grams per stick 300 grams of roselle 60 ml. Mala sauce 60 ml. plain water 12 grams Maenoi Mala Chili 12 Aero sticks, cut head skewers, 20 cm. Mala, soft seasoned pork, 28 skewers, 30 grams per skewer 1000 grams FZ SPC seasoned tender pork 140 ml. Mala sauce 140 ml. plain water 28 grams Maenoi Mala Chili 28 Aero wood, cut head skewers, 20 cm. 30 grams Soft pork seasoned with sesame oil, 28 skewers, 1 skewer each 1000 grams FZ SPC soft pork seasoned with sesame oil 140 ml Mala sauce 140 ml. plain water 28 grams Maenoi Mala Chili Preparation Skewer the meat and vegetables according to the desired weight. Mix the mala sauce and water together. Grill over medium heat until 50% cooked. Spread Mala sauce all over and continue grilling until cooked. Sprinkle with mala powder and serve.
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Share the technique for making clear, delicious, fast, and easy noodle soup.
food Food type Main Ingredients Take time Serve Cooking techniques Soup / Curry / Clear Soup other 75 minutes 1 place ingredient 15 liters of water 1000 grams of pork ribs 20 grams of celery root 50 grams of granulated sugar 15 grams crushed white peppercorns 20 grams coriander root 80 grams of Chinese garlic 200 grams of chopped radish 20 grams pandan leaves 150 grams pickled garlic 150 grams of pickled garlic juice 350 grams, Thai Sky, instant noodle soup, clear soup, 350 grams x 6 packets 20 grams of salt Preparation Chef Oh gives techniques for making noodle soup. The soup will be clear, delicious, and quick. It's a simple technique that business owners can definitely do. We would like to recommend the main ingredient, Fa Thai, a concentrated, clear instant noodle soup that saves time in simmering and saves on meat in making the soup. It is made from carefully selected ingredients that are clean and up to standard. No matter how many pots you make it in, the taste won't change. It's delicious, easy, and definitely convenient for business owners. 1. Pour water into a pot and heat it up. Then add the pork ribs and continue to boil until boiling. Gently skim off the foam. 2. Crush coriander root, white pepper, garlic, wrap in a thin cloth, put in a pot, followed by pandan leaves, radish, pickled garlic, pickled garlic water, crushed celery root and rock sugar. 3. Add the whole package of concentrated instant noodle soup and clear water. Then pour hot water into the bag to dissolve the contents at the bottom of the bag. 4. Add noodle soup powder and continue to simmer for about 1 hour.
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Lemon Tea Strawberry Jelly Pop
food Food type Main Ingredients Take time Serve Thai drink fruit 2 minute 3 places ingredient 630 ml Aero drinking water, size 6 liters, 1 gallon 50 grams of strawberry flavored jelly pop, Chuan Tai brand, 1 kg. X1 30 grams of Sole Iced Tea with Honey and Lemon 1000 grams 1 piece Aero PET dome lid, size 95 mm. 1 piece Aero PP water cup, U shape, 16 oz. x 50 pieces Preparation Sweet and sour lemon tea, topped with strawberry pop, so refreshing, so delicious and refreshing, you'll forget to stop drinking it. Scoop 25 g. of strawberry jelly pop into the bottom of a glass and add 480 g. of ice. Add 60 ml. of hot water, dissolve 30 g. of lemon tea powder, then add 90 ml. of cold water. Mix the ingredients together and pour into a glass to serve. Scoop 25 g. of strawberry jelly pop onto top.
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A satisfying noodle soup
food Food type Main Ingredients Take time Serve China Soup / Curry / Clear Soup other 4 Min 1 place ingredient 70 grams bean sprouts 30 grams of morning glory 15 grams of boiled pork neck 15 grams of boiled pork liver 15 grams boiled pork heart 15 grams of boiled pork intestines 30 grams of fried fish balls mixed with shrimp 45 grams of round fish balls 15 grams of fried fish sticks 6 grams of dried shrimp 15 grams peanuts 4 grams of the tower 4 grams coriander 4 grams of sawtooth coriander 30 grams of lemon 6 grams of chili powder 40 grams of seasoning 10 grams of fried pork rinds with garlic 40 grams of minced pork 5 grams of pickled mustard greens 0.5 g pepper 300 ml. broth Preparation Blanch the bean sprouts and morning glory, then place in a bowl. Mix with the fried garlic oil, seasoning, and lime juice. Place the meat (pork pieces, liver, heart and small intestines) and meatballs on a bowl, then top with chili powder, peanuts, dried shrimp, pepper and sprinkle with vegetables. Ladle the soup into bowls and serve (if served dry, serve with lemon wedges).
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100% coconut milk Amphawa
food Food type Main Ingredients Take time Serve Selection of equipment and materials curry other 0 Min 0 places Preparation Chef Paul recommends quality coconut milk, which can be used to create a variety of menus, both savory and sweet, and can control costs, suitable for restaurant operators. He recommends 100% coconut milk from Amphawa. It has a natural, light aroma, similar to freshly squeezed coconut milk. Rich texture, beautiful white color It is a perfect combination, delicious for making desserts and rich curry dishes. It is suitable for pouring over rice or noodles. You can buy raw materials at Makro or Makro Click: www.makroclick.com/th
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Dek Somboon brand seasoning products
food Food type Main Ingredients Take time Serve Selection of equipment and materials side dish other 30 Min 1 place Preparation The heart of the deliciousness of a food menu is the "main item" of seasoning because good seasoning will give good taste, good smell, and an appealing color. We recommend a trick for buying fish sauce: it must be golden yellow, clear, and without sediment. We recommend real fish sauce, made from 100% sea fish, Dek Somboon brand, fermented naturally for 12 months, with a fragrant sea fish smell and a perfectly salty, well-rounded taste. Next, I would like to recommend some tips on choosing oyster sauce. We recommend #oyster sauce, a concentrated formula from Dek Somboon brand, made from 100% real oysters, concentrated, and well-marinated. And Mo Im See soybean paste from Dek Somboon brand, made from premium soybeans, naturally fermented, fragrant, smooth texture. It can be used to make barbecue sauce, chicken rice sauce. Chef Paul guarantees the deliciousness. You can buy raw materials at Makro or Makro Click: www.makroclick.com/th
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Roasted Chicken Biryani
food Food type Main Ingredients Take time Serve Halal food side dish chicken 30 Min 1 place ingredient 1500 grams Aero pure chicken thigh meat (10 pieces) 75 grams of Lobo Chicken Biryani Powder 300 ml Aero Plain Yogurt rice 900 grams of quality fragrant rice, Food Service (rice) 1200 ml plain water Dressing 100 grams Mae Pranom Chicken Dipping Sauce 15 grams Aero frozen lemon juice 5 ml. Dek Somboon, real fish sauce 1 serving of Baked Chicken Biryani 200 grams of biryani 125 grams of baked chicken (1 piece) - Sauce 20 grams of Thai shallots, peeled and sliced 2 grams of spring onion 2 grams coriander leaves 2 grams mint leaves 5 grams of garden chili peppers, stems removed Preparation Marinate the chicken with the marinade powder and yogurt and leave for 15 minutes. Then, grill it in a pan with oil until it turns brown. Mix rice and chicken together, arrange in a rice cooker, add enough water and cook until done. When the chicken is cooked, cut it into bite-sized pieces and set aside. Prepare the dressing by mixing chicken sauce, lime juice and fish sauce together. Toss the chicken with the dressing, add shallots, coriander and spring onions. Arrange on a plate and sprinkle with mint leaves. Eat with cooked biryani. If you like fried shallots, you can sprinkle them on top of the rice.
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Stir-fried Angus beef with basil sauce
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 Min 1 place ingredient 1 gram of dried chili peppers, stems removed 30 ml. Aero brand stir-fried basil sauce 1100 g.X1 100 grams Pro Butcher Ground Angus Beef 200 grams of cooked jasmine rice 5 grams of peeled fresh garlic, 500 grams 5 grams of red basil 3 grams of chopped garden chili 1 gram chopped chili peppers 3 grams of red chili peppers, 100 grams per pack Preparation Put the minced meat in a pan and stir-fry without adding oil. When the oil from the meat starts to come out, add the garlic and chili and stir-fry until the meat is cooked. Season with basil sauce and add basil leaves. Mix well and serve with hot steamed rice.
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Pandanus Custard, Purple Sweet Potato Custard
food Food type Main Ingredients Take time Serve Thai Snacks other 40 Min 5 places ingredient Pandanus Custard Ingredients (Yields 600 grams) 30 grams pandan leaves 450 ml. Amphawa coconut milk box 100 grams Mitr Phol pure white sugar 4 egg yolks 25 grams Aero corn starch 30 ml clean water 3 grams Aero iodized table salt Purple sweet potato custard ingredients (yields 600 grams) 25 grams purple sweet potato powder 480 ml. Amphawa coconut milk box 100 grams Mitr Phol pure white sugar 4 egg yolks 3 grams Aero iodized table salt Preparation How to make pandan custard Blend pandan leaves with clean water and filter to get only pandan water. Put pandan leaves water, cornstarch, sugar, egg yolks and coconut milk in a pot. Mix well. Simmer until cooked and the mixture forms a pattern. How to make purple sweet potato custard Put all ingredients in a pot, mix well, then simmer until the custard is cooked and forms a pattern.
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Australian Black Pepper Steak
food Food type Main Ingredients Take time Serve Western food Meat dishes beef 30 Min 1 place ingredient Black pepper sauce 50 grams of Aero brand black pepper sauce 30 ml. Aero drinking water, size 6 liters, 1 gallon Garlic Fried Rice 50 grams of 100% premium fragrant rice, ARO brand 15 ml. Aero brand fried rice sauce 1100 g.X1 10 grams of peeled fresh garlic, 500 grams 5 ml Aero Soybean Oil 1 liter x 3 bottles Steak 1 serving 200 grams PRI AU Sirloin Steak 200 grams 1 gram Aero iodized table salt 200 grams x 12 bags 0.5 g ground black pepper 20 grams black pepper sauce 100 grams of garlic fried rice 30 grams Aero frozen broccoli 1000 grams 15 grams of asparagus, blanched 30 grams of carrots, cut into wavy sticks, 500 grams 7 grams of cherry tomatoes 1 set Aero paper spoon, fork, knife set, black, pack of 50 sets 1 set Aero 3-compartment food tray with lid, pack of 25 sets Preparation Grilling the Steak: Season the sirloin steak on both sides, then heat a skillet without oil. Sear the fatty side for 1 minute. When the time is up, sear the steak for 2 minutes on each side. Let it rest for at least 5 minutes before serving (the time given will be medium rare). Make black pepper sauce: Put water and black pepper sauce in a pot, bring to a boil, then ladle into a serving bowl. Stir-fried Garlic Fried Rice: Heat oil, add garlic and stir-fry until fragrant. Add rice, season and stir-fry until well blended.
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Aero Butter Croissant
food Food type Main Ingredients Take time Serve Western food Dessert other 30 Min 1 place
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Pani Puri
food Food type Main Ingredients Take time Serve India Snacks Flour and bread 45 Min 5 places ingredient 200g Pani Puri Magic Treat 200 grams sweet potato 200 grams of chickpeas 3 grams Chaat Masala 2 grams of salt 10 grams of coriander 10 grams of shallots Preparation Boil sweet potatoes until cooked, peel, dice and set aside. Boil sweet corn kernels until cooked. Set aside. Boil chickpeas until cooked. Remove and drain. Season with salt, chak masala, chopped coriander and chopped shallots.
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Shrimp fried rice
food Food type Main Ingredients Take time Serve Thai rice shrimp 30 Min 2 places ingredient 10 grams Aero frozen diced carrots 1000 grams 10 grams of spring onions 0.5 grams, Safepack, ground white pepper, 1000 grams 0.5 limes, pack of 50 30 ml Aero Soybean Oil 1 liter x 3 bottles 2 Aero eggs, size 2, with lid x 30 eggs 1 set of black spoon and fork set, plastic wrapped, panel type, size 15 cm. x 50 sets 1 set Aero black PP food box 1 compartment with lid 1100 ml. x 25 sets 200 grams Thai Ruangkwan 100% old jasmine rice 5 kg. 120 grams Aero frozen white shrimp (160-194 pieces/pack) 1000 grams 60 ml. Aero brand fried rice sauce 1100 g.X1 10 grams of peeled fresh garlic, 500 grams 10 grams of onions, peeled, 1 kilogram Preparation Heat oil and stir-fry garlic. Add carrots and onions and stir-fry until cooked. Crack the eggs into the pan and stir-fry until the eggs are cooked through. Add shrimps and stir-fry until shrimps are cooked, then add rice and sauce. Stir-fry until well combined and finally add chopped spring onions. Serve sprinkled with ground white pepper and garnished with a lemon wedge.
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Seagull Gladiator 5GX, a secret item for pros
food Food type Main Ingredients Take time Serve Cooking techniques side dish other 30 Min 1 place
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Salmon Donburi with overflowing egg
food Food type Main Ingredients Take time Serve Japan Seafood Salmon 30 Min 1 place ingredient Pickled Egg Yolk 5 Deli Fresh organic eggs 125 ml Aero Soy Sauce 20 ml Aero Mirin Seasoned rice 300 grams Aero Japanese rice Sasanishiki 45 ml. Aero Sushi Rice Seasoning 360 ml Aero drinking water, size 6 liters Donburi 1 egg, pickled egg yolk 200 grams of seasoned rice 120 grams of salmon, 8 pieces 15 grams of frozen seasoned salmon roe 15 ml Aero Shoyu Sushi Recipe 5 grams ARO frozen fresh wasabi 1 set Aero Sakura PP round bowl with lid, pack of 25 sets 2 sets, black spoon and fork set, plastic wrapped, panel type Preparation Mix soy sauce and mirin together. Separate the raw egg yolk from the egg white and add to the marinade. Refrigerate for 10 minutes, then flip over and refrigerate for another 10 minutes. Wash Japanese rice until the water is clear. Soak for 30 minutes before cooking. Cook until done. Wait until the rice is cooked, then scoop out the rice and season with sushi rice seasoning. Mix the ingredients together. Slice the salmon into bite-sized pieces and deep-fry the skin until crispy. Serve by scooping rice into a bowl, arrange salmon on top of the rice, place salmon roe in the center, followed by pickled egg yolk, fried salmon skin. Served with shredded ...
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Fettuccine with Truffle Mushroom Cream Sauce
food Food type Main Ingredients Take time Serve Western food Noodles and pasta Noodles and pasta 30 Min 1 place ingredient Truffle Mushroom Cream Sauce (Total weight of sauce after cooking is 220 grams) 30 g. Viander Truffle Mushroom Sauce 40 grams of onions, peeled, 1 kilogram 200 ml Millac Gold Cream 1 liter 2 grams Aero iodized table salt 200 grams x 12 bags 3 grams , Spoon brand, pure white sugar, 1 kg. x 5 bags 0.5 g ground black pepper 10 grams unsalted butter 5 grams all-purpose flour 1 dish cost per 65 grams La Molisana Fettuccine No. 104 110 g Truffle Mushroom Cream Sauce 2 ml Ondoliva Olive Oil, Truffle Flavor (to sprinkle) 1 gram of Canaruro Parmesan Cheese Powder 50 g Aero Frozen Sliced Champignon Mushrooms 5 ml Aero Soybean Oil 1 liter x 3 bottles 1 set of black spoon and fork set, plastic wrapped, panel type, size 15 cm. x 50 sets 1 set Aero food tray PP 1 compartment with lid, pack of 25 sets Preparation How to make sauce Heat a pan, add butter and fry the onion until it starts to turn translucent. Add the all-purpose flour and fry. Add the concentrated mushroom and truffle sauce and stir-fry for a while. Top with cream and seasoning. How to boil noodles Boil about 1 liter of water per 100 grams of pasta. When boiling, add salt and pasta and boil for 11 minutes, then cook. Cooking instructions for 1 serving Heat a pan with oil. When the oil is hot, add the mushrooms and stir-fry until cooked. Add the truffle mushroom sauce when the sauce is thick. Add the noodles and stir-fry until well combined. Serve sprinkled with grated Parmesan cheese and truffle-scented olive oil.
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Pork Panang Curry
food Food type Main Ingredients Take time Serve Thai Soup / Curry / Clear Soup pig 60 Min 2 places ingredient Panang curry paste, yield 150 grams 2 grams of flower salt 25 grams of thickly sliced lemongrass Kaffir lime peel, 0.5 piece 6 grams of galangal 6 grams of coarsely chopped coriander root Aero white peppercorns 2 grams 2 grams of yellow turmeric 1 gram coriander seeds 1 gram cumin seeds 35 grams of peeled Thai shallots Dried chili peppers, stems removed, 25 grams Thai shrimp, shrimp paste, 10 grams Curry ingredients Fresh coconut milk 500 grams Panang curry paste 60 grams 400 grams of sliced pork loin Healthy Boy, Real Fish Sauce , 50 grams Mitr Phol Cane Sugar mixed with Coconut Sugar 50 grams 120 grams of eggplant 30 grams of red chili peppers, sliced diagonally 20 grams of yellow chili peppers, sliced diagonally 3 grams of kaffir lime leaves Preparation Curry paste Pound together the salt flower, lime peel, galangal, and lemongrass until fine. Then add the coriander root. Pound the yellow turmeric until fine again. Add the coriander seeds and cumin seeds. Finely pound white peppercorns, add shallots and dried chili. Pound again until well blended. Add shrimp paste and pound until well blended. Curry paste ingredients Simmer coconut milk and curry paste until well blended. Then add pork and simmer until pork is cooked. Then season with palm sugar and fish sauce. Cover and simmer. To make the pork soft, add the kaffir lime leaves and eggplant. Cover the lid to prevent the eggplant from turning purple. When the eggplant is cooked, turn off the heat and add the sliced chili and shredded lime.
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Thai Sky Products l Secret items for pros
food Food type Main Ingredients Take time Serve Cooking techniques side dish other 30 Min 1 place Preparation In addition to the exact recipe, "Seasonings" are also an important part. The better the items, the more advantages you will have. It helps the chefs at the restaurant to cook food more easily, with delicious and well-rounded flavors, and also serves customers quickly. A secret pro item, we recommend Fa Thai seasoning powder, pork flavor, which contains meat and spices. Whether stir-frying, deep-frying, boiling, marinating, or making a spicy salad, it can handle every menu. It's delicious, guaranteed! For restaurants that have soup menus, don't miss out on Fa Thai clear soup powder. It helps you make soup that is naturally clear, not cloudy, and has a delicious, well-rounded taste. It is extracted from real ingredients and spices, reducing the steps of simmering soup. In addition to soup, you can also make clear soup, rice soup, congee, barbecue, etc. You can make a variety of menus like this. You must have it in your restaurant. And shops that have problems using fresh limes, some seasons have little water - a lot of water, difficult to control the quality of the ingredients, or are worried about the price of limes which are highly volatile, Fa Thai lime powder might be a good item because it is limes freshly squeezed from the fruit, sour taste, fragrant, can be used as a substitute for fresh limes or mixed with fresh limes in the shop, with 1 sachet having the sourness equivalent to 160 limes, consistent taste, able to control costs. Buy ingredients at Makro or Makro Click: www.makroclick.com/th
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Sukhothai noodles
food Food type Main Ingredients Take time Serve Thai Noodles and pasta pig 30 Min 1 place ingredient Broth 5,000 ml. 1000 grams of pork bones 300 grams of radish 20 grams of coriander root Thai garlic, peeled, 50 grams Aero white peppercorns 10 grams 15 grams of pandan leaves 30 grams of salt 80 grams of granulated sugar Healthy Boy Soy Sauce, Formula 1, 40 ml. Pork seasoning powder 15 grams 6000 ml of plain water 500 grams of fatty pork Seasoning Mitr Phol Pure White Sugar 50 grams Healthy Boy , 100 ml. Fish Sauce Seasoned minced pork Aero Frozen Minced Pork 200g Healthy Boy, 10 grams of fish sauce 5 grams of sugar 50 grams of plain water 1 serving of Sukhothai noodles Mahachai, small noodles, 60 grams 30 grams of bean sprouts 30 grams of yardlong beans 20 grams of Chinese steamed dumplings Pork meatballs, pork mixed with chicken, 25 grams Fatty pork (pork hip) 20 grams Dumpling sheets (crispy dumplings) 5 grams Fried garlic, pork rinds, 10 grams 5 grams of chopped sawtooth coriander Aero ground garden chili 5 grams 30 grams of boiled minced pork Seasoning 15 grams Aero Frozen Lemon Juice 15 ml. Red shrimp 5 grams Rai Thep ground peanuts 15 grams Broth 150 grams Preparation Soup Boil water, pork bones, and fatty pork until boiling, then reduce heat and skim off foam. Add radish, pandan leaves, coriander root, garlic, white peppercorns. Season with rock sugar, salt, seasoning powder, and light soy sauce. Simmer for at least 1.30 hours. Seasoning Simmer sugar and fish sauce together until blended. Mix together lime juice, chili powder, peanuts, red shrimp, and boiled minced pork. Then add the soup and mix well. Sukhothai noodles Boil noodles, bean sprouts and winter melon, then put in a bowl. Arrange boiled pork, fish maw, pork meatballs, and fried garlic. Pour the sauce over the noodles, sprinkle with coriander leaves and crispy wontons.
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Garlic Butter Croissants with Cheese
food Food type Main Ingredients Take time Serve Western food Dessert Flour and bread 30 Min 1 place ingredient Egg Wash (makes 22 pieces, 45 grams) 1 ARO chicken egg, size 2, with lid, 30 eggs 30 ml Magnolia pasteurized fresh milk 2 liters 1 serving 50 g Embak House Butter Croissant (1 piece) 12 grams of garlic butter, 500 grams, Aero brand 30 grams of Deli Fresh shredded mozzarella 2 grams Egg Wash 1 box Aero Bakery Box Model PR-103 x 100 boxes Preparation Mix egg yolks and milk together. Place the deflated frozen croissants in a room temperature not exceeding 25-26 degrees Celsius. When the croissants have doubled in size, brush them with the egg yolk and milk mixture. Then put in the oven at 170 degrees for 15-20 minutes. Before serving, cut the croissants in half to spread butter and sprinkle cheese on top. Bake in the oven for 10 minutes at 170 degrees.
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Pan-fried eggs, a menu that generates income
food Food type Main Ingredients Take time Serve Thai 1 Snacks other 30 Min 1 place ingredient 3 ARO eggs, size 2, with lid, 30 eggs 10 grams ARO frozen minced pork 1 kg 2 ml Aero white soy sauce formula 1 6000 grams 10 ml Aero Soybean Oil 1 liter x 3 bottles 10 grams ARO pork sausage 300 grams 7 grams ARO Chinese sausage 500 grams 5 grams unsalted butter 10 grams of frozen mixed vegetables Aero 1 kg 1 organic cherry tomato, 300 g (15-21 pieces) 0.1 g. Safepack ground white pepper 1000 g. 1 ml. Maggi dipping sauce 200 ml. x 6 bottles 1 gram of spring onion Preparation Cut the pork roll into the desired size and boil in boiling water. Set aside. Stir-fry minced pork until cooked, season and set aside. Cut Chinese sausage into the desired size. Place in a pan and heat it up. Add a little water. Stir-fry until the oil from the Chinese sausage starts to come out and the sausage turns a nice color. Then set aside. Put a pan on the stove and add water. Wait until the water boils. Put butter in a foil cup and place the foil cup in a pan. Heat the water to cook the eggs. Wait until the eggs start to set before adding the toppings. Sprinkle with ground white pepper and chopped spring onions.
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Salmon Lemon Risotto
food Food type Main Ingredients Take time Serve Fusion food Meat dishes Salmon 45 Min 1 at ingredient Ingredients for fish marinade 1000 ml plain water 100 grams of Prungthip iodized table salt 50 grams of fine white sugar 5 grams coriander 1 lemon zest 150 grams of fresh salmon, cut into pieces, with skin, Marine Pro brand (ingredients for making fish steaks) Fish marinade 25 ml olive oil 10 grams garlic 3 grams fresh thyme leaves 0.5 grams of salt 0.5 g ground pepper 25 grams unsalted butter 150 grams Lemon Risotto 2 grams chopped parsley 3 ml Giuliano Tartufi White Truffle Olive Oil 0.25 yellow lemons (1/4 lemon) Ingredients for Lemon Risotto 170 grams chicken stock 10 ml olive oil 5 grams chopped onion 5 grams chopped shallots 2 grams minced garlic 15 grams Parmesan cheese 30 ml white wine 70 grams of Viander Arborio rice 10 grams unsalted butter 5 grams of salt 3 grams ground black pepper 5 grams of chopped pickled lemon zest 5 grams parsley 30 ml Millac Gold Cream 1 liter Preparation How to make fish steak (1 serving, takes 45 minutes) ) Take the salmon that has been marinated for 45 minutes and pat dry. Heat a skillet over medium heat. Add olive oil. Place fish backside down. Season with salt and pepper. Grill fish for 3-5 minutes per side. Turn and season with salt and pepper again. Add garlic, thyme, butter, and ladle the oil over the fish until cooked. Serve. Place the Lemon Risotto on a plate. Place the fish on the Risotto. Serve with the lemon. Sprinkle a little chopped parsley on the Risotto. How to make Lemon Risotto (1 serving, 40 minutes) Wash the rice in clean water 2-3 times and set aside. Place a pan over low heat, add olive oil, then add onion, chopped shallots and chopped garlic. Stir-fry until the onion is translucent (do not brown). Add rice and stir-fry until well combined. Add white wine. When the wine starts to dry, add soup stock, one ladle at a time. Continue to stir-fry until dry, then add soup stock until the rice is cooked. Then add butter, parmesan cheese, cream, salt, pepper, mix well, do not let the butter break. Add pickled lemon zest and it's done. How to make fish marinade (1 serving) Mix water, salt and sugar together until dissolved. Pat the fish dry and add to the marinade, then garnish with coriander and lime zest. Soak the fish for 45 minutes. This marinade can be reused up to 2 times.
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Sushi Burn
food Food type Main Ingredients Take time Serve Japan Meat dishes fish 30 Min 1 place ingredient 35 grams Prime Meat, American beef neck, sliced, frozen (1 piece) 20 grams MRP salmon fillet 1 piece 15 grams of seasoned sliced Saba fish, 1 piece 20 grams of grilled Japanese eel with soy sauce 70P, frozen 1 piece 5 ml Aero Teriyaki Sauce 5 grams Aero Mayonnaise 0.1 gram of Bandarun seaweed, cut into 1 cm wide sheets. 2 grams of frozen seasoned salmon roe 2 grams ARO Frozen Orange Flavored Fish Roe 0.5 grams finely chopped green onions 10 ml Aero Shoyu Sushi Recipe 5 grams ARO frozen fresh wasabi Rice balls: 18-20 grams of rice per piece, can make 11 pieces. 100 grams Aero Japanese rice for sushi 120 ml clean water 20 ml Sushi Rice Seasoning US-burned beef sushi 1 word rice ball 35 grams Prime Meat, American beef neck, sliced, frozen (1 piece) 5 ml Aero Teriyaki Sauce 5 grams Aero Mayonnaise 2 grams ARO Frozen Orange Flavored Fish Roe 0.5 grams finely chopped green onions Salmon Burn Sushi 1 word rice ball 20 grams MRP salmon fillet 1 piece 2 grams of frozen seasoned salmon roe Burnt Saba Sushi 1 word rice ball 15 grams of seasoned sliced Saba fish, 1 piece 5 ml Aero Teriyaki Sauce 2 grams ARO Frozen Orange Flavored Fish Roe Burned Eel Sushi 1 word rice ball 20 grams of grilled Japanese eel with soy sauce 70P, frozen 1 piece 0.1 gram of Bandarun seaweed, cut into 1 cm wide sheets. Set of 4 sushi toppings 1 word US-burned beef sushi 1 word : Salmon Burn Sushi 1 word : Burnt Saba Sushi 1 word : Burned eel sushi 10 ml Aero Shoyu Sushi Recipe 5 grams ARO frozen fresh wasabi 1 pair of Japanese chopsticks, tear-off type, size 21 cm, pack of 100 pairs 1 set Aero sushi tray with lid, pack of 25 pieces Preparation Wash Japanese rice until the water is clear, then soak for 30 minutes and cook until done. When the rice is cooked, scoop out the rice and season with sushi rice seasoning. Mix the ingredients together. Form rice into balls and set aside. Place salmon, sliced beef, saba, and eel on 4 balls of rice. Spread teriyaki sauce on the beef and saba fish, then burn all 4 pieces to give them color and aroma. Decorate the salmon sushi with salmon roe on top. Wrap eel sushi with seaweed, garnish with seasoned fish eggs and chopped green onion on saba sushi, sprinkle chopped green onion on meat sushi. Garnish with shredded oba leaves and daikon radish and serve the sushi with soy sauce, wasabi and pickled ginger.
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Noodle-free Rad Na with Chinese Kale
food Food type Main Ingredients Take time Serve Thai Noodles and pasta pig 30 Min 1 place ingredient 100 grams of kale 80 grams Pro Butcher Frozen Sesame Oil Marinated Pork 1 egg, Aero, size 2, with lid 40 ml Aero Sauce 1100 g. 240 ml clean water 1 gram Aero iodized table salt 200 grams x 12 bags 10 grams fresh garlic, peeled (minced) 30 grams Aero Soybean Oil 1 liter x 3 bottles 10 grams Aero tapioca flour 20 ml. clean water (used for mixing with tapioca flour) 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 Bring clean water to a boil, add salt, then blanch the chopped kale in it. Then, put the chocolate in clean water mixed with ice, and scoop it up and set aside to drain. Heat a pan with oil, then add pork and stir-fry until cooked. Add the sauce and water. Wait until the water boils. Mix the cornstarch with water and add it. Stir continuously until the water is thick. Crack the eggs into the bowl and stir until the eggs are cooked. Mix the ingredients well. Place the blanched kale stems on a serving plate. Pour the sauce over the kale. Serve with chili sauce, sugar, chili powder and pepper.
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Steamed sea bass and squid with lime
food Food type Main Ingredients Take time Serve Thai side dish fish 30 Min 1 place
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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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