Food recipes
Minty Mocha Mood
food Food type Main Ingredients Take time Serve Fusion food drink Other 20 Min 1 place
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Fresh Passion Americano
food Food type Main Ingredients Take time Serve Fusion food drink Other 20 Min 1 place ingredient Fresh Passion Americano Fresh Passion Americano
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Summer Mint Choc Chip
food Food type Main Ingredients Take time Serve Fusion food drink Other 45 Min 1 place ingredient Summer Mint Choc Chip Summer Mint Choc Chip
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Lush Lemon Milk
food Food type Main Ingredients Take time Serve Fusion food drink Other 20 Min 1 place ingredient Lush Lemon Milk Lush Lemon Milk
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Sour Smash Island
food Food type Main Ingredients Take time Serve Fusion food drink Other 20 Min 1 place ingredient Sour Smash Island Sour Smash Island
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Grilled BBQ Beef Served with Jaew Sauce and Corn Parmesan - by Chef Bu
food Food type Main Ingredients Take time Serve Fusion food Meat Dishes Beef 35 Min 1 place ingredient BBQ Beef with Corn Parmesan BBQ Beef with Corn Parmesan BBQ Beef with Corn Parmesan
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Banana Chocolate Pancakes and Vanilla Ice Cream - by Chef Benz
food Food type Main Ingredients Take time Serve Fusion food Sweets Flour & Bread 30 Min 1 place ingredient Chocolate Pancakes Banana Chocolate Pancakes Banana Chocolate Pancakes Banana
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Jasmine rice risotto with pork cubes
food Food type Main Ingredients Take time Serve Fusion food Rice and flour rice 45 Min 1 place ingredient 500 grams palm oil for frying 30 grams of three friends 10 grams of light soy sauce 3 grams baking soda 5 grams of white sugar 7 grams coriander 120 grams, Chat brand, 100% new jasmine rice 20 grams of celery leaves Part 3: Fried Minced Pork Meatballs 80 grams of CP frozen minced pork 12 grams garlic Ingredients for Part 1: Consommé Ground Pork Stock 500 grams CP frozen minced pork 30 grams coriander 30 grams garlic 70 grams celery 100 grams of carrots 100 grams of onion 200 grams egg white 1,000 grams of water 100 grams of Ros Dee concentrated noodle soup Ingredients for Part 2: Jasmine Rice and Minced Pork Risotto 50 grams of lard Season with salt 20 grams of celery leaves 15 grams of light soy sauce 50 grams of three spices (coriander root, garlic, pepper) 150 grams CP frozen minced pork Season with ground white pepper. 10 grams ground ginger 70 grams of white liquor, 40 grams Season with white sugar. 500 grams of Consume Pork Stock Preparation How to make: Part 1: Consume ground pork stock 1. Roughly grind together the onion, garlic, celery, carrot, minced pork and egg white. 2. Place a large pot on the stove and mix water and concentrated noodle soup. 3. Add the ground pork that was blended with the ingredients into the soup pot and stir until the ingredients are dissolved throughout the pot. 4. Bring the fermented pork to a boil over high heat. Reduce the heat to low and simmer for 45 minutes. (Do not stir or use high heat.) 5. Filter through a thin cloth and use. How to make Part 2 Jasmine rice risotto with minced pork 1. Heat a pan, add lard, and stir-fry the three spices until fragrant. 2. Add minced pork and stir-fry until cooked through. 3. Add jasmine rice and stir until well blended. 4. Increase the heat, add white liquor and wait until the alcohol evaporates. 5. Gradually add the minced pork soup one ladle at a time, while stir-frying the rice until the rice is cooked to the desired level and the liquid is at a slurry level. 6. Season with salt, ground white pepper, white sugar, and light soy sauce. 7. Add the ground ginger and celery leaves. Mix well. Ready to serve. How to make: Part 3: Fried Minced Pork Meatballs 1. Mix all ingredients with a cleaver and chop until well blended. 2. Form into balls, each weighing 15-20 grams. 3. Fry until cooked and dark brown. 4. Decorate with baked garlic cloves, confit in lard, fried pork rinds, young coriander shoots, and hot fried lard.
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Izakaya sea bass jaew hon
food Food type Main Ingredients Take time Serve Fusion food Rice and flour fish 45 Min 1 place ingredient Ingredients for Part 1: Jaew Hon Soup 100 grams of Thai Fa Jaew Hon soup 10 grams of galangal 5 grams basil leaves 5 grams of chopped spring onions 50 grams of shredded cabbage 100 grams of water 10 grams of chopped sawtooth coriander 5 grams chopped coriander 50 grams of glass noodles Ingredients for Part 2: Nam Jim Jaew Hon 100 grams of Thai Fa Jaew Hon soup 10 grams finely chopped coriander 10 grams of chopped spring onions 10 grams of chopped sawtooth coriander leaves 10 grams of flour mixed with melted water 60 grams of water 20 grams of roasted rice Ingredients for Part 3: Sea Bass Fish Balls 100 grams of Q-Fresh sliced sea bass fillet 1/4 teaspoon salt 1/8 teaspoon lime zest 1/4 teaspoon white pepper 1 egg white 1/4 teaspoon sugar 60 grams of shrimp meat Ingredients for Part 4: Grilled Sea Bass Season with salt Season with white pepper. 50 grams of Q-Fresh sliced sea bass fillet Season with salt 100 grams of rice bran oil Preparation How to make part 1: Jaew Hon soup 1. Put the Jaew Hon soup and water in a clay pot or prepared container. Bring to a boil. 2. Add vegetables, herbs and glass noodles. Boil everything until cooked. Ready to serve. How to make part 2: Nam Jim Jaew Hon 1. Dilute the Jaew Hon soup with water and bring to a boil. Add the dissolved cornstarch and stir until thickened. Turn off the heat and let it cool slightly. 2. Add roasted rice, coriander, sawtooth coriander, chopped spring onion. Ready to use. How to make part 3: Sea bass fish balls 1. Combine all ingredients in a food processor and blend until smooth and bouncy. 2. Form into 15-gram balls and boil in the jaew hon soup until cooked. 3. Scoop up and set aside. How to make part 4: Grilled sea bass fillet 1. Boil the sea bass in the jaew hon soup until cooked. Set aside. 2. Take the boiled sea bass and the boiled sea bass fish balls and skewer them. Then, coat them with the jaew hon sauce. 3. Grill using a grill placed on the stove top. Ingredients for Part 1: Jaew Hon Soup 100 grams of Thai Fa Jaew Hon soup 10 grams of galangal 5 grams basil leaves 5 grams of chopped spring onions 50 grams of shredded cabbage 100 grams of water 10 grams of chopped sawtooth coriander 5 grams chopped coriander 50 grams of glass noodles Ingredients for Part 2: Nam Jim Jaew Hon 100 grams of Thai Fa Jaew Hon soup 10 grams finely chopped coriander 10 grams of chopped spring onions 10 grams of chopped sawtooth coriander leaves 10 grams of flour mixed with melted water 60 grams of water 20 grams of roasted rice Ingredients for Part 3: Sea Bass Fish Balls 100 grams of Q-Fresh sliced sea bass fillet 1/4 teaspoon salt 1/8 teaspoon lime zest 1/4 teaspoon white pepper 1 egg white 1/4 teaspoon sugar 60 grams of shrimp meat Ingredients for Part 4: Grilled Sea Bass Season with salt Season with white pepper. 50 grams of Q-Fresh sliced sea bass fillet Season with salt 100 grams of rice bran oil Preparation How to make part 1: Jaew Hon soup 1. Put the Jaew Hon soup and water in a clay pot or prepared container. Bring to a boil. 2. Add vegetables, herbs and glass noodles. Boil everything until cooked. Ready to serve. How to make part 2: Nam Jim Jaew Hon 1. Dilute the Jaew Hon soup with water and bring to a boil. Add the dissolved cornstarch and stir until thickened. Turn off the heat and let it cool slightly. 2. Add roasted rice, coriander, sawtooth coriander, chopped spring onion. Ready to use. How to make part 3: Sea bass fish balls 1. Combine all ingredients in a food processor and blend until smooth and bouncy. 2. Form into 15-gram balls and boil in the jaew hon soup until cooked. 3. Scoop up and set aside. How to make part 4: Grilled sea bass fillet 1. Boil the sea bass in the jaew hon soup until cooked. Set aside. 2. Take the boiled sea bass and the boiled sea bass fish balls and skewer them. Then, coat them with the jaew hon sauce. 3. Grill using a grill placed on the stove top.
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Crispy sea bass with salted fish and white wine sauce
food Food type Main Ingredients Take time Serve Fusion food Dishes fish 59 Min 1 place ingredient Mix part 1: Crispy sea bass 400 grams of Q-Fresh frozen sliced sea bass fillet 2 liters of frying oil 10 grams of Ros Dee, rich noodle soup 100 grams of crispy flour, part 1 200 grams of crispy flour, part 2 200 grams of lime water Ingredients Part 2: Fish Curry Sauce 10 grams of coriander root 25 ml reduced white wine 400 grams coconut milk 1 tablespoon cornstarch 10 grams of Ros Dee, rich noodle soup 50 grams of white lemongrass 50 grams of sweet tamarind pulp 20 ml vegetable oil for frying 60 grams of Thai shallots 20 grams of fried salted fish 200 grams of water 20 grams of palm sugar Ingredients Part 3: Sweet Tamarind Gel 100 grams of seedless sweet tamarind pulp 175 grams of water 3 grams of salt 20 grams of brown sugar Ingredient Part 4: Pickled Chili 100 grams of sliced chili peppers without seeds 100 grams of white vinegar 25 grams fish sauce 50 grams of sugar Ingredient part 5: Coriander oil 50 grams fresh coriander leaves 150 grams canola oil Preparation How to make part 1: Crispy sea bass 1. Drain the fish and coat with seasoning powder. Set aside. Heat oil to 190 degrees. 2. Mix lime water with part 1 of the crispy flour until well blended. Add fish sauce and mix with the wet flour. 3. Remove the fish from the wet batter one piece at a time and place them in the bowl with the second portion of the crispy batter. 4. Use your fingers to gently mix the flour until it sticks to the fish. Fry for 5-6 minutes until crispy. How to make part 2: Salted fish curry sauce 1. Crush the coriander roots, lemongrass and shallots until slightly broken, then roughly chop into pieces. Set aside. 2. Heat a pot, add oil, stir-fry all the herbs, then add the fried salted fish. 3. Add white wine, wait until it reduces, then add water, stir until it reduces by half, then add coconut milk. 4. Bring to a boil, season with palm sugar, seasoning powder, and sweet tamarind gel. 5. Add cornstarch water, wait until boiling and thicken, strain with a fine sieve and set aside. How to make part 3: Sweet Tamarind Gel 1. Boil water and tamarind pulp for 3 minutes. Add sugar and salt. 2. Blend the tamarind pulp until smooth and remove any rough bits. How to make part 4: Pickled Chili Peppers 1. Cut the chili peppers in half lengthwise, remove the seeds, and slice into strips. 2. Boil rice vinegar, sugar and fish sauce until dissolved. 3. Put the chili meat into the nylon bag, followed by the still warm marinade, and put it in the vacuum machine. 4. Leave at room temperature. When ready to serve, strain out the water. If not used, store in the refrigerator. How to make part 5: coriander oil Blanch the coriander in boiling water for 15 seconds, then plunge into ice-cold water and squeeze out all the water. Pat the coriander dry with paper towels, then blend with the canola oil until finely chopped. Strain through a sieve once first, then filter through a paper coffee funnel or a thin white cloth.
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Jaew Bomb
food Food type Main Ingredients Take time Serve Fusion food Snacks rice 45 Min 6 places ingredient Ingredients for Part 1 - Deep-fried rice salad with minced pork and crispy fried salted egg 6 eggs, size 2, for boiling 350 grams , Chat brand, 100% new jasmine rice, cooked 50 grams of red curry paste 15 grams of sugar 2 eggs for frying 1 egg, size 2, for mixing with rice 100 grams of crispy flour 200 grams fine breadcrumbs 300 grams CP minced pork 25 grams fish sauce 5 grams finely chopped kaffir lime leaves 1 liter vegetable oil for frying Ingredients for part 2 - Pesto Jaew Hon Sauce 20 grams coriander leaves 20 grams of coriander 100 grams of Thai Fa Jaew Hon soup 50 grams basil leaves 60 grams canola oil 20 grams of parsley 40 grams of palm sugar 50 grams fresh lime juice Preparation How to make Part 1 - Deep-fried rice salad with minced pork and crispy fried salted egg 1. Bring water to a boil. Add room temperature eggs and boil for 6 minutes. Immediately shock in cold water. 2. Blanch the herbs for the sauce in boiling water for 15 seconds, then shock them in ice water. Squeeze out the water and set aside. 3. Mix cooked rice, minced pork and rice seasonings together. Add shredded kaffir lime leaves. 4. Peel the boiled eggs, pat dry, wrap with the rice and minced pork mixture, cover the wrapped eggs with cling film and put them in the freezer to set. 5. Heat oil to 170 degrees. Coat the soaked eggs with flour, egg, and breadcrumbs. Fry for about 5 minutes. Remove and set aside. Fry for another 1 minute. How to make part 2 - Pesto Jaew Hon Sauce 1. Take the blanched herbs and chop them into small pieces, then blend them together with the seasonings until smooth. 2. Serve
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Cyrus Tiramisu
food Food type Main Ingredients Take time Serve Western food Sweets Other 35 Min 1 place ingredient Cyrus Tiramisu Cyrus Tiramisu
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Boost Mousse Coffee
food Food type Main Ingredients Take time Serve Fusion food drink Other 20 Min 1 place ingredient Rise Matcha Float Coffee Rise Matcha Float Coffee
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Pulled Pork Croissant Sandwich
food Food type Main Ingredients Take time Serve Western food Snacks Flour & Bread 25 Min 3 places ingredient Pulled Pork Croissant Sandwich Ingredients 3 pieces Aero Gold fresh butter croissants 300 grams BMP smoked shredded pork 40 g Aero BBQ Sauce 3 pieces Aero Cheddar Cheese Slices 60 grams of onion, sliced 30 grams of cos salad Coleslaw Ingredients 300 grams of diced cabbage 60 grams of diced carrots 5 grams lemon juice 210 grams mayonnaise 60 grams sour cream Preparation Mix together BMP, smoked pulled pork and BBQ sauce. Heat over medium heat and stir-fry until fragrant. Set aside. Cut the croissants in half horizontally and place the lettuce leaves, tomatoes, cheddar cheese and reserved pulled pork on top. Top with another sliced croissant. Served with coleslaw
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Spaghetti with Meatballs
food Food type Main Ingredients Take time Serve Western food noodles and Pasta noodles and Pasta 25 Min 1 place ingredient 1 bag Aero Spaghetti with Frozen Pork Tomato Sauce 6 frozen pork balls 30 grams Aero Parmesan Cheese Powder 20 ml olive oil Preparation Heat a pan, add olive oil, then add Meat Balls and fry until the meatballs are a nice brown color. Add the Bolognese sauce and simmer with the Meat Balls until the sauce boils. Add the spaghetti and mix well. Then scoop onto a plate. Sprinkle with Parmesan cheese.
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Fried Shrimp and Green Salad Sandwich with Vinaigrette Dressing
food Food type Main Ingredients Take time Serve Fusion food Snacks Flour and Bread 25 Min 1 place ingredient Ingredients for Fried Shrimp Sandwiches 3 pieces of frozen fried shrimp sandwiches 300 ml palm oil 80 grams Mixed Salad Leaves Ingredients for Vineigratte Dressing 40 grams red wine vinegar 15 g Whole Grain Dijon Mustard 35 grams olive oil 0.4 grams of salt 0.3 grams ground pepper 2 grams lemon juice Preparation Fried Shrimp Sandwich Heat the oil and fry the sandwiches until golden brown. Set aside. Toss the salad leaves with the Vineigrette dressing until well blended. Served with fried shrimp sandwiches, beautifully arranged. How to make Vinaigrette In a mixing bowl, add the vinegar, Dijon mustard, salt, pepper and lemon juice. Whisk to combine. Slowly add olive oil, whisking while adding the mixture.
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Braised pork belly and fried mantou
food Food type Main Ingredients Take time Serve China Meat dishes Pork 120 Min 1 place ingredient 400 grams of pork belly, cut into 4x4 cm squares. 100 grams Aero multipurpose stew sauce 80 grams of small Chinese bok choy 500 ml plain water 1 piece Aero frozen mantou Preparation Dissolve the five-spice sauce and water together, then bring to a boil. Add pork belly, reduce heat to medium, and cover with lid. Continue to simmer for about 1.30 hours until the pork is tender. Boil the bok choy until cooked. Serve with braised pork belly. Cut the mantou into bite-sized pieces and serve with braised pork belly.
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Pulled Pork Pizza with Sourdough Dough
food Food type Main Ingredients Take time Serve Western food Rice and flour Flour & Bread 20 Min 1 place ingredient 90 grams Pulled Pork 70 grams of grated mozzarella cheese 70 grams of tomato pulp 8 grams rocket salad leaves 1 piece Aero Gold Sourdough Pizza Dough 50 grams Aero BBQ Sauce Preparation Spread the Sour Dough with BBQ Sauce, then sprinkle the Pulled Pork all over. Arrange the sliced tomatoes, then the mozzarella cheese. Bake in a preheated oven at 200 °C until the cheese melts. Remove from oven, cut into pieces and sprinkle with rocket leaves.
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Italian Sausage Bread
food Food type Main Ingredients Take time Serve Western food Snacks Flour & Bread 25 Min 1 place ingredient 50 grams cream cheese 30 grams chopped green onions 30 grams chopped onion 3 cherry tomatoes 15 grams rocket salad 1 tablespoon olive oil 120 g Aero Gold Italian Sausage 100 grams Aero French Baguette Preparation Cut the French bread into bite-sized pieces and brush with olive oil. Bake at 180°C for about 3 minutes. Set aside. In a mixing bowl, add cream cheese, chopped onion, chopped green onion, sour cream and beat with a whisk until combined. Spread the mixture from step 3 on the bread. Arrange the Italian sausage and cherry tomatoes beautifully. Sprinkle with rocket leaves.
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Spinach Soup and Vegetable Dumplings
food Food type Main Ingredients Take time Serve Fusion food Rice and flour Vegetable 45 Min 1 place ingredient 1 packet Delicia Frozen Spinach Soup 1 piece Aero frozen vegetable dumplings 1 teaspoon vegetable oil 10 grams whipping cream Preparation Heat the spinach soup until warm and set aside. Heat a pan, add vegetable dumplings, oil and water. Close the lid for about 30 seconds until the water boils, then open the lid. Wait until the water evaporates, the bottom will be crispy, scoop it up. Ladle the soup into bowls, add fried dumplings, and garnish with whipped cream.
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Crab stick croquettes served with vegetable salad, orange mustard dressing and scallion mayonnaise
food Food type Main Ingredients Take time Serve Fusion food Snacks Flour & Bread 45 Min 1 place ingredient Ingredients for Crab Croquettes 2 pieces of Aero Croquette with Crab Stick Filling 400 ml palm oil Ingredients for Orange Salad Dressing 40 Sunquick orange juice or concentrated orange juice (grams) 15 Whole Grain Dijon Mustard (g) 35 olive oil (g) 0.4 Salt (g) 0.3 Ground pepper (grams) 2 lime juice (g) 30 Aero Mayonnaise (grams) 110 mixed salad leaves (grams) Ingredients for Scallion Mayonnaise 60 Aero Mayonnaise (grams) 60 chopped green onions (grams) 4 lime juice (g) 0.5 tsp salt (g) Preparation How to make crab stick croquettes Heat oil over medium heat. Add crab stick croquettes and fry until golden brown. How to make orange salad dressing In a mixing bowl, combine the orange juice concentrate, Dijon mustard, salt, pepper, and lemon juice. Whisk to combine. Slowly add olive oil, whisking while adding the mixture. Add mayonnaise and mix well. How to make scallion mayonnaise Combine all the ingredients for the scallion mayonnaise in a mixing bowl and whisk until combined. Explore more topics
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Wide noodles, crispy chicken stir-fried with chilli paste
food Food type Main Ingredients Take time Serve Thai noodles and Pasta noodles and Pasta 30 Min 1 place ingredient 200 grams Aero frozen crispy chicken 140 grams of fresh wide noodles 40 grams Aero stir-fried sauce 15 ml. plain water 15 grams of shredded galangal 20 grams minced garlic 25 grams of sliced yellow chili 8 grams chopped red chili peppers 5 grams of kaffir lime leaves 15 grams of young pepper 4 grams basil leaves 500 ml vegetable oil Preparation Heat a pan, add the wide noodles and stir-fry until fragrant. Set aside. Fry the crispy chicken until golden brown and set aside. Heat a pan, add oil, garlic, chopped red chili, young pepper, galangal, and kaffir lime leaves. Stir-fry until fragrant. Add stir-fried sauce and crispy chicken. Stir-fry over high heat until well combined. Add basil leaves, turn off the heat, and serve on a plate with stir-fried wide noodles.
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Australian beef, kale with oyster sauce
food Food type Main Ingredients Take time Serve Fusion food Snacks Beef 30 Min 1 place ingredient 15 ml. Nguan Chiang light soy sauce, formula 1 500 grams of large kale 45 g. Maggi oyster sauce 5 grams of sugar 15 ml. plain water 15 grams fried garlic 250 grams Australian sirloin 45 g. Maggi oyster sauce 10 ml oil 45 g. Maggi oyster sauce Preparation Bring water to a boil, blanch the kale stems for 30 seconds, then add the kale leaves. Remove and soak in cold water. Make the sauce by adding oyster sauce, light soy sauce, sugar, and water. Set over low heat and mix until the sugar dissolves. Grill the steak. Heat a pan, add oil, and grill the meat until it is browned on both sides. Served
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Shabu with delicious sukiyaki sauce
food Food type Main Ingredients Take time Serve Japan Mala Hot Pot, Pork Pan & Shabu Seafood 25 Min 1 place ingredient 15 ml oil 40 grams of onion 300 ml. Pure Foods Shabu Soup, Original Flavor 60 grams of Chinese cabbage 60 grams of Emperor's Chinese Kale 100 grams of Chinese kale 50 grams of golden needle mushrooms 30 grams Japanese leeks 30 grams carrot 3 grams Aero dried wakame seaweed 80 grams Aero glass noodles 20 grams fresh shiitake mushrooms 200 grams of sliced meat 1 egg Preparation Sauté the onion with oil until it turns brown. Add the stock. Arrange the vegetables as desired, followed by the meat. Dipping sauce: Mix both ingredients together.
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Fried Calamari with Paprika and Lemon Mayonnaise Sauce
food Food type Main Ingredients Take time Serve Fusion food Snacks Seafood 45 Min 1 place ingredient Ingredients for Paprika Fried Squid 450 grams of fresh squid, sliced 75 grams Savepack Crispy Flour - for wet coating 150 ml lime water 240 grams Savepack Crispy Flour - for dry coating 45 grams of paprika powder, Yummy brand 1 liter oil for frying 65 grams lemon mayonnaise Ingredients for Lemon Mayonnaise Sauce (5 servings) 3 grams of salt 1 gram pepper 20 grams of sugar 30 ml. yellow lemon 300 grams real mayonnaise 3 grams of roasted Chinese garlic 3 grams chopped parsley Preparation Steps for making fried squid with paprika flavor Clean the squid thoroughly and cut into 1.5 - 2.0 cm thick slices. Drain and set aside. Mix lime water and wet flour together and set aside. Pat the squid dry. Coat it in wet flour, then coat it in dry flour. Use your fingers to gently coat the squid so that the flour sticks to the squid. Deep-fry at 180 degrees until crispy, about 3-5 minutes, depending on the size of the squid. When done, drain the oil and mix with paprika powder. How to make lemon mayonnaise sauce Bake the garlic until cooked for 15 minutes at 200-250 degrees. Place the garlic in a container and use a fork to roughly crush it. Dissolve sugar, salt, and chili with lime juice until the sugar dissolves. Add mayonnaise and roasted garlic. Mix well. Add chopped parsley (drain to prevent green smell)
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American fried rice
food Food type Main Ingredients Take time Serve Fusion food Rice and flour rice 45 Min 1 place Preparation Ingredients for fried chicken (serves 2) 2 pieces of boneless chicken thighs, 200 grams each 2 grams garlic powder 2 grams paprika powder 2 grams pepper 15 ml Maggi seasoning sauce 50 grams Savepack Crispy Flour for wet coating 100 ml lime water 150 grams Savepack Crispy Flour for dry coating 1 liter oil Ingredients for American Fried Rice 100 grams bacon 1 egg 50 grams of frozen tri-color vegetables Aro 15 grams of Aro yellow raisins 200 grams of cooked rice 60 grams Aro Tomato Sauce 1 gram pepper 15 ml Maggi seasoning sauce 1 piece fried chicken 1 gram parsley Preparation Marinate the chicken with MAGGI, pepper, garlic powder and paprika powder. Mix the flour with the mixture. Meanwhile, mix the flour with lime water in a ratio of 1 to 2 (wet flour). Take the wet flour mixed with 60 grams of chicken, coat with dry flour, and fry at 180 degrees until crispy. Fry the bacon until slightly browned and set aside. (Bake the bacon for 15 minutes at 160 degrees.) Make fried eggs and set aside. Heat a pan, add the tri-color vegetables and stir-fry until cooked, then add the raisins and cooked rice. Season with tomato sauce, pepper and Maggi. 6. Serve
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Chicken and Jalapeno Cheese Nachos
food Food type Main Ingredients Take time Serve Fusion food Snacks Flour & Bread 35 Min 1 place ingredient Ingredients Jalapeno Cheese Sauce (Serves 3) 30 grams unsalted butter 30 grams all-purpose flour 350 ml. fresh milk 120 grams cheddar cheese 3 grams of salt 5 grams of sugar 1 gram white pepper 30g Aero Frozen Jalapeno Peppers Ingredients for Nachos with Chicken Larb and Cheese Sauce 15 ml oil 200 grams minced chicken thigh meat 30 ml. plain water 5 grams of chicken seasoning powder 5 grams lemon powder 2 grams of chili powder 10 grams of sugar 10 ml fish sauce 5 grams of parsley 3 grams of spring onion 3 grams coriander 20 grams of shallots 170 grams cheese sauce 100g Mission Tortilla Chips, Original Flavor, Crispy Corn Chips 50 grams diced tomatoes 2 grams coriander Preparation Put butter in a pot and melt it. Then add flour. Use low heat and stir until the flour is cooked. Gradually add milk and mix well. Add cheese, salt, and pepper. Let the cheese melt into the sauce, add the jalapeno pepper (remove the seeds). Add minced chicken and stir-fry in a pan with chicken seasoning powder. Add a little water while stir-frying to prevent the chicken from being too dry. Season the chicken with chili powder, fish sauce, lime juice and sugar. Chop the vegetables and add them to the larb. Mix them together. Peel the tomatoes, remove the seeds and cut into small cubes. Arrange the corn chips in a bowl, top with the chicken salad, make 2 layers. Top with 6 tablespoons of cheese sauce and garnish with diced tomatoes and chopped coriander.
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Stir-fried chewy noodles with Mala cream sauce
food Food type Main Ingredients Take time Serve Chinese Noodles & Pasta Noodles & Pasta 30 Min 1 Serves ingredient 120 grams of sweet potato noodles 30 ml oil 10 grams chopped shallots 30 grams of frozen sliced lotus root 40 grams frozen cheese tofu 30 grams Aero Shabu Soup Mala 50 grams chicken stock 80 g Millac Gold Cooking Cream 3 grams dried chili 3 grams of spring onion 2 grams of spring onions (for decoration) Preparation Heat a pan and add oil. Then add chopped shallots and stir-fry until fragrant. Add sliced lotus root and stir-fry until cooked. Add mala sauce, whipping cream, and chicken stock. Mix all ingredients together, add cooked sweet potato noodles and season with sugar. Add the fried frozen cheese tofu and mix everything together. Arrange on a plate and serve with crispy pork and boiled baby bok choy.
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Hummus Dip
food Food type Main Ingredients Take time Serve Middle Snacks Flour & Bread 10 Min 1 place ingredient 300 g Alsada Hummus Dip 400 g. 50 grams Ondoliva extra virgin olive oil 1 gram ground paprika, ground chili 100 grams pita bread 70 grams yellow bell pepper 70 grams red bell pepper 80 grams Japanese cucumber 50 grams of cherry tomatoes 30 grams yellow tomatoes Preparation Pour the raw hummus into serving bowls, then sprinkle with olive oil and paprika. Toast the pita bread in a pan until hot, cut into pieces and arrange on a serving plate. Wash the vegetables thoroughly, cut into pieces for picking and dipping, arrange them nicely on a plate and serve.
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