Food recipes
Bamboo pith and pork bone soup
food Food type Main Ingredients Take time Serve Chinese food Rice and flour Pork 90 Min 2 at ingredient 2 packets of Thai Sky soup, pork flavor 500 grams of pork bones 5 grams coriander root 20 grams garlic 17 grams of bamboo pulp 5 grams of wolfberries 20 grams of Chinese herbal stew set 10 grams of boiled shiitake mushrooms, 30 grams 5 grams coriander 2 liters of water Preparation Bring water to a boil, then add pork bones and boil for 2 minutes. Take the bones out and shock them in cold water. Put water in a pot, Thai Sky, pork flavored soup, Chinese herbal stew, wolfberries, coriander root, garlic, and pork bones in a boiling pot. When the water boils, reduce the heat and skim off the foam. Add the boiled shiitake mushrooms. Serve garnished with coriander.
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Schweppes Ume Citrus
food Food type Main Ingredients Take time Serve Thai drink Schwepps Citrus Rasberry Soda 45 Min 1 place ingredient 120 ml HT Schweppes Citrus Raspberry Soda 330X6 15 ml Plum Syrup 15 ml. plain water 10 ml Aero frozen lemon juice 1000 grams 2 pieces of sweet plums
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Tom Yum Mentaiko Udon
food Food type Main Ingredients Take time Serve Fusion food noodles and Pasta Other 45 Min 1 place ingredient 30 ml. Dek Somboon, real fish sauce (Tom Yum sauce) 15 grams chopped galangal (Tom Yum sauce) 50 grams chopped lemongrass (Tom Yum sauce) 1 gram chopped kaffir lime leaves (Tom Yum sauce) 50 grams minced garlic (Tom Yum sauce) 50 grams of chopped shallots (Tom Yum sauce) 20 grams of chopped chili (Tom Yum sauce) 70 grams Aero Chili Paste (Tom Yum Sauce) 50 ml. Rice bran oil (Tom Yum sauce) 10 grams of sugar (Tom Yum sauce) 2 grams of salt (Tom Yum sauce) 60 grams of Tom Yum sauce 250 grams of cooked udon noodles 40 grams of lemon 200 grams of evaporated milk 80 grams of mentaiko 10 grams chopped green onions 1 gram of seaweed 30 grams wakame seaweed 10 grams of coriander 0.5 lime, 2 lime wedges Preparation Stir-fry oil with galangal and lemongrass until soft. Then add garlic, shallots, chili and stir-fry until cooked. Add kaffir lime leaves, chili paste, sugar, fish sauce, salt, stir-fry together, set aside. Put the pan on the stove, add evaporated milk, Tom Yum Paste and stir-fry until well blended. Then boil the udon noodles and stir-fry with the sauce until the sauce coats the noodles. Turn off the heat, add the lemon juice and mentaiko, and mix thoroughly with the noodles. Arrange the stir-fried udon on a plate and garnish with chopped green onions, shredded seaweed, wakame seaweed, coriander and lime wedge.
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Garlic butter lobster with pasta
food Food type Main Ingredients Take time Serve Fusion food Seafood Shrimp 30 Min 2 places ingredient 100 grams of unsalted butter (160 grams of garlic butter) 30 grams minced garlic (160 grams garlic butter) 3 grams chopped Italian parsley (160 grams garlic butter) 3 grams Italian basil (160 grams garlic butter) 160 grams garlic butter 15 grams Dijon mustard (160 grams garlic butter) 2 grams salt (160 grams garlic butter) 4 grams of sugar (160 grams of garlic butter) 4 grams of Aromat (160 grams of garlic butter) 1 gram ground black pepper (160 grams garlic butter) 1 piece Q Fresh frozen lobster tail 20 grams garlic butter Capellini Chili Garlic Ingredients 15 grams olive oil 15 grams sliced garlic 0.5 g. 1 dried chili pepper 2 grams Italian parsley 1 gram salt 1 gram ground black pepper 1 gram aromat 50 grams of Capellini noodles, size 1 20 grams Parmesan cheese 15 grams unsalted butter 0.25 lemon 1 piece Preparation Beat unsalted butter until white. Mix minced garlic, Italian parsley, Italian basil, salt, Thai chili. Aroma and sugar and butter that have been beaten together and then frozen. The cheese is then cut into pieces. Skewer the lobster to keep it straight and not bent. Blanch the lobster in boiling water for 2-3 minutes to make it easier to remove the meat. Shock the lobster in cold water to stop the heat and prevent overcooking. Remove the lobster meat from the shell. Place the lobster on a tray, place the garlic butter on the lobster meat, bake at 200 degrees for 4 minutes until the butter melts. Boil the capelini pasta in boiling water for 2 minutes. Heat a pan with olive oil and sliced garlic, dried chili. Stir-fry until the garlic starts to turn yellow, then add the boiled noodles and stir-fry. Season with salt, pepper, aroma and stir-fry again. Add the Italian parsley and butter and turn off the heat. Mix the Parmesan cheese with the pasta. Serve the capellini pasta on a plate with lobster and lemon.
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Sticky Rice Cupcakes
food Food type Main Ingredients Take time Serve Thai Sweets rice 45 Min 10 places ingredient 200 grams of Aero white glutinous rice Coconut milk for steaming 50 ml. Aero 100% UHT coconut milk 50 ml clean water Coconut milk for face 240 ml. Aero 100% UHT coconut milk 24 grams Aero rice flour 95 grams of pure white sugar, 1kg x 5 spoons 1 gram Aero iodized table salt, bag type, 5 kilograms put on makeup 150 grams of Thong Yod with Ant Eggs 10 pieces of sweetmeat 10 pieces packaging Preparation Soak glutinous rice in water for 30 minutes, then place 10 grams of rice in each foil cup, add 10 grams of coconut milk for steaming, and steam for 20 minutes. When the sticky rice is cooked, add 30 grams of coconut milk on top and steam for another 20 minutes until the surface cracks. Then decorate with sweet dumplings and edible flowers.
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Duck Confit Curry
food Food type Main Ingredients Take time Serve Fusion food Curry Duck 45 Min 1 place ingredient Confit duck 1000 grams Aero duck leg with hip 4 pieces 1000 ml olive oil 100 grams of lemongrass, 5 stalks 15 grams of salt 50 ml. Palm oil (for frying skin) 500 ml. curry 30 grams Aero Red Curry Paste 300 ml. Amphawa coconut milk box (first round) 100 ml. Amphawa coconut milk box (second round) 15 grams fish sauce 15 grams of palm sugar 1 gram of kaffir lime leaves 5 grams basil Fruit Salsa 50 grams pineapple 30 grams blueberries 50 grams of green grapes 5 grams basil 2 grams of salt 3 grams of sugar 10 grams chopped red chili 15 grams of peeled and chopped shallots 30 grams olive oil 10 ml lemon juice 1 serving 60 grams of fruit salsa 60 grams of red curry sauce 1 piece confit duck leg Decorate , decorative flowers Preparation Rub salt all over the duck pieces and refrigerate for 2 hours. Heat olive oil, add lemongrass and turn off the heat to release the lemongrass essential oils. Then put the duck in a pot and pour in the oil. Turn on low heat, temperature not exceeding 70 degrees, simmer for 3-4 hours or until the duck meat is tender. Let the duck cool down. Then deep-fry in oil only on the skin side until crispy. Put coconut milk in a pan and stir-fry with curry paste until cooked. Season with fish sauce, palm sugar and stir together. Add the kaffir lime leaves and basil, stir-fry for a bit longer and turn off the heat. Mix olive oil with salt, sugar, and lemon juice. Mix well. Then add pineapple, blueberries, grapes, shallots, chili and basil. Mix the ingredients together. Served with duck confit and fruit salsa. Decorate with beautiful flowers.
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Dried chesuki
food Food type Main Ingredients Take time Serve Fusion food Suki Glass Noodles 45 Min 1 place ingredient 80 grams of Chongjongwon Korean glass noodles, soaked in water 20 grams of celery 20 grams morning glory 20 grams of cabbage, 1 pack, 400 - 600 grams / piece 10 grams of golden needle mushrooms 10 grams shimeji mushrooms 30 grams of imported carrots, Chinese/Vietnamese 50 grams Aero Bacon 1000 grams 15 ml Aero Soybean Oil 1 liter x 3 bottles 1 piece Aero chicken egg, size 2, with lid, 30 pieces x 1 1,000 ml clean water for making soup (broth) 12 grams Aero soup powder (soup) 100 grams Aero Cantonese Suki Sauce 0.5 limes Preparation Heat a pan with oil, then add sliced pork and stir-fry until cooked. Add vegetables and a little bit of soup to help the vegetables cook more easily. Add mushrooms and eggs and stir-fry until the eggs start to set, then add Korean glass noodles and stir-fry sauce until well blended. Served with lemon wedges and Aero brand sukiyaki sauce.
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Herb-baked riceberry and mackerel
food Food type Main Ingredients Take time Serve Thai Rice and flour fish 60 Min 1 place ingredient 120 grams of Benjarong brand riceberry 120 grams of mackerel, 1 piece 30 ml palm oil for frying (1 liter) 0.5 grams of salt 0.5 g ground white pepper 240 ml stock 15 grams minced garlic 15 grams chopped coriander root 1 gram ground white pepper 10 grams of sliced galangal 15 grams of lemongrass, sliced diagonally 2 grams of dried chili peppers, cut into sections 0.5 grams of salt 3 ml fish sauce 5 grams of white sugar 30 grams rice bran oil 5 grams of kaffir lime leaves, remove stems and deep-fry until crispy 5 grams of dried chili peppers, stems removed, fried until crispy Preparation Heat a pan with oil, add chopped garlic and chopped coriander root. Stir-fry until fragrant, then add pepper, galangal, lemongrass, and dried chili. Add in the riceberry. Season with salt, fish sauce, and sugar. Stir to mix well. Place the rice ingredients in a clay pot and add the stock. Cover with foil and bake at 180 degrees for 45 minutes. Heat a pan with oil, sprinkle salt and pepper on the mackerel. Place the fish in a pan and fry until cooked. Place the fish on the herb-baked rice, sprinkle with fried kaffir lime leaves and fried dried chili peppers, and serve with seafood sauce. Tips Stir-fry the herbs until fragrant before adding the rice. The amount of water used to cook rice
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Old Fashioned Sandwich
food Food type Main Ingredients Take time Serve Fusion food Rice and flour Vegetable 45 Min 1 place ingredient 500 grams Aero sweetened condensed creamer 2 kg x 1 bag (mayonnaise spread, mixed weight 1,045 grams) 3 Aero eggs, size 2 x 15 eggs, only egg yolks (mayonnaise spread mixed, weight 1,045 grams) 500 grams of Aero Mayonnaise (Mayonnaise Spread, mixed to weigh 1,045 grams) 4 sheets of Aero sandwich bread, 25g per sheet = 1 pack contains 600g 60 grams Aero Chicken Bologna 1 piece 15 grams use 4 pieces 15 grams Aero shredded pork and chicken 40 grams of mayonnaise spread Preparation Place a mixing bowl over a pot of simmering water and stir continuously until the eggs start to change color. Then mix mayonnaise and condensed milk together in a 1:1 ratio. Spread the mixed mayonnaise on 4 slices of bread, spreading it on one side only. Combine the bread with the ham and shredded pork and sandwich the three slices of bread together. Take the bread and cut it into triangles. When cut, it can be divided into 2 servings. 6. Put them in boxes for distribution.
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Refreshing Coffee
food Food type Main Ingredients Take time Serve Thai drink Coke, soft drink, sugar-free formula 45 Min 1 place ingredient 100 ml HT Schweppes Lemon Soda NS 330 ml X 6 cans 60 ml black coffee 15 ml Yuzu syrup 5 ml honey 2 pieces lemon
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Sticky rice with longan
food Food type Main Ingredients Take time Serve Thai Sweets Fruit 45 Min 1 place ingredient 400 grams Aero 100% UHT coconut milk 1000 ml. 2 grams of rice flour 1 gram salt 15 grams pandan leaves 1 kilogram of fresh longan pulp, pitted 400 grams of glutinous rice 500 grams of white sugar 3 liters of water 1 gram salt 50 grams of tapioca flour 100 grams of tapioca flour Preparation Coconut milk portion Separate a small amount of coconut milk and mix with rice flour. Stir until dissolved. Mix the remaining coconut milk with the coconut cream and put it in a pot. Add the tied pandan leaves and salt. Mix well and bring to a boil. Gradually pour the dissolved rice flour into the pot and stir quickly until boiling again. Turn off the heat and remove from heat. Glutinous rice portion Wash the glutinous rice thoroughly. Soak the washed rice in warm water for about 15-20 minutes. Steam the soaked rice for 30-35 minutes and set aside. Mix tapioca flour and tapioca flour together, then add water and stir until the flour dissolves. Pour plain water into a pot, add pandan leaves and tie them together until the water boils. Pour the mixed flour into a pot and add the sugar and stir quickly to combine. Pour cooked sticky rice into the pot prepared in step 3. Stir until the sticky rice breaks up and mixes with the flour water. Then add the peeled fresh longan. Stir until well blended. Set aside for a while. Then serve with the prepared coconut milk.
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Fresh longan juice
food Food type Main Ingredients Take time Serve Fusion food drink Fruit 45 Min 5 places ingredient 200 grams of white sugar 50 grams brown sugar 2 liters of water 10 grams pandan leaves 1 kilogram of fresh longan pulp, pitted 1 gram salt Preparation Wash the longans to remove dust, then remove the seeds and skins. Take the longans that have been removed and wash them thoroughly. Bring water to a boil in a pot, then add pandan leaves and sugar. Stir until dissolved, then add a little salt. Wait for the water to boil again. Add longan pulp and continue to boil for about 3-5 minutes. >> If the longan pulp used is soft and mushy, boiling for only 3 minutes is sufficient. Cover the pot and leave it to cool so that the longan aroma permeates the longan juice. Serve with ice and top with a generous amount of longan pulp. Tips After boiling, cover the pot and leave it to cool so that the longan aroma permeates the syrup.
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Apple Herbal Lime
food Food type Main Ingredients Take time Serve Fusion food drink Schweppes Lemon Soda 45 Min 1 place ingredient 100 ml. Schweppes Lemon Soda, sugar-free formula 15 ml. Apple syrup 2 ml. lemon juice 2 basil leaves Lemon Preparation Pour 15 ml of apple syrup into a glass and top with 2 ml of lemon juice. Use a bar spoon to mix well. Fill a glass with ice. Top with 100 ml of Schweppes Lemon Soda, sugar-free. Decorate beautifully with basil leaves and lemon.
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Pink Wake Up Tea
food Food type Main Ingredients Take time Serve Fusion food drink Schwepps Citrus Rasberry Soda 45 Min 1 place ingredient 120 ml. Schweppes Citrus Raspberry Sugar Free 50 ml. Oolong tea 10 ml. Pomegranate syrup 10 ml. honey 2 pieces lemon Preparation Pour 50 ml of oolong tea into a glass, followed by 10 ml of pomegranate syrup and 10 ml of honey. Use a bar spoon to mix the ingredients together. Fill a glass with ice. Top with 120 ml of Schweppes Citrus Raspberry Sugar Free. Decorate beautifully with a lemon.
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Condo Fried Oysters
food Food type Main Ingredients Take time Serve Thai Seafood Chilean Mussels 45 Min 1 place ingredient 100 grams of imported carrots, Chinese/Vietnamese, 1 kg 100 grams of radish 1 kg 5 grams of spring onions, 300 grams of green onions 250 grams tempura flour 80 g Aero Frozen Chilean Mussels 400 ml Bonus Palm Oil 2 liters x 2 bottles 400 ml clean water 20 grams Aero Chicken Dipping Sauce 20 grams Aero Sriracha Chili Sauce 0.5 g Aero Ground Pepper Preparation Squeeze out some of the water from the mussels, then set aside. Mix tempura flour and water together, then add mussels and shredded vegetables. Heat oil in a pan to 150 degrees Celsius, then fry. Separate into pieces: oysters + vegetables. Sprinkle with ground white pepper before serving and serve with dipping sauce.
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Spicy Salad with Two Friends and Fried Miang Leaves
food Food type Main Ingredients Take time Serve Fusion food Snacks fish 45 Min 1 place ingredient 100 grams of fresh tuna fillet 100 grams of fresh salmon fillet 30 grams Aero Chili Paste 10 grams Aero frozen lemon juice 10 grams of mint leaves 20 grams chopped lemongrass 20 grams of sliced shallots 5 grams of shredded kaffir lime leaves 10 grams chopped coriander leaves 2 sheets of Vietnamese rice paper For decoration, cucumber For decoration, tomatoes For garnishing salad greens 70 grams of Aero brand Pad Thai sauce 80 grams of Aero brand seafood dipping sauce Preparation method Cut the Vietnamese rice paper into small squares, about 2 x 2 inches in size, and fry over high heat. Set aside. Grill the tuna and salmon on a pan over high heat for about 1-2 minutes per side and cut into bite-sized pieces. Set aside. Mix Aero ready-made dressing, Aero chili paste, and Aero lime juice together. Add sliced lemongrass, sliced shallots, sliced kaffir lime leaves, sliced mint leaves, and sliced coriander to the dressing. Mix well. Taste and adjust seasoning as desired. Place the sliced fish on a plate. Pour the prepared dipping sauce over it. Garnish with cucumber and tomato. Serve with fried rice paper leaves. Recommendations - When frying Vietnamese rice paper, use high heat. This will make it fluffy and crispy for a long time and not tough. - Salmon and tuna do not need to be grilled until cooked, just enough to color.
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Grilled Saba with Jaew Sauce and Fried Sticky Rice Spring Rolls
food Food type Main Ingredients Take time Serve Fusion food Snacks fish 40 Min 2 places ingredient 160 grams (1 piece) frozen mackerel 20 grams Aero Jim Jaew 5 grams of roasted rice 5 grams chopped coriander leaves For decoration, cucumber For decoration: basil leaves For decoration, tomatoes 2 sheets Aero frozen spring roll sheets 100 grams of steamed glutinous rice Preparation method Place the frozen mackerel outside to thaw, then grill it on a pan until cooked. Wrap the spring roll sheets with the steamed sticky rice and set aside. Heat the stove and fry the prepared sticky rice spring rolls over medium heat until both sides are golden brown. Cut the grilled mackerel and spring rolls into bite-sized pieces and arrange on a plate. Pour over the Aero sauce and dipping sauce, sprinkle with roasted rice, coriander, garnish with basil leaves and cucumber. Serve. Recommendations When wrapping the sticky rice filling, cover all sides tightly to prevent oil from getting inside during frying, which will make the rice hard and not tasty.
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Baked Cheese Dumplings
food Food type Main Ingredients Take time Serve Japan Snacks Dumplings 45 Min 1 place ingredient 10 pieces of Aero brand pork dumplings 8 ml clean water 5 ml oil 280 grams mozzarella cheese 30 ml. Gyoza dipping sauce Preparation Arrange the gyoza in a pan. Add water and oil to the pan. Use low heat, cover the pan, and cook for 4 minutes. When the gyoza are cooked, place them on the prepared container. Sprinkle mozzarella cheese over the top. Bake at 200 degrees for 4-5 minutes. Served with dipping sauce
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Stir-fried egg tofu with chili and salt
food Food type Main Ingredients Take time Serve Thai Dishes Tofu 20 Min 1 place ingredient 3 tubesCP Delight egg tofu, cut into pieces 100 gramsAero corn flour 50 ml.Oil for frying 500 ml. 60 gramsof oil for stir-frying 70 gramsminced garlic 7 grams of sliced chili peppers 20 gramschopped red chili 10 grams chopped coriander root 3 gramsof salt 15 grams of sugar 3 gramsseasoning powder 3 gramschopped celery (for decoration) 3 grams coriander (for decoration) 3 gramsof chili peppers (for decoration) Preparation Coat the tofu in cornstarch, then shake off the flour. Heat the oil and fry the tofu until golden brown and crispy. Set aside. Put a pan on the stove, add a little oil, when it is hot add garlic and fry until the garlic turns yellow then drain and set aside. Then add the coriander roots, chili peppers and chili peppers and stir-fry with oil until fragrant. Add fried garlic and fried tofu, season with salt, sugar and seasoning powder, mix well. Add the chopped Chinese celery and mix again, then turn off the heat. Arrange on a serving plate and garnish with a little coriander.
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Fried rice with pork crackling chili paste
food Food type Main Ingredients Take time Serve Thai Rice Dish Other 45 Min 1 place ingredient Pork crackling chili paste, yield 200 grams 500 grams of frozen pork fat, cut into strips, Aero 30 grams of water 2 grams of salt 10 grams of chili powder 40 grams Aero fried shallots 40 grams, Safepack, ready-to-use fried garlic 2 grams of salt 10 grams of sugar 2 grams seasoning powder Fried rice with pork crackling chili paste, 2 servings 60 grams of lard 15 grams minced garlic 2 Aero duck eggs, size 1 225 grams cooked rice 450 grams 2 grams of salt 20 grams of sugar 8 grams of seasoning sauce 100 grams of pork crackling chili paste (fried with rice) 0.5 eggs Aero salted boiled eggs, half an egg 20 grams of pork crackling chili paste (to sprinkle on top) Garnish with cucumber Garnish with carrots Garnish with coriander Garnish with white turmeric Preparation Cook rice: 500 ml rice, 750 ml water. Put the lard, salt and water in a pan. Then fry the pork rinds until the lard comes out of the lard and turns a nice yellow color. Then set aside. Add pork rinds, fried garlic, fried shallots, salt, sugar, and chili powder. Seasoning powder, mix well. Heat a pan with oil. When hot, add chopped garlic and fry until fragrant. Add the eggs and spread them out. Add the cooked rice and stir-fry. When the eggs start to coat, season with salt, sugar and Seasoning sauce, stir-fry until well blended, then turn off the heat. Add the pork crackling chili paste and mix well. Served with salted eggs and fresh vegetables.
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Giant bouncy pork noodles
food Food type Main Ingredients Take time Serve Thai noodles and Pasta Pork 45 Min 1 place ingredient 80 grams of large noodles 30 grams Aero frozen broccoli 1000 grams 80 grams of frozen bouncy pork, 1000 grams 1 piece Aero chicken egg, size 2, with lid, 30 pieces x 1 50 ml Aero Soybean Oil 1 liter x 3 bottles 1,000 ml clean water 40 grams Aero tapioca flour 1000 grams 40 ml. clean water, dissolve the flour 12 grams Aero soup powder 8 grams of red chili peppers, per pack 8 grams of yellow chili, 100 grams per pack 10 ml. Distilled vinegar 5% Aero 4500 ml. X1 10 ml. Safepack fish sauce mix 700 ml. x 3 bottles 100 grams Aero soybean paste recipe 1 800g x 3 10 grams of pure white sugar, 1kg x 5 spoons 0.5 grams Aero ground pepper 500 grams Preparation Put water, vegetable scraps and Aero soup powder in a pot to make soup. Boil for 20 minutes, then drain the vegetable scraps. Put a pot of water on the stove to boil the vegetables and pork balls, then set aside. Heat a large pan with oil and fry the noodles. Add the eggs and fry until golden brown. Served with a bunch of condiments
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Steamed chicken with herbs and red sauce
food Food type Main Ingredients Take time Serve Thai Dishes chicken 60 Min 1 place ingredient Steamed Chicken, 2 servings 500 pieces, 2 pieces of chicken legs with hips 6 grams of Thai Fa seasoning powder, chicken flavor 15 grams peeled garlic 2 grams Aero black peppercorns 10 grams of coriander root 15 ml. cooking oil 20 ml. plain water Red Sauce 2 servings 300 ml water 60 grams hoisin sauce 30 grams oyster sauce 7 grams of sugar 10 ml Chinese liquor 10 grams Hong Kong tapioca flour 10 grams water 5 grams of soaked shiitake mushrooms, sliced, 20 grams 30 grams of ginkgo 15 ml. oil for stir-frying 1 gram Safepack ground white pepper 4 grams of Thai Fa seasoning powder, chicken flavor 1 serving 1 piece steamed chicken 200 grams of red sauce 400 g Aero Frozen White Asparagus Preparation Use a fork to poke holes all over the chicken pieces. Pound the coriander roots, garlic, and pepper together. Mix the seasoning powder with water and the three pounded ingredients together. Then marinate with chicken pieces so that the marinade penetrates the chicken meat. Add rice bran oil and mix thoroughly with the chicken pieces again. Set aside for half an hour. Then steam until cooked. Heat a pan with oil and shiitake mushrooms and stir-fry until they start to turn yellow. Add Chinese rice wine, ginkgo nuts, soup, hoisin, oyster sauce, sugar, and pepper. Simmer until the sauce starts to boil, then add the cornstarch mixed with water and simmer until thick. Serve the chicken on steamed asparagus and top with red sauce and garnish with coriander.
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Roasted pork belly with garlic sauce
food Food type Main Ingredients Take time Serve Thai Dishes Pork 20 Min 1 place ingredient 450 grams of long pork belly 2 grams of salt 1 liter of water 50 liters, 1 liter of frying oil 20 grams of oil for stir-frying 30 ml. Dek Somboon Seasoning Sauce 60 grams of palm sugar 30 grams of water 1 gram Safepack ground white pepper 3 grams garlic powder 20 grams, Safepack, ready-to-use fried garlic 20 grams Aero fried shallots 3 grams Safepack ready-to-use fried garlic (decoration) 3 grams Aero fried shallots (decoration) Garnish with coriander Garnish with sliced chili peppers Preparation Bring water to a boil, add salt, then add pork and boil until cooked. Set aside the boiled pork and cut into bite-sized pieces. Heat a pan with oil for frying. When the oil is hot, add the pork belly and fry until golden brown. Then set aside. Put oil, water, salt, seasoning sauce, palm sugar, garlic powder, white pepper in a pan and simmer until the sauce thickens. Put the fried pork belly in the pan and stir-fry until the sauce coats the pork pieces. Arrange pork on a plate, sprinkle with fried shallots and fried garlic, and garnish with coriander.
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Fried soft-shell crab with chili and salt and stir-fried noodles
food Food type Main Ingredients Take time Serve Fusion food Snacks Crab 40 Min 1 place ingredient 200 grams of frozen soft-shell crab 50 grams Aero fried garlic slices 30 grams Aero All-Purpose Stir-Fry Sauce 100 grams of crispy flour 50 grams minced garlic 15 grams chopped red chili peppers 30 grams of chopped green chili peppers 30 grams chopped coriander root 20 grams chopped green onions 1 teaspoon Aero Chicken Seasoning Powder ½ teaspoon sugar ½ teaspoon light soy sauce 15 grams vegetable oil for frying Palm oil for frying 10 grams of fried dried chili 10 grams of fried kaffir lime leaves 100 grams of dry white vermicelli, soaked in water 1 tablespoon light soy sauce 1 teaspoon dark soy sauce ½ teaspoon sugar Preparation method Fried soft-shell crab with chili and salt Wash the soft-shell crabs, cut into 4 pieces, and coat with flour to fry until crispy. Put oil in a pan and heat it over medium heat. Then, put the crabs coated with flour in and fry until golden brown. Scoop them up and drain the oil. Set aside. Heat a pan with oil, add chopped garlic, chopped coriander root, chopped garden chili, stir-fry over medium-low heat until fragrant. Then season with Aero All Purpose Stir-fry Sauce, Aero Chicken Seasoning Powder, sugar, light soy sauce, taste and adjust to your liking. Mix the fried soft-shell crabs together. Sprinkle with fried garlic, fried kaffir lime leaves, fried chili peppers and chopped spring onions. Traditional fried noodles Soak dry white vermicelli in water until soft. Stir-fry garlic until fragrant and add the soaked rice vermicelli and stir-fry until well combined. Season with light soy sauce and dark soy sauce. Serve with stir-fried soft-shell crab with chili and salt.
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Grilled shrimp, fried dumplings, mala mayo sauce and buttered corn
food Food type Main Ingredients Take time Serve Fusion food Snacks Shrimp 50 Min 2 places ingredient 100 grams of peeled white shrimp 50 grams Aero Mala Sauce 100 grams Aero frozen sweet corn 50 grams Aero Frozen Pork Gyoza For decoration, Aero, frozen seasoned fish eggs 10 grams of Mae Noi Mala powder 30 grams unsalted butter 3 grams of salt For decoration: coriander For decoration: chopped green onions 80 grams Aero Mayonnaise 20 grams Aero Mala Sauce Preparation method Grilled shrimp with mala sauce Peel the white shrimp, remove the intestines, and wash them. Then, skewer them and set aside. Grill the shrimp until cooked and spread with Aero Mala Sauce. Deep-fry Aero Pork Gyoza over medium heat until cooked. Serve with Mala Mayo Sauce. Fry the butter with the corn. Season with salt and sugar. Arrange on a plate and serve. Sprinkle with mala powder. Garnish with seasoned fish eggs, chopped spring onions and coriander. Mala Mayo Sauce Mix mayonnaise and mala sauce together. Taste and adjust seasoning as desired. Recommendations If you want to add more spiciness to the Mala Mayo sauce, you can add some Mala powder.
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Lobster Bruschetta with Seafood Mayo
food Food type Main Ingredients Take time Serve Western food Snacks Seafood 50 Min 1 place ingredient 150 grams diced lobster 10 pieces of French bread, sliced 50 grams diced cherry tomatoes 30 grams of diced onion 20 grams diced celery 20 grams diced green bell pepper ½ teaspoon paprika powder 10 grams finely chopped garlic 20 grams olive oil Fingertips grab salt Fingertips pick up pepper For decoration: coriander Seafood Mayo Sauce Ingredients 10 grams Aero Mayonnaise 50 grams Aero seafood sauce Preparation method Put olive oil in a pan and heat it over the stove. When hot, toast the bread until it turns brown on both sides. Place lobster, tomatoes, onion and celery in a mixing bowl and toss to combine. Set aside. Make seafood mayo by mixing Aero Mayonnaise and Aero Seafood Sauce together. Add the seafood mayo to a bowl and mix with the lobster. Season with salt, pepper, and paprika. Taste and adjust seasoning as desired. Place the lobster salad on the bread and garnish with coriander leaves. Serve. Recommendations - If you want to add more sourness and freshness, you can add juice and lemon or lime zest. - Bread can be changed to Sourdough Bread.
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Crispy sea bass with three-flavor sauce
food Food type Main Ingredients Take time Serve Fusion food Snacks fish 40 Min 2 places ingredient 150 grams Aero Pad Thai Sauce 300 grams of sea bass fillet, cut into pieces 200 grams of crispy flour 50 grams finely chopped red chili peppers 20 grams finely chopped garlic 25 grams finely chopped coriander root 25 grams finely chopped shallots 20 grams of finely chopped pickled garlic 15 grams vinegar 2 tablespoons vegetable oil For garnish: sliced red chili peppers For decoration: coriander 1 pack of dry white vermicelli Preparation method Coat the sea bass with the crispy flour and set aside. Then, heat oil in a pan over medium heat until hot. Add the fish and fry until golden brown. Remove and drain the oil. Set aside. Heat a pan over the stove and add vegetable oil. When hot, add the finely chopped red chili, shallots, garlic, coriander root, and pickled garlic. Stir-fry until fragrant. Add Aero Pad Thai Sauce and vinegar. Stir-fry until fragrant. Taste and adjust seasoning as desired. Then add the sea bass that has been set aside and mix it together again. Turn off the heat and place on a plate ready to serve. Garnish with sliced red chili and coriander leaves. Serve with crispy rice vermicelli. How to make crispy noodles Take the dry rice vermicelli and dry it and sprinkle a little water until damp. Place a pan on medium heat with oil. Take the white noodles that have been set aside and fry them a little at a time for about 3 seconds. Then remove them from the oil and drain. Recommendations Do not fry the noodles for too long as it will burn and the color will not be beautiful. When frying, the oil must be very hot so that the noodles will puff up beautifully and stay crispy for a long time.
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Korean Grilled Beef Ribs Kalbi
Marinated short ribs seasoned with yakiniku sauce, grilled until cooked and fragrant. Served with spicy gochujang sauce. Eat with kimchi, sesame leaves, coriander, garlic. Delicious in the original Korean style. food Food type Main Ingredients Take time Serve Fusion food Rice and flour Vegetable 45 Min 1 place ingredient 20 grams of Yakiniku sauce, Aero brand, 1000 g. X1 200 grams PRO-B Thai Wagyu Rib 250G 15 grams Gochujang (Korean chili sauce) 1kg.X1 15 grams of seafood dipping sauce, Aero brand, 1100 g. X1 15 grams of corn syrup 2.45 kg.X1 30 grams of onion, peeled 2 grams red chili pepper 2 grams of white sesame 30 grams of Jinmi cabbage kimchi 5 Korean sesame leaves 20 grams coriander 2 grams of peeled Chinese garlic cloves 5 grams of green chili peppers 200 grams of Japanese rice, Sasanishikiero Preparation method Season the ribs with yakiniku sauce, then grill until cooked. Cut the meat into bite-sized pieces. Mix gochujang sauce, seafood sauce and corn syrup together. Mix the meat, sauce, and onion and red pepper together. Arrange on a plate, garnish with garlic, Korean chili pepper and sprinkle with sesame seeds. Served with Japanese rice, sesame leaves, coriander and kimchi.
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Hash Brown Canapes with Pulled Pork
Hashbrown Canape with Pulled Pork Crispy hash browns served with caramelized onions and tender pulled pork, seasoned with spices. food Food type Main Ingredients Take time Serve Western food Snacks Other 40 Min 4 places ingredient Pulled Pork Ingredients 1000 grams of pork neck 10 grams of salt 20 grams brown sugar 2 grams ground pepper 5 grams smoked paprika 5 grams garlic powder 5 grams dried oregano 3 grams ground cumin 3 grams paprika 15 grams oil 150 grams of broth 150 grams of barbecue sauce Side dish ingredients 500 grams of onion 20 grams of oil Canape Ingredients 1000g Aero Hash Brown Triangle 1000 grams palm oil (for frying) 50 grams fresh jalapeno pepper 30 grams Tabasco sauce 30 grams alfalfa 30 grams red radish Preparation method Toss the pork in a pan with the seasonings: salt, pepper, brown sugar, oil, garlic powder, paprika, smoked paprika, oregano, and ground cumin. Then place the pork in a tray, add the soup, wrap it tightly with foil, and bake at 150oC for 2 hours or until the pork is tender and can be separated with a fork. Mix the shredded meat with the sauce and bake for another 15 minutes. Set aside. While waiting for the pork to bake, cut the onion into thin strips, then stir-fry with oil until it turns caramelized and soft. Set aside. Fry hash browns in hot oil for about 3-5 minutes or until golden brown. Drain. Place the hash browns on a plate, top with the caramelized onions and pulled pork. Garnish with sliced jalapeno, alfalfa, red radish, and drizzle with Tabasco sauce.
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Mala Hot Pot
Mala Hot Pot Mala hot pot with a rich flavor from pork bone soup and a spicy flavor from Mala sauce. Eat with vegetables, noodles and meat. food Food type Main Ingredients Take time Serve Chinese food Mala Hot Pot, Pork Pan & Shabu Pork 20 Min 1 place ingredient 110 grams of Haiti Lao pork bone soup 220 grams of Haiti Lao Mala Soup 1200 grams of water 60 grams of Day Day rice vermicelli 2 grams of roasted chili peppers 200 grams of Mala grains 400 grams of sliced pork neck for shabu 50 grams of lettuce stems 50 grams of golden jelly mushrooms 50 grams carrots Preparation method Mix water, pork bone broth base and Ma soup base in a pot. Place over medium heat and wait until boiling. Add the roasted dried chili and mala seeds to the boiling soup. Add vegetables and boil until vegetables are almost cooked. Add noodles and boil until noodles are almost cooked. Then add the meat and boil until cooked then turn off the heat. Turn off the heat and ladle into a container.
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Sour Vibe
food Food type Main Ingredients Take time Serve Fusion food drink Vegetable 45 Min 1 place ingredient 120 ml. Schweppes Lemon Soda 30 ml. Lychee syrup 10 ml plum syrup 5 ml honey Lemon Preparation Pour 5 ml of honey into a glass and then add 10 ml of plum syrup and 30 ml of lychee syrup. Use a bar spoon to mix the ingredients together. Fill a glass with ice. Top with 120 ml of Schweppes Lemon Soda. Decorate beautifully with a lemon.
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Paneer Tikka Masala with Naan
food Food type Main Ingredients Take time Serve India Dishes Flour and Bread 25 Min 1 place ingredient 300 grams Tikka Masala Curry 2 slices Tandoori Naan, Indian bread 200 gm Fresh Paneer Haldiram Cheese 15 grams of ghee 20 grams of curry leaves (young curry leaves) 50 grams Millac Gold Cream Preparation How to make naan bread Heat the naan dough on a pan over low heat until the dough is hot and the desired color is achieved. How to make Tikka curry Heat a pan, add ghee, when hot add paneer cut into bite-sized pieces and fry until slightly browned, set aside. Pour the tikka masala into a pot and bring to a boil. Then add the fried cheese and mix well. Scoop into a serving bowl, sprinkle with cream and garnish with fried curry leaves.
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Neba Neba Salad with Shimaaji Fish
Neba Neba Salad with Shimaaji Fish Neba Salad Neba salad uses green and red seaweed, nagaimo, okra, young ginger shoots and shimaaji fish, topped with dried bonito flakes, served with ponzu dressing mixed with wasabi. food Food type Main Ingredients Take time Serve Japan Salad & Spicy Thai-style salad fish 15 Min 1 place ingredient 40 grams SHIMA AJI FILLET 15 grams of pickled green Tosaka seaweed 15 grams of pickled red Tosaka seaweed 50 grams of fresh hoisin (herb) nagaimo 2 grams of Japanese ginger shoots 40 grams of organic roselle pods 15 grams of Aero brand ponzu sauce 1 gram of Jefda dried sliced bonito fish 1 gram ARO Frozen Crushed Wasabi Preparation Soak the seaweed in water until it swells. Drain and set aside. Then cut the nagaimo into sticks and slice the boiled okra into rounds. Cut the shimaaji fish into pieces and set aside. Arrange seaweed and various vegetables in a bowl. Place the fish on top. Garnish with dried bonito flakes and sliced ginger shoots. Served with ponzu sauce mixed with wasabi.
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Cheese board
food Food type Main Ingredients Take time Serve Western food Snacks Milk & Cheese 15 Min 1 place ingredient 75 g. Brie Cheese, Castello brand 100 grams HORECA Cheddar 50 grams HORECA Gouda cheese 50g TGM Alamania Ham 40g TGM Pepperoni 30 grams Aero yellow raisins 80 grams Ritz Crackers 30 grams Aero Longan Honey 40g Crispo Stuffed Green Olives 5 grams of rosemary herb 50 grams blueberries 80 grams imported strawberries 50 grams of Muscat green grapes
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Mapo Tofu
food Food type Main Ingredients Take time Serve Chinese food Mala Hot Pot, Pork Pan & Shabu Other 15 Min 1 place ingredient 40 g Leekumgi Chilli Bean Sauce 15 grams of Leekumkee Panda Oyster Sauce 5 grams of sesame oil, Leekumkee brand 2 grams of ground ginger 100 grams minced pork 150 grams of kinu tofu 20 grams garlic 10 grams Hong Kong tapioca flour 20 grams of water for dissolving the flour 100 grams of water for stir-frying 2 grams vegetable oil 5 grams chopped green onions for garnish Preparation Mix Hong Kong tapioca flour with water and set aside. Finely chop the garlic and cut the kinu tofu into bite-sized pieces and set aside. Put oil in a pan and heat it up. When hot, add the minced pork and stir-fry until cooked. Add Doubanjiang sauce, oyster sauce, ground ginger and water and stir-fry until well blended. Add the prepared cut tofu and stir-fry until well blended. Add the prepared Hong Kong cornstarch water and continue to stir-fry until cooked. Then add the sesame oil and stir-fry until well combined. Turn off the heat and remove from the heat. Scoop into a dish and sprinkle with chopped spring onions. Ready to serve.
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Herb-baked brown rice
food Food type Main Ingredients Take time Serve Thai Rice Dishes rice 60 Min 1 place ingredient 200 grams of San Dee 100% fragrant brown rice 30 ml Aero Soybean Oil 50 grams of mackerel 15 grams of young pepper 15 grams fresh peeled garlic 30 grams Aero All-Purpose Stir-Fry Sauce 0.5 grams of kaffir lime leaves, stems removed 5 grams of garden chili peppers, stems removed 15 grams lemongrass 50 g. mackerel, 200 g. (for garnishing) 10 grams peeled shallots 5 grams of garden chili peppers, stems removed 5 grams Aero fried shallots 0.5 grams of fried kaffir lime leaves 1 lemon wedge Preparation Cook rice in a ratio of rice to water of 1:2. Heat a pan with oil, stir-fry the herbs, add the mackerel, add the Aero Stir-fry Sauce, turn off the heat, add the cooked rice, mix well and set aside. Put the fried rice in a container and bake at 180 degrees for 5-8 minutes. Serve by garnishing the dish with half a mackerel, shallots, chili peppers, fried shallots, and fried makrut lime leaves.
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Three Kings Rice Porridge
Cuisine Dish type Main ingredients Cook Servings Thai Rice Dishes Pork, chicken and shrimp 45 Min 1 place ingredient 150 grams of cooked rice for making rice porridge 30 grams of pork meatballs, 5 pieces 30 grams of chicken meatballs, 5 pieces 50 grams of fresh shrimp, split back, leaving tail on, 3 pieces, boiled 200 ml. 3 fresh shrimps, deveined and tail intact, boiled, soup stock 3 grams of fried garlic oil 1 gram of spring onion 0.5 g coriander 0.5 g ground white pepper 3 liters of broth 5000 grams of water 300 grams of carrots 300 grams of radish 60 grams of Thai Fa seasoning powder Pork meatballs 500 grams of minced pork 20 grams of three friends 15 grams of Thai blue powder Chicken meatballs 500 grams of minced chicken 20 grams of three friends 15 grams of Thai blue powder Preparation Boil the broth with all vegetables until it reduces to 3 liters, then season with Thai Fa powder. Marinate the meat with all ingredients and knead it well in a bowl. Refrigerate before forming into balls and boiling in boiling water. Boil the shrimp in the fish ball water to enhance the flavor. Served with steamed rice, pork-chicken meatballs, fried garlic oil, spring onions and coriander, and Thai soup.
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Roasted Chinese Sausage with Chili and Salt
food Food type Main Ingredients Take time Serve Thai Dishes Pork sausage 45 Min 1 place ingredient 170 grams Aero Chinese sausage 40 ml. Oil for frying 750 ml. 15 grams of red chili, chopped 30 grams minced garlic 8 grams chopped green onions 1 gram ground pepper 1 gram salt 1 gram of sugar 15 ml. cooking oil Preparation Cut Chinese sausage into slices and set aside. Fry the sliced Chinese sausage until cooked over low heat. Scoop out the sausage and set aside. Heat a pan with oil, then add garlic, chili, Chinese sausage, season with pepper, salt, and sugar. Add chopped spring onions and serve.
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Ribeye Steak Curry Rice
food Food type Main Ingredients Take time Serve Thai Curry Beef 45 Min 1 place ingredient Ingredients for 1 serving 200 grams of cooked rice 200 grams Australian Wagyu Ribeye 0.5 grams of salt 0.5 g ground white pepper 100 grams of massaman sauce 0.5 g. Kaffir lime leaves, for decoration 0.5 g. sliced chili peppers, for decoration Cooks 1,000 grams of rice. 500 grams of rice, Benjarong Jasmine rice 750 grams of water Massaman sauce 300 ml. 50 grams of massaman curry paste 50 grams of red curry paste 100 ml coconut milk for stir-frying 150 grams coconut milk for curry 100 ml. plain water 75 grams of palm sugar 5 ml fish sauce 10 grams of red chili peppers Preparation Heat a pan, add coconut milk and simmer until the coconut milk separates. Add red curry paste and massaman curry paste and stir-fry until fragrant, then add palm sugar. Once the palm sugar has dissolved, add 1 part coconut milk and water. Add sliced chili peppers and bring to a boil. Season with fish sauce and simmer until cooked. Strain to keep only the steak sauce. Heat a pan and add oil for grilling the meat. Place the meat in the pan and cook each side to your liking. When done, let it rest for 3-5 minutes before slicing and serving. Served with Benjarong Jasmine rice.
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Sunrise of South
food Food type Main Ingredients Take time Serve Western food Drinks Schweppes Lemon Soda 15 Min 1 place ingredient 90 ml. Schweppes Lemon Soda 30 ml grape juice 60 ml. passion fruit juice Passion fruit halves Preparation Pour 30 ml of grape juice into a glass and then 60 ml of passion fruit juice. Use a bar spoon to mix the ingredients together. Fill a glass with ice. Top with 90 ml of Schweppes Lemon Soda. Decorate beautifully with passion fruit.
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White Asparagus Crostini
food Food type Main Ingredients Take time Serve Western food Snacks Other 45 Min 1 place ingredient 40 grams French bread, 4 pieces 105 grams of white asparagus, 3 stalks 0.5 g ground pepper 0.5 grams of salt 15 ml olive oil 40 grams cream cheese 10 grams of bacon biscuits 1 gram rocket 4 leaves Cream cheese, 2 servings, 80 g 30 grams cream cheese 50 grams ricosta cheese 3 grams honey 0.5 grams of salt 0.5 lemon juice 3 ml 0.5 lemon zest 2 grams Preparation Cut the French bread into 8 pieces, sprinkle with salt, pepper and olive oil, bake at 180 degrees for 4 minutes. Cut the asparagus into desired pieces and sprinkle with salt, pepper and olive oil. Bake at 180 degrees for 5 minutes. Mix together cream cheese, ricosta cheese, lemon zest, salt, honey and lemon juice. Scoop the mixture onto the bread and spread it evenly. Top with asparagus and sprinkle with bacon bits. Place the rocket leaves on top and serve.
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Braised Pork Ribs with Soybean Paste
food Food type Main Ingredients Take time Serve Thai Rice Dishes Pork, chicken and shrimp 60 Min 2 places ingredient 1000 grams of pork ribs 30 grams garlic 15 grams of shallots 45 ml vegetable oil 120 grams of soybean paste 700 ml. plain water 30 grams oyster sauce 15 ml light soy sauce 2 ml Chinese liquor 2 grams sweet soy sauce 3 grams of Aero brown sugar 1 gram of spring onion for garnish before serving 5 grams coriander root Preparation Can be used as a side dish for 2 servings, or as a rice topping, or served with rice for 5 servings. Massage the pork ribs and Chinese rice wine together and set aside. Heat a pot, add vegetable oil, and fry the shallots, garlic and coriander root until fragrant, then add the pork ribs and fry over high heat. When the pork ribs start to tighten, add the soybean paste and stir-fry until fragrant, then add the seasonings and water. Set the pressure cooker to medium heat for about 30 minutes, then open the lid and simmer for another 5 minutes until the water reduces. Serve with steamed rice.
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Spicy pickled morning glory salad
food Food type Main Ingredients Take time Serve Fusion food Rice Flour Vegetable 15 Min 2 places ingredient 80 grams of ready-made Aero brand sauce 100 grams of white shrimp 70 grams of boiled octopus 50 grams of asparagus 30 grams of straw mushrooms 20 grams basil 2 grams of kaffir lime leaves 30 grams tomatoes 30 grams of onion 10 grams of spring onions 10 grams of celery 20 grams of lemon 1 gram fried dried chili for garnish Preparation Prepare, cut, trim the ingredients and set aside. Bring a pot of water to a boil. Blanch the asparagus shoots, basil leaves, lime leaves, and straw mushrooms until cooked. Set aside. Boil the squid and shrimp in boiling water until cooked. Set aside. Combine all ingredients in a mixing bowl. Season with dressing and lime juice. Mix well. Scoop into prepared containers, garnish with fried dried chili and serve.
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Stir-fried venison with young coconut shoots
food Food type Main Ingredients Take time Serve Thai Dishes Other 15 Min 1 place ingredient 100 grams Aro stir-fried sauce 200 grams of frozen trimmed venison 220 grams of young coconut shoots 50 grams of basil leaves 3 grams of kaffir lime leaves 20 grams red chili pepper 15 grams of young pepper 25 grams sliced galangal 15 grams vegetable oil 60 grams of water Preparation Prepare, cut, trim the ingredients and set aside. Boil the sliced coconut shoots in boiling water until cooked. Set aside. Heat oil in a pan, add deer meat and stir-fry until 70% cooked, add coconut shoots, season with stir-fried sauce and water. Add chili, young pepper, galangal, kaffir lime leaves and basil leaves. Stir-fry until well blended and fragrant. Scoop into a container and serve.
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Wagyu Yakiniku with Wasabi Sauce
Wagyu Yakiniku with Wasabi Sauce Premium Wagyu beef grilled and mixed with sauce to enhance the aroma and flavor of the meat. Served with wasabi. food Food type Main Ingredients Take time Serve Japan Meat dishes Beef 15 Min 2 places ingredient 400 grams PRI-FZ JP Wagyu sirloin steak A3 2 grams ARO frozen fresh wasabi 2 grams of edible mixed flowers 2 grams of edible leaves 20 grams of concentrated dried fish soup, Aero 40 grams fresh shiitake mushrooms 40 grams Japanese leeks Preparation Grill the meat to the desired doneness. Grill the shiitake mushrooms and chopped Japanese leeks until cooked and browned. Arrange on a plate and decorate with edible flowers and leaves. Served with wasabi and dried fish sauce.
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Tomato Couscous Salad
Tomato Couscous Salad Couscous is made from durum wheat, the same wheat used in pasta, but known in Italians as semolina. It is a light brown wheat that is broken into small grains and is popular in Morocco and northern Africa. food Food type Main Ingredients Take time Serve Western food Rice Dishes Other 25 Min 1 place ingredient Couscous Ingredients 250 grams Couscous Pasta 1 tbsp Aero soybean oil 3 grams of salt 250 grams of water Shrimp Salad Ingredients 300 grams of boiled white shrimp 3 boiled egg whites, diced 150 grams mayonnaise 2 grams of salt Ingredients for serving 30 grams *cooked couscous* 30 grams of vegetable salad 150 grams of tomato pulp 30 grams of boiled broccoli 70 grams *Shrimp salad* 40 grams of sesame soy sauce salad dressing Preparation How to prepare - Couscous Put water in a pan, add oil. Bring to a boil, then turn off the heat. Add the couscous and stir to combine. Preparation method - Tomatoes Scoop out the stems of the tomatoes and blanch them in boiling water for 10 seconds. Soak the tomatoes in ice-cold water for 5 minutes, then peel off the skin. Slice out the center of the meat and cut into 6 pieces without breaking them apart. How to prepare - Shrimp salad, boiled broccoli and mashed egg yolk. Rinse the thawed shrimp and drain the water. Boil the eggs until hard-boiled, separate the egg whites and yolks, and cut the egg whites into cubes. Mix the shrimp, egg white, mayonnaise and salt together. Cut broccoli into florets, blanch in boiling water for 30 seconds, then shock in ice water. Take the separated hard-boiled egg yolks and mash them through a fine-meshed sieve. Once done, store them in a container immediately. How to serve Place the salad on a plate. Place the tomato in the center. Place the shrimp salad inside the tomatoes. Place the couscous in 4 places. Place diced tomatoes and broccoli in 4 spots. Sprinkle egg yolk on top of the shrimp salad.
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Spam English Muffins
food Food type Main Ingredients Take time Serve Fusion food Rice and flour Flour and Bread 15 Min 1 place ingredient 60 grams Canned Ham 1 piece English muffin 12 g. White Burger Sliced Processed Cheese 1 egg 50 grams Aero frozen French fries, size 10 mm 10 grams of kimchi, Jongka brand 10 grams of Kewpie Mayonnaise, sugar-free formula 20 grams of tomato sauce 10 grams of oil 5 grams of edible leaves Preparation Heat a pan with oil, fry the eggs to your preferred doneness. Then cut the ham into 0.5 cm thick pieces and fry until golden brown. Cut English muffins into two halves and toast the insides in a pan until browned. Make kimchi mayo by chopping kimchi, mixing with mayonnaise and tossing to combine. Then place a muffin on top, top with ham, kimchi mayo, fried egg and cheese, then top with another muffin. Fry the French fries until they are nicely colored. Place them on a plate as a side dish. Decorate with edible leaves. Serve with ketchup.
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Rice crackers and Indian snacks
food Food type Main Ingredients Take time Serve Indian food Snacks Vegetable 15 Min 1 place ingredient 1 gram oil for frying 50 grams of lichad papadam 30 g Tamarind Date Chutney 30 g Sweet Mango Chutney 50 grams Bigachi potato flour Preparation Grill the Pappadum sheets on a pan or deep fry them in oil until golden brown on both sides. Ready to serve with Sweet Mango Chutney, Tamarind Date Chutney and Aloo Bhujia.
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Fried Chicken Karaage with Cheese Fondue
food Food type Main Ingredients Take time Serve Fusion food Snacks chicken 45 Min 1 place ingredient Fried Chicken Karaage 300 grams Aero Frozen Fried Chicken Karaage 100 ml. Oil for frying 1 liter Cheese Fondue 100 grams of grated mozzarella cheese 50 grams of shredded Emmental cheese 50 grams grated cheddar cheese 300 ml fresh milk 20 grams corn starch 1 gram of Nutmeg powder Fried Chicken Karaage + Cheese Fondue 0.25 lemon, 1 tbsp 2 grams fresh parsley 1 bunch Preparation Fry the karaage chicken in hot oil, then set aside. Mix fresh milk with corn starch, then stir together. Bring to a simmer until hot. Then add the three types of cheese and simmer until melted. Add the nutmeg powder and mix well. Served with lemon and parsley-garnished karaage chicken and cheese fondue.
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Baked fish in tomato sauce and fennel salad
food Food type Main Ingredients Take time Serve Western food Appetizer Fish 45 Min 1 Serves ingredient Grilled sea bass 240 grams sea bass 1 gram salt 1 gram ground pepper 20 grams all-purpose flour 20 grams olive oil tomato ketchup 200 grams of tomato puree, Mutti 100 grams cherry tomatoes 40 grams chopped onion 30 grams of fresh sliced shiitake mushrooms 20 ml olive oil 1 gram fresh thyme 1 bay leaf 100 grams chicken stock 60 ml white wine 4 grams of sugar 4 grams of salt 2 grams ground pepper 20 grams unsalted butter 0.5 lemon slices, 3 pieces 5 grams chopped parsley Fennel Salad 40 g fennel, thinly sliced, 3 pieces 60 grams of rocket 0.25 apple, thinly sliced 4 pieces = 40 grams 20 grams Parmesan cheese, 3 slices 40 g. 8 roasted pecans 3 salad dressings 80 ml olive oil 40 ml Balsamic Glaze 1 gram salt 1 gram ground black pepper Preparation Season the sea bass with salt and pepper, then coat it in a thin layer of all-purpose flour. Deep-fry until both sides are golden brown, then set aside. Heat a pan with olive oil and sauté the onion until fragrant. Add sliced fresh shiitake mushrooms and tomatoes, then add white wine, reduce slightly. Add the bay leaves and fresh thyme. Add the tomato sauce and chicken stock. Season with salt and ground black pepper, then stir to combine. Add in the butter and turn off the heat. Stir until the butter melts. Place the fish in a baking dish and pour over the tomato sauce. Place the lemon on top and bake at 180 degrees Celsius for 12 minutes, then serve. Combine balsamic reduction, salt, ground black pepper and olive oil and mix well. Arrange wild rocket, fennel, apple, parmesan cheese and pecans on a plate. Drizzle with 2 tbsp balsamic dressing. Serve with baked fish in tomato sauce.
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