10 menus that are worth selling at the night market, selling well, making a profit ✨
10 menus that are worth selling at the night market, selling well, making a profit ✨
What to sell at the night market? Who wants to open a business selling food in the night market? Do you secretly have a menu in your heart yet? If you still don't know what to sell, take a pen and write down the recipe. Today I would like to present how to make a menu that is attractive to sell at the night market. Every recipe is delicious and easy to make and sell. Let's practice and then open a shop.
1. Shrimp tank
Kung Tang menu is a delicious menu in the night market that continues to be popular. Ingredients are packed with different types of seafood, accompanied by a spicy and sweet sauce recipe.
Ingredients: Shrimp Tank
- fresh shrimp
- Blue Crab
- Clams
- Squid (sliced)
- raw corn (washed with water thoroughly cut into pieces according to the desired size)
- water for boiling
- 2 teaspoons of salt
- Unsalted butter
- Savory shrimp paste
- chopped garlic
- Chili Paste
How to make shrimp tanks, sea bags
- Bring water to a boil. Add 1 tsp of salt, add corn and bring to a boil. Once cooked, mix the corn with butter in a mixing bowl. Sprinkle 1 teaspoon of salt.
- While the water is still boiling, bring the seafood to boil until cooked and drain.
- Put fried shrimp fat, chopped garlic and chili paste in a bowl of corn mixture. by removing the corn first Leave the unmelted butter and stir to combine. Add the seafood and mix. Taste to your liking. Add the cornmeal and butter. Once done, pour everything into the bag, shake well and let it sit for a moment to allow the sauce to seep into the seafood.
2. Crispy chicken skin
There are also a lot of fried chicken on the menu. Let's try to sell crispy, chewy chicken skin menu. How about you enjoy your mouth? Cook the chicken skins until cooked, then marinate with pepper and salt. Before frying, it is kneaded with flour all over. Plus the chili sauce to eat together is the most delicious.
Ingredients for Chicken Skin
- chicken skin
- ground pepper
- salt
- All Purpose Flour
- Vegetable oil (for frying)
How to make fried chicken skins
- Bring the chicken skin to a boil until cooked. When finished, cut it as you like.
- Season with salt and pepper. Marinate for a moment.
- Before frying, mix the marinated chicken skin with a thin layer of all-purpose flour.
- Place the pan on medium heat Add vegetable oil to the pan enough to cover. When the oil is hot, fry the chicken skin until golden brown. scoop up and drain the oil Served with chili sauce
3. Fried Chicken with Breadcrumbs
Breadcrumbs fried chicken is another delicious menu at the night market. Catch the marinated chicken with seasonings and skewers. Before frying, it is coated with breadcrumbs. Plus tomato sauce to eat together
Ingredients Breaded Chicken Cutlet
- chicken breast
- corn starch
- Maggie
- soy sauce
- baking powder
- chicken eggs
- black pepper
- breadcrumbs
- oil for frying
- skewers
How to make breaded fried chicken
- Bring the ingredients to marinate with the chicken and mix together.
- Use a wooden skewer to coat the chicken breasts and coat them in bread crumbs. (This round does not measure the amount Use the first tasting method for 1 stick) Fry over medium heat or high heat until cooked.
4. Isan sausages
Grilled Northeastern Sausages, this fragrant aroma is sure to tempt people walking in the night market. Started by going to buy pork and pork fat, including pork fillings. Wait for it. This recipe is marinated with aromatic pounders. Once done, let it air out for a day and it can be sold.
Isan sausage ingredients
- Pork and lard 1 kg.
- 2 cups cooked rice (keep it cool)
- Pork stuffing for stuffing 100 g.
- 3 coriander roots
- 20 cloves of garlic
- 1 tbsp black pepper
- 1 tbsp white pepper
- 1 tablespoon of sugar
- 1/2 tbsp salt
- 2 tablespoons of seasoning powder
How to make Isaan sausages
- Put black pepper and white pepper into the mortar Add fresh garlic, coriander root (if any) and crushed.
- Mix the minced pork with garlic, pepper and pounded coriander root. Season with salt, seasoning powder and sugar. mix well Knead for about 5 minutes. The mixture will start to be a little sticky. Add cooked rice. Mix together. Divide the mixture a little and put it in the microwave for a few minutes. Taste it before stuffing it.
- Use a stuffing machine. It's more convenient if someone doesn't have an empty water bottle. Cut the body of the bottle so that only the mouth of the bottle remains. Then take the stuffing and stuff it with your hands. Add enough ingredients to loosen up, not too tight, or it will break first.
- When you're done, let's do it together. You can use a rope to tie it. Choose large or small as you like. In the recipe, no strings are used and not very long. Make a small joint with a mouthful by squeezing the filling into joints and twisting it around. The filling will stay, not loosen. Once done, bring it to the air for at least 1 day. If you want it to be sour, it can take several days.
- Bring it to the grill over low heat, turning it over so that it's cooked evenly. During the grill, you can see that The sausage will be puffy and very tight. Keep a pointed stick to poke the air out and cook it easily without cracking. already fully cooked brought out of the oven and cut with scissors arrange on a serving plate
5. Grilled squid, seafood sauce
Who wants to make grilled squid menu for sale in the night market? Prepare to buy fresh squid to cut into pieces. This recipe marinated squid with sweet black soy sauce and turmeric powder. Comes with how to make spicy seafood sauce
Ingredients Marinated Grilled Squid
- fresh squid
- Turmeric Powder
- plain water
- Sweet soy sauce
Ingredients Seafood Sauce
- 500 grams of palm sugar
- 2 tablespoons of salt
- 3+1/2 cups of hot water
- 4 cups of lemon juice
- 200 g of paprika
- Thai garlic 200 g.
- 200 g of coriander
How to make seafood sauce
- Put palm sugar into the mixing bowl Followed by salt and hot water. Stir well until the palm sugar dissolves into water. Then add lemon juice and stir to combine.
- Pour the water mixture into the blender. Followed by paprika, garlic and coriander, blended together according to the desired resolution. Ladle into a glass jar or a container with a tight lid
How to cook grilled squid
- Wash the squid, gut it, remove the ink and remove the black skin thoroughly. Or cut into pieces and skewers prepared.
- Make squid marinade By mixing turmeric powder, water and sweet black soy sauce together.
- Put the squid into the marinade until the desired color is obtained. or marinate overnight By putting the squids in a plastic bag, then tying the mouth of the bag and immersing it in an ice bucket. Then put ice on top to flood. Keep for 3 days.
- Grill the squid until cooked. Served with seafood sauce
6. Pork Burger
Western food such as pork burger is also worth selling in the night market. The only ingredients are burger buns and lettuce. As for the fillings of the burger, follow the recipe below. It's interesting to top it with cheese to add value.
Ingredients Homemade Pork Cheeseburger (serves 2)
- 450g minced pork (choose the one with less fat)
- finely chopped onion
- egg yolk
- black pepper
- oregano
- rosemary
- Seasoning Sauce
- wish
- Onion, alley
- stock
- Cheddar Cheese Slices
- Burger Buns
- tomato ketchup
- oyster sauce
- granulated sugar
- Sliced Tomatoes
- lettuce
How to make homemade pork cheeseburger
- Mix minced pork with chopped onion, egg yolk, pepper, oregano, rosemary and seasoning sauce, mix well with your hands. (But don't be sticky like meatballs.) Refrigerate the hamburger for about 30 minutes.
- Bring potatoes to a boil until almost cooked, cut them into 4 parts and put them in a pan with onions, sprinkle with salt, pepper and oregano. Fry the onion until golden brown and then scoop up and set aside.
- Fry the potatoes until cooked and ready.
- Take the hamburger out of the refrigerator, shape it into a ball (using both hands toss and slap it back and forth to expel a bit more air), and grill over low heat until cooked.
- Pour the stock into it and close the lid. (To keep the pork pieces from drying out and to allow the meat to be cooked evenly and juicy.) As soon as the hamburger is dry and cooked, top with the cheese. Once the cheese melts, remove from the heat and set aside.
- Spread butter on the burger buns and put them on the pan to make them crispy.
- Make BBQ Sauce By adding tomato sauce and oyster sauce. A pinch of sugar, pepper and rosemary (add fragrance) to the same pan. mix well
- Place lettuce, tomato, sauteed onion on the burger bun. Topped with grilled hamburger cubes Topped with BBQ Sauce Consisting of another slice of bread, put on a plate and served with fries.
7. Grilled Meatballs
To please customers who walk in the night market but don't like fried meatballs menu, we would like to offer grilled meatballs menu. You can use either pork meatballs or chicken meatballs. This recipe comes with how to make Tamarind Meatball Dipping Sauce.
Ingredients
- Meatballs of your choice, skewers
- Meatball dipping sauce
Ingredients Meatball Dipping Sauce
- 8 chili peppers
- 8 large cloves of garlic
- 3 heads of pickled garlic
- 1 + 1/2 cup palm sugar
- Tamarind juice 1+1/2 cups
- 1+1/2 tbsp of salt
- 3 tbsp Sriracha chili sauce
- 3 tablespoons of pickled garlic juice
- 1 tbsp corn starch
- 1 teaspoon chili powder (optional)
How to make meatball dipping sauce
- Combine chili, garlic and pickled garlic together, set aside.
- Put palm sugar in the pot Turn on the stove on low heat Put the tamarind juice into it. Stir until the palm sugar dissolves, add salt, followed by Sriracha chili sauce and pickled garlic juice.
- Put the chili peppers or blend them in the pot mix well Wait for it to boil and then taste as you like.
- Add cornstarch dissolved in water Put it in enough to make it a little sticky because it will be more sticky when it cools down. Turn off the stove and let the sauce cool completely. Finally, add chopped coriander. Served with grilled meatballs on skewers
8. Fried Meatballs
The hot, crispy fried meatballs are still popular in the night market. This recipe comes with how to make tamarind sauce. After frying, cut it in half and pour it with dipping sauce. That's all, I'm fine with it.
Ingredients
- Exploding fish balls (round or rugby) 1 bag
- 1 liter of vegetable oil
Ingredients Tamarind Sauce
- 1 cup tamarind juice
- 1/2 cup dried chilli soaked in water, cut in half
- 1/2 cup pickled garlic juice
- 1 cup palm sugar
- 1/2 cup tomato sauce
- 1/2 cup chili sauce
- 1 tablespoon of salt
- plain water
How to make explosive fish balls
- Heat oil in a pan, wait until hot Put the fish balls in it and fry them. Estimate the amount of meatballs with enough oil, cover the lid and wait until the meatballs are fully puffed up. The oil will not splash open the lid and continue to fry until crispy as desired. Scoop up and set aside to drain the oil and put it in a container.
- Make a dipping sauce by cutting dried chili in half and blending until fine. Pour it into the pot and add palm sugar. pickled garlic juice Tamarind juice divided into salt, chili sauce and ketchup add a little clean water Bring to a boil and wait until boiling. and simmer for another 20 minutes or until thickened. Try to taste as you like. To have a spicy, sour, sweet and salty taste, scoop into a bowl, serve with bursting fish balls.
9. Pork Satay
Delicious for all ages for pork satay menu Yellow soft pork recipe with hot toasted aroma. Comes with the method of making pork satay sauce and ajad sauce. Whoever sells more toasts is also convenient.
Ingredients Pork Satay
- pork loin
- 2 handfuls pounded garlic
- Turmeric powder 1/2 small ladle
- Cumin powder 1 ladle
- Curry powder 2+1/2 ladle
- 2 scoops of granulated sugar
- Coriander seeds, pounded 2 handfuls
- Ready-made box of coconut milk
- fresh milk
- Wooden skewers for satay
Ingredients Pork Satay Sauce
- Fresh coconut milk 500 g.
- 200 g. Massaman curry paste
- 3 scoops of palm sugar
- 4 scoops of tamarind juice
- a pinch of salt
- Roasted peanuts 5 scoops
Ingredients Ajad Sauce
- 4 parts vinegar
- 3.5 parts sugar
- 1/2 part salt
- a little water (to brake the sourness of the vinegar)
- Cucumber cut into small pieces.
- sliced red pepper
- Shallots
How to make pork satay sauce
- Divide the coconut milk moderately into the pot. Bring to a boil and simmer until hot. Put the massaman curry paste. Then pour all the remaining coconut milk into it. Add palm sugar, put about 3 ladles first, don't put too much at first. It will be too sweet If still not satisfied, add later. followed by tamarind juice (Don't cook it too sour. Because this kind of sauce should not be sour. When eaten, the sweet taste will come out. almost not sour at all) season with a pinch of salt mix well
- Finally, put the roasted peanuts in it. Mix well (add about 5 ladles first, don't put too much. because it will become sluggish when the sauce is cold If it's not thick enough, we can add later.) Simmer the mixture until it boils, turn off the heat and prepare.
How to make Ajad Dipping Sauce
- Add vinegar, sugar, salt and a little water into the pot. Bring to a boil and simmer until it becomes slightly viscous (to taste, sour, sweet, followed closely, salty at the end), then let it cool until cool.
- Mix sliced cucumbers, sliced red peppers and sliced shallots together and put them in the cold ajad water and prepare them But I think the sauce will be delicious. You have to soak the cucumber for a long time to let it get into the meat.)
How to make pork satay
- Cut the pork into pieces, add the pounded garlic. Followed by turmeric powder, cumin, curry powder, granulated sugar, pounded coriander seeds, coconut milk and a little fresh milk. Mix the ingredients together and marinate for half a day.
- Bring the marinated pork to skewers Dip in coconut milk thoroughly before grilling. When the pork is cooked, apply the coconut milk again. Once cooked, arrange on a plate. Served with satay dipping sauce and dipping sauce
10. Fish Maw
Appease those who are hungry late at night with fish maw menu This formula is put on a tight machine. Comes with how to make chicken broth Before serving, garnish with shredded chicken and quail eggs.
fish maw ingredients
- fish maw
- 2 bamboo shoots
- ginger
- plain water
- broth
- 1/2 chicken
- dried shrimp
- Shiitake
- Coriander Root
- salt
- Canned Clams (Sea Asparagus)
- soy sauce
- Malaysian crab sauce
- corn starch
- Tapioca Starch
- Boiled white rice vermicelli
- boiled quail eggs
how to make fish maw
- Take 2 heads of bamboo shoots, boil and then slice and wait. and fry the fish maw until puffed up and then boil it in water Smash the ginger into the whole clump to deodorize the rancid fishy smell Boil until the fish maw is soft. and drive out the crumbs of oil that follow the crevices Before washing it again with cold water to remove any remaining dirt. Cut into bite-sized pieces, ready to wait.
- Bring the soup to a boil over low heat put half the chicken With dried shrimps, shiitake mushrooms, canned clams and coriander roots seasoned with salt
- Take the chicken up and tear the meat and wait. continue to boil the chicken then add boiled bamboo shoots Season again with soy sauce. Malaysia's Crab Sauce Taste for a slightly salty, clear, amber-colored broth. You can taste the water after adding the fish maw. Then add cornstarch mixed with concentrated tapioca starch. Gradually add the flour mixed with water. Keep stirring to see the consistency. Once thickened, turn off the heat and serve. With soft-boiled noodles and quail eggs
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