Chiu Hsiu-ying - Entry [Short video can be viewed by clicking the icon next to the photo]
 YAU Sau Ying Forrie - Entry 【The short video can be browsed by clicking the icon next to the photo】

 Contestant: Qiu Xiuying
 Caregiver intern: Tsai Yi-ching
 Cuisine: Thai style (Aim for level 5)

 Contestant: YAU Sau Ying Forrie
 Care Food Trainee: CHOI Yi Ching
 Dishes: Thai Style Meal (Expect to reach level 5)

 Thai-style noodle soup

 Food and ingredients:
 - 300g Vietnamese lemon powder
 - Approximately 100 grams of cooked pork neck
 - 200 ml of water
 - 5 teaspoons of gelling powder
 - Approximately 1.5 grams of soft meal enzymes

 Seasonings and sauces:
 - Thai mixed herbs (as needed)
 - Mix pepper as needed
 - Fried garlic (as needed)
 - Fried shallots (as needed)

 Cooking method:
 1. Put 300g of Vietnamese vermicelli, 100ml of water, and a little seasoning (Thai mixed herbs, pepper, fried garlic and fried shallots) into a blender and blend for 1 minute until it becomes a paste. Then, put it in a frying pan, add 5 teaspoons of gelling powder, and cook over 75 degrees Celsius until it becomes a paste. Put it into a piping bag and set aside.
 2. Cut about 100 grams of cooked pork neck into small pieces, add 100 ml of water and blend in a blender for 3 minutes. Then add about 1.5 grams of soft meal enzyme and cook until diluted. Pour the mixture into a meat mold and let it solidify.
 3. Mix 40 ml of the prepared broth with 1 gram of gelling powder and set aside.
 4. Finally, add the prepared ingredients from steps 1 to 3 to the soup to complete a bowl of Thai-style noodle soup.

 Thai Style Noodle Soup

 Ingredients:
 Rice Vermicelli 300g
 - Cooked pork neck 100g
 - Water 200ml
 - Thickener 5 tsp
 - Soft meal enzyme 1.5g

 Seasoning and Sauce:
 - Thai mixed herbs Appropriate amount
 - Mixed pepper Appropriate amount
 - Fried garlic Appropriate amount
 - Fried shallot Appropriate amount

 Cooking Method:
 1. Put 300g of Rice Vermicelli, 100ml of water, and a few ingredients (Thai mixed herbs, mixed pepper, fried garlic, and fried shallots) into a blender, stir for 1 minute until it becomes pasty, put it in a fried pan and add 5 tsp boil of thickener at 75°C into a paste and put it into a bag for later use
 2. Cut about 100g of cooked pork neck into pieces, add 100 ml of water, and mix in a blender for 3 minutes. Add about 1.5g of soft meal enzyme powder and cook until diluted. Pour into a meat mold to solidify and set aside
 3. Neutralize with 40ml of cooked soup and 1g of thickener and set aside
 4. Finally, add the reserved ingredients from steps 1 to 3 to the soup to complete a bowl of Thai-style noodle soup

 Thai Red Bean Coconut Cake (10 pieces)

 Food and ingredients:
 - 7 Pandanus leaves
 - 315g hot water
 - 2 teaspoons of red bean nutritional powder
 - 10 grams of enzyme powder
 - 1 teaspoon of gelling powder

 Seasonings and sauces:
 - 50 ml mango juice
 - 350 ml coconut milk
 - 130 grams of sugar
 - 1/2 teaspoon salt

 Cooking method:
 1. Fold the pandan leaves into a box.
 2. Put hot water, red bean nutritional powder, and enzyme powder into a blender.
 3. Stir at high speed for 2 minutes.
 4. Pour the mixed paste into a pot and cook at 85 degrees Celsius or higher until it becomes liquid.
 5. Pour the liquid into the pandan box.
 6. Wait for it to solidify.
 7. Add gelling powder to the mango juice.
 8. Drizzle mango juice onto the pandan box.

 Thai Red Bean and Coconut Milk Cake (10 servings)

 Ingredients:
 - Pandan leaf 7 pcs
 - Hot water 315ml
 - Red bean nutritional powder 2 tsp
 - Enzyme powder 10g
 - Thickener 1 tsp

 Seasoning and Sauce:
 - Mango juice 50ml
 - Coconut milk 350ml
 - Granulated sugar 130g
 - Salt 0.5 tsp

 Cooking Method:
 1. Fold pandan leaf into boxes
 2. Put hot water, red bean nutritionalpowder and enzyme powder into the blender
 3. Mix on high speed for 2 minutes
 4. Pour the stirred paste into the pot and cook until liquid at above 85°C
 5. Pour the liquid into pandan box
 6. Wait for solidification
 7. Add thickener to mango juice
 8. Drop⁠ mango juice onto the pandan leaf box

 Thai Lime Honey Flower Tea

 Food and ingredients:
 100 ml of hot water
 - 1 tea bag
 - 3 teaspoons of gelling powder

 Seasonings and sauces:
 - 10 ml of honey
 - 1 ml lime juice
 - 1/6 lime pod

 Cooking method:
 1. Brew tea with hot water
 2. Let it cool to room temperature, then add honey and lime juice.
 3. Stir well.
 4. Add three spoonfuls of gelling powder to the cup.
 5. Pour in the beverage and stir quickly until well combined.
 6. Place the chopped lime slices on top.

 Thai Lime Honey Flower Tea

 Ingredients:
 100ml of hot water
 - Tea bag 1 pc
 - Thickener 3 tsp

 Seasoning and Sauce:
 - Honey 10ml
 - Lime juice 1ml
 - Lime 1/6 pc

 Cooking Method:
 1. Make tea with hot water
 2. Bring to room temperature, add honey and lime juice
 3. Stir evenly
 4. Put three spoons of thickener into the cup
 5. Pour in the drink and stir quickly and evenly
 6. Add the sliced lime wedges