2015年1月7日 星期三
Knorr Loyalty Program
From 1 September 2014 to 31 August 2015, when purchasing any of 8 Knorr Loyalty Program's promotion products, you can enjoy 3 Offers and get fabulous prizes! Know more about the program, get the application form and view the lucky draw-iPhone 5s' winners, register now!
聯合利華飲食 - 儲分有賞
由2014年9月1日至2015年8月31日，購買聯合利華飲食-家樂牌8款「儲分有賞」之推廣產品，累積分數可享有3重奬賞! 想了解更多有關「儲分有賞」活動，領取參加表格以及查看最新的 iPhone5s中獎名單。立即註冊，開始累積分數𦢼取巨奬！
2015年1月6日 星期二
Brew your guests the perfect cup | Hong Kong recipe
Lipton - Tips for the perfect serve
Preparing the perfect cup of tea is easy, if you follow these simple steps:
Always use fresh water, as water which has previously been boiled will have been de-oxygenated.
Bring water to the boil quickly, and keep it boiling for a couple of minutes to soften the water
Use some of this boiling water to warm the cup or pot
Place your teabag or loose tea into the cup or pot, then add the boiling water
Leave the tea to brew as per the packaging instructions, or by following the below guide
Remove the teabags and give the tea a gentle stir to ensure a consistent taste (avoiding it tasting stronger at the top of the cup)
Serve at the ideal drinking temperature of around 60 ˚C.
Preparing the perfect cup of tea is easy, if you follow these simple steps:
Always use fresh water, as water which has previously been boiled will have been de-oxygenated.
Bring water to the boil quickly, and keep it boiling for a couple of minutes to soften the water
Use some of this boiling water to warm the cup or pot
Place your teabag or loose tea into the cup or pot, then add the boiling water
Leave the tea to brew as per the packaging instructions, or by following the below guide
Remove the teabags and give the tea a gentle stir to ensure a consistent taste (avoiding it tasting stronger at the top of the cup)
Serve at the ideal drinking temperature of around 60 ˚C.
ufs hong kong - Events & Promotions | Hong Kong recipe
ufs hong kong - Events & Promotions
Discover new concepts and promotions going on in the world of Unilever Food Solutions. We’ll have merchandising solutions and ideas to improve your operations and provide your customers with more reasons to enjoy dining at your establishment. From interviews with renowned chefs to promotions and contests in your country, you’ll find inspiration that will help you build your business.
Discover new concepts and promotions going on in the world of Unilever Food Solutions. We’ll have merchandising solutions and ideas to improve your operations and provide your customers with more reasons to enjoy dining at your establishment. From interviews with renowned chefs to promotions and contests in your country, you’ll find inspiration that will help you build your business.
Mixed Fruit Pudding | Hong Kong recipe
Jelly is not the only dessert in your restaurant. Mixed Fruit Pudding is a good recipe for chef, as it is easy and low cost. Jelly is
| Preparation |
| 1. Make a pudding according to KNORR standard ratio and allow it to cool and firm. Pour in a container and arrange bird's nest and gold leave on it nicely. |
| 2. Mix well sweet sago and coconut milk. Pour to a cup and arrange jam and diced fruit nicely on it. (making shredded sugar as decoration is definitely a plus to desserts). |
| Amount | Name |
| 10g | bird's nest (soaked) |
| 50g | diced fruit (for decoration) |
| 40g | sweet sago |
| 30g | BEST FOODS Coconut Milk |
| 1Proper | red plum jam (for decoration) |
| 1a little | gold leaves |
| 1piece | edible flower |
| 50g | Carte D'Or Pannacotta Mix |
| 240g | Water |
Banana Cup Strudel | Hong Kong recipe
These classic Banana Cup Strudel with ice tea are great for you dinner. It is recommended by one of my chef. Check it now and take a trial!
| Preparation |
| 1. Mix all ingredients and cook for 3 minutes. |
| Amount | Name |
| 200g | Fruits, Bananas (sliced) |
| 100g | BEST FOODS Fruity Salad Dressing |
| 5g | Spice, Cinnamon powder |
| 50g | Margarine, Planta chef |
| 150g | Margarine, Planta chef |
| 180g | Pastry, Fillo Pastry Sheet (12 sheets) |
| Cinnamon Stick, mint leaves & whipped cream as garnishing |
Red Jujube Pudding | Hong Kong recipe
We are pround to introduce a new recipe (Red Jujube Pudding) for you, it is easy and health. Also It is recommended by carte d'or chef . Make it for your family and enjoy the meal!
| Preparation |
| 1. Make the pudding according to the KNORR standard ratio. When it is done, dice it. |
| 2. Add water to the fresh fungus, red jujubes and wolfberries and cook for 30 minutes (until soft). Extract the wolfberries and red jujubes to be ready for use. Add fungus and the soup in a blender and blend. Add sugar to season and let it cool. Pour the cooled liquid into the pudding. |
| Amount | Name |
| 100g | fresh fungus |
| 1piece | Red dates |
| 600ml | Water |
| 30g | Granulated sugar |
| 50g | Carte D'Or Pannacotta Mix |
| 200g | Water |
Best Foods Mayonnaise | Hong Kong recipe
I would like to recommend this receipe to you as I like to add Best Foods Mayonnaise to my salad.
| Amount | Name |
| 200g | BEST FOODS Mayonnaise |
| 60g | BEST FOODS Mayonnaise |
| Preparation |
| Mix the ingredients. |
Crispy-Fried Mala Sakura Shrimp | Hong Kong recipe
The receipe is good for you, as the sauce paired with it just bring out the best of the meat. Go with your dears to buy the materials and cook it together!
| Amount | Name |
| 100g | shrimps |
| 40g | peanuts (chopped) |
| 5g | Sesame |
| 1a little | Coriander (chopped) |
| 5g | Fried diced garlic |
| 200g | crispy powder |
| 10g | Knorr Mala Liquid Seasoning |
| (醃蝦) | |
| 10g | Sugar |
| 5g | Sesame oil |
| Preparation |
| 1. Marinate the shrimps with KNORR Mala Chili Liquid Seasoning, sugar and sesame oil. |
| 2. Add the penults to the crispy powder and mix well. Coat the shrimps with the crispy powder and fry until becomes golden brown. |
| 3. Use fried garlic, coriander and sesames to decorate the dish. |
Scallop & Bird's Nest Soup | Hong Kong recipe
We are pround to introduce a new recipe (Scallop & Bird's Nest Soup) for you, it is easy and health. Also It is recommended by chef. Check it now and make it for your family!
| Amount | Name |
| 160g | scallop (finely diced and quickly broiled) |
| 150g | Egg yolk |
| 60g | bird's nest (soaked and cleaned) |
| 5g | KNORR Chicken Powder |
| (醃帶子用) | |
| 1500g | Knorr Authentic Superior Stock |
| Preparation |
| 1. Bring KNORR Authentic Superior Stock to broil , then add the scallop. |
| 2. Pour in the yolk slowly to thicken the soup. |
| 3. Add the bird's nest. |
Pan-Fried Chicken Cartilage & Diced Beef Tenderloin with Cashew Sauce | Hong Kong recipe
Food allergy is very comment in my city, The receipe is not only for people who ha sFood allergy, so I think most of the chef would recommend to you.
| Amount | Name |
| 300g | beef tenderloin (diced) (lightly fried) |
| 100g | chicken cartilage (quickly broiled) |
| 30g | cashew (fried) |
| 40g | green asparagus (diced) |
| 60g | red pepper (diced) |
| 60g | dragon fruit (diced) |
| 1a little | chopped green onion |
| 30g | Oil |
| 20g | Knorr Aromatic Spicy Paste - Seafood Stir-fry Sauce |
| 10g | Knorr Chicken Liquid Bouillion |
| 1a little | Sugar |
| Preparation |
| 1. Add oil and sauté the diced beef tenderloin, red pepper, green asparagus and chicken cartilage until aromatic. |
| 2 Season with KNORR ASP Seafood and KNORR Concentrated Chicken Bouillon. |
| 3 Add diced dragon fruit and cashew and stir-fry. Garnish with chopped green onions. |
Braised Abalone and Goose Feet | Hong Kong recipe
Delicious Braised Abalone and Goose Feet with Knorr sauces is my favour. Check it now! Make it for your most important people and enjoy it.
| Amount | Name |
| 180g | abalone (a whole piece, braised) |
| 6pc | goose feet( braised) |
| 200g | in-season vegetables |
| 1000g | Knorr Authentic Superior Stock |
| (開好) | |
| 10g | KNORR Chicken Powder |
| 30g | KNORR Premium Oyster Sauce |
| 1a little | Sugar |
| 20g | KNORR KINGSFORD’S Cornstarch |
| Preparation |
| 1. First, simmer the abalone and goose feet until cooked. |
| 2. Place the vegetables on a plate with the cooked abalone and goose feet on top of it. |
| 3. Bring the opened KNORR Authentic Superior Stock, KNORR Premium Oyster Sauce, KNORR Chicken Powder and sugar to broil , then add KNORR KINGSFORD’S Cornstarch to lightly thicken the sauce. |
2015年1月5日 星期一
「Culin'ART 食‧尚‧煮‧意」雜誌 - 2014年冬季號 No. 6| 香港食譜網
聯合利華飲食在本期冬季號《團圓好食，玩美經典年菜》中，我們特別針對台港兩地最具代表性的兩道年菜『盆菜』和『佛跳牆』談起，介紹其歷史，也提出現代烹調的概念，強調省時、省力、口味創新且品質一致；也在『美味食譜』單元中，介紹各式各樣創意年菜料理。同時也介紹當季食材- 栗子及詳細介紹珍貴蕈菇的料理及應用。還有港式奶茶製作方式、廚房好幫手敲蛋器的應用，以及香港最大的茶餐廳 – 翠華專訪等單元與大家分享。
為您的顧客沖泡一杯完美的茶| 香港食譜網
立頓 - 完美沖泡之秘技
依照以下簡單的步驟，沖泡一杯完美的茶是非常容易:
用剛煮沸過的水，因經多次煮沸過的水，會使水中的氧氣帶走。
先將水煮滾數分鐘。
用滾水將杯及茶壺沖洗及變暖。
之後將茶包或散茶放在杯或茶壺裡面，加入滾水。
根據包裝上步驟或以下方法沖泡。
須上下拉動茶包以確保每一口茶味一致。
最理想飲用之温度為攝氏60度左右
依照以下簡單的步驟，沖泡一杯完美的茶是非常容易:
用剛煮沸過的水，因經多次煮沸過的水，會使水中的氧氣帶走。
先將水煮滾數分鐘。
用滾水將杯及茶壺沖洗及變暖。
之後將茶包或散茶放在杯或茶壺裡面，加入滾水。
根據包裝上步驟或以下方法沖泡。
須上下拉動茶包以確保每一口茶味一致。
最理想飲用之温度為攝氏60度左右
聯合利華飲食 - 自然品鮮| 香港食譜網
聯合利華飲食 - 自然品鮮
中國人特別講究“不 時，不食”的飲食理念。這裡 的“時”一指時令、季節，提倡順應自然規律飲食；二指時節，每個節日都有其飲食風俗。春節，是中國人最重要的節日，人們闔家歡聚，祈求新的一年風調雨順。
歲末年初的聚餐已經不僅僅是習俗，更是一個重要的社交場合，越來越多的食客選擇在中式酒樓享用團年飯，這正是餐廳的巨大商機。
對於食客來說，希望能夠在餐廳吃到的團年飯，既符合傳統習俗，能為新年帶來好意頭，又有高價值的菜式，同時菜式的口味要和平時一樣好。
然而，年底時節，餐廳年宴晚市通常會翻台2-3次，這無疑給廚房帶來了巨大的壓力。
工作時間延長，備料也需要比平時多2-3倍，廚房空間和人力又有限，如何在這一關鍵時間內保質保量提供令食客滿意的菜式，廚師面臨很大的挑戰！
作為餐飲業界的專業調味品與服務的供應者，聯合利華飲食策劃明白廚師的心聲，於這次“自然品鮮”的主題下，我們將提供一系列高效快速的年菜靈感食譜，希望幫助您可以更輕鬆得應對忙季，運贏新春。
中國人特別講究“不 時，不食”的飲食理念。這裡 的“時”一指時令、季節，提倡順應自然規律飲食；二指時節，每個節日都有其飲食風俗。春節，是中國人最重要的節日，人們闔家歡聚，祈求新的一年風調雨順。
歲末年初的聚餐已經不僅僅是習俗，更是一個重要的社交場合，越來越多的食客選擇在中式酒樓享用團年飯，這正是餐廳的巨大商機。
對於食客來說，希望能夠在餐廳吃到的團年飯，既符合傳統習俗，能為新年帶來好意頭，又有高價值的菜式，同時菜式的口味要和平時一樣好。
然而，年底時節，餐廳年宴晚市通常會翻台2-3次，這無疑給廚房帶來了巨大的壓力。
工作時間延長，備料也需要比平時多2-3倍，廚房空間和人力又有限，如何在這一關鍵時間內保質保量提供令食客滿意的菜式，廚師面臨很大的挑戰！
作為餐飲業界的專業調味品與服務的供應者，聯合利華飲食策劃明白廚師的心聲，於這次“自然品鮮”的主題下，我們將提供一系列高效快速的年菜靈感食譜，希望幫助您可以更輕鬆得應對忙季，運贏新春。
綜合水果布丁杯| 香港食譜網
衣家已經好小餐廳仲會用魚膠粉，因為大部份材料都已經加入左魚膠粉，今次為大家介紹既食譜都係一樣。
| 製作方法 |
| 1、先將布丁按照家樂牌標準配比製作成布丁冷卻成型。倒在一容器中，放上燕窩及金箔! |
| 2、西米露與椰漿調勻，裝杯。排盤。果醬及果粒裝飾點綴即可。 (拉糖絲點綴，對甜點有加分的功效) |
| 廚師創作心得： |
| 1、燕窩的功能包括養陰潤燥、益氣補中。 結合布丁與椰汁西米露更佳的食用口感。是仕女們的最愛養身聖品!! |
| 2、簡單/美化/提升菜餚的價值感。 |
| 數量 | 材料 |
| 10克 | 燕窩 (已浸發處理) |
| 50克 | 水果丁 (點綴) |
| 40克 | 糖水西米露 |
| 30克 | 椰漿 |
| 1適量 | 紅莓果醬 (劃盤點綴) |
| 1少許 | 金箔 |
| 1朵 | 食用花 |
| 50克 | 羅拔臣意大利奶凍粉 |
| 240克 | 水 |
雞肉米沙律| 香港食譜網
今次介紹既呢一個沙律酱製作而成的，方便而且好味。好多高級廚師都推薦嫁
| 製作方法 |
| 1. 依照食物清單準備食材。 |
| 2. 將紅、黃椒塗上一些油，並放到烤架上。當外皮烤至焦黑後，將食材放入碗中、用保鮮膜蓋住靜置10分鐘，然後把焦黑的外皮去掉、將紅椒和黃椒切片。 |
| 3. 將飯和雞肉放在一個碗內，加入橄欖、香菜、煮好的紅椒和黃椒，然後淋上醬汁、拌勻。 |
| 4. 將完成品放入大碗中，讓賓客自行取用，或可依人數適當分配於小碗盤中。 |
| 數量 | 材料 |
| 450克 | 已煮熟的帶皮雞胸肉，切粒 |
| 225克 | 已煮熟、冷卻的長粒米 |
| 75克 | 已煮熟、冷卻的野米 |
| 160克 | 黃椒，對半切 |
| 300克 | 紅椒，對半切 |
| 50克 | 去核黑橄欖 |
| 5克 | 香菜末 |
| 150毫升 | 家樂牌油醋汁粉 – 意式香草 |
布丁紅棗膠源露| 香港食譜網
甜品係一餐晚餐既句號，所以一款好既甜品係可以令到食客再次光顧既原因。今次介紹既甜品絕對可以幫你留住食客既心!
| 製作方法 |
| 1、先將布丁按照制作標準配比製作成布丁，切丁。 |
| 2、鮮木耳，紅棗，枸杞子加開水，一起煮約30分鐘(軟/透)， 取出紅棗及枸子， 備用。加入果汁機木耳及湯汁用果汁機一起攪碎，加糖調味制涼。倒入杯中加入布丁。 |
| 3、水果，紅棗，枸杞子裝飾即可。 |
| 廚師創作心得： |
| 1、白木耳是"潤肺""滋陰"聖品。結合季節水果與布丁。使白木耳羹更加內容豐富與口味多樣!! |
| 數量 | 材料 |
| 100克 | 鮮木耳 |
| 1顆 | 紅棗 |
| 600毫升 | 水 |
| 30克 | 砂糖 |
| 50克 | 羅拔臣意大利奶凍粉 |
| 200克 | 水 |
頂好牌美玉白汁| 香港食譜網
當大家都食左好多肉食既時候，都會想食番個沙律，而今次介紹既呢一個頂好牌美玉白汁，可以令沙律更加好味。
| 數量 | 材料 |
| 200克 | 頂好牌美玉白汁 |
| 60克 | 家樂牌油醋汁粉-意式香草(開好) |
| 製作方法 |
| 將醬汁材料混合 |
脆炸麻辣櫻花蝦| 香港食譜網
脆炸麻辣櫻花蝦由一位高級餐廳既廚師教我既一味菜，佢話呢一款菜又容易整又好味。而且酱汁都可以係普通超市買到，好方便。大家有興趣都可以係自己間餐廳試下。
| 製作方法 |
| 1. 蝦仁用 家樂牌鮮麻辣鮮露, 糖及麻油醃好. |
| 2. 脆漿加入花生並撈勻, 蝦仁上炸漿炸至金黃. |
| 3. 炸蒜, 莞莤及 芝麻裝飾. |
| 厨師創作心得：鮮麻辣味道開胃清爽, 適合製作前菜, 小碟. 可用於各類涼拌菜式如青瓜，木耳與海蟄 |
| 產品效果優勢：家樂牌鮮麻辣鮮露水溶性配方快速滲透食材，醃製更快入味 |
| 數量 | 材料 |
| 100克 | 細蝦仁 |
| 40克 | 花生 (碎) |
| 5克 | 芝麻 |
| 1少許 | 莞茜 (碎) |
| 5克 | 炸蒜粒 |
| 200克 | 脆漿 |
| 10克 | 家樂牌鮮麻辣鮮露 |
| (醃蝦) | |
| 10克 | 糖 |
| 5克 | 麻油 |
帶子黃金燕窩羹| 香港食譜網
帶子黃金燕窩羹只需要用雞粉就可以完成，因為本身我地想用菜式自己既味道。希望可以幫到大家滿足食客既要求啦!
| 製作方法 |
| 1. 煮滾開好的家樂牌真味高湯 , 下帶子粒. |
| 2. 蛋黃慢慢倒入攪勻, 勾芡即成. |
| 3. 燕窩放面. |
| 數量 | 材料 |
| 160克 | 帶子 (切細粒並汆水) |
| 150克 | 蛋黃 |
| 60克 | 燕窩 (浸發好) |
| 5克 | 家樂牌雞粉 |
| (醃帶子用) | |
| 1500克 | 家樂牌真味高湯 |
腰果醬爆軟骨牛柳粒| 香港食譜網
腰果醬爆軟骨牛柳粒係一款比較高難道既菜式，因為準備時間比較長，而且需要有經驗既廚師去整。但係呢一款菜式受好多食客歡迎，一定可以令你既餐廳收入增加!
| 製作方法 |
| 厨師創作心得：此菜式配上海皇爆炒醬, 香濃惹味，鑊氣十足，為佐酒佳餚, 農曆年菜中加入此惹味小炒，令人食指大動。菜式食材也可以是各類爽脆海鮮如鮮魷、貝殼或為各式炒粉面等。 |
| 產品效果優勢：家樂牌海皇爆炒醬采用上鳳尾魚, 蝦乾, 海南燈籠椒製成, 海鮮風味濃郁，香辣惹味，使用方便，出品穩定，成本可控.新做法惠益：时间、产量 （此2個信息均用ICON代替） |
| 新做法惠益：时间 |
| 使用家樂牌海皇爆炒醬，即開即用使用方便，既可作為XO醬的基礎底醬，亦可直接代替XO醬使用。在春節忙季，可助廚房節約人力，節省時間，高效大量出品。 |
| 數量 | 材料 |
| 300克 | 牛柳 (切粒)(拉油) |
| 100克 | 雞軟骨 (汆水) |
| 30克 | 腰果 (炸好) |
| 40克 | 青蘆筍 (切丁) |
| 60克 | 紅甜椒 (切丁) |
| 60克 | 火龍果 (切丁) |
| 1少許 | 蔥花 |
| 30克 | 油 |
| 20克 | 家樂牌海皇爆炒醬 |
| 10克 | 家樂牌濃縮鮮雞汁 |
| 1少許 | 糖 |
鮑魚扣鵝掌| 香港食譜網
今次我想為大家介紹一款由一位高級餐廳既廚師教我既一味菜，佢話呢一款菜又容易整又好味。好多人客都番黎再食既。大家有興趣都可以係自己間餐廳試下。
| 製作方法 |
| 鷹栗粉埋薄芡. |
| 灵感贴士：鮑魚屬於高價食材,須經過細心制作, 配合上等湯底, 以保留鮮味，才能體現出食材的價值感.此菜式中的主料鮑魚可用魚翅、花膠、海參及北菇等其他高檔食材代替 |
| 產品效果優勢：家樂牌真味高湯, 採用優質火腿原料，可還原廚師自制高湯口味，適用於炆, 燉, 煮, 煨, 入味快 |
| 新做法惠益：时间、产量 |
| 使用家樂牌真味高湯，快速製作頭湯，減少熬制時間，提升春節時期運作效率。搭配自製頭湯，1份材料，3份產量，更高效。 |
| 數量 | 材料 |
| 180克 | 鮑魚 (原只，扣好) |
| 6隻 | 鵝掌 (扣好) |
| 200克 | 時菜 |
| 1000克 | 家樂牌真味高湯 |
| (開好) | |
| 10克 | 家樂牌雞粉 |
| 30克 | 家樂牌特級蠔油 |
| 1少許 | 糖 |
| 20克 | 家樂牌鷹栗粉 |
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