Tofu and Egg White Soup

Recipes of Tofu and Egg White Soup

Amount	Name
200.00 g	Surf Clam
100.00 g	Knorr Mala Liquid Seasoning
50.00 g	KNORR Concentrated Chicken Bouillon
50.00 g	Knorr Superior Seafood Stir-fry Sauce
30.00 g	Slice Ginger
5.00 g	Roasted peanuts, chopped
5.00 g	Sesame
5.00 g	Sugar
50.00 g	Sesame oil
400.00 ml	Water
5.00 g	Parsley stems

Preparation

1. Add all the ingredients into the KNORR Concentrated Chicken Bouillon and bring to a boil.

2. Pour the egg white slowly into the soup and stir continuously.

3. Thicken the tofu and egg white soup with KNORR KINGSFORD’S Cornstarch.

4. Garnish with minced Jinhua ham on the surface of the tofu and egg white soup.

Reference: http://www.unileverfoodsolutions.hk/en/recipe/Soup/Poultry/Tofu-and-Egg-White-Soup.html

Mala Surf Clam

Recipes of Mala Surf Clam

Amount	Name
200.00 g	Surf Clam
100.00 g	Knorr Mala Liquid Seasoning
50.00 g	KNORR Concentrated Chicken Bouillon
50.00 g	Knorr Superior Seafood Stir-fry Sauce
30.00 g	Slice Ginger
5.00 g	Roasted peanuts, chopped
5.00 g	Sesame
5.00 g	Sugar
50.00 g	Sesame oil
400.00 ml	Water
5.00 g	Parsley stems

Preparation

1. Boil the Surf Clam with cold water with lemon juice inside.

2. Mix well Knorr Mala Liquid Seasoning, Knorr Concentrated Chicken Bouillon, Sugar, Sesame oil, and water with Surf Clam.

3. Add Roasted peanuts, Parsley stems, Slice Ginger and Sesame for decoration.

Reference: http://www.unileverfoodsolutions.hk/en/recipe/Appetizer/Seafood/Mala-Surf-Clam.html 網站登錄

Kidney Kebab with Chili Sauce

Recipes of Kidney Kebab with Chili Sauce

Amount	Name
30.00 g	Knorr Chilli Liquid Seasoning
10.00 g	KNORR Chicken Powder
800.00 g	Chicken Kidney
20.00 g	Garlic
20.00 g	Sugar
10.00 g	Salt
30.00 g	Soy sauce

Preparation

1. Mix chicken kidney with Knorr Chilli Liquid Seasoning, Knorr Chicken Powder, garlic and other seasoning for 30 mins.

2. String with bamboo stick. Preheat oven to 200°C. bake the kidney for 15 mins.

Reference: http://www.unileverfoodsolutions.hk/en/recipe/Appetizer/Poultry/Kidney-Kebab-with-Chili-Sauce.html 台灣網站登錄目錄

Sugar Beet Tea with Lime and Honey

Recipes of Sugar Beet Tea with Lime and Honey

Amount	Name
50.00 g	Sugar beet
10.00 g	Kaffir lime slices
2.00 g	1 Lipton Green Tea Bag E80
10.00 g	Honey

Preparation

1. Wash the sugar beets, boil in water, place in iced water and drain the water away. Blend with water into a juice using a blender, then filter out the pulp.

2. Add the slices of kaffir lime and the Lipton Green Tea bag to the sugar beet juice, and cook for a short while over low heat. Then remove the tea bag and add honey. Bring to a boil and the tea is ready.  Note: This beverage may be served hot or cold.

Alternative ingredients: The taste of the beverage can be enriched by adding various fruits.  Alternative wild vegetables: Sugar beets may be replaced with sweet-scented osmanthus or jasmine.  Suggestions for similar beverages: Jasmine Tea with Lime and Honey; Sugar Beet Tea with Lime and Sugar Cane Juice.

Reference: http://www.unileverfoodsolutions.hk/en/recipes/recipe_sn/show/2699-9439-0-R0043979.html?recipe_searchbox=1

fry rice with seafood liquid seasoning

Recipes of fry rice with seafood liquid seasoning

Amount	Name
40.00 g	Shrimp
40.00 g	Squid
40.00 g	mussel
2.00 pc	egg
700.00 g	Rice
20.00 g	KNORR Chicken Powder
40.00 g	Knorr Mala Liquid Seasoning

Preparation

1.In shrimp, fresh, especially mussels, asparagus and boil for a short water reserve

2.Wok fried rice from the drop all the materials and Knorr chicken powder and Knorr fresh spicy fresh dew seasoning on the disc,

3.Surface to put the chili decoration.

Reference: http://www.unileverfoodsolutions.hk/en/recipes/recipe_sn/show/3680-9418-0-R0034546.html?recipe_searchbox=1

Seafood Rice with Porcini Mushroom Sauce Served in Wok

Seafood Rice with Porcini Mushroom Sauce Served in Wok

Amount	Name
120.00 g	Miscellaneous seafood (diced)
20.00 g	Diced Onion
15.00 g	Green Peas
2.00 pc	egg
500.00 g	Rice
15.00 g	red bell pepper grain
1.00 a little	chopped green onion
150.00 g	Knorr Forest Mushroom & Porcini Sauce
10.00 g	KNORR Chicken Powder

Preparation

1. Cook the seafood with Knorr Chicken Powder;

2. Saute onion and green beans, then add the eggs, rice and seafood to stir well, add Knorr Forest Mushroom & Porcini Sauce to fry;

3. Use the chopped green onion and red bell pepper grain to be decoration.

Reference: http://www.unileverfoodsolutions.hk/en/recipes/recipe_sn/show/3680-9415-0-R0036306.html?recipe_searchbox=1

Beautifully Cooked Crab Paste and Vegetable Rice

Beautifully Cooked Crab Paste and Vegetable Rice

Amount	Name
60.00 g	Brackish-water crab paste
80.00 g	Shrimp
100.00 g	Garden pea shoots
300.00 g	Glutinous rice
150.00 g	Soy milk
50.00 g	Egg white
2.00 g	Diced ginger
7.00 g	KNORR Chicken Powder
15.00 g	KNORR Seafood Sauce
1.00 g	Pepper

Preparation

1) Brackish-water crab paste. Season large shrimps with 5g of KNORR Chicken Powder and pepper.

2) Boil and strain the bean sprouts, then dice them. Season glutinous rice and diced bean sprouts with KNORR Seafood Sauce.

3) Stir soy milk and egg whites together using a blender, then season with KNORR Chicken Powder.

4) Finally, using a round mould, add glutinous rice, crab paste and large shrimps, and drizzle with soy milk. Steam thoroughly, garnish and serve.

Reference: http://www.unileverfoodsolutions.hk/en/recipes/recipe_sn/show/3680-9418-0-R0042640.html?recipe_searchbox=1

Bamboo Fungus with Fragrant Xuanwei Ham Stuffing (Joyous Unity in Marriage)

Bamboo Fungus with Fragrant Xuanwei Ham Stuffing (Joyous Unity in Marriage)

Amount	Name
150.00 g	Ham
100.00 g	Bamboo fungus
200.00 g	Baby Chinese flowering cabbage
5.00 g	KNORR Chinese Ham and Chicken Powder
3.00 g	KNORR Concentrated Chicken Bouillon
2.00 g	Salt
1.00 g	Sugar

Preparation

1: Stuff the ham sticks into the bamboo fungus. Place them on a plate and steam until cooked

2: Stir-fry the choy tam (Brussels sprouts) until cooked and use as garnish at the sides of the dish

3: Add seasonings to the chicken bouillon, thicken with KNORR Cornstarch and drizzle over the bamboo fungus; serve. Highlight: Adding KNORR Chinese Ham & Chicken Powder brings out the ham flavour, giving it a more aromatic and rich taste.

Reference: http://www.unileverfoodsolutions.hk/en/recipes/recipe_sn/show/3679-9408-0-R0042458.html?recipe_searchbox=1

Braised Tofu in Shrimp Sauce

Recipe of Braised Tofu in Shrimp Sauce

Ingredients (6 person)
300.00 g	Tofu
500.00 g	Shrimp shells
10.00 g	KNORR KINGSFORD’S Cornstarch
5.00 g	KNORR Concentrated Scallop Bouillon
20.00 g	Butter
30.00 g	Scallions
30.00 g	Ginger
50.00 g	Garlic
50.00 g	Salted eggs
10.00 g	KNORR Chicken Powder

Preparation

1. Wash the shrimp shells, then pan-fry until fragrant in salad oil. Add water to submerge the shrimp shells and stew until the sauce becomes deep yellow and thick. It is then ready to be used as shrimp sauce.

2. Cut the tofu into pieces, then boil in water and remove to be ready to use. Add butter to the wok and pan-fry the small ingredients and half a salted egg yolk. Then add the shrimp sauce, tofu, KNORR Chicken Powder and other seasonings; cook slightly. Add KNORR KINGSFORD'S Cornstarch and thicken into a gravy. Drizzle shrimp sauce and add the other half of the crushed salted egg yolk as garnish. This dish is ready to be served.

Reference: http://www.unileverfoodsolutions.hk/en/recipe/Main-course/Vegetable/Braised-Tofu-in-Shrimp-Sauce.html

Baked Chicken Leg with Orange Demi-glace

Recipe of Baked Chicken Leg with Orange Demi-glace

Ingredients (1 servings)
180.00 g	Whole chicken leg (baked)
60.00 g	Potatoes (washed, roasted, seasoned)
30.00 g	Veg, Young Corn (blanched, seasoned)
20.00 ml	Bev, Orange juice; fresh
5.00 g	Fruits, Orange, zest
1.00 g	Herbs, Oregano, fresh
80.00 g	KNORR Demi Glace Brown Sauce Mix

Preparation

1. Reduce orange juice, zest till half. Add KNORR Demi-glace and infuse.

2. Serve baked chicken leg with potatoes and vegetables.

3. Fold fresh oregano into sauce just before serving.

Reference: http://www.unileverfoodsolutions.hk/en/recipe/Main-course/Poultry/Baked-Chicken-Leg-with-Orange-Demi-glace.html

Black Chicken Soup With Lily Bulb, Plehnia Root And Pak Kay

Recipe of Black Chicken Soup With Lily Bulb, Plehnia Root And Pak Kay

Ingredients (1 portions)
400.00 g	Pltry, Chicken, Black / Wu Ji (half)
15.00 g	Veg, Lily Bulb "Pak Hup"
10.00 g	C.Herbal, Glehnia Root / Sha Shen
20.00 g	C.Herbal, Pak Kay
15.00 g	C.Herbal, Solomon's Seal / Yu Zhu
15.00 g	C.Herbal, Chinese Wild Yam / Huai Shan
15.00 g	C.Herbal, Chinese Wild Yam / Huai Shan
40.00 g	Veg, Bean, Hyacinth / Bian Dou
3,000.00 ml	Bev, Water
80.00 g	KNORR Concentrated Chicken Bouillon

Preparation
1. Clean the Black Chicken and cut into big pieces.
2. Fry / sauté the Hyacinth Beans till golden brown, then put into a claypot together with the rest of the ingredients, add water and bring to boil, then simmer for about 2 hours.
3. Add in Knorr Concentrated Chicken Bouillon before serving.

Reference: http://www.unileverfoodsolutions.hk/en/recipe/Soup/Poultry/Black-Chicken-Soup-With-Lily-Bulb-Plehnia-Root-And-Pak-Kay.html

Crab Meat Timbale

Recipe of Crab Meat Timbale

Ingredients (4 person)
1.00 l	Knorr Concentrated Chicken Bouillon
30.00 g	CARTE D’OR Gelatine
250.00 g	Crab meat
50.00 g	Cucumber (Cut into Small diced)
50.00 g	Green apple (Cut into small diced)
50.00 g	Carrot (Cut into small diced & cooked)
20.00 g	Dill (Decoration)
20.00 g	Edamame

Preparation

1. Heat up the KNORR Concentrated Chicken Bouillon that is already opened, add in the Robertsons Pure Gelatine and mix well.

2. After the chicken bouillon/gelatine mixture has cooled, pour it into a container until one-third full. Let freeze.

3. Add the crab meat and the remaining ingredients into the container, garnish with dill and pour the remaining chicken bouillon/gelatine mixture into the container. Let freeze.

4. After freezing, take the crab meat in gelatine out of the container and serve.

Source of Inspiration or Useful Tips Most cold gelatine recipes for appetizers are mainly based on Shanghai-style jellied pork. In order to cater to new taste preferences, crab meat is selected here, with fresh vegetables and herbs added in to give diners a taste of novelty. Crabs (mud crabs) have a firm yet tender and smooth texture, and the fresh and sweet flavour brings a refreshing taste. The crabs during the seasons of March to April and July to September have the best texture and flavour

Reference: http://www.unileverfoodsolutions.hk/en/recipe/Appetizer/Seafood/Crab-Meat-Timbale.html

Anchovies Sambal

Recipe of Anchovies Sambal

Ingredients (10 servings)
300.00 g	Fish, Anchovies, in oil , cleaned
400.00 g	Knorr Superior Seafood Stir-fry Sauce

Preparation

1. Heat 5 tbsp oil in pan, add in the anchovies and saute until crispy.

2. Remove anchovies, strain to remove access oil.

3. Place anchovies back into the pan, pour in KNORR ASP Seafood (HK)and toss until well mixed.

Reference: http://www.unileverfoodsolutions.hk/en/recipe/Appetizer/Seafood/Anchovies-Sambal.html

Pumpkin Cream with Peanut Butter

Recipe of Pumpkin Cream with Peanut Butter

Ingredients (2 person)
100.00 g	Creamy peanut butter
350.00 g	Steamed mashed pumpkin
20.00 g	Almond slices
25.00 g	KNORR KINGSFORD'S Cornstarch (cornstarch)
50.00 g	Almond powder
1,400.00 g	Water
75.00 g	Sugar

Preparation

1. Place a cleaned pan over heat and pour in 800g of clear water. After the water boils, add 25g of white sugar, 25g of almond powder and 100g of creamy peanut butter. After the mixture is diluted, add KNORR KINGSFORD'S Cornstarch to thicken it to your liking, then pour it into a container and set it aside for later use.

2. Place a cleaned pan over heat and pour in 600g of clear water. After the water boils, add 50g of white sugar, 25g of almond milk and mashed pumpkin. After mixing evenly, add KNORR KINGSFORD'S Cornstarch to thicken the mixture to your liking, then pour it into another soup bowl and set it aside for later use.

3. Place a mould at the centre of a container, hold the two soups prepared earlier, one in each hand, and slowly pour them together into a soup bowl. Sprinkle some roasted almond slices over the soup and serve. Note: Place the almond slices into an oven and bake until the surface turns golden brown, at which time they are ready to use.

Reference: http://www.unileverfoodsolutions.hk/en/recipes/recipe_sn/show/3681-9444-0-R0042513.html?recipe_searchbox=1

Emerald Crispy Fish Fillet Rolls

Recipe of Emerald Crispy Fish Fillet Rolls

Ingredients (4 person)
200.00 g	Indian aster (Kalimeris indica)
100.00 g	Chinese perch fillets
20.00 g	Pine nuts
20.00 g	Cashew nuts
10.00 x	Roasted duck skin
6.00 g	Knorr Concentrated Chicken Bouillon
3.00 g	KNORR Liquid Seasoning
1.00 g	Sesame oil
15.00 g	KNORR Napoli Tomato Sauce
5.00 g	Vinegar
10.00 g	Sugar
2.00 g	Red Chilli
36.00 g	sour plums

Preparation

Preparation:
1. Boil the Indian asters in water, drain and dice.
2. Mix the main ingredients and seasonings evenly together then add in the crushed nuts and mix well together.
3. Cut the fish fillets into strips, pat a little KNORR KINGSFORD’S Cornstarch on the strips and fry in a wok till crispy. Brew the sweet and sour sauce then add in the fried fish fillets and stir fry. Sprinkle in the fried pine nuts. Mould the fish fillets and diced Indian aster into rolls and serve together with the roasted duck skin as accompanimen

Reference: http://www.unileverfoodsolutions.hk/en/recipe/Appetizer/Seafood/Emerald-Crispy-Fish-Fillet-Rolls.html

Country-style Goose with Vegetables

Recipe of Country-style Goose with Vegetables

Ingredients (6 person)
600.00 g	Green Chinese cabbage
5.00 g	Diced goose meat
5.00 g	Diced goose liver
5.00 g	Diced goose intestines
5.00 g	Diced goose kidneys
10.00 ml	KNORR Liquid Seasoning
5.00 g	Knorr Dry Stir Fry Sauce
5.00 g	KNORR Premium Oyster Sauce
3.00 g	KNORR Chicken Powder
3.00 g	Mustard oil
3.00 g	Diced garlic

Preparation

1. Cut the green Chinese cabbage into 1cm thick squares, boil them in water. Strain the water and serve on a dish.

2. Braise the goose parts in master stock until they are fully cooked, dice them into cubes and serve on the green vegetables. Sprinkle diced garlic over the dish.

3. Mix all seasoning together. Pour over the dish and serve. Reference:  http://www.unileverfoodsolutions.hk/en/recipes/recipe_sn/show/3676-9395-0-R0042212.html?recipe_searchbox=1

Deep-fried Mango Seafood Rolls with Thousand Island Dressing

Recipe of Deep-fried Mango Seafood Rolls with Thousand Island Dressing

Ingredients (2 person) 　 100.00 g Thousand Island salad dressing with lemon 4.00 piece spring roll wrappers  4.00 piece Crab Stick 20.00 g  Shrimp 40.00 g Mango  1.00 a little flaked almonds 1.00 piece Eggs (beaten)
Preparation Mix fresh lemon juice into the Thousand Island salad dressing, to add a lemon fragrance to the sweet and sour flavour of the salad. It is a great accompaniment for the deep-fried mango seafood rolls as it alleviates the greasiness after deep-frying. 1. Mix together the ingredients of the dressing. Boil the crab sticks, shrimps and scallops slightly. 2. Make the rolls by wrapping crab sticks, shrimps, scallops, mango and a moderate amount of salad dressing in the spring roll wrappers. 3. Dip the wrapped rolls into the egg mixture and sprinkle almond slices on the rolls. Deep-fry until crispy and serve on a plate topped with a sprinkling of Thousand Island salad dressing with lemon. Reference : http://www.unileverfoodsolutions.hk/en/recipes/recipe_sn/show/3676-9394-0-R0042259.html?recipe_searchbox=1