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

saute razor clam with knorr dry stir-fry sauce

Ingredients (4 batches)

Amount	Measure	Name
25.00	g	Red Chilli
15.00	g	Garlic
20.00	g	Diced Onion
180.00	g	Knorr Dry Stir Fry Sauce
500.00	g	clam
8.00	g	KNORR Chicken Powder
25.00	g	Oil

Preparation

1.oil, saute onion, garlic, green pepper and crushed red pepper

2.into the razor clam fry, Knorr chicken powder seasoning

3.the last to join Knorr dry sauce, stir-fry. Fried garlic decoration.

Truffle And Wild Mushroom Cappuccino Soup

Ingredients (4 person)

Amount	Measure	Name
85.00	g	Knorr Forest Mushroom & Porcini Sauce
1,000.00	ml	Hot water
20.00	g	foam

Preparation

1. Dissolve 85 grams of Knorr Forest Mushroom & Porcini Sauce in 1 liter of hot water, stir well and bring to boil;
2. Pour the soup into the soup cup;
3. Put foam on the soup.

Knorr Authentic Superior Stock (modulated)

Knorr Authentic Superior Stock (modulated)

Ingredients (1 batches)

Amount	Measure	Name
240.00	g	Knorr Authentic Superior Stock
6,000.00	ml	Hot water

 

Crème Brulee Mix

Crème Brulee Mix

Ingredients (20 person)

Amount	Measure	Name
270.00	g	Carte D'Or Cream Brulee Mix
1,000.00	ml	Milk
1,000.00	ml	Cream
80.00	g	Brown Sugar

Preparation

1. Mix the milk and cream together. Combine 10% of the liquid with Carte D’Or Crème Brulee Mix to form slurry. Mix until dissolved.
2. Bring the remaining 90% of the liquid to boil. Mix in the slurry mixture to the hot liquid and bring to boil. Remove from heat, cool and pour in to moulds. Chill for 1 hour.
3. Remove from fridge and sprinkle with brown sugar. Caramelized with gas torch.

Remark

Carte D’Or Crème Brulee Mix: Easy to achieve the standard of hotel’s quality.
 

Panna Cotta with Jelly

Panna Cotta with Jelly

 

Preparation

1. Place 1 liter milk in a saucepan and bring to boil. Remove from heat.
2. Add 400g Carte D’Or Panna Cotta Mix and 1 liter cream, stir well until combined.
3. Portion and refrigerate for at least 2 hours, or until set.
4. Add Carte D’Or Jelly Powder (Black Currant) with 500ml water and refrigerate.

Ingredients (20 person)

Amount	Measure	Name
400.00	g	Carte D'Or Pannacotta Mix
115.00	g	CARTE D’OR Jelly-Blackcurrant
1,000.00	ml	Milk
1,000.00	ml	Cream
500.00	ml	Hot water