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