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| Unilever Food Solutions |
September 09, 2016 marks the launch of the
newest and
trendiest products of
Unilever Food Solutions (UFS) -- the
Knorr® Golden Salted Egg Powder and the
Knorr® Rock Sugar Honey Sauce.
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| Knorr® Golden Salted Powder | Knorr® Rock Sugar Honey Sauce |
Made only with the best quality egg yolks,
Knorr® Golden Salted Egg Powder provides a
convenient way to fulfill your salted egg dish creations without the hassle of looking for available and quality salted egg supplies, and without compromising the flavor, color, and aroma of real salted eggs.
Those honey-glazed sauce and marinade can now easily be achieved in no time with
Knorr® Rock Sugar Honey Sauce. It will not only
save time and effort, but this new kitchen delight guarantees aromatic sweetness and sheen in your dishes.
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| Unilever Food Solutions Gastro Park |
And what a better way to introduce these products than a
food tasting event. The
Chefmanship Center became a
Gastro Park wherein various chefs were invited to showcase their creativity in using these new products. Foodies, media, and Unilever employees gathered in this launch as well.
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| Salted Egg Entremet | Seventh Heaven Pork Belly |
To start off,
Chef Alan Wong, Chef de Cuisine for Chinese Cuisine of UFS Malaysia and Lead Chef for Asian Sauces for UFS Southeast Asia, presented four of his own recipes using
Knorr® Golden Salted Egg Powder and
Knorr® Rock Sugar Honey Sauce.
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| Curry Salted Egg Veloute -- spanner crab salad with spiced chicharon |
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| Pork Rind Roulade -- chicken oyster and shrimp stuffing, Asian vinaigrette, aromatic salted egg gravy |
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| Fragrant Glutinous Rice Pot Sticker -- pork liver pate, white fish paste, bean curd skin, fermented kung-po sauce, lardons |
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| Seventh Heaven Pork Belly -- gochujang caramel sauce, pickled daikon, Korean XO sauce |
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| Pork and Beans | Pork Rind Roulade |
The night was filled with exciting and creative dishes sampled to all guests. The invited chefs gave their own take on
Knorr® Golden Salted Egg Powder and
Knorr® Rock Sugar Honey Sauce in different cuisines and way of cooking.
Station 1 - Chef Kimberly Solejon (Cucina Idol Grand Winner and PCC 2016 Best Chef)
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| Knorr® Salted Egg Poboy on Charcoal Buns, Sriracha Hoisin Aioli | Five Spice Pork Belly in Knorr® Rock Sugar Honey Glaze, Orange and Fennel Scented Barley |
Knorr® Salted Egg Poboy on Charcoal Buns, Sriracha Hoisin Aioli has that evident salted egg taste mixed with a bit of spice. I love the texture of the charcoal bun and it's something I haven't tried before.
Five Spice Pork Belly in Knorr® Rock Sugar Honey Glaze, Orange and Fennel Scented Barley, on the other hand, is sweet and savory with a hint of sourness.
Station 2 - Chef Pauline Benedicto (Executive Chef of Rekado Filipino Comfort Food)
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| Crabcake with Salted Egg Hollandaise, Quail Egg, and Kamias Dressing | Pulled Pork Adobo with Pomelo Relish and Kesong Puti |
This
Crabcake with Salted Egg Hollandaise, Quail Egg, and Kamias dressing is chunky, has a bit of spice but an overall balanced flavor. While
Pulled Pork Adobo with Pomelo Relish and Kesong Puti is a mix of sweet and spicy -- more of spicy but I love how tender the pulled pork is.
Station 3 - Chef Kenneth Cacho (Director for Culinary Arts at ISCAHM)
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| The Golden Nugget | Pork and Beans |
The Golden Nugget, pressed chicken in Guinness Batter (salted egg butter, curry leaf aioli, and spiced tomato espuma), is crunchy on the outside while tender in the inside.
Pork and Beans, rock sugar honey ribs (cannellini bean puree and bacon -chive cracker), is one of my favorite dishes that night. The pork is so tender and flavorful and the cracker balanced out the texture.
Station 4 - Chef Michael Miko Aspiras (Pastry Chef at Le Petit Souffle, Scout's Honor Cookies PH)
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| Salted Egg Entremet | Malu Gula Batu Verrine |
Salted Egg Entremet is made of cultured butter almond cake, salted egg yolk mousse, and homemade caramel popcorn. I enjoyed the second layer, which is the mousse, but I'll enjoy it more if the base cake is softer.
Malu Gula Batu Verrine is a puff pastry pillow with golden saltwater meringue and golden sugar syrup. The base is very soft but not too sweet, complemented by the crunchy meringue.
Station 5 - Chef Joshua Boutwood (Executive Chef of The Bistro Group)
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| Beetroot-cured Salmon served with an emulsion of Salted Egg Powder, Dill Oil, and powders | Braised Veal Cheeks paired with Black Coffee Glaze and pickled vegetables |
Beetroot-cured Salmon served with an emulsion of Salted Egg Powder, Dill Oil, and powders may look complicated but the flavors are in harmony. I find
Braised Veal Cheeks paired with Black Coffee Glaze and pickled vegetables simple with its tender and sweet savory meat.
Station 6 - Chef Fernando Aracama (Executive Chef of Aracama)
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| Pancit Luglug | Pork Humba Binalot |
This is not your ordinary
Pancit Luglug with its rice noodles, salted egg yolk sauce, sauteed shrimps and grilled octopus topping.
Pork Humba Binalot is flavorful, good, and filling with its sous vide pork belly humba, mushroom rice with braised peanuts, and pickled red onions.
Station 7 - Chef Carlos "Pipo" Aluning (Sous Chef of UFS Philippines)
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| Salted Egg Shrimp Popper | Squidball in 2 Ways |
Salted Egg Shrimp Popper is simple yet crunchy and tasty. With
Squidball in 2 ways (ginger miso glaze and spicy honey glaze), you'll never look and taste at squidballs the same way again.
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| Salted Egg Ice Cream topped with Crumble and Sour Candy Bits |
This
Salted Egg Ice Cream topped with Crumble and Sour Candy Bits is another favorite of mine. Salted Egg in ice cream, paired with ube ice cream, crumble for texture, and sour candy bits to balance the sweetness. Unimaginable combination but worked perfectly!
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| the chefs who participated in the launch |
The chefs really did a great job in bringing out the versatility of these two latest products from UFS. Now I'm excited on what other unique and exciting dishes can be made with
Knorr® Golden Salted Egg Powder and
Knorr® Rock Sugar Honey Sauce.
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| take home! |
Take home treat for us!
The Secret of Chefs cookbook contains various recipes using either
Knorr® Golden Salted Egg Powder or
Knorr® Rock Sugar Honey Sauce, or both, which we can use as starting point. Or, we can just have our very own great creations.
Unilever Food Solutions
Disclaimer: I was invited as a blogger and did not pay anything for this event.
