Knorr Golden Salted Egg Powder and Rock Sugar Honey Sauce

Knorr Golden Salted Egg Powder and Rock Sugar Honey Sauce

Knorr Golden Salted Egg Powder and Rock Sugar Honey Sauce

Knorr Golden Salted Egg Powder and Rock Sugar Honey Sauce

Knorr, under Unilever Food Solutions, launches two on trend and innovative products. These are the Knorr Golden Salted Egg Powder and Knorr Rock Sugar Honey Sauce.

I have always referred to Unilever as a brand for personal care. I didn’t notice that a lot of the brands I use at the kitchen were Unilever brands. Knorr, Lady’s Choice, Best Foods, Lipton and Carte d’Or belong to Unilever as part of their Unilever Food Solutions. Among these, Knorr would have the most products and two more were added to that list.

Knorr Golden Salted Egg Powder

“Knorr Golden Salted Egg Powder is a one-step solution for salted egg dishes. It is made only with the best quality egg yolks for better flavor, color, and aroma and to save on labor and time in the kitchen.”

Knorr Rock Sugar Honey Sauce

“Knorr Rock Sugar Honey Sauce is another kitchen delight as a premium one-step honey sauce that can be used on its own or as a base sauce. Made from premium yellow rock sugar and real honey, it saves time and labor, perfect for dishes like marmite chicken, glazed spareribs, or any new dish creations.”

Chefs Try Out the Salted Egg Powder and Sugar Honey Sauce

To offer examples on the versatility of these products; several Chefs were invited, together with Chef Alan Wong from UFS Malaysia, showcased their own creations. Also from UFS was Chef Carlos “Pipo” Aluning who also shared his own creations.

Each Chef made two dishes; one for each product. Chef Alan Wong prepared four dishes; two for each product.

Joshua Boutwood – Western

Executed Chef of The Bistro Group

Chef Boutwood's take on the Knorr Rock Sugar Honey Sauce

Braised veal cheeks paired with black coffee glaze and pickled vegetables

Chef Boutwood's take on the Knorr Golden Salted Egg Powder

Beetroot cured salmon with an emulsion of Salted Egg Powder, Dill oil and powders

Fernando Aracama – Filipino Cuisine

Executive Chef of Aracama

Chef Aracama's take on the Knorr Rock Sugar Honey Sauce

Pork Humba Binalot – Sous vide pork belly humba, mushroom rice with braised peanuts, pickled red onions

Chef Aracama's take on the Knorr Golden Salted Egg Powder

Pancit Luglug – Rice noodles with salted egg yolk sauce, sauteed shrimps and grilled octopus

Pauline Benedicto – Filipino Cuisine

Chef of Rekado Filipino Comfort Food

Chef Benedicto's take on the Knorr Rock Sugar Honey Sauce

Pulled Pork Adobo with Pomelo Relish and Keson Puti

Chef Benedicto's take on the Knorr Golden Salted Egg Powder

Crabcake with Salted Egg Hollandaise, Quail Egg and Kamias Dressing

Kenneth Cacho – Fusion

Director for Culinary Arts at ISCAHM

Chef Cacho's take on the Knorr Golden Salted Egg Powder

Golden Nugget – Pressed Chicken in Guinness Batter (Salted Egg Butter, Curry Leaf Aoili and Spiced Tomato Espuma)

Chef Cacho's take on the Knorr Rock Sugar Honey Sauce

Pork and Beans – Rock Sugar Honey Ribs (Cannellini Bean Puree and Bacon-Chive Cracker)

Kimberly Solejon – Fusion

Cucina Idol Grand Winner and PCC 2016 Best Chef

Chef Solejon's take on the Knorr Rock Sugar Honey Sauce

Five Spice Pork Belly in Knorr Rock Sugar Honey Glaze, Orange and Fennel Scented Barley

Chef Solejon's take on the Knorr Golden Salted Egg Powder

Knorr Salted Egg Poboy on Charcoal Buns, Sriracha Hoisin Aoili

Michael Miko Aspiras – Desserts

Pastry Chef at Le Petit Souffle, Scout’s Honor Cookies PH

Chef Aspiras' take on the Knorr Rock Sugar Honey Sauce

Malu Gula Batu Verinne – puff pastry pillow, golden saltwater meringue with golden sugar syrup

Chef Alan Wong

Chef de Cuisine for Chinese Cuisine of UFS Malaysia and Lead Chef for Asian Sauces for UFS Southeast Asia

Eight Chefs and two products equals a tummy filled with diverse food. It was a successful launch and I’m excited to try them out in the kitchen. We got to take home both products and a cookbook to go with it.

Till next time,

Allen

 

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