Just about every food concoction these days has salted egg in it, from appetizers to soups to desserts to snacks to flavorful dishes. It seems to me that the salted egg craze is here to stay. That assumption makes this foodie extremely giddy. Teehee!
To keep up with this food trend and to meet the demand for this new flavor that has made Southeast Asians crazy over salted egg chips and salted egg-filled custard buns, Unilever Food Solutions Philippines (UFS)—the maker of Knorr®, Lady’s Choice, Best Foods, and Lipton—brings to the Philippines the key ingredient that’s taking over the commercial kitchens in the country: Knorr® Golden Salted Egg Powder.
Knorr® Golden Salted Egg Powder and Knorr® Rock Sugar Honey Sauce
UFS likewise makes available for us Pinoys
the highly versatile and premium Knorr® Rock Sugar Honey Sauce
that gives dishes a nice sheen and aromatic sweetness. Truly, making Asian sauces has never been easier.
The product launch, hosted by the statuesque and charming Sam Oh, took place at the Unilever Food Solutions Gastro Park in Bonifacio Stopover Corporate Center, Bonifacio Global City, Taguig.
Event host Sam Oh
“We at UFS understand the ever-changing palate of diners and the needs of our chefs and cooks across the country. Because of this, we make sure to help them keep up in satisfying their diners’ cravings,” said Pat Mallari, Country Marketing Manager of UFS Philippines. “That is why we are happy to bring these latest innovations—the Knorr® Golden Salted Egg Powder and Knorr® Rock Sugar Honey Sauce—to our Filipino chefs to make sure that they stay ahead of the game in light of the growing demand for more creative and gastronomic dishes Filipinos are looking for.”
Pat Mallari, Country Marketing Manager of UFS Philippines
”We bring various kinds of kitchen staples from different parts of Asia closer to Filipino chefs because we want to break geographical barriers for them. We also want to enable them to bring to life their international concepts with ease and at most creativity for the delight of local diners,” she added.
Sliced Pork Rind Roulade, a dish prepared with Knorr® Golden Salted Egg Powder
Knorr® Golden Salted Egg Powder
is a one-step solution for salted egg dishes. Made only with the best quality egg yolks, it enhances the flavor, color and aroma of dishes, plus it saves on labor and time in the kitchen. And because of its consistent availability and quality, chefs and operators no longer have to deal with the problem of fluctuating supply or poor quality of salted eggs.
Pork & Beans (Rock Sugar Honey Ribs), a dish prepared with Knorr® Rock Sugar Honey Sauce
Knorr® Rock Sugar Honey Sauce
, on the other hand, is a premium one-step honey sauce that can be used on its own or as a base sauce. It is made from premium yellow rock sugar and real honey, it saves time and labor, and it’s perfect for dishes like marmite chicken, glazed spareribs, or any new dish creations.
Chefs’ Creations Using Knorr® Golden Salted Egg Powder and Knorr® Rock Sugar Honey Sauce
To showcase the versatility of Knorr® Golden Salted Egg Powder and Knorr® Rock Sugar Honey Sauce, well-loved chefs created their own recipes using these two ingredients.
Chef Alan Wong (Chef de Cuisine for Chinese Cuisine of UFS Malaysia and Lead Chef for Asian Sauces for UFS Southeast Asia) and Ms. Sam Oh
For Hors D’oeuvre, Chef Alan Wong
of UFS Malaysia used the salted egg powder with his Curry-Salted Egg Veloute, a spanner crab salad with spiced chicharron. Meanwhile, the rock sugar honey sauce was used in his Seventh Heaven Pork Belly Cooked Twice dish, which was described as Gochujang Caramel Sauce, Pickled Daikon, and Korean XO Sauce.
Curry-Salted Egg Veloute
Seventh Heaven Pork Belly
Chef Alan also prepared a Chinese Platter consisting of Roulade of Pork Rind (Chicken Oyster and Shrimp Stuffing, Asian Vinaigrette, Aromatic Salted Egg Gravy) and Fragrant Glutinous Rice Pot Sticker (Pork Liver Pate, White Fish Paste, Bean Curd Skin, Fermented Kung-Po Sauce, Lardons).
Pork Rind Roulade
Fragrant Glutinous Rice Pot Sticker
Philippines Sous Chef Carlos “Pipo” Aluning
also shared his own dishes for all the guests to savor. He prepared Fried squid balls with ginger miso glaze and spicy honey glaze, Salted egg shrimp poppers, Salted egg ice cream topped with crumble and soured candy bits.
Salted Egg Shrimp Poppers
Fried Squid Balls with Ginger Miso Glaze and Spicy Honey Glaze
“It is important for chefs like me that the key ingredients in our kitchen enable us to flex our creative hats in innovating new and exciting dishes for our diners, help us be efficient in managing our time and resources, and most of all, guarantee consistent satisfaction of our diners’ evolving tastes,” said Chef Aluning. “This is why these new Knorr® Golden Salted Egg Powder and Knorr® Rock Sugar Honey Sauce are perfect additions to the kitchen staples today.”
Salted Egg Ice Cream Topped with Crumble and Soured Candy Bits
The following chefs also prepared exciting and mouthwatering dishes showing off the viability of the star ingredients in different cuisines: (1) Fernando Aracama, Executive Chef of Aracama; (2) Pauline Benedicto, Executive Chef of Rekado Filipino Comfort Food; (3) Joshua Boutwood, Executive Chef of The Bistro Group; (4) Kenneth Cacho, Director for Culinary Arts at ISCAHM; (5) Kimberly Solejon, Cucina Idol Grand Winner and PCC 2016 Best Chef; and (6) Michael Miko Aspiras, Pastry Chef at Le Petit Souffle, Scout’s Honor Cookies PH.
Below are the chefs’ dish creations:
Chef Fernando Aracama (Filipino Cuisine)
Pork Humba Binalot – Sous vide pork belly humba, mushroom rice with braised peanuts, pickled red onions
Pancit Luglug– Rice noodles with salted egg yolk sauce, sautéed shrimps and grilled octopus
Chef Pauline Benedicto (Filipino Cuisine)
Pulled Pork Adobo with Pomelo Relish and Kesong Puti and Crabcake with Salted Egg Hollandaise, Quail Egg, and Kamias Dressing
Chef Joshua Boutwood (Western Cuisine)
Braised Veal Cheeks Paired with Black Coffee Glaze and Pickled Vegetables
Beetroot Cured Salmon Served with an Emulsion of Salted Egg Powder and Dill Oil and Powder
Chef Kenneth Cacho (Fusion Cuisine)
Pork & Beans – Rock Sugar Honey Ribs (Cannellini Bean Puree and Bacon-Chive Cracker) and Golden Nugget – Pressed Chicken in Guinness Batter (Salted Egg Butter, Curry Leaf Aioli and Spiced Tomato Espuma)
Chef Kimberly Solejon (Fusion Cuisine)
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
Chef Michael Miko Aspiras (Desserts)
Salted Egg Entremet- cultured butter almond cake salted egg yolks mousse, homemade caramel popcorn
Malu Gula Batu Verrinne – puff pastry pillow, golden saltwater meringue with golden sugar syrup
The chefs together with UFS executives
Are your palate and menu on trend? Visit www.ufs.com
to know more about Knorr® Golden Salted Egg Powder and Knorr® Rock Sugar Honey Sauce and create exciting and gastronomic dishes.