Monday, 11 September 2017

[recipes + videos] Knorr Salted Egg Powder

The salted egg fever has never seems to wave off and recently KNORR has launched their Golden Salted Egg Powder that comes in 800g pack (R.P S$9.90) which is suitable for home use. Furthermore there is no MSG and each packet can easily help you recreate any of your favoruite dishes without fuss.

Hence good news for those living in overseas, you can now stock up this new product to enjoy local feast without the trouble of find salted egg yolk which might not be easily available at your end.



SALTED EGG PRAWNS
(金沙奶油虾)


I believe for those who often patronise Cze Char stall there would at least one salted egg yolk dish which you would order.  For us our usual pick is deep-fried spareribs in salted egg yolk sauce and now with Knorr salted egg yolk powder I can use combination of ingredients to create new dishes with it.

Watch how we prepared this Salted Egg Prawns.


recipe adapted from Knorr's website

(Yield: 4 | Preparation: 10 minutes | Cooking: 20 minutes)

Ingredients:
12 large prawns, shell removed
Oil for shallow frying

Sauce:
3 tablespoons Knorr Salted Egg Yolk Powder
15g unsalted butter
2 clove garlic, minced
1 red chilli, sliced
1/2 teaspoon curry powder
1/4 tablespoon sugar
some fresh curry leaves


Method:
1. Trim and rinse prawns then lightly marinate it with 1 teaspoon cooking wine and dash of ground pepper for 2 minutes. Using kitchen paper towel pat it dry then dust with cornstarch, remove the excess and set aside.

2. Heat 2 tablespoons of cooking oil in a large skillet together with about 10 curry leaves then shallow-fry the prawns until 80% cooked. Remove, drain and set aside.

3. Clean up the skillet using kitchen paper towel. On low heat add butter, minced garlic, curry leaves and curry powder and stir till well mixed.

4. Lastly stir in Knorr Salted Egg Yolk Powder, prawns, cut chilli and sugar.

5. Toss prawns until cooked and well coated with the sauce. Remove and serve immediately.

[click to zoom-in] Original Recipe from Knorr

相信喜欢吃大排档(煮炒摊)的朋友们一定会常点金沙奶油虾或螃蟹吧。其实你也可以试着自己动手做,尤其是居住在国外的朋友现在有了家乐金沙咸蛋粉你们随时都能吃到家乡菜了。

金沙奶油虾

(分量:4人份   | 准备: 10分钟   | 烹调时间: 20分钟)

材料:
12只大虾(也可換成魚片,乌贼、鸡柳等)
2汤匙油

酱料:
3汤匙家乐金沙咸蛋粉
15克无盐牛油
2瓣大蒜,剁碎
1根小辣椒,切粒
1/2茶匙咖喱粉
1/4茶匙糖
1把新鲜咖喱叶

做法:
1. 首先把鲜虾除去须和外壳之后洗净,沥干再用少许的花雕酒和胡椒粉腌2分钟。用厨房纸吸干水分然后粘些玉米淀粉备用。

2. 预热锅,倒入2汤匙油和少许咖喱叶把鲜虾煎香至金黄, 盛取备用。

3.接着用厨房纸把锅抹一下,拌入牛油,大蒜,咖喱粉和咖喱叶以小火搅拌均匀。

4. 最后加入咸蛋黄粉,虾,辣椒和糖炒至起沙泡即可享用。



CHICKEN CHOP WITH SALTED EGG SAUCE
(咸蛋鸡扒)


If you followed our daily Instagram updates you will notice I rarely made chicken chop.  The only one that my boy requested is his favoruite Teriyaki Chicken using boneless chicken leg.  So to try out the new Knorr's salted egg powder I decided to cook this simplify version Chicken Chop which coated in thick and creamy salted egg sauce.

A demo clip which I edited from our Instagram Live video on how to make this Chicken Chop with Salted Egg Sauces.


(Yield: 2 | Preparation: 10 minutes | Cooking: 20 minutes)

Ingredients:
2 pieces of boneless chicken leg
3 tablespoons Knorr's salted egg powder
15g unsalted butter
2 clove garlic, minced
1/4 teaspoon dried chilli flakes
50ml stock or hot water

marinade:
1 tablespoon cooking wine
1 teaspoon light soy sauce
1/4 teaspoon sesame oil
1/2 teaspoon grated ginger juice
2 clove garlic, chopped
dash of ground pepper

Method:
1. Trim and clean chicken, pat dry then using a knife to cut a few slits on the meat side to prevent meat from shrinking when cooking.

2. Marinate chicken with marinade for at least 30 minutes or overnight in the fridge (remove from fridge at least 15 minutes before cooking).

3. Preheat skillet with 1/2 tablespoon of hot, add chicken skin side down and cook for 3-5 minutes until skin turns slightly crisp and browned. Flip over and cook another 3 minutes on the other side.

4. Move chicken aside, add in garlic, butter and chilli flakes and cook until aromatic. Next stir in salted egg powder cook for 10 seconds before adding stock/water. Lastly coat chicken chop evenly with sauce then remove to serve plates.

5. To serve you can add in some blanch broccoli and carrot plus fried egg and rice for a nutritious meal.

我很少做鸡扒料理除了孩子喜欢的"日式照烧鸡"和"炸鸡块"。这次就尝试把香煎鸡扒和咸蛋奶油汁搭在一起,翻炒后的鸡扒均匀的裹上一层浓郁的酱汁非常美味。

咸蛋鸡扒

(分量:2人份   | 准备: 10分钟   | 烹调时间: 20分钟)

材料:
2片起骨鸡腿
3汤匙家乐金沙咸蛋粉
15克无盐牛油
2瓣大蒜,剁碎
1/4茶匙干辣椒片
50毫升的高汤/热水

腌料:
1汤匙料理酒
1茶匙酱青
1/4茶匙麻油
1/2茶匙姜汁
2瓣大蒜,剁碎
少许胡椒粉

做法:
1. 鸡腿肉用剪刀修一修多余的脂肪然后在肉的一面浅浅的划上几刀,把筋剪断煎的时候就不会缩成一团。

2. 接着把处理好的鸡扒放进腌料腌30分钟或搁置在冰箱一夜。(如果放冰箱记得提前15分钟取出)

3. 平底锅热1/2汤匙油,把腌好的鸡扒皮的一面朝下煎至鸡皮出油和微微有些金黄色厚就翻面再煎3分钟。

4. 接着加入牛油,蒜末和辣椒片爆香一粉状再倒家乐金沙咸蛋粉炒均匀。这时候你也可以加50毫升的高汤,热水或淡炼乳做点汁让鸡扒吸收调味。

5.起盘时可以搭配一些预先川烫好的西兰花,胡萝卜和煎蛋就能成营养丰富的一餐。


* Disclosure: All opinions expressed in this post are my own and there is no monetary compensation received except a pack of Knorr Salted Egg Powder as media drop.

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