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Pumpkin Puree

Salted Egg Paste

Pumpkin-Salted Egg Soup

  • Pumpkin Puree 700.0 g
  • Salted Egg Paste 500.0 g
  • Milk 500.0 g
  • Water 700.0 g
  • Cream 300.0 g
  • Salt 10.0 g
  • Curry Powder 10.0 g
  • Butter 200.0 g

Lemon Grass Skewers Scallop

  • Hokkaido Scallops 300.0 g
  • Lemograss ‘Skewers’, 5cm length 10.0 pc
  • Salt 3.0 g
  • Pepper 1.0 g

Before Serving

  • Shiso Cress 5.0 g
  • Coriander Cress 5.0 g
  1. Pumpkin Puree

    • Preheat steamer.
    • Cut the top of the pumpkin and steam the pumpkin till cook.
    • Using a spoon or a partisan scoop remove the meat of the pumpkin.
    • In a pot, sweat onions and carrots till soft.
    • Add in pumpkin, sauté till it is caramelized.
    • In another pot, mix water and Knorr chicken seasoning power and bring to boil
    • Once vegetables are soft, blend all ingredients with a kitchen blender.
    • Set aside.
  2. Salted Egg Paste

    • In a pot, melt margarine, add in evaporated milk and bring to boil
    • Mix in seasonings and whisk in Knorr golden salted egg powder.
    • Bring paste to boil and set aside.
  3. Pumpkin-Salted Egg Soup

    • Mix all the ingredients expect cream and butter. Bring to boil.
    • Fold in cream and bring to boil.
    • Set aside.
  4. Lemon Grass Skewers Scallop

    • Lightly slit the scallops with the paring knife, pierce the lemon grass thru the scallop.
    • Season with salt and pepper.
    • Grill the scallops till cook.
    • Set aside.
  5. Before Serving

    • Bring pumpkin soup to boil and whisk in butter.
    • Pour into the pumpkin “bowl”
    • Garnish with lemongrass skewered scallops and watercress sprouts.
    • Ready to serve.