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Asparagus

  • Green Asparagus 12 pc
  • White Asparagus 12 pc

Nori Salted Yolk Crumble

  • Nori 60 g
  • Clarified Butter 80 ml
  • Icing Sugar 20 g
  • Salt and Pepper, to taste
  1. Asparagus

    • Shave 2 pcs each colour of asparagus and soak in ice cool water. Set aside.
    • Peel white asparagus and boiled in salted boiling water approximately 4-5 mins till soft and immediately soak in ice water.
    • Peel end part of the rest of green asparagus and boiled in salted boiling water approximately 4-5 mins till soft and immediately soak in ice water.
  2. Nori Salted Yolk Crumble

    • Mix nori and clarified butter into blender and blend.
    • Heat up the nori mixture in sautéed pan with low heat; add in Knorr Golden Salted Egg Powder and Knorr Potato Flakes, sautéed till golden brown, season with icing sugar, salt and pepper.