1st Philippine Chocolate & Ice Cream Show

Willy Wonka and his fans will be happy for 3 days of chocolate and ice cream in the First Philippine Chocolate and Ice Cream Show on July 14-16 2010 at the World Trade Center in Pasay City.

featuring all chocolate and ice cream suppliers, sellers, manufacturers. even hotels, restaurants that chocolate and ice cream lovers will go gaga for everything sweet! this is indeed the sweetest show in the Philippines!

organized by Pastry Alliance of the Philippines. you can check their website at http://philchocoshow.weebly.com/index.html

interested buyers and guests can come and avail 50% OFF of registration fees on or before June 30. just log on to http://philchocoshow.weebly.com/pre-registration.html

Brother's Burger Hamburger Day

reserve the date: JUNE 23

get a HALF POUNDER hamburger only Brother's Burger Capitol Hills at 50% OFF!!! as they celebrate Hamburger Day.

call now to order in advance at 9314011 / 9323840 or 3858614 or drop by at the Brothers Burger Capitol Hills branch from 11AM - 10PM at Capitol Greenstreet Commercial Center, Capitol Hills Golf and Country Club, Capitol Hills Drive, Old Balara, QC.

Red Ribbon's special Father's Day Cake!

June 20 is Father's Day and Red Ribbon has thought of a great special gift for the number 1 man in your life.

presenting...
an 8" round chocolate cake covered in blue polo fondant icing. priced at Php 550 and available for a limited time only, June 18-20.

only available at Red Ribbon.

Chefography: Pau Sia

Chef Pau Sia is the sous chef of Unilever Food Solutions, and a 'suki' of SM Hypermarket, where he buys most of his ingredients. he is one of the judges of SM Hypermarket's SUPER CHEFS tournament and shares her recipe of Menudo.

Menudo

Ingredients:

1 kilo of pork, chopped into cubes
150 ml Knorr liquid seasoning
5 g ground pepper
40 g chopped garlic
40 g chopped onion
800 ml tomato sauce
100 g carrots, chopped into cubes, blanched
100 g potatoes, chopped into cubes, blanched
3 g sliced chorizo bilbao
30 g liver spread
40 g Knorr pork cubes
Water
600 g green peas (fresh or frozen)
5 g kasubha
30 g raisins

Procedure:

1. In a mixing bowl, marinate the pork with Knorr liquid seasoning, ground pepper and garlic. Marinate overnight.
2. Saute the pork until half-cooked. Set aside.
3. in a sauce pan, sauté the onion and garlic. Add the tomato sauce and simmer for 5 mins.
4. add the remaining ingredients including the pork and simmer for another 5 minutes until the pork is fully cooked.

Chefography: Caren Bayhon-Yrastorza

Caren Bayhon-Yrastorza is a former news anchor, a mom and a foodie who enjoys going to the grocery. She authors the site, theeatingroom.wordpress.com - a blog for cooking enthusiasts where one can find easy to prepare recipes and must try dining places. she is one of the judges of SM Hypermarket's SUPER CHEFS tournament and shares her recipe of Caldereta.

Caldereta

Ingredients:

1 kilo beef brisket
About a dozen medium-sized tomatoes, cubed
1 pc calamansi
Half cup soy sauce
1 head of garlic, minced
Laurel leaf
2 large onions, minced
3 pcs siling labuyo, chopped
5 medium-sized potatoes, cut crosswise
2 pcs red bell pepper, julliened
A small bottle of pitted and stuffed olives
Salt and pepper to taste
3/4 cup tomato sauce (for coloring)

Procedure:

1. Season beef with salt and pepper then marinate in soy sauce and calamansi for 30 minutes. Set aside.
2. Layer the ingredients in a casserole such that tomato is at the bottom, then marinated beef, garlic and onion at the top of the whole ensemble. This way, flavors lock in the beef that’s in the middle of the assembly.
3. Pour in about 3 cups of water to help liquefy and wilt the tomatoes at the bottom. Bring to a moderate simmer.
4. Once drying out, continue pouring in water until beef tenderness is achieved.
5. 5. Add the bell peppers, laurel leaf, sili and the pitted olives. Mix in the tomato sauce. Set aside.
6. Meantime, deep fry the potatoes.
7. Pour the beef mixture onto a pyrex dish. Garnish with fried potatoes on top.

Chefography: Deejay Santos

Chef Deejay Santos is the chef of Sysu Group of Companies, the company that brought us Clara Ole, McCormick, Kikkoman and Lee Kum Kee products. He is also a 'suki' of SM Hypermarket, where he buys most of his ingredients. he is one of the judges of SM Hypermarket's SUPER CHEFS tournament and shares two dishes of the famous Adobo.

Kikkoman Rosemary Scented Chicken Pork Adobo

Ingredients:

1/2 kg pork (pigue/liempo or kasim). Cut into small cubes.
1/2 kg chicken (drumstick or wings). Adobo cut
6 tbsps Kikkoman Soy Sauce
3/4 cup vinegar
1 cup water
2 tbsps oil
1/2 cup garlic, minced
2 tbsps rosemary
1 tbsps black peppercorns. Crushed
1/2 tbsps sugar
1/2 cup water
2 pcs laurel leaves

Procedure:

Place all ingredients in a heavy bottom stock pot or braising pot.
Simmer for about 30-40 minutes until pork cubes are tender.
Cook until brown on all sides.
Serve immediately while hot. Serves 8 - 10.

Lee Kum Kee Chinese Chicken Pork Adobo

Ingredients:

500 grams pork lean, adobo cut
500 grams chicken, adobo cut
¼ cup cooking oil
8 pieces Garlic, crushed
1 tsp peppercorns
½ cup vinegar
½ cup LEE KUM KEE Soy Sauce
Brown sugar to taste
1 piece Bay leaf
2 tbsp LEE KUM KEE Panda Oyster Sauce

Procedure:

1. Wash chicken & pork well & drain.
2. Marinate chicken & pork with LEE KUM KEE Premium Soy Sauce, vinegar, pepper, garlic, and bay leaf for 30 minutes.
3. Drain chicken & pork from marinade. Set aside the reserved marinade.
4. Heat frying pan and add cooking oil. Fry the chicken & pork until brown on both sides.
5. In same pan, put in the reserved marinade, sugar, and LEE KUM KEE Panda Oyster Sauce.
6. Simmer over low heat until liquid has been reduced by half. Serves 8 - 10.

SM Super Chefs cooks Filipino basics

Pinoy hospitality never misses food on the table. so much we love eating that we learn to experiment on what we already have. the wide array of choices and resources have tweaked the Filipino mind to think of something new, more exciting and more delicious.

SM Hypermarket has seen its image the same as the Filipino culture. they have compared the wide selection of food available to the festivals and beautiful hospitality to their exceptional services. in SM Hypermarket, you can always find something new. and as much as Filipinos want to search for great finds, SM Hypermarket has seen this opportunity to transform three famous dishes in a high-class but affordable staple - adobo, caldereta and menudo.

thus creating SM Super Chefs! a reality based challenge of food enthusiasts using ingredients that can be found at SM Hypermarket. the search is on for the best chef that can deliver a twist on the three dishes above.

CLICK HERE FOR MECHANICS

the show will be hosted by celebrity chef Tristan Encarnacion, and will have the remaining cooks strive to please the discriminating palates of the panel of judges – restaurateur and chef Rolando Laudico, culinary school proprietor chef Reggie Aspiras, and broadcaster and food enthusiast Winnie Cordero.

the cook who bests all his or her competitors and claims the title of SM Super Chef will take home a P100,00 dream kitchen showcase, and go on a four-day all-expense-paid trip to Singapore for a culinary training.