Tuesday, March 29, 2011

Fresh Finds at SM Hypermarket


Discovering Fresh Finds at SM Hypermarket

     One of the great things about shopping at SM Hypermarket is the modern wet market, where cooks of all levels enjoy a different market-shopping experience in a cool, clean environment, stocked with the freshest meat, seafood, poultry, fruits and vegetables and BFAD-approved meat products, at prices which are even fresher.

     All produce are quality checked for proper handling and food safety, and customers can be assured of their correct weight with our “Tamang-Timbang” weighing scales. Packed ready-to-eat fruits, as well as vegetable packs which are grouped according to recipe such as Pinakbet and Nilaga and top-sellers at the wet market.  They also include Chicken Pandan, Breaded Porkchop, Steak Burgers and Yakiniku Beef – all ready to be cooked and savoured.  They also provide services like Coconut Grating for those special dishes, Fish Cleaning and Preparation according to your exact specifications, and a Salad Bar with the freshest greens and fruits ready for picking.

     Quality and freshness and lots of choices. SM Hypermarket has got it all covered also available are other food storage recipes as well.  From live tilapia and large Lapu-lapu, Salmon, Maya-maya and Tanigue to a myriad of herbs are always available in the store that can be used to whip up anything that you may want and crave.
 
     This summer, get a taste of SM Hypermarket’s new Fresh Finds featuring:
 
Hainanese Chicken – a taste of Singapore right in your own home. 

So tender from the land down under – choice Australian Lamb cuts

 
Scallops and sea cucumber for that exquisite seafood dish. 
    Frozen delights and Japanese ice cream – a great way to end a sumptuous meal.  Visit SM Hypermarket for an eye-opening (and tummy-filling) adventure into the fresh food offerings in the store.

        Of course, the Fresh Section is but one of many in SM Hypermarket that add up to a total shopping experience – Groceries, Appliances, Furniture, Toys, Apparel plus Bills Payment, Foreign Exchange and Money Transfer.  At SM Hypermarket you can Have it All! 
    Chef Jeremy Favia gave us a great show of his cooking skills, as well as his delicious recipes and what's best is that we got to taste his delectable creations...
    Carrot and Pumpkin Soup
    Mushroom stuffed Red Capsicums
    3-Spinach patties
    or 1 big Spinach patty
    Gardenia Tuna Maki Rolls

    Thank you SM Hypermarket for inviting us to experience quality and freshness at its finest.  Below are some of the recipes that SM Hypermarket has shared to us.
    MUSHROOM STUFFED RED CAPSICUMS

    INGREDIENTS:
    3-4 red bell peppers
    1 can sliced button mushrooms
    2 tbsps unsalted butter
    4-5 cloves garlic (minced)   
    1 stalk fresh rosemary
    1 stalk fresh thyme
     Pinch of cumin
    Pinch of cayenne pepper
    ¼ cup grated gruyere cheese
    1 bundle fresh flat leaf parsley
    Olive oil
    Salt
    Pepper

    PROCEDURE:
    1.Pan roast or pan grill your bell peppers. Set aside
    2.For the mushroom mixture
    Heat the pan. Sauté mushrooms in butter and garlic then season with salt, pepper, spices and herbs.
    3.Stuff the bell peppers with the mushroom mixture.
    4. Top with gruyere cheese and plate with parsley.

    CARROT AND PUMPKIN SOUP

    INGREDIENTS:
    2 large carrots (peeled and diced)
    1 quarter of a pumpkin
    1 large onion (chopped)
    1 stalk celery (chopped)
    4 cloves garlic (crushed)
    5 cups water (or vegetable stock)
    1 sprig of rosemary
    1 sprig of thyme
    pinch of parika
    1 tbsp unsalted butter to finish
    optional:yogurt/sour cream to serve
    olive oil
    salt
    pepper

    PROCEDURE:
    1. In a large pot, saute garlic and onions in olive oil.
    2. Add carrots and pumpkin and cook for 3-4minutes
    3. Add celery and cook for another 2 minutes. Add remaining spices and season well.
    4. Add water and let it simmer. Then add herbs.
    5. Pour the mixture into a food processor or blender. Process until the mixture is smooth.
    6. Take out the herbs and puree mixture from your blender.
    7. Bring the mixture back in the pot and add butter and season with salt and pepper.
    8. Serve with a drizzle of olive oil or a swirl of yogurt/sour cream.

    3-SPINACH PATTIES

    INGREDIENTS:
    1 bundle alugbati  (blanched and chopped)
    1 bundle of kangkong (blanched and chopped)
    1 bundle spinach (washed, drained and chopped)
    1 small can button mushrooms (chopped)
    3 eggs (2 egg whites and 1 yolk)
    1 tbsp soy sauce
    pinch of cumin
    pinch of cayenne
    3-4 cloves garlic
    1 red onion
    1 tbsp chopped fresh parsley
    1/4 cup grated parmesan cheese
    1 cup bread crumbs
    vegetable oil for pan frying
    salt
    pepper
    baguette to serve

    PROCEDURE:
    1. In a mixing bowl, combine all ingredients; adding each ingredient at a time and season with salt and pepper.
    2. Using the palm of your hand, mold and make small patties with your mixture.
    3. Heat vegetable oil in a non-stick skillet.
    4. Pan-fry patties for 2-3 minutes on each side or until golden brown.
    5. Drain excess oil in paper towels. Set aside.


    FARM FRESH AUSTRALIAN LAMB POCHERO
    (serves 4 to 6)

    INGREDIENTS:
    2tbsp corn oil
    1 pc onion, medium size, chopped
    3 cloves garlic, minced
    1 kl Australian Lamb Shoulder or Neck
    1tsp salt
    ¼ tsp pepper
    ½ cup tomato sauce
    ½ cup tomato paste
    4 pcs saba bananas, peeled sliced lengthwise, fried
    4 pcs pechay
    ½ head cabbage, sliced ½ inch thick
    200g green beans

    PROCEDURE:
    In a saucepan or wok, heat oil and sauté onion and garlic for 2 minutes, add Australian Lamb and continue sautéing for 5 minutes.  Season with salt and pepper.

    Add tomato sauce, tomato paste, and water. Bring to a boil, and then simmer until Australian Lamb is tender, about 45 minutes.

    While waiting for the Australian Lamb, fry saba and potatoes. Set aside. When Australian Lamb is tender, add the pechay, cabbage and green beans.  Cook until cabbage is tender.  Add seasoning.


    Arrange fried potatoes and saba on top and serve.

    Gardenia Tuna Maki Rolls

    INGREDIENTS:
    6 slices – Gardenia Classic White Bread
    1 can (184g) – tuna chunks in water, drained
    ¼ cup – mayonnaise
    1 tbsp – red bell pepper, chopped
    1 tbsp – green onions, chopped
    6 slices – cheese 
    Salt and pepper to taste

    Procedure:
    Mix together tuna, mayonnaise, bell pepper and inions. Season with salt and pepper to taste.       
    Spread mixture evenly over each slice of Gardenia Classic White Bread.
    Place a slice of cheese then roll tightly. Wrap a roll in plastic wrap or aliuminum foil and chill for at least one hour.  Slice into 1-inch pieces and serve cut-side-up to show filling.  Serves twelve half rolls.

    1 comment :

    1. which branch(es?) can we find Fresh finds? thanks :)

      ReplyDelete

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