Simple And Delicious Recipes From CDO and SM Hypermarket

We had witnesses a good cooking demonstration at SM Hypermarket-Iloilo and I would love to share the recipes that we had learned from Chef Menoy Gimenez. These are simple recipes but created in a more appealing presentation. In fact, these are your usual meals with a twist. Of course, ingredients can easily be found in the supermarket so everything is easy and hassle-free.

The main ingredients of these recipes are from CDO and most of these are even known in the country. I will share to you five easy and delicious recipes to serve to your loved ones. Most of these can take less than 30 minutes to prepare and cook so I hope these are useful in your kitchen. Enjoy!

Grilled Seafood Burrito (makes 4 servings)

Ingredients:
2 cans tuna paella
100 g. refried beans
100 g. red bell pepper, julienne
100 g. green bell pepper, julienne
100 g. w. onions, sliced
150 g. grated quickmelt cheese
4 pcs. Tortilla wrap, big
100 g. shredded lettuce
60 g. tomato salsa
60 ml. sourcream
100 g. nachos

*Refried beans:
30 g. vegetable oil
50 g. white onions
240 g. red kidney beans
50 g. black olives
30 g. cumin
Tt salt
Tt ground black pepper

*Tomato salsa:
50 g. tomatoes, medium dice
50 g. red onions, medium dice
5 g. cilantro chopped
2ml lemon juice
Tt salt
Tt pepper

Procedure:
*For the refried beans:
1. Heat oil in the pan and add the onions. Cook onions until translucent. Add the strained beans and the chopped black olives. Add cumin and season. Puree in blender until smooth. Set aside.

*For the Tomato salsa:
1. Combine and chill.

*For the filling:
1. Heat up tuna paella and set aside. In a pan, heat oil and sauté bell peppers and white onions for 1 minute. Set aside.

*To assemble:
1. Fill each tortilla with a layer of refried beans, tuna paella and the veggies. Sprinkle grated cheese. Roll up burrito style and place seam side down. Place the burrito in a plate and microwave on High until warm about 30 seconds.
2. Heat up a non-stick pan and brown up top of the burrito. Cut in half and serve.

Italian Summer Maki Roll (Yield: 12 rolls, 8 slices)

Ingredients:
*Sushi Rice:
1000 g. Japanese rice
4 + 1 c. Water

*Vinegar Mixture:
500 g. Cane Vinegar
350 g. White Sugar
100 g. Iodized Salt
45 ml. Sunquick orange concentrate

Procedure:

1. Place the rice and water into a sauce pot and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cover for 15 minutes. Remove from heat and let stands, covered for 10 minutes.
2. Combine cane vinegar, sugar, salt and orange concentrate. Place over medium heat just until sugar and salt dissolves.
3. Transfer rice over a mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature.

Components of the Maki Roll:
12 pcs. Nori wrapper
24 pcs. Cucumber slices
24 pcs. Mango sticks 1 bottle Japanese mayo
4 cans San Marino Chili Corned Tuna, drained in oil
15 g. togarashi spice
30 g. tobiko
15 g. black sesame seeds

Procedure:
1. Place a sheet of nori on the rolling mat, rough side up, and cover with a layer of prepared sushi rice, leaving a 4/5 inch margin at the far edge of the sheet. Place the filing ingredients on the edge. Roll the filing in the sheet, pressing tightly to keep the roll intact.
2. Roll in togarashi spice, tobio and a bit of black sesame seeds.
3. Cut the finished rolls about 2 “thick.

Ulam Burger Fajitas (Good for 2 servings)

Ingredients:
2 pcs. Tortilla wrap
1 pc. Ulam burger, panfried and cut into strips
100 g. Cheddar cheese, grated
100 g. Tomato Salsa
50 g. Iceberg lettuce, shredded
50 ml. garlic mayonnaise

Procedure:
1. In a large Teflon pan, heat up tortilla wrap until soft. Assemble the rest of the ingredients in the center f tortilla wrap. Fold tortilla wrap like a lumpia and heat again until the tortilla wrap turns a bit brown.
2. Cut into half and serve with nachos on the side.

Tocino Chao Fan (Good for 2 servings)

Ingredients:
30 ml. peanut oil
50 g. leeks (white part), chopped
30 g. garlic minced
200 g. Young pork tocino, blanched and stir fried
100 g. frozen mixed vegetables
2 cups Cooked rice
20 g. chicken poweder
50 ml. oyster sauce
2 pcs. Eggs
50 g. leeks (green part), chopped

Procedure:
1. Heat peanut oil in a wok. Saute leeks and garlic. Add in tocino and mixed vegetables and stir fry for about 2 minutes. Add in rice. Mix until thoroughly combined. Season with chicken powder and oyster sauce.
2. Meanwhile, beat eggs and pour into the rice mixture and the leeks. Heat through and serve hot.

Teriyaki Tapa Pizza

Ingredients:
1 c Tortilla wrap
60 g. teriyaki sauce
200 g. CDO Tapa, sautéed and cut into strips
100 g. shredded cabbage
50 g. grated carrots
50 g. red cabbage
50 g. bean sprouts
100 g. grated quickmelt cheese

*For the Teriyaki Sauce: (Serves 10)
5 g. ginger, grilled
10 g. leeks, grilled
50 g. white onion, grilled
20 g. brown sugar
100 g. Kikkoman soy sauce
1 pc. Chicken cube
250 g. water
10 g. cornstarch (for slurry)
Pinch of sesame seeds

Procedure for the teriyaki sauce:
In a stockpot, toss in all the ingredients except for the cornstarch and sesame seeds. Simmer for 15 minutes or until reduced. Dilute cornstarch in a bit of cold water and pour. Simmer for another minute until it reaches consistency. Strain.

To assemble the pizza:
Spread half of the teriyaki sauce in the tortilla wrap. Assemble tapa and cheese on the wrap. Place in the oven until cheese melts. Top with the veggies. Drizzle the rest of the teriyaki sauce and sprinkle with sesame seeds.