Three for the show

CEBU, Philippines - In celebration of SM Hypermarket's 10th year anniversary, they launched the SM Master Chefs which is a composite event that consists of a grand cooking demo, kitchen makeovers, cook-offs and cooking demos conducted by esteemed chefs in different SM Hypermarket branches all over the country. This is to better showcase the latest products, cooking aids and culinary innovations to the shoppers.

The Cebu SM Hypermarket demo had Chef Bambi Roxas, who was formerly with one of the top resorts in Mactan, whose culinary expertise is remarkable. She introduced three easy-on-the-budget recipes yet big on taste:

• BEEF ADOBO

1000 gBeef sirloin (Sukiyaki cut)

250mlKnorr Liquid Seasoning

60 ggarlic, chopped

10 gground peppercorns

3 pcs.bayleaf

5 gKnorr Tamaring Soup Base

200 mlcanola oil

In a mixing bowl, marinate beef in liquid seasoning, tamarind soup base, garlic, peppercorns, bayleaf and canola oil. Marinate for 24 hours. Sauté marinated beef approximately three minutes per side. Serve.

Total yield: 10 at 100g/serving

• BISTEK WITH PESTO SAUCE

1000 g Beef sirloin (Sukiyaki cut)

250ml Knorr Liquid Seasoning

50ml calamansi juice

5 g Knorr Chicken Powder

300 g white onions, sliced

500ml Knorr Demi-Glace Sauce

40mlpesto sauce (a mixture

of basil, olive oil, nuts, salt and pepper)

In a mixing bow, marinate beef in liquid seasoning, chicken powder and calamansi juice. Marinate for 24 hours. Sauté marinated beef for approximately three minutes each side. Add onions, demi-glace sauce and pesto sauce. Simmer for one minute. Serve.

Total yield: 10 at 100g/serving

• MENUDO TAPAS VERSION

1000gPork tenderloin (Salpicao cut)

40 gchopped garlic

250mlKnorr Liquid Seasoning

8 gKnorr Tamarind Soup Base

300 gchorizo bilbao

150 gcarrots, diced and blanched

150 gfrozen green peas

600mltomato sauce

3 gkasubha

40 gliver spread

5 gKnorr Rostip

In a mixing bowl, marinate pork in liquid seasoning, garlic and tamarind soup base. Marinate for 24 hours. Saute pork approximately three minutes per side. Add chorizo bilbao, carrots, green peas, tomato sauce, kasubha and liver spread. Simmer for two minutes. Adjust seasoning with Knorr Rostip.

Total yield: 10 at 100g/serving