Robinson's Supermarket - Press Release

Partners for healthy, inexpensive dishes
(March 29, 2007, Philippine Daily Inquirer)

Chef-restaurateur Hazel Galvez of the charming Italian café Massimo’s in scenic Tagaytay City knows a reliable supplier of the ingredients she needs is cruicial in the success of her venture.

She relies on Robinsons Supermarket to provide her a wide array of fruits, vegetables, meat, fish and poultry. Daily deliveries assure her and her customers of the highest quality dishes which include bistecca a la fiorentina, osso bucco, spaghetti a la vongole, pistachio gelato and panna cotta.

Galvez also supports Robinsons’ Eat Well Spend Less Campaign that promotes a healthier lifestyle and overall wellness for its customers. The campaign encourages healthy eating at affordable prices, especially with its Apple Tag Specials that offer marked-down items within the reach of more consumers.

The supermarket also disseminates information on health and nutrition through free brochures and activities like nutrition counseling, dental consultation, bone scanning, blood pressure, and blood-sugar testing.

Galvez shares some healthy and not-so-expensive recipes from Massimo’s, which was named after her 5-year-old son (tel. 046-4130881 and 0917-3715449), that people can do using ingredients from Robinsons Supermarket.

Mediterranean Baked Fish
3 medium sized potatoes, peeled and sliced into thin rounds 2 onions, sliced 2 T. vegetable oil 2 T. olive oil, for drizzling 2 garlic cloves, minced 675 gms. / 1 ½ lbs. skinless fish fillets (e.g., apahap (local bass), bambangin (sea bream), tilapia, or salmon) 1 bay leaf 3 sprigs of thyme 3 tomatoes, peeled and thinly sliced 1 T. calamansi juice ¼ cup water Salt, pepper
Cook potatoes in lightly salted water until done. In another pan, sauté the onions in 2 T. vegetable oil over medium-low heat for about 5 minutes, stirring frequently. Add garlic and sauté until onions are soft. Preheat oven to 375 F. Layer half the potato slices in a baking dish. Cover with half of the onions and season with salt and pepper. Place the fish fillets on top of the vegetables and tuck the herbs in between. Top with the tomato slices, and then the remaining onions and potatoes. Pour over the calamansi juice, water and drizzle with the olive oil. Bake uncovered, for about 25 minutes or until the potatoes are tender and fish is cooked. Serve hot. Serves four to six.

Coconut-curry Chicken over Rice

1/4 cup coconut milk
3 T. finely chopped onion
1 T. minced fresh cilantro, plus more for serving
1 ½ T. fish sauce
½ T. calamansi juice
1 tsp. sugar
1 ½ tsp. curry powder
650 grams skinless chicken breast or thighs, cut into 1–inch cubes
1 T. minced garlic
1 T. vegetable oil
3 cups hot cooked white rice or Aromatic Brown Rice Pilaf (recipe follows)

Combine first seven ingredients in a large bowl or zip-lock bag. Add chicken and marinate in the refrigerator 30 minutes.

In a medium-sized pan, saute garlic in oil over medium-low heat until fragrant and light golden. Add in chicken pieces and all the marinade. Let come to a boil. Turn heat to medium-low and simmer for 12 to 15 minutes, until chicken is done and sauce has thickened. Serve over white rice. Top with more cilantro leaves.

Serves four.

Aromatic Brown Rice Pilaf
2 tbsp. vegetable oil 1 tbsp. unsalted butter 1 cinnamon stick, or a pinch of ground cinnamon 2 whole cloves, or a pinch of ground cloves ¾ cup minced onion 2 cups uncooked brown rice 2 cups water 2 cups chicken broth ½ cup seedless raisins ½ tsp. salt 1 tbsp. orange zest ¼ cup toasted pistachio or cashews
Heat the oil and butter in a medium sized pan. Add onion and sauté until onion is translucent, 5 minutes. Stir in the cinnamon and cloves until fragrant. Add in rice and mix to coat the grains. Add the water, chicken broth, raisins, salt and orange zest. Bring to a boil. Reduce heat to low and cover tightly. Simmer until all liquid has been absorbed 30 to 45 minutes. Remove from heat and let stand 10minutes. Uncover and fluff with a fork before serving. Garnish with nuts before serving.

Shrimp, Cucumber and Mango Salad

Dressing:
3 tbsp. cane vinegar (Adjust to suit taste)
3 tbsp. sugar
6 tbsp. Dijon or regular mustard
6 tbsp. lite mayo

Mix all ingredients together. Refrigerate. (Dressing will keep for up to two weeks. )

Salad:
4 medium sized cucumbers, cut into 1/2-inch cubes (2 cups, more or less)
1 large or 2 medium sized mangoes, cubed
1 pound cooked shrimp
3 T. chopped gresh dill
Romaine lettuce
Salt, pepper
A few drops of hot sauce

To serve, mound the romaine lettuce on plates. Combine cucumbers, mangoes, shrimp and chopped dill. Toss with the dressing. Mound on top of lettuce leaves. Serve cold.
Serves four to six.

Pineapple Honey Dressing:
½ cup honey
3 tbsp crushed pineapple
¼ cup lemon juice
Salt
Pepper
Fruit French Salad Dressing : (Good on chopped watermelon, oranges, apples)
2 tbsp lemon juice
½ tsp salt
¼ tsp fresh ground pepper
½ cup salad oil (soya or peanut)
1/3 cup honey
Snow Peas with Ginger
1 ½ tsp sesame oil
3 cups snow peas (chicharo)
1 tsp minced peeled fresh ginger
2 tbsp soy sauce
1/8 tsp freshly ground black pepper

Heat oil in a large nonstick skillet over medium high heat. Add peas and ginger, sauté three minutes or until peas are crisp tender. Remove from hear, stir in soy sauce and black pepper.

Makes four half cup servings.