WIN a Samsung Smart Oven + RT6000 Refrigerator!!!

Yes, you read the title right. I will be giving away a Samsung Smart Oven AND RT6000 Refrigerator!!! Isn’t this the coolest contest ever?!! I bet you are speed reading this blog post right now. Don’t. Because I need to explain to you just how awesome these appliances are. So you appreciate what you’ll be winning!!!
First off, the Samsung MC32F604TCT Smart Oven–this is very, very cool. It is actually a microwave, but its Smart technology allows you prepare healthy, yummy meals in a flash. It has a Slim Fry feature that combines a grill with warm air circulation that allows food to be cooked crispy inside and out. Yes, no more soggy microwave food! This also means you don’t have to deep fry your food (meals soaked in oil can’t be healthy) because you can fry with your Smart Oven. Next, it has a special Fermentation Function that helps you prepare fresh dough or healthy yogurt. Now, whoever said microwave kills the life out of your food may be wrong–at least with this Smart oven! (Yes, that blew my mind too.) Its interior is made of ceramic, which makes it super easy to clean and wont scratch or discolor over time. Plus it is anti-bacterial and scratch-resistant, too. Add to that its sleek and stylish design and convenient drop down door, and yes, I am sure that just like me, you are sold. My very own Samsung Smart Oven is sitting prettily on my kitchen countertop, waiting for me to cook something! So far, I have only re-heated food (what a waste on me right), but I have big cooking plans for this! Wait and see.
Next, let me explain to you how brilliant this Samsung RT6000 Refrigerator is. Its technology is far from our traditional refrigerators because it uses a Digital Inverter that allows it to function efficiently, thus saving you from crazy electric bills. We bought an air conditioner with this feature and boy, it has really cut our electric bill in half. This will do the same for you! It is so efficient (not to mention it has a 10 year warranty). It has super cool functions like All Around Cooling that evenly cools every corner of the wide interior space to keep things fresher. It also has a Moist Fresh Zone storage to keep fruits and veggies fresher with optimum humidity. I love this because what usually happens is fruits and vegetables lose a lot of moisture when the refrigerator is too cold. This prevents that from happening. It is super efficient when it comes to space, too. You can easily fit big bottles in there, as well as all your groceries. It has a shelf and place for everything, including your skincare (a huge plus for us ladies). I don’t have this, but I really, really want one. You guys are so lucky, you have a chance to win this!!! This is perfect for practically every busy home, especially if you have kids!
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So now, okay. Here it is. How do you win these?!!!
I will be raffling off the Samsung Smart Oven. All I need from you is your BEST RECIPE–this should be the dish that has won the most praises and compliments from your family and friends, your go-to dish when you want to impress someone, and what you cook when you’re in a good mood. Submit that here on this blog post, and your recipe will be judged by a panel of food experts and chefs. The best recipe WINS the Samsung Smart Oven!!! This is the first round. The next round (to win the Samsung RT6000 Refrigerator): the winner of the Samsung Smart Oven here in my site (there are 2 other sites who are doing the same contest on their sites–they are www.annalyn.net and www.animetric.blogspot.com) will be representing my blog for the SAMSUNG RECIPE FACE OFF! The three winners of each site will be doing a cook off with their best recipes (ahhhhh so exciting). The yummiest dish wins the Samsung RT6000 Refrigerator!!!
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Just to be sure you got it, here are the Samsung Recipe Face Off Full Mechanics:

1.      Contest is open to all readers of the three bloggers (that’s me, www.kellymisa.com, www.annalyn.net and www.animetric.blogspot.com)

 2.      To join, readers must LIKE the SamsungPH Facebook page then submit a personal recipe to this blog (through the comments section). Reader must submit only to one blogsite (you’ll be disqualified if you submit to more than one).

3.      Criteria for judging:

50% – Plating / Presentation

25% – Use of Samsung products

15% – Facebook Likes / Comments

10% – Originality

4.      Free registration, no registration fee.

5.      Submission of entries is from July 16 to July 28, 2014. Cut-off period will be exactly at 12 a.m. on July 28, 2014.

6.      Winners per blogsite will receive one Samsung Smart Oven and will represent the blog at the Samsung Recipe Face Off.

7.      Qualifying participants of the the Samsung Recipe Face Off shall shoulder their expenses going to the venue for the Samsung Recipe Face Off . SEPCO will not reimburse any travel, food, lodging, or incidental expenses incurred by the participants.

8.      Submitted entries shall be properties of SEPCO , which will hold exclusive rights to publish them in any form.

9.      Employees of SEPCO including their relatives up to second degree of consanguinity or affinity are disqualified from joining the cooking contest.

10.  By submitting an image or video file, a participant acknowledges that the photo or video does not infringe on a third party’s intellectual property rights. SEPCO and its affiliates are not liable for any violations of participants.
11.  Organizers reserve the right to remove offensive or inappropriate content submitted or posted on any of our social media sites.

12.  The prizes will be shared by the team members, but if the winning contestant joined alone, he/she gets to keep the prize all to himself/herself.

13.  The decision of the judges will be final and binding.

14.  By joining the contest, the participant agrees to be bound by the Contest Rules. *Organizers reserve the right to revoke registration of participants should there be any irregularities on information submitted or any other violations.

Cook Off  

The final round will be held on July 30, 2014 at the Star Chef Culinary of Chef Sylvia Reynoso Gala in #179 Shaw Boulevard, Pasig City.

1.      The three winners will be doing an actual cooking demo of their recipes.

2.      Entries will be cooked and presented on the spot, in front of the judges, for 1 hour only.

3.      Basic meat (beef, chicken, fish, and pork), vegetables, condiments, utensils and kitchenware will be provided by the event organizer. Organizer will inform the participants what ingredients and items will be provided in the contest. Participants may bring their own ingredients for their recipes, but will be subject to judges’ approval.

4.      Each participant is provided time to set-up and decorate their area.

5.      All entries and ingredients must be prepared on site by the participant and host blogger only.

6.      Criteria for Judging are as follows:

CRITERIA

WEIGHT

a.     Cleanliness/Preparation

30%

b.      Plating

30%

c.       Taste

40%

Judges

Entries will be judged by the following:

Chef Ernest Reynoso Gala

Ms. Amby Molina

Mr. Dyeun Zapanta

Ms. Chiqui Tan

Mr. DJ Kim All decisions of the judges are final.

Awards 

PRIZES

 Finalists

·        One Samsung Smart Oven per winner and per blogsite

Grand Prize Winners

·        One Samsung RT600 ref (participant & blogger)

 
  1. Didi Reply

    Hi Kelly! Here’s a recipe of mine that I’d like to enter. How do I send you the image?

    Oyster Cake

    Oysters
    Tapioca Starch
    Salt
    Pepper
    Bean Sprouts
    Chives
    Cooking Oil

    Clean the shucked oysters and make sure that you take out all the excess water. Season with Salt and Pepper. Add the tapioca starch – you won’t be able to measure the exact quantity to add because of the watery-ness of the oysters. Make sure to add more to make it very sticky. Keyword is STICKY. When it is sticky enough, add the bean sprouts and chives. Mix thoroughly. Don’t be shy to add more tapioca starch to thicken the mixture. When it’s thick enough – heat a pan in high heat. Pour oil and make sure its very very hot (you can see smoke come out of the pan) and pour the mixture in. Be careful as oil would splatter all around. Fry unti golden brown. Turn over and over the other side.

    That’s it!!

    Love, Didi

  2. Rocoi V (@rocelalba) Reply

    Hi Kelly! Here’s my entry to the Samsung Recipe Face Off contest. 🙂

    Mama’s Old-Fashioned Chicken Binakol

    1-2 tbsp vegetable oil
    1 pc ginger (about 2 tbsp), sliced into strips
    1 pc medium onion, sliced
    6-7 pcs lemon grass stalks, cut about 2.5 inches in length
    ¾ kilo chicken (leg quarter cut), cut into 3 parts each
    2-2.5 tbsp fish sauce (patis)
    2-3 pcs young coconuts (buko), remove the juice and meat and set aside
    1 pouch Magic Sarap or any seasoning powder
    1-2 pcs green chili (more if you like it spicy!)
    1 pc medium green papaya, sliced into wedges
    A bunch of dahon sili (chili leaves?)

    How to cook:
    1. Heat vegetable oil in a saucepan over medium heat.
    2. When hot, saute ginger, onions and lemongrass for about one minute (not too long as you might burn them!).
    3. Add the chicken parts and fish sauce. Stir them around the saucepan until they are brown and release their own juices.
    4. Sprinkle Magic Sarap seasoning and stir some more to distribute the seasoning.
    5. Pour the coconut water and bring to a boil (25-30 minutes or until chicken is cooked through).
    6. Add the papaya and coconut meat. Cook for 5-7 minutes (or until papaya is cooked).
    7. Add green chili, chili leaves and let the soup boil for another minute.
    8. Use the coconut shells as serving bowls and serve piping hot!

    Cheers,
    Rocel A. Villasis
    rocelalba@yahoo.com

  3. Regina Gonzales Reply

    Hello Kelly, this is my entry to the Samsung Recipe Face Off contest!

    Basil chicken hash

    2 whole (4 split) chicken breasts, bone-in, skin-on
    16 basil leaves
    Olive Oil
    Salt and freshly ground black pepper
    90g unsalted butter, divided
    900g boiling potatoes, peeled and large diced
    2 red onions, chopped
    2 red peppers, large diced
    3 garlic cloves, minced
    5g fresh thyme leaves
    1 tsp paprika
    15g tomato puree
    4 minced spring onions, white and green parts
    5g chopped fresh leaf parsley
    Sour cream, cheddar and sliced lemons, for serving

    1) Preheat the oven to 180C/Gas 4.

    2) Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached. Place 4 basil leaves under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won’t dry out. With your hands, rub each piece with olive oil and sprinkle very generously with salt and pepper. Bake the chicken for 35 to 40 mins, until the skin is lightly browned and the chicken is just cooked through. Set aside until cool enough to handle, then remove the meat from the bones. Cut the chicken in large dice pieces and set aside.

    3) Melt 60g of the butter in a large saute pan. Add the potatoes and onions, 1 tsp salt and 1/2 tsp pepper and saute over medium heat for about 10 mins, until evenly browned and cooked through.

    4) In a separate saute pan, melt the remaining 30g of butter. Add the red peppers, garlic, thyme, paprika, tomato puree, 1 tsp salt and 1/2 tsp pepper and saute over medium heat for about 5 mins, until the edges of the peppers are seared.

    5) Add the chicken and the pepper mixture to the potatoes and heat through. Add the spring onions and parsley, toss together and place on a serving platter.

    Thanks!

    Regina

  4. Fatima de los Santos Reply

    This is my recipe, Kelly! Please choose me for the oven! 😀

    Chicken Quesadillas

    For the quesadillas:
    175g Cheddar, Monterey Jack or Colby cheese, thinly sliced
    1 tbsp. chopped pickled jalapenos
    85g shredded cooked chicken
    12 corn tortillas, preferably white
    60g unsalted butter
    For the topping and salsa:
    450g vine-ripened tomatoes (about 2 tomatoes)
    ¼ small red onion
    2 to 3 tbsp. chopped coriander
    Hot sauce such as chipotle or Mexican green chilli sauce to taste (½ tsp.)
    Salt
    1 avocado, halved, seeded, and sliced

    1) Lay 6 tortillas on the work surface, and divide the cheese, jalapenos, and chicken among the tortillas. (Its best to leave about a 2-cm border on the edge of the tortilla uncovered to allow for the spread of the melting cheese.) Top with remaining tortillas and press gently to seal. Melt 1 tablespoon butter in a small pan. Carefully place a quesadilla in the skillet and fry, turning once, until golden and little bubbles appear on both sides, 4 to 5 minutes in all. Repeat with the remaining quesadillas, wiping out the pan between batches if the butter burns.

    2) While the quesadillas cook make the salsa: Halve the tomatoes and grate them on the largest holes of a box grater into a bowl, discarding the skins. Grate the onion into the tomato and stir in the cilantro, hot sauce and salt, to taste.

    3) Cut quesadillas into 4 wedges with a pizza wheel or knife and serve with the salsa and avocado.

    Thanks, Fatima

  5. Roki Ferrer Reply

    Hi Kelly! I have always dreamed of going to Morocco and that place has a certain kind of enchantment that draws me to it. But until I set my foot there (hopefully next year), I am magically satisfied by the aroma and robust taste of Chicken Tajine. As a homecook not formally schooled, this is one of my proudest recipes developed by myself which has warmed many hearts and hearths. Hope you get to try this soon! 🙂

    CHICKEN TAJINE

    1 kilo chicken, cut into serving pieces (used all breast for this)
    1 head garlic (15 cloves)
    1 small red onion, quartered
    1 small can pimientos (2 pcs), sliced
    10 prunes, cut in half
    1/4 cup dried kumquats (got these from HK, available in Asian specialty stores)*
    juice of 1 lemon, peel reserved
    1 cup cubed potatoes
    1/4 cup melted butter, plus some for greasing dish
    1 3/4 cup water
    * traditionally prepared with preserved Mylar lemons which are hard to find here. Seems to work for this recipe.

    Spice Mix:
    2 teaspoons Turmeric (yellow ginger)
    1/2 teaspoon ground ginger
    1/8 teaspoon cloves
    1/2 teaspoon cinnamon
    1 cinnamon bark
    1 tablespoon local saffron (kasubha), or 1 small pinch real saffron threads
    1 teaspoon anise seeds
    1 teaspoon salt
    1/2 teaspoon pepper
    big pinch of chili flakes

    Procedure (so easy):
    1. Pre-heat oven to 400F. Grease a large oven casserole with butter.
    2. Place chicken on the dish and rub thoroughly with the spice mix.
    3. Add the rest of the ingredients and mix well.
    4. Cover tightly with foil (double up the foil to make sure steam does not escape), and bake for at least 2 hours. If you have a real Tajine, you can do this over the stove – something I also want to purchase when I go to Morocco.
    5. Then lower the heat to 325F, uncover the dish and bake for 30 minutes.

    I also have a great herbed couscous recipe, if you are interested. Hahaha But I guess that is it for now. 🙂

    Cheers!

    Roki Ferrer
    roki.ferrer@gmail.com

    1. kellymisa Reply

      Hi Roki! Please email me the photo of the dish! Ill be posting them on FB kasi and they’re worth 15% of the total for selecting the winner. Sayang! 🙂

  6. Katrina D. Ballecer Reply

    Hi Kelly,
    Here is my recipe for our veggie burgers 😀 We are always trying to look for healthier options ♥

    Veggie burger

    For the Veggie Patties:
    1 can garbanzo beans (drained)
    1 egg
    1/2 cup crumbled tofu (firm tofu, drained)
    1/2 cup shiitake mushrooms
    1/2 small bell pepper
    2 small carrots
    1 big onion
    3 tbsp soy sauce (preferably LKK premium soy sauce, Liquid amino is okay too)
    1 pinch of salt
    1 pinch ground pepper
    1 pinch cayenne pepper
    olive oil for frying

    Garnish:
    cheddar cheese
    onions chopped into rings (caramelized)
    shredded lettuce
    chopped cucumbers
    pickles (not sweet)

    Condiments:
    mayonnaise/ketchup/mustard

    Burger buns

    Procedure:
    Caramelize onion rings and set aside.

    in a food processor, mix garbanzo beans, mushrooms, bell pepper, carrots, onions and pulse ingredients until combined and place in a mixing bowl. Add egg, oatmeal, soy sauce, cayenne pepper, salt and pepper and mix well.

    Heat olive oil in a non stick pan and fry patties until brown. Heat bread and cheese in the oven. Assemble burger when everything is ready. Serve with chips/fries or carrot sticks (for healthier meal).

    photo can be seen here: https://www.facebook.com/photo.php?fbid=1537492389806276&set=a.1401786353376881.1073741830.100006365884346&type=1&permPage=1

    Hope you like it 🙂
    Kate

  7. Alana Rivera Reply

    Hello Kelly. Here is my recipe! Grilled chicken with BBQ sauce:

    4 chicken breast fillets
    1/3 cup barbecue sauce
    1 tablespoon honey
    1/4 cup mayonnaise
    2 garlic cloves, crushed
    2 teaspoons fresh ginger, grated

    1. Combine sauce, honey, mayonnaise, garlic and ginger.
    2. Add chicken fillets to bowl and until well coated with the marinade. Cover and refrigerate for 3 hours or overnight.
    3. Put chicken on oiled grill plate and bbq for approximately 5 minutes each side (longer if using large breasts), brushing occasionally with the marinade.

    Thanks!

    Alana

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