PRESS RELEASE


New Panaderia de Manila label introduces classic
Filipino bread and pastry products

Bread, like rice, has increasingly become a staple
food for Filipinos. With today’s fast-paced lifestyle,
nothing is as versatile as bread. Despite its many
forms and types, bread is essentially made from flour,
water, salt and yeast. It can be used in an endless
variety of ways -- from appetizers to desserts.

In the morning, we wake up to freshly-baked hot Pan de
Sal for breakfast. For lunch, dinner or a snack, we
grab a sandwich made from wholemeal bread or a salad
topped with croutons, toasted bread cubes. It is an
ingredient to soup (French onion soup) and is used as
crust for pies and cheesecakes. Stale bread is dried
and used as breading or transformed into delicious
pudding.

For Filipinos in the United States, there is still no
substitute for the familiar taste that we grew up with
– popular breads such as the Pan de Sal, Monay,
Ensaymada, Mamon, Tasty (loaf bread) and Pan de Coco
that we find in the quaint neighborhood Panaderia
(bakeshop) back home.

That Filipinos are traditional when it comes to their
preference in bread is the concept behind the
Panaderia de Manila bread line. The brand brings to
the market premium quality yet affordable breads and
pastries, conveniently available off supermarket
shelves. With the introduction of the Panaderia de
Manila, Filipinos in California can enjoy classic
Filipino baked goods such as the soft Pan de Sal,
sweet Monay and fluffy Mamon. It is readily available
at all Seafood City Supermarket outlets.

Seafood City has branches in Carson, Panorama, Los
Angeles and West Covina in the Los Angeles County and
in Mira Mesa, National City, Chula Vista in San Diego.
Other locations are at Vallejo, Sacramento and Union
City in Northern California.

PRESS RELEASE

Add a delightful twist to traditional holiday recipes
with sweet mango halves

The holiday season is upon us once again. It is time
for festive parties and celebrations, when we gather
to enjoy traditional family dinners. This year, add a
delicious twist your holiday recipes with Pinoy Select
Sweet Mango Halves.

Available only at Seafood City Supermarket, Pinoy
Select Mango Halves have the unparalleled sweetness of
ripe Philippine Mangoes. The best thing about the
bottled mango halves is that it does not leave you
with the taste of preservatives that is common in
other bottled or canned fruit products.

Holiday Mango-Walnut Pie

Ingredients:
1 10-inch prepared pie shell
3 bottles Pinoy Select Mango Halves
3 tablespoons cornstarch
1 egg, lightly beaten, or 1/4 cup liquid egg
substitute
1 cup heavy cream
1/4 cup sugar
1 1/4 teaspoons vanilla extract
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
4 tablespoons butter or margarine
1/2 cup coarsely chopped walnuts

Directions:
Bake pie shell for about 1/2 time suggested in
directions or recipe for shell (this step avoids shell
becoming soggy from fruit filling). Let cool
completely.

Preheat oven to 350 degrees F.

Arrange mango slices in lightly baked pie shell; set
aside. In a small bowl, combine sugar, cornstarch,
salt and spices. In a medium bowl, blend together egg,
cream and vanilla. Gradually add sugar mixture; mix
well. Pour mixture over mangoes. Dot with butter,
sprinkle with walnuts.

Cover pie with aluminum foil. Bake in preheated over
for one hour until filling is firm. Uncover pie for
last 10 minutes of baking time. Serve with ice cream.
Makes 6 to 8 servings.