Simple Life Matters

Careers take-off and fly high in AXN Beyond’s jam-packed line-up of new shows this February! Feel the passion, adventure and espionage at 30,000 feet in PAN AM, a new drama series set in the 1960s, when Pan American World Airways led the energy and excitement of the Jet Age. In their individual quests for adventure, the “Pan Am” crew of pilots and stewardesses face both opportunity and peril, as they juggle their lives, loves, hopes and dreams while flying around the world to glamorous international cities like Paris, Berlin, Jakarta and Monte Carlo. Fasten your seat belts as the season premieres on February 11, 2012, airing every Saturday at 9:50 p.m., first and exclusively on AXN Beyond. Join psychotherapist Dr. Dani Santino as she balances her workload and the new demands of single motherhood in the drama series NECESSARY ROUGHNESS. When Dani’s perfect world begins to unravel after her husband’s infidelity, she becomes the most sought-after therapist, with high-profile clients f

Here's Idol sa Kusina Recipe for Episode 30 / Jan. 29- BANGUS SISIG. Ingredients: 500 g. Boneless bangus, deep fried cut into chunks 30 g. Red onion chopped 30 g. Garlic chopped 30 g. Green chili chopped 1 tbsp. Calamansi juice 2 tbsp. Liquid seasoning 30 g. Green bell pepper 30 g. Red bell pepper 1 tbsp. Mayonnaise ¼ cup Corn oil 1 tbsp. Chicken powder 1 tsp. Salt 1 tsp. Pepper ¼ cup Chicken stock 1 tbsp. Worcestershire sauce Procedure: 1. Sauté onion, garlic, chili, red and green bell peppers then add chunks of crispy fried bangus. Add chicken stock, liquid seasoning, Worcestershire sauce and calamansi juice. 2. Off heat, toss bangus with Mayonnaise. 3. Pour in sizzling plate, garnish with julienne leeks, carrots and garnish with calamansi image and recipe credit:idolsakusina Watch Idol sa Kusina on GMANews with Chef Boy Logro. Practical tips and special techniques in cooking taught with a dose of humor and a sprinkling of lessons in life. IDOL SA KUSI

Here's Idol sa Kusina Recipe for Episode 30 / Jan.29-SEAFOOD KARE-KARE. Ingredients: 100 g. Tunaloin chunks 4 pcs. Tiger prawn peeled but leave head & tail 2 pcs. Squid cut into ring 1 pc. Eggplant blanched 1 set Sitaw blanched 4 pcs. Native pechay blanched ½ kl. Banana blossom ( puso ng saging) blanched 50 g. Onion slices 30 g Garlic chopped 1 cup Peanut butter ¼ cup annatto oil 300 g. giniling na sinangag na bigas to become powdery ¼ cup Bagoong 1 pc. Mango green slice 1 tbsp. Salt and pepper 1 liter Seafood stock Procedure: 1. Boil the seafood stock then add annatto oil, peanut butter, giniling na sinangag na bigas. Stir quickly until thick. Set aside. 2. Sauté onion, garlic, tuna, prawns and squid in annatto oil for 2 minutes, you may add all vegetables. Add kare-kare sauce and season with salt. 3. Place in pot and serve with slices of green mango and bagoong. image and recipe credit:idolsakusina Watch Idol sa Kusina on GMANews with Chef B

Here's Idol sa Kusina recipe for Episode 30 / Jan. 29- MARINATED ROAST PORK LOMO WITH MASHED YELLOW PUMPKIN. Ingredients: 500g Pork lomo whole pieces 50 g. Garlic chopped puree 50 g. Onion puree ½ cup Olive oil 10 g. Rosemary leaves 1 tbsp. Mustard 1 tsp. Salt 1 tsp. Peppercorn crushed 500 g. Pumpkin 50 g Butter 1 cup evaporated milk image and recipe credit:idolsakusina Procedure: 1. Marinate lomo in garlic puree, onion, olive oil, mustard, rosemary leaves, salt and pepper for 1 hour. Pan sear in griddle for 2 minutes then place in oven until done. 2. Boil pumpkin until soft then mashed, and mix into pan. Add butter, milk, salt and pepper. 3. Have ready plate then bed with mashed pumpkin. Top with slices of lomo then serve hot. Watch Idol sa Kusina on GMANews with Chef Boy Logro. Practical tips and special techniques in cooking taught with a dose of humor and a sprinkling of lessons in life. IDOL SA KUSINA has all the right ingredients for a show that's bo

One of the best TGI Friday’s bartenders, Ram has made a name for himself in the local, regional and international bartending scene. He was the Philippine representative at 2009 WBC held at the T.G.I. Friday's Worldwide Headquarters in Carrollton, Texas and won 2nd place. From TGI Friday’s Malate, Ram bested contenders from local Friday’s branches and defeated the best bartenders from Asia, bringing home the Asian Bartendixng Tilt in Malaysia. His eyes are now set on the world bartending crown happening on February 26, 2012. Now, the country’s pride needs your support. Help Ram bring home the “Favorite Bartender Award”. Check out http://www.worldbtc.com/finalists and vote for Sir Raminad “Ram” Ong. Voting is until February 22, 2012. You can only vote for one person per day. Share this to your fam and friends! :)) Support our pinoy pride Ram Ong in winning the World Bartending Championship! #Vote4Ram #TGIFridays

One of the best TGI Friday’s bartenders, Ram has made a name for himself in the local, regional and international bartending scene. He was the Philippine representative at 2009 WBC held at the T.G.I. Friday's Worldwide Headquarters in Carrollton, Texas and won 2nd place. From TGI Friday’s Malate, Ram bested contenders from local Friday’s branches and defeated the best bartenders from Asia, bringing home the Asian Bartendixng Tilt in Malaysia. His eyes are now set on the world bartending crown happening on February 26, 2012. Now, the country’s pride needs your support. Help Ram bring home the “Favorite Bartender Award”. Check out http://www.worldbtc.com/finalists and vote for Sir Raminad “Ram” Ong. Voting is until February 22, 2012. You can only vote for one person per day. Share this to your fam and friends! :)) For more info just follow the link: Support our pinoy pride Ram Ong in winning the World Bartending Championship! #Vote4Ram #TGIFridays

Happy Lemon Philippines Open for Franchising?  There are a few Happy Lemon branches already here in the Philippines. Happy Lemon is The World's Yummiest Drinks! People are going crazy over milk tea! With its wide variety of flavors, tea lovers keep on coming back for more! And with the more than a dozen of Milk Tea businesses sprouting everywhere, one can't help but wonder if Milk Teas are here to stay or is it just like any other food craze?

Many believe that drinking shark's fin soup is an effective way to heal arthritis and other ailments that is why there is a large demand for it in different Chinese restaurants. But a recent campaign to stop the rampant killing of sharks called for awareness on the importance of preserving this specie. And big restaurants are also heeding this call. Watch out Kapuso Mo Jessica Soho on Januray 28, as Shark's Fin Soup will be featured in the said episode.

Milk Tea will be featured in Kapuso Mo Jessica Soho on January 28, 2012. People are going crazy over milk tea! With its wide variety of flavors, tea lovers keep on coming back for more! And with the more than a dozen of Milk Tea businesses sprouting everywhere, one can't help but wonder if Milk Teas are here to stay or is it just like any other food craze?   Video embed only from YouTube:

WHAT: Weddings & Debuts 2012 Bridal Fair (organized by The Wedding Library) WHEN: February 17, 18, & 19, 2012 - 10:00 am to 9 pm WHERE: SM Megatrade Halls 1, 2, & 3, SM Megamall Watch out for the following: - More than 300 exhibitors to choose from - Raffle prizes including PHP 25,000 cash for an on-the-spot booking couple/celebrator, three (3) PHP 10,000 cash for on-the-spot booking couples/celebrators who will book on the Bridal Fair's first day, February 18, 2012 For more info, just follow the link: The Wedding Library is organizing the #BridalFair2012! =)

Scan, Watch and Win with the P&G Virtual Quest Application Download to Scan, Watch, and Win a Sharp Washing Machine from Ariel 3D! The P&G Virtual Quest is a mobile augmented reality application that allows users to participate in an exciting raffle simply by interacting with logo of Ariel 3D Stainlift and other variants. To join, the participant must download the P&G Virtual Quest application from the Android Market and scan the Ariel 3D Stainlift logo found in Ariel packs and materials. Upon scanning the logo, a video will appear inside the application. The user must tap the screen to discover a “unique code”. The user will be prompted to submit the code along with his personal information, specifically his Name, Age, Address, mobile number and email address, in the application in order to qualify for the raffle. A user can only submit a maximum of five entries in the entire duration of the promo. At the end of the promo period, one lucky winner of a Sharp Washi

Here's Kusina Master Recipe- Braised Meatballs with Chienes Cabbage. Ingredients: 500g - Mince Pork 200g- Chinese cabbage, cut into thick strips. Seasoning A: 1 tbsp- oyster sauce 1 tbsp- corn flour 1/4 tsp- salt Dash of Pepper and Sesame oil Seasoning B: 500ml- water 1 tbsp- oyster sauce 1/2 tbsp- light soya sauce 1 tsp- dark soya sauce 1 tsp- sesame oil 1tbsp- corn flour water for thickening Procedure: 1. Mix minced pork with Seasoning A. Divide into 4 portions and shape into balls. Deep-fry into hot oil until golden brown. Dish and Drain. 2. Bring Seasoning B to boil, put in meatballs, Chinese cabbage and simmer for 20 minutes. Remove the meatballs and place onto a serving plate. 3. Thickening gravy with corn flour water and pour over meatballs. Serve hot.

Here's Kusina Master Recipe- Pineapple Spare Ribs. Ingredients: 600g- Spare ribs cut into pieces 300g- Pineapple cut into pieces Marinade: 1/2 tbsp- Light soya sauce 1/2 tsp- salt 1 pc- egg 1 tsp- bicarbonate of soda 2 tbsp- shaoxing wine 2 tbsp- water 2 tbsp- corn flour Sauce: 2 tbsp- sugar 3 tbsp- tomato sauce 2 tbsp- plum sauce 1 tbsp- worcestershire suace 1 tbsp- white rice vinegar 150 ml water recipe and image credit: kusina master Procedure: 1. Mix spare ribs with marinade and marinate for one hour. 2. Deep fry spare ribs in hot oil until golden brown and cooked. Dish and Drain. 3. Cook sauce ingredients until thick. Add in pineapple fried spare ribs and stir-fry until well mixed. 4. Dish up and sauce.

How to make our our favorite dessert 'Buko Pandan'. Buko Pandan Salad Ingredients: 8 leaves of Pandan – (must be cleaned well) 5 Buko (Coconut) not too hard, not too soft- Grated to strips Water approx. 10 cups 3 small cans of Nestle Cream 1 medium can of Condensed Milk 2 bars of Green Gulaman 1 3/4 Cups Sugar (more if you want it sweeter) 1 cup Kaong (optional) Buko Pandan Salad Preparation Instructions: Boil water together with 8 pandan leaves that are individually twisted to break the fibers and expose the juice. Simmer for 20 minutes. Before adding 2 bars of gulaman, make sure you remove the pandan leaves and check if the remaining water is equal to 8 cups – 1 bar of gulaman is good for 4 cups of liquid. If it is not 8 cups, less will mean hard gulaman and more than 8 cups will result in mushy soft gulaman. Ensuring gulaman is well-dissolved stir well. Add sugar while mixing. Do this for 5 minutes. Pour through a strainer into cooling trays. Wait till it co

Here's Kusina Master Recipe- Pan-Fried Chicken Fillet Kai Lan. Ingredients: 300 g.- Chicken Breast Meat, Sliced 6 pcs- Baby Kai Lan, cleaned Marinade: 1/2- egg 1 tbsp- Maggi Liquid Seasoning 1 tbsp- Shaoxing wine 1 tsp- sugar 1 tbsp- corn flour Sauce: 3 tbsp- water 1 tbsp- Maggi Liquid Seasoning 1 tbsp- Sugar 1/2 tbap- Light Soya sauce recipe and image credit:kusina master Procedure: 1. Mix chicken breast meat with marinade and marinate for 30 minutes. 2. Heat up to 5 tbsp. oil. Pan-fry chicken breast until golden brown. Dish up. 3. Blanch baby Kai Lan in boiling water with 1 teaspoon oil and salt until cooked. Dish up and arrange a serving platter. 4. Cook sauce in clean wok until thick. Add in fried chicken breast meat and stir fry until well mixed. 5. Dish up and serve with babay kai lan.

Avail of McDonalds- 2012 Luck  Coupons 2012 ushers in success and happiness with the most powerful of the zodiac signs! Enter the Water Dragon! Ride into its good fortune with McDonald's Lucky Ang Paos ! Get good luck now! Keywords to remember: McDonald's McDo #LuckyCoupons Dragon New Year 2012 For more info, just follow the link: Discounts to treasures from the #LuckyCoupons

Here's Idol sa Kusina Recipe for Episode 29 / Jan. 22- ALIMANGO ASADO ESPESYAL. Ingredients: 2pcs. Alimango jumbo 100g Leeks white part only chopped 30g Garlic and Ginger puree 1pc. Tomato chopped 1 tbsp. Chicken powder, powder seasoning 1 cup Chicken stock 30g Cornstarch dissolved 25g Spring onion chopped 1 jigger Brandy or Chinese wine 1 tsp. Sesame oil 1 tsp. Salt 1 tsp. Pepper 50g Sotanghon Procedure: 1. Remove shell of alimango, then cut alimango into four pieces, remove aligue; and set aside. 2. Sauté garlic and ginger puree, leeks and tomato, then the alimango and flambé with Chinese wine. Add chicken stock. Cover wok and simmer for 15 minutes or until done. 3. Thicken with dissolved cornstarch and add chopped spring onion. Season to taste. 4. Place on platter and garnish with crispy fried sotanghon on top just before serving. image and recipe credit:idolsakusina Watch Idol sa Kusina on GMANews with Chef Boy Logro. Practical tips and sp

Here's Idol sa Kusina Recipe for Episode 29 / Jan. 22- ROYAL NOODLE NEST WITH VEGGIES. Ingredients: 15g Shitake Mushroom 15g Inodaki Mushroom / cotton buds mushroom 30g Young corn cut into pieces 30g Carrot sticks, blanched 3 pcs. Bokchoy, blanched 100g Chinese Cabbage cut into strips 500g Fresh Ramen noodles, blanched and tossed in veg. oil 20g Garlic puree 20g Ginger puree 1 cup Vegetable oil 30g Corn starch dilluted 2 cups Chicken stock 1 tsp. Sesame oil 1pc. White onion 1 jigger Chinese wine 1 tbsp. Powder seasoning 1 pc. egg white 1 tsp. Salt 1 tsp. Pepper Procedure: 1. Stir-fry the ginger puree and garlic puree. Flambé with Chinese wine. Add all vegetables. Add chicken stock. Bring to a boil and thicken with cornstarch and, lastly, white egg. Season to taste and set aside. 2. Have ready heated oil in a wok, then place noodles and stir from time to avoid burning noodles. Then turn once, continuously stirring until noodles turn brow

Heres Idol sa Kusina Recipe for January 22 episode- RED EMPEROR's HOT AND SOUR SOUP. Recipe will be posted here after airing on January 22. Ingredients: 100g Pork 3pcs. Dried Chinese mushrooms soaked in boiling water for 5 minutes and chopped ½ cup Peeled, uncooked shrimp 6 cups Chicken stocks 30g Bamboo shoots, sliced 30g Onion leeks, shredded 1 tsp. Salt 1 tsp. Pepper 1 tsp. Sugar 1 tsp. Dark mushroom soy sauce ½ tsp. Light soy sauce 1 ½ tbsp. Chinese Vinegar 1 tsp. Chili sauce 1 tsp. Sesame oil 1 jigger Chinese wine 1pc. Egg, well beaten 2 tbsp. Water mixed with 1 tablespoon cornstarch Procedure: 1. Trim any fat from pork and slice into shreds about 2 inches long and less than ½ inch thick. 2. Soak mushroom in boiling water until softened. Place pork in large pot with shrimp and stock. 3. Bring to a boil and reduce heat to allow to simmer gently for 4-5 minutes. 4. Add all remaining ingredients except for egg. 5. Add corn starch a

Watch the Junior Masterchef Pinoy Edition Grand Finals coming soon as the top 7 kiddie cooks of the Pinoy Edition of the competitive cooking game show Junior MasterChef were recently named after Emman Buquid was eliminated. The Top 7 Finalists are (in no particular order): 1. Acee Salangsang 2. Caitlin Tabulan 3. Jobim Jalbuena 4. Kyle Imao 5. Mika Tanaka 6. Philip Amarillo 7. Miko Manzano They are competing for the title of being the first Pinoy Junior MasterChef, 1-million peso cash, and a culinary scholarship. Junior Masterchef- Pinoy Edition is hosted by Judy Ann Santos-Agoncillo with chef-judges Ferns Aracama, Jayps Anglo, and Lau Laudico. RESULTS: The first-ever Pinoy Junior MasterChef is Kyle Imao from Marikina who garnered a total score of 91.8 points from chef-judges Fern Aracama, Rolando Laudico, and JP Anglo; guest judge Glenda Barretto of Via Mare; and 100 other guest-judges. Kyle took home 1 million pesos and a culinary scholarship worth 1.5 million peso

Watch Idol sa Kusina Recipe-  Chinese New Year 2012 Celebration on January 22. Idol sa Kusina welcomes the Year of the Water Dragon in away that only it can- cooking the recipes culled from the Archives of the Chinese Imperial Kitchen and made even more interesting by Chef Pablo Boy Logro's unique Culinary flair. Celebrity guest LJ Reyes is totally floored by the parade of gastronomic delights.

Kapuso Mo Jessica Soho presents: Dimsum Delight.  Kung Hei Fat Choi! This Chinese New Year let us taste the different flavors of small but delightful treats such as dimsum and dumplings like Siomai, Xiao Long Bow, and Ha Kao! Video embed only fro YouTube:

Here's Kusina Master Recipe- Crispy Fresh Cuttlefish in Sweet and Sour Sauce. Ingredients: 1kg Fresh cuttlefish cut into pieces. 1 tablespoon shredded red chili. 1 tablespoon shredded ginger Sauce: 2 tbsp. worcestershire sauce 2 tbsp. tomato sauce 2 tbsp. chili sauce 1 tbsp. black vinegar 2tbsp. sugar 1 tbsp. light soya sauce 1/2 tbsp. oyster sauce 5 tbsp. water Procedure: 1. Blanch cuttlefish in boiling water for half minute. Dish and drain. 2. Heat-up oil for deep frying, put in fresh cuttlefish and deep-fry until dry and crispy. Dish and drain. 3. Pour sauce into a wok and cook until thick. Add in fried cuttlefish, shredded red chilli,  ginger and mix well. Dish up and serve. image and recipe credit: kusina master

Watch Kusina Master: Jan. 19, 2012 episode as Kusina Master- Chef Boy Logro prepares Mango Kerabu . “Kusina Master” is a 15-minute cooking show in front of live audiences that will unravel the secrets in making everyday foodpreparation fun, easy and exciting. Hosted by Chef Pablo “Boy” Logro, the one and only “Idol sa Kusina,” will guide every viewer to a step-by-step food preparation with practical cooking tips added with special techniques in making everyday dishes with a “wow” factor. video credit:kusina master

Watch ‘The Kitchen Musical’ Finale on Studio 23. Will it be a bitter or sweet ending for Maddie and the rest of the staff of The Avilon? The finale of the pan-Asian musical-cooking TV series topbilled by Karylle andChristian Bautista comes to its exciting second-part finale this Saturday, January 21, in “The Kitchen Musical” on Studio 23. The whole restaurant is in chaos after Mr. Avilon disappeared, with grave allegations being thrown at him. This tears Maddie (Karylle) apart as questions and doubts filled her mind regarding her father’s disappearance. As she searches for answers, Maddie finds out the truth behind her father’s schemes and a shocking revelation about Harry (Arthur Acuna). As if the news about Mr Avilon isn’t enough, Selena (Rosemary Vanderbrouck) then reveals to Maddie and the rest of the kitchen staff that The Avilon will have a new owner with her as the new General Manager. Together with Harry, Alex (Stephen Rahman Hughes) will be kicked out of the restaurant

Here's Idol sa Kusina Recipe for Episode 27 / Jan. 16- CREAMY POTATO CHICKEN SALAD WITH CARROTS, BEETS AND FRESH HERBS. Ingredients: 500 g. Potato cooked cut into cubes 300 g. chicken breast, boiled cut into cubes 1 pc. Carrots cooked cut into cube 3 pcs. Red beets cooked cut into cube 30 g. Fresh basil leaves ½ cup Sour cream ½ cup Mayonnaise 2 pcs. Cucumber 1 tbsp. Salt 1 tsp. Crushed black peppercorn Procedure: 1. Combine all ingredients in mixing bowl except the cucumber. 2. Cut cucumber into thin log slices using Mandouline. 3. Bed salad bowl with sliced cucumber and fill with mixture of creamy potato chicken salad. image and recipe credit:idolsakusina Watch Idol sa Kusina on GMANews with Chef Boy Logro. Practical tips and special techniques in cooking taught with a dose of humor and a sprinkling of lessons in life. IDOL SA KUSINA has all the right ingredients for a show that's both informative and highly entertaining. Host Master Chef Pablo “Boy” Logro

Here's Kusina Master Recipe- Lombello Tessinoise. Baked pork loin with tomato pandue and mozzarella cheese in tomato coullis sauce. Served with mashed potato and add buttered vegetables. Ingredients:                                Weights:      Units/Grams Pork loin cut into flatten                 150               grams Mustard                                        1                   tbsp. Salt and crushed pepper                                     pinch Flour                                            10                  gram Cooking oil                                  1                    tbsp. White wine                                  1/2                 jigger Tomato fondue                            50                  gram Mozzarella cheese or quikmelt     50                  gram Tomato coullis                             50                  ml Linguini Pasta                              60                  gram Butter                                    

Here's Kusina Master Recipe- Ebi Tempura and Yasai Tempura Moriawase. Part 1/3 Ingredients: Ebi (Shrimp)- 5 pieces Nasu (Eggplant) cut into fan Okra cut into one piece Green and red capsicum cut into batonnets Cornstarch Salt and crushed pepper Pureed ginger and white radish Cooking Oil Procedure: 1. Shelled the shrimp but leave the tail and scrathc both sides of the tail, remove the black end parts of the tail an remove slowly the sharpen. Sheel in the center. 2. Cut the shrimp upper part and remove the vein or dirts in the center. 3. Place on chopping board,  the shrimp, then cut into cress cut both side then break slowly with your finger to become straight. 4. Dredge on the corn starch, then deep into the tempura batter. 5. Have ready fat heated oil then deeply fry the ebi tempura sprinkle with the tempura batter until done. 6. Dredge the eggplant into cornstarch, into tempura batter deep fry until become crunchy, same with okra, capsicum. 7. Have ready abso

Here's Kusina Master Recipe- Sizzling Salmon Steak in Mediterranean Lemon Butter Sauce. Procedure: 1. Season with salt and chrushed black poeppercorn, brushed with mustard, dreged into flour. And mark with hot steel skewers. 2. Place it in a pan, then flame and de-glaze with brandy. Then place it on oven, until done for 5 minutes. 3. Remove from oven, place it on top of stove then de-glaze with white wine set aside. 4. Place it on the plate the grilled salmon, then you may add into the remaining au-jus from the pan with tomato, capers, olives, lemon juice (Mediterranean sauce) bed with mashed potato and spoon over the top with mediterranean lemon butter sauce. photo and recipe credit: kusina master

Here's Kusina Master Recipe- Langostinos ala Pobre Sauce. Procedure: 1. Pan grilled with oil, and then seasons the prawns in salt, pepper, mustard, into pan. 2. Place it on oven for 5 minutes, de-glaze with brandy then place it on gas flame. De-glaze with white wine. 3. Have ready mashed potato into the plate then arrange the Langostinos then garnish with garlic chips and vegetables and lastly is the remaining sauce of lemon butter sauce. 4. On top with mango salsa, just before serving. photo and recipe credit: kusina master

Watch Kusina Master: Jan. 20, 2012 episode as Kusina Master- Chef Boy Logro prepares Fish with Tausi. “Kusina Master” is a 15-minute cooking show in front of live audiences that will unravel the secrets in making everyday foodpreparation fun, easy and exciting. Hosted by Chef Pablo “Boy” Logro, the one and only “Idol sa Kusina,” will guide every viewer to a step-by-step food preparation with practical cooking tips added with special techniques in making everyday dishes with a “wow” factor. video credit:kusina master

Here's Idol sa Kusina Recipe for Episode 27 / Jan. 15- MANGO SHRIMP POMELO SALAD. Ingredients: 150 g. Shrimp 5 g. Walnuts, chopped 2 g. pickle relish, brunoise 2 g. Peeled Pimiento, brunoise 2 g. Celery, brunoise 1 tsp. Mayonnaise ½ tsp. Tabasco 10 g. Pomelo wedges 20 g. Lolo russo 10 g. Sliced French bread 2 g. Fresh tomato, brunoise 1 g. Spring onion, brunoise 20 g. Ripe Mango, puree ½ tsp. Extra Virgin olive oil 1 g. Salt and white pepper Procedure: 1. Blanch skewered shrimp into boiling water with salt and lemon slice for 2 minutes. 2. Remove from boiling water and peel off shell but leave tail. 3. Cut into butterfly then place on cloth or absorbent towel and set aside. 4. Chop half portion of shrimp and combined pickle relish, pimientos, celery, walnut, mayonnaise, Tabasco, salt and white pepper. Set aside. 5. Place on round mold. Slice French bread and bake in oven until crunchy. image and recipe credit:idolsakusina Mango Dressing: 1. Puree peeled

Here's Idol sa Kusina Recipe for Episode 27 / Jan. 15- TOMATO WATERMELON SALAD WITH ROASTED CASHEW AND KESONG PUTI. Ingredients: 2 pcs. Jumbo red Tomato cut into cubes 1 pc. Watermelon cut into chunks (medium size melon) 200 g. Cashew Nuts roasted 2 pcs. Kesong puti cut into cubes 300 g. Arugula cut into cubes 10 g. Fresh basil twist by hand 1 tsp. Honey ¼ cup Balsamic vinegar ¼ cup Extra Virgin oil 1 tsp. Salt 1 tsp. Crushed black pepper Procedure: 1. Carve into basket the whole watermelon and remove all watermelon meat inside and cut into chunks and set aside. 2. Combine tomato, watermelon, kesong puti, arugula, fresh basil and toss in bowl with Balsamic vinegar, extra virgin oil and honey. Season with salt and pepper. 3. Fill carved watermelon basket with combined mixture of melon, tomato, kesong puti, and arugula. Top with roasted cashew nuts. image and recipe credit:idolsakusina Watch Idol sa Kusina on GMANews with Chef Boy Logro. Practical tips and special

Here's Kusina Master Recipe- Duet of Pork Tenderloin and Prawns. Procedure: 1. Prepare pork tenderloin into medallion shape, season with salt and crusted black peppercorn brush with mustard. Ready peeled tiger prawns but leave the head and tail. 2. Pan grilled for two minutes. Place in oven for 5 minutes, remove from the oven deglazed with red wine, set aside. Recipe and image credit: Kusina Master 3. Pan grilled tiger prawns in corn oil then place in oven for 3 minutes. Remove from oven then deglazed with white wine. 4. Have ready hot plate. Place on plate, place tenderloin bed with mashed potato. Pour the demi-glace then place on top with prawns and spoon the hollandaise sauce and garnish with buttered vegetables.

Watch Kusina Master: Jan. 18, 2012 episode as Kusina Master- Chef Boy Logro prepares  Assorted Mushrooms with Tofu. “Kusina Master” is a 15-minute cooking show in front of live audiences that will unravel the secrets in making everyday foodpreparation fun, easy and exciting. Hosted by Chef Pablo “Boy” Logro, the one and only “Idol sa Kusina,” will guide every viewer to a step-by-step food preparation with practical cooking tips added with special techniques in making everyday dishes with a “wow” factor. video credit:kusina master

Watch Kusina Master: Jan. 17, 2012 episode as Kusina Master- Chef Boy Logro prepares Chicken Yakitori. “Kusina Master” is a 15-minute cooking show in front of live audiences that will unravel the secrets in making everyday foodpreparation fun, easy and exciting. Hosted by Chef Pablo “Boy” Logro, the one and only “Idol sa Kusina,” will guide every viewer to a step-by-step food preparation with practical cooking tips added with special techniques in making everyday dishes with a “wow” factor. video credit:kusina master

Watch Kusina Master: Jan. 19, 2012 episode as Kusina Master- Chef Boy Logro prepares  Mango Kerabu. “Kusina Master” is a 15-minute cooking show in front of live audiences that will unravel the secrets in making everyday foodpreparation fun, easy and exciting. Hosted by Chef Pablo “Boy” Logro, the one and only “Idol sa Kusina,” will guide every viewer to a step-by-step food preparation with practical cooking tips added with special techniques in making everyday dishes with a “wow” factor. video credit:kusina master

Here's Idol sa Kusina Recipe for Episode 26 / Jan. 8 PAN GRILLED SQUID TEPPANYAKI. Ingredients: 1 kg. Squid jumbo seize (bisaya squid) 50 g. Garlic chips 50 g. White onion chopped 50 g. Spring onion chopped 100 g. Butter 3 tbsp. Lemon juice ¼ cup Olive oil 3 tbsp. Japanese soy sauce 30 g. Thinly julienne pumpkin 30 g. Thinly julienne carrots 1 tbsp. Salt and pepper 1 jigger Sake 1 jigger Brandy Procedure: 1. Remove skin of squid. cut into four then cut slowly to cress cut. Set aside. 2. On hot teppanyaki table griller, pour olive oil. Place squid, turn very quickly for 2 minutes. Flame with brandy. 3. OIn one side of teppanyaki table, sauté garlic and onion until brown, then mix together. Add butter, soy sauce, lemon juice, wine, and sake. 4. Place on plate and garnish with carrots and pumpkin and spring onion. image and recipe credit:idolsakusina Watch Idol sa Kusina on GMANews with Chef Boy Logro. Practical tips and special techniques in cooking taught with

Watch Kusina Master- January 13, 2012-  ISDA + KARNE + GULAY = ISKARGU! Televiewers will have another reason to enjoy a sumptuous lunch everyday as GMA Network brings “Kusina Master,” an informative and entertaining daily cooking program, beginning January 2, 2012. “Kusina Master” is a 15-minute cooking show in front of live audiences that will unravel the secrets in making everyday foodpreparation fun, easy and exciting. Hosted by Chef Pablo “Boy” Logro, the one and only “Idol sa Kusina,” will guide every viewer to a step-by-step food preparation with practical cooking tips added with special techniques in making everyday dishes with a “wow” factor. video credit:Kusina Master

Attend the Weddings & Debuts 2012 Bridal Fair. WHAT: Weddings & Debuts 2012 Bridal Fair (organized by The Wedding Library) WHEN: February 17, 18, & 19, 2012 - 10:00 am to 9 pm WHERE: SM Megatrade Halls 1, 2, & 3, SM Megamall Watch out for the following: - More than 300 exhibitors to choose from - Raffle prizes including PHP 25,000 cash for an on-the-spot booking couple/celebrator, three (3) PHP 10,000 cash for on-the-spot booking couples/celebrators who will book on the Bridal Fair's first day, February 18, 2012 For more info, just follow the link: Save the dates-Feb 17, 18, & 19, #BridalFair2012!

Watch Kusina Master: Jan. 12, 2012 as Chef Boy Logro prepares Meatballs with Cabbage with celebrety guests, Party Pilipinas divas' Rachael Ann Go and Kyla better known as ShinKy.

Here's Idol sa Kusina Recipe for Episode 26 / Jan. 8- BACON CARBONARA WITH POACHED EGGS. Ingredients : 3 pcs. egg, poached 1 lb spaghetti ¼ cup heavy cream 2 tbsp. butterDash of nutmeg ½ lb bacon, cut into ½-inch dice 1 tsp. extra virgin olive oil 2 tbsp. chopped parsley Salt and white pepper, to taste ¾ cup freshly grated pecorino-romano cheese (parmesan may be substituted) Procedure: 1. Poach eggs and set aside. 2. Fill large soup pot with cold water and add handful of salt. Stir and taste; it should taste like seawater. Cover pot and heat water until it boils. 3. Add diced bacon to a cold sauté pan and cook slowly over low heat for 10 to 15 minutes or until crisp. Remove bacon from pan and drain on paper towels. 4. Drop spaghetti into boiling salted water and cook according to package or until al dente, or tender but still firm to the bite. 5. While the pasta cooks, melt butter in pan with olive oil, combine cheese, and cream. Add dash of nutmeg and simmer. Sea