Simple Life Matters

Attend the 5th Annual Food and Beverage Expo starting on March 1, 10:00am at PICC. Over 300 exhibitors will be present at the expo, including both local and international suppliers, distributors, and manufacturers. International exhibitors from Indonesia, Malaysia, Thailand, Vietnam, Korea and the United States will also showcase their products. For more information, log on to pifbex.com or call 395-5009. March 1 (Thursday), 10 am at the PICC, Kyle Imao, hailed as the first Pinoy Junior Masterchef will be in the midst of major players in the food and beverage industry. The 12-year old champ will do the ribbon cutting for Tradecon as it launches its 5th Annual Food and Beverage Expo and HORECA (Hotel, Restaurant and Caterers Expo) which will run until March 4.

Here's Quickfire recipe for Campus Tour Season 14-  STIRFRIED BEEF AND CHIROZO WITH BEAN SPROUT. INGREDIENTS: • 1 tbsp oil • 1/2 cup chorizo, small diced • 300g beef sukiyaki cut • 1 pack, Aji-Ginisa 7g Original • 1/2 tsp dried red chili • 1/2 tsp cumin • 1 red onion, sliced • 1 tbsp sesame oil • 1 1/2 cup bean sprout • Leeks for garnish • 1/2 cup chorizo, small diced • Iceberg lettuce for plating PROCEDURE: 1. Sauté chorizo, onion and beef. Add cumin and red chili. Season with Aji-Ginisa Original. 2. Add sesame oil and bean sprouts. 3. Top over the iceberg lettuce, garnish with leeks and crispy chorizo. image and recipe credit:Quickfire QUICKFIRE is a Cooking Show at QTV Channel 11 with Chef mom Rosebud Benitez and directed by Ogi Sugatan. Quickfire Recipes is dedicated to some of the delicious recipes around the world, Philippines and Quickfire cooking show by Rosebud Benitez. Most recipes here may be found in the official Quickfire sites.

Here's Quickfire recipe for Campus Tour Season 14-   CRISPY CATFISH WITH PINEAPPLE. INGREDIENTS: • 200g catfish fillet • 1 1/2 tbsp curry powder • 1 pack, Aji-Ginisa 7g Shrimp Flavor • 1 cup flour • Oil for deep frying • 2 tbsp canola oil • 1 can crushed pineapple • 1 thumb-sized ginger, grated • 2 pcs finger chilies • 1 pc red bell pepper, strips • 2-3 pcs pandan leaves • 1/3 cup chicken stock • 2 tbsp soy sauce • Spring onion for garnish PROCEDURE: 1. Season flour with curry and Aji-Ginisa Shrimp Flavor and dredge catfish. Deep fry and set aside. 2. Sauté ginger, chili, bell peppers and season with Aji-Ginisa Shrimp Flavor. Add pineapples, pandan leaves, chicken stock and soy sauce. Simmer. 3. Pour sauce over the fried catfish and garnish with spring onions. image and recipe credit:Quickfire QUICKFIRE is a Cooking Show at QTV Channel 11 with Chef mom Rosebud Benitez and directed by Ogi Sugatan. Quickfire Recipes is dedicated to some of the delicious recip

Here's Idol sa Kusina Recipe for Episode 34 / LOONY MINI PIZZA. Ingredients: 6 pcs. classic pizza crust (mini sizes) 1/3 cup basil pesto 20 slices plum (Roma) tomatoes 1 cup shredded mozzarella cheese (4 oz) Procedure: 1. Heat oven to 425°F. If using thin crust: Heat oven to 400°F. 2. Spray or grease cookie sheet. Unroll dough on work surface. Press dough into 12x8-inch rectangle. With round cutter, cut dough into 6 rounds. Place rounds 1-inch apart on cookie sheet. Spread each with pesto. Top each with 1 tomato slice. Sprinkle with cheese. 3 Bake classic crust 10 to 12 minutes, thin crust 8 to 10 minutes, or until cheese is melted. 4. Serve a variety of mini pizzas with your favorite pizza toppings, such as cooked Italian sausage, pepperoni or simply cheese. 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.

Here's Idol sa Kusina Recipe for Episode 34- STUFFED CHICKEN LOLLIPOPS. Ingredients: 6 pc. Chicken wings 300g Breast chicken  meat minced 30g Carrots chopped 30g Celery Chopped 1pc Egg 50g Flour 30g Spring onion 1 tsp Salt 1 tsp White pepper  powder 1 tsp Powder seasoning 1 ltr. Cooking oil for  deep frying  500g Bread crumbs Procedure: 1. Debone chicken wings. Season with salt and pepper. 2. Mix minced chicken meat with carrot, celery, spring onion, egg, flour, powder seasoning, salt and pepper. 3.Place mixture of minced meat on pastry bag and stuff it inside deboned chicken wings to make lollipops. 4.Dredge into flour, and wash into beaten egg first and bread crumbs next. 5.Deep fry fat in heated oil for 15 minutes or until done. 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 a

Here's Idol sa Kusina Recipe for Episode 34- PINOY SPAGHETTI WITH MOZZARELLA STICKS. Ingredients: 500g Spaghetti al dente 500g Minced Beef 200g Mozzarella sticks 100g Hotdog cubes 2 cups Tomato sauce 1 tbsp Sugar 50g Carrots chopped 30g Celery chopped 1pc White onion 10g Garlic chopped ½ cup Cooking oil 1 tbsp. Powder seasoning 50g Butter Procedure: 1. Sauté onion, garlic in oil followed by celery, carrots and minced beef. Add tomato sauce, hotdog and catsup. 2. Simmer for 10 minutes and add sugar, salt, pepper and powder sugar. 3. Butter al dente spaghetti. Season with salt and pepper. 4.Place on spaghetti plate over the top with mozzarella sticks. 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 entertainin

Here's Quickfire recipe for Campus Tour Season 14-  STIRFRIED BEEF WITH EGG NOODLES. INGREDIENTS: • 300g beef sirloin, cut into thin strips, across the grain • 300g egg noodles, cooked • 150g red bell pepper, cut into 2 inches • 2 tbsp oil • 1 red chili, deseeded and finely chopped • 1 large garlic clove, crushed • 2 tsp fresh ginger, finely grated • 1 pack, Aji-ginisa 7g Original • Sauce: • 2 tbsp soy sauce • 1 tbsp slurry • 1 tbsp rice vinegar • 1 tsp Chinese five-spice powder • 1 tbsp brown sugar PROCEDURE: 1. Combine soy sauce, slurry, rice vinegar, five spice powder and brown sugar. Set aside. 2. Stir fry ginger, garlic, beef, add bell peppers and season with Aji-Ginisa Original. 3. Pour the sauce mixture over the beef and bell peppers, simmer until the sauce thickens. image and recipe credit:Quickfire QUICKFIRE is a Cooking Show at QTV Channel 11 with Chef mom Rosebud Benitez and directed by Ogi Sugatan. Quickfire Recipes is dedicated to some of th

Here's Quickfire recipe for Campus Tour Season 14-  VEGETABLE BURRITO. INGREDIENTS: • 4 flour tortillas • 3/4 cup chopped red onion • 2 tsp vegetable oil • 1/2 tsp ground cumin • 1/2 tsp chili powder • 1 cup chopped red bell pepper • 2/3 cup corn kernels • 1 pack, Aji-Ginisa 7g Original • 1 medium carrot, grated • 1 2/3 cups canned black beans, rinsed, drained • 1/2 cup canned crushed tomatoes • 2 tsp minced seeded jalapeño • 8 tbsp grated cheddar cheese • 4 tbsp sour cream • 4 tbsp chopped fresh cilantro PROCEDURE:  1. Sauté red onion over medium-high heat. Add cumin and chili powder. Add bell pepper, corn and carrot; sauté until almost tender. Season with Aji-Ginisa Original. 2. Add tomatoes and jalapeño; Simmer. 3. Place warm tortillas on chopping board. Spoon filling and top with cheese, then sour cream and cilantro. Fold and serve. image and recipe credit:Quickfire QUICKFIRE is a Cooking Show at QTV Channel 11 with Chef mom Rosebud Benitez and directed

The Biggest Paella in Philippines featured in KMJS. Paella Delicioso! Last week, the largest Paella in the country was cooked using a "paellera" that was 9 feet long - the Paella Gigante! Let's get a taste of the different Paella versions that are truly Pinoy like the Paella Adobo and the Vegetarian Purple Rice with Sampaloc! image and text credit: KMJS Video embed only from YouTube:

Watch Facebool (Fishball) in Kapuso Mo Jessica Soho Filipinos are generally creative, especially when it comes to business. They say product success can be achieved if you ride with what's in and what's hot among the public! That's why other businesses have chosen to go along with the craze! Right now, there's an Impeachment Cake, which was designed after the images of the Senators involved in Corona's Impeachment Trial. There's also a T-shirt store, which uses pick-up lines for its designs! And in Bicol, a fishball cart was named --- Facebool! And even its design was patterned after the popular social networking site! image and text credit:KMJS

Here's Quickfire recipe for Campus Tour Season 14- BEEF CAJUN AND VEGETABLES. INGREDIENTS: 1 can diced tomatoes, drained and juice reserved 1 tbsp cornstarch 250 grams beef, thin strips 1 pack, 7g Aji-ginisa Original ¼ cup celery, sweet red and green pepper 2 tsp cajun spice mix ½ cup corn kernels chopped fresh parsley PROCEDURES: 1. Combine reserved tomato juice and cornstarch in a bowl. 2. In a separate bowl, season beef strips with 1/2 pack, 7g Aji-ginisa Original, add the combine tomato juice and contstarch. set aside. 3. Stir-fry celery, green and red bell pepper in a skillet until almost tender-crisp. 4. Stir in cajun spice mix. 5. In a separate pan, stir-fry beef strips rserving the marinade, using medium-high heat until brown but still pink inside. 6. Put the beef on the stir-fried vegetables, add reserved marinade, tomatoes and corn. Bring to boil until sauce is bubbly and thickened slightly. Season with the othe half of Aji-ginisa Original. 7.

Here's Quickfire recipe for Campus Tour Season 14- SINAMPALUKANG BEEF STRIPS BARBEQUE. INGREDIENTS: 1tbsp sampalok powder 2 tbsp water 250 g beef 1 pack, 7g Aji-ginisa Original 3pcs Asparagus 1pc carrot (small) 1 pc Yellow bellpepper 4tbsp oyster sauce 3tbsp tomato sauce 2tsp sugar 2tsp soy sauce 2tbsp oil PROCEDURES: 1. Marinade the beef strips with sampalok powder and Aji ginisa. Set aside. 2. In a non stick pan, heat the oil, pan fry the beef. 3. Add asparagus, carrot and yellow bellpepper. 4. Add oyster sauce, tomato sauce and soy sauce. image and recipe credit:Quickfire QUICKFIRE is a Cooking Show at QTV Channel 11 with Chef mom Rosebud Benitez and directed by Ogi Sugatan. Quickfire Recipes is dedicated to some of the delicious recipes around the world, Philippines and Quickfire cooking show by Rosebud Benitez. Most recipes here may be found in the official Quickfire sites.

Here's Quickfire recipe for Campus Tour Season 14-  ASIAN CABBAGE AND SHITAKE STIR-FRY. INGREDIENTS: 1/4 cup water 1 1/2 tablespoons soy sauce 1 tablespoon unseasoned rice vinegar 1 1/2 teaspoon cornstarch 1 teaspoon sugar 2 tablespoons vegetable oil 1 pack, 7 g Aji-ginisa Original 2 teaspoons finely chopped peeled ginger 3- to 4-ounce fresh shiitake mushrooms, stems discarded and caps cut into 1/4-inch wide strips 2 pounds Napa cabbage, quartered lengthwise and cored, then cut crosswise into 1-inch wide pieces, about 15 cups 1/2 teaspoon Asian sesame oil, optional PROCEDURE: 1. Stir together water, soy, vinegar, cornstarch, and sugar in a small bowl and reserve. 2. Heat 1 tablespoon oil in a 12-inch deep heavy skillet over high heat until it shimmers, then stir-fry garlic and ginger until pale golden. 3. Add mushrooms and stir-fry until they begin to soften. 4. Add half of cabbage, toss until cabbage is wilted. 5. Add remaining cabbage and toss until ca

Watch Anne Curtis and Derek Ramsay, commercial for Century Tuna. On August 2010, Angel and Derek Ramsay were launched as Century Tuna's ambassadors of fit and active lifestyle campaign. And with a little over a year and a half, Anne Curtis is being paired with Derek as the newest Century Tuna Superbods endorser prompting the public to wonder if she replaces the "Unofficially Yours" star as Century Tuna endorser.

Here's Quickfire recipe for Campus Tour Season 14- BAHAY-KUBO BAGOONG FRIED RICE WRAPPED IN EGG. INGREDIENTS: ¼ cup oil 1 tbsp ginger strips 2 pcs siling haba, seeded then sliced 2 pcs tomato 3 tbsp bagoong alamang (shrimp paste) Eggplant Sitaw Mustasa 140 grams tomato sauce Aji-ginisa Original 5 cups cooked rice 2 pcs egg Green mango, diced 1 stalk green onion, chopped Tomato, diced PROCEDURES: 1. Sauté ginger, siling haba, tomato, bagoong, eggplant, sitaw, mustasa and tomato sauce in oil. 2. Add the cooked rice and season with Aji-ginisa Original, stirring continuously. Set aside. 3. Fry the beaten egg, then wrap the fried rice in the cooked beaten egg. Serve with green mango salsa. image and recipe credit:Quickfire QUICKFIRE is a Cooking Show at QTV Channel 11 with Chef mom Rosebud Benitez and directed by Ogi Sugatan. Quickfire Recipes is dedicated to some of the delicious recipes around the world, Philippines and Quickfire cooking show by Rosebud Ben

Here's Idol sa Kusina Recipe for Episode 33 / VEGETABLE GRATIN. Ingredients: 300g Potato cut into round slices 300g Zucchini cut into slices 300g Cauliflower, floweret 100g White onion slice 100g Mozzarella cheese grated 2 cups Bechamel sauce 50g Parmesan cheese 50g Butter 1 tsp. Salt 1 tsp White pepper Procedure: 1. Blanch all vegetables in salted boiling water. Set aside. 2. Have ready ceramic dish. Brush with softened butter. Bed with béchamel sauce. Put potato on first layer; zucchini, cauliflower and sautéed onion on second layer. Cover top with béchamel, mozzarella cheese and parmesan cheese. 3. Bake in oven until golden brown or until done. 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

Here's Idol sa Kusina Recipe for Epsiode 33- PORK MENUDO WITH MASHED POTATO. Ingredients: 400g Cube pork kasim (shoulder) ¼ kl. Pork liver cube 2 tbsp Patis (fish sauce) 1 tsp. Powder Seasoning ¼ cup Onion, chopped 1 tbsp Cooking oil 2 tbsp Garlic, chopped 1 cup Tomato sauce 1 tbsp. Tomato paste ¾ cup Water 500g Mashed potato ½ cup Carrots, diced ¼ cup Red bell pepper, diced ¼ cup Green bell pepper, diced ¼ cup Raisin 1 tsp. Salt 1 tsp Pepper Procedure: 1. Combine pork kasim, pork liver, patis, salt, pepper. Mix well and let stand inside refrigerator for 30 minutes. 2. Heat oil in pan. Sauté garlic and marinate pork mixture. 3. Add tomato paste, tomato sauce and water. Cover and simmer over medium heat for 15 minutes or until meat is tender. 4. Add carrots, red bell pepper, green bell pepper, raisin, salt , pepper and powder seasoning. 5. Mix well and cook for another 5 minutes. Scoop mashed potato on pate over the top with menudo. image and recipe cr

Here's Idol sa Kusina Reciper  for Episode 33- POACHED LAPU-LAPU IN WHITE WINE SAUCE. Ingredients: 1 pc. whole lapu-lapu ½ cup white wine 1 pc. U.S. lemon slices 1 ltr. Bechamel sauce (butter, stock, all purpose cream) 100g leeks, cut into 2 inches long 50g celery leaf 1 tbsp. Salt 1 tsp. White pepper 1 meter aluminum foil 150g butter 2 ltr water ½ cup all purpose cream 150g flour Procedure: 1. Season whole lapu-lapu with salt and white pepper. Brush butter aluminum foil and place in it wrapped lapu lapu. 2. Have ready large wok or stock pot. Put water, U.S. lemon slice, celery leaf, leeks, white wine, salt and pepper. And you may add the wrapped lapu-lapu poached for 1 hour or until done. 3. Remove from pot and unwrap lapu-lapu and place it on platter. Strain remaining stock and set aside. 4. Melt butter into pot. Add with all-purpose flour to become (roux) fluffy. Add stock. Stir quickly until creamy. Add chopped parsley. Season to taste. Pour over poached

Here's Quickfire recipe for Campus Tour Season 14-  FOUR COLORS VEGETABLE IN TWO-WAY SAUCE. INGREDIENTS: 2 Tbsp Olive Oil 1 pack, 7g Aji-Ginisa Original Pinch Basil 1 Tbsp Sugar 2 Pcs Tomato 1 Pc Eggplant 150 grams Broccoli 1 Pc Potato FOR WHITE SAUCE: 2 Tbsp Sugar 2 Tbsp Flour 2 Tbsp Butter 300 mL Milk 100 gramsMushroom 4 Tbsp Tomato Sauce Pinch Basil Pinch Dried Oregano PROCEDURES: 1. Heat the sauce pan then add olive oil, potato, eggplant, broccoli, tomato and season with Aji-ginisa Original. 2.Add tomato sauce and sugar until simmer, and then set aside. 3.In another sauce pan, combine butter, flour, milk, dried oregano, basil,sugar and mushroom. 4. Top the white sauce on the vegetable mixture. image and recipe credit:Quickfire QUICKFIRE is a Cooking Show at QTV Channel 11 with Chef mom Rosebud Benitez and directed by Ogi Sugatan. Quickfire Recipes is dedicated to some of the delicious recipes around the world, Philippines and Quickfire cooking s

Here's Quickfire recipe for Campus Tour Season 14- STIR-FRIED BEEF BRISKET. INGREDIENTS: 2 cups Beef brisket (excess fat trimmed and sliced into large strips) 1 tsp grated ginger 1 red onion (julienne) 1 red bell pepper (julienne) sesame oil. 3 cloves garlic (brunoise) 1 stalk leeks (chopped) 3 heaping Tbsp of hoisin sauce ground pepper 1-2 Tbsp soy sauce 1 pack 7 g Aji ginisa Original 1 teaspoon sugar 1/4 cup peanuts 1-2 tbsp sesame seeds 1 tsp sesame oil PROCEDURES: 1.Heat oil in a wok over high heat. Brown the beef then add garlic, onion, and ginger. Season 2. with Aji-ginisa Original. 3.Add hoisin sauce and soy sauce. Simmer, then add the bell pepper, leeks, nuts and sesame seeds. toss and then plate. 4. Garnish with some leeks, nuts, sesame seeds and drizzle some sesame oil image and recipe credit:Quickfire QUICKFIRE is a Cooking Show at QTV Channel 11 with Chef mom Rosebud Benitez and directed by Ogi Sugatan. Quickfire Recipes is dedicated to some

Here's Quickfire recipe for Campus Tour Season 14-PORKLOIN AND BROCOLLI STIR-FRY EGG NODDLES. INGREDIENTS: 300g pork loin 1 pack, 7 g Aji Ginisa Original 2 tablespoons 1 head broccoli, trimmed ¼ cup oyster sauce 300g egg noodles, cooked 2 tablespoons vegetable oil 2 teaspoons minced garlic 2 tablespoons rice wine 1/4 cup chicken stock 1 green onion, shredded PROCEDURES: 1.Blanch the brocolli and set aside. 2.Mix oyster sauce with slurry 3.Heat a nonstick skillet over high heat. Add 1 tablespoon vegetable oil, the garlic and the marinated pork strips and stir-fry until the pork turns white. Season with Aji Ginisa Original. 4. Add the rice wine and stir well. Add the broccoli, oyster sauce and chicken broth to the pork strips and heat to boiling. Stir in slurry and cook, stirring constantly, until thickened. Pour the pork and sauce over the noodles. Garnish with the shredded green onion and serve immediately. image and recipe credit:Quickfire QUICKFIRE is a

Junior MasterChef- Pinoy Edition Grand Winner is going to be revealed on February 18. Jobim, Kyle, Mika and Philip - Who Will Be the Very First Pinoy Junior MasterChef After hurdling the intense weekly culinary battles and impressing the Filipino public with their creations, the Final Four kiddie cooks Jobim, Kyle, Mika, and Philip will rise to their final cooking challenge in the “Junior MasterChef Pinoy Edition Finale: The Live Cook-off” this Saturday, February 18, at 6 p.m. Armed with months of training in the competitive arena of “Junior MasterChef Pinoy Edition,” the four talented kids will be preparing their dishes live at the Treston International College in a bid to become the first ever Junior MasterChef who will bring home P1 million and a culinary scholarship. Meanwhile, P500,000 will be awarded to the competition’s second placer, and P250,000 each to the third and fourth placers. Host Judy Ann-Santos and judges Chef Ferns, Chef Lau, and Chef Jayps will be sampling a

Here's Quickfire recipe for Campus Tour Season 14-  SAUSAGE RICE WITH MALUNGGAY. INGREDIENTS: 3 cups Cooked Rice ¾ cup Hungarian Sausage (diced) ¼ cup Red Bellpepper (chopped) ¼ cup Malunggay Leaves 1 tablespoon Butter 2 tablespoons Olive Oil ¼ cup green peas 1 pack, 7 g Aji-Ginisa Original ¼ cup chopped tomatoes ¼ cup Chicken Stock 3 tablespoons Crab Paste (Taba ng Talangka) PROCEDURE: 1.In a medium skillet, sauté Hungarian Sausage in olive oil and butter until browned. 2.Add red bellpepper, tomatoes and green peas until cooked. Season with Aji-Ginisa Original. 3.Add cooked rice, chicken stock, crabpaste and malunggay, then toss until all ingredients are well incorporated. Cook until liquid evaporates. image and recipe credit:Quickfire QUICKFIRE is a Cooking Show at QTV Channel 11 with Chef mom Rosebud Benitez and directed by Ogi Sugatan. Quickfire Recipes is dedicated to some of the delicious recipes around the world, Philippines and Quickfire cooking show

Here's Quickfire recipe for Campus Tour Season 14- STIR FRIED CHICKEN AND BELL PEPPER PANINI SANDWICH. INGREDIENTS: 2 pc baguette 300g Beef sukiyaki cut, thinly sliced 1/3 cup Soy Sauce 1 tbsp sugar 1 lime, juiced 1 red onion, sliced 1 pc Green bell Peppers 1 thumb sized ginger 1 pack, 7 g Ajinomoto Ginisa Original 2 tbsp oil 1 bunch cilantro PROCEDURE: 1.Stir fry the beef with little oil, add soy sauce, sesame oil, lemon juice and a little sugar. Set aside. 2.In the same wok, saute the ginger and add green bell pepper until lightly cooked but still crisp. Add the beef back into the wok and season with Aji Ginisa Original. 3.Assemble the chicken and pepper sandwich and press into panini maker. Serve panini with a bunch of cilantro on the side. image and recipe credit:Quickfire QUICKFIRE is a Cooking Show at QTV Channel 11 with Chef mom Rosebud Benitez and directed by Ogi Sugatan. Quickfire Recipes is dedicated to some of the delicious recipes around the world

Here's Idol sa Kusina Recipe for Episode 32 - CREPE SUZETTE IN ORANGE BUTTER SAUCE. Ingredients: 100g Plain flour Pinch of salt Grated rind of ½ Lemon 1 pc. Egg 300 ml Fresh milk 15g Butter meltedButter for frying 1 scoop Vanilla Ice cream Procedure: 1. Mix all ingredients into mixing bowl, then strain. 2. Have ready Teflon pan then pour ¼ cup of mixture pancake butter until golden brown and set aside. 3. Have ready orange butter sauce in flambé pan, then soak for 1 minute then fold into triangle. Place on plate and top with one scoop of vanilla ice cream. Orange Butter Sauce Ingredients: ½ cup White sugar 2 pcs. Oranges 75g Butter 50g Caster sugar 1 cup Orange juice 1 tbsp Cointreau 2-3 tbsp. Brandy Procedure: 1. Melt sugar until caramelized, then add butter, orange juice and Cointreau. Flambé with brandy. Stir from time to time until creamy. image and recipe credit:idolsakusina Watch Idol sa Kusina on GMANews with Chef Boy Logro. Practical tips and

Here's Idol sa Kusina Recipe- Episode 32 / Feb. 12- DELICIOUS DALANDAN DUCK. Ingredients: 500 g U.S. duck breast 1 cup dalandan juice concentrate 1 tsp. grenadine 1 pc. fresh dalandan (for zest) ½ cup cooking oil 30 g cornstarch 1 jigger brandy 1 tsp. Salt 1 tsp. Crushed peppercorn 1 tsp. Chicken stock Procedure: 1. Season duck breast with salt and crushed black peppercorn. 2. Pan sear first the skin until brown. Flambé with brandy. Reduce flame until done. 3. Boil dalandan juice and chicken stock, season with salt and add grenadine and chicken with dissolved cornstarch. 4. Cut duck breast into portion slices, arrange on plate and spoon over the top with dalandan sauce. Sprinkle with dalandan zest. 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'

Here's Idol sa Kusina Recipe for Episode 32 / Feb. 12- APPETIZER PLATTER- SHRIMP COCKTAIL WITH MANGO SALSA, ROAST BEEF TENDERLOIN WITH ASPARAGUS and LIVER MOUSSE WITH MELBA TOAST. SHRIMP COCKTAIL WITH MANGO SALSA Ingredients: 2 pcs. Tiger shrimp 1 tsp. Hot sauce 1 tsp. Mayonnaise ½ pc. Ripe Mango 10 g Green bell pepper 10g red bell pepper 1 tsp US Lemon juice Pinch of salt Pinch of White pepper 1 tbsp. Olive oil Procedure: 1. Blanch tiger prawns in boiling water for 2 minutes; then remove from boiling water, and keep cool for some time. Peel prawns, but leave head and tail and set aside. 2. Cut ripe mango into small cubes, then combine with green bell pepper, red bell pepper, lemon juice, salt, pepper and olive oil. Set aside. 3. Have ready a shoot glass bed with mango salsa. Top with unshelled prawns, then spoon over prawns with mixture of catsup, mayonnaise and hot sauce (cocktail sauce). 4. Arrange on white long platters together with another sampler. RO

Here's Quickfire recipe for Campus Tour Season 14-  PRAWNS WITH ORANGE AND HONEY SAUCE. INGREDIENTS: 250g Prawns, peeled, deveined and butterflied 1 pack Aji Ginisa Original ¼ Cup APF oil for deep frying Orange, Leeks and Honey Sauce 1 tbsp oil 2 tbsp butter 1 thumbsized ginger, grated 1 stalk leeks, sliced 1 pack, 7 g Aji Ginisa Shrimp 2 pcs Fresh Oranges, zest and juiced 1-2 tbsp Honey 2 tbsp slurry PROCEDURE: 1.Peel and devein the prawns. 2.Dredge the prawns in flour, remove the excess flour and deep fry the prawns, and set aside. 3.For the sauce, heat oil and butter then saute ginger, leeks and orange zest. Season with Aji Ginisa Shrimp. 4.Add orange juice, honey, slurry and simmer. 5.Mix the prawns in to the sauce and serve. image and recipe credit:Quickfire QUICKFIRE is a Cooking Show at QTV Channel 11 with Chef mom Rosebud Benitez and directed by Ogi Sugatan. Quickfire Recipes is dedicated to some of the delicious recipes around the world, Phil

After weeks of intense battles for culinary supremacy, the country’s favorite kiddie cooks,  Kyle, Mika, Jobim and Philip whipped up the best dishes tonight that secure them a spot in the grand finale of “Junior MasterChef Pinoy Edition.” Last night, the kids conquered a Mystery Box Challenge where they served up recipes from combo ingredients, namely raw mango and shrimp paste, pork and tofu, and gelatin and tapioca pearls. Host Judy Ann Santos-Agoncillo and judges Chef Ferns, Chef Lau, and Chef Jaypsl declared the top 4 finalists who will face off in the “Junior MasterChef Pinoy Edition: The Live Cook-off” next Saturday, February 18.

Here's Quickfire recipe for Campus Tour Season 14-  SPICY PORK STIRFRY. INGREDIENTS: • 2 tbsp soy sauce • 1 tbsp cornstarch • 1 tbsp water • 300g porkloin, strips • 1 lime, juiced • 1 tablespoon soy sauce • 2 tbsp rice vinegar • 1 tsp cornstarch • 3 tsp sesame oil • 1 pack Aji-Ginisa 7g Original • 1 tbsp oil • 3 tsp minced fresh ginger root • 2 green chili peppers, chopped • 1/3 cup carrots sliced • 1/3 cup string beans, julienned • 2 tsp chili oil • 1/4 cup chopped green onions • 1/4 cup finely chopped peanuts PROCEDURE: 1. Combine lime juice, soy sauce, vinegar, and cornstarch and sesame oil. Set aside. 2. Sauté pork, add in ginger and chili pepper and sauté for a minute. Add carrots and string beans and Season with Aji-Ginisa Original. Then stir in sauce mixture. Simmer. 3. Remove from heat and stir in chili oil, green onions and peanuts. Serve! image and recipe credit:Quickfire QUICKFIRE is a Cooking Show at QTV Channel 11 with Chef mom Rosebud Beni

Here's Quickfire recipe for Campus Tour Season 14- TUNA STUFFED CABBAGE ROLLS. INGREDIENTS: 1 head cabbage (8 pick the big leaves and shred the rest) 4 cups boiling water 1/3 cup oil 1 pack Aji Ginisa 7g 1 ½ teaspoon chili paste 2 teaspoons brown sugar 1 can tuna flakes, drained 1 egg, beaten ½ teaspoon oil PROCEDURE: 1. Soften leaves in boiling water. Drain, cool and set aside. Shred remaining leaves and set aside. 2. In a wok, heat oil. Sauté tuna and season with aji ginisa shrimp. Stir in chili paste, sugar, shredded cabbage leaves and egg. 3. Spread each of the drained cabbage leaves on a plate. Spoon 2 table spoons of the cooked mixture on each leaf and roll up. Secure them with wooden picks. image and recipe credit:Quickfire QUICKFIRE is a Cooking Show at QTV Channel 11 with Chef mom Rosebud Benitez and directed by Ogi Sugatan. Quickfire Recipes is dedicated to some of the delicious recipes around the world, Philippines and Quickfire cooking show by Rose

More than six thousand sheep from Australia arrived in a farm in Bacolod last Wednesday. The local government plans to develop this to a large industry since aside from using its fur for textile, Filipinos now have a taste for its meat, which is not only tasty, but also good for the heart! Video embed only from YouTube:

Here's Quickfire recipe for Campus Tour Season 14-CURRIED VEGETABLES WITH CAJUN SPICED CHICKEN. INGREDIENTS: 2 skinless, boneless chicken breast halves Cajun Seasoning Oil 1 large potato -- peeled & chunked into 1-inch cubes 1 medium eggplant, cut into 1-inch slices 1 piece carrot, peeled and cut into wedges ¼ kilo cauliflower, trimmed, divided into florets ¾ cup snowpeas, trimmed 3 pcs. Okra, cut into 1-inch lengths 1 teaspoon chopped ginger 1 pack aji-ginisa seasoning mix 7g 2 pcs. Fresh tomatoes, coarsely chopped 1 tbsp. chopped coriander leaves 1 small piece turnip, peeled and diced 1 small piece green bell pepper, cut into strips 1 fresh chili (optional) 1 tsp. curry powder PROCEDURE: 1. Blanch all the vegetables in boiling water. Drain and immediately immerse in cold water. Set aside. 2. Coat chicken with Cajun spice. Stir fry the chicken. Cut it into strips. 3. Heat oil in wok.Saute ginger. Add tomatoes and cook over low heat. Stir in all the re

Here's Quickfire recipe for Campus Tour Season 14-  STIR FRIED SQUID WITH BELL PEPPERS AND GREEN BEANS INGREDIENTS: 3 pcs. Squid, cut into quarters and scored 1 pc. Red bell pepper 1 pc. Yellow bell pepper 2 pcs. Carrots 1 pc. Green pepper 8 pcs. Green beans 1 pack Aji Ginisa Shrimp 2 Tablespoons oil 1 teaspoon sesame oil 4 teaspoons sesame seeds PROCEDURE: 1. In a hot wok, quickly stir fry the squid and set aside. 2. In the same wok, sauté onion and garlic. Add the carrots, bell peppers and green beans. 3. Add the cooked squid with the vegetables and season with Aji Ginisa Shrimp. 4. Sprinkle with some sesame seeds and stir. Serve hot. image and recipe credit:Quickfire QUICKFIRE is a Cooking Show at QTV Channel 11 with Chef mom Rosebud Benitez and directed by Ogi Sugatan. Quickfire Recipes is dedicated to some of the delicious recipes around the world, Philippines and Quickfire cooking show by Rosebud Benitez. Most recipes here may be found in the official Qui

Watch Idol sa Kusina Valentine Special on February 12 with Jake Vargas & Bea Binene joining Chef Boy, this Sunday on Idol Sa Kusina!

Here's Quickfire recipe for Campus Tour Season 14- SIPO EGG SPECIAL. INGREDIENTS: 1 medium size yellow onion 1 T butter ½ kilo shrimp, shelled & deveined 1 cup frozen peas & carrots, blanched ½ cup singkamas (jicama), blanched 1 can cream of mushroom soup 1/8 cup shrimp stock (boil the shrimp head & reserve stock) 30 quail eggs (boiled & shelled) 1 sachet ajiginisa shrimp 1/8 cup cashew nut PROCEDURE: 1. Sauté onions in butter until translucent. 2. Add shrimp. When the shrimps turn pink, stir in frozen peas and carrots and turnips. 3. Add cream of mushroom and shrimp stock little by little. Check for medium think consistency (it should not be too lumpy or watery). 4. Let it boil and simmer 5. Add quail eggs and season with Aji Ginisa Shrimp. 6. Remove pan from heat and transfer to a serving dish, sprinkle cashew nut over dish. image and recipe credit:Quickfire QUICKFIRE is a Cooking Show at QTV Channel 11 with Chef mom Rosebud Benitez and dir

Here's Quickfire recipe for Campus Tour Season 14- STIRFRIED CHICKEN AND PUMPKIN. INGREDIENTS: • 300g pumpkin, sliced thinly • 200g broccoli, cut into florets • 100g snow peas • Oil • 300g chicken breast fillets, thinly sliced • 1 pack Aji-Ginisa7g Original • 1 tbsp finely grated fresh ginger • 1/4 cup hoisin sauce • 1/4 cup sweet chili sauce • 2 tbsp rice wine vinegar • 1 tbsp brown sugar • 1/2 cup fresh coriander leaves • Steamed rice, to serve PROCEDURE: 1. Blanch broccoli, snow peas and pumpkin in boiling water then transfer to iced water. Drain and set aside. 2. Stir fry ginger, add chicken and vegetables. Season with Aji-Ginisa Original. 3. Pour hoisin sauce, sweet chili sauce, vinegar and sugar. Boil and cook for 2-3 minutes. Stir in coriander. 4. Top chicken stir-fry over rice. Serve. image and recipe credit:Quickfire QUICKFIRE is a Cooking Show at QTV Channel 11 with Chef mom Rosebud Benitez and directed by Ogi Sugatan. Quickfire Recipes is dedicat

Here's Quickfire recipe for Campus Tour Season 14-  SPICY ORIENTAL CHICKEN WITH COCONUT MILK. INGREDIENTS: 1/2 red onion, sliced 2 cloves garlic, minced 1/2 carrots, sliced 300g chicken breast, cubed 1 can button mushroom 1 green bell pepper 1 pack, 7 g Aji Ginisa Original 1/2 tbsp chili flakes 1/3 cup Hoisin sauce 2 tsp soy sauce 1/4 cup water 1/2 can coconut milk leeks for garnish PROCEDURES: 1.Heat pan over medium to high heat. 2.Saute onion, garlic and carrots. Add the chicken then the mushrooms and season with Aji Ginisa Original. 3.Add chilli flakes, hoisin sauce and soy sauce. 4.Add water, coconut milk and bell pepper and simmer. 5.Plate and garnish with leeks. image and recipe credit:Quickfire QUICKFIRE is a Cooking Show at QTV Channel 11 with Chef mom Rosebud Benitez and directed by Ogi Sugatan. Quickfire Recipes is dedicated to some of the delicious recipes around the world, Philippines and Quickfire cooking show by Rosebud Benitez. Most recip

Here's Quickfire recipe for Campus Tour Season 14- REN'S SPECIAL FRIED RICE. INGREDIENTS: 2 tbsp oil 3 eggs, lightly beaten 2 tbsp cooking oil 1 cup diced ham ½ cup diced chorizo 1cup shrimp, peeled and deveined 4 cups day-old rice ½ cup green peas ¼ cup oyster sauce, diluted in ½ cup water 1 sachet of aJi ginisa shrimp seasoning mix PROCEDURE: 1. In a pan, heat the oil then cook the eggs, scrambled style. Set aside 2. In a wok, sauté ham, chorizo, and shrimp until shrimp turns pink. 3. Add the rice and green peas, mix thoroughly until green peas is crisp tender, add the oyster sauce, mix well. 4. Add the cooked eggs 5. Then add 1 sachet of aJi ginisa shrimp mix, stir. 6. Transfer it to serving dish, serve hot. image and recipe credit:Quickfire QUICKFIRE is a Cooking Show at QTV Channel 11 with Chef mom Rosebud Benitez and directed by Ogi Sugatan. Quickfire Recipes is dedicated to some of the delicious recipes around the world, Philippines and Quickfire

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Here's Quickfire recipe for Campus Tour Season 14- TANGY MAYA-MAYA SOUP. INGREDIENTS: 1 medium-size Fresh Maya-maya, cut in half 1 pack of Aji Ginisa Original 7g 1 pack of Aji-ginisa Shrimp 7g 1 tsp of Olive Oil 1 medium size Onion, sliced 2 Tomatoes, sliced 600ml Rice Washing 1 bundle of Red Camote Tops ¼ c Spring Onion, Finely chopped 3 Tbsp Calamansi Juice PROCEDURE: 1. Season the maya-maya with aji-ginasa original then set aside 2. Place a pot on low heat and add in the oil 3. Sauté first the tomatoes then add in the onions 4. Put on medium heat and add in the rice washing 5. Simmer the maya-maya for 5mins 6. Lower the heat, add in the Camote Tops and the Spring Onion 7. When vegetables are done put in the calamansi juice 8. Sprinkle with some aji-ginisa shrimp 9. Serve hot image and recipe credit:Quickfire QUICKFIRE is a Cooking Show at QTV Channel 11 with Chef mom Rosebud Benitez and directed by Ogi Sugatan. Quickfire Recipes is dedicated to some of

Here's Quickfire recipe for Campus Tour Season 14- LEMON GRASS CHICKEN AND CHILLIES INGREDIENTS: 500 grams thigh fillet (cut into bite size pieces) 1 pack Aji Ginisa Original, 7 grams 1 thumb sized ginger, grated 3 stalks lemon grass (white part only),finely chopped ½ red onion,finely chopped 4 cloves garlic,chopped 2 dried chillies,chopped ½ tsp. sugar 2 tbsp. vegetable oil for frying A cup of herbs (basil,mint leaves,coriander) PROCEDURES: 1.Sprinkle the chicken with Aji ginisa Original seasonings. 2.Heat the oil in a wok,add the onion,garlic,ginger,lemon grass and chillies. Stir-fry on a medium heat until lightly browned. 3.Add the chicken and cook until slightly brown. 4.Add the sugar and stir until dissolved. 5. Garnish with herbs and serve with steamed rice. image and recipe credit:Quickfire QUICKFIRE is a Cooking Show at QTV Channel 11 with Chef mom Rosebud Benitez and directed by Ogi Sugatan. Quickfire Recipes is dedicated to some of the delicious re