Simple Life Matters

Northern Delights- Cordillera Region delicious cuisine will be featured in Kapuso Mo Jessica Soho Summer 2012 Special on March 31. From the annual Pinikpikan Festival in the town of Rizal in Kalinga province, to the unique meat dishes and desserts in Kapangan, Benguet, one can truly taste the culture and tradition of Cordillera Region through its extraordinarily delicious cuisine!

Here's Idol sa Kusina Recipe for Episode 38- WHOLE CHICKEN BUTTERFLY. Ingredients: 1 kg. Whole chicken butterfly cut 2 pcs red onion slices 2 pcs tomato slices 50g garlic chips or slices 4 pcs green chilli chopped 50g ginger julienne 1 pc leeks sliced 1 tsp. salt 1 tsp crushed black peppercorn 1 tbsp mustard 1 meter aluminum foil cut into 3 pieces ½ cup oilve oil 50g kinchay Procedure: 1. Cut whole chicken into butterfly. season with salt and pepper mustard. 2. Broil until golden brown and half done. 3. Drizzle with olive oil into aluminum foil then cover chicken with mixture of onion, tomato garlic with mixture of onion, tomato, garlic, green chilli, ginger, leeks salt, pepper and wrap it. 4. Place on heated griller, turn once or until done. 5. Open wrapped broiled chicken then place it on plates, garnish with kinchay or parsley. image and recipe credit:idolsakusina Watch Idol sa Kusina on GMANews with Chef Boy Logro. Practical tips and special techniques

Here's Idol sa Kusina Recipe for Episode 38- SEAFOOD SKEWERS. Ingredients: 300g fish fillet cut into chunks 300g (4pieces) Tiger prawns, peeled 300g squid, peeled big ring 4 pieces button mushroom ½ cup pineapple chunks 1 pc red bell pepper chunks 1 pc green bell pepper, chunks 1 pc. White onion 1 tsp. Salt 1 tsp. White pepper 1 tbsp. Mustard 50g butter ¼ cup U.S. lemon juice 20g parsley chopped 4pieces Bamboo sticks 1 cup white onion Procedure: 1. Skewer onion, fish fillet, green bell pepper, prawns, red bell pepper, pineapple chunks, squid and button mushroom on bamboo sticks. 2. Season with salt, pepper, mustard then pan grill the skewered seafood until done. 3. Reduction white wine in sauce pot, then add lemon juice and chopped parsley. 4. Remove from heat, add butter just to be melted. 5. Place on platter skewered pan grilled seafood, then pour over with lemon butter sauce. image and recipe credit:idolsakusina Watch Idol sa Kusina on GMANews with Che

Here's Idol sa Kusina for Episode 38- GRILLED CHICKEN SALAD IN PINEAPPLE JAR. Ingredients: 1 kg deboned whole chicken 1 cup mayonnaise 1 tbsp mustard 1 tsp salt 1 tsp white pepper powder 50g carrots brunoise 50g celery brunoise 50g spring onion chopped 50g raisin soaked in lukewarm water 50g pickle relish 50g crushed pineapple 500g macaroni 2 pcs hard boiled egg 1/2 cup catsup Procedure: 1. Boil macaroni into al-dente and keep cool for sometime. 2. Season deboned chicken with salt, pepper, mustard, then grill into heated charcoal until done. 3. Combine pasta macaroni with mayonnaise, grilled chicken, carrots, celery, spring onion, raisin, pickles, crushed pineapple, salt and pepper. 4. Place on salad bowl, garnish with cucumber fan and hard-boiled egg. 5. Carve pineapple into a jar. Remove half pineapple meat and place on platter, then spoon over the top of pineapple boat. Lastly garnish with hard boiled egg wedges. image and recipe credit:idolsakusina  

Here's Idol sa Kusina Recipe for Episode 37- STUFFED INIHAW NA GIANT PUSIT. Ingredients: 1 pc. giant squid 3 pieces Loaf bread mashed with evaporated milk 30g carrots, julienne 30g leaks, julienne 30g red onion, julienne 30g celery, julienne 30g green bell pepper, julienne 30g red bell pepper, julienne ½ cup evaporated milk ¼ cup calamansi juice 4 pieces Green chilli (pansigang) 30g ginger finely julienne 1 tsp. Salt 1 tsp. White pepper powder 1 tbsp. Chicken powder Procedure: 1. Clean and remove the shell and head from giant lumot squid then season with salt and pepper, calamansi juice. 2. Combine carrots, leeks, red onion, celery, green and red bell pepper, ginger, mashed loaf bread with milk, chicken powder and set aside. 3. Chop tentacles and head of squid. 4. Stuff fillings into squid, then skewer with steel barbecue skewers into squid’s head to secure the fillings inside. Cook in charcoal broiler until done. For the sauce: 1. Combine ½ cup soy s

Here's Idol sa Kusina for Episode 37- CARDIAC DELIGHT ALIGUE PASTA. Ingredients: 500g spaghetti 250g alimango aligue or talangka aligue 1 tbsp annatto oil 1pc white onion chopped 20g garlic chopped 10g spring onion chopped 2 pcs garlic bread 50g butter 1 tbsp olive oil 1 tsp. Salt 1 tsp. Pepper white 1 tbsp chicken powder Procedure: 1. Boil spaghetti into al dente then set aside. 2. Saute onion in olive oil until lightly brown then add garlic, aligue followed by annatto oil. Season with salt, pepper, chicken powder and set aside. 3. Toss the fiesta pasta spaghetti into butter. Season with salt and pepper. 4. Combine all together with aligue sauce then garnish with chopped spring onion and garlic bread. 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

Here's Idol sa Kusina Recipe for Episode 37- BBQ BEEF SKIRT STEAK. BBQ BEEF SKIRT STEAK Ingredients: 500g. beef skirt 1 tbsp. mustard ½ cup olive oil 1 tbsp. crushed black pepper corn Pinch of rosemary leaves Pinch of thyme leaves 1 tsp. salt Procedure: 1. Have ready heated charcoal griller. 2. Marinate beef in mixture of mustard, olive oil, crushed black pepper corn, rosemary, thyme, salt. 3. Place it on griller and baste with barbecue sauce until done or as per guest’s preference on doneness of the beef. For chilli barbecue sauce – Ingredients: 2 cups vinegar 2 cups catsup ½ cup sugar 1 tbsp. Chilli powder 1 ½ tsp. Salt 1 ½ tsp. Crushed black pepper corn 1 cup pineapple juice ½ cup honey Procedure: 1. Combine all ingredients in a sauce pan, simmer for 30 mins. or until sauce reaches preferred consistency. image and recipe credit:idolsakusina Watch Idol sa Kusina on GMANews with Chef Boy Logro. Practical tips and special techniques in cooking taugh

Does White Rice cause Diabetes? According to the report from AFP, Health researchers said on Thursday they had found a troubling link between higher consumption of rice and Type 2 diabetes, a disease that in some countries is becoming an epidemic. Further work is need to probe the apparent association and diets that are notoriously high in sugar and fats should remain on the no-go list, they cautioned. "What we've found is white rice is likely to increase the risk of Type 2 diabetes, especially at high consumption levels such as in Asian populations," Qi Sun of the Harvard School of Public Health told AFP.

Watch ‘Kusina Master’ Season 2 starting  on March 19, 2012 only on GMA Network! With the astounding support of Filipino audiences on Kusina Master, the program is now geared for a second season with more appetizing treats and mouth-watering recipes. As the new season approaches, "Kusina Master" will air half an hour long during weekdays. Everyday, Chef Boy Logro will be challenged to do a dish for a short period of time. Will he survive the  challenge? Also, Chef Boy will be joined by a celebrity who will join him in preparing scrumptious dishes everyday. Don't miss the mouthwatering second season of Kusina Master beginning Monday, March 19, 2012, weekdays, before Eat Bulaga! only on GMA 7.

Macaron Day Manila 2012 Visit any Bizu branch for a FREE macaron on March 20! Bizu Patisserie brings Macaron Day to Manila For Macaron Day Manila 2012, Bizu Patisserie is offering each visitor a free macaron! To receive the complimentary macaron, visit any Bizu Patisserie and Bistrofare branch and simply mention you are celebrating Macaron Day Manila. Percentage of all additional macarons purchased on this day will be donated to Virlanie Foundation. On March 20, Macaron Day, Bizu lovers and macaron enthusiasts will have a chance to select from 11 different flavors that Bizu currently offers plus taste the new savory Macaron collection that Bizu recently launched. The new savory Macaron collection flavors are Blue cheese –Honey, Thai Peanut and White Truffle; three unique flavors that will surely leave you wanting for more. Branches: Greenbelt 2 Parkside Greenhills Promenade Glorietta 4 3/F Alabang Town Center St. Luke's Medical Center, Bonifacio Global City For

With its overwhelming success last year, and due to insistent public demand, BEST FOOD FORWARD is now on its 2nd year! Definitely bigger and better, with more surprises and enjoyable activities to be enjoyed by the whole family, this event of the appetite is the first of its kind with a whole new concept to welcome summer with a bang! To be staged on March 24 and 25, 2012 at the NBC Tent, it promises to be an affair where everyone can savor the best food and celebrate it during one of the most awaited seasons of the year. It’ll definitely be a way to strengthen family togetherness, promote entrepreneurship and be established as a cheerful epicurean adventure to look forward to. Best Food Forward likewise aims to encourage group of friends, families and industry people to appreciate our local delicacies, entrepreneurial talent and creativity, at the same time be an unforgettable food-loving affair!

This week, the cast of GMa Films' upcoming romantic comedy movie "My Kontrabida Girl" led by Rhian Ramos will show off their culinary skills and concoct special dishes alongside the kusina master Chef Boy Logro. Aljur Abrenica opens the week on Monday with more "yum yum" to Chef Boy's Penne with Sausage, Mozarella, Tomatoes and Basil with Chunky Marinara Sauce". On Tuesday, the "kontrabida girl" Rhian Ramos will add spice to Chef Boy's Chicken with Walnut and Celery dish, while on Wednesday it's going to be a double treat as both Aljur and Rhian will co-host the episode with Chef Boy as he cooks Salad Nicoise with Grilled Salmon and Honey Vinaigrette. Starstruck alumni Kevin Santos and Enzo Pineda will bring out the "beef" on Thursday for Chef Boy's special Beef Korma. And on Friday, Chef Logro will cap the week with a dish that tastes like meat, but isn't. Indulge with a week full of "yum yum yum yum&quo

Here's Idol sa Kusina Recipe for Episode. 36- DORY WITH TEQUILA MANGO SAUCE AND TOYOMANSI CAVIAR. For Seared Dory – Ingredients: 4 pieces (6 oz. each) dory fillet 2 tbsp. Olive oil Alaea salt or rock salt Procedure: 1. Pat dry dory fillet and season with salt. 2. Heat oil in 12-inch non-stick skillet over medium-high heat. 3. Add dory fillet skin side up and sear until well browned. 4. Turn over dory fillet and sear until cooked through. For Tequila Mango Sauce – Ingredients: 2 tbsp. olive oil ½ cup red onion, finely chopped 2 cups ripe mango, peeled, cubed 1 cup tomato, chopped 3 tbsp. ginger, peeled, minced 2 tbsp. garlic, minced ½ cup lime juice ¼ cup orange juice 1/3 cup tequila 4 tbsp. coconut cream 3 tbsp. white vinegar Procedure: 1. Put olive oil in medium sauce pan over medium heat. 2. Add red onion and sauté until soft. 3. Add mango, tomato, ginger, garlic and cook for 5 mins. 4. Stir in lime juice, mango juice, tequila, coconut cream and

Here's Idol sa Kusina Recipe for Ep.36- BAKED MUSSELS W/ TOMATO CONCASSE. Ingredients: 6 pieces Australian mussel (or big size tahong) 1 cup tomato concasse ¼ cup bread crumbs ½ cup hollandaise sauce 100g mozarella cheese 20g parsley Procedure: 1. Place half shell of mussels on baking tray stuffed with tomato concasse on top with a sprinkle of bread crumbs. 2. Add grated mozzarella cheese and hollandaise sauce. 3. Oven bake until golden brown. 4. Arrange on platter and sprinkle with chopped parsley. 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 and his celebrity guests will have viewers savoring sumptuous dishes and learning how to create these themselves. Recently

Watch Chef Boy Logro's house in Powerhouse. See the story and be inspired from the life story of the highest paid Chef in the Philippines, Chef Boy Logro- Idol sa Kusina'. Chef Logro also show his Culinary School.

A simple idea can move people to think positively and change for the better. And the more people we move positively, the greater chances for a community to change for the better, too. Your idea may be what members of a community need to get started on positive change. Team up now and develop your idea into a health and wellness program for a community of your choice. If we see the potential of your idea, we'll help you get started on making it a reality so that together, we can make the Philippines healthier, one community at a time. Joining this cause is easy. For more info, just follow the link:   Win for a cause! #Unilab Ideas Positive to award seed money to college teams with best ideas.Join now!

Here's Idol sa Kusina Episode 35 / ADOBO PAMPANGO de LOGRO Ingredients: 1kg Pork Belly (big chunks) 1 liter White Vinegar 300g Crushed garlic 10g Black peppercorn 5 pcs Bayleaf 1 tsp. Salt 3 pcs. White onion puree 2 cups Water Procedure: 1. Marinate and mix all ingredients overnight. Place it on large pot then boil for 10 minutes and simmer for 1 hour or until tender. 2. Remove oil from adobo fat, and fry skin of adobo belly chunks into adobo oil until golden brown. 3.Toss again into remaining sauce and serve immediately. 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 and his celebrity guests will have viewers savoring sumptuous dishes and learning how to create t

Here's Idol sa Kusina Recipe for Episode 35- March 4, 2012-BRING ME BRINGHE Ingredients: 2 tbsp Cooking oil 1 tsp Crushed garlic ½ cup Sliced onion 1 tbsp Crushed dilaw (turmeric root) ¼ kl Chicken, cut into serving pieces 1 cup Sliced pork meat 2 cups Water 2 cups Malagkit (glutinous rice) ½ cup Long grain rice 5 cups Coconut milk, 2nd extract 1 pc. Bayleaf 1 cup Shrimp, peeled and pre-cooked (optional) ½ cup Ham (for garnishing) 2 sliced Boiled egg (for garnishing) 1 tsp. Salt 1 tsp. Pepper 6 pcs. Banana leaves 12x12 Procedure: 1.Sauté garlic in oil. Add onion, dilaw, chicken and pork. 2.Add water and bring to boil. Cook for 2 minutes. 3.Add rice and coconut milk. Season with salt and powder seasoning. 4.Cook over moderate heat and stir once in a while to prevent burning at the bottom. 5.Cover with banana leaves and continue cooking until done. 6.Add pre-cooked shrimps and decorate top with sliced ham, boiled egg and parsley. Serve hot. im

Here's Idol sa Kusina Recipe for Episode 35, March 4, 2012- ASTIG NA SISIG Ingredients: ½ kl. Boiled pork ears ½ kl. Chicken liver 1 kl. Pork lapay (spleen) or isaw (intestines) 1 pc. Siling Labuyo chopped 2 pcs. Big Red onion, chopped ¼ cup Calamansi juice ¼ cup Vinegar 1 tbsp Powder seasoning 1 tsp. Salt 1 tsp. Crushed black pepper Procedure: 1.Clean and wash well all meats. 2.Boil all meats until tender and drain. Broil in charcoal until brown. 3.Chop all broiled meats. 4.Combine chopped meats with siling labuyo, onion, calamansi juice, and vinegar. 5.Season with salt, pepper and powder seasoning mix. Serve on a sizzling plate. 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 Ch

Snack time has never been this fun with the modern versions of our all-time favorites! From the simple banana fritters now mixed with yam, sticky rice cake, ham or cheese, to champorado, tibok-tibok, and sapin-sapin flavored ice cream! image and text credit:KMJS

Here's Quickfire recipe for Campus Tour Season 14-  CRAB CHILI AND LIME PASTA. INGREDIENTS: • 3 tbsp olive oil • 1 thumb size ginger, grated • 1-2 red chili, sliced • 1 bunch spring onions, chopped • 1 stalk lemon grass, pounded • 1 tbsp brown sugar • 200g crabmeat • 1 pack, Aji-Ginisa 7g Shrimp Flavor • 1/3 cup rice wine • 1 lime/lemon squeezed • 300g linguini, cooked • cilantro for garnish • cashews for garnish PROCEDURE: 1. Sauté ginger, chili and spring onion. 2. Add lemongrass and crabmeat and season with Aji-Ginisa Shrimp Flavor. 3. Pour rice wine and brown sugar. Squeeze lime juice and add cooked pasta. 4. Garnish with cilantro and cashew nuts. 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 fou