Simple Life Matters

Here's Idol sa Kusina Recipe for Episode 55 / July 29- CRISPY ITIK IN PEKING SAUCE. Ingredients: 1 whole itik 1 tbsp dark mushroom soy sauce ½ cup soy sauce 2 tbsp oyster sauce 2 tbsp sesame oil 1 tbsp chicken powder 10 pcs star anise 100g mire poix 1 cup white sugar 50g cornstarch 2 liters water 1 tsp salt 1 tsp black peppercorn 2 pcs bay leaf oil for deep frying spring onion for garnish Procedure: 1. Have ready deep stock pot. Pour water, dark mushroom soy sauce, soy sauce, oyster sauce, sesame oil, chicken powder, star anise, mirepoix, white sugar, salt and pepper and bay leaf. 2. Add itik and simmer for 1 hour, take out from the stock and drain. 3. Deep fry drained itik and set aside. 4. In separate pan, simmer itik stock, thicken with cornstarch and adjust seasoning with sugar, salt and pepper. 5. Cut itik into portion sizes and garnish with spring onion. image and recipe credit:idolsakusina Watch Idol sa Kusina on GMANews with Chef Boy Logro. Pr

Here's Idol sa Kusina Recipe for Episode 55 / July 29- BABY BACK RIBS WITH ADOBO GLAZE. Ingredients: 1.5 kg pork back ribs ½ cup soy sauce 1 cup vinegar ½ cup brown sugar 2-3 pcs laurel leaves ½ cup crushed garlic 10g black peppercorn ½ cup honey ¼ cup fine powder of breadcrumbs 2 tbsp butter parsley for garnish Procedure: 1. Place ribs on large sauce pot, add all ingredients except bread crumbs, butter and honey. Simmer for two hours until soft and tender. 2. Remove the back ribs and set aside. Add breadcrumbs, butter and honey into adobo sauce and simmer. 3. Glaze on top of ribs and place in oven or salamander until a little brown. Cut into portion sizes and garnish with spring onions. 4. Arrange in platter and garnish 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 KUS

Here's Idol sa Kusina Recipe for Episode 55 / July 29 SINIGANG RICE. Ingredients: 1 kg rice 16 g sinigang sa sampalok mix 1 ltr. water 1 pc red onion, sliced 1 cup tomato, quartered ¼ cup cooking oil spring onion for garnish Procedure: 1. Saute onion, tomato, in oil. Add rice and stir for a minute or two. 2. Pour water and sinigang sampalok mix. 3. Simmer until done, place on plate and garnish with chopped 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 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 seen as the head judge of GMA 7’s Kitchen Superstar, Chef Boy Logro is a master c

Here's an Iftar Meal Recipe 2012- Brocolli and Dill Raita Coleslaw! Ingredients: For the ginger-garlic paste 115g cloves garlic, whole 115g fresh ginger, peeled and sliced 3 tbsp vegetable oil For the coleslaw 115g whole milk youghart 115g mayonnaise 2 tbsp. lemon juice 56 gram coriander, minced 14g dill, minced 1 tbsp. ginger-garlic paste 1/2 tsp black pepper 1 shallot, minced 560g brocolli coleslaw 56g dried caranberries 115g skinless sliced almonds, toasted image credit:  cooking withjenw Method: 1. Make the ginger-garlic paste by blending the ingredients together in a food processor. 2. Whisk together all of he ingredients for the coleslaw except for the brocolli coleslaw, cranberries and almonds. taste for seasoning and adjust. 3. Add the coleslaw, cranberries and almonds and gently toss. Chill before serving. Recipe courtesy of Food Network

Here's Cold Stone Creamery- Chocolate Devotion! The Chocolate Devotion composed of chocolate ice cream, chocolate sprinkles, brownies, and chocolate sauce. The blob of ice cream did taste delicious. EAT GN Focus suggest to stay away from the large serving. Chocolate haters would be better off with Cold Stone's Cheesecake Fantasy instead. Cold Stone Creamery- Chocolate Devotion will cost you around $5 dollars or P228 pesos.

Here's Haagen-Dazs Cafe- Banana Caramel Crunch for our Ice Cream flavor of the week. The Banana Caramel Crunch was Bigger than you can expected it to be.  It did taste interesting though it wasn't the prettiest sundae. It included Haagen-Dazs' new salted caramel flavoured ice cream, a scoop of banoffi, crushed waffle cones and chopped bananas. This was then doused in butterscotch sauce. The Haagen-Dazs Cafe- Banana Caramel Crunch cost around $8.7 dollars P365 pesos. image sample only:whotalking.com

The third feature for our ice cream week is the Brownie A La Mode from Baskin Robbins. This is one of our favorite Ice Cream ever so to speak. The recommended special was the Sundae Brownie A La Mode, which consists of a brownie smothered in vanilla ice cream, chocolate fudge and whipped cream. the fudge tastes exactly like the one at Morelli's Gelato, though the dry and cold brownie would be bearable if it tasted like the brownie at Marble Slab. image credit:smartcanucks.ca

Asia's Songbird, Regine Velasquez-Alcasid is into South Beach Diet as the mom celebrity revealed herself. During her pregnancy, Regine Velasquez, grew to a staggering 165lbs. Now that she’s back in show business after giving birth to baby Nathaniel, she’s targeting 125lbs! For most of us, this is “a giant leap for mankind” but not for Regine, who is determined to transform the extra flabs to sexy curves in time for her anniversary concert in November. Regine says she’s currently on Southbeach diet, which she said, has helped her bring her weight down by 12 lbs. Although the ideal weight for her height is 115lbs., Regine thinks that she would look “too skinny” if she’d target that weight. Instead, she decided to target 125 lbs. Now, she’s trying to lose 15lbs. in a month, but she’s taking it easy. She also admits to having a diet “cheat day,” which she said was necessary in order to “fool” her body into thinking that she has not changed her usual diet. “Kasi ang hirap yung y

Here's Morelli's Gelato- Hot Chocolate Fudge Grand Sundae. The gelato is smoother and cremier than many ice creams available. The highlight of the Sundae is the hot chocolate fudge sauce that comes separately with the special. The sauce, served in a small jug, is exclusive to Morelli's Gelato. The Morelli family has been making gelato, the Italian equivalent of ice cream, for five generations to a trademark recipe introduced in 1907. Morelli's Gelato- Hot Chocolate Fudge Grand Sundae cost around $8 dollars or P350 pesos.

Here's London Dairy- Chocolate Brownie Sundae! The London Dairy is a comfortable space, with semi-private cubicles and a layout that suits a coffee house rather than an ice cream parlor. London Dairy is known for its deliciously creamy ice creams; not much is said about its Sundaes. The Chocolate Brownie Sundae was London Dairy's entrant. It comprises a brownie, a generous scoop of ice cream, hot fudge and nuts. At first glance the special seemed quite run-of-the-mill and lacked the customary whipped cream andd cherry. The creaminess of the ice cream and the warm brownie rescued it. The London Dairy- Chocolate Brownie Sundae cost around $5 dollars or P215 peso. image sample only from smartfiiter: text credit EAT GN Focus

This week  let's talk about ice cream. Here's Marble Slab Creamery- Fudge Brownie Delight!The Fudge Brownie Delight consists of a vanilla ice scream scoop atop a warm brownie doused in hot chocolate fudge and whipped cream. One can only imagine how amazing it would taste if you swap the vanilla for  chocolate, the nuts for cherries and add extra fudge! this ice cream cost around P299 peso or $7 dollars. image credit: urbanspoon.com

Here's Moulinex Kitchen Machine QA400GBA Specs and Price! This amazing kitchen tools will cost you at around $220 dollars. Specification: 900 W 4L Stainless Steel Bowl 1.5L Blender Metal Pastry tools and Shredder Video credit: Masterchef Gourmet

Here's !Moulinex Multimoulinette Chopper Specs and Price! This wonderful chopper will cost you around $40 dollars. Specifications: Suitable for all sorts of food, the Multimoulinette has 2 speeds: - fast for hard ingredients (hazelnuts, chocolate, cereals, etc.) - slow for ingredients requiring a softer touch (onions, mushrooms) Make creamy milkshakes with the shaker! image and specs credit: moulinex.com Meanwhile, here's a video demo on electricshopping.com.

Here's Idol sa Kusina Recipe for Episode 54-OYSTER ROCKEFFELLER WITH DUO KINDS OF TOPPINGS. INGREDIENTS: 20PCS OYSTER WITH SHELL 2 CUPS TOAMTO CONCASSE 1 CUP HOLLANDAISE SAUCE 1 CUP PESTO SAUCE ( PREPARED) 1 CUP BREADCRUMBS 200G MOZZARELLA CHEESE GRATED 20G CRUSHED FRESH BASIL PROCEDURE: 1. TOP HALF OF THE OYSTER WITH TOMATO CONCASSE, THEN POUR HOLLANDAISDE SAUCE. 2. NEXT TOP WITH BREADCRUMBS AND MOZZARELLA CHEESE. SET ASIDE. 3. FOR THE HALF OF THE OYSTER, TOP WITH PESTO SAUCE THEN DRIZZLE WITH A DRIZZLE WITH A LITTLE HOLLANDIASE. TOP WITH BREADCRUMBS AND MOZZARELLA. THEN BAKE ALL OF THE OYSTER UNTIL BROWN. 4. GARNISH WITH CHOPPED BASIL. 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

Jelly-G Thai Milk Tea is now serving refreshing variations of tea, coffee, chocolate and fruit juices. Try Jelly-G Milk Tea available in the following flavors: Thai Milk Tea, Nutty Thai, Cheesy Thai, Carmeletea, Berry Jelly-G Milk Tea is the only and premier drink brand in the Philippines that serves authentic, creamy and perfectly blended Thai Milk Tea. Every Jelly-G Thai Milk Tea uses freshly steeped tea leaves daily mixed with all-natural ingredients like Arabica Coffee, Pure Australian Milk Chocolate and puree from fresh fruits with its signature grass jelly intensifying the richness of Jelly-G drinks. Thai, Lemon Thai, Basil Thai, Dark Thai, Jasmine Green, Moji Tea, Cheesy Green, Green Dark, Milo Thai, Chocnut Thai, Chai Tea and Black Tea . Coffee lovers will surely perk up in Jelly-G’s coffee variants: America Coffee, Coffee Mint, Nutty Cup, Carmeletto, Mocha Dark, Coffee Oreo, Deep Chocnut and Cinnamon Spice. Indulge guilt-free with Jelly-G’s Chocolate variants: Cho

Here's Idol sa Kusina Recipe for Episode 54- MAGIC BREAKFAST BURRITO. Ingredients: 6 large eggs ½ tsp MAGGI MAGIC SARAP 2 tbsp fresh milk ½ cup cheddar cheese, grated 3 tbsp unsalted butter 2 pcs fresh pork sausage, casings removed and cooked 12 pcs bacon, fried until crisp 4-5 pcs 8-inch tortilla Procedure: 1. In a bowl, put in eggs, MAGGI MAGIC SARAP, fresh milk and cheddar cheese. Whisk until thoroughly combined. 2. Heat up a non-stick pan and melt butter. Pour in egg mixture and cook until eggs are set/done but not dry. Set aside. 3. Heat tortilla inside a toaster oven or in a pan. Fill each tortilla with 2-3 tbsp scrambled egg mixture, 2-3 slices crispy bacon and 1-2 tbsp of the cooked pork sausage. Wrap securely and serve with your favorite tomato salsa. 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. IDO

Here's Idol sa Kusina Recipe for Episode 54- CITRUSSCENTED CREAM DORY. INGREDIENTS: 1KG CREAM DORY, CUT INTO 150G EACH 1 CUP ORANGEJUICE ¼ CUP DAYAP ¼ CUP LEMON ¼ CUP CHICKENSTOCK ¼ CUP SLURRY 1 TBSP MIX ORANGE ZEST, LEMON ZEST 1 TSP SALT 1 TSP WHITEPEPPER 1 TBSP BUTTER ¼ CUP ALFALFA SPROUTS 1 CUP MARBLE POTATOES 1 CUP PEARL ONIONS/SHALLOTS ¼ CUP OLIVE OIL SALT AND PEPPER TO TASTE PROCEDURE: 1. IN A POT SIMMER ALL JUICES. AND THE STOCK, POACH THE FISH UNTIL DONE. 2. REMOVE FISH AND SET ASIDE. 3. THICKEN THE POACHING LIQUID WITH SLURRY, AND SEASON WITH SALT AND PEPPER. 4. PLACE THE FISH ON THE PLATE, SPOON OVER THE TOP WITH TRI-CITRUS SAUCE. 5. GARNISH WITH ALFA SPROUTS AND ROASTED MARBLE POTATO, PEARL 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 a dose of humor and a sprinkling of lessons in life. IDOL SA KUSINA has all the right ingredients

Here's Moulinex Fryer Uno AM100971 Spces and Price. The price of this fryer will cost you around $60 dollars. The Autofrito fryer by Moulinex is entirely automatic for a perfect result: the basket rises and lowers on its own, chips are plunged as soon as the frying temperature is reached. No need to keep watching over, no risk of over-cooking. Specifications: Oil capacity : 2,1 L Fryies capacity: 1,3 kg Power : 1800 W Cool wall 2 modes: Manual or automatic Non-stick removable bowl Automatic lid opening Control window Washable anti-odour filter. Up to 80 uses. Timer Adjustable thermostat with indicator light On-off switch with indicator light Reference : AM 7000 Technorati Claim: PKTSF79MJX24

Let us start featuring some of the best and useful Kitchen appliances. Here's Moulinex Soup & Co. ‘Soup & Co’ by Moulinex is easy to use and maintain. Now save time and prepare delicious homemade soups that are healthy for the whole family. “‘Soup & Co’ enables you to make and blend delicious homemade soup in less than 35 minutes with minimal effort. All you need to do is add the ingredients and select the consistency of your soup to be ’coarse or fine’, ‘Soup & Co’ can make up to six servings or 1.8L of soup at a time and keep it warm for up to 40 minutes. The appliance also functions as a blender and can mix up sauces, smoothies, crushed ice desserts and creams said Shonila Misra, Marketing Director of Groupe SEB Middle East, Africa and Central Asia. source Video embed only from YouTube. Cedit to GroupeSEBTV

Here's how to make Red Iced Tea. Ingredients: 2 cups purified water 2 teabags 3-4 tbsp honey 2 tbsp grenadine 1 lemon, sliced ice cubes Procedure: 1. Boil water, add teabags and cool. 2. Mix together tea, honey, grenadine and pour into glasses . 3. Add ice cubes and lemon slices. Serve.

While reading a newspapers, I saw this good tips about 6 ways to survive 16 hours of Ramadan fasting. I would like to share it for our Muslim brothers. Those fasting should include a combination of slow digesting complex carrbohydrates, lean protein and high-fiber vegetables in their diet. Good hydration, fruits, vegetables and low-fat food should be the main ource of energy for those fasting.  Ensure that your stomach is never full before a major sleep period. If you decide to exercise after breaking fast, opt for a small iftar meal; a few dates as a source of carbohydrates, water, and a small cup of tea or coffee are good. 1. Maintain a well-balanced diet 2. Fast under a doctor's supervision if unwell 3. Keep up a regular exercise routine 4. Help your child observe fasts 5. Eat carefully if on physically straineous jobs 6. Ensure you get enough sleep 

Here's Idol sa Kusina Recipe for Episode Episode 53 - July 15 SIZZLING TOFU SISIG WITH CRISPY KANGKONG. Sizzling Tofu Sisig: 500g tofu, cubed 3 cloves garlic, minced 1 white onion, chopped 1 red bell pepper, chopped ½ cup mayonnaise 2 tbsp water 3 tbsp oyster sauce 1 tsp sugar ½ tsp parsley black pepper to taste 2 finger chilies, sliced ½ white onion, chopped Procedure: 1. Fry tofu in hot oil until golden brown. Drain in paper towels. 2. In bowl, combine mayonnaise, oyster sauce, sugar, parsley, water, and pepper. Mix well. 3. Heat the mayo mixture in low heat while stirring. Set aside. 4. Take your heated sizzling plate and add a small amount of vegetable oil. Saute garlic, bell pepper and onions until cooked, add in the tofu and mayo dressing and mix. 5. Top with sliced finger chili and onions. Serve hot. Crispy Kangkong: 1 bundle of kangkong 1 egg, beaten 1 cup cold water ½ tsp salt ¼ tsp pepper 1½ cup cornstarch ½ cup all-purpose flour cooking o

Here's Idol sa Kusina Recipe for Episode Episode 53 - July 15 MAGIC COCONUT CRUSTED TILAPIA STRIPS. Ingredients: ½ kilo tilapia fillets, cut into strips 1 8g sachet MAGGI MAGIC SARAP 1 cup all-purpose flour 1 egg, beaten 1 cup desiccated coconut oil for deep frying Procedure: 1. Season tilapia fillets with MAGGI MAGIC SARAP. Coat with flour, dip in egg wash and roll in desiccated coconut. Deep-fry until golden brown. Drain using paper towels to remove excess oil before serving. 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 seen as the head judge of G

Here's Idol sa Kusina Recipe for Episode Episode  53 - July 15 GIANT STEAMED MAYA - MAYA WITH CHILI SAUCE. Ingredients: 1 big maya maya, cleaned salt and pepper to taste 1 stalk lemongrass 2 lime or lemon 1 thumbsized ginger pounded For sauce: 1/3 cup water ½ tbsp. tamarind paste or substitute 1 tbsp. lime juice + ½ tsp. soy sauce 3 cloves garlic 1 tbsp. brown sugar 1 thumb-size ginger, peeled and sliced 1 cup fresh cilantro leaves and stems 2 tbsp. fish sauce ½ red bell pepper, de-seeded and diced 1-2 fresh red chilies, minced (de-seeded if you prefer less heat) For garnish: fresh coriander, sliced limes slices of fresh cucumber tomato Procedure: 1. Prepare fish by rinsing it, then patting it dry. Make diagonal cuts into the side of the fish. 2. Squeeze the juice of 1-2 lime or lemon over and inside fish. Place pounded lemongrass and ginger inside the fish. Sprinkle surface with salt and pepper, set aside while you prepare the sauce. 3. Pla

Here's Idol sa Kusina Recipe for Episode 52 /July 8 [MAGIC BULALO SINIGANG ]. Ingredients: 1 kg beef shank, sliced 2 liters water 4 medium ripe tomatoes, sliced 1 medium onion, sliced 1 small labanos, sliced ½ cup sitaw, cut into 1½” pieces 1 20g pack MAGGI SINIGANG SA SAMPALOK MIX patis to taste 2 cups kangkong cut-ups 2 pcs siling panigang Procedure: 1. Boil beef shank in water with tomatoes and onion. Simmer over low heat until meat is tender and starting to disintegrate from the bone, approximately one and a half to 2 hours. 2. When tender, add in labanos. Cook for 3 minutes. Add sitaw and cook for another 2 minutes. 3. Stir in MAGGI SINIGANG SA SAMPALOC MIX. Bring to a boil. 4. Season with salt or patis. Add kangkong and remove from heat. Add siling panigang if desired. 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 l

Here's Idol sa Kusina Recipe for Episode 52 /July 8- PINOY KARE- KARE ESPESYAL. Ingredients: 300g kilo beef (round or sirloin cut) cut into cubes 300g beef tripe 500g oxtail, cut 2 inch long 2 1/2 cups of peanut butter 1 cup toasted and ground peanut 1/4 cup grounded toasted rice 1/2 cup cooked bagoong alamang 2 pieces red onions, diced 2 heads of garlic, minced 4 tablespoons atsuete oil 4 pieces eggplant, sliced 1 inch thick, blanched 1 bundle Pechay cut into 2 pieces, blanched 1 bundle of sitaw cut to 2" long, blanched 1 banana bud, sliced, blanched 1/3 cup oil 8 cups of water Salt and pepper to taste Procedures: 1. In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock. 2. Heat oil and atsuete oil in a big pan or wok. 3. Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt and peppe

Here's Idol sa Kusina Recipe for Episode 52 / July 8- PORK MECHADO CLASSIC. Ingredients: 1 tbsp of margarine 1 tbsp oil 3 cloves of garlic, crushed 1/3 tsp salt 1 red onion, sliced 1 cup UFC BANANA KETCHUP 3 tomatoes, sliced 3 potatoes, cubed 2 small carrots, cubed 2 red bell peppers, cut into strips ½ cup water 500g pork liempo Procedure: In hot pan, sauté garlic and onion in oil and margarine. Add in sliced tomatoes and sauté for few minutes. Next add pork and sauté for a couple of minutes. Pour in ½ cup of water, sliced potatoes, carrots and red bell peppers. Simmer for about 15 minutes. Add UFC BANANA KETCHUP and season with salt and pepper to taste. Simmer until fully cooked. Serve with rice. 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

Kusina Master is now 45 minutes due to Public Demand and High Ratings! As Chef Boy Logro celebrates his birthday this July, what could be more wonderful than receiving the astounding support from his audiences? Certainly, Chef Boy Logro’s Kusina Master has been part of many Filipinos lives and because of their overwhelming support, more entertainingly clever tricks in preparing mouthwatering dishes happen as Kusina Master airs 45 minutes long beginning July 9. Chef Boy shares his gratitude on the wonderful gift he got for his birthday. “Alam niyo, hindi ko akalain na magiging ganito ka-successful ang Kusina Master. Sobrang biyaya ang binibigay ng Panginoon. At ngayong birthday ko, isang magandang regalo ang pagka-extend ng oras ng aming programa. Kaya marami pa kaming maihahandog sa mga patuloy na sumusuporta sa amin.” Meanwhile more challenges await Chef Boy Logro as “Master X”, a 5 minute cooking challenge segment, levels up. Will he survive the challenges? Also, find out t

Here's Idol sa Kusina Recipe for Episode 51, July 1, 2012- CHEESY CHICKEN WITH BROCCOLI. Ingredients: 200 gms. chicken breast, skinned and deboned 25 gms. grated cheese 1 pc spring onion, chopped 1 sliced cooked ham broccoli florets, broken into small pieces Procedure: 1. Pound chicken breast between 2 sheets of greaseproof paper until thin. 2. In small bowl, combine together broccoli, cheese and spring onion; mix well. 3. Lay pounded chicken breast on greaseproof paper. Place ham on chicken and top with broccoli, cheese and spring onion mixture. 4. Carefully roll up chicken breast in greaseproof paper, ensuring that both ends are well sealed, by twisting, then tucking under the parcel. 5. Place parcel on G.E. Microwave Oven safe plate or shallow dish. Cook on medium high for 4 to 5 minutes until juices run clear when pierced with a knife. 6. Let stand 2 to 3 minutes before unwrapping and serving. image and recipe credit:idolsakusina Watch Idol sa Kusina on GMANew

Here's Idol sa Kusina Recipe for Episode 51, July 1, 2012- THAI FRIED STUFFED FISH . Ingredients: 3 pcs. white fish, cleaned 2 cm pc fresh turmeric 4 pcs. cloves garlic 1 stalk lemon grass 2 cups grated coconut 4 pcs. red chilis ½ cup tamarind juice GOLDEN FIESTA COOKING OIL, for deep frying Banana leaves for wrapping fish Procedure: 1. Marinate fish with salt and turmeric powder. 2. Grind chilies, lemon grass and turmeric until fine. Also grind some of coconut. 3. Slice thinly shallots and garlic. Mix with coconut and spice mixture. 4. Add in tamarind juice, pepper and salt to taste. 5. Place coconut filling into opening of fish. 6. Wrap fish with banana leaf and tie with piece of thread to prevent filling from bursting out. 7. Fry fish with GOLDEN FIESTA COOKING OIL until slightly brown and turn over. Fry until fish is cooked. image and recipe credit:idolsakusina Watch Idol sa Kusina on GMANews with Chef Boy Logro. Practical tips and special techniques in

Here's Idol sa Kusina Recipe for Episode 50, June 24-DORY KINILAW. Ingredients: 500 grams fresh Dory fillets cut into bite size cubes Marinade:  1 teaspoon fine salt ½ teaspoon whole black peppercorns, crushed ½ cup Datu Puti Vinegar 2 tablespoons calamansi juice 1 teaspoon garlic, minced 1 piece siling labuyo, chopped 3 stalks spring onions, chopped ½ piece red bell pepper, seeded and cubed ½ piece green bell pepper, seeded and cubed ½ piece green mango, cut into strips 1 teaspoon Datu Puti Fish Sauce Procedure: 1. Sprinkle the fish fillet with ½ teaspoon of fine salt and ¼ teaspoon of black peppercorn. 2. To season the fish evenly, repeat the process on the other side of the fish fillet with the remaining salt and peppercorn. 3. Add Datu Puti Vinegar, calamansi, garlic, onion, ginger and sili. 4. Marinate in the refrigerator for one hour. 5. Garnish with spring onion, red and green bell pepper cubes and green mango strips. 6. Finish seasoning with Da