Simple Life Matters

Get a limited Iron Man 3 poster with every Power Meal. Night shift? Charge up with a Power Meal. Get a limited edition poster of Marvel's Iron Man 3 with every purchase of Power Meal via dine-in, drive-thru or McDelivery 86-2-36 www.McDelivery.com.ph | size: 27 x 37 inches. For only P199, customers can choose between three different Power Meals, which consists of any of McDonald’s delectable premium 100% all-beef burgers – Big Mac, Big N’ Tasty or Quarter Pounder with Cheese – with Large Fries and Large Soft Drink. Every Power Meal also comes with a limited edition Iron Man 3 poster. Whoa.. wait. I get to choose my @ mcdo_ph burger AND Iron Man 3 poster design?? Loving the sound of this new #IronMan3McDo Power Meal! Astig! — Luis Manzano (@luckymanzano) April 27, 2013

Here's Idol sa Kusina Recipe for Episode 89 / April 21- Coco milk tea. Ingredients: 2 cups Jasmine Green Tea, cooled 2 cups Coconut Milk 2 Tablespoon Sweetened, Condensed Milk Ice Photo and recipe credit: Idol sa Kusina Procedure: In a small pitcher, combine coconut milk and cold tea. Drizzle in sweetened condensed milk and stir until thoroughly combined. Serve over ice and serve.

Here's Idol sa Kusina Recipe for Episode 89 / April 21- Spicy mixed seafood sa gata. Ingredients: 10-12 pcs mussels  6 pcs crab legs  1 cup shrimps  2 slices of catfish 1 1/2 cups squash, sliced 1/2 canned crushed tomatoes 1 can coconut milk 1/2 cup water 2 pcs labuyo 2 tbsp fish sauce  3 cloves garlic 1 medium sized onion  2 tbsp cooking oil  cilantro for garnish Photo and recipe credit: Idol sa Kusina Procedure: Heat the cooking oil in a pan or wok and saute garlic and onion. Add the seafood and squash and toss for a minute. Pour-in the water, let it boil and cover for a minute or two.  Add the fish sauce and coconut milk. Simmer for 5-8 minutes.  Remove from heat and transfer to a serving bowl. Garnish with cilantro.

Here's Idol sa Kusina Recipe for Episode 89/April 21- Bicol Express with Bagnet. Ingredients: 400g pork belly 1 liter water salt to taste 1 tbsp whole black peppercorns 2 whole red onions, wedges 5 cloves garlic, pounded 80 g. of pork fat, cut into half inch cubes 12 to 15 finger chilies, sliced 2-3 pcs labuyo, sliced (optional) 1 large red onion, peeled and thinly sliced 1 thumb-sized piece of ginger, finely chopped 4 cloves of garlic, finely chopped 1/4 cup bagoong alamang 3 to 4 tbsps. of cooking oil 1 1/2 - 2 cups coconut cream ground black pepper to taste Photo and recipe credit: Idol sa Kusina Procedure: For the bagnet, boil pork until tender in water, salt, peppercorns, onions and garlic. When done, punture the skin with a fork and patdry before frying. Set aside. In another pan, heat the oil and add the pork fat and cook over high heat. Add the ginger, garlic, chilies and onions. Cook, stirring, until fragrant, about a minute. Add in

Here's Idol sa Kusina Recipe for Episode 89 / April 21- Sweet potato and carrot soup. Ingredients: 1 medium red onion, thinly sliced 2 medium carrots, thinly sliced 1 medium to large sweet potato, thinly sliced 2 rashers of bacon, cut in small pieces 500ml chicken stock 500ml coconut milk Pinch of salt and pepper Procedure: Boil chicken stock and add onions, carrots, sweet potatoes and bacon. Cover the top, bring to the boil and cook with low heat until all the ingredients are soft. Remove the heat, and puree with hand mixer or a food processor. Bring back to the heat, then add the coconut milk adjusting your desired thickness and simmer. Season with salt and pepper and garnish with parsley and serve with bread.

World renowned Chef, Anthony Bourdain tried Jollibee Halo-Halo and Liked it Anthony Bourdain, chef, author, and host of CNN's travel and food show No Reservations tries some good old Pinoy favorites from a Jollibee branch in Los Angeles, California, according to Rappler report. Bourdain quoted ""It makes no goddamn sense at all. I love it."

Catch the Gourmet Masterpieces at Megaworld Lifestyle Malls Summer Event!  Art-inspired cuisines and food-inspired fashion show were the highlights of “Gourmet Masterpieces,” a visual and culinary feast held in Newport Mall at Resorts World Manila, Pasay City, on April 18. Megaworld Lifestyle Malls in partnership with the Asian Food Channel, Mega Magazine and Appetite, launched “Gourmet Masterpieces,” an Epic Summer event showcasing art-inspired concoctions followed by a fashion show featuring models wearing food-inspired creations. One of the gourmet masterpieces that caught the guests’ attention is this creation called “Filipino Delicacies” from Eastwood Richmonde Hotel: It is an ensemble of popular Filipino desserts like sweet puto, pastillas and maja blanca inspired by the Philippine flag. These are just a few of the artful dishes shoppers can experience at Megaworld Lifestyle Malls this summer. Food lovers can look for the Gourmet Masterpiece seal at dining

McDonald's Dollar Menu fails from sale expectation.  In spite of the Dollar Menu fails resulting to a decline in profit margins during the initial quarter, McDonald’s said the company is picking up in many parts of the world. McDonald’s Dollar Menu fails to boost sales despite stepping up on marketing. The company saw one percent sales drop at restaurants open at least 13 months following an initially strong first quarter. Pix11 reports the hamburger chain’s Dollar Menu let customers get a bigger bang for a buck, but it seems not many of them find it appealing.  In a recent news conference, McDonald’s executives reportedly defended its cheaper menu options, emphasizing that it is necessary in the present economy with a strong belief that low prices would steal customers away from rivals.

Here's Idol sa Kusina Recipe for Episode 88 / April 14- BANANA SPLIT. Ingredients: 2 scoops vanilla ice cream 2 scoops chocolate ice cream 2scoops strawberry ice cream 1 large ripe banana, sliced lenghtwise 2 tablespoons chocolate syrup 2 tablespoons chocolate sprinkles 2 tablespoons mini marshmallows 2 tablespoons peanuts whipped cream 5pcs cherries 4 ice cream cones Procedure: 1. Place ice cream on a bowl, then top with the rest of the ingredients. Serve immediately.

Here's Idol sa Kusina Recipe for Episode 88 / April 14- BINAKOL NI IDOL. Ingredients: 2 tbsp canola oil 500g chicken thighs 3 cloves garlic, minced 1 large red onion, chopped 1/2 thumb sized ginger, sliced 2 stalks lemongrass, white part 2 large young coconut meat and coconut water 1 tsp fish sauce freshly ground black pepper handful of sili leaves Photo and Recipe credit:idolsakusina Procedure: 1. Brush chicken thighs with salt and pepper. 3. In a pot, add oil then brown chicken pieces on all sides. Remove chicken from pot then set aside. In the same pot, sauté garlic, onion and ginger then add the coconut water, lemongrass and chicken, then bring it to a boil. Simmer in low heat for 25 minutes. 5. Add sili leaves then simmer for 2 more minutes. Season with fish sauce according to taste. Serve on coconut shells and garnish with spring onions.

Here's Idol sa Kusina Recipe for Episode 88 /April 14- MAGIC CRISPY NOODLE MEDLEY. Ingredients: ¼ kg small prawns  ¼ cup slurry 3 cups water 4 cloves garlic, minced ¼ cup vegetable oil 1 pc. small onion, diced ¼ kg pork belly, sliced 3 pcs. Chinese sausages, sliced on an angle ¼ kg squid balls 2 sachets 8g MAGGI MAGIC SARAP 2 tbsp. soy sauce ½ tbsp. Hoisin sauce ½ tbsp. MAGGI OYSTER SAUCE 150g pancit sotanghon 150g pancit canton 1 pc. medium carrot, julienned Procedure: 1. Fry pansit canton and sotanghon to form a nest like bedding. Set aside. 2. Remove heads and shells from prawns. Simmer in water for 30 minutes. Strain and discard shell. Set aside prawn stock. 3. Combine garlic and oil in a wok. Sauté until light golden brown. Add onion and sauté for 1 minute. Set aside. 4. Add pork belly and sauté for 2 minutes. Add Chinese sausages and squid balls. Cook for 2 minutes. 5. Add prawn stock and bring to simmer. Season with MAGGI MAGIC SARAP.

Here's Idol sa Kusina Recipe for Episode 88 / April 14- CHICKEN ALA KING. Ingredients: 1/4 cup plus 1 tablespoon unsalted butter 2 large shallots, minced 1/3 cup all-purpose flour 1/4 cup dry sherry 4 cups chicken broth 6 sprigs plus 1 tablespoon minced flat leaf parsley 1 sprig fresh thyme salt, to taste ground black pepper, to taste Pinch cayenne pepper Pinch ground nutmeg 200g shiitake mushrooms, trimmed and cut into 1/2-inch slices 1/2 cup heavy cream 4 cups 1-inch cubed poached chicken 1 tablespoon fresh chives 4pcs Bread bowls Photo and Recipe credit:Idol sa Kusina Directions: In a large saucepan over medium heat, melt 1/4 cup of the butter, and saute the shallots until softened. Sprinkle in the flour, and cook for a minute.  Whisk in the sherry and broth and bring to a boil. Add the parsley and thyme sprigs, lower the heat and simmer. Meanwhile, heat the remaining butter in a pan, saute the mushrooms and season with salt and pepper. S

Watch celebrity tv host-actress, Anne Curtis Doublemint new TVC. Doublemint and Anne Curtis officially welcome you to be a part of the Doublemint barkada this 2013. Wanna know what exciting and intense activities Doublemint have planned this year?  Enjoy the refreshing taste of Doublemint gum - the unique, minty flavor you can't get anywhere else. Doublemint was launched in the U.S. in 1914 and has since become one of the world's best-selling chewing gums, enjoyed by generations of consumers worldwide. Doublemint is available in over 140 countries. Join the Doublemint Philippines barkada on their Facebook page, please click HERE!

Does your child have the gift to shine? Join i-Shine Talent Camp 2 now! Nurture his/her talents and be part of the newest Kapamilya show. ABS-CBN i-Shine Talent Camp have an upcoming audition at SM City San Pablo, Laguna on April 20, 2013. Visit ishine.abs-cbn.com on how to join! I-Shine Talent Camp TV is a reality-based talent search in the Philippines that features kids ages from four to seven years old. It is currently hosted by Dimples Romana, Matteo Guidicelli and Xian Lim.

Here's Idol sa Kusina Recipe for Episode 87- April 7- ALOHA SHAKE. Ingredients: 1 cup pineapple, diced 1 cup watermelom, diced 1/2 cup orang ejuice 1/2 cup ice cube grenadine Pineapple or watermelon slices for garnish Toothpick umbrella for garnish Photo and Recipe credit: IdolsaKusina Procedure: 1. Pour little greandine at the sides of the glass 2. Blend all ingredients together until smooth and pour into glass 3. Garnish with fruits and umbrella

Here's Idol sa Kusina Recipe for Episode 87-April 7- SEAFOOD RICE. Ingredients: 2 tbsp. oil 1 red onion, sliced 4 ribs celery, sliced diagonally 1 tbsp. ginger, grated 2 gloves garlic, chopped 1 red bell pepper, diced 4 cups cooked rice 1/2 cup beef broth 200g shrimp, peeled and deveined 1 cup crab meat, flaked 1/2 cup snow peas 2 eggs, beaten 2 tbsp. soy sauce spring onions, sliced Photo and Recipe credit: Idol sa Kusina Procedure: 1. Heat oil in a pan or wok over low heat. Saute shrimps, onions, celery, garlic, and ginger. Stir and cook until shrimps change color. 2. Add red bell peppers and cook for a minute. Add rice and broth. Add crabmeat and snow peas and cook for another minute. 3. Remove the heat, the beat eggs and soy sauce together. Push the rice to one side of the skillet. Return to heat and add eggs and stir until eggs are cooked and set. 4. Combine eggs into rice and transfer into bowls. Sprinkle with spring onions.

Here's Idol sa Kusina Recipe for Episode 87-April 7- CAJUN SPICED GRILLED CHICKEN. Ingredients: 4 boneless skinless chicken breasts, scored 2 garlic gloves, thinly sliced salt black pepper 5 pcs. pineapple slices Cajun Spice: 1tbsp. paprika 1 tbsp. brown sugar 1 tsp. cumin 2 tsp. ground chili peppers 1 tsp. dried oregano 1/2 tsp. dried sage 1/2 tsp. dried thyme Basting: 2 tbsp. canola oil 2 tbsp lemon juice Procedure: 1. Insert a slice of garlic in each slit of chicken 2. Season each breast with salt and pepper to taste. 3. Combine paprika, brown sugar, red pepper, oregano, sage and thyme. 4. Rub chicken with spice mixture; chill for 30mins to 1 hour. 5. Preheat grill to medium. 6. Mix together oil and lemon juice and brush onto chicken. 7. Grill the pineapple slices and set aside. 8. Grill for 12 -15mins or until done. Serve over grilled pineapple slices.

Here's Idol sa Kusina Recipe for Episode 87- April 7-SINUGLAW Ingredients: 1/2 kg. pork belly 1/2 kg. fresh tuna meat, cut into cubes 2 cups cucucmber, seeded and thinly sliced 1 cup cane vinegar 1 medium sized red onion, diced 2 tbsp. ginger, julienned 4 pcs. finger chilis, sliced 3 pcs. calamansi, juiced 4 to 6pcs silinghaba, chopped 2-3pcs labuyo, chopped salt to taste Photo and Recipe credit: Idol sa Kusina Procedure: 1. Season pork with salt and pepper then grill until done. Chop and set aside. 2. In large bowl place the tuna meat and add 1/2 cup of vinegar; then marinate for 10minutes. Drain the vinegar then add cucumber,onion,ginger,finger chili, chillies,and salt. Mix thoroughly. 3. Add calamansi then add the remaining 1/2 cup vinegar, add the grilled pork belly. Mix well and serve. (OPTIONAL) Place the mixture inside the refrigerator for 30mins to one hour before serving.

Watch Idol sa Kusina- April 14, 2013 Episode with celebrity guest, Andrea Torres.  Don't forget to watch IDOL SA KUSINA this Sunday ( April 17), 6:30pm on it's new timeslot at GNTV Channel. 11 featuring the the following recipes: Chicken ala King, Magic Crispy Noodle Medley, Binakol ni Idol, and Classic Banana Split! together with our KAPUSO star Ms. Andrea Torres and for Maggi episode Mommy Soraya Borbe.

Watch Kusina Master Summer Episodes on GMA Network. Chef Boy Logro: Kusina Master is a 30-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun. Every week, there will be a celebrity guest co-host that will assist Chef Boy in preparing different dishes. At the end of every episode, Chef Boy will give an assignment to viewers on what they need to buy or prepare for next episode. "Samahan si Chef Boy sa pagluto ng isang easy to prepare dish na tamang tama para sa mga summer gatherings and picnics ngayong panahon ng tag-init."

Here's Idol sa Kusina Recipe for Episode 86 / March 31- BACON POTATO TOTS WITH CREAMY MUSTARD. Ingredients: 2 large potatoes, boiled 4 bacon strips Oil for deep frying 3 tbsp. all-purpose flour Salt and pepper to taste Procedure: 1. In a pan, cook bacon until crisp. Chop finely and set aside.  2. Shred the potatoes using a grater or a food processor. 3. Place the potatoes on top of the paper towels and fold. Squeeze as much moisture out of the potatoes as possible.  4. Combine the potatoes with the bacon, flour and season with salt. Mix well to combine. 5. Form the potato mixture into small logs using a 1 tbsp. measuring spoon.  6. Fry the potatoes until golden brown. Serve with creamy mustard. Photo and Recipe credit: idol sa kusina For Creamy Mustard Dipping Sauce: Ingredients: 2 tbsp. mayonnaise 1 tbsp. honey 1 tbsp. Dijon mustard Salt and freshly ground black pepper  1. Combine the mayo, honey and mustard in a small bowl. S

Here's Idol sa Kusina Recipe for Episode 86 / March 31-BACON WRAPPED TENDERLOIN WITH PARMESAN SAUCE. Ingredients: 500g beef tenderloin 250g bacon strips salt and pepper to taste2 tbsp. butter 80g baby carrots 80g marble potatoes halved 80g broccoli Procedure: 1. Season tenderloin with salt and pepper. 2. Wrap the beef with bacon strips and secure with toothpick or twine. 3. Brown the meat in a hot pan with oil and butter then add baby carrots, brocolli and marble potatoes place in an oven for 15-20mins at 350°F. When done, let it rest before slicing. For Parmesan Sauce - Ingredients: 2 tbsp. butter  2 tbsp. flour 1 cup milk  ½ cup shredded Parmesan cheese  ¼ tsp. salt ¼ tsp. pepper  1 pinch paprika  Procedure: 1. Melt butter in a pan then add flour to make a roux. 2. Gradually whisk in milk, heat it until thickened. 3. Add Parmesan cheese, salt and pepper and paprika, whisking until smooth. Remove from heat and serve wi

Here's Idol sa Kusina Recipe for Episode 86 / March 31-BACON RUM JAM Ingredients:   500g thick sliced bacon, chopped  Splash of water  8 onions, chopped  2 cups brown sugar  2 cups water  2 cups rum  1 tsp red wine vinegar Photo and Recipe credit: Idol sa Kusina Procedure: 1. Place saucepan over medium high heat. Toss in the bacon then add a splash of water. Stir frequently with a wooden spoon.  2. When the bacon is crispy, set aside and caramelize the onion in the same pan. 3. Add the bacon back in, add brown sugar and water. Continue simmering until it has a jam like consistency. Add rum and simmer again. 4. Carefully transfer the mixture to the food processor, pulse it with the vinegar until smooth. Serve with crostini and crackers.

Catch Idol sa Kusina 'Bacon Day' Episode with San Sebastian College and celebrity guest ChloeMc Culley and Kathleen Hermosa. Theme: BACON DAY  Celebrity Guest: CHLOE MC CULLEY & KATHLEEN HERMOSA  Participating Schools: San Sebastian College, Manila FEU College, Manila World Citi College, Caloocan City