Simple Life Matters

Here's Idol sa Kusina Recipe for Episode 94/May 26- HOME MADE LEMONADE. INGREDIENTS: 4 pcs. lemon juice 3 tbsp sugar syrup 2 cups water ice PROCEDURE: In a shaker or pitcher, combine fresh squeezed lemon juice, sugar syrup and water. Pour into glass with ice. Photo and Recipe credit: Idol sa Kusina

Here's Idol sa Kusina Recipe for Episode 94/ May 26- MAGIC KOREAN BEEF STEW. INGREDIENTS: 1 kg beef short ribs 1/2 cup MAGGI OYSTER SAUCE, divided 1 pc. medium onion, quartered 1/4 cup tomato catsup 2 pcs red chili, sliced 1/4 cup brown sugar 1 sachet 8g MAGGI MAGIC SARAP 2 tbsp sliced spring onions 1 tbsp sesame seeds, toasted 1/2 kg togue, sautted with 8g MAGGI MAGIC SARAP Photo and Recipe credit: Idol sa Kusina PROCEDURE: 1. Place beef in a pot. Add MAGGI OYSTER SAUCE, onion and enough water to barely cover the beef. Bring to a boil, skim the scum and simmer until tender (approx. 1 1/2 - 2hrs) 2. Add catsup, red chili and sugar and simmer uncovered to reduce sauce. Season with MAGGI MAGIC SARAP. 3. Transfer into a serving bowl, garnish with spring onion and sesame seeds. Serve with togue.

Here's Idol sa Kusina Recipe for Episode 94/May 26- SIZZLING CRISPY BEEF SHANK. INGREDIENTS: 300g boneless beef shank 1pc white onions, chopped 1pc. carrots, chopped 1 stalk celery, chopped 1/4 cup soy sauce 2 tbsp. Worcestershire sauce salt and pepper to taste foil oil for deep frying 2 tbsp butter 2 tbsp flour 1 cup beef shank stock 3 tbsp soy sauce 1 tbsp Worcestershire sauce salt and pepper to taste parsley for garnish fried garlic for garnish Photo and recipe credit: IdolsaKusina PROCEDURE: 1. Place beef shank on top of the foil, then season with salt and pepper. 2. Add soy mire poix, soy sauce and Worcestershire sauce. 3. Wrap the beef and make sure it is sealed tightly. 4. Boil the beef for 2 hours until beef is soft. 5. when done, drain the beef and deep fry until crispy. Chop into serving pieces and place on sizzling plate then pour gravy on top and garnish with parsley and fried garlic. FOR THE GRAVY --- make roux

Here's Idol sa Kusina Recipe for Episode 93/ May 19- NO BAKE CHEESECAKE INGREDIENTS: 2 cups crushed Graham Crakers 1 bar unsalted butter, melted 2 tbsp. sugar 2 bars cream cheese, room temperature. 1 1/4 cups condensed milk 1/4 cup fresh lemon juice 1 tsp vanilla extract 1 can blueberries PROCEDURE: 1. Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined. 2. Press the crumb mixture into a springform pan, spreading it 1 1/2 to 2inches up the side; press flat. Chill crust in freezer at least 10 minutes. 3.Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the creamcheese in a large bowl until smooth. 4. Beat in the condensed milk a little at a time. Then add in the lemon juice and vanilla. 5. Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3hours. Top with blueberries and serve.

Here's Idol sa Kusina Recipe for Episode 93/ May 19- BAKED CHEESY CALDERETA. INGREDIENTS: 500g beef chunks 1/2 cup liver spread 1 cup tomato sauce 1/2 cup green olives 2pcs red bell pepper, seeded and sliced 2 pcs medium sized potatoes, peeled and sliced 1 pc carrot, peeled and sliced 1 pc red onion chopped 3 gloves garlic, minced 2 bay leaves 1/2 tsp. paprika salt and pepper to taste 2 tbsp oil water 1 cup quick melting cheese 1/2 cup saltine crakers , crushed spring onions for garnish PROCEDURE: 1. In apot, saute onions and garlic and half of the red bell pepper. Add beef chunks. Let brown. 2. Add enough water to cook beef for about 2 hours or more, or until tender over low heat. 3. Then add tomato sauce and liver spread. Add olives, carrots, potatoes, bell pepper, bay leaves. Season with salt, pepper and paprika. 4. Simmer for a few minutes and add a little hot sauce. 5. Transfer to a baking disg and top with grated cheese and

Here's Idol sa Kusina Recipe for Episode 93/ May 19- CHEESE FONDUE. Ingredients: 1 glove garlic,peeled 200g Gruyere cheese, shredded 200g Emmental cheese, shredded 200g kesong puti, cut into small cubes 4 tbsp all purpose flour 2 cups white wine dash of nutmeg Photo credit: idol sa kusina via facebook FOR DIPPING: baguette, cubed carrots, blanched broccoli, blanched apples, cubed ham, cubed PROCEDURE: 1. In a bowl, toss the cheese with the flour 2. Rub the interior of a medium saucepan with the peeled garlic and place over medium heat and add the wine. 3. Bring to a simmer and add the cheese mixture, one handful at a time. Stir in the nutmeg. 4.Stir over low heat until smooth and cheese is melted and bubbling/ Transfer the cheese mixture to a fondue pot and serve with veggies and bread.

Here's Idol sa Kusina Recipe for Episode 92 / May 12- CRISPY PORK SPARERIBS. INGREDIENTS: 400g pork spareribs, chopped into bite-size pieces oil for deep-frying 1 egg, beaten 1 cup cornstarch 1 tsp five spice powder 1 tsp chili powder 1 tbsp sesame oil 1 tbsp gin 1 tbsp sugar salt and pepper to taste 3 tbsp cooking oil 1/4 cup chopped garlic 1 red bell pepper, cut into triangles 1 white onion, cut into triangles 3 - 4 pcs finger chili, chopped 100g young corn, halved 1/2 cup oyster sauce 1/4 cup gin 1/4 cup chicken stock salt and pepper to taste 1 tbsp sesame oil 2 tbsp sesame seeds, toasted 1 stalk leeks, shredded for garnish photo and recipe credit: idol sa kusina PROCEDURE: 1. In a bowl, make the marinade by mixing five-spice powder, chili powder, garlic puree, gin, sesame oil, sugar, salt and pepper. Marinate the sapreribs for a few minutes. 2. In a bowl, mix egg and cornstarch then dip the pork and fry un

Here's Idol sa Kusina Recipe for Episode 92 / May 12- MAGIC CHICKEN WITH PEANUT STIR - FRY. INGREDIENTS: 1 kg boneless chicken thigh, cut into strips 1/4 cup chinese cooking wine 1 tbsp peanut oil 1 tbsp sesame oil 1/4 cup soy sauce 1 sachet 8g MAGGI MAGIC SARAP 1/4 cup cornstarch SAUCE: 1.4 cup peanut oil 1 head garlic, minced 4 stalk white part of leeks, sliced 1 tsp chili flakes 1/4 cup soy sauce 1/4 cup Chineses cooking wine 1 tbsp rice vinegar 2 tbsp sugar 2 tbsp hoisin sauce 2 tbsp MAGGI OYSTER SAUCE 1 sachet 8g MAGGI MAGIC SARAP 1/4 cup peanuts, toasted 2 tbsp sliced sspring onion photo and recipe credit: idol sa kusina PROCEDURE: 1. Marinate chicken strips with chinese cooking wine, peanut oil, sesame oil, soy sauce, MAGGI MAGIC SARAP and cornstarch for 30 minutes. 2. Pre-heat a wok or large pan. Add 1 tbsp of peanut oil and stir fry chicken over high heat in batches for 2minutes. Set aside. Add oil as n

Here's Idol sa Kusina Recipe for Episode 91 / May 12- CHICKEN AND TRI-MUSHROOM SOUP. INGREDIENTS: 250g boneless, skinless chicken breast, cut into strips 2 tbsp soy sauce 2 tbsp dry sherry 1 tbsp sesame oil 2 tbsp oil 3 tbsp garlic ginger puree 100g fresh shitake mushroom, sliced 100g fresh oyster mushroom, sliced 100g fresh button mushroom, sliced 1 tbsp sugar 1 tbsp rice wine 1 1/2 tsp chili-garlic sauce 1 head bok choy 1/3 cup green onions, thinly sliced 1 liter chicken broth 1 package egg noodles, boiled 1/4 cup chopped fresh cilantro photo and recipe credit: idol sa kusina PROCEDURE: 1. In a bowl, quick marinate the chicken with sherry, soy sauce and sesame oil. Set aside. 2. Meanwhile, in a wok saute garlic ang ginger puree, then add in the chicken and mushrooms. Saute until fragrant. 3. Add in the sugar, rice wine, chili-garlic sauce and stri-fry on high heat. 4. Add in green onions and chicken stock. 5. Bring to boil then add

Here's Idol sa Kusina Recipe for Episode 91/May 5- TIBOK - TIBOK. INGREDIENTS: 6 cups carabao's milk 1/3 cup glutinous rice powder 1/2 cup cornstarch 1 cup sugar 2 pcs lime zest 1/3 cup latik oil for greasing greased banana leaf small square baking pan photo and recipe credit: idolsakusina PROCEDURE: 1. In a sauce pan, mix carabao's milk, glutinous rice powder, cornstarch, and sugar. Cook at low heat, stirring mixture constantly. 2. Add lime zest and stir until smooth and thick 3. Grease a small square baking pan with oil then top with a greased banan leaf. 4. Pour mixture in and spread evenly. Let mixture cool then top with latik. Slice into squares.

Here's Idol sa Kusina Recipe for Episode 91/May 5- PALABOK WITH LECHON CARAJAY. INGREDIENTS: 500g bihon 2 tbsp cooking oil 1 tsp. dried prawns 5 gloves garlic, crushed 5 tbsp. flour 1 tsp. achuete powder 4 cups shrimp stock 2 tbsp fish sauce salt and pepper photo and recipe credit: idol sa kusina TOPPINGS: 300g lechon carajay, sliced 100g baby squid, rings 300g prawns 1/4 cup fried onions 2pcs hard boiled egg (quartered) PROCEDURE: 1. Heat the cooking oil and saute the dreid prawns and garlic. Next, add the flour and the achuete. 2. Add the prawn stock, a little at a time until sauce thickens. 3. Add fish sauce and season with salt and pepper. 4. In another pot of boiling water, add the bihon noodles and cook until tender. Strain then place in a bowl top with the palabok sauce, lechon carajay, and other toppings. SHRIMP STOCK: 500g shrimp head and shell only 1/2 liter water PROCEDURE: 1. Boil water and add shrimp head

Here's Idol sa Kusina Recipe for Episode 91 / May 5- LENGUA NI MELY. Ingredients: 1 kg. ox tounge (cleaned, boiled, skin removed) 1/4 cup olive oil 3 gloves garlic, minced 1 pc. white onion, diced 4 cups beef stock 1/2 cup tomato paste 1/4 cup white wine 1/4 cup oyster sauce 3 pcs. bay leaf 1/2 cup green onions, chopped 1/2 cup green olives 1 pc. large potato, peeled and thinly sliced 2 cups fresh button mushrooms, sliced photo and recipe credit: idol sa kusina PROCEDURE: 1. In a frying pan, heat oil and fry tounge until brown. Drain and set aside. 2. Fry potatoes, set aside,. Then saute the mushrooms, set aside. 3.In a sauce pan, heat oil and saute garlic and onion. 4. Add tounge, stock, tomato paste, bay leaf, white wine, oyster sauce, sugar and season with salt and pepper. 5. Simmer for 2 hrs or until tounge is tender. Add more water if needed. Add green olives last. 6. Take out the tounge and slice diagonally. 7. Transfer to serving

Here's Idol sa Kusina Recipe for Episode 91 / May 5- VIETNAMESE LUMPIANG SARIWA. Ingredients:   4 rice wrappers, soaked in water 4 pcs lettuce leaves 1/2 cup shrimps, boiled and halved 1/2 pc carrot, julienned 1 cup ubod 1/2 cup water 1/2 cup white sugar 2 tbsp. garlic, minced 1/4 cups peanuts, chooped 2 tbsp. cilantro, minced 2 tbsp. mint, minced 2 tbsp basil, minced photo and recipe credit:idolsakusinafacebookpage PROCEDURE: 1. In a small bowl, combine sugar, garlic, peanuts, cilantro, mint, abd basil and set aside. 2. In a pan, saute carrot and ubod. Pour water and simmer until ubod is almost cooked. Set aside. 3. To assemble, lay the rice noodle on a board. Place the lettuce leasf then place ubod and carots. 4. Then place the shrimps and the peanut herb mixture at the last.  5. Roll tightly and slice into serving pieces. SAUCE: 1tbsp. soy sauce 1/2 cup brown sugar 1 cup water 3 tbsp. slurry, or as needed 1 tsp. sesa

PHL exports 35 tons of aromatic, black rice to Dubai. With rice self-sufficiency in sight, the Philippines after 40 years will once again export rice, initially comprising of 35 metric tons (MT) of aromatic, long-grain, and organic black rice bound for Dubai, United Arab Emirates. Secretary of Agriculture Proceso J. Alcala, who led the ceremonial send-off at the Manila Harbor Center yesterday (May 6, 2013), said the event is historic as it ushers in a new era in the country’s rice industry and the agriculture sector, in general. “Ang okasyong ito ay makasaysayan at patunay lamang na kayang-kaya ng ating mga magsasaka ng makaani at maka-export ng kalidad na bigas patungong ibang bansa [This occasion is historic and indeed proves that Filipino farmers can produce and export quality rice to other countries],” Secretary Alcala said. As the country is set to achieve rice sufficiency by end of this year, he said it is prudent to start eyeing the export market, particularly f

Here's Idol saKusina Recipe-Ep. 90 / April 28- VIRGIN MOJITO. Ingredients: 2 cups soda water 15 mint leaves 1 lime, sliced 4 tbsp white sugar ice Photo and Recipe credit: Idol sa Kusina PROCEDURE:  1. Place lime, sugar and mint in a shaker and use a muddler to crush the lime juice and mint. 2. Place ice in glasses and pour the crushed lime juice, then fill glass with soda water. Serve.

Here's Idol sa Kusina Recipe for Episode 90 / April 28- GRILLED HERB MARLIN WITH VEGGIES. Ingredients: 1/2 cup minced fresh herbs ( basil, oregano and parsley) 4 blue marlin fillets, 1-inch thick salt and pepper to taste 1/2 pc. lemon, zested 1/2 pc. orange, zested 2 tbsp. olive oil PROCEDURE: 1. Pre-heat your grill medium-low heat on one side and high heat on the other side. 2. pat fish dry with paper towels, and season both sides with salt and pepper. 3. On a large plate, mix together the chopped fresh herbs, lemon, orange zest, olive oil and a little salt and pepper. 4. Generously coat both sides of the fish with the herb mixture and allow the fish to marinate for 5 minutes. 5. Grill fish on both sides until done. Just before serving, squeeze a little lemon juice or orange juice on top of the fish. Photo and Recipe credit:IdolsaKusina VEGGIES : 100g marble potatoes, halved 100g green beans, sliced 1 pc. white onios, sliced 1/2

Here's Idol sa Kusina Recipe for Episode 90 / April 28- MAGIC BABY BACK RIBS. Ingredients: 1 kg baby back ribs 2 sachets 8g MAGGI MAGIC SARAP 1 tbsp. paprika 1 tbsp. chili powder 1/2 cup water For coffee glaze: 2 tbsp. olive oil 4 gloves garlic, crushed 2 tbsp. cider vinegar 2 tbsp. soy sauce 1/2 cup banana ketchup 1/2 cup honey 1 1/2 tbsp. instant coffee 1 tsp. freshly ground pepper 2 tbsp. sugar PROCEDURE: 1. Rub MAGGI MAGIC SARAP and spices onto ribs, place in a steamer and steam until tender. 2. Remove meat from the steamer and rest until cooled to room temperature. 3. Combine oil, garlic, vinegar, soy sauce, ketchup, honey, coffee, pepper and sugar to reduce to desired consistency. 4. Brush the ribs with coffee glaze and grill or broil right before serving.

Here's Idol sa Kusina Recipe for Episode 90 /April 28- ASIAN BBQ PLATTER. Ingredients:  300g beef sirlion, cutlets 300g chicken breast, cutlets 300g pork loin, cutlets salt and pepper to taste 12 wooden skewers, soaked in water 100g cherry tomatoes 100g shallots, peeled spring onions for garnish Photo and recipe credit: idolsakusina Marinade: 1/4 cup brown sugar 1/2 cup soysauce 1/4 cup hoisin sauce 1 tsp. sesame oil 1 tbsp. frsh lime juice 1/2 tsp. red pepper flakes 1/4 tsp. curry powder 3 garlic gloves, minced 1 tsp. sesame seeds PROCEDURE: 1. Combine marinade ingredients in a bowl and mix. 2. Place Chicken, pork, and beef in he marinade and chill for 30mins to an hour. 3. Skewer meat with shallots and tomatoes and grill until done. 4. Garnish with spring onions.