Simple Life Matters

Here's Idol sa Kusina Recipe for Episode 98/June 23- KALAMANSI CUPCAKE WITH CREAM CHEESE FROSTING. Ingredients: 2 cups all-purpose flour  ½ cup white sugar  3 tsp. baking powder  1/4 cup kalamansi juice  ½ tsp. salt  ¾ cup milk  1/3 cup vegetable oil  1 egg  1 cup powdered sugar  ¼ cup butter  ¼ cup cream cheese  ½ tsp. vanilla Photo and recipe credit: Idol sa Kusina Procedure: 1. Heat oven to 400°F (205°C). Grease bottoms only of 12 muffin cups or line with baking cups. 2. In a medium bowl, combine flour, sugar, baking powder, lemon zest and salt; mix well. In a small bowl, combine milk, kalamansi, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) 3. Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool before topping with the frosting. 4. For the frosting, beat together the butter and cream cheese with an

Here's Idol sa Kusina Recipe for Episode 98/June 23- POMELO AND CHICKEN SALAD. Ingredients: 2 pcs. chicken breast fillet salt and pepper to taste 1 medium pomelo, separated into bite sized pieces 1 cucumber, cut into matchsticks and soaked in salt, water removed 2 to 3 tsp. salt 1 carrot, cut into matchsticks 3 shallots, thinly sliced 1 clove garlic, minced ¾ cup mint leaves, chopped ¼ cup chopped, roasted peanuts Photo and recipe credit: Idol sa Kusina For Dressing: 2 tbsp. fish sauce 2 tbsp. fresh lime juice 1 tbsp. water 2 tbsp. sugar 2 tsp. chili garlic sauce Procedure: Mix together ingredients for sauce. Set aside. Season chicken with salt and pepper, then grill. Set aside. In wok or sauté pan, cook shallots and garlic until shallots are caramelized, about 3 minutes. Then toss with cucumber, pomelo and carrots. Add mint, chopped peanuts, and dressing; and toss well. Transfer to a plate or large bowl and serve.

Here's Idol sa Kusina Recipe for Episode 98/June 23- MAGIC MIXED VEGGIES WITH CREAMY ORANGE DRESSING & MAYO PEARLS. Ingredients: 300g mixed lettuce (red and green lolo roso, romaine) 80g cherry tomatoes, halved 80g seedless red grapes 1 pack kesong puti, cubed 50g peanut brittle 200g fish fillets, cut into 1 inch strips 1 cup flour 2 eggs 1 cup breadcrumbs  oil for deep frying For dressing: 1 ½ cup mayonnaise ¼ cup water 1 pack gelatin Photo and recipe credit:Idol sa Kusina Procedure: 1. Season fish with salt and pepper, dredge in flour, egg, then breadcrumbs. Deep fry until golden. Set aside. 2. Meanwhile, heat water and add gelatin. When dissolved, add into mayonnaise and let it chill to set. 3. Use melon baller to make pearl shapes. 4. Toss the lettuce, grapes, kesong puti, peanut brittle, cherry tomatoes and fish fillets with the citrus dressing and top with the mayonnaise pearls.

Here's Idol sa Kusina Recipe for Episode 98/June 23- TRI-CITRUS BAKED SALMON WITH CRISPY SKIN. Ingredients: salmon fillet, skin removed skin of salmon, scales removed lemon, sliced lime, sliced orange, sliced onion, sliced carrot, sliced fresh button mushrooms, sliced fresh thyme butter, sliced olive oil salt and pepper to taste Photo and recipe credit: IdolsaKusina Procedure: 1. Season salmon with thyme, salt and pepper. 2. In a baking dish or roasting pan, place onions, carrots and button mushrooms. 3. Place the salmon and then butter slices and the lemon, lime and orange slices. 4. Drizzle with olive oil and bake until done. 5. Fry the salmon skin and season with salt and pepper. 6. Top the fish with crispy salmon skin and serve with roasted vegetables.

Here's Idol sa Kusina Recipe for Episode 97/June 16- BOWTIE PASTA WITH VEGETABLES AND ROASTED GARLIC. Ingredients: 2 tbsp. olive oil 1 tbsp. roasted garlic 4 tbsp. unsalted butter, cut into small pieces 4 tbsp. flour 2 tbsp. sun dried tomatoes  1½ cup chicken stock 2 tsp. each chopped fresh oregano,  2 tsp. thyme leaves 4 tbsp. chopped fresh parsley leaves salt and pepper to taste 300g green beans, trimmed 1 carrot, cut into thin slices 1 cup asparagus cut into 2-inch slices 1 cup broccoli florets ½ cup peas 400g bow tie pasta, cooked ½ cup freshly grated Parmesan cheese Photo and recipe credit: IdolsaKusina Procedure: 1. In pan, heat oil. Add roasted garlic, butter, tomatoes, and butter. Add in stock, next oregano, thyme, 2 tbsp. of the parsley, salt, and pepper, and reduce until slightly thickened.  2. Meanwhile, blanch all vegetables, each type individually, in simmering salted water, about 1 minute. Refresh in cold water, drain well, and se

Here's Idol sa Kusina Recipe for Episode 97/June 16- NATIVE CHICKEN WITH SIBUT. Ingredients: 1 whole native chicken, chopped to serving sizes 5 slices ginger 5 tbsp. minced garlic carrots shitake mushroom 2 pcs dried chili 1 pack sibut (1 cup) 8 cups water salt and pepper to taste 200g vermicelli noodles, soaked in water 60g beansprouts 60g cabbage, sliced thinly 60g carrots, thin strips Photo and recipe credit: IdolsaKusina Procedure: 1. Heat oil in big pot. Saute ginger and garlic until fragrant. Add chicken pieces until browned. 2. Add the water and boil.  3. Add sibut, mushroom, dried chili and carrots and simmer for 2 hours until meat is very soft and tender. Season with salt and pepper. 4. Place vermicelli on a bowl then top with chicken and then the soup. 5. Top with beansprouts, cabbage and grated

Here's Idol sa Kusina Recipe for Episode 97/June 16- GOURMET HERRING (ON PASTA OR BAGUETTE WITH KESONG PUTI AND BASIL). Ingredients: 1 cup salt 9 cups water 1k small (tawilis), cleaned, scales removed, head and tail removed 1 carrot, sliced into rounds 100g pickles, sliced 2 bay leaves 1 tbsp. peppercorns salt 1 cup olive oil or corn oil (add more if needed) ½ cup water ½ cup sun-dried tomatoes 3 tbsp. soy sauce bird's eye chili, optional Photo and recipe credit: IdolsaKusina Procedure: 1. Combine salt and water. Soak cleaned fish for 10 to 15 minutes and drain.  2. Arrange fish in a pressure cooker. Add the rest of the ingredients. 3. The amount of liquid should be enough to cover the ingredients. Add more oil if necessary. Cook for 45 minutes to 1 hour or until fish is tender. 4. Place fish in sterilized bottles until ready to eat.

Catch “Kuwentong Kusina, Kuwentong Buhay” on ABS-CBn hosted by Toni Gonzaga. Together with a guest Kapamilya star or celebrity chef, Toni will prepare specialrecipes from San Miguel Pure Foods for the featured letter sender's whole family. “Kuwentong Kusina, Kuwentong Buhay” fulfills not only the wish of one lucky Kapamilya weekly but will also grant the longtime dream of Toni to showcase hercooking skills. Not too many people know that Toni took a culinary arts coursebefore plunging full-time into showbiz. The program will also feature different culinary spots in the country, with Kapamilya stars and celebrity chefs preparing the cuisine specialties of their respective hometowns with Toni. San Miguel Pure Foods Co. Inc. is one of the country’s leading food companies, known for great tasting, quality food products that are part of Filipino life. Dedicated to nourishing and nurturing families since 1950, San Miguel Pure Foods fortifies its goal in establishing

Here's Idol sa Kusina Recipe for Episode 96 /June 9- GRAPE SLUSH. INGREDIENTS: 2 cups frozen seedless grapes ( red or green) 1 cup crushed ice 1 cup water sugar syrup (optional) Photo and recipe credit: idol sa kusina PROCEDURE: 1. Place everything in a blender and serve.

Here's Idol sa Kusina Recipe for Episode 96 / June 9-CARROT AND CRAB SOUP. INGREDIENTS: 2 1/2 tbsp unsalted butter 1 white onion, chopped 1 lb carrot, sliced 1 pc bay leaf 2 tbsp white rice (uncooked) salt and pepper to taste 1/2 tsp ground cumin 1/2 tsp lemon zest 300g cooked crab meat 1 tbsp fresh lemon juice 1 tbsp chives, minced chives, chopped (for garnish) Photo and recipe credit: idol sa kusina PROCEDURE: 1, In a pot, melt butter and saute' onion, carrots, bay leaf, white rice, salt, black pepper and cumin. Cook, stirring, until onions are soft. 2. Add 5 cups water and bring mixture to a boil, then reduce heat and simmer for 25 minutes. Remove bay leaf. 3. Puree soup in a blender until smooth. Return soup to pt, stir in lem on zest, and heat again. 4. In a small bowl, toss crab with lemon juice and minced chives. 5. Put crab mixture in the center of each bowl, then ladle soup. 6. Garnish with chopped chives

Here's Idol sa Kusina Recipe for Episode 96 /June 9- MAGIC SALMON BELLY SINIGANG. INGREDIENTS: 2 tbsp vegetable oil 4 gloves garlic, minced 2 thumb-size ginger, julienned 1 pc medium onion, sliced 2 pcs medium tomato, sliced 2 pcs finger chili, sliced 1/2 kilo salmon belly, rinsed 1 liter rice washing or water 1 pc. small labanos, sliced on an angle 5 pcs okra, cut in half on an angle 3 pcs sitaw, cut 2 1/2 inch pieces 2 packs 11g MAGGI MAGIC SINIGANG Original Sampalok Mix 1 bunch kangkong leaves and tender stems, picked Photo and recipe credit: IdolsaKusina PROCEDURE: 1. Combine garlic and oil in a pot. Saute' until light golden brown. Add ginger, onion, tomatoes and siling panigang and saute' for 2 minutes. 2. Add salmon belly, gently stir and cook for 2minutes. Pour rice washing or water, bring to boil, skim the scum and simmer for 2 minutes. Add sitaw and simmer for 1 minute. 3. Pour MAGGI MAGIC SINIGANG Original Sa

Here's Idol sa Kusina Recipe for Episode 96 / June 9- HEARTY TOMATO SOUP WITH BONE MARROW BAGUETTE. INGREDIENTS: 300g lean ground beef 1 medium white onion, peeled and chopped 2 tsp dried basil 2 tsp dried oregano 1/2 tsp crushed red pepper flakes 1 tbsp chili powder 1 cup tomato sauce 2 tbsp Worcestershire sauce 1 can crushed tomatoes, undrained 4 cups water 1 carrot, peeled and diced 1 can red kidney beans 1 cup green beans, sliced salt and pepper to taste pre-cooked fusilli pasta parmesan cheese powder Photo and recipe credit: idolsakusina FOR BONE MARROW SPREAD: 1 baguette, sliced 2 pcs bone marrow, pre-bpoiled 1 tsp fresh parsley 1 tbsp lemon zest salt and pepper to taste PROCEDURE: 1. Cook ground beef in pot with onion until no longer pink; drain fat 2. Add in garlic, basil, oregano and red bell pepper flakes; cook over medium high heat 3. Add in chili powder and stir in tomato sauce, whole tomatoes with juice, water.

Here's Idol sa Kusina Recipe Ep. 95 / June 2- MINI CINNAMON ROLLS. INGREDIENTS: Dough 1 cup flour 1 tbsp flour 1 tbsp sugar 1 7/8 tsp baking powder 1/2 tsp salt 1 1/3 tbsp butter 1/3 cup milk photo and recipe credit: idol sa kusina FILLING: 1 7/8 tbsp butter 1/2 cup brown sugar 1 1/3 tsp cinnamon glaze 1/4 cup powdered sugar 1/8 cup milk 1/4 cup peanuts, crushed PROCEDURE: 1. For the filling, in a small bowl combine softened butter, brown sugar and cinnamon 2. In a large bowl mix together flour, sugar, abking powder and salt. 3. Add in softened butter. 4. Stir in milk to form a soft dough. 5. Roll out dough on a lightly floured into a rectangle about 1/4 inch thick. 6. Spread the remaining filling on the rolled out dough. 7. Roll up the rectangle, with a sharp knife slice into small rolls. bake fro 20 to 25min at 400F 8. For glaze, combine powdered sugar nuts and milk in a small bowl and stri until smooth. 9. On

Here's Idol sa Kusina Recipe for Episode 95/June 2- SIZZLING BEEF FAJITAS. INGREDIENTS: 1/4 cup fresh lime juice 1/4 cup tequila 3 gloves garlic, peeled and smashed 1 tbsp roughly chopped cilantro leaves 1 tbsp vegetable oil 1 tsp Worcestershire sauce 1 tsp dried oregano 1 tsp chili flakes 1 tsp ground cumin 1 tsp ground coriander 500g flank steak, fat trimmed salt and pepper to taste 6 large flour tortillas 1 red bell pepper, stemmed. seeded, and thinly sliced 1 green bell pepper, stemmed, seeded and thinly sliced 1 yellow bell pepper, stemmed, seeded, and thinly sliced 1 large white onion, thinly sliced 1 tbsp minced garlic lime wedges, accompaniment Photo and recipe credit: idolsakusina PROCEDURE: 1. In a bowl, whisk together the lime juice, tequila, garlic, cilantro, 1 tbsp of the oil, Worcestershire, oregano, chili flakes, cumin and coriander. Pour into a large zip-lock bag, add the steak, and seal. Chill for a few minutes. 2. Meanwh

Here's Idol sa Kusina Recipe for Episode 95 / June 2-SPINACH CHICKEN ROULADE. INGREDIENTS: 200g spinach, chopped 1 white onion, chopped 2 gloves garlic, mined 1/2 tsp chili flakes 2 tsp olive oil 1/4 cup parmesan cheese 1/4 cup tomato sauce 1 tsp. balsamic vinegar 4 pcs. chicken breast fillet, pounded thin 1/2 cup white wine parlsey for garnish toothpick Photo and Recipe credit: idolsakusina PROCEDURE: 1. Heat spinach in saute' pan. Transfer to strainer and press firmly with back of spoon or squeeze to remove excess moisture. Set aside in bowl. 2. In the same pan, saute' onion, garlic and chili flakes. Cook until onions are soft. 3. In a small bowl, stir together onion mixture, chese and spinach. 4. In another bowl, combine tomato sauce and balsamic vinegar. Then spread alayer on top of the chicken and then add the onion and spinach mixture. 5. Roll the chicken tightly and secure with wooden toothpicks. 6. In a pan, brown