Simple Life Matters

Here's  Unang Hirit Kitchen Hirit of the day- November 29, 2013: Chicken Galantina with Chef Jonathan Mirandilla Ingredients: manok giniling na baboy patatas hotdog bell pepper carrot sibuyas pasas asin paminta bread crumbs lemon juice toyo itlog longganisa Photo and recipe credit: Unang Hirit Procedure: 1. Pagsama-samahin ang giniling na baboy, patatas, hotdog, bell pepper, carrot, sibuyas, pasas, asin at paminta. 2. Dagdagan ito ng bread crumbs at muling haluin. 3. Sa hiwalay na mixing bowl, pagsamahin ang lemon juice at toyo. 4. Ibabad ang buong manok sa pinagsamang lemon juice at toyo sa loob ng 30 minutes. 5. Pag nababad na nang mabuti ang manok, hanguin ito at palamanan ito ng pork at vegetable mixture.  6. Bukod sa pork at vegetable mixture, lagyan rin ito ng mga nilagang itlog at longganisa. 7. Balutin ng malinis na tela ang buong manok at saka itali upang maisara ito. 8. Lutuin ito sa steamer sa loob ng 1 1/2 oras.

Sarap with Family Recipe- CDO Fantastyk Young Pork Tocino and Broccoli On a Nest. Ingredients: 1 Pack CDO Fantastyk Young Pork Tocino (Cut into 2 1/2 Inch Slices) 1 Pc White Onion (Chopped) 1 Thumb Size Ginger (Minced) 1 Pc Leeks (Sliced) 2 Clove Garlic (Chopped) 1 Head Broccoli (Blanched & Florette) 1/2 Cup Chicken Stock 1 Tbsp Hoisin Sauce 1 Tbsp Oyster Sauce 1 Tbsp Cornstarch Chinese Rice Wine 1 Tbsp Oil Salt Pepper 100g Fried Glass Noodles Photo and recipe credit: Sarap with Family Procedure: - On a wok, heat oil then saute onions, ginger and garlic until fragrant. Add in CDO Fantastyk Young Pork Tocino and cook until slightly caramelized. Add in a dash of rice wine then toss in broccoli and cook for a minute. On a bowl combine Chicken stock, hoisin sauce, oyster sauce and cornstarch. Add it in the wok and let it thicken. Season with Salt and pepper. - Top on CDO Fantastyk Young Pork Tocino over fried glass noodles

Here's Sarap with Family Recipe- Binagoongang CDO Ulam Burger with Gata. Ingredients: 6 Pcs CDO Ulam Burger (Shaped into 1 ½ inch balls) 1/2 Cup Bagoong  2 Cloves Garlic (Minced) 1 Pc White Onions (Diced) 6 Pcs Tomato (Diced) 1 Pc Sili Labuyo 3 Tbsp Vinegar 1 Tbsp Sugar 1 Cup Gata 2 Cups Cooked Rice 1 Tbsp Oil Photo and recipe credit: Sarap with Family Procedure: -Heat pan and oil then sauté onion, garlic, tomatoes and sili labuyo until softened then add in bagoong cook for 3 minutes then add in CDO Ulam Burger and cook until lightly brown. Pour in vinegar and cook for 5 minutes then add in sugar and gata. Cook until thicken. Serve with cooked rice.

Here's Idol sa Kusina Recipe for Episode 118/Nov. 24, 2013- FISH - SHAPED GULAMAN. Ingredients: 4 cups water 2 bar unflavored gulaman ( around 7 to 10 grams) shredded 1/3 cup sugar 2 (7-gram) sachet unflavored 2 teaspoon banana flavoring 1-2 cans fruit cocktail. Photo and recipe credit: idol sa kusina PROCEDURE: 1. Combine water, shredded gulaman, and sugar in a saucepan. Bring to boil until gulaman melts. 2. Add gelatin powder and remove from heat. Stir to dissolve. 3. Add banana flavoring. Pour into fish mold. Drop fruits into the mold and let cool to room temperature, then chill for 4 to 6 hours or until set. Store in the refrigerator until ready to eat. Serve cold.

Here's Idol sa Kusina Recipe for Episode 118/Nov. 24, 2013- SIZZLING GARLIC CHICKEN WITH GRAVY. Ingredients: 300g chicken thigh fillet, cut into 2 inch cubes salt and pepper to taste 2 tbsp canola oil 1/2 tbsp butter 3 gloves garlic 1 tsp dried rosemary 1/2 white onion, half moons 1 bell pepper, strips 1/2 carrot strips 1 cup gravy parsley for garnish Photo and recipe credit: Idol sa Kusina  PROCEDURE: 1. Season chicken with salt and pepper. 2. In a pan, cook the chicken in oil and butter. 3. Add the rest of the ingredients except the gravy and parsley and set aside. 4. Transfer the cooked chicken and vegetables in a hot sizzling plate and pour gravy before serving 5. Garnish with parlsey.

Here's Idol sa Kusina Recipe for Episode 118/Nov. 24, 2013- GRAVY. Ingredients: 1/4 pound (1 stick) unsalted butter 1 1/2 cups chopped yellow onion ( 2 onions) 1/4 cup flour 1 teaspoon kosher salt 1/2 teaspoon freshly ground bell pepper defatted turkey drippings plus chicken stock to make 2 cups, heated 1 tablespoon cognac or brandy 1 tablespoon white wine, optional 1 tablespoon heavy cream optional. PROCEDURE: 1. In a large (10 to 12inch) saute pan, cook the butter and onions over medium low heat for 12 to 15 minutes, until the onions are lightly browned. DON'T RUSH THIS STEP: it makes all the difference when the onions are well cooked. 2. Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and cognac, and cook uncovered for 4 to 5minutes until thickened. Add tjhe wine and cream, if desired. Season to taste and serve.

Here's Idol sa Kusina Recipe for Episode 118/Nov. 24, 2013- CREAMY CHICKEN PASTA] Ingredients: 375g fettuccine pasta, cooked '1 1/2 tablespoons olive oil 2 chicken breast fillet, strips 1/2 white onion, chopped 150g button mushrooms, sliced 3 garlic gloves, crushed 1 tablespoon dried thyme 1 teaspoon finely grated lemon zest 1/3 cup dry white wine 300ml bechamel sauce (white sauce) Parmesan Cheeses Photo and recipe credit: idol sa kusina PROCEDURE: 1. Heat 2 tabelspoons oil in a large, deep frying pan over medium-high heat. Add chicken strips and cook. 2. Add onion. Cook, stirring for 2 minutes or until softened. Add mushrooms. Cook for 3 to 4 minutes or until just tender. Add garlic, thyme and lemon zest. Cook for 30 seconds or until fragrant. Cook, stirring, for 1 minute or ubtil coated. Add wine. Bring to boil, stirring. Reduce heat to low. Add bechamel sauce. Stir to combine. Simmer fro 2 to 3minutes or until heated through. 3. Add p

Here's Idol sa Kusina Recipe for Episode 118/Nov. 24, 2013- WHITE SAUCE. Ingredients: 2.5 tablespoons butter 2 tablespoons all purpose flour 2 cups milk 1 teaspoon salt dash of nutmeg Photo and recipe credit:  idol sa kusina PROCEDURE: 1. In a medium saucepan, heat the butter over medium low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes. 2. Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuosly until very smooth. Bring to boil. Cook 10minutes, stirring constantly, then remove from heat. 3. Season with salt and nutmeg and set aside until ready to use.

Here's Idol sa Kusina Recipe for Episode 118/Nov. 18, 2013- PORK CACCIATORE. Ingredients: 2 tablespoons olive oil 1 onion, sliced 4 boneless pork chops 1 (28 ounce) jar pasta sauce 1 (28 ounce) can diced tomatoes 1 green bell pepper, seeded and sliced into strips 1 (8 ounce) package fresh mushrooms sliced 2 large cloves garlic, minced 1 teaspoon italian seasoning 1/2 teaspoon dried basil 1/2 cup dry white wine 4 slices mozzarella cheese Photo and recipe credit: idol sa Kusina PROCEDURE: 1. In a large skillet, brown chops over medium high heat. Transfer to slow cooker. 2. In the same pan, cook onion in oil over medium heat until browned. Stir in mushrooms and bell pepper, and cook until these vegetables are soft. Mix in pasta sauce, diced tomatoes, and white wine. Season with Italian seasoning, basil and garlic. Pour over pork chops in slow cooker. 3. Cook on low for 7 to 8 hours. To serve, palce a slice of cheese over each chop, and cover w

Here's Idol sa Kusina Recipe for Episode 118/Nov. 24, 2013- TOMATO CONCASSE. Ingredients: For tomato concasse: 300g ripevine tomatotoes Procedure: 1. Cut a cross at the top of the tomatoes and blanch for 6-8 minutes and submerge in ice cold water. 2. Peel and remove the seeds of the tomato and chop the tomatoes. Set aside. Photo and recipe credit: idol sa kusina FOR THE PASTA SAUCE: olive oil for frying 1 large onion, chopped 2 gloves garlic. chopped 500g concasse tomatoes 1 large basil PROCEDURE: 1. For the tomato concasse: with a pairing knife, score the tomatoes with an x at the opposite end to where the stem was attached. 2. Immerse tomatoes in boiling water for 10seconds or until they start to blisther. Then plunge them into iced water immediately afterwards and leave until cold. 3. Peel off the skin and cut in half cross-ways. Hold the tomato halves cut side down and squeeze to remove the seeds and juice.Dice roughly.

Here's Idol sa Kusina Recipe for Episode 117/Nov. 17, 2013-  MAJA BLANCA. INGREDIENTS: 1/2 cup water 1/2 cup cornstarch 1 cup coconut milk  3/4 cup water 1/2 cup white sugar 1/4 cup fresh sweet corn kernels 1/4 cup sweetened flaked cococnut PROCEDURE: 1. Butter a baking dish or pie pan, and set aside. Mix 1/2 cup of water with the cornstarch in a bowl, and stir until smooth. 2. Combine the coconut milk, 3/4 cup of water and sugar in a saucepan over low heat, and stir until the sugar is dissolved. Bring the mixture to a boil, add the corn kernels, and then stir in the cornstarch mixture, stirring quickly to avoid lumps as it becomes very thick. Bring the mixture back to a boil, and simmer until fully thickened and smooth, stirring constantly, about 2 minutes. 3. Pour the maja blanca into the prepared dish, and set aside to cool until firm., about 2 hours. 4. Place the coconut flakes in a dry skillet over medium heat and stir to toast. Watch the

Here's Idol sa Kusina Recipe for Episode 117/Nov. 17, 2013- BRINGHE. INGREDIENTS: 3 tablespoons cooking oil 1 tablespoon minced garlic 1/2 cup chopped onions 150g chicken wings 150g chicken legs 100g chorizo sliced Salt and Pepper to taste  1 teaspoon turmeric powder 2 cups glutinous rice 2 cups chicken stock 2 cups coconut cream (kakang gata) 1 red bell pepper, cut into strips 2 tablespoons raisins 3 eggs, hard boiled Photo and recipe credit: Idol sa Kusina PROCEDURE: 1. In a nonstick frying pan, hrat oil and saute garlic and onions 2. Add chicken wings and chorizo 3.Season with salt, pepper, and turmeric powder 4. Add glutinous rice and continue sauteing 5. Pour in chicken stock and coconut cream 6. Allow to simmer pver low heat until rice is cooked, stiiring occasionally 7. Add the red bell pepper strips and raisins 8. When rice is cooked, let pan sit over low heat for one to two minutes or until a golden brown crus

Here's Idol sa Kusina Recipe for Episode 117/Nov. 17, 2013- BICOL EXPRESS. Ingredients: 400g pork belly, diced (small) 3 tbsp bagoong alamang (shrimp paste) 10-15 finger chillies, julienned 6 gloves garlic, minced 1 red onion, chopped 3 cups coconut milk patis to taste freshly ground black pepper labuyo for garnish Photo and recipe credit: Idol sa Kusina PROCEDURE: 1. In a pan saute garlic and onios. 2. Add the pork belly, stir fry for a couple of minutes 3. Add the 2 cups of cococnut milk and dried shrimps then bring to a boil and simmer in medium heat for 20 minutes or until the coconut milk had reduced to a thick oily gravy. 4. Add the chillies and add the second can of coconut milk and continue to simmer for 10 minutes. 5. Add patis and pepper to taste. And garnish with labuyo.

“The Biggest Loser Doubles” will premiere on January 6, 2014. “It starts airing January 6. Yes, may play date na kami,” the Kapamilya star announced with excitement on the morning talk show “Kris TV.” Iza added that the finale of the competition, originally titled “The Biggest Loser: Pinoy Edition” Season 2, will air live. She also hinted that the contestants have already lost weight. “Yung final namin, ‘yun ‘yong live.  I’m so proud of them at ang laki na ng na-lose nila, I’m so excited,” the actress and TV host said. Iza will be joined by Robi Domingo as co-host and Matteo Guidicelli as the game master.

Unang Hirit Kitchen Hirit Recipe of the Day: Adobong Sayote with Chef Liah de Castro. Ingredients: Mantika Bawang Giniling Pamintang buo Laurel Sukang puti Toyo Oyster sauce (optional) Sesame oil Brown sugar Chicken/ pork stock Sayote Tostadong bawang Photo and recipe credit: Unang Hirit Procedure: 1. Initin ang mantika sa kawali at igisa ang bawang at giniling hanggang sa magbrown ito. 2. Lagyan ng pamintang buo, laurel, suka, toyo, oyster sauce, sesame oil at brown sugar. 3. Ibuhos ang chicken stock at pakuluin. 4. Idagdag ang sayote pagkatapos takpan ang kawali. 5. Hantayin maluto ang sayote saka haluin at iserve. 6. Ilagay ang mga natostang bawang sa ibabaw nito.

Here's Idol sa kusina Recipe for Episode 116/Nov. 13- HALAYANG UBE. Ingredients: 400g Ube Root, boiled and peeled 1/2 can Coconut milk or coconut cream 1/3 cup Butter, softened 1/2 can Condensed milk 1 cup Sugar pinch of Salt Photo and recipe credit: Idol sa Kusina Procedure: 1. Cut the boiled and peeled Ube into 2 inch cubes. Using a potato masher or potato ricer, mash until smooth and no chunks are visible.  2. Mix the ingredients in a pan, leave out half of the butter. 3. Cook stirring continuously on medium heat until the liquid is reduced and fully absorbed by the yam, about 5-10 minutes. 4. Turn the heat to medium low and continue stirring until you get a very thick consistency. 5. Brush your serving pan or container with remaining butter and spread out the Halayang Ube. The butter will prevent it from sticking to the container. 6. Cool and refrigerate before serving.

Here's Idol sa Kusina Recipe for Episode 116/Nov. 10, 2013- KIMCHI. Ingriedents: 1 (2-pound) head napa cabbage 1/4 cup salt ¼ cupWater  1 tablespoon grated garlic 1 teaspoon grated ginger  1 teaspoon sugar 2-3 tablespoons water 3 tablespoons Korean red pepper flakes (gochugaru) 200g Korean radish or daikon, peeled and cut into matchsticks 4 spring onions, trimmed and cut into 1-inch pieces Photo and recipe credit: idol sa kusina Procedure: 1. Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2-inch-wide strips.  2. Salt the cabbage. Place the cabbage and salt in a large bowl. Using your hands massage the salt into the cabbage until it starts to soften a bit, then add water to cover the cabbage. Put a plate on top and weigh it down with something heavy,. Let stand for 1-2 hours.  3. Rinse and drain the cabbage. Rinse the cabbage under cold water 3 times and drain in a colander for 15-20 minutes. Rinse and

Here's Idol sa Kusina Recipe for Episode 116/Nov. 10, 2013- SPICY TOMATO MUSSELS ON RICE. Ingredients: 2 tablespoons olive oil 1 brown onion, finely chopped 2 garlic cloves, crushed 2 small red chillies, deseeded, finely chopped 1 tablespoon tomato paste 3 pcs tomatoes, finely chopped ½ cup canned pimientos (bellpepper) 1 lemon, rind finely grated, juiced 2 teaspoons sugar 1/2 cup dry white wine 1.5kg mussels, beards removed  Quick melting cheese to top  parsley leaves for garnish cooked white rice, to serve Photo and recipe credit: Idolsa Kusina Procedure: 1. Heat oil in a large, deep saucepan over medium heat. Add onion, garlic and chilli. Cook, stirring, until onion is soft. Add tomato paste and cook for 1 minute. 2. Add tomato,pimientos, lemon rind, lemon juice, sugar and wine to pan. Stir until well combined. Increase heat to high. Bring sauce to the boil. Reduce heat to medium. Simmer, uncovered until thick. Season with salt and pepper. 3

Here's Idol sa Kusina Recipe for Episode 116/Nov. 10, 2013- DINAMITAS WITH CHUTNEY AND HOME MADE MAYONNAISE. Dinamitas  Ingredients: Lumpia wrapper Cheddar cheese Finger chilli Slurry Oil for deep frying Photo and recipe credit: Idol sa Kusina Green Chili Mango Chutney: 1 cup sugar 1 cup white vinegar 3 pcs green mangoes (4 to 5), peeled and cut in 3/4-inch pieces  1 medium onion, chopped (about 1 cup) 1/2 cup raisins 1 thumb sized ginger, finely chopped 1 garlic clove, minced 1 teaspoon mustard seeds, whole 3 pcs finger chilli, sliced Procedure: 1. Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves. 2. Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened. 3. Serve with dinamitas. Homemade Mayonnaise: 1 large egg yolk 1 1/2 teaspoons fresh lemon juice 1 teaspoon white wine vinegar 1/4 teaspoon mustard salt to taste 3/4 cup canola oil, divided Procedu

Here's  Unang Hirit Kitchen Hirit Recipe of the Day- November 9, 2013: Tinolang Isda with Chef Joseph Emil Javier Ingredients: isda sayote sibuyas siling panigang malunggay luya patis tubig paminta mantika Photo and recipe credit: Unang Hirit Procedure: 1. Iprito ang mga hiniwang isda. Itabi. 2. Igisa ang sibuyas at luya sa isang kawali. 3. Timplahan ito ng patis at paminta. 4. Dagdagan ng tubig. Hayaang kumulo. 5. Ilagay ang mga hiniwang sayote at siling panigang. 6. Pag malambot na ang gulay, ilagay ang mga isda. 7. Ihulog ang dahon ng malunggay.

Unang Hirit Kitchen Hirit Recipe of the Day: Sinampalukang Pakbet with Chef Trixie Macasaet. Ingredients: Kamatis Sibuyas Karne ng manok Sampalok Sinigang mix Talong Sitaw Kangkong Siling pangsigang Okra Asin Paminta Patis Kalabasa Dahon ng sampalok Bagoong Procedure: 1. Igisa ang bawang, sibuyas, at kamatis 2. Ilagay ang bagoong tapos ilagay ang karne ng manok, kalabasa, talong, okra, at sitaw. 3. Ilagay na ang lahat ng gulay. 4. Ilagay ang pinakuluang sabaw na may sampalok. 5. Takpan ito at hintaying maluto ang mga gulay.

Unang Hirit Kitchen Hirit Recipe of the Day: Pinatolang Manok with Misua with Chef Duy Baltazar. Ingredients: Manok Misuanoodles Patola  Achuete seeds Bawang Sibuyas  Asin Paminta Procedure: 1. Timplahan ng konting asin at paminta ang bawat piraso ng manok. 2. Iprito ang manok sa mantika. 3. Sa isang kaserola, igisa ang bawang at sibuyas sa kaunting mantika. 4. Ilagay na agad ang na-brown na manok at lagyan ng nais na dami ng sabaw. Takpan at hayaang kumulo ng mga 15 minuto. 5. Ilagay ang misua, katas ng achuete seeds at timplahan ng asin at paminta. Hayaan ng ilang minuto. 6. Huling ilagay ang patola at hayaang muling kumulo hanggang sa maluto ang patola. 7. Tikman ang sabaw at i-adjust ang lasa.

Here's Unang Hirit Kitchen Hirit Recipe of the Day- November 5, 2013: Lumpiang Hubad with Chef Rhafael Dalagan. Ingredients for Lumpiang Hubad: Baguio beans Carrots Celery Kamote Singkamas Garbanzos Repolyo Baboy/manok/hipon Broth Bawang Sibuyas Asin Paminta Mantika Ingredients for Lumpia sauce: Toyo Asukal Harina Tubig Paminta Mani Bawang Photo and recipe crdit: Unang Hirit Procedure: Lumpiang Hubad: 1. Igisa ang bawang at sibuyas. Idagdag ang hiniwang baboy at manok. Hayaang maluto sa loob ng 3 minuto. 2. Ilagay ang carrots, kamote at chicken broth. Hayaan ito kumulo hanggang sa maluto ang mga gulay. 3. Idagdag ang ibang gulay bukod sa repolyo. Dagdagan ito ng sabaw at timplahan ng asin at paminta. 4. Hayaang pakuluin sa loob ng 5 minuto. 5. Patayin ang kalan at idagdag ang hiniwang repolyo. Itabi ang nilutong gulay. Lumpia sauce: 1. Pagsama-samahin sa isang kawali ang mga sahog maliban sa mani at bawang. 2. Paku

Here's  Unang Hirit Kitchen Hirit Recipe of the Day- November 4, 2013: Spare Ribs Ham with Chef Chris Esguerra. Ingredients: Spare ribs  Pineapple juice Brown sugar Orange Pasas Tomato catsup Bawang Laurel Toyo Pamintang buo Rhum Paminta Parsley Fresh pinya Asin Cherries Procedure: 1, Pigain ang juice ng sariwang oranges at paghalu-haluin ang mga sangkap. 2. Lagyan ng asin ang spareribs 3. Banlawan ng maigi ang spareribs at patuyuin. 4. Ilagay ang kinorteng koronang spareribs sa isang malaking kaserola at pakuluan ng mga isang oras. 5. Hayaang lumambot ang spareribs. 6. Ihain ang sauce at lagyan ng cherries ang itaas ng spareribs.

Here's Idol sa Kusina Recipe for Episode 115/Nov. 3, 2013- EMBUTIDO. Ingredients: 400 grams ground pork / pork kasim strips then pounded (babayuhin) 2 raw eggs beaten 1 onion chopped finely 1/2 cup raisin 4 pieces whole hotdog 1 cup grated cheese 2 hard boiled eggs quartered 1 cup grated carrots 3 tablespoon bread crumbs Salt and pepper to taste 1/2 cup condensed milk 1 head garlic chopped finely 1/2 cup green peas 1 cup flour 1/2 cup cornstarch 1/2 cup butter Ketchup Parsley for garnish photo and recipe credit: Idol sa Kusina Procedure: 1. In a large bowl, combined all the ingredients except for the hard boiled eggs and hotdog. 2. Mix well, until blended. 3. Spread half of the mixture in an aluminum foil.  4. Arrange the hotdog and hard boiled eggs on top. 5. Roll the mixture 6. Roll tightly and wrap in aluminum foil, seal both ends.  7. Place the roll in a steamer for one hour. Chill. 8. Remove from wrapping before serving, serv

Here's Idol sa Kusina Recipe for Episode 115/Nov. 3, 2013- SWEET POTATO SUMAN. Ingredients: 3 cups kamote  ¼ cup gata ¼ cup white sugar 1/3 cup mascuvado Banana leaf Photo and recipe credit: idol sa kusina Filling:  1 1/2 cup latik Procedure: 1. Mix all the ingredients and roll about 3 tbs mixture in a wilted banana leaf. 2. Place the latik at the center of the kamote mixture and roll tightly and steam for 1 hour.

Here's Idol sa kusina Recipe for Episode 115/Nov. 3, 2013- BIKONG LEYTE. Ingredients: 1 cup black rice 1 1/2 cup glutinous rice 1 pc Pandan 1 thumb sized ginger, sliced ½ cup water 2cups coconut milk 1 cup panutsa  ½ cup latik Photo and recipe credit: idol sa kusina Procedure: 1. Combine the glutinous rice, black rice, water, panutsa, pandan, ginger, coconut milk and salt in a large non-stick pot.  2. Turn on medium heat and stir the mixture continually until the liquid is absorbed and the rice is soft and fully cooked. Remove pandan and ginger. 3. Transfer the rice mixture to a flat rectangular baking dish. Flatten and smooth the top. 4. Let cool until the rice mixture firms up. Top with latik

Here's Idol sa Kusina Recipe for Episode 115 / Nov. 3,2013- CARA BEEF TAPA WITH JAVA RICE AND ATCHARA. Cara Beef Tapa 500g carabao meat (sirloin) ½ cup rock salt Procedure: 1. Season beef with salt and air dry for 5 days.  2. After 5 days, cut into strips and fry. Atchara 200g green (raw) papaya, grated into long strands 1 medium carrot 1 large red onion, sliced into thin strips 3 cloves of garlic, thinly sliced 1 large red bell pepper, julienned (sliced into thin strips) 1/4 cup raisins 2 tbs whole peppercorn 1 cup white vinegar 1 cup white sugar 1 1/2 tsp salt and pepper to taste Procedure: 1. Combine all ingredients and chill for 3 days. Serve. Photo and recipe credit: idol sa kusina Java Rice 4 cups cooked rice 1/2 tablespoon annatto powder 1/4 teaspoon turmeric powder 3 tablespoons margarine, melted 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon salt Procedure 1. Combine turmeric and annatto