Simple Life Matters

Idol sa Kusina Recipe on EPISODE 3/JULY 17- GAMBAS AL AJILLO. image and recipe credit:idolsakusina Ingredients: 500 grms. tiger prawns, peeled and deveined 1 tspn. paprika ¼ cup calamansi juice 100 grms. chopped garlic ¼ cup olive oil 50 grms. chopped parsley 2 jiggers brandy 2 pcs. green chilli 30 grms. garlic chips 100 grms. banana leaves (round cut) 1 pc. white onion 30 grms. finely julienned pumpkin 30 grms. finely julienned carrots 1 tspn. crushed peppercorn To serve with 2 cups cooked rice Procedure: 1. Marinate for 10 minutes peeled shrimps in paprika, calamansi juice, salt, pepper and olive oil. 2. Sauté chopped garlic in hot olive oil. Add in shrimp and flambé with brandy. 3. Season with salt and pepper. 4. Have ready heated sizzling plate, brush with onion and oil. Bed with banana leaf. 5. Arrange Gambas Al Ajillo and cooked rice on sizzling plate. Garnish on top with julienned carrots and pumpkin. Sprinkle with crispy garlic chips and chopped par

Idol Sa Kusina [EPISODE 2/JULY 10] PINAKBET WITH LECHON CARAJAY. image and recipe  credit : idolsakusina LECHON CARAJAY Ingredients: 4 k Pork belly 100 grms. Rock salt 400 grms. Mirepoix 3 gal. Water 1 gal. cooking oil Procedure: • Boil the pork belly in water with mirepoix until very tender. • Remove the rib bones from belly and skewer over the top into the skin by using fork. Then scrub with rock salt. • Place pork belly on wok the and pour oil to the level of pork belly. Cover wok and cook. • After 30 minutes, pour over remaining oil in wok to the pork belly. • Turn once slowly. Then sprinkle with ¼ cup of water to become crunchy and crispy. • Remove from wok and prepare to serve. PINAKBET WITH CRISPY LECHON CARAJAY Ingredients: 250 grms. lechon carajay 300 grms. pumpkin tourney 300 grms. blanched okra 300 grms. blanched ampalaya 300 grms. eggplant 300 grms. string beans 1 pc. minced red onion 50 grms. chopped garlic 2 pcs. sliced tomatoes ¼ cup achue

Idol sa Kusina [EPISODE 2/JULY 10] KINULOT NA PLAPLA. image and recipe credit:idolsakusina Ingredients: 500 grms plapla 100 grms lemon grass ¼ cup lemon juice or kalamansi juice 100 grms pureed coriander leaves 50 grms pureed garlic 50 grms pureed ginger 4 pcs. pureed green chilli 1 tspn. paprika 100 grms.cornstarch 100 grms. all-purpose flour 1 cup coconut milk 2 liters cooking oil 1 tspn. salt 1 tspn. crushed peppercorn 1 jigger brandy Procedure: • Fillet the plapla and cut into portion sizes. Season with puree of garlic, ginger, coriander leaves, chili, paprika and salt. • Dredge into cornstarch and flour. Have ready fat heated oil and deep fried until crispy. Set aside. • Thread with lemon grass remaining plapla bones from gills to the tail to create curly form. • Season with pureed ginger, garlic, coriander leaves, chilli, paprika and salt. • Also dredge this into cornstarch and flour. Have ready fat heated oil and deep fried until crispy. Set aside. • St

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 chef in Oriental, Mediterranean and Western cuisine. He finished international culinary training in Italy, Switzerland, Spain, United Kingdom, Turkey, Singapore and Japan. Chef Boy Logro's exceptional cooking skills helped him rule the royal kitchen of the Sultan of Oman. He also holds the distinction of being the first Filipino to be named as an executive chef of a 5-star hotel in the country. He is currently the president of the Hotel and Restaurant Chefs Association of th