Simple Life Matters

Cheese Pimiento Ingredients and Procedure. Ingredients: 60 g red pimientos, canned, drained 300 g cheddar cheese 250 g mayonnaise 4 pcs Pandesal 6 pcs biscocho 12 pcs gallieta or egg cracklets Procedure: https://goo.gl/3MQyTK

Alamin ang iba't-ibang Slicing Techniques na ituturo sa atin ni Chef Boy! Sa kanyang mga techniques, siguradong pwede ka rin maging isang Idol Sa Kusina!

BIBIMBAP Recipe Ingredients: 3 cups cooked rice 100g beansprouts a bunch of spinach 2 small size of zucchinis 5-7 shitake mushrooms 250g grams of ground beef 1 small carrot eggs 1/3 cup soy sauce 1/4 cup hot pepper paste 1/3 cup garlic, minced 1 tbsp sesame seeds, toasted 1/4 cup sesame oil vegetable oil spring onions for garnish Cooking Instructions: 1. Blanch beansprouts and set aside in a bowl, then season with salt, add garlic and sesame oil. Put in on the platter. 2. Next blanch the spinach for a minute. Then rinse it in cold water a few times and squeeze it lightly, Mix it with salt, soy sauce, minced garlic and sesame oil. Put in on the platter. 3. Saute zucchini in a pan over high heat. When it’s cooked, it will look a little translucent. Put it on the platter. 4. Slice shitake mushrooms thinly and saute. Add soy sauce, sesame oil and sugar and stir it for 2 minutes. Put it on the platter. 5. On a heated pan, cooked ground beef. Add minced garlic, soy sauce, sugar, black pepper

Dynamite Recipe Ingredients: 20 finger chilies (siling pansigang) 20 spring roll (lumpia) wrappers ½ kilo ground beef 1 40 grams pack taco seasoning mix 1 medium onion 3 cloves garlic 2 tbsp vegetable oil for sautéing 3 cups vegetable oil for frying cheddar cheese, cut into strips salt and pepper, to taste Cooking Instructions: 1. Heat oil in pan. Sauté onion and garlic. Add ground beef and taco seasoning. Season with salt and pepper to taste. Cook for 10 to 15 minutes. Set aside. 2. Wash the chilis. Cut them longitudinally, like creating a slit from the cap of the chili and near its tip. Remove the insides of the chili (the seeds and the white stuff). It looks quite presentable if you don’t cut the stalk. 3. Stuff each chili with your cooked ground beef and a strip of cheese. Wrap your stuffed chilis with your lumpia wraps as you would a spring roll or shanghai. 4. Deep fry your chili rolls in medium heat in a cooking pan for 5-7 minutes or until the wraps turn into a golden brown. Se

Sweet Chicken Asado Recipe Ingredients 2 lbs. chicken thighs (bone-in) 3 tablespoons soy sauce 2 tablespoons sugar 4 cloves crushed garlic ½ teaspoon 5 spice powder 4 pieces star anise 3 tablespoons cooking oil 2 cups chicken broth ½ teaspoon salt ¼ teaspoon ground black pepper 3 tablespoons cooking oil Instructions 1. Rub salt all over the chicken. Let it stay for 10 minutes. 2. Heat the cooking oil in a wide cooking pot. 3. Pan-fry both sides of the chicken in medium heat for 5 minutes per side. 4. Scoop out the excess oil. Add the garlic and cook until light brown. 5. Pour-in the soy sauce and chicken broth. Stir and let boil. 6. Put-in the 5 spice powder and star anise. Cover and simmer for 30 to 35 minutes. Note: Add water if needed. 7. Add-in the sugar and ground black pepper. Stir. 8. Transfer to a serving bowl. Serve. 9. Share and enjoy!

Sweet Orange Chicken INGREDIENTS: For the marinade and sauce: 1 ½ lbs. boneless skinless chicken thighs or breasts, cut into 1 ½” pieces ¾ cup low sodium chicken broth (water is fine) ¾ cup fresh squeezed orange juice (fresh is great but use what you have) 1 ½ tsp. grated orange zest (optional, but oranges it up) 8 thin strips orange peel (optional) 6 tbsp. distilled white vinegar ¼ cup soy sauce ½ cup dark brown sugar 3 medium garlic cloves, minced 1 tbsp. fresh grated ginger (or a tsp. of powdered) ¼ tsp. cayenne pepper 1 tbsp. plus 2 tsp. cornstarch 2 tbsp. cold water For coating and frying: 3 large egg whites 1 cup cornstarch ½ tsp. baking soda ¼ tsp. cayenne pepper 3 cups peanut oil (or canola oil) INSTRUCTIONS: 1. For the marinade and sauce Place the chicken in a Ziploc bag; set aside. In a large saucepan, combine the chicken broth, orange juice, zest, vinegar, soy sauce, brown sugar, garlic, ginger and cayenne pepper; whisk until the sugar is fully dissolved. Measure out ¾ cup o

Lechong Paksiw INGREDIENTS: 1 1/2 kg leftover Lechon 3 cups Lechon sauce 2 cups beef stock (or beef builion dissolved in 2 cups of water) 6 cloves garlic, crushed 2 large onions, chopped 1 teaspoon whole peppercorn 8 pieces dried bay leaves 1/2 cup soy sauce 3/4 cups vinegar 3/4 cups sugar salt to taste INSTRUCTIONS: 1. Heat a cooking pot and pour-in the beef stock. Bring to a boil. 2. Put-in the garlic and onions then cook until the texture becomes soft. 3. Add the whole peppercorns, dried bay leaves, and soy sauce. 4. Put-in the leftover Lechon and simmer for 30 to 35 minutes. 5. Add the vinegar and bring to a boil. Simmer for 10 minutes. 6. Add the sugar and Lechon sauce then simmer for another 5 minutes. 7. Dash-in some salt to taste then stir. 8. Turn off the heat and transfer to a serving plate. 9. Serve hot with rice. Share and enjoy! Source : Kusina ni Master

Mini (Quails) Scotch Eggs INGREDIENTS: 4 good quality pork sausages, skins removed 250g pork mince 8-10 quails eggs 3 spring onions 8 sage leaves 2 chicken eggs, whisked (if you're using quail eggs for this bit you'll need about 10) Flour Breadcrumbs INSTRUCTIONS: 1. Bring a pan of water to the boil and pop in the quail eggs to boil. If you want the yolks fully cooked, boil them for 3 minutes, if you like the yolk a little soft, go for 2. When the time is up, get them out of the pan with a slotted spoon & pop in a bowl of very cold water. 2. Meanwhile, mix together the sausage meat & pork mince. Add the finely chopped sage leaves and spring onions. Season it well with salt & pepper and get your hands in there to mush it all together. 3. Next you need to peel the eggs. Quails eggs are notoriously time consuming to peel, the easiest way is to remove a bit of shell, then pinch the white membrane underneath the shell with your thumbnail and peel that - the shell simply

Spice Roasted Salmon INGREDIENTS: 1½ tablespoons olive oil, divided 4 (6-ounce) sustainable salmon fillets 3/4 teaspoon garam masala 5/8 teaspoon kosher salt, divided 1/3 cup plain 2% reduced-fat Greek yogurt 2 tablespoons chopped chives 2 tablespoons crème fraîche or sour cream 1 teaspoon fresh lime juice 1 lemon, cut into wedges INSTRUCTIONS: 1. Add 2 teaspoons olive oil to a large saute pan over medium-high heat, swirling to coat. 2. Sprinkle the salmon evenly with 3/4 teaspoons garam masala and 1/2 teaspoon salt. 3. Add the salmon to the saute pan, skin side down and cook for 7 minutes. 4. Flip the salmon and cook for an additional minute or until desired degree of doneness. 5. While waiting for the salmon to cook, combine 2½ teaspoons olive oil, 1/8 teaspoon salt, Greek yogurt, creme fraiche, lime juice, and chives in a small bowl. Stir to combine. 6. Top each salmon fillet with a dollop of the yogurt mixture and serve with lemon wedges. Source: I Can Cook That

Spicy Orange Chicken Wings INGREDIENTS: 6 chicken wings (or 1 1/2 lbs. drumettes) 1 tablespoon oil 1 tablespoon all purpose flour 1/2 teaspoon salt zest of 1 orange juice of 2 oranges 1 finely chopped garlic clove 6 tablespoon firmly packed brown sugar 1 tablespoon honey 2 tablespoon Sriracha 1 teaspoon tapioca starch INSTRUCTIONS: 1. Preheat oven to 425 F. Line a baking sheet with parchment paper. Spray with non stick spray. 2. Toss chicken with oil. Then toss chicken with flour. 3. Place chicken pieces on baking sheet and bake for 15 minutes. Flip chicken pieces and then bake another 15 minutes. 4. While chicken is cooking, let's make the sauce. 5. In a saucepan combine orange zest, orange juice, garlic, sugar, honey and Sriracha. Bring to a boil and boil for 2 minutes. 5. In a small bowl, combine tapioca and 2 teaspoons water. Whisk to combine. Add to sauce and cook for 1 more minute. 6. Transfer chicken wings to a bowl. Pour sauce over the chicken and toss well. 7. Serve immedi

Calamari Tacos with Salsa Naranja INGREDIENTS 1 1/2 pound squid, sliced 1 orange, juice 1 lime, juice 2 cloves garlic, chopped 1 thumb ginger, grated 1 tablespoon soy sauce 1/2 teaspoon sesame oil 1 tablespoon chipotle chili powder or gochugaru (Korean chili pepper flakes) 1 tablespoon oil 12 corn tortillas, lightly toasted 1 1/2 cups onion and cilantro relish 1 cup salsa naranja 4 tablespoons toasted sesame seeds DIRECTIONS 1. Marinate the squid in the orange juice, lime juice, garlic, ginger, soy sauce, sesame oil and chili powder for 30 minutes. 2. Heat the oil in a pan over medium-high heat. 3. Add the squid and saute until cooked, about 2-3 minutes. 4. Assemble tacos with the squid on the tortillas topped with onion and cilantro relish, salsa naranja and toasted sesame seeds. Source : Closet Cooking

Pininyahang Bistek INGREDIENTS: 1/2 kilo pork. Thinly sliced 1 cup sweet fresh pineapple. Tidbits cut. (canned is fine). 1 cup pineapple juice 1/2 cup water 1 tbsp. calamansi or lemon juice 1 tbsp oyster sauce 1/4 cup soy sauce 1 large red onion. Sliced into rings 4 cloves garlic. Crushed 3 tbsp. cooking oil Salt & pepper to taste FOR CONSTARCH MIXTURE: 1 1/2 tbsp. cornstarch 1/2 cup water HOW TO COOK PININYAHANG BISTEK: 1. Marinade pork in soy sauce, calamansi (lemon) and blackpepper in 1 hour or overnight. Put inside the fridge. 2. Heat oil in a pan and sauté the garlic. Add in the pork, sauté until color turns brown. 3. Pour the water, stir a little and cover. Let it simmer over medium heat for 15 minutes or until the pork becomes fork tender. 4. Now put-in the marinade, red onion, oyster sauce sliced pineapples, and pineapple juice. Simmer for another 5 minutes. 5. Slowly pour the cornstarch mixture (to your desired thickness) while stirring continuously. Just make sure to lowe

Pork Estofado INGREDIENTS: 1/2 kilo pork tenderloin or belly cut into cubes 1 small onion chopped 3 cloves garlic chopped 2 star anise (optional) 2 bay leaves 4 plantain bananas cut in bite size, fried 1 small carrot cut in bite size 1/4 cup green peas 1/2 cup soy sauce for marinating 1/4 cup soy sauce 3-4 tbsp brown sugar pepper to taste cooking oil enough water to cover the meat INSTRUCTIONS: 1. Marinate pork with soy sauce and black pepper for at least 1 hour (overnight is preferred.) 2. Slice plantain bananas into half or bite size and fry until all sides are light brown. Do not over fried. Set aside. 3. After marinating, sear the pork in a hot pan until all sides are brown. Remove the oil and set aside. 4. In the same pan, add a new cooking oil. Saute the onion and garlic until fragrant. 5. Pour in soy sauce, sugar, vinegar, bay leaves, star anise, and water enough to cover the meat. Bring to boil and simmer over low heat until the pork is tender. 6. Put the fried pork back and st

Creamy Lemon-Shrimp Pasta INGREDIENTS: 8-ounces dry penne pasta 1 bag (12-ounces) peeled and deveined medium shrimp Sauce: 3 tablespoons olive oil 2 garlic cloves, minced 3 tablespoons all-purpose flour 1 cup vegetable or chicken broth ½-cup shredded Parmesan Cheese ½-cup skim milk salt and fresh ground pepper, to taste 2 teaspoons lemon zest 2 to 3 tablespoons fresh lemon juice 2 tablespoons chopped fresh parsley, divided parmesan cheese, for garnish INSTRUCTIONS: Cook pasta according to the directions on the box, adding the shrimp to the boiling water for the last 3 minutes. Sauce: 1. Heat olive oil in a skillet over medium-high heat. 2. Add garlic and cook for 1 minute, or until fragrant, stirring frequently. 3. Whisk in flour; whisk until flour isn't dry. 4. Slowly whisk in the broth. 5. Cook and whisk until mixture is smooth; continue to cook until mixture boils and thickens. Remove from heat. 6. Whisk in parmesan cheese; whisk until melted. 7. Whisk in the milk; whisk until c

Dijon Ham Steak INGREDIENTS: 2 (1lb) ham steaks ½ cup Dijon mustard ½ cup pure maple syrup 2 tablespoons rice vinegar ¼ cup chicken broth INSTRUCTIONS: 1. In a medium bowl whisk together mustard, maple syrup, rice vinegar, and chicken broth. 2. Heat a large skillet to medium heat. Brush some of the glaze onto one side of the ham steak and place glazed side down into the skillet. Brush some of the glaze on top of the ham steak. Cook over medium heat, turning frequently and brushing with the glaze until cooked through and the glaze has thickened. Source: Blog Chef

Fried Pickles INGREDIENTS: 1 package egg roll wrappers 1 lb sliced deli ham 1 lb sliced Swiss Cheese 1 jar dill pickle spears Oil (for frying) 1 tablespoon cornstarch mixed with ¼ cup of cold water INSTRUCTIONS: 1. Lay out an egg roll wrapper onto a flat surface. Place a slice of ham in the middle of the wrapper, followed by a slice of Swiss, and a dill pickle spear, so that the filling is not touching the corner. Fold over the left and right corners of the egg roll wrapper to the middle. Using a brush or the bottom of a spoon, brush the cornstarch and water mixture on the edges of the egg roll wrapper. Finish rolling up and secure to make sure there are no leaks. Repeat until all of the pickles spears are used up. 2. Heat oil in a deep-fryer for 350 degrees F. 3. Deep-fry the wrapped pickles in batches, turning occasionally until golden brown. Remove with a slotted spoon and drain on a plate lined with paper towels. Source: Blog Chef

Shrimp Mac and Cheese INGREDIENTS: 1 lb elbow macaroni 8 tablespoons butter (divided) 1 (12 ounce) package uncooked shrimp, peeled and deveined, tails removed 1 teaspoon Cajun seasoning (divided) 1 tablespoon dried onion flakes 3 tablespoons flour 3 cups milk ¼ pound grated parmesan cheese 2 cups shredded cheddar cheese 4 cups shredded Monterey jack cheese 1 teaspoon parsley ¼ cup plain breadcrumbs INSTRUCTIONS: 1. Preheat the oven to 350 degrees F. Cook the elbow macaroni according to package directions. Drain and set aside. 2. Cut each shrimp into about 3 equal pieces. Melt 3 tablespoons of butter in a large skillet or medium-sized saucepan. Add the shrimp and sprinkle with ½ teaspoon of the Cajun seasoning. Cook until the shrimp starts to turn pink (they will finish cooking in the oven), about 3-4 minutes. Remove the shrimp from the pan and set aside. 3. In the same skillet, melt 2 tablespoons of butter, add the dried onion and cook over medium heat for about 1 minute. Whisk in the

Shrimp Wrapped in Bacon Ingredients: 1 lb of bacon (thin sliced) 1 lb. shrimp fresh jalapeno sliced Procedure: 1. Clean and devein all the shrimp. 2. Cut the bacon in half. 3. Lay one slice of jalapeno in the center of the bacon top with a shrimp, fold bacon over shrimp and put on foil wrapped cookie sheet seam side down. 4. Turn broiler on and set pan on second level from the top. 5. Broil until just starting to brown, check often. 6. Turn oven to 400 and move pan to bottom and cook for about 5 minutes more to help brown the bottom. Source: No Bull Recipes

Homemade Ramen, Bacon and Shrimp Stir Fry INGREDIENTS: ½ recipe of from-scratch ramen, or 2 instant ramen packages, seasoning packets discarded 1 teaspoon sesame oil 2 teaspoons fish sauce 1 tablespoon chili garlic sauce 3 pieces bacon, cut into ½-inch pieces ½ medium onion, thinly sliced ¼ pound medium shrimp, peeled and deveined 1 egg, lightly beaten 2 tablespoons each thai basil, mint, and cilantro INSTRUCTIONS: 1. If using homemade ramen noodles, you'll cook them in boiling water for one minute and then drain and rinse with cool water. Otherwise, cook instant ramen noodles according to package; drain and rinse with cool water. 2. In a small bowl whisk together sesame seed oil, fish sauce and chili garlic sauce. 3. Heat a large skillet over medium-high heat. Add bacon; cook and stir until fat has rendered and bacon is golden brown, 3-5 minutes. Stir in onions; cook and stir 3-5 minutes more, until onions are soft and translucent. Add shrimp; cook and stir until pink throughout.

Ginataang Kuhol INGREDIENTS: 1 kilo of kuhol (snail)  1 kilo of shredded coconut  1 thumb-sized piece of ginger, julienned 1 head of garlic, crushed and chopped 1 onion, halved and sliced thinly 1-3 hot chili peppers, chopped 1 tbsp. of cooking oil salt and pepper sliced leeks for garnish  INSTRUCTIONS: 1. Soak kuhol in water for 2 - 3 hours, then wash thoroughly to remove any undigested food. 2. Break the tails by tapping with the handle of a knife to loosen the meat from the shell. 3. Wash again and set aside. 4. Extract the shredded coconut to get the pure coconut milk (gata), then set aside. 5. Pour about 2 cups of water on a shredded coconut then extract it again to get the coconut milk. Set aside. Take note, do not mix the pure coconut milk to none pure coconut milk. 6. Heat the cooking oil in a skillet or wok. 7. Saute the garlic and ginger until fragrant then add the sliced onion and chili pepper until transparent. 8. Add the drained kuhol and cook over high heat. 9. Add the 2