Simple Life Matters

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 88 / April 14- BANANA SPLIT. Ingredients: 2 scoops vanilla ice cream 2 scoops chocolate ice cream 2scoops strawberry ice cream 1 large ripe banana, sliced lenghtwise 2 tablespoons chocolate syrup 2 tablespoons chocolate sprinkles 2 tablespoons mini marshmallows 2 tablespoons peanuts whipped cream 5pcs cherries 4 ice cream cones Procedure: 1. Place ice cream on a bowl, then top with the rest of the ingredients. Serve immediately.

Here's Idol sa Kusina Recipe for Episode 84 / March 17- ADOBONG PUSIT SA GATA. Ingredients: 400g baby squid, cleaned and ink seperated 1/3 cup white vinegar ¼ cup soy sauce ½ cup coconut milk 2 cloves garlic, crushed 2 stalks of spring onions 1 bay leaf 2 pcs. labuyo 1 cup cornstarch oil for deep frying cilantro for garnish Photo and recipe credit:Idol sa Kusina Procedure: 1. Put squid in a pot with all the ingredients. 2. Cook over low heat until squid is tender. Adjust seasoning to your preference. 3. Remove squid when done and dredge in cornstarch. 4. Deep fry and set aside. 5. Meanwhile, let the sauce simmer until reduced and serve on the side. 4. Garnish with cilantro and serve hot with steamed rice.

Here's Idol sa Kusina Recipe for Oct. 7- Episode 64- ORGANIC VEGGIE SALAD WITH GRILLED BEEF. INGREDIENTS: 1 large red onion, peeled and cut into thin rings 500 g beef (1 lb) beef tenderloin, roasted and grilled, sliced thinly 200 g leafy green lettuce, leaves separated and rinsed well 4 spring onions, chopped 1 medium cucumber sliced 1 medium tomato, cut into small wedges 2 springs coriander leaves 1 sprig mint leaves FOR DRESSING INGREDIENTS: 2 cloves garlic, peeled 5 fresh red finger – length chillies, seeds removed 1 bunch coriander leaves, rinsed and chopped 1 tbsp. sugar 2 tsp. fish sauce 1 tbsp. lime juice ½ tps. Salt ½ tsp. freshly ground black pepper PROCEDURE: 1. Prepare the Dressing by grinding the garlic, chillies, coriander leaves and sugar to a fine paste in a mortar. Transfer the paste to a small bowl and stir in the fish sauce, lime juice, sugar, salt and black pepper. Stir in the onion rings and sliced b

Here's Idol sa Kusina Recipe for Episode 63 / Sept.30- MAGIC DINENGDENG. INGREDIENTS: 1 cup rice washing 2 cups cubed squash 2 cups squash flowers 4 medium tomatoes, quarterd 1 cup patani 1 ½ cups malunggay fruit, skinned and cut into 1/4” slices 2 medium eggplant, sliced horizontally into 2” pieces 1 ampalaya, sliced diagonally into 2” pieces 1/4 cup bagoong isda 1 piece bangus, sliced and fried, broiled or grilled 1 8g sachet MAGGI MAGIC SARAP 1 cup saluyot leaves PROCEDURE: 1. In a pot, bring rice washing to a boil. Add squash, tomatoes and patani, then lower to a simmer. Cook for 3 minutes more. 2. Add malunggay fruit, eggplant, ampalaya and bagoong. Cook for 2 minutes or until tender. 3. Season with MAGGI MAGIC SARAP. Add fish and saluyot leaves. Cover and simmer for another 3 minutes.    image and recipe credit:idolsakusina Watch Idol sa Kusina on GMANews with Chef Boy Logro. Practical tips and special techniques in cooking taught with a dose

Here's Idol sa Kusina Recipe for Episode 63 / Sept.30- CALLOS OX TRIPE AND KNUCKLES IN GARLIC TOMATO SAUCE. INGREDIENTS: 1 kl ox tripe 1 kl ox knuckles 250g slab of bacon 2 pcs chorizo bilbao 1 pc small onion, quartered 2 sticks celery, with leaves 6 pcs cloves garlic 1 tbsp black peppercorn spring of parsley 2 tbsp olive oil 2 tbsp chopped onion 1 tbsp minced garlic 200g tomatoes, skinned, seeded and chopped 200g can pimientos, cut into strips 400g chick peas, boiled and skinned 2 tbsp paprika 1 tsp freshly ground black pepper 50g grated parmesan cheese Procedure: 1. place the tripe, knuckles, bacon. sausage. quartered onions, celery, whole garlic cloves, peppercorns and parsley in a l arge pot and add sufficient water to cover. 2. bring to boil, then reduce to a simmer and skim off the froth as it comes to the surface. remove the sausage after 30 minutes and the other meats, including tripe, as they become tender. de-bone the knuckle and cut into chunks. cut tripe and bacon in