Simple Life Matters

Pandagdag sa ating Chinese menu itong Steamed Lapu-Lapu with Tofu. Tradition na ang laging paghahain ng fish sa hapag, kahit for display lang. Pero itong ginawa ni Chef Boy--sobrang sarap kaya malamang hindi ito magtatagal bilang display! Narito ang ingredients: 1 pc lapu lapu, whole, cleaned 2 packs tofu, sliced 1 piece Chinese sausage, chopped 3 pieces Chinese mushrooms, steeped in hot water then sliced 1 stalk leek, sliced 2 thumbsized ginger, sliced For the sauce 1 tablespoon oil 2 pcs garlic, minced 2 tablespoons soy sauce 3 tablespoons oyster sauce 1 tablespoon chili garlic sauce 2 tablespoons gin 1 cup chicken stock 1 tsp cilantro, roughly chopped 1 tablespoon sesame oil 1 tablespoon sugar leeks or fresh cilantro for garnish Photo and recipe credit: Idol sa Kusina For the procedure or full recipe, click here: http://goo.gl/ceL5zO

Here's Idol sa Kusina Recipe for Episode 94/May 26- SIZZLING CRISPY BEEF SHANK. INGREDIENTS: 300g boneless beef shank 1pc white onions, chopped 1pc. carrots, chopped 1 stalk celery, chopped 1/4 cup soy sauce 2 tbsp. Worcestershire sauce salt and pepper to taste foil oil for deep frying 2 tbsp butter 2 tbsp flour 1 cup beef shank stock 3 tbsp soy sauce 1 tbsp Worcestershire sauce salt and pepper to taste parsley for garnish fried garlic for garnish Photo and recipe credit: IdolsaKusina PROCEDURE: 1. Place beef shank on top of the foil, then season with salt and pepper. 2. Add soy mire poix, soy sauce and Worcestershire sauce. 3. Wrap the beef and make sure it is sealed tightly. 4. Boil the beef for 2 hours until beef is soft. 5. when done, drain the beef and deep fry until crispy. Chop into serving pieces and place on sizzling plate then pour gravy on top and garnish with parsley and fried garlic. FOR THE GRAVY --- make roux

Here's Idol sa Kusina Recipe for Episode 89/April 21- Bicol Express with Bagnet. Ingredients: 400g pork belly 1 liter water salt to taste 1 tbsp whole black peppercorns 2 whole red onions, wedges 5 cloves garlic, pounded 80 g. of pork fat, cut into half inch cubes 12 to 15 finger chilies, sliced 2-3 pcs labuyo, sliced (optional) 1 large red onion, peeled and thinly sliced 1 thumb-sized piece of ginger, finely chopped 4 cloves of garlic, finely chopped 1/4 cup bagoong alamang 3 to 4 tbsps. of cooking oil 1 1/2 - 2 cups coconut cream ground black pepper to taste Photo and recipe credit: Idol sa Kusina Procedure: For the bagnet, boil pork until tender in water, salt, peppercorns, onions and garlic. When done, punture the skin with a fork and patdry before frying. Set aside. In another pan, heat the oil and add the pork fat and cook over high heat. Add the ginger, garlic, chilies and onions. Cook, stirring, until fragrant, about a minute. Add in

Here's Idol sa Kusina Recipe for Episode 88 /April 14- MAGIC CRISPY NOODLE MEDLEY. Ingredients: ¼ kg small prawns  ¼ cup slurry 3 cups water 4 cloves garlic, minced ¼ cup vegetable oil 1 pc. small onion, diced ¼ kg pork belly, sliced 3 pcs. Chinese sausages, sliced on an angle ¼ kg squid balls 2 sachets 8g MAGGI MAGIC SARAP 2 tbsp. soy sauce ½ tbsp. Hoisin sauce ½ tbsp. MAGGI OYSTER SAUCE 150g pancit sotanghon 150g pancit canton 1 pc. medium carrot, julienned Procedure: 1. Fry pansit canton and sotanghon to form a nest like bedding. Set aside. 2. Remove heads and shells from prawns. Simmer in water for 30 minutes. Strain and discard shell. Set aside prawn stock. 3. Combine garlic and oil in a wok. Sauté until light golden brown. Add onion and sauté for 1 minute. Set aside. 4. Add pork belly and sauté for 2 minutes. Add Chinese sausages and squid balls. Cook for 2 minutes. 5. Add prawn stock and bring to simmer. Season with MAGGI MAGIC SARAP.

Here's Idol sa Kusina Recipe for Episode 62- Sept. 16- GRILLED AND FRIED CHICKEN TERIYAKI. Ingredients: 1kg. chicken breasts (cut into chunks) salt and pepper to taste ½ cup cornstarch 500 g. onion leeks, white part only (cut into 1 inch long) ½ cup teriyaki sauce Oil for deep frying 1kg. chicken thigh, deboned salt and pepper to taste ¼ cup sesame seeds ½ cup teriyaki sauce 2 tbsp. spring onions for garnish Procedure: 1. Season the chicken breasts with salt and pepper and dredge in cornstarch. Thread on bamboo skewers alternating chicken breasts and leeks, 3 pieces each stick, and set aside. 2. Season chicken thigh with salt and pepper, and set aside 3. Deep fry chicken skewers until cooked. Drizzle or brush with teriyaki sauce. 4. Pan grill chicken thigh until done; brush with teriyaki sauce while grilling. 5. Place on plate the fried and grilled chicken and garnish with sesame seeds and spring onions. For Teriyaki Sauce: 1 cup. Japanese soy sauce 1

Here's Idol sa Kusina Recipe for Episode 62- Sept. 16- LYCHEE DRINK. Ingredients: 150 ml. syrup from the canned lychee 50 ml. ice cold water 1 Lime juice 6 lychees mint leaves for garnish Lemongrass as toothpick for lychees Procedure: 1. Combine all ingredients and mix. 2. Skewer lychee with lemongrass and serve   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 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 I

Here's Idol sa Kusina Recipe for Episode 62- Sept. 16- TEMPURA WITH SESAME SOBA NOODLE. Ingredients: For Tempura: 1 kg. squid with ink cut into crisscut cuts For Tempura Batter: 700 g Showa flour 5 pcs. egg yolk 1 ½ cups ice cold water 250 g cube ice ¼ -1/3 cup squid ink Procedure: 1. Have ready mixing bowl. Combine all ingredients, showa, egg yolk, squid ink, water and mix well. Then add the ice cube. 2. Dredge squid into corn starch, then dip into tempura batter. 3. Have ready heated oil, deep-fry the squid until crispy, and set aside. 4. Place on the bowl sesame soba noodles. Top with squid tempura. To Prepare Sesame Soba Noodles: Ingredients: 1kg. dried soba (buckwheat) noodles - cooked 1½-inch.ginger, thin match sticks and blanched 1 medium carrot, thin match sticks and blanched 4 spring onions, chopped For Sauce: 1½ cups instant dashi stock ½ cup Japanese soy sauce 1/3 cup mirin good pinch each salt and pepper For Garnish: Pickled ginger

Here's Idol sa Kusina Recipe for Episode 62- Sept. 16-  SPICED CHORIZO AND CRAB WITH DINNER ROLL. Ingredients: 4 pcs. fresh crab 2 tbsp. cooking oil 6 small shallots, diced 6-8 cloves garlic, minced 3 tbsp. minced ginger 1 red finger length chili, deseeded and sliced 3 cups chicken stock 4 tbsp. black bean paste 4 tbsp. bottled sweet chili sauce ½ cup bottled sweet tomato ketchup 1 tbsp. sugar 2 tbsp. rice wine 2 tbsp. salt 1 tsp. pepper 2 tbsp. corn starch mixed with 3 tbsp. water 2 eggs lightly beaten 2 sprigs coriander leaves (cilantro), to garnish 2 springs onion, to garnish 12 pcs. soft dinner roll 2 pcs. Lucban chorizo 2 pcs. Vigan chorizo 2 pcs. adobo chorizo 2 pcs. spicy longganisa For Chili Ginger Sauce: 5-6 red finger length chilies, deseeded 6 cloves garlic, peeled chopped 4 slices fresh ginger chopped 2 tsp. sugar ½ tsp. salt 1 tsp. rice vinegar 1tbsp. water Procedure: 1. If the crabs are still alive, put them in the freezer for 15

Here's Idol sa Kusina Recipe for Episode 61 / Sept. 9- CARAMEL FRAPPUCINO. Ingredients: ½ cup brewed coffee 3 tbsp sugar ½ cup milk 2 cups ice Caramel syrup (in squeeze bottle) Whipped cream to top Procedure: 1. Brew coffee beans using BIASLETTI COFFEEMAKER. Let cool 2. Blend coffee, caramel, ice, milk and sugar in a blender. 3. Top with whipped cream and drizzle with caramel syrup. 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 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 West

Here's Idol sa Kusina Recipe for Episode 61 / Sept. 9- PORK ADOBO BURGERS WITH KESONG PUTI. Ingredients: 700g. lean meat ground pork 300g. pork ground fat ¼ cup soy sauce ¼ cup crispy fried chopped garlic ½ cup. all-purpose flour 1 tbsp. chicken powder ¼ cup chopped onion ¼ cup vinegar 2 pcs.beaten egg 100g. kesong puti cubes 2tbsp. cooking oil 10g. chopped parsley 6 burger buns, toasted or grilled 2 pc salad tomato, sliced 1/2 head romaine lettuce skewers for securing the burger PROCEDURE: 1. Combine all ingredients except kesong puti and cooking oil. Form into round burger, and set aside. 2. Have ready heated burger pan. With oil pan grill the burger until done. 3. Place grilled burger onto the bun then top with lettuce, tomato slices and kesong puti. Garnish with chopped parsley. Skewer to secure the burger. image and recipe credit:idolsakusina Watch Idol sa Kusina on GMANews with Chef Boy Logro. Practical tips and special techniques in cooking taugh

Here's Idol sa Kusina Recipe for Episode 61 / Sept. 9- GROUND BEEF KALDERETA MAPO TOFU. Ingredients: 700 g. lean ground beef 300g regular ground beef 1 cup. Shaoxing Chinese wine ½ cup soy sauce 1 tsp. dark mushroom soy sauce 1 tbsp. sugar 1 tbsp chopped garlic 1 pc. chopped onion 2 cups. chicken stock 1 tsp. salt 1tsp. chicken stock ½ cup. corn starch 300g. mapo tofu, cut into cubes 1pc. green bell pepper 1pc. red bell pepper Procedure: 1. Sauté garlic, onion, ground beef. Flambé with Shaoxing, add chicken stock, soy sauce, dark mushroom soy sauce, sugar, salt, pepper. Simmer until cooked. 2. Add slurry corn starch to thicken. Lastly add tofu. Place on plate and garnish with red and green bell pepper. 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 of humor and a sprinkling of lessons in life. IDOL SA KUSINA has all the right ingredients for a sho

Here's Idol sa Kusina Recipe for Episode 61 / Sept. 9- LECHON MANOK WITH CURRY SAUCE. Ingredients: 2 kg. (2pcs.) whole chicken ½ cup. lemon grass, chopped 15 g. fresh coriander leaves 2 pcs. fresh tomato 20 g. ginger 20 g. peeled garlic 2pcs. green chilli finger 2 cups. coconut milk 1 tsp. cardamom powder 1 tsp. coriander seeds powder 1pc. red onion 1tsp. turmeric powder 1tsp. salt 1tsp. white pepper ¼ cup cooking oil Serve with rice Procedure: 1. Combine all ingredients, except chicken, into the blender until pureed. And set aside. 2. Season with salt and pepper, and marinate whole chicken in 1 cup liquid puree. 3. Have ready heated oven and roast chicken until done. Remove chicken from roasting pan, add the remaining liquid curry puree. Simmer until thick to make the curry sauce. 4. Cut lechon manok into portion size and pour the curry sauce on top. Serve with white rice. image and recipe credit:idolsakusina Watch Idol sa Kusina on GMANews with Che

Here's Idol sa Kusina Recipe for Episode 60 / Sept. 2 CLAM AND MUSSEL SOUP WITH BREAD STICKS. Ingredients: 1 kg. jumbo clams 1 kg. Australian mussel half shell (big size) 2 tbsp. cooking oil 2 tbsp. finely chopped fresh root ginger 1 tbsp. finely chopped garlic 1 tbsp. finely chopped spring onion 2 tbsp. shaoxing rice wine 8 cups. water 12 pcs. bread sticks 1 tsp. salt 1 tsp. white pepper PROCEDURE: 1. Start by washing clam and, mussel thoroughly, then soak them in clean water until it is time to drain them and toss them in the wok. 2. In a preheated wok, heat oil and stir-fry root ginger, garlic and onion until fragrant. 3. Over high heat, add clams, mussel, and Shaoxing and stir-fry for 2 minutes to mix everything together. 4. Cover and cook for about 3 minutes. Add salt. White pepper, and garnish with spring onion. image and recipe credit:idolsakusina Watch Idol sa Kusina on GMANews with Chef Boy Logro. Practical tips and special techniques in cooking

Here's Idol sa Kusina Recipe for Episode 60 / Sept. 2 BAKED POTATO AND SALMON AU-GRATIN. Ingredients: 1 kg. peeled round slices potato (pre-boiled) 1 kg. aalmon fillet 100g. per piece 1 tbsp. mustard 1 tsp. salt 1 tsp. white pepper 50 g. all-purpose flour 2 cups fresh cream 2 cups white sauce (béchamel sauce) 50 g. butter 2 tbsp. cooking oil 100 g. mozzarella cheese 30 g. parmesan cheese ¼ cup white wine 1 cup fresh milk 1 tbsp. chicken powder 10 g. chopped parsley Procedure: 1. Season salmon with salt and pepper. Brush with mustard. Dredge into flour. Pan grill until half done. Flambé with white wine. Set aside. 2. Have ready microwave safe ceramic dish and brush surface with melted butter, then bed with potato on top with half-done salmon and set aside. 3. Boil milk, add white sauce, all-purpose cream, chicken powder, and then pour over into salmon, grated mozzarella cheese. Cover with cling wrap. 4. Place into G.E. MICROWAVE OVEN for 5 mins. then sprinkl

Here's Idol sa Kusina Recipe for Episode 60 / Sept. 2 MUSTARD CREAM GRILLED CHICKEN PASTA. Ingredients: 10 pcs. chicken breasts, deboned 2 tbsp. yellow mustard ½ cup all-purpose cream 1 cup béchamel sauce ½ cup chicken stock 1 tbsp yellow mustard 500g. al-dente pasta (pre-cooked) fettuccini 1 tsp.salt 1 tsp.white pepper 1 tbsp. white wine 30 g. butter 2 tbsp. cooking oil ¼ cup parmesan cheese 10 g. chopped fresh basil Procedure: 1. Flatten chicken breasts, season with salt and pepper, and brush with mustard. 2. Pan grill flattened chicken in little oil, then de-glaze with white wine, turn once, until done. And set aside. 3. Melt butter in pan, add al-dente pasta and season with salt, pepper and set side. 4. Combine béchamel white sauce, mustard, all-purpose cream and chicken stock into sauce pot until creamy. 5. Place pasta on a plate, and top with GRILLED CHICKEN SLICES and pour mustard cream sauce. 6. Sprinkle with chopped fresh basil and parmesan c

Here's Idol sa Kusina Recipe for Episode 59- Aug. 26-ASIAN CREAMY TUNA SALAD. Ingredients: 1.5 kg. tunaloin cut into portion size 150 g. each 1 tbsp. crushed black peppercorn 1 tbsp. salt 1 tbsp. mustard 100 g. spinach (blanched) ¼ cup lemon juice ½ cup Olive oil 500 g. Iceberg lettuce 2 pcs. tomato slice 2 pcs. cucumber slice Procedure: 1. Season with salt, pepper, and mustard the tunaloin. Pan-sear until done and set aside . 2. Cut the lettuce into chunks, and the spinach too. Place in salad bowl and top with seared tuna. Pour over the top with creamy lemon dressing. Garnish with tomato and cucumber. How to prepare cream : 1. Combine olive oil, lemon juice, salt, white pepper, mixing well until mixture becomes creamy. And lastly add mayonnaise. 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 of humor and a sprinkling of lessons in life. IDOL SA KU

Here's Idol sa Kusina Recipe for Episode 59- Aug. 26- LEMON CHICKEN. Ingredients: 1.5 kg. boneless chicken 1 cup cornstarch 2 pcs. beaten eggs 1 cup lemonade ¼ cup calamansi juice 2 tbsp. custard powder 2 pcs. dayap slices for garnish 2 cups cooking oil for deep-fry 1 cup chicken stock ¼ cup sugar 10 g. spring onion Procedure: 1. Season with salt and pepper. Debone chicken. Dredge into cornstarch, soak into egg, and deep fry until golden brown, and set aside. 2. Sauté garlic and ginger purée. Add chicken stock, lemonade, calamansi juice, slurry custard powder, slurry cornstarch and sugar until mixture thickens . 3. Cut into portion bite size chicken and pour on top with lemon sugar sauce. Sprinkle with spring onion. 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 of humor and a sprinkling of lessons in life. IDOL SA KUSINA has all the right ingredien

Here's Idol sa Kusina Recipe for Episode 59- Aug. 26- FIERY CHINESE POPPERS WITH CASHEW NUTS. Ingredients: 12 pcs. prawns, peeled but leave tail and head ½ cup cashew nuts, roasted 1 cup. catsup ¼ cup hot chili sauce 1 pc. chopped onion ¼ cup chopped garlic ¼ cup cooking oil 2 pcs. green chili, chopped 1 tbsp. salt 10 g. spring onion Procedure: 1. Sauté garlic, onion and green chili. Add prawns, catsup, hot chili sauce and season with salt and pepper. 2. Place on plate and sprinkle on top with cashew nuts and garnish with spring onion. 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 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 h

Here's Idol sa Kusina Recipe for Episode 58- Aug. 19-GOTONG BAGNET. Ingredients: 1kg. pork belly (pre-boiled and tender) 500 g. ox tripe(pre-boiled and tender) 50 g. ginger purée 50 g. garlic purée 1pc. onion, chopped 1 cup cooking oil for deep-fry 1kg. rice 2liters water 10 g. chopped spring onion 2 g. casubha or saffron ¼ cup crispy fried garlic for garnish 1 tbsp. salt 1 tbsp. white pepper powder 1 tbsp. chicken powder Procedure: 1. Sauté in deep stock pot with oil, purée garlic, ginger, onion. Add ox tripe, stock or water. Then, boil rice and casubha. Simmer until done. Season with salt, pepper and chicken powder. 2. Deep-fry pork belly until crispy and set aside. 3. Place into bowl the goto on top with Crispy pork belly. Garnish with crispy garlic and spring onion. 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 of humor and a sprinkling of l

Here's Idol sa Kusina Recipe for Episode 58- Aug. 19-BEEF TAPA WITH COFFEE SAUCE OVER RICE. Ingredients: 1.5 kg.tenderloin beef (flattened) 2 cups black coffee liquid ¼ cup calamansi juice ¼ cup soy sauce ¼ cup corn starch 200 g. onion ( cut into rings) 1 tsp. salt 1 tsp. white pepper powder ¼ cup. cooking oil 10 g. chopped cilantro White rice good enough for ten servings 1cup chicken stock 1 tbsp. chopped garlic Procedure: 1. Marinate tenderloin beef, calamansi juice, salt,pepper, soy sauce. Pan-grill until done, and set aside. 2. Sauté in sauce pot with oil, garlic, onion ring until translucent. Add liquid coffee and the remaining marinade liquid. Allow to boil. Thicken with slurry corn starch. Season to taste. 3. Place on plate Bistek Tagalog over the top with sautéed onion rings and the sauce. Garnish with roughly cut cilantro. image and recipe credit:idolsakusina Watch Idol sa Kusina on GMANews with Chef Boy Logro. Practical tips and special techniqu