Simple Life Matters

Here's Kusina Master Recipe- Pan-Fried Chicken Fillet Kai Lan. Ingredients: 300 g.- Chicken Breast Meat, Sliced 6 pcs- Baby Kai Lan, cleaned Marinade: 1/2- egg 1 tbsp- Maggi Liquid Seasoning 1 tbsp- Shaoxing wine 1 tsp- sugar 1 tbsp- corn flour Sauce: 3 tbsp- water 1 tbsp- Maggi Liquid Seasoning 1 tbsp- Sugar 1/2 tbap- Light Soya sauce recipe and image credit:kusina master Procedure: 1. Mix chicken breast meat with marinade and marinate for 30 minutes. 2. Heat up to 5 tbsp. oil. Pan-fry chicken breast until golden brown. Dish up. 3. Blanch baby Kai Lan in boiling water with 1 teaspoon oil and salt until cooked. Dish up and arrange a serving platter. 4. Cook sauce in clean wok until thick. Add in fried chicken breast meat and stir fry until well mixed. 5. Dish up and serve with babay kai lan.

Here's Kusina Master Recipe- Crispy Fresh Cuttlefish in Sweet and Sour Sauce. Ingredients: 1kg Fresh cuttlefish cut into pieces. 1 tablespoon shredded red chili. 1 tablespoon shredded ginger Sauce: 2 tbsp. worcestershire sauce 2 tbsp. tomato sauce 2 tbsp. chili sauce 1 tbsp. black vinegar 2tbsp. sugar 1 tbsp. light soya sauce 1/2 tbsp. oyster sauce 5 tbsp. water Procedure: 1. Blanch cuttlefish in boiling water for half minute. Dish and drain. 2. Heat-up oil for deep frying, put in fresh cuttlefish and deep-fry until dry and crispy. Dish and drain. 3. Pour sauce into a wok and cook until thick. Add in fried cuttlefish, shredded red chilli,  ginger and mix well. Dish up and serve. image and recipe credit: kusina master

Watch Kusina Master: Jan. 19, 2012 episode as Kusina Master- Chef Boy Logro prepares Mango Kerabu . “Kusina Master” is a 15-minute cooking show in front of live audiences that will unravel the secrets in making everyday foodpreparation fun, easy and exciting. Hosted by Chef Pablo “Boy” Logro, the one and only “Idol sa Kusina,” will guide every viewer to a step-by-step food preparation with practical cooking tips added with special techniques in making everyday dishes with a “wow” factor. video credit:kusina master

Here's Kusina Master Recipe- Lombello Tessinoise. Baked pork loin with tomato pandue and mozzarella cheese in tomato coullis sauce. Served with mashed potato and add buttered vegetables. Ingredients:                                Weights:      Units/Grams Pork loin cut into flatten                 150               grams Mustard                                        1                   tbsp. Salt and crushed pepper                                     pinch Flour                                            10                  gram Cooking oil                                  1                    tbsp. White wine                                  1/2                 jigger Tomato fondue                            50                  gram Mozzarella cheese or quikmelt     50                  gram Tomato coullis                             50                  ml Linguini Pasta                              60                  gram Butter                                    

Here's Kusina Master Recipe- Ebi Tempura and Yasai Tempura Moriawase. Part 1/3 Ingredients: Ebi (Shrimp)- 5 pieces Nasu (Eggplant) cut into fan Okra cut into one piece Green and red capsicum cut into batonnets Cornstarch Salt and crushed pepper Pureed ginger and white radish Cooking Oil Procedure: 1. Shelled the shrimp but leave the tail and scrathc both sides of the tail, remove the black end parts of the tail an remove slowly the sharpen. Sheel in the center. 2. Cut the shrimp upper part and remove the vein or dirts in the center. 3. Place on chopping board,  the shrimp, then cut into cress cut both side then break slowly with your finger to become straight. 4. Dredge on the corn starch, then deep into the tempura batter. 5. Have ready fat heated oil then deeply fry the ebi tempura sprinkle with the tempura batter until done. 6. Dredge the eggplant into cornstarch, into tempura batter deep fry until become crunchy, same with okra, capsicum. 7. Have ready abso

Here's Kusina Master Recipe- Sizzling Salmon Steak in Mediterranean Lemon Butter Sauce. Procedure: 1. Season with salt and chrushed black poeppercorn, brushed with mustard, dreged into flour. And mark with hot steel skewers. 2. Place it in a pan, then flame and de-glaze with brandy. Then place it on oven, until done for 5 minutes. 3. Remove from oven, place it on top of stove then de-glaze with white wine set aside. 4. Place it on the plate the grilled salmon, then you may add into the remaining au-jus from the pan with tomato, capers, olives, lemon juice (Mediterranean sauce) bed with mashed potato and spoon over the top with mediterranean lemon butter sauce. photo and recipe credit: kusina master

Here's Kusina Master Recipe- Langostinos ala Pobre Sauce. Procedure: 1. Pan grilled with oil, and then seasons the prawns in salt, pepper, mustard, into pan. 2. Place it on oven for 5 minutes, de-glaze with brandy then place it on gas flame. De-glaze with white wine. 3. Have ready mashed potato into the plate then arrange the Langostinos then garnish with garlic chips and vegetables and lastly is the remaining sauce of lemon butter sauce. 4. On top with mango salsa, just before serving. photo and recipe credit: kusina master

Watch Kusina Master: Jan. 20, 2012 episode as Kusina Master- Chef Boy Logro prepares Fish with Tausi. “Kusina Master” is a 15-minute cooking show in front of live audiences that will unravel the secrets in making everyday foodpreparation fun, easy and exciting. Hosted by Chef Pablo “Boy” Logro, the one and only “Idol sa Kusina,” will guide every viewer to a step-by-step food preparation with practical cooking tips added with special techniques in making everyday dishes with a “wow” factor. video credit:kusina master

Here's Kusina Master Recipe- Duet of Pork Tenderloin and Prawns. Procedure: 1. Prepare pork tenderloin into medallion shape, season with salt and crusted black peppercorn brush with mustard. Ready peeled tiger prawns but leave the head and tail. 2. Pan grilled for two minutes. Place in oven for 5 minutes, remove from the oven deglazed with red wine, set aside. Recipe and image credit: Kusina Master 3. Pan grilled tiger prawns in corn oil then place in oven for 3 minutes. Remove from oven then deglazed with white wine. 4. Have ready hot plate. Place on plate, place tenderloin bed with mashed potato. Pour the demi-glace then place on top with prawns and spoon the hollandaise sauce and garnish with buttered vegetables.

Watch Kusina Master: Jan. 18, 2012 episode as Kusina Master- Chef Boy Logro prepares  Assorted Mushrooms with Tofu. “Kusina Master” is a 15-minute cooking show in front of live audiences that will unravel the secrets in making everyday foodpreparation fun, easy and exciting. Hosted by Chef Pablo “Boy” Logro, the one and only “Idol sa Kusina,” will guide every viewer to a step-by-step food preparation with practical cooking tips added with special techniques in making everyday dishes with a “wow” factor. video credit:kusina master

Watch Kusina Master: Jan. 19, 2012 episode as Kusina Master- Chef Boy Logro prepares  Mango Kerabu. “Kusina Master” is a 15-minute cooking show in front of live audiences that will unravel the secrets in making everyday foodpreparation fun, easy and exciting. Hosted by Chef Pablo “Boy” Logro, the one and only “Idol sa Kusina,” will guide every viewer to a step-by-step food preparation with practical cooking tips added with special techniques in making everyday dishes with a “wow” factor. video credit:kusina master