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Idol sa Kusina Recipe EPISODE 3/JULY 17- PAELLA VALENCIANA. image and recipre credit:IdolsaKusina Ingredients: 30 grms. bacon macedon 50 grms. brunoise white onion 30 grms. brunoise peeled garlic 100 nl. olive oil 100 grms. chicken chunks 100 grms. pork chunks 150 ml. tomato sauce 5 grms. paprika 5 grms. saffron 1 kg. calrose rice 200 grms. squid rings 10 pcs. mussels 3 100-gram pcs. crabs cut into 4 10 pcs. clams 10 pcs. shrimps with shell 50 grms. red and green bell pepper batonnets 1 50-gram pc. chorizo de bilbao 50 grms. blanched and frozen green peas 2 pcs. hard-boiled eggs cut into wedges 2 pcs. lemon wedges 10 pcs. asparagus spears 10 grms. bouquet of parsley Procedure: 1. Over paella pan on open top burner, put bacon and stir from time to time for 3 minutes. Then add in onion, garlic, olive oil. 2. Sauté the chicken and pork. Add tomato sauce. Sprinkle with paprika, saffron, calrose rice. Then pour everything over the rice paella soup stock. 3.

Idol sa Kusina Recipe, EPISODE 3/JULY 17] BEEF SALPICADO Y PICANTE. image and recipe credit:IdolsaKusina Ingredients: 500 grms. beef tenderloin chunks 100 grms. chopped garlic 50 grms. white onion 50 grms. celery 2 jiggers red wine 1 tspn. paprika ¼ cup soy sauce 1 tspn. chicken powder 2 jiggers brandy 500 grms. mashed potato 1 tspn. salt 50 grms. chopped parsley 1 tspn. crushed peppercorn 1 cupped olive oil 50 grms. green chilli Bruschetta as many as needed Procedure: 1. Marinate for 10 minutes the beef tenderloin chunks together with garlic, paprika, soy sauce liquid seasoning, red wine, salt, pepper and olive oil. 2. Sauté the garlic in olive oil, celery, onion and green chilli. Flambé with brandy the marinated beef until done. 3. Have ready mashed potato on plate filled with sautéed beef salpicado. Garnish with crispy garlic chips and pair off with bruschetta. Watch Idol sa Kusina on GMANews with Chef Boy Logro. Practical tips and special techniques in co

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

Here is the recipe for Idol sa Kusina EPISODE 2/JULY 10- ENSALADANG HIPON AT SUHA IN MANGO SALSA. ' recipe and image credit to:IdolsaKusina Ingredients: 500 grms. peeled shrimps (blanched in wine and water) 6 pcs. tiger prawns in bamboo skewers 50 grms. pickle relish 50 grms. canned pimiento (or red bell pepper brunoise) 50 grms. celery stalk brunoise 2 tbspn. hot sauce 500 grms. pomelo wedges 300 grms. Lolo Rosso lettuce 200 Romaine lettuce 3 pcs. foot-long bread 50 grms. fresh peeled tomatoes brunoise 50 grms. spring onion brunoise 2 pcs. pureed ripe mango 1 cup olive oil ¼ cup lemon juice 300 grms. walnuts 1 tspn. Salt 1 tspn. white pepper 2 jiggers white wine 50 grms. Leeks (green part only) 50 grms. celery leaves 1 liter water Procedure: • Remove the vein of shrimp by using bamboo sticks, then skewer each piece without head. • Have ready water and white wine into the pot with lemon slice and leeks, celery leaves. Boil for 3 minutes. Remove from boil

here is Idol sa Kusina Recipe for EPISODE 1/JULY 3 CRISPY CHICKEN IN PEKING SAUCE. recipe and image credit: IdolsaKusina Ingredients: 1 whole approx. 1 kilo chicken 1 tsp Dark mushroom soy sauce 1 tsp Oyster sauce ½ tsp Japanese soy sauce ½ tsp Sesame oil 5 pcs Star Anise 50 grms Mirepoix 1 cup White sugar 50 grms Cornstarch 1 liter Water ½ tsp Salt 5 pcs Black pepper (whole) 1 pc Bay leaf Procedure: 1.Have ready deep stock pot. Pour water, Kikkoman, dark mushroom soy sauce, oyster sauce, sesame oil, star anise, mirepoix, white sugar, salt, black pepper and bay leaf. 2. Add the chicken, simmer for 1 hour, remove from stock pot, then hang and drain until the water completely drains out. 3. Have ready fat heated oil then deep fry the chicken until crispy. 4. Caramelize the sugar. The remaining peking stock may be added, then thicken with cornstarch. Watch Idol sa Kusina on GMANews with Chef Boy Logro. Practical tips and special techniques in cooking taught with a do

Here is the Idol sa Kusina Recipe for EPISODE 1/JULY 3- STIR-FRY SEAFOOD WITH VEGETABLES IN CRYSTAL NOODLE BASKET. recipe and image credit:idolsakusina Ingredients: 500 grms tiger prawns 300 grms scallops 300 grms fish fillet 80 grms Chinese cabbage strips 20 grms Ginger and Garlic puree 1 jigger Chinese wine 2 grms White pepper 2 grms Salt 5 grms Chicken powder 50 grms Cornstarch 1 cup Chicken stock 1 tsp Sesame oil 5 grms Sesame seeds ½ tsp Sodium bicarbonate 10 grms Sugar 1 pc White egg 2 liters Cooking oil 100 grms Sotanghon 100 grms Broccoli 100 grms Taiwan pechay (Bokchoy) 50 grms Coriander leaves 100 grms Fresh shiitake mushroom Procedure: 1. Remove cut into strips debone chicken, marinate seafood in in sodium bicarbonate, Ajinomoto, salt, white egg, Chinese wine, and cornstarch. Mix well for 10 minutes. 2. Pour on top the cooking oil then set aside and keep in chiller for 2 hours. 3. Cut the crystal noodles into 5-inch strips. Place it on perforat

Here Idol sa Kusina recipe for EPISODE 1/JULY 3, STEAMED LAPULAPU with Leeks. image credit: IdolsaKusina Ingredients: 1 whole approx. 2 k fresh lapulapu 50 ml oyster sauce 50 ml Japanese soy sauce 50 ml dark mushroom soy sauce 1 jigger Chinese wine 300 grms julienne onion leeks 20 grms coriander leaves 50 grms thinly sliced ginger 50 ml cooking oil 2 grms salt 50 grms sugar 1 grm white ground pepper 1 cup chicken stock 2 big plum tomatoes 1 cucumber Procedure: 1. Blanch the head of lapulapu to open, then sprinkle with salt. 2. Bed with green part of leeks into steamer then place the lapulapu, pour on top the Chinese wine, oyster sauce, Kikkoman, dark mushroom soy sauce, sugar, salt, and chicken stock. 3. Steam for 30 minutes, then remove from steamer. Place it in oval plates, then debone the lapulapu, by using serving spoon and fork. 4. Garnish with julienned leeks (white part only) on top of lapulapu. 5. Have ready over-heated cooking oil and pour on top just

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