Simple Life Matters

Here's Quickfire recipe -SPICED CHOPSUEY. Ingredients: 2 tbsps oil 150g kilo pork liempo, cubed 1/3 cup water 100g shrimp, peeled and deveined 10 pcs quail eggs, boiled and shelled 1/2 carrot, sliced thinly 1 cup oyster mushroom 5 pcs baby corn, sliced diagonally in half 100g snow peas 1/4 head cabbage Sauce: 1 tsp soy sauce 2 tbsp oyster sauce 1 tsp sesame oil 1 tbsp slurry 1 tsp sugar 1 tsp 5 spice powder Procedure 1. Pan-fry the pork until it is slightly brown. 2. Add 1/2 cup water, cover and bring to a boil, add shrimp. 3. While waiting for the water to boil, prepare the sauce in a bowl by combining the soy sauce, oyster sauce, sesame oil, slurry, 5 spice powder and sugar. Set aside. 4. When the pork is tender, and the shrimp is cooked, add the cabbage, mushrooms, quail eggs, snow peas, carrot and baby corn. 5. Add the sauce, stirring until it thickens. Then season with AJI GINISA SHRIMP and serve. image and recipe credit:Quickfire QUICKFIRE is a Cook

Get a copy of Quickfire with Chef Mom Rosebud on DVD out now! Treat your family and friends with your own cooking with these 12 easy-to-cook recipes from Chef Mom Rosebud's "Quickfire - 10-Minute Kitchen Wonders" vol.5, now available at Astroplus, Astrovision, Odyssey, The Landmark and SM Music and Video outlets @ Php250. image credit:gmarecords

Here's Quickfire recipe for Campus Tour Season 14-  CRAB CHILI AND LIME PASTA. INGREDIENTS: • 3 tbsp olive oil • 1 thumb size ginger, grated • 1-2 red chili, sliced • 1 bunch spring onions, chopped • 1 stalk lemon grass, pounded • 1 tbsp brown sugar • 200g crabmeat • 1 pack, Aji-Ginisa 7g Shrimp Flavor • 1/3 cup rice wine • 1 lime/lemon squeezed • 300g linguini, cooked • cilantro for garnish • cashews for garnish PROCEDURE: 1. Sauté ginger, chili and spring onion. 2. Add lemongrass and crabmeat and season with Aji-Ginisa Shrimp Flavor. 3. Pour rice wine and brown sugar. Squeeze lime juice and add cooked pasta. 4. Garnish with cilantro and cashew nuts. image and recipe credit:Quickfire QUICKFIRE is a Cooking Show at QTV Channel 11 with Chef mom Rosebud Benitez and directed by Ogi Sugatan. Quickfire Recipes is dedicated to some of the delicious recipes around the world, Philippines and Quickfire cooking show by Rosebud Benitez. Most recipes here may be fou

Here's Quickfire recipe for Campus Tour Season 14-  STIRFRIED BEEF AND CHIROZO WITH BEAN SPROUT. INGREDIENTS: • 1 tbsp oil • 1/2 cup chorizo, small diced • 300g beef sukiyaki cut • 1 pack, Aji-Ginisa 7g Original • 1/2 tsp dried red chili • 1/2 tsp cumin • 1 red onion, sliced • 1 tbsp sesame oil • 1 1/2 cup bean sprout • Leeks for garnish • 1/2 cup chorizo, small diced • Iceberg lettuce for plating PROCEDURE: 1. Sauté chorizo, onion and beef. Add cumin and red chili. Season with Aji-Ginisa Original. 2. Add sesame oil and bean sprouts. 3. Top over the iceberg lettuce, garnish with leeks and crispy chorizo. image and recipe credit:Quickfire QUICKFIRE is a Cooking Show at QTV Channel 11 with Chef mom Rosebud Benitez and directed by Ogi Sugatan. Quickfire Recipes is dedicated to some of the delicious recipes around the world, Philippines and Quickfire cooking show by Rosebud Benitez. Most recipes here may be found in the official Quickfire sites.

Here's Quickfire recipe for Campus Tour Season 14-   CRISPY CATFISH WITH PINEAPPLE. INGREDIENTS: • 200g catfish fillet • 1 1/2 tbsp curry powder • 1 pack, Aji-Ginisa 7g Shrimp Flavor • 1 cup flour • Oil for deep frying • 2 tbsp canola oil • 1 can crushed pineapple • 1 thumb-sized ginger, grated • 2 pcs finger chilies • 1 pc red bell pepper, strips • 2-3 pcs pandan leaves • 1/3 cup chicken stock • 2 tbsp soy sauce • Spring onion for garnish PROCEDURE: 1. Season flour with curry and Aji-Ginisa Shrimp Flavor and dredge catfish. Deep fry and set aside. 2. Sauté ginger, chili, bell peppers and season with Aji-Ginisa Shrimp Flavor. Add pineapples, pandan leaves, chicken stock and soy sauce. Simmer. 3. Pour sauce over the fried catfish and garnish with spring onions. image and recipe credit:Quickfire QUICKFIRE is a Cooking Show at QTV Channel 11 with Chef mom Rosebud Benitez and directed by Ogi Sugatan. Quickfire Recipes is dedicated to some of the delicious recip

Here's Quickfire recipe for Campus Tour Season 14-  STIRFRIED BEEF WITH EGG NOODLES. INGREDIENTS: • 300g beef sirloin, cut into thin strips, across the grain • 300g egg noodles, cooked • 150g red bell pepper, cut into 2 inches • 2 tbsp oil • 1 red chili, deseeded and finely chopped • 1 large garlic clove, crushed • 2 tsp fresh ginger, finely grated • 1 pack, Aji-ginisa 7g Original • Sauce: • 2 tbsp soy sauce • 1 tbsp slurry • 1 tbsp rice vinegar • 1 tsp Chinese five-spice powder • 1 tbsp brown sugar PROCEDURE: 1. Combine soy sauce, slurry, rice vinegar, five spice powder and brown sugar. Set aside. 2. Stir fry ginger, garlic, beef, add bell peppers and season with Aji-Ginisa Original. 3. Pour the sauce mixture over the beef and bell peppers, simmer until the sauce thickens. image and recipe credit:Quickfire QUICKFIRE is a Cooking Show at QTV Channel 11 with Chef mom Rosebud Benitez and directed by Ogi Sugatan. Quickfire Recipes is dedicated to some of th

Here's Quickfire recipe for Campus Tour Season 14-  VEGETABLE BURRITO. INGREDIENTS: • 4 flour tortillas • 3/4 cup chopped red onion • 2 tsp vegetable oil • 1/2 tsp ground cumin • 1/2 tsp chili powder • 1 cup chopped red bell pepper • 2/3 cup corn kernels • 1 pack, Aji-Ginisa 7g Original • 1 medium carrot, grated • 1 2/3 cups canned black beans, rinsed, drained • 1/2 cup canned crushed tomatoes • 2 tsp minced seeded jalapeño • 8 tbsp grated cheddar cheese • 4 tbsp sour cream • 4 tbsp chopped fresh cilantro PROCEDURE:  1. Sauté red onion over medium-high heat. Add cumin and chili powder. Add bell pepper, corn and carrot; sauté until almost tender. Season with Aji-Ginisa Original. 2. Add tomatoes and jalapeño; Simmer. 3. Place warm tortillas on chopping board. Spoon filling and top with cheese, then sour cream and cilantro. Fold and serve. image and recipe credit:Quickfire QUICKFIRE is a Cooking Show at QTV Channel 11 with Chef mom Rosebud Benitez and directed

Here's Quickfire recipe for Campus Tour Season 14- BEEF CAJUN AND VEGETABLES. INGREDIENTS: 1 can diced tomatoes, drained and juice reserved 1 tbsp cornstarch 250 grams beef, thin strips 1 pack, 7g Aji-ginisa Original ¼ cup celery, sweet red and green pepper 2 tsp cajun spice mix ½ cup corn kernels chopped fresh parsley PROCEDURES: 1. Combine reserved tomato juice and cornstarch in a bowl. 2. In a separate bowl, season beef strips with 1/2 pack, 7g Aji-ginisa Original, add the combine tomato juice and contstarch. set aside. 3. Stir-fry celery, green and red bell pepper in a skillet until almost tender-crisp. 4. Stir in cajun spice mix. 5. In a separate pan, stir-fry beef strips rserving the marinade, using medium-high heat until brown but still pink inside. 6. Put the beef on the stir-fried vegetables, add reserved marinade, tomatoes and corn. Bring to boil until sauce is bubbly and thickened slightly. Season with the othe half of Aji-ginisa Original. 7.

Here's Quickfire recipe for Campus Tour Season 14- SINAMPALUKANG BEEF STRIPS BARBEQUE. INGREDIENTS: 1tbsp sampalok powder 2 tbsp water 250 g beef 1 pack, 7g Aji-ginisa Original 3pcs Asparagus 1pc carrot (small) 1 pc Yellow bellpepper 4tbsp oyster sauce 3tbsp tomato sauce 2tsp sugar 2tsp soy sauce 2tbsp oil PROCEDURES: 1. Marinade the beef strips with sampalok powder and Aji ginisa. Set aside. 2. In a non stick pan, heat the oil, pan fry the beef. 3. Add asparagus, carrot and yellow bellpepper. 4. Add oyster sauce, tomato sauce and soy sauce. image and recipe credit:Quickfire QUICKFIRE is a Cooking Show at QTV Channel 11 with Chef mom Rosebud Benitez and directed by Ogi Sugatan. Quickfire Recipes is dedicated to some of the delicious recipes around the world, Philippines and Quickfire cooking show by Rosebud Benitez. Most recipes here may be found in the official Quickfire sites.

Here's Quickfire recipe for Campus Tour Season 14-  ASIAN CABBAGE AND SHITAKE STIR-FRY. INGREDIENTS: 1/4 cup water 1 1/2 tablespoons soy sauce 1 tablespoon unseasoned rice vinegar 1 1/2 teaspoon cornstarch 1 teaspoon sugar 2 tablespoons vegetable oil 1 pack, 7 g Aji-ginisa Original 2 teaspoons finely chopped peeled ginger 3- to 4-ounce fresh shiitake mushrooms, stems discarded and caps cut into 1/4-inch wide strips 2 pounds Napa cabbage, quartered lengthwise and cored, then cut crosswise into 1-inch wide pieces, about 15 cups 1/2 teaspoon Asian sesame oil, optional PROCEDURE: 1. Stir together water, soy, vinegar, cornstarch, and sugar in a small bowl and reserve. 2. Heat 1 tablespoon oil in a 12-inch deep heavy skillet over high heat until it shimmers, then stir-fry garlic and ginger until pale golden. 3. Add mushrooms and stir-fry until they begin to soften. 4. Add half of cabbage, toss until cabbage is wilted. 5. Add remaining cabbage and toss until ca

Here's Quickfire recipe for Campus Tour Season 14- BAHAY-KUBO BAGOONG FRIED RICE WRAPPED IN EGG. INGREDIENTS: ¼ cup oil 1 tbsp ginger strips 2 pcs siling haba, seeded then sliced 2 pcs tomato 3 tbsp bagoong alamang (shrimp paste) Eggplant Sitaw Mustasa 140 grams tomato sauce Aji-ginisa Original 5 cups cooked rice 2 pcs egg Green mango, diced 1 stalk green onion, chopped Tomato, diced PROCEDURES: 1. Sauté ginger, siling haba, tomato, bagoong, eggplant, sitaw, mustasa and tomato sauce in oil. 2. Add the cooked rice and season with Aji-ginisa Original, stirring continuously. Set aside. 3. Fry the beaten egg, then wrap the fried rice in the cooked beaten egg. Serve with green mango salsa. image and recipe credit:Quickfire QUICKFIRE is a Cooking Show at QTV Channel 11 with Chef mom Rosebud Benitez and directed by Ogi Sugatan. Quickfire Recipes is dedicated to some of the delicious recipes around the world, Philippines and Quickfire cooking show by Rosebud Ben

Here's Quickfire recipe for Campus Tour Season 14-  FOUR COLORS VEGETABLE IN TWO-WAY SAUCE. INGREDIENTS: 2 Tbsp Olive Oil 1 pack, 7g Aji-Ginisa Original Pinch Basil 1 Tbsp Sugar 2 Pcs Tomato 1 Pc Eggplant 150 grams Broccoli 1 Pc Potato FOR WHITE SAUCE: 2 Tbsp Sugar 2 Tbsp Flour 2 Tbsp Butter 300 mL Milk 100 gramsMushroom 4 Tbsp Tomato Sauce Pinch Basil Pinch Dried Oregano PROCEDURES: 1. Heat the sauce pan then add olive oil, potato, eggplant, broccoli, tomato and season with Aji-ginisa Original. 2.Add tomato sauce and sugar until simmer, and then set aside. 3.In another sauce pan, combine butter, flour, milk, dried oregano, basil,sugar and mushroom. 4. Top the white sauce on the vegetable mixture. image and recipe credit:Quickfire QUICKFIRE is a Cooking Show at QTV Channel 11 with Chef mom Rosebud Benitez and directed by Ogi Sugatan. Quickfire Recipes is dedicated to some of the delicious recipes around the world, Philippines and Quickfire cooking s

Here's Quickfire recipe for Campus Tour Season 14- STIR-FRIED BEEF BRISKET. INGREDIENTS: 2 cups Beef brisket (excess fat trimmed and sliced into large strips) 1 tsp grated ginger 1 red onion (julienne) 1 red bell pepper (julienne) sesame oil. 3 cloves garlic (brunoise) 1 stalk leeks (chopped) 3 heaping Tbsp of hoisin sauce ground pepper 1-2 Tbsp soy sauce 1 pack 7 g Aji ginisa Original 1 teaspoon sugar 1/4 cup peanuts 1-2 tbsp sesame seeds 1 tsp sesame oil PROCEDURES: 1.Heat oil in a wok over high heat. Brown the beef then add garlic, onion, and ginger. Season 2. with Aji-ginisa Original. 3.Add hoisin sauce and soy sauce. Simmer, then add the bell pepper, leeks, nuts and sesame seeds. toss and then plate. 4. Garnish with some leeks, nuts, sesame seeds and drizzle some sesame oil image and recipe credit:Quickfire QUICKFIRE is a Cooking Show at QTV Channel 11 with Chef mom Rosebud Benitez and directed by Ogi Sugatan. Quickfire Recipes is dedicated to some

Here's Quickfire recipe for Campus Tour Season 14-PORKLOIN AND BROCOLLI STIR-FRY EGG NODDLES. INGREDIENTS: 300g pork loin 1 pack, 7 g Aji Ginisa Original 2 tablespoons 1 head broccoli, trimmed ¼ cup oyster sauce 300g egg noodles, cooked 2 tablespoons vegetable oil 2 teaspoons minced garlic 2 tablespoons rice wine 1/4 cup chicken stock 1 green onion, shredded PROCEDURES: 1.Blanch the brocolli and set aside. 2.Mix oyster sauce with slurry 3.Heat a nonstick skillet over high heat. Add 1 tablespoon vegetable oil, the garlic and the marinated pork strips and stir-fry until the pork turns white. Season with Aji Ginisa Original. 4. Add the rice wine and stir well. Add the broccoli, oyster sauce and chicken broth to the pork strips and heat to boiling. Stir in slurry and cook, stirring constantly, until thickened. Pour the pork and sauce over the noodles. Garnish with the shredded green onion and serve immediately. image and recipe credit:Quickfire QUICKFIRE is a

Here's Quickfire recipe for Campus Tour Season 14-  SAUSAGE RICE WITH MALUNGGAY. INGREDIENTS: 3 cups Cooked Rice ¾ cup Hungarian Sausage (diced) ¼ cup Red Bellpepper (chopped) ¼ cup Malunggay Leaves 1 tablespoon Butter 2 tablespoons Olive Oil ¼ cup green peas 1 pack, 7 g Aji-Ginisa Original ¼ cup chopped tomatoes ¼ cup Chicken Stock 3 tablespoons Crab Paste (Taba ng Talangka) PROCEDURE: 1.In a medium skillet, sauté Hungarian Sausage in olive oil and butter until browned. 2.Add red bellpepper, tomatoes and green peas until cooked. Season with Aji-Ginisa Original. 3.Add cooked rice, chicken stock, crabpaste and malunggay, then toss until all ingredients are well incorporated. Cook until liquid evaporates. image and recipe credit:Quickfire QUICKFIRE is a Cooking Show at QTV Channel 11 with Chef mom Rosebud Benitez and directed by Ogi Sugatan. Quickfire Recipes is dedicated to some of the delicious recipes around the world, Philippines and Quickfire cooking show

Here's Quickfire recipe for Campus Tour Season 14- STIR FRIED CHICKEN AND BELL PEPPER PANINI SANDWICH. INGREDIENTS: 2 pc baguette 300g Beef sukiyaki cut, thinly sliced 1/3 cup Soy Sauce 1 tbsp sugar 1 lime, juiced 1 red onion, sliced 1 pc Green bell Peppers 1 thumb sized ginger 1 pack, 7 g Ajinomoto Ginisa Original 2 tbsp oil 1 bunch cilantro PROCEDURE: 1.Stir fry the beef with little oil, add soy sauce, sesame oil, lemon juice and a little sugar. Set aside. 2.In the same wok, saute the ginger and add green bell pepper until lightly cooked but still crisp. Add the beef back into the wok and season with Aji Ginisa Original. 3.Assemble the chicken and pepper sandwich and press into panini maker. Serve panini with a bunch of cilantro on the side. image and recipe credit:Quickfire QUICKFIRE is a Cooking Show at QTV Channel 11 with Chef mom Rosebud Benitez and directed by Ogi Sugatan. Quickfire Recipes is dedicated to some of the delicious recipes around the world

Here's Quickfire recipe for Campus Tour Season 14-  PRAWNS WITH ORANGE AND HONEY SAUCE. INGREDIENTS: 250g Prawns, peeled, deveined and butterflied 1 pack Aji Ginisa Original ¼ Cup APF oil for deep frying Orange, Leeks and Honey Sauce 1 tbsp oil 2 tbsp butter 1 thumbsized ginger, grated 1 stalk leeks, sliced 1 pack, 7 g Aji Ginisa Shrimp 2 pcs Fresh Oranges, zest and juiced 1-2 tbsp Honey 2 tbsp slurry PROCEDURE: 1.Peel and devein the prawns. 2.Dredge the prawns in flour, remove the excess flour and deep fry the prawns, and set aside. 3.For the sauce, heat oil and butter then saute ginger, leeks and orange zest. Season with Aji Ginisa Shrimp. 4.Add orange juice, honey, slurry and simmer. 5.Mix the prawns in to the sauce and serve. image and recipe credit:Quickfire QUICKFIRE is a Cooking Show at QTV Channel 11 with Chef mom Rosebud Benitez and directed by Ogi Sugatan. Quickfire Recipes is dedicated to some of the delicious recipes around the world, Phil

Here's Quickfire recipe for Campus Tour Season 14-  SPICY PORK STIRFRY. INGREDIENTS: • 2 tbsp soy sauce • 1 tbsp cornstarch • 1 tbsp water • 300g porkloin, strips • 1 lime, juiced • 1 tablespoon soy sauce • 2 tbsp rice vinegar • 1 tsp cornstarch • 3 tsp sesame oil • 1 pack Aji-Ginisa 7g Original • 1 tbsp oil • 3 tsp minced fresh ginger root • 2 green chili peppers, chopped • 1/3 cup carrots sliced • 1/3 cup string beans, julienned • 2 tsp chili oil • 1/4 cup chopped green onions • 1/4 cup finely chopped peanuts PROCEDURE: 1. Combine lime juice, soy sauce, vinegar, and cornstarch and sesame oil. Set aside. 2. Sauté pork, add in ginger and chili pepper and sauté for a minute. Add carrots and string beans and Season with Aji-Ginisa Original. Then stir in sauce mixture. Simmer. 3. Remove from heat and stir in chili oil, green onions and peanuts. Serve! image and recipe credit:Quickfire QUICKFIRE is a Cooking Show at QTV Channel 11 with Chef mom Rosebud Beni

Here's Quickfire recipe for Campus Tour Season 14- TUNA STUFFED CABBAGE ROLLS. INGREDIENTS: 1 head cabbage (8 pick the big leaves and shred the rest) 4 cups boiling water 1/3 cup oil 1 pack Aji Ginisa 7g 1 ½ teaspoon chili paste 2 teaspoons brown sugar 1 can tuna flakes, drained 1 egg, beaten ½ teaspoon oil PROCEDURE: 1. Soften leaves in boiling water. Drain, cool and set aside. Shred remaining leaves and set aside. 2. In a wok, heat oil. Sauté tuna and season with aji ginisa shrimp. Stir in chili paste, sugar, shredded cabbage leaves and egg. 3. Spread each of the drained cabbage leaves on a plate. Spoon 2 table spoons of the cooked mixture on each leaf and roll up. Secure them with wooden picks. image and recipe credit:Quickfire QUICKFIRE is a Cooking Show at QTV Channel 11 with Chef mom Rosebud Benitez and directed by Ogi Sugatan. Quickfire Recipes is dedicated to some of the delicious recipes around the world, Philippines and Quickfire cooking show by Rose

Here's Quickfire recipe for Campus Tour Season 14-CURRIED VEGETABLES WITH CAJUN SPICED CHICKEN. INGREDIENTS: 2 skinless, boneless chicken breast halves Cajun Seasoning Oil 1 large potato -- peeled & chunked into 1-inch cubes 1 medium eggplant, cut into 1-inch slices 1 piece carrot, peeled and cut into wedges ¼ kilo cauliflower, trimmed, divided into florets ¾ cup snowpeas, trimmed 3 pcs. Okra, cut into 1-inch lengths 1 teaspoon chopped ginger 1 pack aji-ginisa seasoning mix 7g 2 pcs. Fresh tomatoes, coarsely chopped 1 tbsp. chopped coriander leaves 1 small piece turnip, peeled and diced 1 small piece green bell pepper, cut into strips 1 fresh chili (optional) 1 tsp. curry powder PROCEDURE: 1. Blanch all the vegetables in boiling water. Drain and immediately immerse in cold water. Set aside. 2. Coat chicken with Cajun spice. Stir fry the chicken. Cut it into strips. 3. Heat oil in wok.Saute ginger. Add tomatoes and cook over low heat. Stir in all the re