Simple Life Matters

Here's  Unang Hirit Kitchen Hirit of the day- January 6, 2013: Corned Beef Sotanghon with Chef Jobert Yao. Ingredients: olive oil/mantika puting sibuyas bawang onion leeks mais corned beef (chunky type, unsalted) beef stock dahon ng laurel pamintang durog cabbage sotanghon Photo and recipe credit: Unang Hirit Procedure: 1. Igisa ang sibuyas, bawang, onion leeks at mais. 2. Idagdag ang corned beef. 3. Ilagay ang beef stock, dahon ng laurel at paminta. 4. Pakuluan at ilagay ang sotanghon.

Here's Idol sa Kusina Recipe for Epiode 122/Dec. 22, 2013- APPLE CINNAMON BRULEE. Ingredients: 3 Granny Smith apples 1 tablespoon cinnamon 1/4 cup sugar, plus 6 tablespoons 1/4 cup water 6 egg yolks 1 teaspoon vanilla 1 1/2 cups heavy whipping cream Photo and recipe credit: Idol sa Kusina Directions 1. Peel and core apples. Cut into bite sized chunks. Cook the apples in the cinnamon, 1/4-cup sugar, and water. Cook for 7 to 8 minutes until tender, but not mushy. Set aside to cool. 2. Preheat oven to 325 degrees F. 3. Whisk egg yolks and 6 tablespoons sugar. Whisk until light yellow. Add vanilla. While whisking, gradually pour in whipping cream. 4. Divide apples evenly into 6 ramekins. Ladle cream mixture evenly over the apples. Place ramekins in a baking dish. Pour hot water halfway up to the sides of the ramekins. Bake the custard until set, approximately 40 minutes. 5. Keep the ramekins in the water bath and let them cool for about 30 minutes. Re

Here's Idol sa Kusina Recipe for Episode 122 / Dec. 22, 2013- KING FISH (TANIGUE) IN MAYONNAISE. Ingredients: 1 whole tanigue, about 3-4kilo salt, to rub all over the fish 2 pcs lemon, sliced 1 cup red onion, minced 1 cup minced red bell pepper 4 hard-boiled eggs, sliced 1 cup minced carrot 2 cups mayonnaise 1/2 cup sweet pickle relish salt and pepper to taste lettuce for bedding of the fish native tomatoes for garnish Photo and recipe credit: Idol sa Kusina Procedure 1. Rub salt on the inner and outer parts of the fish. and put slices of lemon in the cavity. 2. Pour-in about 1 to 1 1/2 quart water in a roasting pan, place fish ontop of the waterbath and bake. 3. Cook the fish for 1 hour or until done. 4. Remove the fish from the oven and then arrange on a serving plate. Let the excess water drip. 5. Meanwhile, combine mayonnaise, sweet pickle relish, salt, and pepper. 6. When the fish reaches room temperature, spread the mayonnaise mixture over the fish. 7. Ar

Unang Hirit KitchenHirit of the day- December 18, 2013: No-bake Chocolate Cake with Chef Hasset Go. Steamed Moist Chocolate Cake Ingredients: Butter Asukal Itlog Cocoa powder Baking powder Baking soda Vanilla extract ( vanilla essence) Rum (optional) Procedure: 1. Pagsamahin ang asukal, vanilla extract o essence at butter. 2. Tunawin ang asukal at butter. 3. Haluin ang butter at itlog. 4. Painitin ang steamer. I-grease ang pan at ibuhos na ang batter mixture. 5. Palamigin ang chocolate cake. Chocolate fudge topping Ingredients: Condensed milk Vanilla extract/essence Corn oil Cocoa powder Asin Procedure 1. Pagasamahin ang cocoa powder, condensed milk at corn oil. 2. Idadag ang asin at vanilla extract. 3. Haluing maigi at ihalo na ang toppings sa cake.

Here's  Unang Hirit   Kitchen Hirit of the day- December 5, 2013 : Loming Batangas with Chef Liah De Castro. Ingredients: flat lomi noodles giniling na baboy baboy atay ng baboy kikiam bawang sibuyas broth mantika cornstarch itlog itlog ng pugo chicharon patis Photo and recipe credit: Unang Hirit Procedure: 1. Igisa ang bawang at sibuyas. Idagdag ang hiniwang baboy, atay at kikiam. 2. Timplahan ito ng patis at haluin sa loob ng dalawang minuto. 3. Dagdagan ito ng kalahating tasang tubig at hayaang kumulo hanggang sa maging malapot. 4. Ilagay ang broth at muling pakuluin ng 10 minuto. 5. Ilagay ang lomi at pakuluin ng 3 minuto. Dagdagan ito ng cornstarch upang maging malapot.  6. Kapag luto na ang noodles, patayin ang kalan.  7. Batihan ito ng itlog bago ihain.

“The Biggest Loser Doubles” will premiere on January 6, 2014. “It starts airing January 6. Yes, may play date na kami,” the Kapamilya star announced with excitement on the morning talk show “Kris TV.” Iza added that the finale of the competition, originally titled “The Biggest Loser: Pinoy Edition” Season 2, will air live. She also hinted that the contestants have already lost weight. “Yung final namin, ‘yun ‘yong live.  I’m so proud of them at ang laki na ng na-lose nila, I’m so excited,” the actress and TV host said. Iza will be joined by Robi Domingo as co-host and Matteo Guidicelli as the game master.

Here's  Unang Hirit Kitchen Hirit Recipe of the Day- November 4, 2013: Spare Ribs Ham with Chef Chris Esguerra. Ingredients: Spare ribs  Pineapple juice Brown sugar Orange Pasas Tomato catsup Bawang Laurel Toyo Pamintang buo Rhum Paminta Parsley Fresh pinya Asin Cherries Procedure: 1, Pigain ang juice ng sariwang oranges at paghalu-haluin ang mga sangkap. 2. Lagyan ng asin ang spareribs 3. Banlawan ng maigi ang spareribs at patuyuin. 4. Ilagay ang kinorteng koronang spareribs sa isang malaking kaserola at pakuluan ng mga isang oras. 5. Hayaang lumambot ang spareribs. 6. Ihain ang sauce at lagyan ng cherries ang itaas ng spareribs.

Here's Idol sa kusina Recipe for Episode 115/Nov. 3, 2013- BIKONG LEYTE. Ingredients: 1 cup black rice 1 1/2 cup glutinous rice 1 pc Pandan 1 thumb sized ginger, sliced ½ cup water 2cups coconut milk 1 cup panutsa  ½ cup latik Photo and recipe credit: idol sa kusina Procedure: 1. Combine the glutinous rice, black rice, water, panutsa, pandan, ginger, coconut milk and salt in a large non-stick pot.  2. Turn on medium heat and stir the mixture continually until the liquid is absorbed and the rice is soft and fully cooked. Remove pandan and ginger. 3. Transfer the rice mixture to a flat rectangular baking dish. Flatten and smooth the top. 4. Let cool until the rice mixture firms up. Top with latik

Here's Idol sa Kusina Recipe for Episode 115 / Nov. 3,2013- CARA BEEF TAPA WITH JAVA RICE AND ATCHARA. Cara Beef Tapa 500g carabao meat (sirloin) ½ cup rock salt Procedure: 1. Season beef with salt and air dry for 5 days.  2. After 5 days, cut into strips and fry. Atchara 200g green (raw) papaya, grated into long strands 1 medium carrot 1 large red onion, sliced into thin strips 3 cloves of garlic, thinly sliced 1 large red bell pepper, julienned (sliced into thin strips) 1/4 cup raisins 2 tbs whole peppercorn 1 cup white vinegar 1 cup white sugar 1 1/2 tsp salt and pepper to taste Procedure: 1. Combine all ingredients and chill for 3 days. Serve. Photo and recipe credit: idol sa kusina Java Rice 4 cups cooked rice 1/2 tablespoon annatto powder 1/4 teaspoon turmeric powder 3 tablespoons margarine, melted 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon salt Procedure 1. Combine turmeric and annatto

Unang Hirit Kitchen Hirit Recipe of the Day-October 30, 2013: Arroz Valenciana with Ms. Virginia Pascual. Ingredients: Malagkit Annato oil (mixture ng astuete at vegetable oil) Bawang Sibuyas Manok  Hotdog Atay Patis Tomato sauce Gata Bell pepper Itlog Photo and recipe credit: Unang Hirit  Procedure: 1. Igisa ang bawang, sibuyas sa annato oil. 2. Ihalo ang chicken cubes, patis, tomato sauce at coconut cream. 3. Isunod ang mga karne at kanin. 4. Haluin ng mabuti. 5. Idagdag ang bell pepper at pasas. 6. I-garnish with hard boiled egg at i-serve.

Here's Idol sa Kusina Recipe for Episode 111/Sept. 29, 2013 airing- BANGUS BELLY PAKSIW WITH FRIED RICE & HOT COFFEE. Ingredients: 1/2 kilo Bangus Belly 4 cloves garlic, crushed 1 thumb size ginger cut into thin slices 1 red onion, quartered 1/2 tbsp. whole black pepper 1/4 cup vinegar 2 pcs finger chili 1 small ampalaya, sliced 2 small eggplants, sliced diagonally 2 tbsp cooking oil 1 tbsp patis Photo and recipe credit: Idol sa Kusina  Procedure: 1. Wash fish thoroughly drain and slice diagonally.  2. In a casserole put garlic, onion and ginger at the bottom.  3. Arrange sliced bangus side by side.  4. Add 1 cup of water and 1/4 cup vinegar or 3 tbsp. sampalok sinigang mix.  5. Put on top vegetable, green sili and black pepper.  6. Season with salt and drizzle with cooking oil.  7. Cover and simmer in a medium heat for 8–12 minutes or until fish is cooked then add the coffee mate. 8. Serve hot with Sinangag rice. Sina

Unang Hirit Kitchen Hirit Recipe of the Day- October 15, 2013: Binukadkad na Pla-pla  with Chef Chelle Galang. Ingredients: pla-pla sibuyas bawang kamatis luya asin mantika dahon ng alagaw mantikilya Photo and recipe credit: Unang Hirit Procedure: 1. Timplahan ang hiniwang plapla ng asin. 2. Iprito ito nang nakalubog sa mantika. 3. Igisa ang sibuyas, kamatis, luya at mga dahon ng alagaw. 4. Gawing side dish ang ginisang sarsa.

Unang Hirit Kitchen Hirit Recipe of the Day- October 14, 2013: Sinampalukang Pusit  with Chef Mitch Sison. Ingredients: sampalok pusit dahon ng sili dahon ng sampalok kamatis luya sibuyas bawang mantika patis beans talong Procedure: 1. Ilagay ang pusit sa ginisang bawang, sibuyas, luya at kamatis. 2. Lutuin ito sa loob ng 2 minuto. 3. Idagdag ang patis at sampalok broth. 4. Dagdagan ng tubig. 5. Iluto ang talong at beans. Pakuluan. 6. Dagdagan ng dahon ng sampalok at dahon ng sili. 7. Lutuin sa loob ng 5-8 minuto.

Here's  Unang Hirit Kitchen Hirit Recipe of the Day- October 7, 2013: Fruity Pata Hamonado with Ms. Nancy Reyes-Lumen. Ingredients: pork pata toyo fruit cocktail syrup pamintang buo dahon ng laurel star anise o cinnamon stick sesame seed o linga sesame seed oil Photo and recipe credit: Unang Hirit on Facebook Procedure: 1. Pakuluan ang pata at itabi. 2. Sa isang kawali, pagsamahin ang toyo at fruit cocktail syrup. 3. Dagdagan ito ng star anise o cinnamon stick, pamintang buo at dahon ng laurel. 4. Kapag malapot na ang sarsa, ibuhos ang sauce sa nilutong pata at i-marinate ito. 5. Pagkatapos i-marinate, takpan at pakuluin ito sa loob ng isang oras o hanggang sa maging brown ang kulay ng nilulutong pata. 6. Para mas maging malambot ang nilulutong pata, muli itong pakuluan sa loob ng 2 hanggang 2 ½ oras o hanggang maging malabot.  7. Pag luto na ang pata, ilipat ito sa isang serving platter at lagyan ng sesame oil at sesame seeds.

The Bureau of Internal Revenue revealed the latest Tax Watch ad from the Department of Finance and the Bureau of Internal Revenue. The goal of this campaign is to increase transparency on tax payments and to encourage people to be conscientious in paying the right taxes. Featured today is the list of top restaurant taxpayers in Pasig City. According to Official Gazette, updates will be published every week in major newspapers and in the Department of Finance and Pera ng Bayan websites.

Here's  Unang Hirit Kitchen Hirit Recipe of the Day- September 13, 2013: Sweet Chili Alimasag with Kalabasa with Chef Red Agustin. Ingredients: Alimasag Kalabasa Lemon-lime flavored soda Corn oil Bulaklak ng kalabasa Sweet chili sauce Oyster sauce  Mantikilya Dayap Bawang Sibuyas Sotanghon Photo and recipe credit: Unang Hirit Procedure: 1. Ilaga ang alimasag sa lemon-lime flavoured soda.  2. Gisahin ang bawang at sibuyas sa mantikilya. 3. Dagdagan ng sweet chili sauce, oyster sauce at tubig. 4. Ilagay ang kalabasa at alimasag. 5. Pakuluan ito saka pigaan ng dayap.

Here's Idol sa Kusina Recipe for Episode 107/Sept.1-LAW-OY - CEBU. INGREDIENTS: 1 1/2 cup of water 2 stalks lemongrass 200g squash 3 pcs tomatoes 200g eggplant 200g okra 100g alugbati 1 cup malunggay 1 tsp patis 2 pcs mackerel oil for deep frying Photo and recipe credit: Idol sa Kusina Procedure: 1. Fry fish in hot oil and set aside. 2. In a pot, bring water to a boil. When boiling, add the fish and lemongrass and simmer for a few minutes till broth becomes flavorful. 3. Add vegetables except malunggay and simmer till vegetables are cooked. 4. Season to taste with fish sauce then add the malunggay leaves last. Serve while hot.

Here's  Unang Hirit Kitchen Hirit Recipe of the Day-August 23, 2013: Tinolang Manok with Miswa with Chef Mikel Zaguirre. Ingredients: Mantika Sibuyas Bawang Luya Tanglad Patis Siling haba Chicken, leg and thigh quarter fillet Luya Bawang Tanglad Kalamansi Asin Paminta Asukal Atsuete Sayote/ green papaya Dahon ng sili Miswa Pechay/ bokchoy Dahon ng sibuyas Siling labuyo Photo/video and Recipe credit: Unang Hirit Procedure: 1. Pagkatapos igisa ang mga pampalasa, ihalo ang tanglad, patis at paa ng manok. 2. Iluto hanggang sa mag-brown ang paa ng manok. Samahan ng sili para sa broth. 3. Lagyan ng asin, paminta at asukal ang manok na tinanggalan na ng buto.  4. Pahiran ng bawang, luya at tanglad saka buhusan ng patis, mantika at kalamansi ang manok. Iprito.  5. Idagdag ang pinakuluan nang sayote.  6. Paghalu-haluin ang mga sangkap. Dagdagan ng sili. 7. Ilagay ang miswa at dahon ng sili sa broth.  8. Isama ang pechay o bokchoy.

Here's Idol sa Kusina Recipe for Episode 105/Aug. 18- RICE TEA WITH LEMON GRASS. Ingredients: 2 cups uncooked rice 2 stalk lemongrass, (white part only) pounded 3 tbsp honey 3 cups water Photo and recipe credit: Idol sa Kusina Procedure: 1. In a pot, brown the rice without any oil on medium high heat. 2. Once browned, place rice in a cheese cloth and tightly secure to make a teabag. Add in water and lemongrass into the same pot and simmer with the browned rice teabag. 3. Steep for 5-7 minutes and serve. Add honey if preferred.

Here's Idol sa Kusina Recipe for Episode 105/Aug. 18- SEAFOOD CONGEE. Ingredients: 1 cup dried shiitake mushrooms, soaked in hot water, diced and stock reserved 1 cup boiling water 2 tbsp. vegetable oil ½ -inch fresh ginger, peeled and grated 2 shallots, peeled and finely chopped 100g squid, bodies cut into rings 100g clams, cleaned 100g mussels, cleaned and de-bearded 150g prawns, peeled and deveined 3 cups cooked jasmine rice 3 to 4 cups vegetable stock 1 tbsp. Chinese rice wine 1 tbsp. light soy sauce salt and white pepper to taste 100g bok choy, cut in half through the stem and sliced, stems and leaves separated 1 can bamboo shoots 1 bunch cilantro, leaves separated from the stems Century egg, to top (optional) Photo and recipe credit: Idol sa Kusina Procedure: 1. Heat a wok or pan over high heat and the vegetable oil. Once smoking, add the ginger, shallots and diced mushrooms and stir-fry for a few seconds.  2. Add in the squid, clams,