Simple Life Matters

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 Idol sa Kusina Recipe for Episode 33 / VEGETABLE GRATIN. Ingredients: 300g Potato cut into round slices 300g Zucchini cut into slices 300g Cauliflower, floweret 100g White onion slice 100g Mozzarella cheese grated 2 cups Bechamel sauce 50g Parmesan cheese 50g Butter 1 tsp. Salt 1 tsp White pepper Procedure: 1. Blanch all vegetables in salted boiling water. Set aside. 2. Have ready ceramic dish. Brush with softened butter. Bed with béchamel sauce. Put potato on first layer; zucchini, cauliflower and sautéed onion on second layer. Cover top with béchamel, mozzarella cheese and parmesan cheese. 3. Bake in oven until golden brown or until done. 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

Here's Idol sa Kusina Recipe for Epsiode 33- PORK MENUDO WITH MASHED POTATO. Ingredients: 400g Cube pork kasim (shoulder) ¼ kl. Pork liver cube 2 tbsp Patis (fish sauce) 1 tsp. Powder Seasoning ¼ cup Onion, chopped 1 tbsp Cooking oil 2 tbsp Garlic, chopped 1 cup Tomato sauce 1 tbsp. Tomato paste ¾ cup Water 500g Mashed potato ½ cup Carrots, diced ¼ cup Red bell pepper, diced ¼ cup Green bell pepper, diced ¼ cup Raisin 1 tsp. Salt 1 tsp Pepper Procedure: 1. Combine pork kasim, pork liver, patis, salt, pepper. Mix well and let stand inside refrigerator for 30 minutes. 2. Heat oil in pan. Sauté garlic and marinate pork mixture. 3. Add tomato paste, tomato sauce and water. Cover and simmer over medium heat for 15 minutes or until meat is tender. 4. Add carrots, red bell pepper, green bell pepper, raisin, salt , pepper and powder seasoning. 5. Mix well and cook for another 5 minutes. Scoop mashed potato on pate over the top with menudo. image and recipe cr

Here's Idol sa Kusina Reciper  for Episode 33- POACHED LAPU-LAPU IN WHITE WINE SAUCE. Ingredients: 1 pc. whole lapu-lapu ½ cup white wine 1 pc. U.S. lemon slices 1 ltr. Bechamel sauce (butter, stock, all purpose cream) 100g leeks, cut into 2 inches long 50g celery leaf 1 tbsp. Salt 1 tsp. White pepper 1 meter aluminum foil 150g butter 2 ltr water ½ cup all purpose cream 150g flour Procedure: 1. Season whole lapu-lapu with salt and white pepper. Brush butter aluminum foil and place in it wrapped lapu lapu. 2. Have ready large wok or stock pot. Put water, U.S. lemon slice, celery leaf, leeks, white wine, salt and pepper. And you may add the wrapped lapu-lapu poached for 1 hour or until done. 3. Remove from pot and unwrap lapu-lapu and place it on platter. Strain remaining stock and set aside. 4. Melt butter into pot. Add with all-purpose flour to become (roux) fluffy. Add stock. Stir quickly until creamy. Add chopped parsley. Season to taste. Pour over poached

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