Simple Life Matters

Watch Chef Boy Logro's house in Powerhouse. See the story and be inspired from the life story of the highest paid Chef in the Philippines, Chef Boy Logro- Idol sa Kusina'. Chef Logro also show his Culinary School.

A simple idea can move people to think positively and change for the better. And the more people we move positively, the greater chances for a community to change for the better, too. Your idea may be what members of a community need to get started on positive change. Team up now and develop your idea into a health and wellness program for a community of your choice. If we see the potential of your idea, we'll help you get started on making it a reality so that together, we can make the Philippines healthier, one community at a time. Joining this cause is easy. For more info, just follow the link:   Win for a cause! #Unilab Ideas Positive to award seed money to college teams with best ideas.Join now!

Here's Idol sa Kusina Episode 35 / ADOBO PAMPANGO de LOGRO Ingredients: 1kg Pork Belly (big chunks) 1 liter White Vinegar 300g Crushed garlic 10g Black peppercorn 5 pcs Bayleaf 1 tsp. Salt 3 pcs. White onion puree 2 cups Water Procedure: 1. Marinate and mix all ingredients overnight. Place it on large pot then boil for 10 minutes and simmer for 1 hour or until tender. 2. Remove oil from adobo fat, and fry skin of adobo belly chunks into adobo oil until golden brown. 3.Toss again into remaining sauce and serve immediately. 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 Master Chef Pablo “Boy” Logro and his celebrity guests will have viewers savoring sumptuous dishes and learning how to create t

Here's Idol sa Kusina Recipe for Episode 35- March 4, 2012-BRING ME BRINGHE Ingredients: 2 tbsp Cooking oil 1 tsp Crushed garlic ½ cup Sliced onion 1 tbsp Crushed dilaw (turmeric root) ¼ kl Chicken, cut into serving pieces 1 cup Sliced pork meat 2 cups Water 2 cups Malagkit (glutinous rice) ½ cup Long grain rice 5 cups Coconut milk, 2nd extract 1 pc. Bayleaf 1 cup Shrimp, peeled and pre-cooked (optional) ½ cup Ham (for garnishing) 2 sliced Boiled egg (for garnishing) 1 tsp. Salt 1 tsp. Pepper 6 pcs. Banana leaves 12x12 Procedure: 1.Sauté garlic in oil. Add onion, dilaw, chicken and pork. 2.Add water and bring to boil. Cook for 2 minutes. 3.Add rice and coconut milk. Season with salt and powder seasoning. 4.Cook over moderate heat and stir once in a while to prevent burning at the bottom. 5.Cover with banana leaves and continue cooking until done. 6.Add pre-cooked shrimps and decorate top with sliced ham, boiled egg and parsley. Serve hot. im

Here's Idol sa Kusina Recipe for Episode 35, March 4, 2012- ASTIG NA SISIG Ingredients: ½ kl. Boiled pork ears ½ kl. Chicken liver 1 kl. Pork lapay (spleen) or isaw (intestines) 1 pc. Siling Labuyo chopped 2 pcs. Big Red onion, chopped ¼ cup Calamansi juice ¼ cup Vinegar 1 tbsp Powder seasoning 1 tsp. Salt 1 tsp. Crushed black pepper Procedure: 1.Clean and wash well all meats. 2.Boil all meats until tender and drain. Broil in charcoal until brown. 3.Chop all broiled meats. 4.Combine chopped meats with siling labuyo, onion, calamansi juice, and vinegar. 5.Season with salt, pepper and powder seasoning mix. Serve on a sizzling plate. 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 Master Ch

Snack time has never been this fun with the modern versions of our all-time favorites! From the simple banana fritters now mixed with yam, sticky rice cake, ham or cheese, to champorado, tibok-tibok, and sapin-sapin flavored ice cream! image and text credit:KMJS

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