Simple Life Matters

Here's Idol sa Kusina Recipe for Episode 41- CHICKEN YAKITORI. Ingredients: 60g Deboned Chicken Chunks 2pc/30g Onion Leeks 1inch Long (White Part Only) 1pc Bamboo Skewers Four Inch Long Pinch S alt & Crusted Peppercorn 1tbsp Yakitori Sauce Procedure: 1. Thread on bamboo skewers alternate chicken and leeks two pieces each. 2. Season with salt crusted peppercorn 3. Have ready heated pan broiler (Skillet Steel) 4. Broiled the skewered chicken (Yakitori) for two minutes turn one side for 2 minutes then brush with yakitori sauce from time to time until done. 4. Place on plate pour over the top with the remaining yakitori sauce. TERIYAKI SAUCE for Chicken Yakitori Ingredients: 2 cups Chicken Stock 1 cup Japanese Soy Sauce 1 1/2 cup white wine/vinegar + 1/2 cup sugar (mirin) 100g Carrots Long Slice (for broiling) 100g White Onion Cut Into 3 Pcs 100g Onion Leeks (Green Part Only) 50g Corn Starch (Dissolved) 150g Sugar 250g Chicken Bones (for broiling) 10

It's National Grilled Cheese day on April 12. Watch Grad Life's National Grilled Cheese Day Recipe- Video Watch Kobayashi thrashes world record for grilled cheeses in 1 minute at GroupMe.com event.

Watch Kusina Master: April 12, 2012 episode as Kusina Master- Chef Boy Logro prepares  Baked Spareribs . “Kusina Master” is a 15-minute cooking show in front of live audiences that will unravel the secrets in making everyday foodpreparation fun, easy and exciting. Hosted by Chef Pablo “Boy” Logro, the one and only “Idol sa Kusina,” will guide every viewer to a step-by-step food preparation with practical cooking tips added with special techniques in making everyday dishes with a “wow” factor. video credit:kusina master

Here's Idol sa Kusina Recipe for Episode 40- BEEF TENDERLOIN TIPS IN POTATO BASKET. Ingredients: 1 tablespoon butter 1 cup finely chopped onion 1/8 teaspoon cayenne pepper Coarse salt 1-1/2 cups chicken broth 1/2 cup heavy cream 1/4 cup finely chopped spring onions 500g beef tenderloin steaks 1-1/2 tablespoons chopped fresh thyme 1 tablespoon (or more) olive oil 6 pcs. Potato Basket crispy Procedure: 1. Melt butter in heavy large saucepan over medium heat. Add onion; cover and cook until soft and translucent, stirring occasionally, about 7 minutes. 2. Sprinkle steaks with coarse salt and pepper and cayenne, then chopped thyme. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, adding more oil as needed, 3 to 4 minutes per side for medium rare. Then add whipping cream. 3. Divide potato basket then fill with beef tips among plates. Place steaks on plates and serve. Sprinkle with chives. image and

Here's Idol sa Kusina Recipe for Episode 40- SHRIMP AND VEGETABLES SPRING ROLLS. Ingredients: Spring rolls: • Rice paper wrappers or lumpia wrappers- 8 rounds • Shrimp - 8 pieces • Sesame oil • Carrot (Julienne) - 1 small • Cucumber (julienne) - ½ piece • Celery leaves - 1 pinch • Scallions - 4 pieces • Avocado - 1 • Fresh mint or fresh basil • 1 liter oil for frying Dipping sauce: • Soy sauce - 1 cup • Fresh mint (chopped) - ½ cup • Chopped garlic - ½ tsp • Lemon juice - ½ • Sesame oil couple of drops • Water - ½ cup Procedure 1. Sauté the shrimp split in half in vegetable oil and sesame oil. 2. Dip the rice wrappers in hot water until soft then place them on a wet rag and arrange on top the julienne of vegetables and the sautéed shrimps. 3. Roll and reserve until service time. Then deep fry until golden brown. 4. Make the dipping sauce by combining all the ingredients together. Let it sit a few minutes before using it for dipping the spring rolls. image and

Here's Idol sa Kusina Recipe for Episode 40- CLASSIC FISH AND CHIPS. Ingredients: 4 large potatoes, peeled and cut into strips 1 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon ground black pepper 1 cup milk 2 pcs. egg 1 quart vegetable oil for frying 500g pounds fillets Fish Directions: 1. Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes. 2. Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C). 3. Fry the potatoes in the hot oil until they are tender. Drain them on paper towels. 4. Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels. 5. Fr

According to the report from Reuters, renowned "Karat chef" Angelito Araneta Jr. places African diamonds on top of pearls to re-create his Guiness World Record for most expensive sushi in Manila April 1, 2012. Araneta was recognized by the Guinness Book World of Records in June 2010 as the maker of the World's Most Expensive Sushi, costing 91,800 pesos (US$ 1,978.15) for five pieces. image credit:yahoo philippines