Simple Life Matters

Watch Jollibee Ultimate Burger Steak TVC? Have you tried the new Ultimate Burger Steak? That Big Burger Steak Goodness Like No Other -- also perfect for dinner! :-) Take a photo (or Instagram) and tweet it with the hashtag #theultimatemeal

March 18 is National Breakfast at McDonalds. 5,000 McDonald's restaurants from different countries will be simultaneously celebrating it too.  There's surely a McDo breakfast store near you.You might just have a chance to see McDo's Chief Happiness Officer, Ronald on that day. The first 1,000 customers for breakfast will receive a FREE McMuffin 6. You'll have 4 full hours (5-9AM) to redeem it!  1/4 6 days 2 go,6 reasons 2 b excited about #nationalbreakfastday :1. It's d Philippines' FIRST National Breakfast Day twitter.com/McDo_ph/status… — McDo Philippines (@McDo_ph) March 12, 2013 4/4 5.The first 1,000 customers for breakfast will receive a FREE McMuffin 6. You'll have 4 full hours (5-9AM) to redeem it! — McDo Philippines (@McDo_ph) March 12, 2013

Here's Idol sa Kusina Recipe for Episode 83/March 10-Adobong Lechon/ INGREDIENTS: 2 lbs lechon chunks (belly part) 2 tbsp garlic, minced or crushed 5 pieces dried bay leaves 2 stalks lemon grass, pounded 1-2 pcs bird’s eye chili, chopped (optional) 4 tbsp vinegar 1 cup soy sauce 1 tbsp whole pepper corn 1 cup water salt to taste  toasted garlic for garnish PROCEDURE: 1. Heat the pot and put-in the lechon to brown just a little. 2. Add water, soy sauce, vinegar, garlic, lemon grass, chili, whole pepper corn, and dried bay leaves then bring to a boil. Simmer for 20-45minutes. 3. Garnish with toasted garlic and serve hot with white rice

Here's Idol sa Kusina Recipe for Episode 83/March 10- Bakalaw Tuyo. INGREDIENTS: 350g of tuyo 2 tbsp olive oil 3 cloves garlic, peeled and minced 1 white onion, chopped 1 thumb sized ginger, crushed 1/2 cup sun-dried tomatoes, sliced 1 green finger chili, sliced black pepper to taste 2/3 cup green olives  1 cup water Photo credit: idolsakusina PROCEDURE: • Soak dried fish in a bowl of water for 5-10 mins. • Heat olive oil in pan. saute ginger, onions, sun-dried tomatoes and garlic. Add 1 cup water and let it simmer.  • Add dried fish and olives. Sprinkle some ground peppercorn. Cover and let the dried fish simmer in tomato sauce for 5 to 8 minutes. • Garnish with green chilis. • Serve with rice.

Here's Idol sa Kusina Recipe for Episode 83/March 10- Pocherong Bulalo. INGREDIENTS: 1 kilo beef shank and beef cubes 1 tbsp worcestershire sauce 5 cloves garlic, minced 1 white onion, chopped 1 cup celery, chopped  1 cup tomato sauce  1/2 cup tomato paste 10 cups beef stock salt and pepper to taste 2 big Spanish chorizo, sliced 4 pcs medium potatoes, peeled and quartered 1 big carrot, peeled and sliced 1 cup green beans, sliced 2 cups Chinese cabbage, sliced in 2-inch pieces spring onions for garnish 6 pieces saging saba, fully ripened, boiled separately, for serving  Photo credit: IdolsaKusina PROCEDURE: 1. Pre-marinate the beef pieces in the Worcestershire sauce. Cover and refrigerate for at least 30 minutes to an hour. 2. In a heavy stock pot, over medium high heat, add the vegetable oil and saute the garlic, onions and celery. Add the Spanish chorizo slices for 1 to 2 minutes to flavor the oil, then remove the chorizos and set aside. 3.

Philippines fast-food giant, Jollibee is now available in Singapore! Jollibee opens it's first Jollibee store in Singapore on March 12, 2013. According to Yahoo news , long queue started as early as 7:40 am today much to the delight of the crowd. "The Filipino fast food joint opens this morning at Lucky Plaza much to the anticipation of Filipinos living here. Ms Marites Obien, the first customer in the queue, said: “I waited five years for them to come to Singapore. The fried chicken is very Filipino. The flavour is different from the other fast food joints.”

According to CBS News , the Danish Veterinary and Food Administration conducted an investigation on the incident. Morten Lisby, the agency’s spokesperson reportedly described the outbreak that caused vomiting and diarrhea as “massive.” Peter Kreiner, Noma managing director, apologized for what happened and said earlier tracking of the source of infection is underway. Noma co-owner Rene Redzepi said that based on findings, Norovirus, the winter flu bug was the cause of infection. The official statement reads: “At noma, having happy and satisfied guests is paramount to our daily work and lives, and is our number one priority. Unfortunately during week 7 (February 12th -16th) 2013, there were a number of cases where guests at noma where hit by Norovirus after their visit. It is a matter that deeply affects us all, and that we sincerely regret. Since receiving the news, we have been working closely with the Danish Food & Drug Administration to find the source of the