Simple Life Matters

Here's Idol sa Kusina Recipe for Episode 95 / June 2-SPINACH CHICKEN ROULADE. INGREDIENTS: 200g spinach, chopped 1 white onion, chopped 2 gloves garlic, mined 1/2 tsp chili flakes 2 tsp olive oil 1/4 cup parmesan cheese 1/4 cup tomato sauce 1 tsp. balsamic vinegar 4 pcs. chicken breast fillet, pounded thin 1/2 cup white wine parlsey for garnish toothpick Photo and Recipe credit: idolsakusina PROCEDURE: 1. Heat spinach in saute' pan. Transfer to strainer and press firmly with back of spoon or squeeze to remove excess moisture. Set aside in bowl. 2. In the same pan, saute' onion, garlic and chili flakes. Cook until onions are soft. 3. In a small bowl, stir together onion mixture, chese and spinach. 4. In another bowl, combine tomato sauce and balsamic vinegar. Then spread alayer on top of the chicken and then add the onion and spinach mixture. 5. Roll the chicken tightly and secure with wooden toothpicks. 6. In a pan, brown

Here's Idol sa Kusina Recipe for Episode 94/May 26- HOME MADE LEMONADE. INGREDIENTS: 4 pcs. lemon juice 3 tbsp sugar syrup 2 cups water ice PROCEDURE: In a shaker or pitcher, combine fresh squeezed lemon juice, sugar syrup and water. Pour into glass with ice. Photo and Recipe credit: Idol sa Kusina

Here's Idol sa Kusina Recipe for Episode 94/ May 26- MAGIC KOREAN BEEF STEW. INGREDIENTS: 1 kg beef short ribs 1/2 cup MAGGI OYSTER SAUCE, divided 1 pc. medium onion, quartered 1/4 cup tomato catsup 2 pcs red chili, sliced 1/4 cup brown sugar 1 sachet 8g MAGGI MAGIC SARAP 2 tbsp sliced spring onions 1 tbsp sesame seeds, toasted 1/2 kg togue, sautted with 8g MAGGI MAGIC SARAP Photo and Recipe credit: Idol sa Kusina PROCEDURE: 1. Place beef in a pot. Add MAGGI OYSTER SAUCE, onion and enough water to barely cover the beef. Bring to a boil, skim the scum and simmer until tender (approx. 1 1/2 - 2hrs) 2. Add catsup, red chili and sugar and simmer uncovered to reduce sauce. Season with MAGGI MAGIC SARAP. 3. Transfer into a serving bowl, garnish with spring onion and sesame seeds. Serve with togue.

Here's Idol sa Kusina Recipe for Episode 94/May 26- SIZZLING CRISPY BEEF SHANK. INGREDIENTS: 300g boneless beef shank 1pc white onions, chopped 1pc. carrots, chopped 1 stalk celery, chopped 1/4 cup soy sauce 2 tbsp. Worcestershire sauce salt and pepper to taste foil oil for deep frying 2 tbsp butter 2 tbsp flour 1 cup beef shank stock 3 tbsp soy sauce 1 tbsp Worcestershire sauce salt and pepper to taste parsley for garnish fried garlic for garnish Photo and recipe credit: IdolsaKusina PROCEDURE: 1. Place beef shank on top of the foil, then season with salt and pepper. 2. Add soy mire poix, soy sauce and Worcestershire sauce. 3. Wrap the beef and make sure it is sealed tightly. 4. Boil the beef for 2 hours until beef is soft. 5. when done, drain the beef and deep fry until crispy. Chop into serving pieces and place on sizzling plate then pour gravy on top and garnish with parsley and fried garlic. FOR THE GRAVY --- make roux

Here's Idol sa Kusina Recipe for Episode 93/ May 19- NO BAKE CHEESECAKE INGREDIENTS: 2 cups crushed Graham Crakers 1 bar unsalted butter, melted 2 tbsp. sugar 2 bars cream cheese, room temperature. 1 1/4 cups condensed milk 1/4 cup fresh lemon juice 1 tsp vanilla extract 1 can blueberries PROCEDURE: 1. Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined. 2. Press the crumb mixture into a springform pan, spreading it 1 1/2 to 2inches up the side; press flat. Chill crust in freezer at least 10 minutes. 3.Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the creamcheese in a large bowl until smooth. 4. Beat in the condensed milk a little at a time. Then add in the lemon juice and vanilla. 5. Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3hours. Top with blueberries and serve.

Here's Idol sa Kusina Recipe for Episode 93/ May 19- BAKED CHEESY CALDERETA. INGREDIENTS: 500g beef chunks 1/2 cup liver spread 1 cup tomato sauce 1/2 cup green olives 2pcs red bell pepper, seeded and sliced 2 pcs medium sized potatoes, peeled and sliced 1 pc carrot, peeled and sliced 1 pc red onion chopped 3 gloves garlic, minced 2 bay leaves 1/2 tsp. paprika salt and pepper to taste 2 tbsp oil water 1 cup quick melting cheese 1/2 cup saltine crakers , crushed spring onions for garnish PROCEDURE: 1. In apot, saute onions and garlic and half of the red bell pepper. Add beef chunks. Let brown. 2. Add enough water to cook beef for about 2 hours or more, or until tender over low heat. 3. Then add tomato sauce and liver spread. Add olives, carrots, potatoes, bell pepper, bay leaves. Season with salt, pepper and paprika. 4. Simmer for a few minutes and add a little hot sauce. 5. Transfer to a baking disg and top with grated cheese and

Here's Idol sa Kusina Recipe for Episode 93/ May 19- CHEESE FONDUE. Ingredients: 1 glove garlic,peeled 200g Gruyere cheese, shredded 200g Emmental cheese, shredded 200g kesong puti, cut into small cubes 4 tbsp all purpose flour 2 cups white wine dash of nutmeg Photo credit: idol sa kusina via facebook FOR DIPPING: baguette, cubed carrots, blanched broccoli, blanched apples, cubed ham, cubed PROCEDURE: 1. In a bowl, toss the cheese with the flour 2. Rub the interior of a medium saucepan with the peeled garlic and place over medium heat and add the wine. 3. Bring to a simmer and add the cheese mixture, one handful at a time. Stir in the nutmeg. 4.Stir over low heat until smooth and cheese is melted and bubbling/ Transfer the cheese mixture to a fondue pot and serve with veggies and bread.