Simple Life Matters

Here's Idol sa Kusina Recipe for EPISODE 11 / Sept. 11- KINUNOT NA ALIMASAG. image and recipe credit:idolsakusina Ingredients: 6 pcs. large alimasag, rinsed and drained 1 ½ cups Water 1 tspn. Whole peppercorn 3 tbspns. Crushed ginger 1 pc. Dried bay leaf 3 cups Coconut milk, 2nd extract 2 tbspn. Garlic chopped onion chopped ¼ cup Vinegar ¼ tspn. Chicken powder 1 cup Coconut cream 1st extract 2 pcs. Siling labuyo minced ½ cup Malunggay leaves Salt and pepper to taste Procedure: · Put whole alimasag in pot. Add enough water to cover alimasag, crushed ginger, peppercorn and bay leaf. Boil until done. Remove from pot, drain and set aside to cool. · Flake the meat, keep the shell and set aside. · In sauce pan put coconut milk, garlic, onion and ginger, let boil and simmer stirring constantly to avoid curdling until the coconut milk thickens and reduced to half. · Add flaked alimasag, vinegar and simmer until oil start to come out. · Season with salt and pepper t

Sarah Geronimo now wanted to try to become a good chef by enrolling in a cooking class. An excerpt from Sarah's Website post: This time, Sarah aspires to cook her very own dishes and recipes! “Gusto ko pong mag-cooking lessons,” exclaimed Sarah. If given some break from work, the Popstar Princess would really want to enroll in cooking classes or culinary arts.  First on her to-do list is how to sauté or fry. “Yan po ang unang aaralin ko, mga ginisa.” Who knows, Sarah’s dishes could also be recognized worldwide just like her powerful voice. Well, we can’t wait to taste your gourmet, Sarah! We’re sure it would be as delicious and sweet as your voice.

Watch Junior Master Chef-Sept 17, Episode 4. Junior MasterChef- Pinoy Edition is a Philippine competitive cooking game show adapted out of the British spin-off show Junior MasterChef, in turn was based on MasterChef, featuring Filipino contestants aged 8 to 12. The Pinoy edition is being hosted by Ms. Judy Ann Santos-Agoncillo. The first ever grand-winner of Junior Masterchef Pinoy Edition will take home P1million tax-free. video credit: abscbnonline

Here's Idol sa Kusina Recipe for EPISODE 11 / Sept. 11- MAGIC LAING. image and recipe credit:idolsakusina *RECIPE by MAGGI* Ingredients: ¼ cup oil ¼ kilo pork belly, cubed 2-3 slices ginger, finely chopped 2 Tbsp garlic, chopped ¼ cup onions, chopped ¼ kilo shrimps or prawns, shelled, 2 Tbsp shrimp paste, raw 40 pcs gabi leaves, sliced 3 pcs buko juice ¾ cup water 1 sachet MAGGI MAGIC SABAW Chicken Flavor 3 cups coconut milk, 2nd extraction 3-4 pcs Red Labuyo 2 cups coconut cream, 1st extraction 1 8g sachet MAGGI MAGIC SARAP Prodecure: In a pan, heat oil. Add pork belly and cook for about 8-10 minutes. Add ginger, garlic and onions and sauté until fragrant. Put in shrimps and cook until it changes color. Add shrimp paste and sauté for 5 minutes. Add gabi leaves, buko juice, stock and coconut milk. Simmer for 30-35 minutes and then add coconut cream. Continue cooking over low heat until almost all the liquid has reduced. Season dish with MMS and simmer for 5

Here's a tip from 'On Call' on How to learn if the meat is Double Dead or Bocha? Meanwhile, according to the report from GMA News Solon wants stiffer penalties for ‘botcha’ traders, vendors Traders and vendors caught selling “botcha" or double-dead meat in wet markets should face stiffer fines and longer terms in prison, Senator Francis Pangilinan said Tuesday.  Pangilinan, who is also the Senate committee chair on agriculture and food, is proposing to jack up the fine for selling “botcha" to P50,000 to P200,000 from the current P1,000 to P5,000. He also wants to lengthen the prison term for selling double-dead meat to six to 12 years from the current six months. <p>This page requires a higher version browser</p> video credit:gmanews

Here's Idol sa Kusina Recipe for EPISODE 11 / Sept.11- ANGHANG SA GATA BICOL EXPRESS. image and recipe credit:idolsakusina Ingredients: ½ k pork belly cut into strips ½ cup bagoong alamang (shrimp paste) 2 tbspns. Cooking oil 2 tbspns. Grated ginger 1 tbspn. Siling labuyo, chopped 1 cup Siling haba, sliced diagonally 2 cups Coconut milk, 2nd extract ¼ tspn. Chicken powder ½ cup Coconut cream 1st extract ½ jigger Brandy Salt and pepper to taste kinchay Procedure: · Heat oil in pan, sauté ginger and pork until brown. Flame with brandy. · Add bagoong alamang and siling labuyo. Stir fry until pork is completely covered with bagoong. · Pour coconut milk and siling haba, season with salt, pepper and chicken powder. · Cover and simmer over medium heat for 5 minutes. · Add coconut cream and simmer in low heat for 2 minutes or until coconut cream consistency thickens. Sprinkle with chopped kinchay. Watch Idol sa Kusina on GMANews with Chef Boy Logro. Practical tips an

St. Nocholas image embed on a biscuit is said to be 'Lucky'. <p><p><p>This page requires a higher version browser</p></p></p> credit:GMANews