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Here's Kusina Master Recipe- Braised Meatballs with Chienes Cabbage. Ingredients: 500g - Mince Pork 200g- Chinese cabbage, cut into thick strips. Seasoning A: 1 tbsp- oyster sauce 1 tbsp- corn flour 1/4 tsp- salt Dash of Pepper and Sesame oil Seasoning B: 500ml- water 1 tbsp- oyster sauce 1/2 tbsp- light soya sauce 1 tsp- dark soya sauce 1 tsp- sesame oil 1tbsp- corn flour water for thickening Procedure: 1. Mix minced pork with Seasoning A. Divide into 4 portions and shape into balls. Deep-fry into hot oil until golden brown. Dish and Drain. 2. Bring Seasoning B to boil, put in meatballs, Chinese cabbage and simmer for 20 minutes. Remove the meatballs and place onto a serving plate. 3. Thickening gravy with corn flour water and pour over meatballs. Serve hot.

Here's Kusina Master Recipe- Pineapple Spare Ribs. Ingredients: 600g- Spare ribs cut into pieces 300g- Pineapple cut into pieces Marinade: 1/2 tbsp- Light soya sauce 1/2 tsp- salt 1 pc- egg 1 tsp- bicarbonate of soda 2 tbsp- shaoxing wine 2 tbsp- water 2 tbsp- corn flour Sauce: 2 tbsp- sugar 3 tbsp- tomato sauce 2 tbsp- plum sauce 1 tbsp- worcestershire suace 1 tbsp- white rice vinegar 150 ml water recipe and image credit: kusina master Procedure: 1. Mix spare ribs with marinade and marinate for one hour. 2. Deep fry spare ribs in hot oil until golden brown and cooked. Dish and Drain. 3. Cook sauce ingredients until thick. Add in pineapple fried spare ribs and stir-fry until well mixed. 4. Dish up and sauce.

How to make our our favorite dessert 'Buko Pandan'. Buko Pandan Salad Ingredients: 8 leaves of Pandan – (must be cleaned well) 5 Buko (Coconut) not too hard, not too soft- Grated to strips Water approx. 10 cups 3 small cans of Nestle Cream 1 medium can of Condensed Milk 2 bars of Green Gulaman 1 3/4 Cups Sugar (more if you want it sweeter) 1 cup Kaong (optional) Buko Pandan Salad Preparation Instructions: Boil water together with 8 pandan leaves that are individually twisted to break the fibers and expose the juice. Simmer for 20 minutes. Before adding 2 bars of gulaman, make sure you remove the pandan leaves and check if the remaining water is equal to 8 cups – 1 bar of gulaman is good for 4 cups of liquid. If it is not 8 cups, less will mean hard gulaman and more than 8 cups will result in mushy soft gulaman. Ensuring gulaman is well-dissolved stir well. Add sugar while mixing. Do this for 5 minutes. Pour through a strainer into cooling trays. Wait till it co

Here's Kusina Master Recipe- Pan-Fried Chicken Fillet Kai Lan. Ingredients: 300 g.- Chicken Breast Meat, Sliced 6 pcs- Baby Kai Lan, cleaned Marinade: 1/2- egg 1 tbsp- Maggi Liquid Seasoning 1 tbsp- Shaoxing wine 1 tsp- sugar 1 tbsp- corn flour Sauce: 3 tbsp- water 1 tbsp- Maggi Liquid Seasoning 1 tbsp- Sugar 1/2 tbap- Light Soya sauce recipe and image credit:kusina master Procedure: 1. Mix chicken breast meat with marinade and marinate for 30 minutes. 2. Heat up to 5 tbsp. oil. Pan-fry chicken breast until golden brown. Dish up. 3. Blanch baby Kai Lan in boiling water with 1 teaspoon oil and salt until cooked. Dish up and arrange a serving platter. 4. Cook sauce in clean wok until thick. Add in fried chicken breast meat and stir fry until well mixed. 5. Dish up and serve with babay kai lan.

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Here's Idol sa Kusina Recipe for Episode 29 / Jan. 22- ALIMANGO ASADO ESPESYAL. Ingredients: 2pcs. Alimango jumbo 100g Leeks white part only chopped 30g Garlic and Ginger puree 1pc. Tomato chopped 1 tbsp. Chicken powder, powder seasoning 1 cup Chicken stock 30g Cornstarch dissolved 25g Spring onion chopped 1 jigger Brandy or Chinese wine 1 tsp. Sesame oil 1 tsp. Salt 1 tsp. Pepper 50g Sotanghon Procedure: 1. Remove shell of alimango, then cut alimango into four pieces, remove aligue; and set aside. 2. Sauté garlic and ginger puree, leeks and tomato, then the alimango and flambé with Chinese wine. Add chicken stock. Cover wok and simmer for 15 minutes or until done. 3. Thicken with dissolved cornstarch and add chopped spring onion. Season to taste. 4. Place on platter and garnish with crispy fried sotanghon on top just before serving. image and recipe credit:idolsakusina Watch Idol sa Kusina on GMANews with Chef Boy Logro. Practical tips and sp

Here's Idol sa Kusina Recipe for Episode 29 / Jan. 22- ROYAL NOODLE NEST WITH VEGGIES. Ingredients: 15g Shitake Mushroom 15g Inodaki Mushroom / cotton buds mushroom 30g Young corn cut into pieces 30g Carrot sticks, blanched 3 pcs. Bokchoy, blanched 100g Chinese Cabbage cut into strips 500g Fresh Ramen noodles, blanched and tossed in veg. oil 20g Garlic puree 20g Ginger puree 1 cup Vegetable oil 30g Corn starch dilluted 2 cups Chicken stock 1 tsp. Sesame oil 1pc. White onion 1 jigger Chinese wine 1 tbsp. Powder seasoning 1 pc. egg white 1 tsp. Salt 1 tsp. Pepper Procedure: 1. Stir-fry the ginger puree and garlic puree. Flambé with Chinese wine. Add all vegetables. Add chicken stock. Bring to a boil and thicken with cornstarch and, lastly, white egg. Season to taste and set aside. 2. Have ready heated oil in a wok, then place noodles and stir from time to avoid burning noodles. Then turn once, continuously stirring until noodles turn brow