Simple Life Matters

Junior MasterChef- Pinoy Edition Grand Winner is going to be revealed on February 18. Jobim, Kyle, Mika and Philip - Who Will Be the Very First Pinoy Junior MasterChef After hurdling the intense weekly culinary battles and impressing the Filipino public with their creations, the Final Four kiddie cooks Jobim, Kyle, Mika, and Philip will rise to their final cooking challenge in the “Junior MasterChef Pinoy Edition Finale: The Live Cook-off” this Saturday, February 18, at 6 p.m. Armed with months of training in the competitive arena of “Junior MasterChef Pinoy Edition,” the four talented kids will be preparing their dishes live at the Treston International College in a bid to become the first ever Junior MasterChef who will bring home P1 million and a culinary scholarship. Meanwhile, P500,000 will be awarded to the competition’s second placer, and P250,000 each to the third and fourth placers. Host Judy Ann-Santos and judges Chef Ferns, Chef Lau, and Chef Jayps will be sampling a

Here's Quickfire recipe for Campus Tour Season 14-  SAUSAGE RICE WITH MALUNGGAY. INGREDIENTS: 3 cups Cooked Rice ¾ cup Hungarian Sausage (diced) ¼ cup Red Bellpepper (chopped) ¼ cup Malunggay Leaves 1 tablespoon Butter 2 tablespoons Olive Oil ¼ cup green peas 1 pack, 7 g Aji-Ginisa Original ¼ cup chopped tomatoes ¼ cup Chicken Stock 3 tablespoons Crab Paste (Taba ng Talangka) PROCEDURE: 1.In a medium skillet, sauté Hungarian Sausage in olive oil and butter until browned. 2.Add red bellpepper, tomatoes and green peas until cooked. Season with Aji-Ginisa Original. 3.Add cooked rice, chicken stock, crabpaste and malunggay, then toss until all ingredients are well incorporated. Cook until liquid evaporates. image and recipe credit:Quickfire QUICKFIRE is a Cooking Show at QTV Channel 11 with Chef mom Rosebud Benitez and directed by Ogi Sugatan. Quickfire Recipes is dedicated to some of the delicious recipes around the world, Philippines and Quickfire cooking show

Here's Quickfire recipe for Campus Tour Season 14- STIR FRIED CHICKEN AND BELL PEPPER PANINI SANDWICH. INGREDIENTS: 2 pc baguette 300g Beef sukiyaki cut, thinly sliced 1/3 cup Soy Sauce 1 tbsp sugar 1 lime, juiced 1 red onion, sliced 1 pc Green bell Peppers 1 thumb sized ginger 1 pack, 7 g Ajinomoto Ginisa Original 2 tbsp oil 1 bunch cilantro PROCEDURE: 1.Stir fry the beef with little oil, add soy sauce, sesame oil, lemon juice and a little sugar. Set aside. 2.In the same wok, saute the ginger and add green bell pepper until lightly cooked but still crisp. Add the beef back into the wok and season with Aji Ginisa Original. 3.Assemble the chicken and pepper sandwich and press into panini maker. Serve panini with a bunch of cilantro on the side. image and recipe credit:Quickfire QUICKFIRE is a Cooking Show at QTV Channel 11 with Chef mom Rosebud Benitez and directed by Ogi Sugatan. Quickfire Recipes is dedicated to some of the delicious recipes around the world

Here's Idol sa Kusina Recipe for Episode 32 - CREPE SUZETTE IN ORANGE BUTTER SAUCE. Ingredients: 100g Plain flour Pinch of salt Grated rind of ½ Lemon 1 pc. Egg 300 ml Fresh milk 15g Butter meltedButter for frying 1 scoop Vanilla Ice cream Procedure: 1. Mix all ingredients into mixing bowl, then strain. 2. Have ready Teflon pan then pour ¼ cup of mixture pancake butter until golden brown and set aside. 3. Have ready orange butter sauce in flambé pan, then soak for 1 minute then fold into triangle. Place on plate and top with one scoop of vanilla ice cream. Orange Butter Sauce Ingredients: ½ cup White sugar 2 pcs. Oranges 75g Butter 50g Caster sugar 1 cup Orange juice 1 tbsp Cointreau 2-3 tbsp. Brandy Procedure: 1. Melt sugar until caramelized, then add butter, orange juice and Cointreau. Flambé with brandy. Stir from time to time until creamy. image and recipe credit:idolsakusina Watch Idol sa Kusina on GMANews with Chef Boy Logro. Practical tips and

Here's Idol sa Kusina Recipe- Episode 32 / Feb. 12- DELICIOUS DALANDAN DUCK. Ingredients: 500 g U.S. duck breast 1 cup dalandan juice concentrate 1 tsp. grenadine 1 pc. fresh dalandan (for zest) ½ cup cooking oil 30 g cornstarch 1 jigger brandy 1 tsp. Salt 1 tsp. Crushed peppercorn 1 tsp. Chicken stock Procedure: 1. Season duck breast with salt and crushed black peppercorn. 2. Pan sear first the skin until brown. Flambé with brandy. Reduce flame until done. 3. Boil dalandan juice and chicken stock, season with salt and add grenadine and chicken with dissolved cornstarch. 4. Cut duck breast into portion slices, arrange on plate and spoon over the top with dalandan sauce. Sprinkle with dalandan zest. image and recipe credit:idolsakusina Watch Idol sa Kusina on GMANews with Chef Boy Logro. Practical tips and special techniques in cooking taught with a dose of humor and a sprinkling of lessons in life. IDOL SA KUSINA has all the right ingredients for a show that'

Here's Idol sa Kusina Recipe for Episode 32 / Feb. 12- APPETIZER PLATTER- SHRIMP COCKTAIL WITH MANGO SALSA, ROAST BEEF TENDERLOIN WITH ASPARAGUS and LIVER MOUSSE WITH MELBA TOAST. SHRIMP COCKTAIL WITH MANGO SALSA Ingredients: 2 pcs. Tiger shrimp 1 tsp. Hot sauce 1 tsp. Mayonnaise ½ pc. Ripe Mango 10 g Green bell pepper 10g red bell pepper 1 tsp US Lemon juice Pinch of salt Pinch of White pepper 1 tbsp. Olive oil Procedure: 1. Blanch tiger prawns in boiling water for 2 minutes; then remove from boiling water, and keep cool for some time. Peel prawns, but leave head and tail and set aside. 2. Cut ripe mango into small cubes, then combine with green bell pepper, red bell pepper, lemon juice, salt, pepper and olive oil. Set aside. 3. Have ready a shoot glass bed with mango salsa. Top with unshelled prawns, then spoon over prawns with mixture of catsup, mayonnaise and hot sauce (cocktail sauce). 4. Arrange on white long platters together with another sampler. RO

Here's Quickfire recipe for Campus Tour Season 14-  PRAWNS WITH ORANGE AND HONEY SAUCE. INGREDIENTS: 250g Prawns, peeled, deveined and butterflied 1 pack Aji Ginisa Original ¼ Cup APF oil for deep frying Orange, Leeks and Honey Sauce 1 tbsp oil 2 tbsp butter 1 thumbsized ginger, grated 1 stalk leeks, sliced 1 pack, 7 g Aji Ginisa Shrimp 2 pcs Fresh Oranges, zest and juiced 1-2 tbsp Honey 2 tbsp slurry PROCEDURE: 1.Peel and devein the prawns. 2.Dredge the prawns in flour, remove the excess flour and deep fry the prawns, and set aside. 3.For the sauce, heat oil and butter then saute ginger, leeks and orange zest. Season with Aji Ginisa Shrimp. 4.Add orange juice, honey, slurry and simmer. 5.Mix the prawns in to the sauce and serve. image and recipe credit:Quickfire QUICKFIRE is a Cooking Show at QTV Channel 11 with Chef mom Rosebud Benitez and directed by Ogi Sugatan. Quickfire Recipes is dedicated to some of the delicious recipes around the world, Phil