Simple Life Matters

Here's Idol sa Kusina Recipe for Episode 39- Scallops in Kasubha Cream Sauce. Ingredients: ½ cup dry white wine ½ cup fish stock 1 pinch kasubha (saffron) 500g shelled scallops, large 1 tsp salt and pepper 3 tablespoons olive oil 1 small onion, finely chopped 2 garlic cloves, finely chopped 125 ml cup heavy cream 1 tbsp lemon juice , squeeze 10g chopped flat leaf parsley (to garnish) crusty bread, to serve Procedure: 1. Put wine, fish stock and saffron in a pan and bring to a boil. Lower heat, cover and simmer gently for 15 minutes. 2. Season scallops with salt and pepper. 3. Heat olive oil in large heavy bottom skillet. Add onion and garlic and cook for five minutes or until soft. Add scallops and cook gently for five minutes stirring occasionally, or until they turn just opaque. Be careful not to overcook. 4. Using a slotted spoon, remove scallops from skillet and transfer to warmed plate. Add kasubha liquid to skillet, bring to a boil, and boil rapidly until

Here's Diol sa Kusina Recipe for Episode 39- Hot Chick ala Pobre. Ingredients: 500 gms chicken fillet (skin on) 1/4 cup soy sauce 2 tbsp Worcestershire sauce 2 tbsp lemon 8 cloves chopped garlic 1/2 tsp oregano (marjoram) 1/2 tsp thyme 1/2 tsp ground pepper salt to taste 1 tsp paprika Parsley for garnish Procedure: 1. In mixing bowl, combine all ingredients together and rub chicken evenly. Marinate for a minimum of 15 minutes. 2. In charcoal grill or oven, grill chicken to desired doneness. 3. Serve in sizzling plate for better and long-lasting heat. Garnish with parsley. 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's both informative and highly entertaining. Host Master Chef Pablo “Boy” Logro and his celebrity guests will have viewers sav

Here's Idol sa Kusina Recipe for Episode 39- CLASSIC CAESAR's SALAD. Ingredients: 100g Romaine lettuce 20g Crispy bacon chopped 10g Parmesan cheese 5g Croutons 5g Garlic mashed ½ tspn. mustard ½ cup Olive oil 1pc. Egg yolk 1 tspn. Vinegar or Lemon juice Procedure: 1. Drain properly the romaine lettuce, and set aside. 2. Mix into bowl egg yolk, mashed peeled garlic, mustard. Pour slowly with olive oil until creamy. Add vinegar, at the last. 3. Tossed lettuce with Caesar’s Salad sauce then place it on salad bowl, over the top with bacon, parmesan cheese, and croutons. 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's both informative and highly entertaining. Host Master Chef Pablo “Boy” Logro and his celebrity guests will have viewers savoring

Northern Delights- Cordillera Region delicious cuisine will be featured in Kapuso Mo Jessica Soho Summer 2012 Special on March 31. From the annual Pinikpikan Festival in the town of Rizal in Kalinga province, to the unique meat dishes and desserts in Kapangan, Benguet, one can truly taste the culture and tradition of Cordillera Region through its extraordinarily delicious cuisine!

Here's Idol sa Kusina Recipe for Episode 38- WHOLE CHICKEN BUTTERFLY. Ingredients: 1 kg. Whole chicken butterfly cut 2 pcs red onion slices 2 pcs tomato slices 50g garlic chips or slices 4 pcs green chilli chopped 50g ginger julienne 1 pc leeks sliced 1 tsp. salt 1 tsp crushed black peppercorn 1 tbsp mustard 1 meter aluminum foil cut into 3 pieces ½ cup oilve oil 50g kinchay Procedure: 1. Cut whole chicken into butterfly. season with salt and pepper mustard. 2. Broil until golden brown and half done. 3. Drizzle with olive oil into aluminum foil then cover chicken with mixture of onion, tomato garlic with mixture of onion, tomato, garlic, green chilli, ginger, leeks salt, pepper and wrap it. 4. Place on heated griller, turn once or until done. 5. Open wrapped broiled chicken then place it on plates, garnish with kinchay or parsley. image and recipe credit:idolsakusina Watch Idol sa Kusina on GMANews with Chef Boy Logro. Practical tips and special techniques

Here's Idol sa Kusina Recipe for Episode 38- SEAFOOD SKEWERS. Ingredients: 300g fish fillet cut into chunks 300g (4pieces) Tiger prawns, peeled 300g squid, peeled big ring 4 pieces button mushroom ½ cup pineapple chunks 1 pc red bell pepper chunks 1 pc green bell pepper, chunks 1 pc. White onion 1 tsp. Salt 1 tsp. White pepper 1 tbsp. Mustard 50g butter ¼ cup U.S. lemon juice 20g parsley chopped 4pieces Bamboo sticks 1 cup white onion Procedure: 1. Skewer onion, fish fillet, green bell pepper, prawns, red bell pepper, pineapple chunks, squid and button mushroom on bamboo sticks. 2. Season with salt, pepper, mustard then pan grill the skewered seafood until done. 3. Reduction white wine in sauce pot, then add lemon juice and chopped parsley. 4. Remove from heat, add butter just to be melted. 5. Place on platter skewered pan grilled seafood, then pour over with lemon butter sauce. image and recipe credit:idolsakusina Watch Idol sa Kusina on GMANews with Che

Here's Idol sa Kusina for Episode 38- GRILLED CHICKEN SALAD IN PINEAPPLE JAR. Ingredients: 1 kg deboned whole chicken 1 cup mayonnaise 1 tbsp mustard 1 tsp salt 1 tsp white pepper powder 50g carrots brunoise 50g celery brunoise 50g spring onion chopped 50g raisin soaked in lukewarm water 50g pickle relish 50g crushed pineapple 500g macaroni 2 pcs hard boiled egg 1/2 cup catsup Procedure: 1. Boil macaroni into al-dente and keep cool for sometime. 2. Season deboned chicken with salt, pepper, mustard, then grill into heated charcoal until done. 3. Combine pasta macaroni with mayonnaise, grilled chicken, carrots, celery, spring onion, raisin, pickles, crushed pineapple, salt and pepper. 4. Place on salad bowl, garnish with cucumber fan and hard-boiled egg. 5. Carve pineapple into a jar. Remove half pineapple meat and place on platter, then spoon over the top of pineapple boat. Lastly garnish with hard boiled egg wedges. image and recipe credit:idolsakusina