Simple Life Matters

Here's Idol sa Kusina Recipe for Episode 92 / May 12- CRISPY PORK SPARERIBS. INGREDIENTS: 400g pork spareribs, chopped into bite-size pieces oil for deep-frying 1 egg, beaten 1 cup cornstarch 1 tsp five spice powder 1 tsp chili powder 1 tbsp sesame oil 1 tbsp gin 1 tbsp sugar salt and pepper to taste 3 tbsp cooking oil 1/4 cup chopped garlic 1 red bell pepper, cut into triangles 1 white onion, cut into triangles 3 - 4 pcs finger chili, chopped 100g young corn, halved 1/2 cup oyster sauce 1/4 cup gin 1/4 cup chicken stock salt and pepper to taste 1 tbsp sesame oil 2 tbsp sesame seeds, toasted 1 stalk leeks, shredded for garnish photo and recipe credit: idol sa kusina PROCEDURE: 1. In a bowl, make the marinade by mixing five-spice powder, chili powder, garlic puree, gin, sesame oil, sugar, salt and pepper. Marinate the sapreribs for a few minutes. 2. In a bowl, mix egg and cornstarch then dip the pork and fry un

Here's Idol sa Kusina Recipe for Episode 92 / May 12- MAGIC CHICKEN WITH PEANUT STIR - FRY. INGREDIENTS: 1 kg boneless chicken thigh, cut into strips 1/4 cup chinese cooking wine 1 tbsp peanut oil 1 tbsp sesame oil 1/4 cup soy sauce 1 sachet 8g MAGGI MAGIC SARAP 1/4 cup cornstarch SAUCE: 1.4 cup peanut oil 1 head garlic, minced 4 stalk white part of leeks, sliced 1 tsp chili flakes 1/4 cup soy sauce 1/4 cup Chineses cooking wine 1 tbsp rice vinegar 2 tbsp sugar 2 tbsp hoisin sauce 2 tbsp MAGGI OYSTER SAUCE 1 sachet 8g MAGGI MAGIC SARAP 1/4 cup peanuts, toasted 2 tbsp sliced sspring onion photo and recipe credit: idol sa kusina PROCEDURE: 1. Marinate chicken strips with chinese cooking wine, peanut oil, sesame oil, soy sauce, MAGGI MAGIC SARAP and cornstarch for 30 minutes. 2. Pre-heat a wok or large pan. Add 1 tbsp of peanut oil and stir fry chicken over high heat in batches for 2minutes. Set aside. Add oil as n

Here's Idol sa Kusina Recipe for Episode 91 / May 12- CHICKEN AND TRI-MUSHROOM SOUP. INGREDIENTS: 250g boneless, skinless chicken breast, cut into strips 2 tbsp soy sauce 2 tbsp dry sherry 1 tbsp sesame oil 2 tbsp oil 3 tbsp garlic ginger puree 100g fresh shitake mushroom, sliced 100g fresh oyster mushroom, sliced 100g fresh button mushroom, sliced 1 tbsp sugar 1 tbsp rice wine 1 1/2 tsp chili-garlic sauce 1 head bok choy 1/3 cup green onions, thinly sliced 1 liter chicken broth 1 package egg noodles, boiled 1/4 cup chopped fresh cilantro photo and recipe credit: idol sa kusina PROCEDURE: 1. In a bowl, quick marinate the chicken with sherry, soy sauce and sesame oil. Set aside. 2. Meanwhile, in a wok saute garlic ang ginger puree, then add in the chicken and mushrooms. Saute until fragrant. 3. Add in the sugar, rice wine, chili-garlic sauce and stri-fry on high heat. 4. Add in green onions and chicken stock. 5. Bring to boil then add

Here's Idol sa Kusina Recipe for Episode 91/May 5- TIBOK - TIBOK. INGREDIENTS: 6 cups carabao's milk 1/3 cup glutinous rice powder 1/2 cup cornstarch 1 cup sugar 2 pcs lime zest 1/3 cup latik oil for greasing greased banana leaf small square baking pan photo and recipe credit: idolsakusina PROCEDURE: 1. In a sauce pan, mix carabao's milk, glutinous rice powder, cornstarch, and sugar. Cook at low heat, stirring mixture constantly. 2. Add lime zest and stir until smooth and thick 3. Grease a small square baking pan with oil then top with a greased banan leaf. 4. Pour mixture in and spread evenly. Let mixture cool then top with latik. Slice into squares.

Here's Idol sa Kusina Recipe for Episode 91/May 5- PALABOK WITH LECHON CARAJAY. INGREDIENTS: 500g bihon 2 tbsp cooking oil 1 tsp. dried prawns 5 gloves garlic, crushed 5 tbsp. flour 1 tsp. achuete powder 4 cups shrimp stock 2 tbsp fish sauce salt and pepper photo and recipe credit: idol sa kusina TOPPINGS: 300g lechon carajay, sliced 100g baby squid, rings 300g prawns 1/4 cup fried onions 2pcs hard boiled egg (quartered) PROCEDURE: 1. Heat the cooking oil and saute the dreid prawns and garlic. Next, add the flour and the achuete. 2. Add the prawn stock, a little at a time until sauce thickens. 3. Add fish sauce and season with salt and pepper. 4. In another pot of boiling water, add the bihon noodles and cook until tender. Strain then place in a bowl top with the palabok sauce, lechon carajay, and other toppings. SHRIMP STOCK: 500g shrimp head and shell only 1/2 liter water PROCEDURE: 1. Boil water and add shrimp head

Here's Idol sa Kusina Recipe for Episode 91 / May 5- LENGUA NI MELY. Ingredients: 1 kg. ox tounge (cleaned, boiled, skin removed) 1/4 cup olive oil 3 gloves garlic, minced 1 pc. white onion, diced 4 cups beef stock 1/2 cup tomato paste 1/4 cup white wine 1/4 cup oyster sauce 3 pcs. bay leaf 1/2 cup green onions, chopped 1/2 cup green olives 1 pc. large potato, peeled and thinly sliced 2 cups fresh button mushrooms, sliced photo and recipe credit: idol sa kusina PROCEDURE: 1. In a frying pan, heat oil and fry tounge until brown. Drain and set aside. 2. Fry potatoes, set aside,. Then saute the mushrooms, set aside. 3.In a sauce pan, heat oil and saute garlic and onion. 4. Add tounge, stock, tomato paste, bay leaf, white wine, oyster sauce, sugar and season with salt and pepper. 5. Simmer for 2 hrs or until tounge is tender. Add more water if needed. Add green olives last. 6. Take out the tounge and slice diagonally. 7. Transfer to serving

Here's Idol sa Kusina Recipe for Episode 91 / May 5- VIETNAMESE LUMPIANG SARIWA. Ingredients:   4 rice wrappers, soaked in water 4 pcs lettuce leaves 1/2 cup shrimps, boiled and halved 1/2 pc carrot, julienned 1 cup ubod 1/2 cup water 1/2 cup white sugar 2 tbsp. garlic, minced 1/4 cups peanuts, chooped 2 tbsp. cilantro, minced 2 tbsp. mint, minced 2 tbsp basil, minced photo and recipe credit:idolsakusinafacebookpage PROCEDURE: 1. In a small bowl, combine sugar, garlic, peanuts, cilantro, mint, abd basil and set aside. 2. In a pan, saute carrot and ubod. Pour water and simmer until ubod is almost cooked. Set aside. 3. To assemble, lay the rice noodle on a board. Place the lettuce leasf then place ubod and carots. 4. Then place the shrimps and the peanut herb mixture at the last.  5. Roll tightly and slice into serving pieces. SAUCE: 1tbsp. soy sauce 1/2 cup brown sugar 1 cup water 3 tbsp. slurry, or as needed 1 tsp. sesa