Simple Life Matters

Here's Idol sa Kusina Recipe for Episoe 99/June 30- MANTAO. Ingredients: 3 cups all-purpose flour 1/3 tsp. salt 2 tbsp. yeast 2 cups and 5 tbsp. cold water Photo and recipe credit: Idol sa Kusina Procedure: 1. Mix the flour and salt into a large pot. 2. Mix cold water with yeast. Stir for a couple of minutes. 3. Mix the water with yeast into the flour mixture. Stir for about a minute. 4. Use your hands and knead it until it becomes a solid block. 5. Add little flour if the dough is wet, and water if too dry. 6. Place the dough in a bowl and cover, let it rest for 2 hours until risen. 7. When the dough has risen twice its size, start kneading into thick long sizes and use a knife to cut into serving pieces. 8. Leave the mantao on a wooden board for 15 minutes for it to rise some more. 9. Place damp gauze on the bottom of the steamer. 10. Put buns on the steamer and let them steam on high heat for 10-15 minutes. 11. Turn heat off and let sit for 3-5 minutes more before re

Here's Idol sa Kusina Recipe for Episode 99/June 30- PATATIM. Ingredients: 1 kg. pork leg  4 pcs. star anise  ½ cup soy sauce  2 tbsp. hoisin sauce  oyster sauce  6 cups water  1 cup brown sugar  ½ cup rice wine  1 tsp. peppercorn  1 tsp. sesame oil  1 tbsp. cornstarch  5 pcs. bok choy  8 pcs. dried shiitake mushroom, soaked in water Photo and Recipe credit: Idol sa Kusina Procedure: 1. Place pata in a casserole, add water, soy sauce, hoisin sauce, oyster sauce, rice wine, brown sugar, pepper corns; and bring to a boil. 2. Add the star anise and sesame oil. Simmer for an hour, or until pork is tender. 3. Mix constarch in ¼ cup cold water, and add to the pot. continue to let it simmer until sauce thickens. 4. Blanch the bok choy in boiling water seasoned with salt. 5. To serve, take out the pata and place them in the middle of a serving dish, place by blanched bok choy around and pour the sauce over the pata and vegetables.

Here's Idol sa Kusina Recipe for Episode 99/June 30- CHICKEN DUET :soy chicken & hainanese chicken. For Soy Chicken Ingredients: 1 whole chicken, cleaned Sauce:  1 cup light soy sauce 1 cup dark soy sauce ½ cup Chinese rice wine or dry sherry ½ cup brown sugar  1 tsp. fennel seeds 3 whole star anise 1 tsp. Szechuan peppercorn 1 thick slice fresh ginger, smashed 1 cinnamon stick  8 cups water Photo and Recipe credit: Idol sa Kusina Procedure: 1. In a large pot combine the light soy sauce, dark soy sauce, rice wine or sherry, sugar, fennel seeds, star anise, Szechuan peppercorn, ginger, cinnamon stick and the water. Bring to a boil. 3. Add the chicken, breast side down. Reduce the heat to a gentle simmer, cover and cook the chicken for 45 minutes, turning over once or twice and making sure it cooks evenly.  4. Remove the chicken from the pot, cool and cut into bite-sized pieces.  For Hainanese Chicken Chicken:  1 whole chicken

Here's Idol sa Kusina Recipe for Episode 99/June 30- PANCIT ALA PEKTO. INGREDIENTS: 1 pack pansit bihon, soaked in water 1 pack pancit canton, soaked in water ½ pc. carrots, thin strips 100g bok choy, leaves only 1 stalk celery, chopped 100g snow peas 200g medium sized shrimps, peeled and halved 150g scallops, cut each in half 200g dory fillet, cut into bite size pieces 10 pcs. quail eggs, boiled  salt and black pepper to taste 2 tbsp. of soy sauce 2 tbsp. oyster sauce 1 tbsp. sesame oil 2 tbsp. of canola oil 1 pc. red bell pepper cut into strips 1 pc. red onion, half moon 4 cloves garlic minced 3 tbsp. spring onions, sliced 1 cup chicken stock 3 tbsp. cornstarch Procedure: 1. Soak bihon and pancit canton in a big bowl of water for at least 10-15 minutes, mix it thoroughly . 2. In a bowl, dissolve cornstarch and chicken broth. Set aside. 3. Heat up pan or wok and stir fry seafood in canola oil and sesame oil. Season with salt and pepper then set aside.

Here's Idol sa Kusina Recipe for Episode 98/June 23- KALAMANSI CUPCAKE WITH CREAM CHEESE FROSTING. Ingredients: 2 cups all-purpose flour  ½ cup white sugar  3 tsp. baking powder  1/4 cup kalamansi juice  ½ tsp. salt  ¾ cup milk  1/3 cup vegetable oil  1 egg  1 cup powdered sugar  ¼ cup butter  ¼ cup cream cheese  ½ tsp. vanilla Photo and recipe credit: Idol sa Kusina Procedure: 1. Heat oven to 400°F (205°C). Grease bottoms only of 12 muffin cups or line with baking cups. 2. In a medium bowl, combine flour, sugar, baking powder, lemon zest and salt; mix well. In a small bowl, combine milk, kalamansi, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) 3. Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool before topping with the frosting. 4. For the frosting, beat together the butter and cream cheese with an

Here's Idol sa Kusina Recipe for Episode 98/June 23- POMELO AND CHICKEN SALAD. Ingredients: 2 pcs. chicken breast fillet salt and pepper to taste 1 medium pomelo, separated into bite sized pieces 1 cucumber, cut into matchsticks and soaked in salt, water removed 2 to 3 tsp. salt 1 carrot, cut into matchsticks 3 shallots, thinly sliced 1 clove garlic, minced ¾ cup mint leaves, chopped ¼ cup chopped, roasted peanuts Photo and recipe credit: Idol sa Kusina For Dressing: 2 tbsp. fish sauce 2 tbsp. fresh lime juice 1 tbsp. water 2 tbsp. sugar 2 tsp. chili garlic sauce Procedure: Mix together ingredients for sauce. Set aside. Season chicken with salt and pepper, then grill. Set aside. In wok or sauté pan, cook shallots and garlic until shallots are caramelized, about 3 minutes. Then toss with cucumber, pomelo and carrots. Add mint, chopped peanuts, and dressing; and toss well. Transfer to a plate or large bowl and serve.

Here's Idol sa Kusina Recipe for Episode 98/June 23- MAGIC MIXED VEGGIES WITH CREAMY ORANGE DRESSING & MAYO PEARLS. Ingredients: 300g mixed lettuce (red and green lolo roso, romaine) 80g cherry tomatoes, halved 80g seedless red grapes 1 pack kesong puti, cubed 50g peanut brittle 200g fish fillets, cut into 1 inch strips 1 cup flour 2 eggs 1 cup breadcrumbs  oil for deep frying For dressing: 1 ½ cup mayonnaise ¼ cup water 1 pack gelatin Photo and recipe credit:Idol sa Kusina Procedure: 1. Season fish with salt and pepper, dredge in flour, egg, then breadcrumbs. Deep fry until golden. Set aside. 2. Meanwhile, heat water and add gelatin. When dissolved, add into mayonnaise and let it chill to set. 3. Use melon baller to make pearl shapes. 4. Toss the lettuce, grapes, kesong puti, peanut brittle, cherry tomatoes and fish fillets with the citrus dressing and top with the mayonnaise pearls.