Simple Life Matters

Watch Chef Boy Logro shares his recipe for the perfect Noche Buena! Nochebuena, (literally "Good Night"), is a Spanish word referring to the night of Christmas Eve. In Spain, Cuba, Latin America, and the Philippines, the evening consists of a traditional dinner with family.

Carrying a massive range of product categories, MUJI is your best bet as the one-stop shopping spot this Christmas. As malls and bazaars slowly pack in crowds of eager and competitive shoppers, MUJI offers you many options as Christmas presents for everyone and for yourself. Get 20% OFF on MUJI Gift Sets MUJI makes your Christmas shopping experience a breeze with five (5) trouble-free gift sets of selected items. Well-chosen items are mixed and matched together with every family member or close friend in mind, who would want to receive something special and functional. Buy these items as a set to save 20% on their total purchase amount. For more info, just follow the link: Get 20% OFF on this gift set: 1 MUJI Nylon Makeup Case + 2 MUJI Makeup PP Storage Trays/Boxes #MUJIXmas2011

Here's Idol sa Kusina Recipe for EPISODE 24 / Dec. 11- JAMON DE LA PASCUA. Ingredients: 500 grms. tiger shrimps 1 pc. U.S. lemon 1 stalk celery leaves, brunoise ½ cup white wine 12 pcs. bamboo sticks 1 cup catsup ½ cup mayonnaise 1 tbsp. hot sauce 1 liter water 1 tsp. salt 1 tsp. pepper 1 pc. cocktail glass 500 grms. tagliatelle pasta, pre-cooked 1 pc. red and green bell pepper 50 grms. spring onion Procedure: 1.Inject pork leg with special blend spices of cola, red wine, salt and white pepper. 2.Cure for 3 days in brine solution. 3.Boil ham leg to tenderness in water with mirepoix. Remove from boiling pot. 4.Have ready roasting pan with pineapple juice, water, mirepoix. Put ham leg in oven with skin of leg removed. 5.Place caramelized sugar on top. 6.Garnish with pineapple ring and cherries. image and recipe credit:idolsakusina Watch Idol sa Kusina on GMANews with Chef Boy Logro. Practical tips and special techniques in cooking taught wit

Watch the Top 10 Classic Pinoy Christmas Food at "Ang Pinaka". This Sunday, ‘Ang Pinaka’ brings part four of its month-long Christmas specials with a countdown of the most popular Christmas food in ‘Ang Pinaka: Classic Pinoy Christmas Food.’ With host Rovilson Fernandez are guest panelistas: Yvette Tan, Food writer, Chef Edward Bugia, Chef/Owner, Pino,Pipino, Brgy. Bagnet, Burger Project and Chef Sandy Daza, Cooking Show Host/Cookbook author/Foodie/Food Columnist, Phil. Daily Inquirer and his pop-up komentaristas Maey and Betong. Find out the Top 10 “Ang Pinaka: Classic Pinoy Christmas Food,” this Sunday, December 18, 6:20 PM on GMA News TV Channel 11.

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Here's Idol sa Kusina Recipe for EPISODE 24 / Dec. 11- GLAZED ORANGED POUND CAKE. Ingredients: For the pound cake - 5 tbsp. butter, softened, plus extra for greasing pan ¾ cup sugar, plus extra for dusting pan 1 cup all-purpose flour ¼ tsp. salt ¼ tsp. baking soda 2 tbsp. fresh orange juice ¼ cup milk 2 large eggs grated zest of 1 orange For the orange glaze - 3 tbsp. sugar 2 tbsp. fresh orange juice For the candied orange slices: ¾ cup water ¼ cup sugar ½ orange, sliced into ¼-inch thick rounds Procedure: For pound cake: Preheat oven to 350°F. Grease a 9”x5” loaf pan with butter then dust with sugar; set aside. In a bowl, whisk together flour, salt, and baking soda. In another bowl, combine orange juice and milk. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream butter until pale and fluffy. Mix in eggs and zest. Alternate mixing in flour mixture and milk mixture, adding them in two batches. Pour

Here's Idol sa Kusina Recipe for EPISODE 24 / Dec. 11- HOLIDAY CHICKEN TERRINE. Ingredients: 2 pcs. deboned chicken 500 grms. chicken liver 500 grms. chicken meat, minced 250 ml. Nestle All-Purpose Cream 200 grms. onion 100 grms. shallots 50 grms. garlic 3 pcs. eggs 2 grms. thyme 5 pcs. bay leaf 1 tbsp. salt 1 tsp. pepper 20 grms. sugar 2 cups red wine 1 jigger cognac or brandy 50 grms. pistacchio nuts 10 grms. gelatin, unflavored Procedure: Trim each liver, removing any yellow or green part. Cut away all connective tissue as well as the fine skin which may cover part of the liver. MARINATING THE MEATS: Marinate chicken livers in bowl and season cubes of chicken meat with salt, pepper, thyme, bay leaf, red wine and cognac. Cover bowl with plastic wrapper and leave to marinate in refrigerator for 6-8 hours. Remove thyme, bay leaf, before grinding meat. Combine ground liver and chicken meat in large bowl. To bind meat mixture, stir in