Simple Life Matters

Max's of Manila, popularly known as Max's Restaurant, is a Philippine-based restaurant serving fried chicken and Filipino dishes. According to the report from AKTV,  Max's Restaurant has revived a plan to expand its business in Asia Pacific in a bid to tap the overseas Filipino market. On the sidelines of the fourth Annual Corporate Treasury and CFO Summit, Rebecca Arago, chief financial officer of the Max's Group of Companies, told reporters that the company considers Australia, Singapore, and Hong Kong as attractive markets for expansion. Max's open a restaurant each in Dubai and Sharjah on September 2011 - and soon in other Emirates.  In 1945, after World War II, American troops stationed in Quezon City became friends with Maximo Gimenez, a teacher who had graduated fromStanford University. Some soldiers came to his nearby house for a drink or two, until they insisted that they pay for their drinks. Gimenez decided to open a café which served chicken, steak

Here's Idol sa Kusina Recipe for Episode 58- Aug. 19-GOTONG BAGNET. Ingredients: 1kg. pork belly (pre-boiled and tender) 500 g. ox tripe(pre-boiled and tender) 50 g. ginger purée 50 g. garlic purée 1pc. onion, chopped 1 cup cooking oil for deep-fry 1kg. rice 2liters water 10 g. chopped spring onion 2 g. casubha or saffron ¼ cup crispy fried garlic for garnish 1 tbsp. salt 1 tbsp. white pepper powder 1 tbsp. chicken powder Procedure: 1. Sauté in deep stock pot with oil, purée garlic, ginger, onion. Add ox tripe, stock or water. Then, boil rice and casubha. Simmer until done. Season with salt, pepper and chicken powder. 2. Deep-fry pork belly until crispy and set aside. 3. Place into bowl the goto on top with Crispy pork belly. Garnish with crispy garlic and spring onion. 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 l

Here's Idol sa Kusina Recipe for Episode 58- Aug. 19-BEEF TAPA WITH COFFEE SAUCE OVER RICE. Ingredients: 1.5 kg.tenderloin beef (flattened) 2 cups black coffee liquid ¼ cup calamansi juice ¼ cup soy sauce ¼ cup corn starch 200 g. onion ( cut into rings) 1 tsp. salt 1 tsp. white pepper powder ¼ cup. cooking oil 10 g. chopped cilantro White rice good enough for ten servings 1cup chicken stock 1 tbsp. chopped garlic Procedure: 1. Marinate tenderloin beef, calamansi juice, salt,pepper, soy sauce. Pan-grill until done, and set aside. 2. Sauté in sauce pot with oil, garlic, onion ring until translucent. Add liquid coffee and the remaining marinade liquid. Allow to boil. Thicken with slurry corn starch. Season to taste. 3. Place on plate Bistek Tagalog over the top with sautéed onion rings and the sauce. Garnish with roughly cut cilantro. image and recipe credit:idolsakusina Watch Idol sa Kusina on GMANews with Chef Boy Logro. Practical tips and special techniqu

Take Dinner Party for Free! Attention bloggers! Celebrity chef and the man behind Bistro Filipino, Chef Rolando Laudico together with Colgate Sensitive Pro-Relief (CSPR) is throwing a party and you can win an exclusive invite for 2 to join the sensitivity pain-free party as he shares and celebrates his success over tooth-sensitivity with Colgate Sensitive Pro-Relief. It’s pretty simple all you have to do is write a blog telling us why you should be invited to the party and how you deal with sensitive teeth. You must entitle your post “Let’s join Chef Lau’s Dinner Party!” Don’t forget, you must also include the following: CSPR Chef’s Dinner Party logo OR Product shot of CSPR Toothpaste Photo/s of Chef Lau Video/s of Chef Lau Go to www.chefsdinnerparty.com to download all the material For more information, visit Nuffnang Philippines

Jollibee Foods Corportation expand businees with joint venture from Taiwan's hot-pot cuisine '12 Sabu'. Jollibee Foods Corp. on Wednesday beefed up its international business after forming a joint venture with a Taiwanese company for a hot pot food venture, according to AKTV report . In a disclosure to the Philippine Stock Exchange, the homegrown fast-food giant said its wholly-owned subsidiaries Jollibee Worldwide Pte. Ltd. and Golden Plate Pte. Ltd. have entered into an agreement primarily with Hoppime Ltd., a subsidiary of Wowprime, to establish a company that will own and operate the 12 Sabu brand in China, Hong Kong, and Macau. The 12 Sabu brand features "low-priced hot-pot dishes served in a clean and bright dining environment. It highlights safe and fresh food which each customer cooks in individual fast-heating stone hot pots." 

Here's Idol sa Kusina Recipe for Episode 58- Aug. 19-SIZZLING CHINESE CHICKEN SISIG. Ingredients: 1.5 kg. deboned chicken (Pre-broiled) ½ cup hoisin sauce ½ cup sesame seeds ½ cup almond flakes, roasted 1 pc. chopped red onion 1 tbsp. chopped garlic ½ cup chopped green chili( siling haba) ¼ cup calamansi juice 30 g. butter 1 tbsp. cooking oil 300 g. chicken liver (pre-broiled) (inihaw na) 1 tsp. salt 1 tsp. crushed black peppercorn 10 g. chopped spring onion Procedure: 1. Chop the broiled chicken and liver. Marinate with calamansi juice and hoisin in 2minutes. 2. Sauté in sauce pan the oil, garlic, onion, chilli, until slightly brown. Add marinated chicken and liver. Season with salt, pepper and add butter. 3. Have ready sizzling plate. Place the sisig and serve immediately while hot. Garnish with spring onion. image and recipe credit:idolsakusina Watch Idol sa Kusina on GMANews with Chef Boy Logro. Practical tips and special techniques in cooking taught

Here's How to Make ROOT BEER FLOAT from Idol sa Kusina Recipe. Ingredients: Root Beer Vanilla Ice Cream Cherry Procedure: Pour a can of root beer in a glass or mug, add 1-2 scoops of vanilla ice cream and top with cherry. 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 sumptuous dishes and learning how to create these themselves. Recently seen as the head judge of GMA 7’s Kitchen Superstar, Chef Boy Logro is a master chef in Oriental, Mediterranean and Western cuisine. He finished international culinary training in Italy, Switzerland, Spain, United Kingdom, Turkey, Singapore and Japan. Expand your culinary horizon with ID