Simple Life Matters

BALSAMIC CHICKEN AND CHEESY MUSHROOM SOUP INGREDIENTS AND PROCEDURES. Ingredients: Chicken 1 Pc Chicken (Sliced into quarters) Rosemary Thyme Mustard Salt Pepper Balsamic Glaze ½ Cup Balsamic Vinegar 2 tbsp Honey 1 tbsp Mustard Cheesy Mushroom Soup  1 kg Fresh Button Mushroom 1 Pc White Onion (Diced) 3 Cloves Garlic (Minced) 1.5 L Chicken Stock 3 Tbsp Flour 2 Tbsp Butter ½ Cup Cream ½ Cup Cheddar Cheese Procedure: 1. To make the chicken rub chicken with mustard, thyme, rosemary, salt and pepper. Grill or bake chicken until done. 2. To make balsamic glaze, combine all ingredient on a bowl then mix well. Brush mixture on chicken then broil until lightly caramelized. 3. To make cheesy mushroom soup, sauté mushroom with onion and garlic until caramelized. Add in flour then cook for 2 minutes then add in chicken stock then simmer until thicken. Pour in cream then puree until smooth. Add in cheddar cheese then stir until c

PAN FRIED SALMON WITH ROSEMARY CREAM SAUCE AND ONION SOUP INGREDIENTS AND PROCEDURES. Ingredients: Pan Fried Salmon 500 g Salmon Fillet (Sliced into 3 portions) Salt Pepper Rosemary Cream Sauce 3 Sprigs Rosemary 3 Cloves Garlic (Minced) 2 Tbsp Butter 1 Tbsp Olive Oil 3 Tbsp Flour ½ Cup Cream 1 Cup Chicken Stock ¼ Cup Parmesan Cheese 1 Pc Lemon Onion Soup 500 g White Onion (Thinly Sliced) ½ Cup Butter 3 Cloves Garlic (Sliced) 2 Pcs Bay Leaf ¼ Cup Dry White Wine 1.5 L Beef Stock Baguette Gruyere Cheese 1. To make pan fried salmon, season salmon with salt and pepper then pan fry for 6 minutes on each side. 2. To make Rosemary Cream Sauce, heat butter and oil then add garlic and rosemary. Infuse for 2 minutes then add in flour, continue to cook for 2 minutes then add in chicken stock. Simmer until thicken then add in cream. Add in Parmesan cheese then squeeze in lemon. Season with salt and pepper. 3. To make onion so

COTTAGE PIE (c/o Rhian Ramos and Nadine Howell) Ingredients and Procedures. Ingredients: 1 tbsp butter 2 tbsp flour 4 pcs. Tomatoes, chopped (in the episode, they use the bottled puttanesca sauce of their mom) 1 kg ground beef ½ onion, chopped  3 cloves garlic, chopped 1 carrot, diced 100 grams button mushroom 280 grams cheese, grated 2 heads cauliflower, chopped Salt and pepper to taste Procedure: 1. In a pan, sauté the onion, garlic and tomatoes in butter.  2. Add the beef, carrots and mushroom. Sauté until the beef render its fat. 3. Add the flour to the sautéed beef mixture. Mix until well combined and the flour is cooked. 4. To make the cauliflower mash, boil water in a pot. Once the water boil, add the chopped heads of cauliflower. Cook until tender. 5. When the cauliflower is tender, drain the cooked cauliflower and mash it using a potato masher. 6. To layer the pie, fill a serving container or a baking pan with the beef mixt

CHOCO-PEANUT BUTTER PUDDING INGREDIENTS AND PROCEDURES. Ingredients:  1/3 cup Brown Sugar 2 tbsp Cornstarch 2 tablespoons Dutch process cocoa 1 1/2 cups Milk 1/2 cup All Purpose Cream 60 Grams Semi Sweet Chocolate (Chopped) 1/4 cup creamy peanut butter 1 Tbsp Peanuts (Chopped) 1. On a pan combine brown sugar, cornstarch, cocoa, milk and cream then whisk until smooth.  2. Turn on heat then bring to a simmer when mixture is thick remove from heat then add in peanut butter and chocolate.  3. Mix until chocolate melts then add in peanuts.

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PAD THAI INGREDIENTS AND PROCEDURES. Ingredients: 500 Grams Rice Noodles (Soaked in hot water) 3 Pcs Leeks (Sliced) 2 Pcs Thai Green Chillies 2 Pcs Thai Red Chillies  4 Tbsp Lime Juice 2 Tbsp Fish Sauce 3 Tbsp Brown Sugar 2 Tbsp Canola Oil 200 Grams Chicken Thigh Fillet 500 Grams Prawns 1 Cup Bean Sprouts 2 Pcs Eggs ¼ cup Roasted Peanuts 1 Bunch Cilantro Lime Procedure: 1. Heat oil then sauté leeks, and chillies until fragrant then add in chicken. Cook until done then add in prawns then cook until it changes color. 2. Combine lime juice, fish sauce and brown sugar. Pour this into pan. Add in beaten eggs then mix well. 3. Toss in noodles then add cilantro and peanuts. Top with lime and cilantro while serving.

THAI ICED COFFEE WITH COCONUT MILK AND BLACK JELLY INGREDIENTS AND PROCEDURES. Ingredients: 50 Grams Ground Barako Coffee 500 ml Boiling Water Sugar (To Taste) 8 Tbsp Condensed Milk ½ Cup Coconut Milk 4 pcs Cardamom Pods/Ground Gardamom Black Jelly Procedure: 1. On a pot, combine coffee, sugar and cardamom in a pot then add in boiling water. Let this steep for 10 minutes, then strain. 2. Pour condensed milk on serving lass then fill with ice. Pour coffee on glass then top with black jelly and coconut milk.