Simple Life Matters

Northern Delights- Cordillera Region delicious cuisine will be featured in Kapuso Mo Jessica Soho Summer 2012 Special on March 31. From the annual Pinikpikan Festival in the town of Rizal in Kalinga province, to the unique meat dishes and desserts in Kapangan, Benguet, one can truly taste the culture and tradition of Cordillera Region through its extraordinarily delicious cuisine!

Here's Idol sa Kusina Recipe for Episode 38- WHOLE CHICKEN BUTTERFLY. Ingredients: 1 kg. Whole chicken butterfly cut 2 pcs red onion slices 2 pcs tomato slices 50g garlic chips or slices 4 pcs green chilli chopped 50g ginger julienne 1 pc leeks sliced 1 tsp. salt 1 tsp crushed black peppercorn 1 tbsp mustard 1 meter aluminum foil cut into 3 pieces ½ cup oilve oil 50g kinchay Procedure: 1. Cut whole chicken into butterfly. season with salt and pepper mustard. 2. Broil until golden brown and half done. 3. Drizzle with olive oil into aluminum foil then cover chicken with mixture of onion, tomato garlic with mixture of onion, tomato, garlic, green chilli, ginger, leeks salt, pepper and wrap it. 4. Place on heated griller, turn once or until done. 5. Open wrapped broiled chicken then place it on plates, garnish with kinchay or parsley. image and recipe credit:idolsakusina Watch Idol sa Kusina on GMANews with Chef Boy Logro. Practical tips and special techniques

Here's Idol sa Kusina Recipe for Episode 38- SEAFOOD SKEWERS. Ingredients: 300g fish fillet cut into chunks 300g (4pieces) Tiger prawns, peeled 300g squid, peeled big ring 4 pieces button mushroom ½ cup pineapple chunks 1 pc red bell pepper chunks 1 pc green bell pepper, chunks 1 pc. White onion 1 tsp. Salt 1 tsp. White pepper 1 tbsp. Mustard 50g butter ¼ cup U.S. lemon juice 20g parsley chopped 4pieces Bamboo sticks 1 cup white onion Procedure: 1. Skewer onion, fish fillet, green bell pepper, prawns, red bell pepper, pineapple chunks, squid and button mushroom on bamboo sticks. 2. Season with salt, pepper, mustard then pan grill the skewered seafood until done. 3. Reduction white wine in sauce pot, then add lemon juice and chopped parsley. 4. Remove from heat, add butter just to be melted. 5. Place on platter skewered pan grilled seafood, then pour over with lemon butter sauce. image and recipe credit:idolsakusina Watch Idol sa Kusina on GMANews with Che

Here's Idol sa Kusina for Episode 38- GRILLED CHICKEN SALAD IN PINEAPPLE JAR. Ingredients: 1 kg deboned whole chicken 1 cup mayonnaise 1 tbsp mustard 1 tsp salt 1 tsp white pepper powder 50g carrots brunoise 50g celery brunoise 50g spring onion chopped 50g raisin soaked in lukewarm water 50g pickle relish 50g crushed pineapple 500g macaroni 2 pcs hard boiled egg 1/2 cup catsup Procedure: 1. Boil macaroni into al-dente and keep cool for sometime. 2. Season deboned chicken with salt, pepper, mustard, then grill into heated charcoal until done. 3. Combine pasta macaroni with mayonnaise, grilled chicken, carrots, celery, spring onion, raisin, pickles, crushed pineapple, salt and pepper. 4. Place on salad bowl, garnish with cucumber fan and hard-boiled egg. 5. Carve pineapple into a jar. Remove half pineapple meat and place on platter, then spoon over the top of pineapple boat. Lastly garnish with hard boiled egg wedges. image and recipe credit:idolsakusina  

Here's Idol sa Kusina Recipe for Episode 37- STUFFED INIHAW NA GIANT PUSIT. Ingredients: 1 pc. giant squid 3 pieces Loaf bread mashed with evaporated milk 30g carrots, julienne 30g leaks, julienne 30g red onion, julienne 30g celery, julienne 30g green bell pepper, julienne 30g red bell pepper, julienne ½ cup evaporated milk ¼ cup calamansi juice 4 pieces Green chilli (pansigang) 30g ginger finely julienne 1 tsp. Salt 1 tsp. White pepper powder 1 tbsp. Chicken powder Procedure: 1. Clean and remove the shell and head from giant lumot squid then season with salt and pepper, calamansi juice. 2. Combine carrots, leeks, red onion, celery, green and red bell pepper, ginger, mashed loaf bread with milk, chicken powder and set aside. 3. Chop tentacles and head of squid. 4. Stuff fillings into squid, then skewer with steel barbecue skewers into squid’s head to secure the fillings inside. Cook in charcoal broiler until done. For the sauce: 1. Combine ½ cup soy s

Here's Idol sa Kusina for Episode 37- CARDIAC DELIGHT ALIGUE PASTA. Ingredients: 500g spaghetti 250g alimango aligue or talangka aligue 1 tbsp annatto oil 1pc white onion chopped 20g garlic chopped 10g spring onion chopped 2 pcs garlic bread 50g butter 1 tbsp olive oil 1 tsp. Salt 1 tsp. Pepper white 1 tbsp chicken powder Procedure: 1. Boil spaghetti into al dente then set aside. 2. Saute onion in olive oil until lightly brown then add garlic, aligue followed by annatto oil. Season with salt, pepper, chicken powder and set aside. 3. Toss the fiesta pasta spaghetti into butter. Season with salt and pepper. 4. Combine all together with aligue sauce then garnish with chopped spring onion and garlic bread. 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

Here's Idol sa Kusina Recipe for Episode 37- BBQ BEEF SKIRT STEAK. BBQ BEEF SKIRT STEAK Ingredients: 500g. beef skirt 1 tbsp. mustard ½ cup olive oil 1 tbsp. crushed black pepper corn Pinch of rosemary leaves Pinch of thyme leaves 1 tsp. salt Procedure: 1. Have ready heated charcoal griller. 2. Marinate beef in mixture of mustard, olive oil, crushed black pepper corn, rosemary, thyme, salt. 3. Place it on griller and baste with barbecue sauce until done or as per guest’s preference on doneness of the beef. For chilli barbecue sauce – Ingredients: 2 cups vinegar 2 cups catsup ½ cup sugar 1 tbsp. Chilli powder 1 ½ tsp. Salt 1 ½ tsp. Crushed black pepper corn 1 cup pineapple juice ½ cup honey Procedure: 1. Combine all ingredients in a sauce pan, simmer for 30 mins. or until sauce reaches preferred consistency. image and recipe credit:idolsakusina Watch Idol sa Kusina on GMANews with Chef Boy Logro. Practical tips and special techniques in cooking taugh