Simple Life Matters

Here's Idol sa Kusina Recipe for Episode 50, June 24-MAGIC CHILI GARLIC PRAWNS. Ingredients: One fourth cup butter One fourth cup oil One half cup chopped garlic One half cup chopped leeks 1 tbsp chili garlic sauce 1 kg prawns, shelled with tails intact and de-veined 1 8gram sachet MAGGI MAGIC SARAP One half tsp sugar Procedure: 1. Heat butter and oil in a pan. Add garlic and leeks and saute until fragrant. 2. Add chili garlic sauce and prawns. Cook until prawns change color, about 5 minutes. Season with MAGGI MAGIC SARAP and sugar. Cook for 3 minutes more. Top with more leeks before serving. 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 wil

Here's Idol sa Kusina Recipe for Episode 50, June 24- THAI STYLE CHICKEN FINGERS WITH PEANUT SAUCE AND CUCUMBER SALAD. Ingredients: 1/2 cup. lite coconut milk 11/2 tbsp. Thai red curry paste 1 tbsp. Thai Fish Sauce or low-sodium soy sauce 1 lb. chicken breast tenders Cucumber Salad: 1/3 cup fresh lime juice 1/2 tsp. salt 2 tbsp. sugar 11/2 cucumbers, halved, thinly sliced 1 pc red bell pepper, thinly sliced 3/4 cup panko crumbs 1 tbsp. vegetable oil Peanut Sauce: 1/2 cup. lite coconut milk 2 tbsp. crunchy peanut butter 1 tbsp. brown sugar 2 tsp. Thai red curry paste 1 tbsp. Thai fish sauce or low-sodium soy sauce 1 tbsp. fresh lime juice 2 tbsp. coarsely chopped lightly salted roasted peanuts Procedure: 1. Preheat oven to 425 degrees. For the chicken fingers: Whisk together 1/2 cup coconut milk, 11/2 tablespoons curry paste and 1 tablespoon fish sauce or soy sauce in a shallow dish. Add the chicken and toss to coat. Cover and chill 15 minutes. Drain ch

Here's the list of 13 Whitening Products found positive with Mercury content. According to the report, at least 13 "new" skin-whitening products being sold in Manila and Makati Cities have tested positive for mercury, a substance that can pose a danger to health, an ecological group said Tuesday. EcoWaste Coalition alerted the Food and Drug Administration (FDA) on the products, whose mercury content it said can damage the kidneys and the nervous system, and interfere with brain development in fetuses and young children. image credit: aliexpress.com The 13 samples included: 1. Feique Whitening Anti-Freckle Cream manufactured/distributed by GLDJB (Harbin) Cosmetics Ltd., China; bought for P60 from stall IA 43-45, 168 Mall, Divisoria, Manila; 16,000 ppm of mercury 2. Feique Golden Aloe Whitening Anti-Scar, Anti Freckle Set manufactured/distributed by GLDJB (Harbin)Cosmetics Ltd., China; bought for P60 from stall IA 43-45, 168 Mall, Divisoria, Manila; 25,000 ppm of me

Here's Idol sa Kusina Recipe for Episode 49 , June 17- LUMPIA TRIANGLE SAUCE . Ingredients: 1 pack Lumpia wrapper, cut into rectangles ½ cup Slurry Oil for frying 1 cup UFC Banana Ketchup 15pcs Nori wrapper, squares 500g Ground pork ½ cup Spring onion, chopped ¼ cup Chinese wine Salt and pepper to taste ½ cup Carrots, grated 1 pc red onion, chopped 1 ½ tsp sesame oil 1 pc egg, beaten Procedure: 1. In a bowl, season the pork with salt, pepper, hinese wine, sesame oil, egg, onion, carrots and spring onion. Set aside. 2. Assemble the lumpia by placing 2-3 tbsp of pork mixture into the lumpia then top with nori. 3. Then fold into triangles and seal with slurry. Deep fry until golden and serve with UFC Banana Ketchup. 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 r

Here's Idol sa Kusina Recipe for Episode 49 , June 17-   MAGIC LECHON WITH CHILI CREAM SAUCE . INGREDIENTS 1 kg whole liempo 2 liters water 2 packs pork Granules 2 8-gram sachets MAGGI MAGIC SARAP For Chili-Cream Sauce, combine: 1 pack All Purpose Cream 2 tbsp white wine vinegar 2 tbsp chopped fried garlic One fourth cup mayonnaise 2 tbsp chilli Sauce 1 8-gram sachet MAGGI MAGIC SARAP PROCEDURE: 1. Boil liempo in water with pork granules for 45 mins or until tender. Remove from broth and rub with MAGGI MAGIC SARAP. Let stand for 15 minutes. 2. Bake liempo in a 350 F pre-heated oven for 1 ½ hours or until golden and crispy. 3. Remove liempo from the oven and let rest for 10 minutes. Chop into serving pieces and serve with Chili-Cream Sauce. 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 K

Here's Idol sa Kusina Recipe for Episode 49 , June 17- RELYENONG BANGUS. Ingredients: 1 big bangus (milkfish) 3 cloves of garlic, minced 1 onion chopped 2 tomatoes, diced 1 egg 1/4 cup lemon juice 1 small carrot, finely chopped 1/4 cup soy sauce 4 tablespoons of cooking oil Ham, finely chopped Raisins Cooked peas Salt and pepper to taste Procedure: Scale and remove the intestines of the bangus. With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head. Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin. Marinate the head and skin in lemon juice, soy sauce and pepper. Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes. Sauté the garlic and onions until slightly brown then add the tomatoes and carrots until tender. Add the chopped ham, cooked peas, raisins and the bangus meat to the mixtur

Here's Idol sa Kusina Recipe for Episode 48- BEEF RENDANG. INGREDIENTS: 600G BEEF 20 PCS DRIED RED CHILLIES 1 PC POD GARLIC 10 PCS SHALLOTS 3CM PC GINGER 3 CM PC GALANGAL 3 TBSP DATU PUTI VINEGAR 1/4 CUP DATU PUTI SOY SAUCE 1 TSP SUGAR SALT OT TASTE TO FRY: 4 PCS SHALLOTS 5 PCS CLOVES GARLIC 3 CM PC CINNAMON STICK 1/2 CUP COCONUT OIL PROCEDURE: 1. CUT THE BEEF INTO BROAD PIECES AND BOIL IN SOME WATER. WHEN THE BEEF IS TENDER, DRAIN IT. SET STOCK ASIDE. 2. GRIND TOGETHER THE DRIED CHILLIES, GARLIC, SHALLOTS, GINGER, GALANGAL AND SUGAR. 3. MIX THE POUNDED INGREDIENTS WITH THE BEEF AND THE DATU PUTI SOY SAUCE. 4. SLICE THE SHALLOTS AND GARLIC FOR FRYING. HEAT THE OIL AND FRY THEM WITH THE CINNAMON STICK UNTIL FRAGRANT. 5. ADD IN THE BEEF AND CONTINUE FRYING. ADD IN THE WATER FROM THE BEEF. ADD ALSO VINEGAR. 6. WHEN IT IS ALMOST DRY, SEASON WITH SALT TO TASTE AND CONTINUE FRYING UNTIL FRAGRANT AND OILY. 7. REMOVE FROM FIRE AND SERVE HOT. image and recipe c