Simple Life Matters

Here's Idol sa Kusina Recipe for Episode 55 / July 29- CRISPY ITIK IN PEKING SAUCE. Ingredients: 1 whole itik 1 tbsp dark mushroom soy sauce ½ cup soy sauce 2 tbsp oyster sauce 2 tbsp sesame oil 1 tbsp chicken powder 10 pcs star anise 100g mire poix 1 cup white sugar 50g cornstarch 2 liters water 1 tsp salt 1 tsp black peppercorn 2 pcs bay leaf oil for deep frying spring onion for garnish Procedure: 1. Have ready deep stock pot. Pour water, dark mushroom soy sauce, soy sauce, oyster sauce, sesame oil, chicken powder, star anise, mirepoix, white sugar, salt and pepper and bay leaf. 2. Add itik and simmer for 1 hour, take out from the stock and drain. 3. Deep fry drained itik and set aside. 4. In separate pan, simmer itik stock, thicken with cornstarch and adjust seasoning with sugar, salt and pepper. 5. Cut itik into portion sizes and garnish with spring onion. image and recipe credit:idolsakusina Watch Idol sa Kusina on GMANews with Chef Boy Logro. Pr

Here's Idol sa Kusina Recipe for Episode 55 / July 29- BABY BACK RIBS WITH ADOBO GLAZE. Ingredients: 1.5 kg pork back ribs ½ cup soy sauce 1 cup vinegar ½ cup brown sugar 2-3 pcs laurel leaves ½ cup crushed garlic 10g black peppercorn ½ cup honey ¼ cup fine powder of breadcrumbs 2 tbsp butter parsley for garnish Procedure: 1. Place ribs on large sauce pot, add all ingredients except bread crumbs, butter and honey. Simmer for two hours until soft and tender. 2. Remove the back ribs and set aside. Add breadcrumbs, butter and honey into adobo sauce and simmer. 3. Glaze on top of ribs and place in oven or salamander until a little brown. Cut into portion sizes and garnish with spring onions. 4. Arrange in platter and garnish with chopped parsley. 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 KUS

Here's Idol sa Kusina Recipe for Episode 55 / July 29 SINIGANG RICE. Ingredients: 1 kg rice 16 g sinigang sa sampalok mix 1 ltr. water 1 pc red onion, sliced 1 cup tomato, quartered ¼ cup cooking oil spring onion for garnish Procedure: 1. Saute onion, tomato, in oil. Add rice and stir for a minute or two. 2. Pour water and sinigang sampalok mix. 3. Simmer until done, place on plate and garnish with chopped 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 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 c

Here's an Iftar Meal Recipe 2012- Brocolli and Dill Raita Coleslaw! Ingredients: For the ginger-garlic paste 115g cloves garlic, whole 115g fresh ginger, peeled and sliced 3 tbsp vegetable oil For the coleslaw 115g whole milk youghart 115g mayonnaise 2 tbsp. lemon juice 56 gram coriander, minced 14g dill, minced 1 tbsp. ginger-garlic paste 1/2 tsp black pepper 1 shallot, minced 560g brocolli coleslaw 56g dried caranberries 115g skinless sliced almonds, toasted image credit:  cooking withjenw Method: 1. Make the ginger-garlic paste by blending the ingredients together in a food processor. 2. Whisk together all of he ingredients for the coleslaw except for the brocolli coleslaw, cranberries and almonds. taste for seasoning and adjust. 3. Add the coleslaw, cranberries and almonds and gently toss. Chill before serving. Recipe courtesy of Food Network

Here's Cold Stone Creamery- Chocolate Devotion! The Chocolate Devotion composed of chocolate ice cream, chocolate sprinkles, brownies, and chocolate sauce. The blob of ice cream did taste delicious. EAT GN Focus suggest to stay away from the large serving. Chocolate haters would be better off with Cold Stone's Cheesecake Fantasy instead. Cold Stone Creamery- Chocolate Devotion will cost you around $5 dollars or P228 pesos.

Here's Haagen-Dazs Cafe- Banana Caramel Crunch for our Ice Cream flavor of the week. The Banana Caramel Crunch was Bigger than you can expected it to be.  It did taste interesting though it wasn't the prettiest sundae. It included Haagen-Dazs' new salted caramel flavoured ice cream, a scoop of banoffi, crushed waffle cones and chopped bananas. This was then doused in butterscotch sauce. The Haagen-Dazs Cafe- Banana Caramel Crunch cost around $8.7 dollars P365 pesos. image sample only:whotalking.com

The third feature for our ice cream week is the Brownie A La Mode from Baskin Robbins. This is one of our favorite Ice Cream ever so to speak. The recommended special was the Sundae Brownie A La Mode, which consists of a brownie smothered in vanilla ice cream, chocolate fudge and whipped cream. the fudge tastes exactly like the one at Morelli's Gelato, though the dry and cold brownie would be bearable if it tasted like the brownie at Marble Slab. image credit:smartcanucks.ca