Simple Life Matters

Here's Sarap Diva Recipe- Kung Pao Shrimps. Ingredients: 5-7 Jumbo shrimps  Red and green bell peppers Canton noodle Soy sauce Patis Vinegar Hoisen sauce Red sugar Peanut oil Unsalted roasted peanuts Coriander  Sili Kinchay Basil Sesame oil image and recipe credit: sarap diva Procedure: Sautee bell peppers, and sili with peanut oil Add in Shrimps On a bowl combine soy sauce, vinegar, Hoisen sauce, Red sugar and mix in Combine into the shrimp mixture Continue to cook for 2 mins Add kinchay, basil and sesame oil Season with patis Place the shrimp w/ sauce mixture over cooked canton noodles Garnish with coriander and peanuts

Here's Sarap Diva Recipe- Chicken Menudo by Kyla and Rich. Chicken Menudo: Ingredients:   1/2 kilo of chicken 3-4 pcs of hotdogs 3 potatoes 2 carrots 1 bell pepper 5-8 pcs o fresh tomatoes onion 3 cloves of garlic salt pepper 3 tablespoon of soy sauce half cup tomato sauce 2 tablespoon of raisins bay leaves 3 tablespoons of calamansi liverspread (optional)  image and recipe credit: sarap diva Procedure: 1. Mix in bowl: calamansi, soy sauce, garlic,and onion chopped. Marinade chicken for about an hour in the fridge 2. Put meat in a casserole with marinating sauce and let it boil over low fire 3. Sautee garlic, onion, bell pepper 4. Then add tomatoes, carrots, potatoes. continue stirring 5. Add the sliced hotdogs. Then add the chicken.  6. Put pepper, bay leaves, tomato sauce. Then let it simmer for about 10 mins 7. Add raisins. Let it simmer. Continue until sauce thickens. 8. Serve

Here's Idol sa Kusina Recipe- LECHON PAELLA DE LECHE.  Ingredients: 1 whole pig, around 4½ months old 1 cup milk ½ cup olive oil 2 cups rice  5 cups fish broth  300g shrimps, peeled and cleaned  300g chorizo, sliced 300g mussels or clams  1 green bell pepper, strips 1 red bell pepper, strips  1 small can of peas  1 small red onion, diced  2 tomatoes, diced  2 pinch Saffron  1 clove garlic, minced  1 tsp parsley Salt and pepper to taste image and recipe credit:idolsakusina Procedure: 1. (Using the Ariston free standing cooker) In a pan, heat oil and saute chorizo, onion and garlic. Add seafood, rice, tomatoes and bell peppers. 2. Add in rice and saute for a minute. Add stock and saffron and cook until almost done. 3. Season the pig’s cavity with salt and pepper, then brush with milk and alittle oil. Then stuff the paella inside the cavity of the pig and roast the pig.

Watch Ryzza Mae Dizon and Donita Rose in Sarap Diva- December 22 Episode Pure joy comes in small package in this episode as noontime child wonder Ryza Mae Dizon teaches viewers how to do her signature cha-cha dance, and shares how her recent success has brought new light on how she and her family celebrate Christmas this year. A yuletide melody punctuates this fun yet heart-warming episode as Regine sings a classic Pinoy favourite that will surely make viewers feel the holiday spirit even more. This Saturday (December 22), unwrap Sarap Diva’s special gift for Kapuso viewers as it presents a morning of good food, engaging conversations and great music perfect for the most special day of the year – Christmas! Join Asia’s Songbird Regine Velasquez-Alcasid as she prepares a special Christmas feast for the whole family! Danica Sotto shares her Beef Kare-Kare recipe and gives out practical tips on how to make the feast more delicious and tasty. Donita Rose brings in

Here's Idol sa Kusina Recipe for Episode 74 / Dec. 16- STRAWBERRY CHRISTMAS PUNCH. Ingredients: 1 cup strawberry-flavored tea 1/3 cup mint leaf 250 g fresh strawberries, quartered 200 g frozen blueberries 750 ml apple cider, chilled 750 ml lemonade  candy cane for garnish (optional) image and recipe credit:idolsakusina Procedure: 1. Place strawberry tea, mint leaves, strawberries and mixed berries into a large punch bowl or pitcher 2. Add apple cider. Slowly add lemonade and serve. Garnish with candy cane.

Here's Idol sa Kusina Recipe for Episode 73 / Dec. 16- MINI SHRIMP QUICHE. INGREDIENTS: 1 SHEET FROZEN PUFF PASTRY, THAWED BUT UNFOLDED 8 OUNCES FROZEN BABY SHRIMP, THAWED AND PATTED DRY (IF USING CANNED, RINSE AND DRAIN) 4 OUNCES CREAM CHEESE (1/2 LARGE BLOCK), AT ROOM TEMPERATURE 1/8 TSP DRY MUSTARD POWDER 1/4 TSP DILL WEED 1/4 TSP GARLIC POWDER 1/4 TSP ONION POWDER 1/2 TSP SALT 1/2 TSP SOY SAUCE 2 EGGS 1/8 CUP CHOPPED CHIVES SHREDDED GRUYERE OR SWISS CHEESE image and recipe credit:idolsakusina PROCEDURE: 1. PREHEAT OVEN TO 400 DEGREES F. GREASE MINI-MUFFIN PANS.  2. ON A LIGHTLY FLOURED BOARD, PLACE UNFOLDED THAWED PUFF PASTRY SHEET AND ROLL OUT INTO A RECTANGLE ABOUT 12 X 14 INCHES AND 1/8-INCH THICK. USING A 2-1/2-INCH BISCUIT CUTTER, CUT 24 ROUNDS. FIT ROUNDS INTO MINI-MUFFIN CUPS. PLACE 1 OR 2 BABY SHRIMP INTO EACH CUP.  3. BLEND CREAM CHEESE, DRY MUSTARD, DILL WEED, GARLIC POWDER, ONION POWDER, SALT, AND SOY SAUCE UNTIL SMOOT

Here's Idol sa Kusina Recipe for Episode 74 / Dec. 16- BEEF OSSO BUCCO CALDERETA with QUESO DE BOLA. Ingredients:  2 kg. Beef shank ¼ cup olive oil 2 onions, finely chopped 4 cloves of garlic, minced 2 red bell pepper, sliced 2pcs bay leaves ½ cup soy sauce ¼ cup tomato paste 2 cups tomato sauce 2 cups beef stock 2- 8grams sachets Maggi Magic Sarap ½ teaspoon ground black pepper 2 carrots, peeled and cut into wedges 1 can garbanzo beans, drained ½ cup whole pitted green olives ½ cup grated queso de bola ½ cup queso de bola, cut into small cubes  image and recipe credit:idolsakusina Procedure: 1. In a casserole over moderate fire, heat olive oil and sear the beef shanks until sides are brown; remove from heat.  2. Add the onions, garlic, bell pepper, and bay leaves, and sauté for 3-5 minutes. Return the beef shanks in the casserole, then add the soy sauce, tomato paste and sauce, and beef stock.  3. Cover the casserole and let the mixture si