Simple Life Matters

Here's Idol sa Kusina Recipe for Episode 98/June 23- KALAMANSI CUPCAKE WITH CREAM CHEESE FROSTING. Ingredients: 2 cups all-purpose flour  ½ cup white sugar  3 tsp. baking powder  1/4 cup kalamansi juice  ½ tsp. salt  ¾ cup milk  1/3 cup vegetable oil  1 egg  1 cup powdered sugar  ¼ cup butter  ¼ cup cream cheese  ½ tsp. vanilla Photo and recipe credit: Idol sa Kusina Procedure: 1. Heat oven to 400°F (205°C). Grease bottoms only of 12 muffin cups or line with baking cups. 2. In a medium bowl, combine flour, sugar, baking powder, lemon zest and salt; mix well. In a small bowl, combine milk, kalamansi, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) 3. Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool before topping with the frosting. 4. For the frosting, beat together the butter and cream cheese with an

Here's Idol sa Kusina Recipe for Episode 98/June 23- POMELO AND CHICKEN SALAD. Ingredients: 2 pcs. chicken breast fillet salt and pepper to taste 1 medium pomelo, separated into bite sized pieces 1 cucumber, cut into matchsticks and soaked in salt, water removed 2 to 3 tsp. salt 1 carrot, cut into matchsticks 3 shallots, thinly sliced 1 clove garlic, minced ¾ cup mint leaves, chopped ¼ cup chopped, roasted peanuts Photo and recipe credit: Idol sa Kusina For Dressing: 2 tbsp. fish sauce 2 tbsp. fresh lime juice 1 tbsp. water 2 tbsp. sugar 2 tsp. chili garlic sauce Procedure: Mix together ingredients for sauce. Set aside. Season chicken with salt and pepper, then grill. Set aside. In wok or sauté pan, cook shallots and garlic until shallots are caramelized, about 3 minutes. Then toss with cucumber, pomelo and carrots. Add mint, chopped peanuts, and dressing; and toss well. Transfer to a plate or large bowl and serve.

Here's Idol sa Kusina Recipe for Episode 98/June 23- MAGIC MIXED VEGGIES WITH CREAMY ORANGE DRESSING & MAYO PEARLS. Ingredients: 300g mixed lettuce (red and green lolo roso, romaine) 80g cherry tomatoes, halved 80g seedless red grapes 1 pack kesong puti, cubed 50g peanut brittle 200g fish fillets, cut into 1 inch strips 1 cup flour 2 eggs 1 cup breadcrumbs  oil for deep frying For dressing: 1 ½ cup mayonnaise ¼ cup water 1 pack gelatin Photo and recipe credit:Idol sa Kusina Procedure: 1. Season fish with salt and pepper, dredge in flour, egg, then breadcrumbs. Deep fry until golden. Set aside. 2. Meanwhile, heat water and add gelatin. When dissolved, add into mayonnaise and let it chill to set. 3. Use melon baller to make pearl shapes. 4. Toss the lettuce, grapes, kesong puti, peanut brittle, cherry tomatoes and fish fillets with the citrus dressing and top with the mayonnaise pearls.

Here's Idol sa Kusina Recipe for Episode 98/June 23- TRI-CITRUS BAKED SALMON WITH CRISPY SKIN. Ingredients: salmon fillet, skin removed skin of salmon, scales removed lemon, sliced lime, sliced orange, sliced onion, sliced carrot, sliced fresh button mushrooms, sliced fresh thyme butter, sliced olive oil salt and pepper to taste Photo and recipe credit: IdolsaKusina Procedure: 1. Season salmon with thyme, salt and pepper. 2. In a baking dish or roasting pan, place onions, carrots and button mushrooms. 3. Place the salmon and then butter slices and the lemon, lime and orange slices. 4. Drizzle with olive oil and bake until done. 5. Fry the salmon skin and season with salt and pepper. 6. Top the fish with crispy salmon skin and serve with roasted vegetables.

Here's Idol sa Kusina Recipe for Episode 97/June 16- BOWTIE PASTA WITH VEGETABLES AND ROASTED GARLIC. Ingredients: 2 tbsp. olive oil 1 tbsp. roasted garlic 4 tbsp. unsalted butter, cut into small pieces 4 tbsp. flour 2 tbsp. sun dried tomatoes  1½ cup chicken stock 2 tsp. each chopped fresh oregano,  2 tsp. thyme leaves 4 tbsp. chopped fresh parsley leaves salt and pepper to taste 300g green beans, trimmed 1 carrot, cut into thin slices 1 cup asparagus cut into 2-inch slices 1 cup broccoli florets ½ cup peas 400g bow tie pasta, cooked ½ cup freshly grated Parmesan cheese Photo and recipe credit: IdolsaKusina Procedure: 1. In pan, heat oil. Add roasted garlic, butter, tomatoes, and butter. Add in stock, next oregano, thyme, 2 tbsp. of the parsley, salt, and pepper, and reduce until slightly thickened.  2. Meanwhile, blanch all vegetables, each type individually, in simmering salted water, about 1 minute. Refresh in cold water, drain well, and se

Here's Idol sa Kusina Recipe for Episode 97/June 16- NATIVE CHICKEN WITH SIBUT. Ingredients: 1 whole native chicken, chopped to serving sizes 5 slices ginger 5 tbsp. minced garlic carrots shitake mushroom 2 pcs dried chili 1 pack sibut (1 cup) 8 cups water salt and pepper to taste 200g vermicelli noodles, soaked in water 60g beansprouts 60g cabbage, sliced thinly 60g carrots, thin strips Photo and recipe credit: IdolsaKusina Procedure: 1. Heat oil in big pot. Saute ginger and garlic until fragrant. Add chicken pieces until browned. 2. Add the water and boil.  3. Add sibut, mushroom, dried chili and carrots and simmer for 2 hours until meat is very soft and tender. Season with salt and pepper. 4. Place vermicelli on a bowl then top with chicken and then the soup. 5. Top with beansprouts, cabbage and grated

Here's Idol sa Kusina Recipe for Episode 97/June 16- GOURMET HERRING (ON PASTA OR BAGUETTE WITH KESONG PUTI AND BASIL). Ingredients: 1 cup salt 9 cups water 1k small (tawilis), cleaned, scales removed, head and tail removed 1 carrot, sliced into rounds 100g pickles, sliced 2 bay leaves 1 tbsp. peppercorns salt 1 cup olive oil or corn oil (add more if needed) ½ cup water ½ cup sun-dried tomatoes 3 tbsp. soy sauce bird's eye chili, optional Photo and recipe credit: IdolsaKusina Procedure: 1. Combine salt and water. Soak cleaned fish for 10 to 15 minutes and drain.  2. Arrange fish in a pressure cooker. Add the rest of the ingredients. 3. The amount of liquid should be enough to cover the ingredients. Add more oil if necessary. Cook for 45 minutes to 1 hour or until fish is tender. 4. Place fish in sterilized bottles until ready to eat.