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APPETIZER PLATTER


Here's Idol sa Kusina Recipe for Episode 32 / Feb. 12 - APPETIZER PLATTER





SHRIMP COCKTAIL WITH MANGO SALSA


Ingredients:

2 pcs. Tiger shrimp
1 tsp. Hot sauce
1 tsp. Mayonnaise
½ pc. Ripe Mango
10 g Green bell pepper
10g red bell pepper
1 tsp US Lemon juice
Pinch of salt
Pinch of White pepper
1 tbsp. Olive oil

Procedure:

1. Blanch tiger prawns in boiling water for 2 minutes; then remove from boiling water, and keep cool for some time. Peel prawns, but leave head and tail and set aside.
2. Cut ripe mango into small cubes, then combine with green bell pepper, red bell pepper, lemon juice, salt, pepper and olive oil. Set aside.
3. Have ready a shoot glass bed with mango salsa. Top with unshelled prawns, then spoon over prawns with mixture of catsup, mayonnaise and hot sauce (cocktail sauce).
4. Arrange on white long platters together with another sampler.

ROAST BEEF TENDERLOIN WITH ASPARAGUS


Ingredients:

100g. Beef Tenderloin
2 pcs. Green Asparagus
2 tsp. Mustard
1 tsp. Salt
1 tsp. Crushed black peppercorn
1 tsp. Honey
1 tsp. Mayonnaise

Procedure:

1. Season beef with salt, crushed black peppercorn and mustard. Place in roasting pan and roast on salamander just medium rare. Then cut into thin slices.
2. Fill with blanched green asparagus and roll. Place on Chinese ceramic spoon and pour on top with honey mayo mustard sauce.

LIVER MOUSSE WITH MELBA TOAST


Ingredients:

500g Chicken Liver
½ cup Red wine
1 tsp. Salt
1 tsp. Crushed black peppercorn
10g Butter
1 tbsp. All-purpose cream
1 pc. BayleafPinch of Rosemary
Pinch of Thyme

Procedure:

1. Marinate chicken liver in red wine, bay leaf, rosemary, thyme overnight
2. Transfer into roasting pan the marinated liver then oven roast for 30 minutes or until slightly dry, almost no more liquid.
3. Remove bay leaf, then place liver in food processor to puree. Season to taste and add butter and all-purpose cream.
4. Have ready melba toast, then pipe on top with liver mousse.
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BEEF MEDALLION WITH CHOCOLATE MUSHROOM SAUCE


Here's Idol sa Kusina Recipe for Episode 31 / Feb. 5 - BEEF MEDALLION WITH CHOCOLATE MUSHROOM SAUCE




Ingredients:


500g Beef tenderloin, medallion cut
50g Shitake mushroom, sliced
500g Chocolate Bittersweet
50g Butter
½ cup Cooking oil
1tbsp Salt
1 tsp. Crushed black peppercorn
2 tsp. Mustard
1 cup Red wine (reduction)
¼ cupChicken stock

Procedure:


1. Season beef medallion in salt, crushed black peppercorn and mustard. Pan grill in grill pan for 10 minutes or as desired. Set aside.
2. Melt chocolate in sauce pot and add aujus from grill pan. Add chicken stock. Season to taste.
3.Arrange beef medallion, over the top with chocolate gravy sauce on platter.
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ROASTED BONELESS CHICKEN WITH CHOCOLATE GRAVY


Here's Idol sa Kusina Recipe for Episode 31 / Feb. 5 - ROASTED BONELESS CHICKEN WITH CHOCOLATE GRAVY




Ingredients:


1kg/1pc Boneless Chicken
500g Chocolate Bittersweet
300g All-purpose flour
1 tsp. Salt
1 tsp. Crushed black peppercorn
1 tbsp. Mustard
½ cup Cooking oil

Procedure:


1. Season the boneless chicken with salt, crushed black peppercorn and mustard.
2. Dredge one side only into flour. Have ready roasting pan. Drizzle with cooking oil.
3. Place chicken into roasting pan then place on salamander for 15 minutes or until golden brown on one side; then turn once.
4. Sift through fine sieve and save the aujus. Place on sauce pot and add chocolate and chicken stock.
5. Cut into portion size roasted boneless chicken over the top with chocolate gravy.
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CHOCO-CHOCO PORK STEW


Here's Idol sa Kusina Recipe for Episode 31 / Feb. 5 - CHOCO-CHOCO PORK STEW




Ingredients:



500g Pork tenderloin, big chunk cut
100g Potato parissiene (ball) blanched
100g Carrots parissiene (ball) blanch
50g Red bell pepper, cut into cubes
50g White onion bulb, small blanch
500g Chocolate bittersweet, melted
1 cup Red wine
½ cup Cooking oil
300g All-purpose flour
1 tsp. Salt
1 tsp. Crushed black pepper

Procedure:


1. Season tenderloin with salt, crushed black peppercorn. Dredge into flour. Then pan grill for 2 minutes or until golden brown. Set aside.
2. Sauté onion, bell pepper for 2 minutes. Add potato, carrots; and season to taste.
3. Simmer chocolate sauce and tenderloin in low heat until done then combine all ingredients and season to taste.
4. Boil red wine until caramelized, then mix into stew. Serve immediately
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BANGUS SISIG


Here's Idol sa Kusina Recipe for Episode 30 / Jan.29 - BANGUS SISIG




Ingredients:


500 g. Boneless bangus, deep fried cut into chunks
30 g. Red onion chopped
30 g. Garlic chopped
30 g. Green chili chopped
1 tbsp. Calamansi juice
2 tbsp. Liquid seasoning
30 g. Green bell pepper
30 g. Red bell pepper
1 tbsp. Mayonnaise
¼ cup Corn oil
1 tbsp. Chicken powder
1 tsp. Salt
1 tsp. Pepper
¼ cup Chicken stock
1 tbsp. Worcestershire sauce

Procedure:


1. Sauté onion, garlic, chili, red and green bell peppers then add chunks of crispy fried bangus. Add chicken stock, liquid seasoning, Worcestershire sauce and calamansi juice.
2. Off heat, toss bangus with Mayonnaise.
3. Pour in sizzling plate, garnish with julienne leeks, carrots and garnish with calamansi
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SEAFOOD KARE-KARE


Here's Idol sa Kusina Recipe for Episode 30 / Jan.29 - SEAFOOD KARE-KARE




Ingredients:



100 g. Tunaloin chunks
4 pcs. Tiger prawn peeled but leave head & tail
2 pcs. Squid cut into ring
1 pc. Eggplant blanched
1 set Sitaw blanched
4 pcs. Native pechay blanched
½ kl. Banana blossom ( puso ng saging) blanched
50 g. Onion slices
30 g Garlic chopped
1 cup Peanut butter
¼ cup annatto oil
300 g. giniling na sinangag na bigas to become powdery
¼ cup Bagoong
1 pc. Mango green slice
1 tbsp. Salt and pepper
1 liter Seafood stock

Procedure:


1. Boil the seafood stock then add annatto oil, peanut butter, giniling na sinangag na bigas. Stir quickly until thick. Set aside.
2. Sauté onion, garlic, tuna, prawns and squid in annatto oil for 2 minutes, you may add all vegetables. Add kare-kare sauce and season with salt.
3. Place in pot and serve with slices of green mango and bagoong.
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MARINATED ROAST PORK LOMO WITH MASHED YELLOW PUMPKIN


Here's Idol sa Kusina Recipe for Episode 30 / Jan. 29 - MARINATED ROAST PORK LOMO WITH MASHED YELLOW PUMPKIN




Ingredients:


500g Pork lomo whole pieces
50 g. Garlic chopped puree
50 g. Onion puree
½ cup Olive oil
10 g. Rosemary leaves
1 tbsp. Mustard
1 tsp. Salt
1 tsp. Peppercorn crushed
500 g. Pumpkin
50 g Butter
1 cup evaporated milk

Procedure:


1. Marinate lomo in garlic puree, onion, olive oil, mustard, rosemary leaves, salt and pepper for 1 hour. Pan sear in griddle for 2 minutes then place in oven until done.
2. Boil pumpkin until soft then mashed, and mix into pan. Add butter, milk, salt and pepper.
3. Have ready plate then bed with mashed pumpkin. Top with slices of lomo then serve hot.
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ALIMANGO ASADO ESPESYAL


Here's Idol sa Kusina Recipe for Episode 29 / Jan. 22 - ALIMANGO ASADO ESPESYAL




Ingredients:


2pcs. Alimango jumbo
100g Leeks white part only chopped
30g Garlic and Ginger puree
1pc. Tomato chopped
1 tbsp. Chicken powder, powder seasoning
1 cup Chicken stock
30g Cornstarch dissolved
25g Spring onion chopped
1 jigger Brandy or Chinese wine
1 tsp. Sesame oil
1 tsp. Salt
1 tsp. Pepper
50g Sotanghon

Procedure:


1. Remove shell of alimango, then cut alimango into four pieces, remove aligue; and set aside.
2. Sauté garlic and ginger puree, leeks and tomato, then the alimango and flambé with Chinese wine. Add chicken stock. Cover wok and simmer for 15 minutes or until done.
3. Thicken with dissolved cornstarch and add chopped spring onion. Season to taste.
4. Place on platter and garnish with crispy fried sotanghon on top just before serving.
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ROYAL NOODLE NEST WITH VEGGIES


Here's Idol sa Kusina Recipe for Episode 29 / Jan. 22 - ROYAL NOODLE NEST WITH VEGGIES




Ingredients:


15g Shitake Mushroom
15g Inodaki Mushroom / cotton buds mushroom
30g Young corn cut into pieces
30g Carrot sticks, blanched
3 pcs. Bokchoy, blanched
100g Chinese Cabbage cut into strips
500g Fresh Ramen noodles, blanched and tossed in veg. oil
20g Garlic puree
20g Ginger puree
1 cup Vegetable oil
30g Corn starch dilluted
2 cups Chicken stock
1 tsp. Sesame oil
1pc. White onion
1 jigger Chinese wine
1 tbsp. Powder seasoning
1 pc. egg white
1 tsp. Salt
1 tsp. Pepper

Procedure:


1. Stir-fry the ginger puree and garlic puree. Flambé with Chinese wine. Add all vegetables. Add chicken stock. Bring to a boil and thicken with cornstarch and, lastly, white egg. Season to taste and set aside.
2. Have ready heated oil in a wok, then place noodles and stir from time to avoid burning noodles. Then turn once, continuously stirring until noodles turn brown.
3. Place on round platter and pour over the top with vegetables.
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RED EMPEROR's HOT AND SOUR SOUP


Here's Idol sa Kusina Recipe for Episode 29 / Jan. 22 - RED EMPEROR's HOT AND SOUR SOUP




Ingredients:


100g Pork
3pcs. Dried Chinese mushrooms soaked in boiling water for 5 minutes and chopped
½ cup Peeled, uncooked shrimp
6 cups Chicken stocks
30g Bamboo shoots, sliced
30g Onion leeks, shredded
1 tsp. Salt
1 tsp. Pepper
1 tsp. Sugar
1 tsp. Dark mushroom soy sauce
½ tsp. Light soy sauce
1 ½ tbsp. Chinese Vinegar
1 tsp. Chili sauce
1 tsp. Sesame oil
1 jigger Chinese wine
1pc. Egg, well beaten
2 tbsp. Water mixed with 1 tablespoon cornstarch

Procedure:


1. Trim any fat from pork and slice into shreds about 2 inches long and less than ½ inch thick.
2. Soak mushroom in boiling water until softened. Place pork in large pot with shrimp and stock.
3. Bring to a boil and reduce heat to allow to simmer gently for 4-5 minutes.
4. Add all remaining ingredients except for egg.
5. Add corn starch and water mixture. Cook further for 1-2 minutes over low heat.
6. Remove pan from heat and add egg gradually stirring gently until it forms threads in soup.
7. Mix spoonful of hot soup with cornstarch and water mixture and add to soup, stirring constantly.
8. Bring soup back to simmering point for 1 minute to thicken cornstarch. Serve immediately.
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CREAMY POTATO CHICKEN SALAD WITH CARROTS, BEETS AND FRESH HERBS


Here's Idol sa Kusina Recipe:CREAMY POTATO CHICKEN SALAD WITH CARROTS, BEETS AND FRESH HERBS




Ingredients:


500 g. Potato cooked cut into cubes
300 g. chicken breast, boiled cut into cubes
1 pc. Carrots cooked cut into cube
3 pcs. Red beets cooked cut into cube
30 g. Fresh basil leaves
½ cup Sour cream
½ cup Mayonnaise
2 pcs. Cucumber
1 tbsp. Salt
1 tsp. Crushed black peppercorn

Procedure:


1. Combine all ingredients in mixing bowl except the cucumber.
2. Cut cucumber into thin log slices using Mandouline.
3. Bed salad bowl with sliced cucumber and fill with mixture of creamy potato chicken salad.
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MANGO SHRIMP POMELO SALAD


Here's Idol sa Kusina Recipe:MANGO SHRIMP POMELO SALAD




Ingredients:


150 g. Shrimp
5 g. Walnuts, chopped
2 g. pickle relish, brunoise
2 g. Peeled Pimiento, brunoise
2 g. Celery, brunoise
1 tsp. Mayonnaise
½ tsp. Tabasco
10 g. Pomelo wedges
20 g. Lolo russo
10 g. Sliced French bread
2 g. Fresh tomato, brunoise
1 g. Spring onion, brunoise
20 g. Ripe Mango, puree
½ tsp. Extra Virgin olive oil
1 g. Salt and white pepper

Procedure:


1. Blanch skewered shrimp into boiling water with salt and lemon slice for 2 minutes.
2. Remove from boiling water and peel off shell but leave tail.
3. Cut into butterfly then place on cloth or absorbent towel and set aside.
4. Chop half portion of shrimp and combined pickle relish, pimientos, celery, walnut, mayonnaise, Tabasco, salt and white pepper. Set aside.
5. Place on round mold. Slice French bread and bake in oven until crunchy.

Mango Dressing:


1. Puree peeled ripe mango. Pour olive oil and mix together by using wire whip, until creamy. A drop of US lemon to taste, a little salt and pepper.
2. Place on center of salad plate the crunchy round French bread filled with Lolo Russo lettuce. Then place on both side with Quenelle Shrimp mixture, over the top with Pomelo wedges and butterfly shrimp.
3. Pour mango dressing. Sprinkle with chopped spring onion, tomato, walnut, just before serving
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TOMATO WATERMELON SALAD WITH ROASTED CASHEW AND KESONG PUTI


Here's Idol sa Kusina Recipe: TOMATO WATERMELON SALAD WITH ROASTED CASHEW AND KESONG PUTI




Ingredients:


2 pcs. Jumbo red Tomato cut into cubes
1 pc. Watermelon cut into chunks (medium size melon)
200 g. Cashew Nuts roasted
2 pcs. Kesong puti cut into cubes
300 g. Arugula cut into cubes
10 g. Fresh basil twist by hand
1 tsp. Honey
¼ cup Balsamic vinegar
¼ cup Extra Virgin oil
1 tsp. Salt
1 tsp. Crushed black pepper

Procedure:

1. Carve into basket the whole watermelon and remove all watermelon meat inside and cut into chunks and set aside.
2. Combine tomato, watermelon, kesong puti, arugula, fresh basil and toss in bowl with Balsamic vinegar, extra virgin oil and honey. Season with salt and pepper.
3. Fill carved watermelon basket with combined mixture of melon, tomato, kesong puti, and arugula. Top with roasted cashew nuts.
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PAN GRILLED SQUID TEPPANYAKI


Here's Idol sa Kusina Recipe: PAN GRILLED SQUID TEPPANYAKI




Ingredients:


1 kg. Squid jumbo seize (bisaya squid)
50 g. Garlic chips
50 g. White onion chopped
50 g. Spring onion chopped
100 g. Butter
3 tbsp. Lemon juice
¼ cup Olive oil
3 tbsp. Japanese soy sauce
30 g. Thinly julienne pumpkin
30 g. Thinly julienne carrots
1 tbsp. Salt and pepper
1 jigger Sake
1 jigger Brandy


Procedure:

1. Remove skin of squid. cut into four then cut slowly to cress cut. Set aside.
2. On hot teppanyaki table griller, pour olive oil. Place squid, turn very quickly for 2 minutes. Flame with brandy.
3. OIn one side of teppanyaki table, sauté garlic and onion until brown, then mix together. Add butter, soy sauce, lemon juice, wine, and sake.
4. Place on plate and garnish with carrots and pumpkin and spring onion.
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BACON CARBONARA WITH POACHED EGGS


Here's Idol sa Kusina Recipe: BACON CARBONARA WITH POACHED EGGS




Ingredients:


3 pcs. egg, poached
1 lb spaghetti
¼ cup heavy cream
2 tbsp. butterDash of nutmeg
½ lb bacon, cut into ½-inch dice
1 tsp. extra virgin olive oil
2 tbsp. chopped parsley
Salt and white pepper, to taste
¾ cup freshly grated pecorino-romano cheese (parmesan may be substituted)

Procedure:


1. Poach eggs and set aside.
2. Fill large soup pot with cold water and add handful of salt. Stir and taste; it should taste like seawater. Cover pot and heat water until it boils.
3. Add diced bacon to a cold sauté pan and cook slowly over low heat for 10 to 15 minutes or until crisp. Remove bacon from pan and drain on paper towels.
4. Drop spaghetti into boiling salted water and cook according to package or until al dente, or tender but still firm to the bite.
5. While the pasta cooks, melt butter in pan with olive oil, combine cheese, and cream. Add dash of nutmeg and simmer. Season with salt and pepper.
6. Drain pasta, toss with cream mixture, then add cooked bacon and chopped parsley. Toss and serve right away, with additional grated cheese if desired.
7. Top with poached eggs.
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STEAMED TILAPIA IN BANANA LEAVES


Here's Idol sa Kusina Recipe: STEAMED TILAPIA IN BANANA LEAVES




Ingredients:


1 kg. Tilapia
100 g. Ginger julienne
50 g. Garlic thinly slices
100 g. Red onion slices
30 g. Green chili julienne
100 g. Tomatoes round slices
50 g. Lemon grass, white part only, chopped
¼ cup Calamansi juice
¼ cup Olive oil
24 inches Banana leaves
1 tbsp. Salt
1 tsp. Crushed black peppercorn

Procedure:


1. Season tilapia with salt, pepper, calamansi juice.
2. Lay banana leaves on chopping board. Drizzle with olive oil.
3. Fill inside half portion of ginger, garlic, red onion, green chili, tomatoes, lemon grass.
4. Place on top remaining half portion of ginger, garlic, red onion, green chili, tomato, lemon grass. Season with salt and pepper and drizzle with olive oil.
5. Wrap with banana leaves, then place in steamer for 1 hour or until done.
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CAMARON REBOSADO WITH CRISPY CRABLETS


Here's Idol sa Kusina Recipe: CAMARON REBOSADO WITH CRISPY CRABLETS




Ingredients:


6 pieces Tiger shrimp
100g corn starch
250g all purpose flour
3 pieces Egg
1 tbsp. tomato paste
6 pcs crablets
1 tbsp. Salt
1tsp white pepper
¼ cup vinegar
30g chopped green chilli
30g chopped red onion
½ cup sweet chilli sauce
2 cups water

Procedure:


1. Remove shell of tiger shrimp but leave tail and set aside.
2. Cut into cress-cut back to back then place on platter with corn starch pressing each piece to become straight.
3. Have ready fat heated oil.
4. Mix egg, corn starch, all purpose flour, water, tomato paste, salt and pepper.
5. Dip tiger shrimp into camaron dough then deep fry into oil until done.
6. Do same with crablets - dip into camaron dough and deep fry to become crispy.
7. Arrange on platter and side with sweet chilli sauce and vinegar sauce with chili and onion.
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STEAMED LAPULAPU with Leeks


Here's Idol sa Kusina Recipe for EPISODE 1/JULY 3 - STEAMED LAPULAPU with Leeks




Ingredients:

1 whole approx. 2 k fresh lapulapu
50 ml oyster sauce
50 ml Japanese soy sauce
50 ml dark mushroom soy sauce
1 jigger Chinese wine
300 grms julienne onion leeks
20 grms coriander leaves
50 grms thinly sliced ginger
50 ml cooking oil
2 grms salt
50 grms sugar
1 grm white ground pepper
1 cup chicken stock
2 big plum tomatoes
1 cucumber

Procedure:

1. Blanch the head of lapulapu to open, then sprinkle with salt.
2. Bed with green part of leeks into steamer then place the lapulapu, pour on top the Chinese wine, oyster sauce, Kikkoman, dark mushroom soy sauce, sugar, salt, and chicken stock.
3. Steam for 30 minutes, then remove from steamer. Place it in oval plates, then debone the lapulapu, by using serving spoon and fork.
4. Garnish with julienned leeks (white part only) on top of lapulapu.
5. Have ready over-heated cooking oil and pour on top just before serving.
6. Strain and season remaining sauce from steamed lapulapu. Pour on the side of the lapulapu.
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STIR-FRY SEAFOOD WITH VEGETABLES IN CRYSTAL NOODLE BASKET


Here's Idol sa Kusina Recipe for EPISODE 1/JULY 3 - STIR-FRY SEAFOOD WITH VEGETABLES IN CRYSTAL NOODLE BASKET




Ingredients:

500 grms tiger prawns
300 grms scallops
300 grms fish fillet
80 grms Chinese cabbage strips
20 grms Ginger and Garlic puree
1 jigger Chinese wine
2 grms White pepper
2 grms Salt
5 grms Chicken powder
50 grms Cornstarch
1 cup Chicken stock
1 tsp Sesame oil
5 grms Sesame seeds
½ tsp Sodium bicarbonate
10 grms Sugar
1 pc White egg
2 liters Cooking oil
100 grms Sotanghon
100 grms Broccoli
100 grms Taiwan pechay (Bokchoy)
50 grms Coriander leaves
100 grms Fresh shiitake mushroom

Procedure:

1. Remove cut into strips debone chicken, marinate seafood in in sodium bicarbonate, Ajinomoto, salt, white egg, Chinese wine, and cornstarch. Mix well for 10 minutes.
2. Pour on top the cooking oil then set aside and keep in chiller for 2 hours.
3. Cut the crystal noodles into 5-inch strips. Place it on perforated ladle; then press with other perforated ladle and place on a deep-fat heated oil until it becomes crispy round. Set aside.
4. Blanche the Chinese cabbage for a few minutes. Don’t overcook. Strain and set aside.
5. Blanche marinated chicken into deep-fat heated oil for 2 minutes then press though strainer.
6. Stir-fry the pureed ginger and garlic, deglaze with Chinese wine. Add chicken stock, Aji-ginisa, add strips of chicken, Chinese cabbage. Season to taste.
7. Thicken with dissolve cornstarch until light creamy.
8. Arrange on plate noodle basket then place the stir-fry chicken into basket. Garnish with sesame seeds and sesame oil and serve hot.
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CRISPY CHICKEN IN PEKING SAUCE


Here's Idol sa Kusina Recipe for EPISODE 1/JULY 3 - CRISPY CHICKEN IN PEKING SAUCE




Ingredients:

1 whole approx. 1 kilo chicken
1 tsp Dark mushroom soy sauce
1 tsp Oyster sauce
½ tsp Japanese soy sauce
½ tsp Sesame oil
5 pcs Star Anise
50 grms Mirepoix
1 cup White sugar
50 grms Cornstarch
1 liter Water
½ tsp Salt
5 pcs Black pepper (whole)
1 pc Bay leaf

Procedure:

1. Have ready deep stock pot. Pour water, Kikkoman, dark mushroom soy sauce, oyster sauce, sesame oil, star anise, mirepoix, white sugar, salt, black pepper and bay leaf.
2. Add the chicken, simmer for 1 hour, remove from stock pot, then hang and drain until the water completely drains out.
3. Have ready fat heated oil then deep fry the chicken until crispy.
4. Caramelize the sugar. The remaining peking stock may be added, then thicken with cornstarch.
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PINAKBET WITH LECHON CARAJAY


Here's Idol sa Kusina Recipe for EPISODE 2/JULY 10 - PINAKBET WITH LECHON CARAJAY




LECHON CARAJAY


Ingredients:

4 k Pork belly
100 grms. Rock salt
400 grms. Mirepoix
3 gal. Water
1 gal. cooking oil

Procedure:

• Boil the pork belly in water with mirepoix until very tender.
• Remove the rib bones from belly and skewer over the top into the skin by using fork. Then scrub with rock salt.
• Place pork belly on wok the and pour oil to the level of pork belly. Cover wok and cook.
• After 30 minutes, pour over remaining oil in wok to the pork belly.
• Turn once slowly. Then sprinkle with ¼ cup of water to become crunchy and crispy.
• Remove from wok and prepare to serve.


PINAKBET WITH CRISPY LECHON CARAJAY


Ingredients:

250 grms. lechon carajay
300 grms. pumpkin tourney
300 grms. blanched okra
300 grms. blanched ampalaya
300 grms. eggplant
300 grms. string beans
1 pc. minced red onion
50 grms. chopped garlic
2 pcs. sliced tomatoes
¼ cup achuete (boiled with oil)
100 grms. shrimp paste
1 tspn. baking soda
½ tspn. salt
½ tspn. crushed peppercorn
¼ cup cooking oil

Procedure:

1. Sauté garlic, onion, tomato in oil from achuete. Add in bagoong.
2. Combine all vegetables and season with salt and crushed peppercorn.
3. Arrange on plate and top with lechon carajay just before serving.
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KINULOT NA PLAPLA


Here's Idol sa Kusina Recipe for EPISODE 2/JULY 10 - KINULOT NA PLAPLA




Ingredients:

500 grms plapla
100 grms lemon grass
¼ cup lemon juice or kalamansi juice
100 grms pureed coriander leaves
50 grms pureed garlic
50 grms pureed ginger
4 pcs. pureed green chilli
1 tspn. paprika
100 grms.cornstarch
100 grms. all-purpose flour
1 cup coconut milk
2 liters cooking oil
1 tspn. salt
1 tspn. crushed peppercorn
1 jigger brandy

Procedure:

• Fillet the plapla and cut into portion sizes. Season with puree of garlic, ginger, coriander leaves, chili, paprika and salt.
• Dredge into cornstarch and flour. Have ready fat heated oil and deep fried until crispy. Set aside.
• Thread with lemon grass remaining plapla bones from gills to the tail to create curly form.
• Season with pureed ginger, garlic, coriander leaves, chilli, paprika and salt.
• Also dredge this into cornstarch and flour. Have ready fat heated oil and deep fried until crispy. Set aside.
• Stir-fry the combination of pureed garlic, ginger, coriander leaves, chili. Flame with brandy into the wok. Add in the coconut milk.
• Toss the deep fried crispy plapla fillet and season with salt.
• Arrange everything on plate to form kinulot na plapla. Garnish with coriander leaves.
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ENSALADANG HIPON AT SUHA IN MANGO SALSA


Here's Idol sa Kusina Recipe for EPISODE 2/JULY 10 - ENSALADANG HIPON AT SUHA IN MANGO SALSA




Ingredients:

500 grms. peeled shrimps (blanched in wine and water)
6 pcs. tiger prawns in bamboo skewers
50 grms. pickle relish
50 grms. canned pimiento (or red bell pepper brunoise)
50 grms. celery stalk brunoise
2 tbspn. hot sauce
500 grms. pomelo wedges
300 grms. Lolo Rosso lettuce
200 Romaine lettuce
3 pcs. foot-long bread
50 grms. fresh peeled tomatoes brunoise
50 grms. spring onion brunoise
2 pcs. pureed ripe mango
1 cup olive oil
¼ cup lemon juice
300 grms. walnuts
1 tspn. Salt
1 tspn. white pepper
2 jiggers white wine
50 grms. Leeks (green part only)
50 grms. celery leaves
1 liter water

Procedure:

• Remove the vein of shrimp by using bamboo sticks, then skewer each piece without head.
• Have ready water and white wine into the pot with lemon slice and leeks, celery leaves. Boil for 3 minutes. Remove from boiling water and set aside. Keep cool.
• Take off the shell but leave the tail. Cut into butterfly from the stomach sides of the shrimp, then place it on clean cloth or absorbent kitchen paper towel and press it to become flat and set aside.
• Chop peeled shrimps or put them in food processor.
• Place in bowl and combine pickle relish, pimientos, celery, walnut, spring onion, tomato, mayonnaise, hot sauce, salt and pepper. Set aside.
• Twist thin, long slices of foot-long bread inside the ring mould, then bake in low heat for 30 minutes or until toasted.
• Rinse and dry the lettuce and place inside the toasted footlong bread.
• Arrange on plate with bouquet of lettuce.
• Place the shrimp mixture on plate, over the top with pomelo wedges and butterfly prawns.
• Spoon or drizzle with mango salsa before serving. Sprinkle with walnuts and spring onion.

MANGO SALSA


Ingredients:

2 pcs. ripe mango
1 cup olive oil
¼ cup lemon juice
1 tspn. salt
1 tspn. white pepper

Procedure:

Combine all ingredients into the blender until creamy. Season to taste.
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GAMBAS AL AJILLO


Here's Idol sa Kusina Recipe for EPISODE 3/JULY 17 - GAMBAS AL AJILLO




Ingredients:


500 grms. tiger prawns, peeled and deveined
1 tspn. paprika
¼ cup calamansi juice
100 grms. chopped garlic
¼ cup olive oil
50 grms. chopped parsley
2 jiggers brandy
2 pcs. green chilli
30 grms. garlic chips
100 grms. banana leaves (round cut)
1 pc. white onion
30 grms. finely julienned pumpkin
30 grms. finely julienned carrots
1 tspn. crushed peppercorn
To serve with 2 cups cooked rice

Procedure:

1. Marinate for 10 minutes peeled shrimps in paprika, calamansi juice, salt, pepper and olive oil.

2. Sauté chopped garlic in hot olive oil. Add in shrimp and flambé with brandy.

3. Season with salt and pepper.

4. Have ready heated sizzling plate, brush with onion and oil. Bed with banana leaf.

5. Arrange Gambas Al Ajillo and cooked rice on sizzling plate. Garnish on top with julienned carrots and pumpkin. Sprinkle with crispy garlic chips and chopped parsley.

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BEEF SALPICADO Y PICANTE


Here's Idol sa Kusina Recipe for EPISODE 3/JULY 17 - BEEF SALPICADO Y PICANTE




Ingredients:


500 grms. beef tenderloin chunks
100 grms. chopped garlic
50 grms. white onion
50 grms. celery
2 jiggers red wine
1 tspn. paprika
¼ cup soy sauce
1 tspn. chicken powder
2 jiggers brandy
500 grms. mashed potato
1 tspn. salt
50 grms. chopped parsley
1 tspn. crushed peppercorn
1 cupped olive oil
50 grms. green chilli
Bruschetta as many as needed

Procedure:


1. Marinate for 10 minutes the beef tenderloin chunks together with garlic, paprika, soy sauce liquid seasoning, red wine, salt, pepper and olive oil.

2. Sauté the garlic in olive oil, celery, onion and green chilli. Flambé with brandy the marinated beef until done.

3. Have ready mashed potato on plate filled with sautéed beef salpicado. Garnish with crispy garlic chips and pair off with bruschetta.
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PAELLA VALENCIANA


Here's Idol sa Kusina Recipe for EPISODE 3/JULY 17 - PAELLA VALENCIANA




Ingredients:


30 grms. bacon macedon
50 grms. brunoise white onion
30 grms. brunoise peeled garlic
100 nl. olive oil
100 grms. chicken chunks
100 grms. pork chunks
150 ml. tomato sauce
5 grms. paprika
5 grms. saffron
1 kg. calrose rice
200 grms. squid rings
10 pcs. mussels
3 100-gram pcs. crabs cut into 4
10 pcs. clams
10 pcs. shrimps with shell
50 grms. red and green bell pepper batonnets
1 50-gram pc. chorizo de bilbao
50 grms. blanched and frozen green peas
2 pcs. hard-boiled eggs cut into wedges
2 pcs. lemon wedges
10 pcs. asparagus spears
10 grms. bouquet of parsley

Procedure:


1. Over paella pan on open top burner, put bacon and stir from time to time for 3 minutes. Then add in onion, garlic, olive oil.

2. Sauté the chicken and pork. Add tomato sauce. Sprinkle with paprika, saffron, calrose rice. Then pour everything over the rice paella soup stock.

3. Allow to boil, then add the squid. Stir once then season with salt and pepper.

4. Reduce the flame, then arrange over the top of paella rice the mussels, clams, crabs, shrimps, red and green bell pepper, chorizo.

5. Cover with wax paper; then cover again with aluminum foil. Oven bake at 400˚F from 30 to 45 minutes or until done.

6. When done, garnish on top with hard-boiled egg, frozen peas, lemon or dayap, asparagus, boquet of parsley.

7. Before serving, drizzle with olive oil.

*PAELLA STOCK

Ingredients:


2 liters water
200 grms. shrimp heads
300 grms. chicken bones
300 grms. fish bones
300 grms. pork bones
1 tspn. egg yellow food color
300 grms. mirepoix
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CRISPY CHICKEN CHOW MEIN


Here's Idol sa Kusina Recipe for EPISODE 4/JULY 24 - CRISPY CHICKEN CHOW MEIN




Ingredients:


500 grms. julienned chicken breasts
50 grms. cafrots
50 grms. red and green bell peppers
50 grms. celery
50 grms. kinchay
50 grms. white onion
50 grms. cabbage
50 grms. leeks
50 grms. shiitake mushrooms
50 grms. snowpeas
50 grms. pureed garlic
50 grms. pureed ginger
1 jigger Chinese wine
100 grms. cornstarch
2 tbspns. chicken powder
2 cups chicken stock
50 grms. spring onion
500 grms. canton noodles
1 liter cooking oil
1 tspn. salt & pepper

Procedure:


• Deep fry the canton noodles until crispy and set aside.

• Sauté in wok puree of ginger and garlic, flambé with Chinese wine, chicken and all vegetables. Add in chicken stock, salt and chicken powder. Allow to boil then thicken with dissolved cornstarch. Simmer for a while.

• Bed plates with crispy noodles over the top with stir fry chicken and vegetables. Garnish with kinchay and spring onion.
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HERB SEAFOOD CREPE CASSEROLE


Here's Idol sa Kusina Recipe for EPISODE 4/JULY 24 - HERB SEAFOOD CREPE CASSEROLE




Ingredients:


3 pcs. herb crepe
150 grms. fish fillet chunks
150 grms. squid ring cuts
150 grms. peeled and deveined shrimp
2 cups béchamel sauce
1 cup tomato sauce
300 grms. quickmelt cheese
200 grms. mozzarella cheese
100 grms. parmesan cheese
4 pcs. bread sticks
50 grms softened butter
¼ cup olive oil
50 grms. fresh basil leaves
1 tbspn. French mustard
1 tspn. salt
1 tspn. crushed peppercorn
1 jigger white wine
25 grms. chopped parsley

Procedure:


• Marinate all seafoods with olive oil, chopped basil leaves, mustard, salt and pepper and white wine.

• Put marinated seafoods into triangle-folded herb crepes; and place them into casserole dish with béchamel and totato sauce.

• Cover with grated quickmelt cheese and mozzarella cheese then baked in oven for 30 minutes or until done. Then sprinkle with parmesan cheese and parsley.
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CHICKEN RELLENO


Here's Idol sa Kusina Recipe for EPISODE 4/JULY 24 - CHICKEN RELLENO




Ingredients:


1 whole deboned chicken
500 grms. minced chicken breasts
25 grms. raisins
25 grms. pistachio nuts
50 grms. ham chunks
6 pcs. hard-boiled quail eggs
3 pcs. chorizo de bilbao
230 ml. all-purpose cream
blanched carrot strips
500 grms. beaten eggs
1 tspn. salt
100 grms. all-purpose flour
50 grms. white onion brunoise
1 tspn. salt and pepper
2 pcs. big apples
1 tspn. paprika

Procedure:


1. Combine minced chicken, raisins, pistachio nuts, cooked ham chunks, brunoise onion, all-purpose cream, egg, flour, salt and pepper.

2. Stuff filling into deboned chicken together with quail egg, carrots strips and chorizo de bilbao.

3. Wrap in aluminum foil then roast in oven for one hour or until done.

4. Remove the foil then brush with softened butter. Sprinkle with paprika. Place in salamander until golden brown.

5. Cut into portion size. Arrange on plate and garnish with apple swan.
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OVERSIZED BURGER


Here's Idol sa Kusina Recipe for EPISODE 5/JULY 31 - OVERSIZED BURGER




Ingredients:


700 grms. minced lean meat
300 grms. beef fat
6 pcs. white loaf bread
1 cup fresh milk
500 grms. brunoise white onions
1 tbspn. salt
1 tbspn. white pepper
1 tbspn. chicken powder
3 pcs. beaten eggs
50 grms. parsley
1 pc. jumbo burger bun
6 pcs. pickled cucumber (sliced lengthwise)
500 grms. iceberg lettuce
500 grms. tomato slices
500 grms. cucumber (sliced lengthwise)
10 pcs. black olives
2 cups mayonnaise
300 grms. flour
2 pcs. bamboo skewers (12 in.)

Procedure:


• Combine lean beef and fat. Mash together white part of loaf bread into milk, white onion, salt, pepper, egg, chicken powder and flour.
• Form everything into round-shape patty, then grill in griddle until done.
• Cut the jumbo burger buns into three. Spread mayonnaise on each layer. Bed with lettuce, tomato, pickles, cucumber, onion and, lastly, the patty.
• Garnish with skewered black olives, pickles, tomato, cucumber and parsley.
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JUMBO CHICKEN EMPANADA


Here's Idol sa Kusina Recipe for EPISODE 5/JULY 31 - JUMBO CHICKEN EMPANADA




Ingredients:


1 k minced chicken breast
200 grms. raisins
100 grms. chopped onions
4 pcs. hard-boiled eggs (chopped)
300 grms. blanched potato cubes
1 k empanada dough
2 pcs. beaten eggs
300 grms. flour
50 grms. chopped garlic
1 tbspn. turmeric powder

Procedure:


• Sauté garlic, onion, minced chicken. Add turmeric powder. Set aside until cold.
• Add hard-boiled egg, potato, raisin, and set aside.
• Flatten empanada dough into round shape with dough roller. Brush with beaten egg at edges of the dough, then fill with empanada filling in the center.
• Fold into half-moon shape. Press with fork the edges of the empanada dough to secure and seal.
• Have ready heated oven 250°F and bake for 30 minutes or until done.
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GIGANTIC FUTOMAKI


Here's Idol sa Kusina Recipe for EPISODE 5/JULY 31- GIGANTIC FUTOMAKI




Ingredients:


2 K Japanese rice
3 cups Mitsukan vinegar
1 tbspn. hondashi powder
1 cup sugar
1 tsp. salt
1 pack nori
10 pcs. kani, split into 2
500 grms. young Japanese cucumber (cut into strips)
3 pcs. mango (cut into strips)
500 grms. carrots (cut intro strips and blanched)
500 grms. takuan/pickled radish (cut into strips)
10 pcs. calamansi
100 grms. finely julienned carrots
100 grms. finely julienned pumpkin

Procedure:


• Dissolve the hondashi powder with mitsukan vinegar, sugar and salt into pot.
• Mix well Japanese rice with vinegar, and set aside.
• Lay nori seaweeds on board, fill with kani, cucumber, mango, carrots and takuan.
• Roll over and tighten, then remove the bamboo matt, and cut into bite size portions.
• Garnish with carrots and pumpkin. Serve with wasabi and Japanese soy sauce and kalamansi.
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ROAST BEEF SHAWARMA

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Here's Idol sa Kusina Recipe for EPISODE 6 / AUG 7 - ROAST BEEF SHAWARMA




Ingredients:


2 k sirloin beef (cut thinly)
500 grms. onion rings
500 grms. tomato slices
1 tspn. salt
1 tspn. crushed black peppercorn
¼ cup mustard
35 pcs. pita bread
500 grms. cucumber
1 pint sour cream
1 pint yogurt
1 small bot. hot sauce


Procedure:


• Season the skewered sirloin with salt, crushed peppercorn and mustard alternately with tomato and onion.
• Roast in oven for 1 hour. Transfer to Salamander until become brown.
• Garnish roast beef and pita bread with cucumber, tomato and onion.
• Add hot sauce, yogurt and sour cream according to taste.
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HONEYED BABY BACK RIBS


Here's Idol sa Kusina Recipe for EPISODE 6 / AUG 7 - HONEYED BABY BACK RIBS




Ingredients:


2-3 K baby back ribs
½ cup honey
½ cup apple juice
15 grms. garlic
½ cup catsup
50 grms. brown sugar
½ cup pineapple juice
2 pcs. bay leaf
2 grms. black peppercorn
300 grms. mirepoix
1 tspn. salt
1 cup chicken stock
20 grms. parsley bouquet

Procedure:


1. Marinate the whole baby back ribs in honey, apple juice, chopped garlic, catsup, pineapple juice, brown sugar, bay leaves, black peppercorn, mirepoix, salt and chicken stock.
2. Place in roasting pan and cover with aluminum foil. Roast for 2 hours or until tender.
3. Remove from roasting pan and, on a stainless rack, place in Salamander until brown.
4. Strain the remaining sauce, serve on the side.
5. Garnish with parsley.
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BAKED TUNA BELLY


Here's Idol sa Kusina Recipe for EPISODE 6/ AUG 7 - BAKED TUNA BELLY




Ingredients:


1 k tuna belly
2 pcs. red onion
2 pcs. tomato slices
4 pieces siling pangsigang
30 grms. julienned ginger
6 pcs. calamansi, squeezed
¼ cup cooking oil
50 grms. flour
15 grms. spring onion, chopped

Procedure:


1. Season tuna belly with kalamansi juice,and dredge with flour one side of tuna belly.
2. Mark with hot stainless steel cress cut. Bed with slices of red onion, tomato, sili pansigang, ginger on banana leaves and aluminum foil.
3. Bake for 3 minutes or until brown.
4. Garnish with kinchay and spring onion.
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PRITCHON DE LECHE


Here's Idol sa Kusina Recipe for EPISODE 6/ AUG 14 - PRITCHON DE LECHE




Ingredients:


1 whole piglet
500 grms. mirepoix
5 lit. water
200 grms. rock salt
4 pcs. bay leaf
2 grms. peppercorn
300 grms. bread crumbs
1 big can liver spread
1 cup vinegar
200 grams. sugar

Procedure:


1. Boil the piglet with the water, mirepoix, bay leaves and black peppercorn until tender. Take off from pot and cool for a while. Then skewer with fork as long as you can and scrub with rock salt.
2. Put steel pot holder in big wok and place the piglet on it until done and turn once. Sprinkle with water to become crunchy and crispy.
3. Reduce the remaining stock, strain. Add bread crumbs, liver spread, vinegar and sugar until thickened. Serve together with crispy Pritchon de Leche.
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BALUT IN TEMPURA BATTER


Here's Idol sa Kusina Recipe for EPISODE 6/ AUG 14 - BALUT IN TEMPURA BATTER




Ingredients:


6 pcs. shelled balut
400 grms. show flour
3 pcs. egg yolk
50 grms. corn flour
200 grms. ice cubes
1 cup mayonnaise
1 pc. grated green mango
50 grms. spring onion, brunoise
1 lit. cooking oil
10 grms. fresh bay leaf
1½ cup water

Procedure:


1. In mixing bowl, combine water and egg yolk, and add in showa flour, ice cubes and fresh basil leaves.
2. .Dredge balut into corn starch; then deep fry In pre-heated oil until golden brown.
3. Place on paper towel and set aside.
5. Cut ino small cubes the balut, place it on mixing bowl, add in grated green mango, spring onion and mayonnaise. Also add in juice from the balut.
6. Serve with tartar sauce.
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BRAISED FISH FILLET WITH TOFU


Here's Idol sa Kusina Recipe for EPISODE 6/ AUG 14 - BRAISED FISH FILLET WITH TOFU




Ingredients:


500 grms. lapu Lapu fillet
1 pack soft tofu
1 tbspn. ginger puree
1 tbspn. garlic puree
20 grms. coriander leaves
50 grms. crispy fried ginger julienne
100 grms. potato flour
2 cups chicken stock
1 pc. egg white
1 jigger Chinese wine
1 pc. egg yolk

Procedure:


1.Season fish fillet with combination of egg yolk and potato flour.
2. Deep fry fish fillet until done and set aside.
3. Cut tofu into chunks, then soak in hot water.
4. Sautée ginger and garlic puree, flambé with Chinese wine. Thicken with potato flour and, lastly, egg white.
5. Add fish fillet and tofu. Do not stir, just shake a little. Garnish with coriander leaves and crispy ginger on top.
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YAKI YASAI


Here's Idol sa Kusina Recipe for EPISODE 8 / AUG. 21 - YAKI YASAI




Ingredients:


50 grms bean sprouts
50 grms green bell pepper
50 grms red bell pepper
50 grms julienned cabbage
50 grms green asparagus
20 grms butter
1 tbsp Kikkoman sauce
1 tbsp Sake
Pinch of salt
Pinch of crushed black peppercorn
1 tbsp Cooking oil
20 grms Julienned carrots

Procedure:


Stir fry into teppanyaki table all vegetables season with Kikkoman, sake, salt, pepper and lastly in the butter.
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PRAWNS TEPPANYAKI


Here's Idol sa Kusina Recipe for EPISODE 8 / AUG. 21 - PRAWNS TEPPANYAKI




Ingredients:


1 pc approx.. 300 grms tiger prawn butterflied
1 jigger brandy
½ jigger sake
1 tbsp Kikkoman sauce
30 grms Butter
1 tbsp Cooking oil
Pinch of salt
Pinch of crushed black peppercorn

Procedure:


1. Have ready heated teppanyaki, pour oil, then place prawn. And flambé with brandy, use lighter to ignite the brandy.
2. Cover with silver ware for 3 minutes, take off the cover then flame again with sake.
3. In one side corner of teppanyaki table, place the butter until melted and add in Kikkoman sauce.
4. Take off the meat from tiger prawn and cut into portion size then place it on the plate. Spoon over the prawn the melted Kikkoman.
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BEEF TEPPANYAKI


Here's Idol sa Kusina Recipe for EPISODE 8 / AUG.21 - BEEF TEPPANYAKI




Ingredients:


250 grms beef tenderloin or wagyu
50 grms Butter
1 jigger brandy
20 grms Garlic chips
2 tbsps Kikkoman sauce
1 tbsp Cooking oil
Pinch of salt
Pinch of crushed black peppercorn

Procedure:


1. Have ready heated teppanyaki, pour oil then place beef tenderloin, flambé with brandy, use lighter to ignite the brandy.
2. Stir fry in teppanyaki table with garlic chips until golden brown, then set aside.
3. On one side corner of teppanyaki table, place the butter until melted and add in the Kikkoman sauce.
4. Cut the beef into portion size and, just before serving, spoon over the beef melted Kikkoman sauce and butter, and over the top with garlic chips.
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SUPER-BEEFY CALDERETA


Here's Idol sa Kusina Recipe for EPISODE 9 / AUG.28 - SUPER-BEEFY CALDERETA




Ingredients:


½ k Paypay (beef chuck) cubed
2 tspn. Calamansi juice
2 tspn. Salt & pepper
½ tspn. Ground peppercorn
1 tspn. Cooking oil
½ cup Tomato sauce
½ cup Tomato paste
1 ½ cups Chicken stock
1 pc. Bay leaf
½ cup Red and green bell pepper
½ cup Liver spread
2 cups Cubed potato
¼ cup Shredded cheese
2 pcs. Siling labuyo chopped
1 cup Onion chopped
¼ cup Garlic chopped
1 cup Tomato chopped

Procedure:


· Marinate beef in calamansi juice, salt and pepper for 1 hour.
· In hot greased pan, stir fry beef until golden brown.
· In hot greased sauce pan, sauté garlic, onion, tomato, and tomato paste.
· Pour tomato sauce, chicken stock and bay leaf simmer into beef until almost tender.
· Add red and green bell pepper, liver spread, potato and cheese. Cook until thick.
· Add siling labuyo and simmer for a few minutes more.
· Add grated cheese. Serve hot.
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MAGIC PORK HUMBA


Here's Idol sa Kusina Recipe for EPISODE 9 / AUG. 28 - MAGIC PORK HUMBA




*RECIPE by MAGGI*

INGREDIENTS:

1 kg liempo, skin-on, cut into serving pieces
Three fourth cup vinegar
One half cup MAGGI Savor, Classic
3 cups water
2 tbsp tausi (fermented salted black beans)
One half cup raw skinless peanuts
1 tbsp minced garlic
2 bay leaves
1 tbsp tajure (fermented bean curd)
1 tsp whole black peppercorns
3 tbsp brown sugar
1 8g sachet MAGGI MAGIC SARAP

PROCEDURE

1. Marinate liempo in vinegar and MAGGI Savor, Classic for at least 15 minutes.
2. In a pan, combine marinated liempo, water, tausi, peanuts and garlic. Bring to a boil. Add bay leaves, tajure, black peppercorns, sugar and MAGGI MAGIC ARAP.
3. Lower heat to a simmer and cook covered for at least 45 minutes or until pork is tender.
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FINGER-LICKIN’ CHICKEN POT ROAST


Here's Idol sa Kusina Recipe for EPISODE 9 / AUG. 28 - FINGER-LICKIN’ CHICKEN POT ROAST




Ingredients:


1 whole (or 1½ k) chicken
¼ cup Bacon cubed
1 large Garlic clove mashed
1 pc. White onion sliced
1 tbspn. Olive oil
1 tbspn. Butter melted
1 pcs. Baby celery heart quartered
10 pcs. Carrot balls
2 pcs. Zucchini cut into chunks
10 pcs. Marble potato
2 cups Chicken stock
¼ cup White wine
¼ cup Brandy
1 pc. Bay leaf
2 Fresh thyme sprigs
2 Fresh rosemary sprigs
1 tspn. Salt
1 tspn. Black peppercorn
2 Fresh parsley sprigs

Procedure:


· Heat olive oil in large flame-proof casserole and Sauté onion, garlic and bacon. Flame with brandy and wine.
· Brush chicken with melted butter and season well. Lay on top of onion mixture and arrange prepared vegetables around them.
· Pour chicken stock and wine around chicken and add herbs.
· Cover and pot roast for 1 hour, then remove lid and turn occasionally until golden and tender.
· Remove vegetables with slotted spoon and arrange on platters and chicken pot roast. Spoon over chicken the remaining sauce. And sprinkle with parsley.
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TAKAM-TAKAM SEAFOOD HOFAN


Here's Idol sa Kusina Recipe for EPISODE 10 / Sept.4 - TAKAM-TAKAM SEAFOOD HOFAN




Ingredients:


500 g Hofan (Chinese noodles)
100 g tiger shrimps peeled
100 g squid rings
100 g fish fillet
2 cups fish stock
30 g cornstarch
300 g bokchoy (Taiwan pechay)
1 tspn. sesame oil
Salt and pepper to taste

Procedure:


1. Cook hofan noodles to al dente, drain and set aside.
2. Blanch separately into oil the shrimp, squid and fish, set aside.
3. Stir fry bokchoy leaves and sesame oil, set aside.
4. Stir fry in sesame oil seafood and thicken with cornstarch.
5. Place pasta on plates over the top with seafood mixture and bokchoy leaves.
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MAGIC SEAFOOD SUKIYAKI


Here's Idol sa Kusina Recipe for EPISODE 10 / Sept.4 - MAGIC SEAFOOD SUKIYAKI




*RECIPE by MAGGI*

Ingredients:


6 Tbsp Japanese soy sauce
6 Tbsp sake
6 Tbsp mirin
3-4 Tbsp sugar
2 cups water
2 tsp dashi
1 8-gram sachet MAGGI MAGIC SARAP
½ cup leeks
12 pcs scallops
12 pcs prawns, peeled, tails left intact
200 gms salmon fillet, cubed
1 pack shiritake (yam) noodles or vermicelli noodles, soaked in water
1 pack enoki mushrooms
2 cups napa cabbage
1 tube Japanese tofu, sliced into 6


Procedure:


In a sukiyaki pan, combine the first seven ingredients. Arrange remaining ingredients around the sukiyaki pan, except for cabbage and tofu. Let it boil and then simmer until all seafood are cooked. Add cabbage and tofu and simmer for 1 minute.

Serve hot with fresh egg.
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FLYIN HIGH PAD THAI


Here's Idol sa Kusina Recipe for EPISODE 10 / Sept.4 - FLYIN HIGH PAD THAI




Ingredients:


500 grms. boneless, skinless chicken breasts
5 tbspn. + 1 tspn. Asian fish sauce
1 pack Japanese tofu, quartered
1 cup water
2 tbspns. Lime juice
1 ½ tspns. Rice wine vinegar
3 ½ tbspns. Sugar
¾ tspn. Salt
¼ tspn. Cayenne
500 grms. linguine
3 tbspns. Cooking oil
4 cloves Garlic, chopped
2/3 cup Salted peanuts, finely chopped
2 cups Bean sprout
½ cup Cilantro leaves


Procedure:


•In small bowl, combine the chicken and ½ tspn. fish sauce. In another bowl, combine tofu with another ½ teaspoon fish sauce. In a glass or stainless-steel bowl, combine the remaining 5 tbspns. fish sauce with water, 1 ½ tbspns. lime juice, vinegar, sugar, salt, and cayenne.

•In pot of boiling, salted water, cook linguine until done. Drain.

• in wok, heat 1 tbspn. oil over moderately high heat. Add chicken and cook, stirring until just done. Remove.

• Put another tablespoon of oil in wok. Add tofu and cook, stirring, for 2 minutes. Remove.

• Put the remaining 1 tbspn. oil in wok, add garlic and cook, stirring, for 30 seconds. Add pasta and fish sauce mixture. Cook, stirring, until nearly all the liquid is absorbed. Stir in the chicken, tofu, and 1/3 cup peanuts. Remove from the heat.

Stir in remaining 1/2 tbspns. lime juice, bean sprouts, and half the cilantro. Top with remaining peanuts and cilantro.
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ANGHANG SA GATA BICOL EXPRESS


Here's Idol sa Kusina Recipe for EPISODE 11 / Sept.11 - ANGHANG SA GATA BICOL EXPRESS




Ingredients:


½ k pork belly cut into strips
½ cup bagoong alamang (shrimp paste)
2 tbspns. Cooking oil
2 tbspns. Grated ginger
1 tbspn. Siling labuyo, chopped
1 cup Siling haba, sliced diagonally
2 cups Coconut milk, 2nd extract
¼ tspn. Chicken powder
½ cup Coconut cream 1st extract
½ jigger Brandy
Salt and pepper to taste
kinchay

Procedure:


· Heat oil in pan, sauté ginger and pork until brown. Flame with brandy.
· Add bagoong alamang and siling labuyo. Stir fry until pork is completely covered with bagoong.
· Pour coconut milk and siling haba, season with salt, pepper and chicken powder.
· Cover and simmer over medium heat for 5 minutes.
· Add coconut cream and simmer in low heat for 2 minutes or until coconut cream consistency thickens. Sprinkle with chopped kinchay.
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MAGIC LAING


Here's Idol sa Kusina Recipe for EPISODE 11 / Sept. 11 - MAGIC LAING




*RECIPE by MAGGI*

Ingredients:


¼ cup oil
¼ kilo pork belly, cubed
2-3 slices ginger, finely chopped
2 Tbsp garlic, chopped
¼ cup onions, chopped
¼ kilo shrimps or prawns, shelled,
2 Tbsp shrimp paste, raw
40 pcs gabi leaves, sliced
3 pcs buko juice
¾ cup water
1 sachet MAGGI MAGIC SABAW Chicken Flavor
3 cups coconut milk, 2nd extraction
3-4 pcs Red Labuyo
2 cups coconut cream, 1st extraction
1 8g sachet MAGGI MAGIC SARAP

Procedure:


In a pan, heat oil. Add pork belly and cook for about 8-10 minutes. Add ginger, garlic and onions and sauté until fragrant. Put in shrimps and cook until it changes color. Add shrimp paste and sauté for 5 minutes. Add gabi leaves, buko juice, stock and coconut milk. Simmer for 30-35 minutes and then add coconut cream. Continue cooking over low heat until almost all the liquid has reduced. Season dish with MMS and simmer for 5 minutes more.

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KINUNOT NA ALIMASAG


Here's Idol sa Kusina Recipe for EPISODE 11 / Sept. 11 - KINUNOT NA ALIMASAG




Ingredients:


6 pcs. large alimasag, rinsed and drained
1 ½ cups Water
1 tspn. Whole peppercorn
3 tbspns. Crushed ginger
1 pc. Dried bay leaf
3 cups Coconut milk, 2nd extract
2 tbspn. Garlic chopped onion chopped
¼ cup Vinegar
¼ tspn. Chicken powder
1 cup Coconut cream 1st extract
2 pcs. Siling labuyo minced
½ cup Malunggay leaves
Salt and pepper to taste

Procedure:


· Put whole alimasag in pot. Add enough water to cover alimasag, crushed ginger, peppercorn and bay leaf. Boil until done. Remove from pot, drain and set aside to cool.
· Flake the meat, keep the shell and set aside.
· In sauce pan put coconut milk, garlic, onion and ginger, let boil and simmer stirring constantly to avoid curdling until the coconut milk thickens and reduced to half.
· Add flaked alimasag, vinegar and simmer until oil start to come out.
· Season with salt and pepper to taste and chicken powder.
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