Tuesday, 26 February 2013


Here's Idol sa Kusina Recipe for Episode 81 / Feb. 24- PECAN PANCAKES WITH CHOCOLATE CHIPS.

  • 1 cup all-purpose flour
  • 1/3 cup finely chopped pecans, toasted
  • 1/3 cup chocolate chips
  • 1 tsp. granulated sugar 
  • 1 tsp. brown sugar
  • ½ tsp. baking powder
  • ½ tsp. ground cinnamon
  • ¼ tsp. baking soda
  • 1/8 tsp. salt
  • 1 cup milk
  • 2 tbsp. vegetable oil 
  • 1 large egg
photo and recipe credit: idol sa kusina

1. Stir together first 8 ingredients until well combined.
2. Whisk together milk, oil, and egg in a bowl; add to flour mixture, stirring just until dry ingredients are moistened.
3. Pour ¼ cup batter for each pancake onto a hot, lightly greased pan. Cook pancakes until tops are covered with bubbles.
4. Turn and cook other sides. Serve immediately.

Monday, 25 February 2013

Jollibee Garlic Bangus for only P89 pesos

Catch Jollibee Garlic Bangus for only P89 pesos!

Ang sarap mag-lunch sa Jollibee dahil sa dami ng choices! Try Jollibee's new Garlic Bangus for that yummy seafood goodness. Tawag na sa 8-7000 Jollibee Delivery or go to www.jollibeedelivery.com.

Sarah Geronimo- Jollibee Buhay Pamilya Music Video

Watch Sarah Geronimo- Jollibee Buhay Pamilya Music Video! Jollibee's 35th Anniversary Jingle Performed by Pop star, Sarah Geronimo. For their celebration of 35th Anniverasary Jollibee made a music video to celebrate "Buhay Pamilya"

Hollywood Celebrities used Bull testicles at bird poop for beauty regimen?

Hollywood Celebrities used Bull testicles at bird poop for beauty according to some report and as featured in Kapuso Mo Jessica Soho on February 24, 2013 episode.

Cooking ng Lola Mo- Traditional Cooking Featured in Kapuso Mo Jessica Soho

Cooking ng lola Mo- Traditional Cooking Featured in Kapuso Mo Jessica Soho on February 24, 2013.

"Ang nagpapasarap sa ilang mga pagkain, hindi lang daw ang rekado nito, pati na rin ang pinaglutuan nito. Sa Bicol, ang kanilang puto, niluluto at iniipit sa tabla. Samantalang mas nagiging espesyal daw ang luto sa manok sa Iloilo, kapag nilagay sa clay at ibinabaon sa lupa."

Video embed only from YouTube.


Here's Idol sa Kusina Recipe for Episode 81 / Feb. 24- PISTACCHIO CRUSTED BEEF BURGER.

1 kilo ground beef (70% lean 30% regular)

For Pistachio Crust:
  • 1 cup pistachios, shelled
  • 1 cup panco bread crumbs
  • 1 tsp. cayenne pepper
  • salt and pepper
photo and recipe credit: idol sa kusina

For Side Salad:
  • olive oil
  • 150g cherry tomatoes, halved
  • 2 white onion, sliced
  • handful of parsley
  • 2 tsp. sugar
  • 1 lemon, zest and juice
  • 10 burger buns
  • ¼ cup garlic mayo
1. Combine tomatoes, onion, chopped parsley, olive oil, juice of one lemon, salt, and pepper (to taste) in a medium bowl and toss then set aside.
2. Place pistachio in a food processor, add spices and pulse. Spread out on a plate
3. Heat a 10-12" skillet on med-high heat and drizzle with little oil.
4. Form ground beef into patties and season with salt and pepper; press into the pistachio mixture to coat
5. Cook the burger patties on both sides and remove to a paper towel to rest.
6. To assemble, spread aioli on both sides of the bread, place burger then add the salad on top.

Idol sa Kusina Recipe- CHICKEN SATAY

Here's Idol sa kusina Recipe for Episode 81 / Feb. 24- CHICKEN SATAY.

  • For Marinade:
  • 1 cup plain yogurt
  • 1 tsp. ginger, grated
  • 1 tsp. garlic, minced
  • 1 tbsp. curry powder
  • 500g skinless, boneless chicken breasts, cut into strips
  • 10-15 wooden skewers, soaked in water for 30 minutes
  • Vegetable oil, for grilling
  • Fresh cilantro for garnish

1. Combine the yogurt, ginger, garlic, and curry powder in a mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at least an hour.
2. Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat.
3. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter and top with cilantro; serve with peanut sauce on the side.

For Peanut Sauce:

  • 1 cup peanuts
  • 1/4 cup low-sodium soy sauce
  • 2 teaspoons red chili paste (sambal)
  • 2 tablespoons dark brown sugar
  • 2 limes, juiced
  • 1/2 cup hot water
  • 1/4 cup chopped peanuts, to top for garnish

1. Combine the peanut, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce.
2. Pour the sauce into a serving bowl and garnish with the chopped peanuts. Serve with chicken satay.

Idol sa Kusina Recipe- Kiam Pung

Here's Idol sa Kusina Recipe for Episode 81 / Feb. 24- KIAM PUNG.

  • 3 tbsp. Cooking oil
  • 5 pcs. shallots, peeled and sliced
  • 4 cloves garlic, crushed
  • 5 pcs. dried mushrooms soaked in hot water, sliced into strips
  • ½ cup hibi or dried shrimp, soaked in hot water
  • 1 kilo rice
  • ½ kilo malagkit rice
  • ¼ cup soy sauce
  • 2 tsp. white sugar
  • ½ tsp. black pepper
  • 4 tsp. Sesame oil
  • 1 tbsp. chicken powder
  • ½ kilo chicken chunks, cooked as adobo
  • 7 cups chicken stock
photo and recipe credit:idolsakusina

For Garnish:
  • shallots , sliced and fried crispy
  • Peanuts , fried in oil
  • Green onion , chopped

1. In a large bowl, combine regular rice and malagkit rice. Pour water to cover and soak for two hours. Cook chicken as adobo.
2. In a large wok, heat cooking oil. Sauté onions and garlic until fragrant. Add sliced mushrooms and hibi.
3. Mix in the soaked rice. Season with soy sauce, sugar, black pepper, sesame oil and chicken powder. Add the chicken adobo chunks and mix with the rice. 
4. Pour the stock and bring to a boil while stirring gently. Cover and simmer until rice is cooked.
5. To serve, top with fried shallots, peanuts and chopped green onions.

Saturday, 23 February 2013

Idol sa Kusina Recipe- SEAFOOD BISQUE

Here's Idol sa Kusina Recipe for Episode 80 / Feb. 17- SEAFOOD BISQUE.

  • ½ cup finely minced red onion
  • 150 g. butter
  • ½ cup flour
  • 4 cups chicken stock
  • 1 can baby clams, with juice
  • 150 g. shrimp, cleaned, shelled, deveined
  • 150 g. cream dory
  • 150 g. salmon, skinless, boneless
  • 200 g. cooked crabmeat
  • 1 cup heavy cream
  • 1 cup half-and-half (½ cup cream + ½ cup milk)
  • ½ cup dry sherry
  • salt and pepper to taste
image and recipe credit: idolsakusinafacebookpage

1. Sauté minced shallots in butter until soft.
2. Add the flour and stir with whisk for 5 minutes on low heat, set aside.
3. Bring 4 cups of chicken stock to a boil and then add clams, crab, shrimp and whole pieces of salmon and dory.
4. Return to boil, lower heat and simmer for 5 minutes.
5. Strain the stock, reserving the seafood. Stir the shallot mixture into the stock.
6. Add the heavy cream and half and half to the stock, bring to a simmer on low heat and cook until thickened.
7. Flake the salmon and dory into small pieces and add all of the seafood back into the soup pot.
8. Add the sherry last and heat for 1-2 minutes. Garnish with parsley and serve with bread.

The Fighting Chefs Movie Trailer starring Chef Boy Logro and Ronnie Ricketts

Watch The Fighting Chefs Movie Trailer starring Ronnie Ricketts and Kusina Master, Chef Boy Logro on his very first starring role.

Also in the casts are Hero Angeles, Vandolph, Jeffrey Santos, Joross Gamboa, Arci Munoz, John Hall and introducing Marella Rickettes

Yasmin Kurdi and LJ Reyes in Sarap Diva with Fattoush Lebanese crumble bread salad

Yasmien Kurdi, Chariz Solomon, and LJ Reyes guest on Sarap Diva this Saturday, February 23, 2013

"This Saturday (February 23) on Sarap Diva, StarStruck alumni Yasmien Kurdi, Chariz Solomon and LJ Reyes will invade Asia’s Songbird Regine Velasquez-Alcasid’s kitchen.

Starstruck Season 1 runner-up and new mom Yasmien will prepare Fattoush Lebanese crumble bread salad, a recipe she learned from her Lebanese grandmother.

photo and text credit" GMA Network
Sexy-comedienne and newly-married Chariz will show off her cooking skills as she prepares salt and pepper crab claw.

Meanwhile, Regine will get a taste of LJ’s spicy chicken.

Join Asia’s Songbird Regine Velasquez-Alcasid this Saturday on Sarap Diva 9:45am on GMA."

Monday, 18 February 2013

Filipinos warned against New Corona Virus by DOH

Filipinos warned against SARS Like Corona Virus by DOH after a 3rd case of infection from the corona virus in the UK has been. The Department of Health on Monday advised the public to wash their hands frequently and practice "social distancing" to avoid being infected by a new coronavirus.


Press Release/18 February 2013:

The World Health Organization (WHO) has urged member states to report cases due to the new coronavirus. Presently, 12 respiratory cases including 5 deaths were already reported from several countries like Kingdom of Saudi Arabia, Qatar, Jordan and the United Kingdom. The WHO also urges health authorities to correctly report it as new coronavirus and not to describe these cases as "SARS-like" so as to avoid confusion.

Respiratory illness due to the new coronavirus maybe suspected in patients admitted in the intensive care unit in which severe respiratory difficulty is the primary sign or symptom. A laboratory confirmation is necessary since other similar diseases due to various pathogens are also very common.

Health Secretary Enrique T. Ona today instructed hospitals to report these cases when they suspect them using a standard report form available at the National Epidemiology Center. Patient samples may be sent to the Research Institute for Tropical Medicine for confirmatory testing.

Cases of new coronavirus may be spread through person to person transmission although it remains not to be highly contagious based on the few patients so far reported.

There are no travel restrictions to and from countries where these cases have been reported. The Bureau of Quarantine shall continue to routinely screen in-bound passengers, regardless of country of origin, in ports of entry, for any signs of illness that may require temporary isolation in a health facility or at home.

Frequent hand washing, observance of cough etiquette and social distancing may help prevent spread of this illness and similar illnesses.

Josh Groban present his Sex Pills- Video

Watch Josh Groban present his Sex Pills- Video!

Multi-talented singer/actor Josh Groban unveiled his new line of Sex Pills on "Jimmy Kimmel Live" last night. According to Groban, it's the "first Groban pill clinically proven to make you more good at sex."

Idol sa Kusina Recipe- PINK GUAVA PUNCH

Here's Idol sa Kusina for Episode 80 / Feb. 17- PINK GUAVA PUNCH.

  • 2 cups mango juice
  • 1 cup orange juice
  • 2 cups pink guava juice
  • 1 cup apple juice
  • 700 ml. soda water
  • lemon or lime slices for garnish
image and recipe credit: idolsakusina

1. Combine everything in a shaker.
2. Pour over glass with ice, garnish with lemon or lime slices.


Here's Idol sa Kusina Recipe for Episode 80 / Feb. 17- MINI SHRIMP AND TOFU BURGERS.

  • 400 g. peeled and deveined shrimps
  • 200 g. firm tofu, diced and drained
  • 1 tbsp. sake or mirin
  • 2 spring onions, chopped
  • ½ tbsp.. ginger, grated
  • 2 shiitake mushrooms, diced
  • 2 tbsp. soy sauce
  • ½ tsp. salt
  • 1 tbsp. cornstarch 
  • ½ cup bread crumbs
  • 1 egg, beaten
  • Oil for cooking
To assemble:
  • Sliced baguette
  • Mayonnaise
  • Alfalfa sprouts
image and recipe credit: idolsakusina

1. Sprinkle the shrimp with sake or mirin and set aside.
2. Combine shrimp, egg, breadcrumbs, soy sauce, tofu, ginger and cornstarch in a food processor until well blended. Add the mushroom, spring onions last and give it a quick pulse. 
3. Heat up a large frying pan with a little oil. Form the mixture into small patties and fry on both sides until golden brown.
4. To assemble, top patty onto bread, put a thin layer of mayonnaise then top with alfalfa sprouts and serve.

Idol sa Kusina Recipe- SEA BASS EN PAPILLIOTE

Here's Idol sa Kusina Recipe for Episode 80/ Feb.17- SEA BASS EN PAPILLIOTE.

  • 300 g. asparagus, cut into 3-inch pieces
  • 300 g. bell peppers (red, green and/or yellow), cut into thin strips
  • 4 tbsp. extra virgin olive oil
  • Salt and pepper, to taste
  • 4 (120 g.) sea bass fillets 
  • 4 sprigs fresh herbs (thyme or basil)
  • 2 small shallot, finely chopped
  • 2 lemon, thinly sliced
  • 4 tbsp. dry white wine

1. Preheat oven to 400°F. 
2. Cut parchment paper into four 14-inch squares. Fold each piece of paper in half to form a crease down the middle. 
3. Place 4-5 pcs. of asparagus on half the square, next top the asparagus with bell peppers; then drizzle with olive oil and sprinkle with salt and pepper. 
4. Arrange one fillet on top of the vegetables and then season fillets with salt and pepper. Drizzle white wine over fillet. 
5. Top fillet with herbs, shallots and slices of lemon. 
6. Fold over paper to completely cover ingredients.
7. Seal the pouch by crimping and folding the edges. Add another parchment paper if needed.
8. Transfer pouches to a baking sheet, and bake until the fish is cooked through. 
9. Place sealed pouch on an individual plate. Use scissors to cut an opening on the top, peel back paper and eat.

Friday, 15 February 2013

Sarap Diva February 17, Episode with Jolina and Camille

For all the avid fans of the Asia’s Songbird, consider Saturday as your lucky day asRegine Velasquez-Alcasid opens her doors for her very first “Ga-Reg Sale”!

Regine will give out some of her prized possessions, and the proceeds will go to Kapuso Foundation.

Apart from this fun Ga-Reg Sale, Regine will also exchange the yummiest recipes with her guests Camille Prats and Jolina Magdangal!

Watch out for Jolina’s On-The-Go Grilled Pork Ribs and Camille’s Breaded Chicken with Mocha Sauce! And of course, Regine will show off her fruity energy drink which is well-suited for her teen kapitbahays, the boyband turned Youtube sensation,Chicser!

Thursday, 14 February 2013

Idol sa Kusina Recipe- LYCHEE ALMOND JELLY

Here's Idol sa Kusina Recipe for Episode 79 / Feb. 10- LYCHEE ALMOND JELLY.

  • 1 cup water, divided
  • 1 packet gelatin
  • ¼ cup sugar
  • 1 cup cold milk
  • 1 tsp. almond extract
  • 2 cans lychee with juice


1. In a large bowl, place ¼ cup of water. Sprinkle the packet of gelatin evenly over the top. Set aside for a few minutes.
2. In a small pot, bring ¾ cup of water and sugar to a boil. Stir well, so the sugar dissolves completely. Once the water comes to a hard boil, add it to the gelatin mixture. Stir well to completely dissolve the gelatin.
3. Once dissolved, add the milk and almond extract, stirring gently. Pour the mixture into a rectangular container. Refrigerate until firm.
4. Once the jelly is set, slice into ½-inch cubes, scoop out gently and serve with lychee in a light syrup.

Wednesday, 13 February 2013

Idol sa Kusina Recipe- SCHEZHUAN PRAWNS

Here's Idol sa Kusina Recipe for Episode 79 / Feb. 10- SCHEZHUAN PRAWN.

  • ¼ tsp. salt
  • ¼ tsp. schezhuan peppercorn
  • 1 egg white
  • 1 tsp cornstarch
  • 500 g. prawns, peeled and deveined
  • 1 spring onion, chopped
  • 1 tbsp. garlic-ginger puree
  • 1 tbsp. chili bean sauce 
  • 2 tbsp. ketchup 
  • 3 tbsp. chicken broth
  • 1 ½ tbsp. Chinese rice wine or dry sherry
  • ½ tsp. sugar
  • 2½ cups oil
image and recipe credit: idolsakusina


1. In a bowl, stir together the egg white, salt, and cornstarch. Add the prawns, stirring until they are coated evenly with the mixture. Set aside.
2. In a small bowl, combine the chili bean sauce and ketchup. In a separate small bowl, stir together the chicken broth, rice wine and the sugar.
3. Deep fry the prawns, until they change color. Drain on paper towels or in a colander and set aside.
4. In a wok, heat 1 tbsp. oil over medium-high heat. Add the garlic-ginger puree, and spring onions. Stir for about 15 seconds, until aromatic, then add the chili bean sauce and ketchup. 
5. Stir briefly, then add the chicken broth and sugar mixture into the pan. 
6. Boil for a few seconds, then add the prawns back into the pan. Toss quickly and serve Szhechuan prawns over rice.

Tuesday, 12 February 2013

Idol sa Kusina Recipe- PATATIM

Here's Idol sa Kusina Recipe for Episode 79 / Feb. 10- PATATIM.

  • 1.2-1.5 kilo pork legs (pata front)
  • 1 tbsp. sesame oil
  • 2 pcs. star anise
  • ½ cup soy sauce
  • 2 tbsp. hoisin sauce
  • 2 tbsp. oyster sauce
  • 6 cups water
  • 1 cup brown sugar
  • ½ cup rice wine
  • 1 tsp. black peppercorn
  • 1 tsp. sesame oil
  • ¼ cup slurry
  • 5 pcs. baby bokchoy, blanched
  • 10 shiitake mushrooms
image and recipe credit: idolsakusina


1. Place the pata in a casserole with 6 cups of water, soy sauce, hoisin sauce, brown sugar, pepper corns and bring to a boil.
2. Add the star anise and sesame oil, simmer for an hour, or until pork is tender.
3. Remove the pork and set aside, then add slurry to the pot. Let it simmer until sauce is glossy and thickened.
4. Blanch the bokchoy in boiling water seasoned with salt. 
5. To serve, place the pork in the middle of a serving dish then serve with blanched bokchoy and lastly pour the sauce over the pork and vegetables.
6. Garnish with spring onions and serve with rice or steamed buns.

Idol sa Kusina Recipe- YANG CHOW FRIED RICE

Here's Idol sa Kusina Recipe for Episode 79 / Feb. 10- YANG CHOW FRIED RICE.

  • 5 large eggs, beaten
  • 1 cup roast pork (asado), diced
  • 250 g. medium shrimp, peeled, deveined and diced
Shrimp Seasonings:
  • Salt and pepper, to taste
  • 1 tsp. cornstarch
  • 5 tbsp. oil for stir-frying, or as needed
  • 1 medium white onion, diced
  • ½ cup peas
  • 8 cups cold cooked rice
  • yellow food coloring (optional)
  • spring onions for garnish
image and recipe credit:idolsakusina


1. Toss shrimp with salt, pepper and cornstarch.
2. Heat the wok and add 1 tbsp. oil. When the oil is hot, add the shrimp and stir-fry until they change color. Push the shrimp up to the side and add the roast pork. Stir-fry until almost done.
3. Add the onion. Stir-fry until it begins to soften, then add the peas. Stir-fry until the peas turn bright green and remove from the pan.
4. Heat 2 tbsp. oil in the wok. Add the cooked rice, stirring to separate the grains. Add food coloring if using, then beaten egg and toss.
5. Add the roast pork, shrimp, onion and vegetables into the pan. Mix everything together. Taste and season with extra salt and pepper if desired. Serve hot and garnish with spring onions.

Idol sa Kusina Recipe- BEEF SUKIYAKI

Here's Idol sa Kusina Recipe for Episode 78 / Feb.3- BEEF SUKIYAKI.

  • 500 g thinly sliced beef
  • 1 pack cellophane noodles, washed and drained
  • 8 shiitake mushrooms, stems removed
  • 1 enoki mushroom, trimmed
  • 1 leek, washed and sliced into 2-inch lengths
  • ½ Chinese cabbage, washed and cut into 2-inch wide pieces
  • 1 pack soft tofu, cubed
For sukiyaki sauce:
  • 1/3 cup soy sauce
  • 3 tbsps. sake 
  • 5 tbsps. sugar 
  • ¾ cup water
  • beaten eggs 
  • spring onions 
  • nori wrappers 
image and recipe credit:idolsakusina

1. Mix soy sauce, sake, sugar, and water to make sukiyaki sauce. Place in a pot and boil.
2. Place the rest of the ingredients into individual bowls and pour hot sukiyaki broth. Add egg if preferred.
3. Garnish with spring onions or nori wrappers.

Sunday, 10 February 2013

Taste Buddies Recipe- Mango Trifle

Here's Taste Buddies Recipe- Mango Trifle . 

Mango Trifle


10-12 pcs ladyfingers or broas

3 pcs ripe mango

2 cups whipping cream

1 cup mango sauce orjam

optional: pastry cream


1. using a melon baller, prepare mango balls

2. if using pastry cream, lighten it by mincing together half of with with half of the whipping cream

3. to assemble, place a layer of broas at the bottom of a glass, followed by the pastry cream, mango balls, repeat the process.

4. finish with whipped cream and mango sauce or jam. chill before serving.

Idol sa Kusina- Chinese New Year 2013 Episode- Gong Xi Fa Cai

Watch Idol sa Kusina- Chinese New Year 2013 Episode on February 10, 2013- Gong Xi Fa Cai!

"KUNG HEI FAT CHOI mga KAPUSO! Wag kalimutang manood ng IDOL SA KUSINA mamayang 7:15pm sa GNTV ch. 11. Recipes natin - YANG CHOW FRIED RICE, PATATIM, SCHEZHUAN PRAWNS + LYCHEE ALMOND JELLY. Sasamahan pa tayo ng mga culinary students from ABE College Malolos Bulacan, Dr. Yanga College Bocaue, Bulacan at Asian College of St. Adeline, Q.C."

Saturday, 9 February 2013

Sarap Diva - Date with Alden Richard Promo

Catch Sarap Diva win a Date with Alden Richard Promo.

Bela prepares her specialty, Salmon Zuchinni, while Kylie teaches her Halal recipe, Pininyahang Manok. Alden shows off his resourcefulness with his Lechon Paksiwrecipe.

Meanwhile, Asia’s Songbird Regine Velasquez-Alcasid shares the latest trend replacing flowers as a first date gift, the Fruiquet or Fruit bouquet.

The surprises never end as one of Sarap Diva’s twitter followers wins a date with Alden.

Love is truly in the air with another Saturday morning filled with good food, talk andmusic in Sarap Diva, 9:45am on GMA-7.

JR Royol named Master Chef Pinoy Edition Grand Winner

JR Royol named Master Chef Pinoy Edition Grand Winner!

JR Royol or Romulo Lamaton Royol Jr., 29-year-old Band Vocalist from Benguet bagged the title of being the first ever grand winner of Master Chef Pinoy Edition in the grand cook-off held at SM Skydome on Saturday, February 9.

JR's "Bigorot" dish got an overall average score of 96.1% from judges Kris Aquino and Richard Gomez.

In second place is 40-year-old businesswoman from Bulacan Carla Marcaida. Followed by Ivory Yat, a 26 year-old practicing Nurse from Quezon City and 4th Placer Myra Santos from Muntinlupa.

Thursday, 7 February 2013

Idol sa Kusina Recipe- CHURROS WITH HOT CHOCO

Here's Idol sa Kusina Recipe for Episode 78- Feb. 3, CHURROS WITH HOT CHOCO.

  • 250 g flour
  • pinch of salt
  • 200 ml. water
  • 50 g unsalted butter
  • oil for frying
  • ¼ cup brown sugar for dusting

Equipment: piping bag with large star tip

1. To make the churros mix, melt the butter in a pan on low heat. Add the water and bring to the boil.
2. Pour the hot liquid into a bowl containing the flour and stir well to make a smooth paste. Chill the churros mix for 15-20 mins. 
3. Place the churros mix into a piping bag with a large star tip. When the oil is hot, pipe 5-7 inches of the mix directly into the pan. 
4. Fry the churros until they are cooked through and golden. 
5. Take the churros out of the pan and roll them in sugar. Serve the churros with hot chocolate.

For hot chocolate:

  • 1-2 tbsp. brown sugar
  • 1 cup tablea, grated
  • 1/3 cup cream
  • 1 drop of vanilla extract
  • 1 cinnamon stick
1. Prepare the hot chocolate by bringing the cream, cinnamon stick and vanilla extract to a boil. 
2. Remove the cinnamon stick, then add in the grated chocolate and mix until it melts. Serve with churros.


Here's Idol sa Kusina Recipe for Episode 78- Feb. 3, BINAGOONGAN BONELESS CRISPY PATA.

  • 1 k. pork front leg (pata)
  • 2 tbsp. whole black peppercorns
  • 2 tbsp. rock salt
  • 2 pcs. red onion, quartered
  • 4 cloves garlic, crushed
  • ½ carrot, sliced
  • 1 stalk celery with leaves, sliced
  • 3 pcs. laurel leaves
  • water for boiling
  • 4 cups vegetable oil for deep-frying
  • spring onions for garnish

1. Debone the pork leg and tie with butcher’s twine to make a log.
2. Boil the pork leg in water with red onions, bay leaf, garlic, pepper corns, salt, carrots and celery for 1 ½-2 hours until pork is tender.
3. Remove pork from the water and take out the twine, poke the skin with fork. Set aside.
4. Place the pork in room temp oil then heat the oil slowly. Cover the pot and towards the end, splash a little water into the oil to make the skin crispy. Set aside when done.

For Binagoongan:

  • 1 cup bagoong alamang
  • ½ head of garlic, minced
  • ½ red onion, minced 
  • 2 tomatoes, diced
  • 1-2 red chili, minced
  • ¼ cup vinegar
  • 3 tbsp. brown sugar
  • ¼ cup water
1. In a casserole, saute garlic, onion, tomatoes and chili peppers in oil. 
2. Add in the bagoong and cook while stirring.
3. Pour in the vinegar and sugar then let it simmer until done. 
4. Pour the bagoong sauce over the crispy pata or toss the pata in the bagoong sauce. Garnish with spring onions and serve.


Here's Idol sa Kusina Recipe for Episode 78- Feb. 3,  FRIED CHICKEN WITH GRAVY.

  • 1 whole chicken
  • Salt and pepper to taste
  • 1 bunch spring onion stalks 
  • 2 pcs. bay leaves 
  • 1-2 tbsp. fish sauce 
  • oil for deep frying
  • parsley for garnish

image and recipe credit: idol sa kusina fb page

1. Rub chicken with a generous amount of salt and pepper. Set aside. 
2. Add spring onion stalks, bay leaves and fish sauce to water in a steamer. Steam chicken for about 30 minutes.
3. Remove chicken to cool down and rub a little more fish sauce all over. 
4. Heat enough oil in a wok. Deep-fry chicken for 5-8 minutes until golden. Scoop out and drain on paper towels. Let stand for a few minutes before chopping and serving.

For the gravy:

  • 1 tbsp. flour
  • 1 tbsp. butter
  • ½ cup stock from steamer
  • 1 tsp. Worcestershire sauce
  • 1 ½ tbsp.. soy sauce
  • salt and pepper to taste

1. Make roux in a pan, then add stock slowly while whisking.
2. Add soy sauce and Worcestershire sauce, season with salt and pepper to adjust the seasoning. 
3. Serve with chicken and garnish with parsley.

Tuesday, 5 February 2013

Sarah Geronimo sing "Buhay Pamilya" Jollibee 35th Anniversary Jingle

Catch Sarah Geronimo sings "Buhay Pamilya" Jollibee 35th Anniversary Jingle. Learn the story behind our 35th Anniversary jingle, "Buhay Pamilya," as you sing along with Sarah Geronimo. Go to this link and download a FREE copy of the song: HERE!

Meanwhile, Get a chance to win P1 MILLION TAX FREE! Just order your favorite Value Meal with a Coke upgrade either thru Jollibee Delivery or Drive-Thru. See posters and flyers for more details.

Monday, 4 February 2013

New Jollibee Flip Floats with Gerald Anderson

Have you tried the new Jollibee Flip Floats? What's your favorite flavor -- chocolate or coffee? :-). The new Jollibee Flip Floats celebrity endorser is Kapamilya hunk, Gerald Anderson.







WHEREAS, it is the policy of the state to provide priority for the needs of the underprivileged sick, elderly, disabled, women and children (Art XIII, Section ii, Philippine Constitution);

WHEREAS, the Republic of the Philippines recognizes that disabled children have the right to special care, education and training to help them enjoy full and decent lives in dignity and achieve the greatest degree of self-reliance and social integration possible (Art 23, Paragraph I, The U.N. Convention on the Rights of the Child);

WHEREAS, there are now hundreds of thousands of Filipino children with Down Syndrome, who are invariably suffering from genetic mental, physiological and physical disabilities;

WHEREAS, children with Down Syndrome deserve the dignity and respect from everyone and need the State’s mantle of protection against abuse, violence and public indifference;

WHEREAS, nationwide awareness of the Down Syndrome condition will immensely help in educating the public on the great potential that children with Down Syndrome possess to live normal lives;

NOW, THEREFORE, I, GLORIA MACAPAGAL-ARROYO, President of the Philippines, by virtue of the powers vested in me by law, do hereby declare the month of February of 2002 and the month of February every year thereafter as the “National Down Syndrome Consciousness Month” under the auspices of the Down Syndrome Association of the Philippines, Inc. For this purpose, the Department of Health, the Department of Education, the Department of Labor and Employment, the Department of Social Welfare and Development, other related agencies and appropriate NGOs are enjoined to extend their utmost support and cooperation in the commemoration of this event.

IN WITNESS WHEREOF, I have hereunto set my hand and caused the seal of the Republic of the Philippines to be affixed.

DONE in the City of Manila, this 18th day of February, in the year of Our Lord, Two Thousand and Two.


By the President:

Executive Secretary

Source: www.cdasia.com

Sunday, 3 February 2013

Idol sa Kusina- February 3, 2013 Episode, Best Loved Restaurant Foods

Catch Idol sa Kusina- February 3, 2013 Episode, Best Loved Restaurant Foods 

Don't forget to watch IDOL SA KUSINA tom ( Feb. 3, 2013) with special guest Benjamin Alves together with HRM and culinary students from St. Paul University Q.C., Sta. Isabel College Mla, and Fatima University Q.C. 

Best Loved Restaurant Foods ang lulutin natin bukas --- Beef Sukiyaki, Fried Chicken with Gravy, Binagoongan Boneless Crispy Pata + churros with hot choco.

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