Monday, 29 July 2013

Idol sa Kusina Recipe- Tinolang Manok with Itag

Here's Idol sa Kusina Recipe for Episode 102/July 28- Tinolang Manok with Itag.

  • 1 whole native/culled chicken cut into serving pieces
  • 150g itag
  • 1 whole medium size green papaya, quartered
  • 2 thumb size ginger, sliced
  • 2 pcs red onion, quartered
  • 5 cloves minced Garlic
  • 1 1/2 cups malunggay leaves
  • 3 pcs finger chili
  • 1 tsp. whole Pepper corn
  • 2 tbsp. Canola oil
  • Patis to taste
  • 1 liter water
Photo and Image credit: Idol sa Kusina


1. In a pot, saute itag, ginger, garlic and onion in oil.
2. Add in the chicken and season with peppercorn and patis. Cover and let the chicken extract its oil.
3. Add water and let it boil until cooked.
4. Add green papaya, finger chili and simmer, lastly add the malunggay leaves and turn off the heat. Serve.

Idol sa Kusina Recipe- Dinengdeng

Here's Idol sa Kusina Recipe for Episode 102/July 28- Dinengdeng.

  • 1 pc bangus, grilled and shredded
  • 2 cups malunggay leaves, cleaned
  • 1 cup kalabasa flower
  • 10 pcs okra, sliced
  • 1 bundle string beans, sliced into 3 inch pieces
  • 2 pieces medium ampalaya, sliced
  • 3 tablespoons bagoong isda 
  • 1 thumb-sized ginger, sliced
  • 2 medium-sized tomatoes, chopped
  • 1 red onion, sliced
  • 3 cups water
    Photo and Recipe credit: Idol sa Kusina

1. Bring water to a boil in a pot and add ginger, onion, and tomato.
2. Simmer for a few minutes and pour bagoong isda.
3. Add okra, string beans and the ampalaya. Cook in medium heat for 5 minutes.
4. Put in the squash flower and malunggay leaves, simmer for a minute.
5. Lastly add the grilled fish and serve.

Idol sa Kusina Recipe- ISABELA RED RICE SALAD

Here's Idol sa Kusina Recipe for Episode 102/July 28- ISABELA RED RICE SALAD.

  • 500g red rice, cooked
  • 1 pc cucumber, sliced
  • 1 pc red onion, sliced
  • 2 cloves garlic, minced
  • 1 pc eggplant, grilled and sliced
  • 2 pcs tomatoes, wedges
  • 1 corn, boiled and shredded
  • 1 pc carrots, sliced
  • 1 bunch spring onions, sliced
  • 1 bunch cilantro 
  • salt and pepper
Photo and Recipe credit: Idol sa Kusina

  • 2 tbsp honey
  • 1 tsp sesame oil
  • 2 tbsp soy sauce
  • 1 pc lime, juiced
  • 1/3 cup olive oil

1. In a small bowl, combine dressing ingredients and set aside.
2. In a big bowl, toss all of the ingredients and pour the dressing, season with salt and pepper and toss. Serve warm or chilled

Thursday, 25 July 2013

Smurfs 2 Happy Meal available in McDo Philippines

Catch Smurfs 2 Happy Meal available in McDo Philippines. The Smurfs 2 will be shown in Philippines on August 7.

The Smurfs 2 is an upcoming 2013 American 3D family comedy film and a sequel to the 2011 film The Smurfs. It is based on The Smurfs comic-book series created by the Belgian comics artist Peyo.

Monday, 22 July 2013


Here's Idol sa Kusina Recipe for Episode 101/July 21- SPECIAL HOME-MADE MAYO DIP-ALL-YOU-CAN.

  • 1 cup vegetable oil
  • 1 egg
  • 1 tbsp. lemon juice
  • ¼ tsp. dry mustard
  • ¾ tsp. salt
  • 1 tbsp. hot water
Photo and Recipe credit: Idol sa Kusina

1. Pour ¼ cup of the vegetable oil with the egg, lemon juice, dry mustard and salt in a blender and pulse for a few seconds.
2. Slowly drizzle the remaining ¾ cup of vegetable oil into the mixture while the blender is running.
3. Finally, blend in the hot water little by little.
4. Refrigerate until ready to use.

Idol sa Kusina Recipe- MAGIC PORK PATA SALO-SALO

Here's Idol sa Kusina Recipe- Episode 101/July 21- MAGIC PORK PATA SALO-SALO.

  • 5 cups rice washing or water
  • 1 kg. sliced pork pata 
  • 1 pc. medium onion, sliced
  • 2 pcs. medium tomato, sliced
  • 2 pcs. siling panigang 
  • 5 pcs. sigarillas, sliced
  • 2 packs 11g MAGGI MAGIC SINIGANG® Original Sampalok Mix 
  • 1 bunch pechay, remove core and rinse 

Photo and recipe credit: Idol sa Kusina

1. Place pork pata and water in a pot. Bring to a boil, skim the scum, add onion, tomato and siling panigang and simmer while covered for 1 hour or until pork is tender.
2. Add sigarilyas. Pour MAGGI MAGIC SINIGANG ® Original Sampalok Mix. Stir in pechay and remove from the heat. Transfer into a serving bowl and serve hot

Idol sa Kusina Recipe- SEAFOOD LINGUINI

Here's Idol sa Kusina Recipe for Episode 101/July 21- SEAFOOD LINGUINI.

  • 2 tbsp. olive oil
  • 500g linguine noodles, cooked
  • 100g shrimp peeled and deveined
  • 100g clams
  • 100g mussels
  • ½ head garlic, diced 
  • 2 tbsp. shallots, diced
  • ½ cup white wine
  • 1tsp. chili flakes
  • 3 tbsp. butter
  • 1 cup cherry tomatoes halved
  • ½ bunch parsley
  • 1 lemon (juice and zest)
  • 100g arugula
  • salt and pepper to taste
Photo and recipe credit: Idol sa Kusina


1. In a pan, saute shallots and garlic in olive oil.
2. Add in the clams and mussels, then pour in the white wine. Put on the lid and simmer for a few minutes until clam and mussels open up.
3. Add in the shrimp and butter. Let it simmer then add the pasta noodles.
4. Lastly add the parsley, cherry tomatoes, lemon and season with salt and pepper.
5. Transfer to a plate and top with arugula and serve.

Tuesday, 16 July 2013

Kusina Master Wins Best Lifestyle Program at 2013 NAMIC Vision Awards

GMA-7’s Kusina Master proves its international caliber once more after winning as Best Lifestyle Program at the prestigious 19th Annual NAMIC Vision Awards. Chef Boy Logro’s well-loved cooking show, which was submitted as an entry for GMA Life TV, the first Filipino lifestyle channel abroad, also makes history as the first ever winner from GMA as well as the Philippines in the said competition.

GMA Pinoy TV’s co-production Pusong Pinoy Sa Amerika, on the other hand, bagged a nomination in the Foreign Language Category.

GMA Vice President and Head of International Operations Joseph T. Francia considers their latest achievement as an important milestone for GMA Life TV, which recently marked its fifth anniversary. “This award is truly an honor for both GMA Life TV and the excellent team behind Kusina Master, confirming its world class standards for the second time this year,” he said. 

Kusina Master bested entries from Scripps, one of the biggest TV networks in the US. This award comes right on the heels of the program’s recent victory at the 2013 US International Film and Video Festival, wherein it earned a Certificate for Creative Excellence.

GMA OIC for Entertainment TV Lilybeth G. Rasonable expresses her thanks for all the recognition and praise that Kusina Master has been receiving not only in the Philippines, but also internationally. “We sincerely thank the NAMIC Vision Awards for this honor and we commit to continue delivering superior information and entertainment to our audience here and abroad,” she enthused.

Nicol Turner-Lee, Ph.D, President and CEO of the National Association of Minorities in Communications (NAMIC), informed GMA International of the win and extended her “congratulations on this esteemed honor.”

Unang Hirit Recipe- Sinigang na Pusit

Unang Hirit Kitchen Hirit Recipe of the Day: Sinigang na Pusit- July 16, 2013 with Chef Ric Loterio.

  • Sibuyas
  • Kamatis
  • Tanglad
  • Luya
  • Labanos
  • Sigarilyas
  • Pusit
  • Sinigang mix/sariwang sampalok
  • Dahon ng sili
Photo/video and recipe credit:Unang Hirit

1. Pakuluan ang sibuyas, kamatis, tanglad at luya.
2. Idagdag ang labanos at lutuin hanggang lumambot ito.
3. Idagdag ang pusit at hayaang kumulo.
4. Ilagay ang sinigang mix o kaya fresh tamarind.
5. Patayin ang apoy at ialagay ang dahon ng sili.

Happy eating, Kapuso

Tuesday, 9 July 2013

Idol sa Kusina- MILK SHAKE

Here's Idol sa Kusina for Episode- 100/July 7- MILK SHAKE.

2 cups vanilla ice cream
2-3 tbsp. sugar
½ cup milk

1. Using a blender or milkshake machine, blend all ingredients together until smooth.
2. Serve in tall glasses with a straw.
Photo and recipe credit: Idol sa Kusina recipe

Idol sa Kusina Recipe- SLEEPING BEAR – OMURICE

Here's Idol sa Kusina Recipe for Episode 100/July 7- SLEEPING BEAR – OMURICE.

RECIPE COURTESY OF: Ms. Mabel Toribio Orden

Ingredients for the Sleeping Bear:
  • 1½-2 cups cooked sushi rice with vinegar and sugar
  • Tomato catsup
  • 3 eggs
  • Cheese singles
  • Nori sheet for the face
  • 1/8 cup mayonnaise
Suggested decoration: 
  • blanched broccoli 
  • carrots
  • cucumber
  • fried chicken nuggets the shape of stars and moon ( optional)
Photo and recipe credit: Idol sa Kusina

  • Tamagoyaki pan for the pillow and blanket
  • Frying pan
  • Scissors for cutting
  • 1 pc biggest straw ever (used in pearl shakes)
  • Cling wrap
  • A pair of chopsticks I could use in making the pillow and blanket
  • Bowls for the beaten eggs
  • Catsup in plastic squeeze bottle
Procedure for the bear’s face:
1. Mix a little amount of tomato catsup in your cooked sushi rice to get the desired color you want for your bear.
2. With considerable size of cling wrap on your right palm, scoop ½ cupful of cooked rice and try to mold a rounded ball like the shape of a teddy bear’s head. Upon achieving the shape of the head, twist the cling wrap tightly to make the shape firm. Then, followed by the shape of the ears using the same method. Next is the arm. Then make an oblong shaped for the body. 
3. With a piece of cheese (singles), cut 2 circles using the end of a straw (preferably the biggest size, the one used in pearl shakes. Make 3. We will use them for the ears and snout of the bear. 
4. Using a nori sheet, make the eyes. You could cut 2 tiny rectangular shaped strips so the bear could appear with his eyes closed. Then the nose or parts of its snout. 
5. Mayonnaise is used as paste.

Making the blanket and pillow:
1. Make 2 rectangular shaped omelette using tamagoyaki pan. To appear as if it’s a pillow, fill in some of your omurice inside and gently fold the fried egg omelette. Or you could create 2 layer tamagoyaki instead. 

Ingredients for Kimchi Rice:
  • 2 cups left-over cooked rice
  • a little oil
  • minced garlic
  • minced onion
  • some deboned chicken meat pieces
  • 1 tbsp. soy sauce or to taste
  • ¼ tsp. sesame oil
  • Ham slices – cut in bite sizes
  • ½-1 cup drained sliced kimchi
  • diced carrots
  • cooked peas
  • ¼ sliced button mushrooms
  • 3 dashes black pepper
  • Spring onions
  • 6-7 eggs for omelet
1. Saute garlic and onions in a little oil. When translucent and caramelized, add kimchi. Season with a little soy sauce. Followed by the chicken pieces. When chicken is cooked, add in your cooked rice. Afterwards, add in your vegetables. Mix the cubed ham. Lastly, add in your pepper and salt to taste.
2. On a separate non-stick pan, make round omelet. You are going to use this as casing for your omurice…you can either place it on top or folded and with your omurice as filling.


Here's Idol sa Kusina Recipe for Episode 100/July 7- MAGIC PORK CHOP A LA PARMIGIANA.

  • For Sauce:
  • 4 slices bacon, thinly sliced 
  • 4 cloves garlic, minced
  • 1 pc. medium onion, minced
  • ¼ cup tomato paste
  • 2 cups canned crushed tomato
  • ¼ tsp. dried oregano
  • 1 pc. bay leaf
  • 1 sachet 8g MAGGI MAGIC SARAP
  • 1/8 tsp. freshly ground pepper
  • 1 tbsp. brown sugar
  • ½ cup grated melting cheese
  • 1kg 8 pcs. pork chop
  • 2 sachets 8g MAGGI MAGIC SARAP
  • ½ cup all-purpose flour
  • 2 pcs. egg, beaten
  • 1 cup bread crumbs
  • 1 cup vegetable oil for pan frying
Photo and recipe credit: idol sa Kusina

1. To prepare the sauce, place bacon in a sauce pan and render the pork fat. Add garlic and onion and sauté for 2 minutes. Add tomato paste and cook for 5 minutes while stirring continuously over low heat. Add crushed tomato, oregano and bay leaf. Simmer for 20 minutes or until thick and chunky. Season with MAGG MAGIC SARAP, pepper and sugar. Check seasoning.
2. Meanwhile season pork with MAGGI MAGIC SARAP. Lightly coat with flour, dip in beaten eggs and coat with bread crumbs. Bread the rest of the pork chop and set aside.
3. Preheat oil and pan fry pork chops over medium heat for 2-3 minutes per side or until golden brown. Immediately transfer into a serving plate, pour the sauce on top and garnish with cheese. Serve immediately.


Here's Idol sa Kusina Recipe for Episode 100/July 7- FANTASY FISH CAKES WITH TARTAR SAUCE.

  • 500g potatoes, peeled and boiled 
  • 440g dory fillet 
  • 1 small onion, peeled, grated 
  • 2 celery sticks, finely chopped 
  • 1 tbsp. chopped fresh dill 
  • 1 tsp. grated lemon rind 
  • 1 tbsp. lemon juice 
  • 2 eggs, lightly beaten 
  • 2 tbsp. milk 
  • ½ cup plain flour 
  • 2 cups breadcrumbs 
  • canola oil, for frying
  • spring onion for garnish
Photo andr ecipe credit: Idol sa Kusina

1. Mash boiled potatoes until smooth. Transfer to a large bowl to cool. 
2. Combine fish to the potatoes with the onion, celery, dill and lemon rind and juice. Season with salt and pepper. Mix well together, then use your hands to form into the shaped molds. Refrigerate for 30 minutes. 
3. Beat together the eggs and milk in a bowl. Place flour and breadcrumbs in separate bowls. Dip each patty in the flour, then in the egg mixture and lastly in the breadcrumbs. Heat the oil in a heavy-based saucepan over medium-high heat. Add patties (in batches) and fry both sides until golden brown. Serve with a dollop of tartar sauce and garnish with spring onion.

For the Tartar Sauce:
1 cup mayonnaise 
1 tbsp. pickle relish , roughly chopped
1 tsp. Dijon mustard 
1 small red onion , very finely chopped 
1 tsp parsley , finely chopped

1. Combine all the ingredients in a bowl and set aside until ready to use.

Saturday, 6 July 2013

KFC Plants vs Zombies Bucket Meal Now Available

Catch KFC Plants vs Zombies Bucket Meal Now Available. They're protecting your SO GOOD meal for you. Hurry, and try KFC's PLANTS vs ZOMBIES Bucket Meal NOW!

Get Plants vs. Zombies bucket and tumblers with every Plants vs. Zombies Bucket Meal
8 pcs - P620.00 
6 pcs - P465.00

Thursday, 4 July 2013

Idol sa Kusina Recipe- Mantao

Here's Idol sa Kusina Recipe for Episoe 99/June 30- MANTAO.

  • 3 cups all-purpose flour
  • 1/3 tsp. salt
  • 2 tbsp. yeast
  • 2 cups and 5 tbsp. cold water
Photo and recipe credit: Idol sa Kusina

1. Mix the flour and salt into a large pot.
2. Mix cold water with yeast. Stir for a couple of minutes.
3. Mix the water with yeast into the flour mixture. Stir for about a minute.
4. Use your hands and knead it until it becomes a solid block.
5. Add little flour if the dough is wet, and water if too dry.
6. Place the dough in a bowl and cover, let it rest for 2 hours until risen.
7. When the dough has risen twice its size, start kneading into thick long sizes and use a knife to cut into serving pieces.
8. Leave the mantao on a wooden board for 15 minutes for it to rise some more.
9. Place damp gauze on the bottom of the steamer.
10. Put buns on the steamer and let them steam on high heat for 10-15 minutes.
11. Turn heat off and let sit for 3-5 minutes more before removing the lid.

Idol sa Kusina Recipe- PATATIM

Here's Idol sa Kusina Recipe for Episode 99/June 30- PATATIM.

  • 1 kg. pork leg 
  • 4 pcs. star anise 
  • ½ cup soy sauce 
  • 2 tbsp. hoisin sauce 
  • oyster sauce 
  • 6 cups water 
  • 1 cup brown sugar 
  • ½ cup rice wine 
  • 1 tsp. peppercorn 
  • 1 tsp. sesame oil 
  • 1 tbsp. cornstarch 
  • 5 pcs. bok choy 
  • 8 pcs. dried shiitake mushroom, soaked in water
Photo and Recipe credit: Idol sa Kusina

1. Place pata in a casserole, add water, soy sauce, hoisin sauce, oyster sauce, rice wine, 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. Mix constarch in ¼ cup cold water, and add to the pot. continue to let it simmer until sauce thickens.
4. Blanch the bok choy in boiling water seasoned with salt.
5. To serve, take out the pata and place them in the middle of a serving dish, place by blanched bok choy around and pour the sauce over the pata and vegetables.

Idol sa Kusina Recipe- CHICKEN DUET- soy chicken & hainanese chicken

Here's Idol sa Kusina Recipe for Episode 99/June 30- CHICKEN DUET :soy chicken & hainanese chicken.

For Soy Chicken

1 whole chicken, cleaned

  • 1 cup light soy sauce
  • 1 cup dark soy sauce
  • ½ cup Chinese rice wine or dry sherry
  • ½ cup brown sugar 
  • 1 tsp. fennel seeds
  • 3 whole star anise
  • 1 tsp. Szechuan peppercorn
  • 1 thick slice fresh ginger, smashed
  • 1 cinnamon stick 
  • 8 cups water
Photo and Recipe credit: Idol sa Kusina

1. In a large pot combine the light soy sauce, dark soy sauce, rice wine or sherry, sugar, fennel seeds, star anise, Szechuan peppercorn, ginger, cinnamon stick and the water. Bring to a boil.
3. Add the chicken, breast side down. Reduce the heat to a gentle simmer, cover and cook the chicken for 45 minutes, turning over once or twice and making sure it cooks evenly. 
4. Remove the chicken from the pot, cool and cut into bite-sized pieces. 

For Hainanese Chicken

  • 1 whole chicken, cleaned
  • 1 tbsp. Chinese rice wine 
  • 2 tbsp. light soy sauce 
  • 4 cloves garlic, pureed
  • 6 slices ginger, pureed 
  • 2 spring onions, roughly chopped
  • 1 tsp. sesame oil 
  • ½ tsp. salt 
1 kg chicken carcasses (or legs or wings)
3 slices ginger 
2 spring onions 

1. To make the stock, add the chicken carcasses, ginger and spring onions to the pot of water and boil for 1–2 hours, until the stock has a strong chicken flavour. Strain the stock through cheese cloth. 
2. Rub the inside of the chicken with the rice wine and half the soy sauce. Rub the garlic, ginger paste and half of the spring onion inside the chicken.
3. Bring a large pot of water to the boil, and add the chicken, remaining ginger and spring onion. Boil until cooked. Remove from the stock and set aside.
4. Remove the chicken from the water. Combine the remaining soy sauce with the sesame oil and salt and rub into the chicken. Leave to cool.
5. To serve, slice the chicken into bite-sized pieces. Reheat the remaining chicken stock and ladle into small serving bowls, garnishing with sliced spring onion and cilantro. Serve the stock alongside the chicken, rice, ginger sauce, kecap manis and cucumber.

Ginger sauce: 
75 g ginger, pureed 
6 garlic cloves, pureed
½ tbsp.. lime juice 
½ tsp. salt 
½ tbsp. sesame oil
2 tbsp. canola oil

1. Combine all the ingredients and set aside.

To serve:
sliced spring onion
kecap manis
sliced cucumber
ginger sauce

Idol sa Kusina Recipe- PANCIT ALA PEKTO

Here's Idol sa Kusina Recipe for Episode 99/June 30- PANCIT ALA PEKTO.

  • 1 pack pansit bihon, soaked in water
  • 1 pack pancit canton, soaked in water
  • ½ pc. carrots, thin strips
  • 100g bok choy, leaves only
  • 1 stalk celery, chopped
  • 100g snow peas
  • 200g medium sized shrimps, peeled and halved
  • 150g scallops, cut each in half
  • 200g dory fillet, cut into bite size pieces
  • 10 pcs. quail eggs, boiled 
  • salt and black pepper to taste
  • 2 tbsp. of soy sauce
  • 2 tbsp. oyster sauce
  • 1 tbsp. sesame oil
  • 2 tbsp. of canola oil
  • 1 pc. red bell pepper cut into strips
  • 1 pc. red onion, half moon
  • 4 cloves garlic minced
  • 3 tbsp. spring onions, sliced
  • 1 cup chicken stock
  • 3 tbsp. cornstarch


1. Soak bihon and pancit canton in a big bowl of water for at least 10-15 minutes, mix it thoroughly .
2. In a bowl, dissolve cornstarch and chicken broth. Set aside.
3. Heat up pan or wok and stir fry seafood in canola oil and sesame oil. Season with salt and pepper then set aside.
4. In the same pan, add oils if needed saute garlic, red onions, and the rest of the vegetables.
5. Then add chicken broth, soy sauce and oyster sauce and let it boil.
6. Add the noodles and cook until cooked. Season again with salt and pepper to taste.
7. Remove from heat and place onto serving dish. Top with the stir fried seafood and garnish with spring onions and quail eggs.

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