PSKMC

Quickfire Recipe- CRISPY CATFISH WITH PINEAPPLE

noreply@blogger.com (admin) — Mon, 27 Feb 2012 02:30:02 PST

Here's Quickfire recipe for Campus Tour Season 14- CRISPY CATFISH WITH PINEAPPLE.

INGREDIENTS:

• 200g catfish fillet
• 1 1/2 tbsp curry powder
• 1 pack, Aji-Ginisa 7g Shrimp Flavor
• 1 cup flour
• Oil for deep frying
• 2 tbsp canola oil
• 1 can crushed pineapple
• 1 thumb-sized ginger, grated
• 2 pcs finger chilies
• 1 pc red bell pepper, strips
• 2-3 pcs pandan leaves
• 1/3 cup chicken stock
• 2 tbsp soy sauce
• Spring onion for garnish

PROCEDURE:
1. Season flour with curry and Aji-Ginisa Shrimp Flavor and dredge catfish. Deep fry and set aside.

2. Sauté ginger, chili, bell peppers and season with Aji-Ginisa Shrimp Flavor. Add pineapples, pandan leaves, chicken stock and soy sauce. Simmer.

3. Pour sauce over the fried catfish and garnish with spring onions.

image and recipe credit:Quickfire

Idol sa Kusina Recipe- LOONY MINI PIZZA

noreply@blogger.com (admin) — Sun, 26 Feb 2012 20:28:57 PST

Here's Idol sa Kusina Recipe for Episode 34 / LOONY MINI PIZZA.

Ingredients:

6 pcs. classic pizza crust
(mini sizes)
1/3 cup basil pesto

20 slices plum (Roma)
tomatoes
1 cup shredded
mozzarella cheese (4
oz)

Procedure:

1. Heat oven to 425°F. If using thin crust: Heat oven to 400°F.

2. Spray or grease cookie sheet. Unroll dough on work surface. Press dough into 12x8-inch rectangle. With round cutter, cut dough into 6 rounds. Place rounds 1-inch apart on cookie sheet. Spread each with pesto. Top each with 1 tomato slice. Sprinkle with cheese.

3 Bake classic crust 10 to 12 minutes, thin crust 8 to 10 minutes, or until cheese is melted.

4. Serve a variety of mini pizzas with your favorite pizza toppings, such as cooked Italian sausage, pepperoni or simply cheese.

image and recipe credit:idolsakusina

Idol sa Kusina Recipe- STUFFED CHICKEN LOLLIPOPS

noreply@blogger.com (admin) — Sun, 26 Feb 2012 20:21:52 PST

Here's Idol sa Kusina Recipe for Episode 34- STUFFED CHICKEN LOLLIPOPS.

Ingredients:

6 pc. Chicken wings
300g Breast chicken
meat minced
30g Carrots chopped
30g Celery Chopped
1pc Egg
50g Flour
30g Spring onion
1 tsp Salt
1 tsp White pepper
powder
1 tsp Powder seasoning
1 ltr. Cooking oil for
deep frying
500g Bread crumbs

Procedure:

1. Debone chicken wings. Season with salt and pepper.

2. Mix minced chicken meat with carrot, celery, spring onion, egg, flour, powder seasoning, salt and pepper.

3.Place mixture of minced meat on pastry bag and stuff it inside deboned chicken wings to make lollipops.

4.Dredge into flour, and wash into beaten egg first and bread crumbs next.

5.Deep fry fat in heated oil for 15 minutes or until done.

image and recipe credit:idolsakusina

Idol sa Kusina Recipe- PINOY SPAGHETTI WITH MOZZARELLA STICKS

noreply@blogger.com (admin) — Sun, 26 Feb 2012 20:19:49 PST

Here's Idol sa Kusina Recipe for Episode 34- PINOY SPAGHETTI WITH MOZZARELLA STICKS.

Ingredients:

500g Spaghetti al dente
500g Minced Beef
200g Mozzarella sticks
100g Hotdog cubes
2 cups Tomato sauce
1 tbsp Sugar
50g Carrots chopped
30g Celery chopped
1pc White onion
10g Garlic chopped
½ cup Cooking oil
1 tbsp. Powder seasoning
50g Butter

Procedure:

1. Sauté onion, garlic in oil followed by celery, carrots and minced beef. Add tomato sauce, hotdog and catsup.

2. Simmer for 10 minutes and add sugar, salt, pepper and powder sugar.

3. Butter al dente spaghetti. Season with salt and pepper.

4.Place on spaghetti plate over the top with mozzarella sticks.

image and recipe credit:idolsakusina

Quickfire Recipe- STIRFRIED BEEF WITH EGG NOODLES

noreply@blogger.com (admin) — Sun, 26 Feb 2012 02:24:00 PST

Here's Quickfire recipe for Campus Tour Season 14- STIRFRIED BEEF WITH EGG NOODLES.

INGREDIENTS:

• 300g beef sirloin, cut into thin strips, across the grain
• 300g egg noodles, cooked
• 150g red bell pepper, cut into 2 inches
• 2 tbsp oil
• 1 red chili, deseeded and finely chopped
• 1 large garlic clove, crushed
• 2 tsp fresh ginger, finely grated
• 1 pack, Aji-ginisa 7g Original
• Sauce:
• 2 tbsp soy sauce
• 1 tbsp slurry
• 1 tbsp rice vinegar
• 1 tsp Chinese five-spice powder
• 1 tbsp brown sugar

PROCEDURE:

1. Combine soy sauce, slurry, rice vinegar, five spice powder and brown sugar. Set aside.

2. Stir fry ginger, garlic, beef, add bell peppers and season with Aji-Ginisa Original.

3. Pour the sauce mixture over the beef and bell peppers, simmer until the sauce thickens.

image and recipe credit:Quickfire

Quickfire Recipe- VEGETABLE BURRITO

noreply@blogger.com (admin) — Sat, 25 Feb 2012 02:22:00 PST

Here's Quickfire recipe for Campus Tour Season 14- VEGETABLE BURRITO.

INGREDIENTS:
• 4 flour tortillas
• 3/4 cup chopped red onion
• 2 tsp vegetable oil
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1 cup chopped red bell pepper
• 2/3 cup corn kernels
• 1 pack, Aji-Ginisa 7g Original
• 1 medium carrot, grated
• 1 2/3 cups canned black beans, rinsed, drained
• 1/2 cup canned crushed tomatoes
• 2 tsp minced seeded jalapeño
• 8 tbsp grated cheddar cheese
• 4 tbsp sour cream
• 4 tbsp chopped fresh cilantro

PROCEDURE:

1. Sauté red onion over medium-high heat. Add cumin and chili powder. Add bell pepper, corn and carrot; sauté until almost tender. Season with Aji-Ginisa Original.

2. Add tomatoes and jalapeño; Simmer.

3. Place warm tortillas on chopping board. Spoon filling and top with cheese, then sour cream and cilantro. Fold and serve.

image and recipe credit:Quickfire

Biggest Paella in Philippines featured in KMJS

noreply@blogger.com (admin) — Sat, 25 Feb 2012 09:45:51 PST

The Biggest Paella in Philippines featured in KMJS. Paella Delicioso!

Last week, the largest Paella in the country was cooked using a "paellera" that was 9 feet long - the Paella Gigante! Let's get a taste of the different Paella versions that are truly Pinoy like the Paella Adobo and the Vegetarian Purple Rice with Sampaloc!

image and text credit: KMJS

Video embed only from YouTube:

Facebool (Fishball) in Kapuso Mo Jessica Soho

noreply@blogger.com (admin) — Sat, 25 Feb 2012 09:47:10 PST

Watch Facebool (Fishball) in Kapuso Mo Jessica Soho

Filipinos are generally creative, especially when it comes to business. They say product success can be achieved if you ride with what's in and what's hot among the public! That's why other businesses have chosen to go along with the craze! Right now, there's an Impeachment Cake, which was designed after the images of the Senators involved in Corona's Impeachment Trial. There's also a T-shirt store, which uses pick-up lines for its designs! And in Bicol, a fishball cart was named --- Facebool! And even its design was patterned after the popular social networking site!

image and text credit:KMJS

Quickfire Recipe- BEEF CAJUN AND VEGETABLES

noreply@blogger.com (admin) — Fri, 24 Feb 2012 02:08:00 PST

Here's Quickfire recipe for Campus Tour Season 14- BEEF CAJUN AND VEGETABLES.

INGREDIENTS:

1 can diced tomatoes, drained and juice reserved
1 tbsp cornstarch
250 grams beef, thin strips
1 pack, 7g Aji-ginisa Original
¼ cup celery, sweet red and green pepper
2 tsp cajun spice mix
½ cup corn kernels
chopped fresh parsley

PROCEDURES:

1. Combine reserved tomato juice and cornstarch in a bowl.

2. In a separate bowl, season beef strips with 1/2 pack, 7g Aji-ginisa Original, add the combine tomato juice and contstarch. set aside.

3. Stir-fry celery, green and red bell pepper in a skillet until almost tender-crisp.

4. Stir in cajun spice mix.

5. In a separate pan, stir-fry beef strips rserving the marinade, using medium-high heat until brown but still pink inside.

6. Put the beef on the stir-fried vegetables, add reserved marinade, tomatoes and corn. Bring to boil until sauce is bubbly and thickened slightly. Season with the othe half of Aji-ginisa Original.

7. Transfer to a serving bowl and add parsley for presentation.

image and recipe credit:Quickfire

Quickfire Recipe- SINAMPALUKANG BEEF STRIPS BARBEQUE

noreply@blogger.com (admin) — Wed, 22 Feb 2012 02:05:00 PST

Here's Quickfire recipe for Campus Tour Season 14- SINAMPALUKANG BEEF STRIPS BARBEQUE.

INGREDIENTS:

1tbsp sampalok powder
2 tbsp water
250 g beef
1 pack, 7g Aji-ginisa Original
3pcs Asparagus
1pc carrot (small)
1 pc Yellow bellpepper
4tbsp oyster sauce
3tbsp tomato sauce
2tsp sugar
2tsp soy sauce
2tbsp oil

PROCEDURES:

1. Marinade the beef strips with sampalok powder and Aji ginisa. Set aside.

2. In a non stick pan, heat the oil, pan fry the beef.

3. Add asparagus, carrot and yellow bellpepper.

4. Add oyster sauce, tomato sauce and soy sauce.

image and recipe credit:Quickfire

Quickfire Recipe- ASIAN CABBAGE AND SHITAKE STIR-FRY

noreply@blogger.com (admin) — Tue, 21 Feb 2012 02:02:01 PST

Here's Quickfire recipe for Campus Tour Season 14- ASIAN CABBAGE AND SHITAKE STIR-FRY.

INGREDIENTS:

1/4 cup water
1 1/2 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
1 1/2 teaspoon cornstarch
1 teaspoon sugar
2 tablespoons vegetable oil
1 pack, 7 g Aji-ginisa Original
2 teaspoons finely chopped peeled ginger

3- to 4-ounce fresh shiitake mushrooms, stems discarded and caps cut into 1/4-inch wide strips

2 pounds Napa cabbage, quartered lengthwise and cored, then cut crosswise into 1-inch wide pieces, about 15 cups
1/2 teaspoon Asian sesame oil, optional

PROCEDURE:

1. Stir together water, soy, vinegar, cornstarch, and sugar in a small bowl and reserve.

2. Heat 1 tablespoon oil in a 12-inch deep heavy skillet over high heat until it shimmers, then stir-fry garlic and ginger until pale golden.

3. Add mushrooms and stir-fry until they begin to soften.

4. Add half of cabbage, toss until cabbage is wilted.

5. Add remaining cabbage and toss until cabbage stems are crisp-tender. Stir soy mixture, then add to cabbage and simmer, stirring, until sauce is glossy.

6. Stir in scallions and season with Aji-ginisa Original. Drizzle with sesame oil and serve.

image and recipe credit:Quickfire

Anne Curtis and Derek Ramsay on Century Tuna

noreply@blogger.com (admin) — Mon, 20 Feb 2012 08:54:27 PST

Watch Anne Curtis and Derek Ramsay, commercial for Century Tuna.

On August 2010, Angel and Derek Ramsay were launched as Century Tuna's ambassadors of fit and active lifestyle campaign. And with a little over a year and a half, Anne Curtis is being paired with Derek as the newest Century Tuna Superbods endorser prompting the public to wonder if she replaces the "Unofficially Yours" star as Century Tuna endorser.

Quickfire Recipe- BAHAY-KUBO BAGOONG FRIED RICE WRAPPED IN EGG

noreply@blogger.com (admin) — Mon, 20 Feb 2012 01:58:00 PST

Here's Quickfire recipe for Campus Tour Season 14- BAHAY-KUBO BAGOONG FRIED RICE WRAPPED IN EGG.

INGREDIENTS:

¼ cup oil
1 tbsp ginger strips
2 pcs siling haba, seeded then sliced
2 pcs tomato
3 tbsp bagoong alamang (shrimp paste)
Eggplant
Sitaw
Mustasa
140 grams tomato sauce
Aji-ginisa Original
5 cups cooked rice
2 pcs egg
Green mango, diced
1 stalk green onion, chopped
Tomato, diced

PROCEDURES:

1. Sauté ginger, siling haba, tomato, bagoong, eggplant, sitaw, mustasa and tomato sauce in oil.

2. Add the cooked rice and season with Aji-ginisa Original, stirring continuously. Set aside.

3. Fry the beaten egg, then wrap the fried rice in the cooked beaten egg. Serve with green mango
salsa.

image and recipe credit:Quickfire

Idol sa Kusina Recipe- VEGETABLE GRATIN

noreply@blogger.com (admin) — Sun, 26 Feb 2012 20:28:47 PST

Here's Idol sa Kusina Recipe for Episode 33 / VEGETABLE GRATIN.

Ingredients:

300g Potato cut into round slices
300g Zucchini cut into slices
300g Cauliflower, floweret
100g White onion slice
100g Mozzarella cheese grated
2 cups Bechamel sauce
50g Parmesan cheese
50g Butter
1 tsp. Salt
1 tsp White pepper

Procedure:

1. Blanch all vegetables in salted boiling water. Set aside.
2. Have ready ceramic dish. Brush with softened butter. Bed with béchamel sauce. Put potato on first layer; zucchini, cauliflower and sautéed onion on second layer. Cover top with béchamel, mozzarella cheese and parmesan cheese.
3. Bake in oven until golden brown or until done.

image and recipe credit:idolsakusina

Idol sa Kusina Recipe- PORK MENUDO WITH MASHED POTATO

noreply@blogger.com (admin) — Sun, 19 Feb 2012 21:48:13 PST

Here's Idol sa Kusina Recipe for Epsiode 33- PORK MENUDO WITH MASHED POTATO.

Ingredients:

400g Cube pork kasim (shoulder)
¼ kl. Pork liver cube
2 tbsp Patis (fish sauce)
1 tsp. Powder Seasoning
¼ cup Onion, chopped
1 tbsp Cooking oil
2 tbsp Garlic, chopped
1 cup Tomato sauce
1 tbsp. Tomato paste
¾ cup Water
500g Mashed potato
½ cup Carrots, diced
¼ cup Red bell pepper, diced
¼ cup Green bell pepper, diced
¼ cup Raisin
1 tsp. Salt
1 tsp Pepper

Procedure:

1. Combine pork kasim, pork liver, patis, salt, pepper. Mix well and let stand inside refrigerator for 30 minutes.
2. Heat oil in pan. Sauté garlic and marinate pork mixture.
3. Add tomato paste, tomato sauce and water. Cover and simmer over medium heat for 15 minutes or until meat is tender.
4. Add carrots, red bell pepper, green bell pepper, raisin, salt , pepper and powder seasoning.
5. Mix well and cook for another 5 minutes.
Scoop mashed potato on pate over the top with menudo.

image and recipe credit:idolsakusina

Idol sa Kusina Recipe- POACHED LAPU-LAPU IN WHITE WINE SAUCE

noreply@blogger.com (admin) — Sun, 19 Feb 2012 21:54:56 PST

Here's Idol sa Kusina Reciper for Episode 33- POACHED LAPU-LAPU IN WHITE WINE SAUCE.

Ingredients:

1 pc. whole lapu-lapu
½ cup white wine
1 pc. U.S. lemon slices
1 ltr. Bechamel sauce (butter, stock, all purpose cream)
100g leeks, cut into 2 inches long
50g celery leaf
1 tbsp. Salt
1 tsp. White pepper
1 meter aluminum foil
150g butter
2 ltr water
½ cup all purpose cream
150g flour

Procedure:

1. Season whole lapu-lapu with salt and white pepper. Brush butter aluminum foil and place in it wrapped lapu lapu.
2. Have ready large wok or stock pot. Put water, U.S. lemon slice, celery leaf, leeks, white wine, salt and pepper. And you may add the wrapped lapu-lapu poached for 1 hour or until done.
3. Remove from pot and unwrap lapu-lapu and place it on platter. Strain remaining stock and set aside.
4. Melt butter into pot. Add with all-purpose flour to become (roux) fluffy. Add stock. Stir quickly until creamy. Add chopped parsley. Season to taste.
Pour over poached lapu-lapu then sprinkle spring onion.

image and recipe credit:idolsakusina

Quickfire Recipe- FOUR COLORS VEGETABLE IN TWO-WAY SAUCE

noreply@blogger.com (admin) — Sun, 19 Feb 2012 01:52:00 PST

Here's Quickfire recipe for Campus Tour Season 14- FOUR COLORS VEGETABLE IN TWO-WAY SAUCE.

INGREDIENTS:

2 Tbsp Olive Oil
1 pack, 7g Aji-Ginisa Original
Pinch Basil
1 Tbsp Sugar
2 Pcs Tomato
1 Pc Eggplant
150 grams Broccoli
1 Pc Potato

FOR WHITE SAUCE:

2 Tbsp Sugar
2 Tbsp Flour
2 Tbsp Butter
300 mL Milk
100 gramsMushroom
4 Tbsp Tomato Sauce
Pinch Basil
Pinch Dried Oregano

PROCEDURES:

1. Heat the sauce pan then add olive oil, potato, eggplant, broccoli, tomato and season with Aji-ginisa Original.

2.Add tomato sauce and sugar until simmer, and then set aside.

3.In another sauce pan, combine butter, flour, milk, dried oregano, basil,sugar and mushroom.

4. Top the white sauce on the vegetable mixture.

image and recipe credit:Quickfire

Quickfire Recipe- STIR-FRIED BEEF BRISKET

noreply@blogger.com (admin) — Sat, 18 Feb 2012 01:47:00 PST

Here's Quickfire recipe for Campus Tour Season 14- STIR-FRIED BEEF BRISKET.

INGREDIENTS:

2 cups Beef brisket (excess fat trimmed and sliced into large strips)
1 tsp grated ginger
1 red onion (julienne)
1 red bell pepper (julienne)
sesame oil.
3 cloves garlic (brunoise)
1 stalk leeks (chopped)
3 heaping Tbsp of hoisin sauce
ground pepper
1-2 Tbsp soy sauce
1 pack 7 g Aji ginisa Original
1 teaspoon sugar
1/4 cup peanuts
1-2 tbsp sesame seeds
1 tsp sesame oil

PROCEDURES:

1.Heat oil in a wok over high heat. Brown the beef then add garlic, onion, and ginger. Season

2. with Aji-ginisa Original.

3.Add hoisin sauce and soy sauce. Simmer, then add the bell pepper, leeks, nuts and sesame seeds. toss and then plate.

4. Garnish with some leeks, nuts, sesame seeds and drizzle some sesame oil

image and recipe credit:Quickfire

Quickfire Recipe- PORKLOIN AND BROCOLLI STIR-FRY EGG NODDLES

noreply@blogger.com (admin) — Thu, 16 Feb 2012 01:05:00 PST

Here's Quickfire recipe for Campus Tour Season 14-PORKLOIN AND BROCOLLI STIR-FRY EGG NODDLES.

INGREDIENTS:

300g pork loin
1 pack, 7 g Aji Ginisa Original
2 tablespoons 1 head broccoli, trimmed
¼ cup oyster sauce
300g egg noodles, cooked
2 tablespoons vegetable oil
2 teaspoons minced garlic
2 tablespoons rice wine
1/4 cup chicken stock
1 green onion, shredded

PROCEDURES:

1.Blanch the brocolli and set aside.

2.Mix oyster sauce with slurry

3.Heat a nonstick skillet over high heat. Add 1 tablespoon vegetable oil, the garlic and the marinated pork strips and stir-fry until the pork turns white. Season with Aji Ginisa Original.

4. Add the rice wine and stir well. Add the broccoli, oyster sauce and chicken broth to the pork
strips and heat to boiling. Stir in slurry and cook, stirring constantly, until thickened. Pour the pork and sauce over the noodles. Garnish with the shredded green onion and serve immediately.

image and recipe credit:Quickfire

Junior MasterChef- Pinoy Edition Grand Winner is Kyle

noreply@blogger.com (admin) — Sun, 19 Feb 2012 08:04:48 PST

Junior MasterChef- Pinoy Edition Grand Winner is going to be revealed on February 18. Jobim, Kyle, Mika and Philip - Who Will Be the Very First Pinoy Junior MasterChef

After hurdling the intense weekly culinary battles and impressing the Filipino public with their creations, the Final Four kiddie cooks Jobim, Kyle, Mika, and Philip will rise to their final cooking challenge in the “Junior MasterChef Pinoy Edition Finale: The Live Cook-off” this Saturday, February 18, at 6 p.m.

Armed with months of training in the competitive arena of “Junior MasterChef Pinoy Edition,” the four talented kids will be preparing their dishes live at the Treston International College in a bid to become the first ever Junior MasterChef who will bring home P1 million and a culinary scholarship.

Meanwhile, P500,000 will be awarded to the competition’s second placer, and P250,000 each to the third and fourth placers.

Host Judy Ann-Santos and judges Chef Ferns, Chef Lau, and Chef Jayps will be sampling and criticizing the kiddie cooks’ dishes, which will represent the skills and knowledge they have gained in the MasterChef kitchen.

RESULTS:
The first-ever Pinoy Junior MasterChef is Kyle Imao from Marikina who garnered a total score of 91.8 points from chef-judges Fern Aracama, Rolando Laudico, and JP Anglo; guest judge Glenda Barretto of Via Mare; and 100 other guest-judges.

Kyle took home 1 million pesos and a culinary scholarship worth 1.5 million pesos from Treston International College.

Video embed only courtesy of Phnoy:

PART 1

PART 2

PART 3

PART 4

PART 5

Quickfire Recipe- SAUSAGE RICE WITH MALUNGGAY

noreply@blogger.com (admin) — Wed, 15 Feb 2012 01:03:00 PST

Here's Quickfire recipe for Campus Tour Season 14- SAUSAGE RICE WITH MALUNGGAY.

INGREDIENTS:

3 cups Cooked Rice
¾ cup Hungarian Sausage (diced)
¼ cup Red Bellpepper (chopped)
¼ cup Malunggay Leaves
1 tablespoon Butter
2 tablespoons Olive Oil
¼ cup green peas
1 pack, 7 g Aji-Ginisa Original
¼ cup chopped tomatoes
¼ cup Chicken Stock
3 tablespoons Crab Paste (Taba ng Talangka)

PROCEDURE:

1.In a medium skillet, sauté Hungarian Sausage in olive oil and butter until browned.

2.Add red bellpepper, tomatoes and green peas until cooked. Season with Aji-Ginisa Original.

3.Add cooked rice, chicken stock, crabpaste and malunggay, then toss until all ingredients are well incorporated. Cook until liquid evaporates.

image and recipe credit:Quickfire

Quickfire Recipe- STIR FRIED CHICKEN AND BELL PEPPER PANINI SANDWICH

noreply@blogger.com (admin) — Tue, 14 Feb 2012 00:59:00 PST

Here's Quickfire recipe for Campus Tour Season 14- STIR FRIED CHICKEN AND BELL PEPPER PANINI SANDWICH.

INGREDIENTS:

2 pc baguette
300g Beef sukiyaki cut, thinly sliced
1/3 cup Soy Sauce
1 tbsp sugar
1 lime, juiced
1 red onion, sliced
1 pc Green bell Peppers
1 thumb sized ginger
1 pack, 7 g Ajinomoto Ginisa Original
2 tbsp oil
1 bunch cilantro

PROCEDURE:

1.Stir fry the beef with little oil, add soy sauce, sesame oil, lemon juice and a little sugar. Set aside.

2.In the same wok, saute the ginger and add green bell pepper until lightly cooked but still crisp. Add the beef back into the wok and season with Aji Ginisa Original.

3.Assemble the chicken and pepper sandwich and press into panini maker. Serve panini with a bunch of cilantro on the side.

image and recipe credit:Quickfire

Idol sa Kusina Recipe- CREPE SUZETTE IN ORANGE BUTTER SAUCE

noreply@blogger.com (admin) — Sun, 19 Feb 2012 20:19:53 PST

Here's Idol sa Kusina Recipe for Episode 32 - CREPE SUZETTE IN ORANGE BUTTER SAUCE.

Ingredients:
100g Plain flour
Pinch of salt
Grated rind of ½ Lemon
1 pc. Egg
300 ml Fresh milk
15g Butter
meltedButter for frying
1 scoop Vanilla Ice cream

Procedure:
1. Mix all ingredients into mixing bowl, then strain.
2. Have ready Teflon pan then pour ¼ cup of mixture pancake butter until golden brown and set aside.
3. Have ready orange butter sauce in flambé pan, then soak for 1 minute then fold into triangle. Place on plate and top with one scoop of vanilla ice cream.

Orange Butter Sauce

Ingredients:
½ cup White sugar
2 pcs. Oranges
75g Butter
50g Caster sugar
1 cup Orange juice
1 tbsp Cointreau
2-3 tbsp. Brandy

Procedure:
1. Melt sugar until caramelized, then add butter, orange juice and Cointreau. Flambé with brandy. Stir from time to time until creamy.

image and recipe credit:idolsakusina

Idol sa Kusina Recipe- DELICIOUS DALANDAN DUCK

noreply@blogger.com (admin) — Mon, 13 Feb 2012 01:48:55 PST

Here's Idol sa Kusina Recipe- Episode 32 / Feb. 12- DELICIOUS DALANDAN DUCK.

Ingredients:
500 g U.S. duck breast
1 cup dalandan juice concentrate
1 tsp. grenadine
1 pc. fresh dalandan (for zest)
½ cup cooking oil
30 g cornstarch
1 jigger brandy
1 tsp. Salt
1 tsp. Crushed peppercorn
1 tsp. Chicken stock

Procedure:
1. Season duck breast with salt and crushed black peppercorn.
2. Pan sear first the skin until brown. Flambé with brandy. Reduce flame until done.
3. Boil dalandan juice and chicken stock, season with salt and add grenadine and chicken with dissolved cornstarch.
4. Cut duck breast into portion slices, arrange on plate and spoon over the top with dalandan sauce. Sprinkle with dalandan zest.

image and recipe credit:idolsakusina

Idol sa Kusina Recipe- SHRIMP COCKTAIL WITH MANGO SALSA

noreply@blogger.com (admin) — Mon, 13 Feb 2012 01:46:42 PST

Here's Idol sa Kusina Recipe for Episode 32 / Feb. 12- APPETIZER PLATTER- SHRIMP COCKTAIL WITH MANGO SALSA, ROAST BEEF TENDERLOIN WITH ASPARAGUS and LIVER MOUSSE WITH MELBA TOAST.

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.

image and recipe credit:idolsakusina