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IGADO


Here's Idol sa Kusina Recipe for Episode 104 / Aug. 11 - IGADO



IGADO

INGREDIENTS:

  • 2 tbsp oil
  • 500g. pork kasim, thinly sliced
  • 150g. liver, thinly sliced
  • 2 tbsp. vinegar
  • 1/3 cup soy sauce
  • 4 cloves garlic, crushed
  • 2 tbsp. chopped garlic
  • 1 large onion, chopped
  • 1 tomato, chopped
  • 1 medium red bell pepper, cubed
  • 1 potato, cubed
  • 1 medium green bell pepper, cubed
  • 1/3 cup green peas
  • salt and pepper to taste

PROCEDURE:

  • 1. Saute onions, bell peppers, potatoes and garlic in oil.
  • 2. Add tomatoes and pork strips, and stir fry until pork is light brown.
  • 3. Add in the liver and pour in the vinegar, soy sauce and the sugar. Season with salt and pepper.
  • 4. Simmer until the meat is cooked, lastly add in the green peas.
  • 5. Serve with steamed rice.
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ARROZ ALA RIZALINA


Here's Idol sa Kusina Recipe for Episode 104 / Aug. 11 - ARROZ ALA RIZALINA



ARROZ ALA RIZALINA

INGREDIENTS:

  • 1 pc red onion, diced
  • 3 pcs tomatoes, diced
  • 1 tbsp tomato paste
  • 1 whole chicken cut into pieces
  • 1 1/2 lbs pork loin (fat trimmed), cut into 1-inch cubes
  • 200g squid, cut into rings
  • 500g white rice, sticky
  • 4-6 cups itag broth
  • 1 large pinch kasubha threads
  • 200g mussels in shell
  • 200g clams
  • 200g shrimp, shell on
  • 2 pcs red bell pepper, strips
  • 1 bunch string beans
  • 10 pcs squash flower
  • 4 tbsp olive oil
  • 2 tbsp butter
  • salt and pepper to taste
  • 1 pc lime wedges
  • banana leaf
  • bunch of spring onions for garnish

PROCEDURE:

  • 1. Saute onions, tomatoes in oil and butter. Then add the chicken pieces and brown it.
  • 2. Add squid and cook for a minute.
  • 3. Place the rice and toss, making sure rice is coated with the oil.
  • 4. Slowly add the itag broth and kasubha until everything is covered. Spread the meat and vegetables making sure everything is even.
  • 5. Arrange the rest of the seafood around the pan. Simmer.
  • 6. When the rice is almost cooked, add the bell peppers, string beans, squash flower on top and cover with banana leaf.
  • 7. Garnish with spring onions and lemon wedges.
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LECHON


Here's Idol sa Kusina Recipe for Episode 104 / Aug. 11 - LECHON



LECHON

INGREDIENTS:

  • 1 whole pork, cleaned
  • salt and pepper
  • 15 pcs laurel
  • 5 stalks tanglad
  • 250g calamansi
  • oil for basting
  • corn

PROCEDURE:

  • 1. Pour boiling hot water over the pork, remove the skin with a sharp knife and skewer in a long bamboo.
  • 2. Season cavity or pork with salt, pepper, calamansi, laurel leaves and lemongrass.
  • 3. Roast pork over hot coal while basting with oil until done.
  • 4. Place corn in the mouth of the roast pork instead of apple.
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Kilawing Kambing


Here's Idol sa Kusina Recipe for Episode 103 / Aug. 4 - Kilawing Kambing



Kilawing Kambing

INGREDIENTS:

  • 500g goat meat with skin (get from thigh, neck and shoulder)
  • water for boiling
  • 2 pcs laurel leaves
  • 2 red onion, minced
  • 2 thumbsized ginger, sliced
  • 2 pcs labuyo, sliced
  • vinegar
  • salt and pepper
  • cucumber for garnish

PROCEDURE:

  • 1. Burn hair of the goat from the skin, then boil the meat in water, ginger, laurel and salt until soft and tender.
  • 2. Cut the goat into small pieces and marinate in vinegar, labuyo, ginger, onion and salt.
  • 3. Place sliced cucumber on the side for garnish.
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KALDERETANG KAMBING


Here's Idol sa Kusina Recipe for Episode 103 / Aug. 4 - KALDERETANG KAMBING



KALDERETANG KAMBING

INGREDIENTS:

  • 500g kambing meat, cut into 2 inch pieces
  • 3 cloves garlic, minced
  • 2 pcs red onion, sliced
  • 4 pcs tomatoes, diced
  • 3 pcs labuyo, sliced
  • 1 cup tomato sauce
  • 2 pcs bell peppers, sliced
  • 1/3 cup liverspread
  • 1/3 cup calamansi
  • 1 pc carrot, diced
  • 1 pc potato, diced
  • 2 tbsp oil
  • 2 cups water
  • 1/4 cup worcestershire sauce
  • salt and pepper to taste
  • spring onions for garnish

PROCEDURE:

  • 1. Combine the calamansi, worcestershire, salt, and ground black pepper in a large bowl then marinate the goat meat for at an hour then separate the meat from the marinade.
  • 2. Pour the cooking oil in a pot and sauté the garlic, onion, and tomatoes.
  • 3. Add the marinated goat meat then cook until the color of the outer part turns light brown.
  • 4. Pour tomato sauce and chili and cook for a minute.
  • 5. Add the water and allow to boil. Simmer until the meat is tender.
  • 6. Add the liver spread, potatoes, carrots and bell pepper.
  • 7. Season with salt and pepper to taste. Garnish with spring onions.
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PANCIT CABAGAN


Here's Idol sa Kusina Recipe for Episode 103 / Aug. 4 - PANCIT CABAGAN



PANCIT CABAGAN

INGREDIENTS:

  • ½ kg boneless pork belly
  • 4 cups water
  • 2 sachets 8g MAGGI MAGIC SARAP
  • 4 cup vegetable oil for frying
  • ½ kg fresh miki
  • ¼ kg pork liver, cut into strips
  • ½ sachet 8g MAGGI MAGIC SARAP
  • 2 tbsp vegetable oil
  • 1 cup pork stock
  • 4 tbsp soy sauce
  • 1 head small cabbage, cut into bite-size pieces, blanched
  • 1 pc medium carrot, julienned blanched
  • 2 bunch pechay, remove stem, blanched and coarsely chopped
  • 12 pcs quail egg, hard cooked and peeled
  • 3 pcs shallots, chopped
  • 6 pcs calamansi, sliced
  • 3 pcs red chili, minced

Procedure:

  • 1. Place pork belly in a small pot, pour water and bring to simmer. Simmer for 30 minutes. Season with MAGGI MAGIC SARAP and continue to simmer until tender. Remove pork belly and set aside to cool. Reserve pork broth.
  • 2. Once pork is cooled, pre heat oil for deep frying. Deep fry pork for 5 minutes or until golden brown and crispy. Strain and set aside.
  • 3. Meanwhile, boil water in a pot and blanch miki for 3-4 minutes. Strain and rinse with cold running water. Drain and set aside.
  • 4. Season liver with MAGGI MAGIC SARAP. Heat oil in a wok or large pan and sauté for 1 minute. Pour pork broth. Bring to simmer and add soy sauce.
  • 5. Stir in miki and blanched vegetables. Stir fry for 1 minute. Add more pork broth if mixture starts to dry. Stir in cooked quail eggs. Check seasoning.
  • 6. Transfer into a serving platter. Slice fried pork belly thinly and place on top of the noodles. Garnish with shallots. Serve immediately with calamansi and chili on the side.
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GINATAANG KUHOL


Here's Idol sa Kusina Recipe for Episode 103 / Aug. 4 - GINATAANG KUHOL



GINATAANG KUHOL

INGREDIENTS:

  • 1 kilo kuhol, soaked in water for an hour and tail ends removed
  • 2 cups, coconut milk
  • 4 cloves garlic, pounded
  • 3 thumb-sized ginger, crushed
  • 3 pcs labuyo, chopped
  • 1 pc lime
  • 1 stalk lemongrass, pounded
  • fish sauce, to taste
  • ground pepper, to taste
  • 1 cup spinach
  • 1 tbsp brown sugar
  • spring onions for garnish

PROCEDURE:

  • 1. In a pot, cook the coconut milk, with the ginger, lemongrass, onions and garlic. Bring to boil, while constantly stirring. Cook for about 5-10 minutes.
  • 2. Add the kuhol and season with fish sauce, ground pepper and sugar. Cover and simmer for about 10 minutes. Add the spinach. Remove from heat.
  • 3. In another pan, melt butter and add labuyo. Wait until butter is a little brown then turn off heat and squeeze a little lime juice.
  • 4. Drizzle chili lime butter onto snails and garnish with chopped spring onions.
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Tinolang Manok with Itag


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



Tinolang Manok with Itag

INGREDIENTS:

  • 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

PROCEDURE:

  • 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.
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