Here's Idol sa Kusina Recipe for Episode 65 / Oct. 14 - FINGER FOODS


  • 1 ½ cup Italian – style dried breadcrumbs
  • 1 1/3 cups freshly grated parmesan
  • 1 tsp. salt
  • 2 (16 ounce) blocks pasteurized mozzarella cut into 4 by ½ inch sticks
  • 4 large eggs, beaten to blend
  • 1 ½ cups vegetable oil
  • 4 cups marinara sauce, recipe follows
  • 1. Stir the breadcrumbs, 1 cup of parmesan and 1 tsp. of salt in a medium bowl to blend.
  • 2. Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl.
  • 3. Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Place the cheese sticks on a baking sheet.
  • 4. Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time.
  • 5. Cover and freeze until frozen, about 2 hours and up to 2 days. Heat the oil in a large frying pan over medium heat.
  • 6. Working in batches, fry the cheese until golden brown, about 1 min. per side. Transfer the fried cheese to plates. Sprinkle with the remaining cheese and serve with the marinara sauce (bottled).


  • 1 kg potatoes (Idaho or any baking potatoes)
  • ½ cup milk
  • 1 tsp. salt
  • 200 g instant fried chicken breading mix
  • 1 lt.oil for deep frying
  • 1. Half blanch the potato, then mix into milk, salt, dredge into bread crumbs.
  • 2. Deep fried until golden brown, then serve while hot.


  • 20 uncooked medium shrimp, peeled and deveined
  • 4 ounces cream cheese, softened
  • 10 bacon strips
  • 1 cup all – purpose flour
  • 2 eggs, lightly beaten
  • 2 cups panko (Japanese) bread crumbs
  • Oil for deep – fat frying
  • 1. Butterfly the shrimp along the outside curves. Spread about 1 tsp. cream cheese inside each shrimp. Cut bacon strips in half lengthwise; wrap a piece around each shrimp and secure with tootpicks.
  • 2. In three separate shallow bowls, place the flour, eggs and bread crumbs. Coat the shrimp with flour; dip into eggs, then coat with bread crumbs.
  • 3. In a electric skillet or deep – fat fryer, heat oil at 375˚. Fry shrimp, a few at a time, for 3 – 4 minutes or until golden brown. Drain on paper towels. Discard tootpicks before serving. Yield: 20 appetizers.


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