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MINI CINNAMON ROLLS


Here's Idol sa Kusina Recipe for Episode 95 / June 2 - MINI CINNAMON ROLLS



MINI CINNAMON ROLLS


Ingredients:

  • Dough
  • 1 cup flour
  • 1 tbsp flour
  • 1 tbsp sugar
  • 1 7/8 tsp baking powder
  • 1/2 tsp salt
  • 1 1/3 tbsp butter
  • 1/3 cup milk

FILLING:

  • 1 7/8 tbsp butter
  • 1/2 cup brown sugar
  • 1 1/3 tsp cinnamon
  • glaze
  • 1/4 cup powdered sugar
  • 1/8 cup milk
  • 1/4 cup peanuts, crushed

Procedure:

  • 1. For the filling, in a small bowl combine softened butter, brown sugar and cinnamon.
  • 2. In a large bowl mix together flour, sugar, baking powder and salt.
  • 3. Add in softened butter.
  • 4. Stir in milk to form a soft dough.
  • 5. Roll out dough on a lightly floured into a rectangle about 1/4 inch thick.
  • 6. Spread the remaining filling on the rolled out dough.
  • 7. Roll up the rectangle, with a sharp knife slice into small rolls. bake fro 20 to 25min at 400F.
  • 8. For glaze, combine powdered sugar nuts and milk in a small bowl and stir until smooth.
  • 9. Once rolls are finished, drizzle on glaze and serve warm.
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SIZZLING BEEF FAJITAS


Here's Idol sa Kusina Recipe for Episode 95 / June 2 - SIZZLING BEEF FAJITAS



SIZZLING BEEF FAJITAS


Ingredients:

  • 1/4 cup fresh lime juice
  • 1/4 cup tequila
  • 3 gloves garlic, peeled and smashed
  • 1 tbsp roughly chopped cilantro leaves
  • 1 tbsp vegetable oil
  • 1 tsp Worcestershire sauce
  • 1 tsp dried oregano
  • 1 tsp chili flakes
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 500g flank steak, fat trimmed
  • salt and pepper to taste
  • 6 large flour tortillas
  • 1 red bell pepper, stemmed. seeded, and thinly sliced
  • 1 green bell pepper, stemmed, seeded and thinly sliced
  • 1 yellow bell pepper, stemmed, seeded, and thinly sliced
  • 1 large white onion, thinly sliced
  • 1 tbsp minced garlic
  • lime wedges, accompaniment

Procedure:

  • 1. In a bowl, whisk together the lime juice, tequila, garlic, cilantro, 1 tbsp of the oil, Worcestershire, oregano, chili flakes, cumin and coriander. Pour into a large zip-lock bag, add the steak, and seal. Chill for a few minutes.
  • 2. Meanwhile, in a large skillet, heat the remaining oil over medium-high heat. Add the peppers and onions, and cook, stirring, until soft and slightly caramelized. Add the garlic and season with salt and pepper. Set aside.
  • 3. Toast the tortilla and set aside.
  • 4. Grill the marinated steak and slice into strips.
  • 5. Arrange everything on a sizzling plate. Place the beef first, then top with the sauteed vegetables and serve with toasted tortillas and lime wedges.
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SPINACH CHICKEN ROULADE


Here's Idol sa Kusina Recipe for Episode 95 / June 2 - SPINACH CHICKEN ROULADE



SPINACH CHICKEN ROULADE


Ingredients:

  • 200g spinach, chopped
  • 1 white onion, chopped
  • 2 gloves garlic, mined
  • 1/2 tsp chili flakes
  • 2 tsp olive oil
  • 1/4 cup parmesan cheese
  • 1/4 cup tomato sauce
  • 1 tsp. balsamic vinegar
  • 4 pcs. chicken breast fillet, pounded thin
  • 1/2 cup white wine
  • parlsey for garnish
  • toothpick

Procedure:

  • 1. Heat spinach in saute' pan. Transfer to strainer and press firmly with back of spoon or squeeze to remove excess moisture. Set aside in bowl.
  • 2. In the same pan, saute' onion, garlic and chili flakes. Cook until onions are soft.
  • 3. In a small bowl, stir together onion mixture, cheese and spinach.
  • 4. In another bowl, combine tomato sauce and balsamic vinegar. Then spread a layer on top of the chicken and then add the onion and spinach mixture.
  • 5. Roll the chicken tightly and secure with wooden toothpicks.
  • 6. In a pan, brown the chicken on all sides. Add white wine and cover, cook chicken until done.
  • 7. Slice chicken diagonally and drizzle with pan juices, garnish with parsley and serve.
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HOME MADE LEMONADE


Here's Idol sa Kusina Recipe for Episode 94 / May 26 - HOME MADE LEMONADE



HOME MADE LEMONADE


Ingredients:

  • 4 pcs. lemon juice
  • 3 tbsp sugar syrup
  • 2 cups water
  • ice

Procedure:

  • In a shaker or pitcher, combine fresh squeezed lemon juice, sugar syrup and water. Pour into glass with ice.
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MAGIC KOREAN BEEF STEW


Here's Idol sa Kusina Recipe for Episode 94 / May 26 - MAGIC KOREAN BEEF STEW



MAGIC KOREAN BEEF STEW


Ingredients:

  • 1 kg beef short ribs
  • 1/2 cup MAGGI OYSTER SAUCE, divided
  • 1 pc. medium onion, quartered
  • 1/4 cup tomato catsup
  • 2 pcs red chili, sliced
  • 1/4 cup brown sugar
  • 1 sachet 8g MAGGI MAGIC SARAP
  • 2 tbsp sliced spring onions
  • 1 tbsp sesame seeds, toasted
  • 1/2 kg togue, sautted with 8g MAGGI MAGIC SARAP

Procedure:

  • 1. Place beef in a pot. Add MAGGI OYSTER SAUCE, onion and enough water to barely cover the beef. Bring to a boil, skim the scum and simmer until tender (approx. 1 1/2 - 2hrs).
  • 2. Add catsup, red chili and sugar and simmer uncovered to reduce sauce. Season with MAGGI MAGIC SARAP.
  • 3. Transfer into a serving bowl, garnish with spring onion and sesame seeds. Serve with togue.
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SIZZLING CRISPY BEEF SHANK


Here's Idol sa Kusina Recipe for Episode 94 / May 26 - SIZZLING CRISPY BEEF SHANK



SIZZLING CRISPY BEEF SHANK


Ingredients:

  • 300g boneless beef shank
  • 1pc white onions, chopped
  • 1pc. carrots, chopped
  • 1 stalk celery, chopped
  • 1/4 cup soy sauce
  • 2 tbsp. Worcestershire sauce
  • salt and pepper to taste
  • foil
  • oil for deep frying
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup beef shank stock
  • 3 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • salt and pepper to taste
  • parsley for garnish
  • fried garlic for garnish

Procedure:

  • 1. Place beef shank on top of the foil, then season with salt and pepper.
  • 2. Add soy mire poix, soy sauce and Worcestershire sauce.
  • 3. Wrap the beef and make sure it is sealed tightly.
  • 4. Boil the beef for 2 hours until beef is soft.
  • 5. when done, drain the beef and deep fry until crispy. Chop into serving pieces and place on sizzling plate then pour gravy on top and garnish with parsley and fried garlic.
  • FOR THE GRAVY --- make roux then add beef stock , soy sauce and Worcestershire sauce. Season with salt and pepper.

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NO BAKE CHEESECAKE


Here's Idol sa Kusina Recipe for Episode 93 / May 19 - NO BAKE CHEESECAKE



NO BAKE CHEESECAKE


Ingredients:

  • 2 cups crushed Graham Crackers
  • 1 bar unsalted butter, melted
  • 2 tbsp. sugar
  • 2 bars cream cheese, room temperature
  • 1 1/4 cups condensed milk
  • 1/4 cup fresh lemon juice
  • 1 tsp vanilla extract
  • 1 can blueberries

Procedure:

  • 1. Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
  • 2. Press the crumb mixture into a springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
  • 3.Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the creamcheese in a large bowl until smooth.
  • 4. Beat in the condensed milk a little at a time. Then add in the lemon juice and vanilla.
  • 5. Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3hours. Top with blueberries and serve.
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CHEESE FONDUE


Here's Idol sa Kusina Recipe for 93 / May 19 - CHEESE FONDUE



CHEESE FONDUE


Ingredients:

  • 1 glove garlic,peeled
  • 200g Gruyere cheese, shredded
  • 200g Emmental cheese, shredded
  • 200g kesong puti, cut into small cubes
  • 4 tbsp all purpose flour
  • 2 cups white wine
  • dash of nutmeg

FOR DIPPING:

  • baguette, cubed
  • carrots, blanched
  • broccoli, blanched
  • apples, cubed
  • ham, cubed

Procedure:

  • 1. In a bowl, toss the cheese with the flour.
  • 2. Rub the interior of a medium saucepan with the peeled garlic and place over medium heat and add the wine.
  • 3. Bring to a simmer and add the cheese mixture, one handful at a time. Stir in the nutmeg.
  • 4.Stir over low heat until smooth and cheese is melted and bubbling/ Transfer the cheese mixture to a fondue pot and serve with veggies and bread.
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BAKED CHEESY CALDERETA


Here's Idol sa Kusina Recipe for Episode 93 / May 19 - BAKED CHEESY CALDERETA



BAKED CHEESY CALDERETA


Ingredients:

  • 500g beef chunks
  • 1/2 cup liver spread
  • 1 cup tomato sauce
  • 1/2 cup green olives
  • 2 pcs red bell pepper, seeded and sliced
  • 2 pcs medium sized potatoes, peeled and sliced
  • 1 pc carrot, peeled and sliced
  • 1 pc red onion chopped
  • 3 gloves garlic, minced
  • 2 bay leaves
  • 1/2 tsp. paprika
  • salt and pepper to taste
  • 2 tbsp oil
  • water
  • 1 cup quick melting cheese
  • 1/2 cup saltine crackers , crushed
  • spring onions for garnish

Procedure:

  • 1. In a pot, saute onions and garlic and half of the red bell pepper. Add beef chunks. Let brown.
  • 2. Add enough water to cook beef for about 2 hours or more, or until tender over low heat.
  • 3. Then add tomato sauce and liver spread. Add olives, carrots, potatoes, bell pepper, bay leaves. Season with salt, pepper and paprika.
  • 4. Simmer for a few minutes and add a little hot sauce.
  • 5. Transfer to a baking dish and top with grated cheese and crushed crackers and brown in the oven or broiler. Garnish with spring onions.
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MANGO PUDDING


Here's Idol sa Kusina Recipe for Episode 92 / May 12 - MANGO PUDDING



MANGO PUDDING


Ingredients:

  • 1 cup mango puree ( 2 mangoes + 1/2 cup water, blended)
  • 1 cup water + 1 sacher gelatin powder
  • 1/4 cup water
  • 1/3 cup sugar
  • 1/2 cup evaporated milk
  • 1 cup small sago, cooked
  • sliced cherries for garnish

Procedure:

  • 1. Sprinkle the gelatin on the remaining 3/4 cup cold water and let sit for 3 minutes.
  • 2. In a small saucepan over low heat, combine water and sugar. Stir continously until sugar dissolves. Add the gelatin and continue stirring until gelatin dissolves.
  • 3. Combine the pureed mangoes and milk. Mix well. Add the gelatin and continue stirring until gelatin dissolves.
  • 4. Divide mixture into individual bowls. Portion the sago among the bowls. Chill until set. Garnish with sliced cherries.
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CRISPY PORK SPARERIBS


Here's Idol sa Kusina Recipe for Episode 92 / May 12 - CRISPY PORK SPARERIBS



CRISPY PORK SPARERIBS


Ingredients:

  • 400g pork spareribs, chopped into bite-size pieces
  • oil for deep-frying
  • 1 egg, beaten
  • 1 cup cornstarch
  • 1 tsp five spice powder
  • 1 tsp chili powder
  • 1 tbsp sesame oil
  • 1 tbsp gin
  • 1 tbsp sugar
  • salt and pepper to taste
  • 3 tbsp cooking oil
  • 1/4 cup chopped garlic
  • 1 red bell pepper, cut into triangles
  • 1 white onion, cut into triangles
  • 3 - 4 pcs finger chili, chopped
  • 100g young corn, halved
  • 1/2 cup oyster sauce
  • 1/4 cup gin
  • 1/4 cup chicken stock
  • salt and pepper to taste
  • 1 tbsp sesame oil
  • 2 tbsp sesame seeds, toasted
  • 1 stalk leeks, shredded for garnish

Procedure:

  • 1. In a bowl, make the marinade by mixing five-spice powder, chili powder, garlic puree, gin, sesame oil, sugar, salt and pepper. Marinate the spareribs for a few minutes.
  • 2. In a bowl, mix egg and cornstarch then dip the pork and fry until done.
  • 3. In a wok, stir fry garlic, young corn, finger chillies, bell peppers, onions until fragrant.
  • 4. Add the fried spare ribs and toss.
  • 5. Pour gin and flambe, add oyster sauce and season with salt and pepper.
  • 6. Add a little stock, toss the wok until everything is coated and simmer for a few minutes.
  • 7. Transfer to a plate and garnish with leeks and serve.
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MAGIC CHICKEN WITH PEANUT STIR - FRY


Here's Idol sa Kusina Recipe for Episode 92 / May 12 - MAGIC CHICKEN WITH PEANUT STIR - FRY



MAGIC CHICKEN WITH PEANUT STIR - FRY


Ingredients:

  • 1 kg boneless chicken thigh, cut into strips
  • 1/4 cup Chinese's cooking wine
  • 1 tbsp peanut oil
  • 1 tbsp sesame oil
  • 1/4 cup soy sauce
  • 1 sachet 8g MAGGI MAGIC SARAP
  • 1/4 cup cornstarch

SAUCE:

  • 1.4 cup peanut oil
  • 1 head garlic, minced
  • 4 stalk white part of leeks, sliced
  • 1 tsp chili flakes
  • 1/4 cup soy sauce
  • 1/4 cup Chinese's cooking wine
  • 1 tbsp rice vinegar
  • 2 tbsp sugar
  • 2 tbsp hoisin sauce
  • 2 tbsp MAGGI OYSTER SAUCE
  • 1 sachet 8g MAGGI MAGIC SARAP
  • 1/4 cup peanuts, toasted
  • 2 tbsp sliced spring onion

Procedure:

  • 1. Marinate chicken strips with chinese cooking wine, peanut oil, sesame oil, soy sauce, MAGGI MAGIC SARAP and cornstarch for 30 minutes.
  • 2. Pre-heat a wok or large pan. Add 1 tbsp of peanut oil and stir fry chicken over high heat in batches for 2minutes. Set aside. Add oil as needed.
  • 3. In the same wok or pan, saute garlic, leeks, chili flakes for 1 minute. Add soy sauce, chinese cooking wine, vinegar, hoisin sauce, MAGGI OYSTER SAUCE and MAGGI MAGIC SARAP. Bring to simmer.
  • 4. Add stir fried chicken and toasted peanuts. Stir fry for 2minutes.
  • 5. Transfer into a serving plate, garnish with spring onions and serve immediately.
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CHICKEN AND TRI-MUSHROOM SOUP


Here's Idol sa Kusina Recipe for Episode 92 / May 12 - CHICKEN AND TRI-MUSHROOM SOUP



CHICKEN AND TRI-MUSHROOM SOUP


Ingredients:

  • 250g boneless, skinless chicken breast, cut into strips
  • 2 tbsp soy sauce
  • 2 tbsp dry sherry
  • 1 tbsp sesame oil
  • 2 tbsp oil
  • 3 tbsp garlic ginger puree
  • 100g fresh shitake mushroom, sliced
  • 100g fresh oyster mushroom, sliced
  • 100g fresh button mushroom, sliced
  • 1 tbsp sugar
  • 1 tbsp rice wine
  • 1 1/2 tsp chili-garlic sauce
  • 1 head bok choy
  • 1/3 cup green onions, thinly sliced
  • 1 liter chicken broth
  • 1 package egg noodles, boiled
  • 1/4 cup chopped fresh cilantro

Procedure:

  • 1. In a bowl, quick marinate the chicken with sherry, soy sauce and sesame oil. Set aside.
  • 2. Meanwhile, in a wok saute garlic and ginger puree, then add in the chicken and mushrooms. Saute until fragrant.
  • 3. Add in the sugar, rice wine, chili-garlic sauce and stir-fry on high heat.
  • 4. Add in green onions and chicken stock.
  • 5. Bring to boil then add bok choy and egg noodles.
  • 6. Serve into bowls and garnish with cilantro.
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