Saturday, 24 December 2011

Idol sa Kusina Recipe- CROWN ROAST

Here's Idol sa Kusina Recipe for EPISODE 25 / Dec. 18- CROWN ROAST.

Ingredients:

3 tablespoons butter
3/4 cup chopped onion
1/4 cup chopped celery
1/2 cup peeled, cored and chopped tart apple
1/2 cup fresh bread crumbs
1 pound ground pork
1/2 pound ground seasoned pork sausage
1/2 cup chopped parsley
1/2 teaspoon dried sage
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
9 pounds crown pork roast

Directions:

Preheat oven to 350 degrees F (175 degrees C).
To Make Stuffing: Melt butter in a large skillet over medium heat. Add
onion and saute, stirring frequently, for about 5 minutes. Stir in
celery and apples; saute (without browning) about 5 minutes. Scrape
skillet contents into a large mixing bowl. Add bread crumbs, ground
pork, sausage meat, parsley, sage, salt and pepper. Mix together gently
but thoroughly.
Fill the center of the crown with the stuffing, mounding it slightly.
Cover it with a round of aluminum foil and wrap the ends of the chop
bones in strips of foil to prevent them from charring and snapping off.
Place the crown on a rack in a shallow roasting pan just large enough to
hold it comfortably, and roast in the center of the oven, undisturbed,
for about 3 hours or until internal temperature of meat is 175 degrees F
(80 degrees C). (Note: 30 minutes before pork is done, remove the foil
from the top of the stuffing to allow the top to brown.) Carefully
transfer the crown to a large, heated, circular platter, strip the foil
from the ends of the chops and replace it with paper frills. Let the
crown rest for about 10 minutes before carving and serving.

image and recipe credit:idolsakusina
Watch Idol sa Kusina on GMANews with Chef Boy Logro. Practical tips and special techniques in cooking taught with a dose of humor and a sprinkling of lessons in life. IDOL SA KUSINA has all the right ingredients for a show that's both informative and highly entertaining.
Host Master Chef Pablo “Boy” Logro and his celebrity guests will have viewers savoring sumptuous dishes and learning how to create these themselves. Recently seen as the head judge of GMA 7’s Kitchen Superstar, Chef Boy Logro is a master chef in Oriental, Mediterranean and Western cuisine. He finished international culinary training in Italy, Switzerland, Spain, United Kingdom, Turkey, Singapore and Japan.
Expand your culinary horizon with IDOL SA KUSINA every Sunday, 7 pm. Idol sa Kusina premiered on July 3.

Friday, 23 December 2011

Idol sa Kusina Recipe- GRILLED BUTTERFLIED PRAWNS WITH SAUTEED MUSHROOM TRIO.

Here's Idol sa Kusina Recipe for EPISODE 25 / Dec. 18- GRILLED BUTTERFLIED PRAWNS WITH SAUTEED MUSHROOM TRIO.

Ingredients:
For the mushroom topping -
1 cup oyster mushrooms, sliced
1 cup shitake mushrooms, sliced
1 cup button mushrooms, sliced
salt and pepper to taste
3 tbsp. butter, divided
1 tbsp. olive oil
2 tsp. minced garlic
¼ cup white wine
4 tbsp. tomato paste
½ cup chicken stock
cayenne pepper to taste
1 tbsp. fresh chopped parsley

For the grilled prawns -
24 pcs. medium prawns
½ tsp. chopped [dried] thyme
salt and pepper to taste
3 tbsp. olive oil

Procedure:
1. Make the mushroom topping: Season mushrooms with a little salt and pepper. In a sauté pan, melt butter. Add mushrooms and sauté over high heat until brown; set aside.
2. Using the same pan, add olive oil and saute garlic until fragrant. Add mushrooms and white wine. Cook until wine until reduced to half. Add tomato paste and cook for a few seconds. Add chicken stock and season with salt, black pepper, and cayenne pepper. Mix in chopped parsley and simmer for 5 minutes. Add 2 tablespoons butter and mix well.
3. Make the grilled prawns: Season prawns with thyme, salt, and pepper. Drizzle with olive oil. Grill using an electric griller or over hot coals until prawn turn red on both sides. Refrain from overcooking.
4. To serve, arrange grilled prawns on a platter and spoon mushroom topping over the prawns.

image and recipe credit:idolsakusina
Watch Idol sa Kusina on GMANews with Chef Boy Logro. Practical tips and special techniques in cooking taught with a dose of humor and a sprinkling of lessons in life. IDOL SA KUSINA has all the right ingredients for a show that's both informative and highly entertaining.
Host Master Chef Pablo “Boy” Logro and his celebrity guests will have viewers savoring sumptuous dishes and learning how to create these themselves. Recently seen as the head judge of GMA 7’s Kitchen Superstar, Chef Boy Logro is a master chef in Oriental, Mediterranean and Western cuisine. He finished international culinary training in Italy, Switzerland, Spain, United Kingdom, Turkey, Singapore and Japan.
Expand your culinary horizon with IDOL SA KUSINA every Sunday, 7 pm. Idol sa Kusina premiered on July 3.



Idol sa Kusina Recipe- LECHON BELLY - CIOUS

Here's Idol sa Kusina Recipe for EPISODE 25 / Dec. 18- LECHON BELLY - CIOUS.

Ingredients:
1 whole pork belly (long pieces young pork)
1 can evaporated milk
50 grms. garlic puree
50 grms. white onion puree
50 grms. lemongrass puree (white part only)
4 pcs. bay leaf
2 cups pork fat
1 tbsp. salt
1 tbsp. white pepper
1 roll butcher’s string
2 liters chicken stock

Procedure:
1.Season pork belly with salt and pepper. Rub the interior of the belly with puree of lemon grass, garlic and onion. Tighten with butcher’s string.

2. Have ready heated oven then roast in oven with pack for 2-3 hour or until tender.

3.NOTE: you may brush with oil fat every 10 minutes to the skin to become crunchy.

image and recipe credit:idolsakusina
Watch Idol sa Kusina on GMANews with Chef Boy Logro. Practical tips and special techniques in cooking taught with a dose of humor and a sprinkling of lessons in life. IDOL SA KUSINA has all the right ingredients for a show that's both informative and highly entertaining.
Host Master Chef Pablo “Boy” Logro and his celebrity guests will have viewers savoring sumptuous dishes and learning how to create these themselves. Recently seen as the head judge of GMA 7’s Kitchen Superstar, Chef Boy Logro is a master chef in Oriental, Mediterranean and Western cuisine. He finished international culinary training in Italy, Switzerland, Spain, United Kingdom, Turkey, Singapore and Japan.
Expand your culinary horizon with IDOL SA KUSINA every Sunday, 7 pm. Idol sa Kusina premiered on July 3.

Monday, 19 December 2011

Kusina Master on GMA with Chef Boy Logro

Kusina Master is the upcoming show of most sought after Chef in Philippine TV, Chef Boy Logro.
Beginning January 2, 2012, Chef Boy Logro will teach viewers how to cookscrumptious dishes easily in GMA-7′s upcoming daily cooking program “Kusina Master.”
Televiewers will have another reason to enjoy a sumptuous lunch everyday as GMANetwork brings “Kusina Master,” an informative and entertaining daily cooking program, beginning January 2, 2012.
“Kusina Master” is a 15-minute cooking show in front of live audiences that will unravel the secrets in making everyday food preparation fun, easy and exciting.
Hosted by Chef Pablo “Boy” Logro, the one and only “Idol sa Kusina,” will guideevery viewer to a step-by-step food preparation with practical cooking tips added with special techniques in making everyday dishes with a “wow” factor.
One Kapuso celebrity will be Chef Boy’s co-host every week to assist him in thepreparation of palatable food for every occasion.
Each episode, on the other hand, will be a cooking experience to one celebrity student who will learn and discover the secrets of how to be a Kusina Master.
image and video crdit:gmanetwork



Saturday, 17 December 2011

Noche Buena Recipe by Chef Boy Logro

Watch Chef Boy Logro shares his recipe for the perfect Noche Buena! Nochebuena, (literally "Good Night"), is a Spanish word referring to the night of Christmas Eve. In Spain, Cuba, Latin America, and the Philippines, the evening consists of a traditional dinner with family.


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Wednesday, 14 December 2011

Idol sa Kusina Recipe- JAMON DE LA PASCUA

Here's Idol sa Kusina Recipe for EPISODE 24 / Dec. 11- JAMON DE LA PASCUA.

Ingredients:

500 grms. tiger shrimps

1 pc. U.S. lemon

1 stalk celery leaves, brunoise

½ cup white wine

12 pcs. bamboo sticks

1 cup catsup

½ cup mayonnaise

1 tbsp. hot sauce

1 liter water

1 tsp. salt

1 tsp. pepper

1 pc. cocktail glass

500 grms. tagliatelle pasta, pre-cooked

1 pc. red and green bell pepper

50 grms. spring onion

Procedure:

1.Inject pork leg with special blend spices of cola, red wine, salt and white pepper.
2.Cure for 3 days in brine solution.
3.Boil ham leg to tenderness in water with mirepoix. Remove from boiling pot.
4.Have ready roasting pan with pineapple juice, water, mirepoix. Put ham leg in oven with skin of leg removed.
5.Place caramelized sugar on top.
6.Garnish with pineapple ring and cherries.

image and recipe credit:idolsakusina
Watch Idol sa Kusina on GMANews with Chef Boy Logro. Practical tips and special techniques in cooking taught with a dose of humor and a sprinkling of lessons in life. IDOL SA KUSINA has all the right ingredients for a show that's both informative and highly entertaining.
Host Master Chef Pablo “Boy” Logro and his celebrity guests will have viewers savoring sumptuous dishes and learning how to create these themselves. Recently seen as the head judge of GMA 7’s Kitchen Superstar, Chef Boy Logro is a master chef in Oriental, Mediterranean and Western cuisine. He finished international culinary training in Italy, Switzerland, Spain, United Kingdom, Turkey, Singapore and Japan.
Expand your culinary horizon with IDOL SA KUSINA every Sunday, 7 pm. Idol sa Kusina premiered on July 3.


Top 10 Classic Pinoy Christmas Food at "Ang Pinaka"

Watch the Top 10 Classic Pinoy Christmas Food at "Ang Pinaka". This Sunday, ‘Ang Pinaka’ brings part four of its month-long Christmas specials with a countdown of the most popular Christmas food in ‘Ang Pinaka: Classic Pinoy Christmas Food.’

With host Rovilson Fernandez are guest panelistas: Yvette Tan, Food writer, Chef Edward Bugia, Chef/Owner, Pino,Pipino, Brgy. Bagnet, Burger Project and Chef Sandy Daza, Cooking Show Host/Cookbook author/Foodie/Food Columnist, Phil. Daily Inquirer and his pop-up komentaristas Maey and Betong.


Find out the Top 10 “Ang Pinaka: Classic Pinoy Christmas Food,” this Sunday, December 18, 6:20 PM on GMA News TV Channel 11.

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Monday, 12 December 2011

Idol sa Kusina Recipe- GLAZED ORANGED POUND CAKE

Here's Idol sa Kusina Recipe for EPISODE 24 / Dec. 11- GLAZED ORANGED POUND CAKE.

Ingredients:

For the pound cake -

5 tbsp. butter, softened, plus extra for greasing pan

¾ cup sugar, plus extra for dusting pan

1 cup all-purpose flour

¼ tsp. salt

¼ tsp. baking soda

2 tbsp. fresh orange juice

¼ cup milk

2 large eggs

grated zest of 1 orange
For the orange glaze -

3 tbsp. sugar

2 tbsp. fresh orange juice
For the candied orange slices:

¾ cup water

¼ cup sugar

½ orange, sliced into ¼-inch thick rounds

Procedure:

For pound cake: Preheat oven to 350°F. Grease a 9”x5” loaf pan with butter then dust with sugar; set aside.
In a bowl, whisk together flour, salt, and baking soda. In another bowl, combine orange juice and milk.
Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream butter until pale and fluffy. Mix in eggs and zest.
Alternate mixing in flour mixture and milk mixture, adding them in two batches. Pour batter into prepared pan and bake for about 35 minutes or until a toothpick inserted in the center comes out clean.
While cake is baking, make the candied orange slices by mixing the water and sugar in a small saucepan. Bring to a boil. Add orange slices. Let cook until liquid is reduced to a thick syrup and the orange slices are tender and translucent, about 20 minutes. Transfer to a wire rack to dry or transfer to a baking sheet and bake at 350F for 10 minutes or until orange slices are dry and shiny. Let cool.
Make the orange glaze: In a small bowl, combine sugar and orange juice. Mix until sugar dissolves. Immediately brush the top of the cake with glaze when it comes out of the oven. Cool cake in the pan for 10 minutes; unmold, then brush top and sides with remaining glaze. Garnish with candied orange slices.

image and recipe credit:idolsakusina
Watch Idol sa Kusina on GMANews with Chef Boy Logro. Practical tips and special techniques in cooking taught with a dose of humor and a sprinkling of lessons in life. IDOL SA KUSINA has all the right ingredients for a show that's both informative and highly entertaining.
Host Master Chef Pablo “Boy” Logro and his celebrity guests will have viewers savoring sumptuous dishes and learning how to create these themselves. Recently seen as the head judge of GMA 7’s Kitchen Superstar, Chef Boy Logro is a master chef in Oriental, Mediterranean and Western cuisine. He finished international culinary training in Italy, Switzerland, Spain, United Kingdom, Turkey, Singapore and Japan.
Expand your culinary horizon with IDOL SA KUSINA every Sunday, 7 pm. Idol sa Kusina premiered on July 3.


Idol sa Kusina Recipe- HOLIDAY CHICKEN TERRINE

Here's Idol sa Kusina Recipe for EPISODE 24 / Dec. 11- HOLIDAY CHICKEN TERRINE.

Ingredients:

2 pcs. deboned chicken

500 grms. chicken liver

500 grms. chicken meat, minced

250 ml. Nestle All-Purpose Cream

200 grms. onion

100 grms. shallots

50 grms. garlic

3 pcs. eggs

2 grms. thyme

5 pcs. bay leaf

1 tbsp. salt

1 tsp. pepper

20 grms. sugar

2 cups red wine

1 jigger cognac or brandy

50 grms. pistacchio nuts

10 grms. gelatin, unflavored

Procedure:

Trim each liver, removing any yellow or green part.
Cut away all connective tissue as well as the fine skin which may cover part of the liver.

MARINATING THE MEATS:

Marinate chicken livers in bowl and season cubes of chicken meat with salt, pepper, thyme, bay leaf, red wine and cognac.
Cover bowl with plastic wrapper and leave to marinate in refrigerator for 6-8 hours.
Remove thyme, bay leaf, before grinding meat.
Combine ground liver and chicken meat in large bowl.
To bind meat mixture, stir in 2 eggs one at a time blending thoroughly after each egg to assure smooth consistency.
Add cream and pistacchio nuts, stir until fully incorporated.
The terrine molds should be perfectly clean and dry.
Line the molds with deboned chicken pieces which should be large enough to eventually cover top of terrine.
Trim chicken if necessary and fold it over top to cover completely.
If mold does not have a cover, use double thickness of aluminum foil and press firmly around lip of mold to hold it in place.
Pierce foil with tip of a skewer to make air vents so that steam created by terrine can escape during cooking.
Place the terrines in water bath high enough to bring water half way up the side of molds.
Cook terrine in low oven 170°C (340°F).
The cooking time will depend on size of terrine.
After terrine has completely cooked, refrigerate.

image and recipe credit:idolsakusina
Watch Idol sa Kusina on GMANews with Chef Boy Logro. Practical tips and special techniques in cooking taught with a dose of humor and a sprinkling of lessons in life. IDOL SA KUSINA has all the right ingredients for a show that's both informative and highly entertaining.
Host Master Chef Pablo “Boy” Logro and his celebrity guests will have viewers savoring sumptuous dishes and learning how to create these themselves. Recently seen as the head judge of GMA 7’s Kitchen Superstar, Chef Boy Logro is a master chef in Oriental, Mediterranean and Western cuisine. He finished international culinary training in Italy, Switzerland, Spain, United Kingdom, Turkey, Singapore and Japan.
Expand your culinary horizon with IDOL SA KUSINA every Sunday, 7 pm. Idol sa Kusina premiered on July 3.


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Wednesday, 7 December 2011

Idol sa Kusina Recipe- SHRIMP PASTA SALAD

Here's Idol sa Kusina Recipe for EPISODE 23 / Dec.4- SHRIMP PASTA SALAD.

Ingredients:
500 grms. tiger shrimps
1 pc. U.S. lemon
1 stalk celery leaves, brunoise
½ cup white wine
12 pcs. bamboo sticks
1 cup catsup
½ cup mayonnaise
1 tbsp. hot sauce
1 liter water
1 tsp. salt
1 tsp. pepper
1 pc. cocktail glass
500 grms. tagliatelle pasta, pre-cooked
1 pc. red and green bell pepper
50 grms. spring onion

Procedure:
1. Skewer prawns in bamboo sticks then blanch into boiling water with wine, salt, leeks, celery and U.S lemon until pink, keep cool for some time.
2. Unshell prawns, but leave head & tail. Remove bamboo sticks, then cut into butterfly (shrimp sushi cut).
3. Place cocktail glass on platter and arrange the shrimps around the glass, then surround with pasta salad.
4. Combine tagtiatelle pasta with mayonnaise, celery, spring onion, red and green bell pepper, salt and pepper.
image and recipe credit:idolsakusina
Watch Idol sa Kusina on GMANews with Chef Boy Logro. Practical tips and special techniques in cooking taught with a dose of humor and a sprinkling of lessons in life. IDOL SA KUSINA has all the right ingredients for a show that's both informative and highly entertaining.
Host Master Chef Pablo “Boy” Logro and his celebrity guests will have viewers savoring sumptuous dishes and learning how to create these themselves. Recently seen as the head judge of GMA 7’s Kitchen Superstar, Chef Boy Logro is a master chef in Oriental, Mediterranean and Western cuisine. He finished international culinary training in Italy, Switzerland, Spain, United Kingdom, Turkey, Singapore and Japan.
Expand your culinary horizon with IDOL SA KUSINA every Sunday, 7 pm. Idol sa Kusina premiered on July 3.


Idol sa Kusina Recipe- WHITE CHRISTMAS CHICKEN BARBEQUE

Here's Idol sa Kusina Redipe for EPISODE 23 / Dec.4-WHITE CHRISTMAS CHICKEN BARBEQUE.

Ingredients:
1 cup tomato sauce
1 cup water
1 cup molasses
50 grms. butter
10 cups vinegar
½ cup minced onion
¼ cup Worcestershire sauce
1 tbsp. dry mustard
1 tsp. pepper
1 tsp. Chili powder
½ cup catsup
1 tsp. salt
1 whole chicken, sliced into 4 pcs.
½ cup salad oil

Procedure:
1. In saucepan, combine tomato sauce, water, molasses, catsup, butter vinegar, onion, Worcestershire sauce, dry mustard, salt, pepper and chili powder.
2. Simmer mixture 15 – 20 minutes, set aside.
3. Brush halved portion chicken with salad oil and season with salt and pepper.
4. Place bone side down on grill. Boil over slow coals or pan griller, 25 minutes, turn, broil 20 minutes. Brush with sauce.
5. Continue broiling, turning occasionally and basting with sauce 10-15 minutes or until tender.

image and recipe credit:idolsakusina
Watch Idol sa Kusina on GMANews with Chef Boy Logro. Practical tips and special techniques in cooking taught with a dose of humor and a sprinkling of lessons in life. IDOL SA KUSINA has all the right ingredients for a show that's both informative and highly entertaining.
Host Master Chef Pablo “Boy” Logro and his celebrity guests will have viewers savoring sumptuous dishes and learning how to create these themselves. Recently seen as the head judge of GMA 7’s Kitchen Superstar, Chef Boy Logro is a master chef in Oriental, Mediterranean and Western cuisine. He finished international culinary training in Italy, Switzerland, Spain, United Kingdom, Turkey, Singapore and Japan.
Expand your culinary horizon with IDOL SA KUSINA every Sunday, 7 pm. Idol sa Kusina premiered on July 3.


Idol sa Kusina Recipe- MEAT LASAGNA a la SANTA

Here's Idol sa Kusina Recipe for PISODE 23 / Dec. 4- MEAT LASAGNA a la SANTA.

Ingredients:
500 grms. lasagna noodles
2 cups bolognese sauce
50 grms. butter
50 grms. quickmelt cheese, grated
50 grms. mozzarella cheese
50 grms. parmesan cheese
20 grms. parsley
1 tsp. salt
1 tsp. Pepper
2 cups bechamel sauce

Procedure:
1. Cook lasagna noodles in large pan of salted water a few pieces at a time.
2. Drain when tender but still firm, and spread them out to dry on damp cloth.
3. Heat bolognese sauce and béchamel sauce.
4. Grease baking dish ceramic oven-proof with butter and line bottom with béchamel sauce and Bolognese sauce, a thin layer of lasagna, a few grated quickmelt cheese, mozzarella cheese and a generous sprinkling of parmesan cheese.
5. Continue until all ingredients are used up, reserving a few tablespoons of sauce, the last layer being of plain lasagna.
6. Spread remaining sauce and dot with slivers of butter.
7. Bake in moderate oven (375°F) for 30 minutes.
8. Serve lasagna very hot in the same dish and garnish with parsley.

image and recipe credit:idolsakusina
Watch Idol sa Kusina on GMANews with Chef Boy Logro. Practical tips and special techniques in cooking taught with a dose of humor and a sprinkling of lessons in life. IDOL SA KUSINA has all the right ingredients for a show that's both informative and highly entertaining.
Host Master Chef Pablo “Boy” Logro and his celebrity guests will have viewers savoring sumptuous dishes and learning how to create these themselves. Recently seen as the head judge of GMA 7’s Kitchen Superstar, Chef Boy Logro is a master chef in Oriental, Mediterranean and Western cuisine. He finished international culinary training in Italy, Switzerland, Spain, United Kingdom, Turkey, Singapore and Japan.
Expand your culinary horizon with IDOL SA KUSINA every Sunday, 7 pm. Idol sa Kusina premiered on July 3.


Sunday, 4 December 2011

Idol sa Kusina Episode December 4 2011- CHRISTMAS POT LUCK

Watch Idol sa Kusina Episode December 4 2011- CHRISTMAS POT LUCK with Chariz Solomon and Andrea Torres.

image and recipe credit:idolsakusina
Watch Idol sa Kusina on GMANews with Chef Boy Logro. Practical tips and special techniques in cooking taught with a dose of humor and a sprinkling of lessons in life. IDOL SA KUSINA has all the right ingredients for a show that's both informative and highly entertaining.
Host Master Chef Pablo “Boy” Logro and his celebrity guests will have viewers savoring sumptuous dishes and learning how to create these themselves. Recently seen as the head judge of GMA 7’s Kitchen Superstar, Chef Boy Logro is a master chef in Oriental, Mediterranean and Western cuisine. He finished international culinary training in Italy, Switzerland, Spain, United Kingdom, Turkey, Singapore and Japan.
Expand your culinary horizon with IDOL SA KUSINA every Sunday, 7 pm. Idol sa Kusina premiered on July 3.


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