Saturday, 29 December 2012

Sarap Diva Recipe- Kung Pao Shrimps

Here's Sarap Diva Recipe- Kung Pao Shrimps.

Ingredients:
5-7 Jumbo shrimps 
Red and green bell peppers
Canton noodle
Soy sauce
Patis
Vinegar
Hoisen sauce
Red sugar
Peanut oil
Unsalted roasted peanuts
Coriander 
Sili
Kinchay
Basil
Sesame oil

image and recipe credit: sarap diva

Procedure:

Sautee bell peppers, and sili with peanut oil

Add in Shrimps

On a bowl combine soy sauce, vinegar, Hoisen sauce, Red sugar and mix in

Combine into the shrimp mixture

Continue to cook for 2 mins

Add kinchay, basil and sesame oil

Season with patis

Place the shrimp w/ sauce mixture over cooked canton noodles

Garnish with coriander and peanuts

Sarap Diva Recipe- Chicken Menudo by Kyla and Rich

Here's Sarap Diva Recipe- Chicken Menudo by Kyla and Rich.

Chicken Menudo:

Ingredients: 

1/2 kilo of chicken
3-4 pcs of hotdogs
3 potatoes
2 carrots
1 bell pepper
5-8 pcs o fresh tomatoes
onion
3 cloves of garlic
salt
pepper
3 tablespoon of soy sauce
half cup tomato sauce
2 tablespoon of raisins
bay leaves
3 tablespoons of calamansi
liverspread (optional) 

image and recipe credit: sarap diva


Procedure:

1. Mix in bowl: calamansi, soy sauce, garlic,and onion chopped. Marinade chicken for about an hour in the fridge

2. Put meat in a casserole with marinating sauce and let it boil over low fire

3. Sautee garlic, onion, bell pepper

4. Then add tomatoes, carrots, potatoes. continue stirring

5. Add the sliced hotdogs. Then add the chicken. 

6. Put pepper, bay leaves, tomato sauce. Then let it simmer for about 10 mins

7. Add raisins. Let it simmer. Continue until sauce thickens.

8. Serve

Idol sa Kusina Recipe- LECHON PAELLA DE LECHE

Here's Idol sa Kusina Recipe- LECHON PAELLA DE LECHE. 

Ingredients:

1 whole pig, around 4½ months old
1 cup milk
½ cup olive oil
2 cups rice 
5 cups fish broth 
300g shrimps, peeled and cleaned 
300g chorizo, sliced
300g mussels or clams 
1 green bell pepper, strips
1 red bell pepper, strips 
1 small can of peas 
1 small red onion, diced 
2 tomatoes, diced 
2 pinch Saffron 
1 clove garlic, minced 
1 tsp parsley
Salt and pepper to taste

image and recipe credit:idolsakusina

Procedure:

1. (Using the Ariston free standing cooker) In a pan, heat oil and saute chorizo, onion and garlic. Add seafood, rice, tomatoes and bell peppers.
2. Add in rice and saute for a minute. Add stock and saffron and cook until almost done.
3. Season the pig’s cavity with salt and pepper, then brush with milk and alittle oil.
Then stuff the paella inside the cavity of the pig and roast the pig.

Saturday, 22 December 2012

Ryzza Mae Dizon and Donita Rose in Sarap Diva- December 22 Episode

Watch Ryzza Mae Dizon and Donita Rose in Sarap Diva- December 22 Episode

Pure joy comes in small package in this episode as noontime child wonder Ryza Mae Dizon teaches viewers how to do her signature cha-cha dance, and shares how her recent success has brought new light on how she and her family celebrate Christmas this year.

A yuletide melody punctuates this fun yet heart-warming episode as Regine sings a classic Pinoy favourite that will surely make viewers feel the holiday spirit even more.

This Saturday (December 22), unwrap Sarap Diva’s special gift for Kapuso viewers as it presents a morning of good food, engaging conversations and great music perfect for the most special day of the year – Christmas!

Join Asia’s Songbird Regine Velasquez-Alcasid as she prepares a special Christmas feast for the whole family!

Danica Sotto shares her Beef Kare-Kare recipe and gives out practical tips on how to make the feast more delicious and tasty.

Donita Rose brings in her spicy pork specialty, fresh-off her culinary schoolgraduation. Adding up a little twist to the lively feast is the Songbird herself with her Beef Wellington dish that is surely fit for royalty.



Join the feast, enjoy the talk, and savor the music this Saturday in Sarap Diva, 9:40 am, on GMA.

Thursday, 20 December 2012

Idol sa Kusina Recipe- STRAWBERRY CHRISTMAS PUNCH

Here's Idol sa Kusina Recipe for Episode 74 / Dec. 16- STRAWBERRY CHRISTMAS PUNCH.

Ingredients:
  • 1 cup strawberry-flavored tea
  • 1/3 cup mint leaf
  • 250 g fresh strawberries, quartered
  • 200 g frozen blueberries
  • 750 ml apple cider, chilled
  • 750 ml lemonade 
  • candy cane for garnish (optional)
image and recipe credit:idolsakusina

Procedure:

1. Place strawberry tea, mint leaves, strawberries and mixed berries into a large punch bowl or pitcher
2. Add apple cider. Slowly add lemonade and serve. Garnish with candy cane.

Idol sa Kusina Recipe- MINI SHRIMP QUICHE

Here's Idol sa Kusina Recipe for Episode 73 / Dec. 16- MINI SHRIMP QUICHE.

INGREDIENTS:

1 SHEET FROZEN PUFF PASTRY, THAWED BUT UNFOLDED
8 OUNCES FROZEN BABY SHRIMP, THAWED AND PATTED DRY (IF USING CANNED, RINSE AND DRAIN)
4 OUNCES CREAM CHEESE (1/2 LARGE BLOCK), AT ROOM TEMPERATURE
1/8 TSP DRY MUSTARD POWDER
1/4 TSP DILL WEED
1/4 TSP GARLIC POWDER
1/4 TSP ONION POWDER
1/2 TSP SALT
1/2 TSP SOY SAUCE
2 EGGS
1/8 CUP CHOPPED CHIVES
SHREDDED GRUYERE OR SWISS CHEESE

image and recipe credit:idolsakusina

PROCEDURE:

1. PREHEAT OVEN TO 400 DEGREES F. GREASE MINI-MUFFIN PANS. 
2. ON A LIGHTLY FLOURED BOARD, PLACE UNFOLDED THAWED PUFF PASTRY SHEET AND ROLL OUT INTO A RECTANGLE ABOUT 12 X 14 INCHES AND 1/8-INCH THICK. USING A 2-1/2-INCH BISCUIT CUTTER, CUT 24 ROUNDS. FIT ROUNDS INTO MINI-MUFFIN CUPS. PLACE 1 OR 2 BABY SHRIMP INTO EACH CUP. 
3. BLEND CREAM CHEESE, DRY MUSTARD, DILL WEED, GARLIC POWDER, ONION POWDER, SALT, AND SOY SAUCE UNTIL SMOOTH. BEAT IN EGGS, ONE AT A TIME, JUST UNTIL INCORPORATED. FOLD IN CHOPPED CHIVES. 
4. SPOON EGG AND CHEESE MIXTURE OVER SHRIMP IN EACH CUP. TOP WITH A SPRINKLING OF GRUYERE OR SWISS CHEESE. 
5. BAKE 10 MINUTES UNTIL PUFFED AND GOLDEN. SERVE WARM.

Idol sa Kusina Recipe- BEEF OSSO BUCCO CALDERETA with QUESO DE BOLA

Here's Idol sa Kusina Recipe for Episode 74 / Dec. 16- BEEF OSSO BUCCO CALDERETA with QUESO DE BOLA.

Ingredients: 
  • 2 kg. Beef shank
  • ¼ cup olive oil
  • 2 onions, finely chopped
  • 4 cloves of garlic, minced
  • 2 red bell pepper, sliced
  • 2pcs bay leaves
  • ½ cup soy sauce
  • ¼ cup tomato paste
  • 2 cups tomato sauce
  • 2 cups beef stock
  • 2- 8grams sachets Maggi Magic Sarap
  • ½ teaspoon ground black pepper
  • 2 carrots, peeled and cut into wedges
  • 1 can garbanzo beans, drained
  • ½ cup whole pitted green olives
  • ½ cup grated queso de bola
  • ½ cup queso de bola, cut into small cubes 
image and recipe credit:idolsakusina

Procedure:

1. In a casserole over moderate fire, heat olive oil and sear the beef shanks until sides are brown; remove from heat. 
2. Add the onions, garlic, bell pepper, and bay leaves, and sauté for 3-5 minutes. Return the beef shanks in the casserole, then add the soy sauce, tomato paste and sauce, and beef stock. 
3. Cover the casserole and let the mixture simmer for 1- 1 ½ hours, or until the meat becomes tender. 
4. Then add the Maggi Maggi Sarap, ground black pepper, carrots, garbanzo beans, and green olives, and let simmer for another 10 minutes. 
5. Add all the queso de bola lastly. Drizzle with more olive oil, if desired.

Idol sa Kusina Recipe- CRUSTED LAMB RACK WITH MINT JELLY SAUCE

Here's Idol sa Kusina Recipe for Epsiode 74 / Dec. 16- CRUSTED LAMB RACK WITH MINT JELLY SAUCE.

Ingredients:

ONE SERVING
  • 300 GRAMS LAMB RACK FRENCH CUT
  • 1 TSP MUSTARD50 GRAMS MINT JELLY SAUCE
  • 10 GRAMS FRESH BASIL LEAVES CHOPPED
  • 10 GRAMS PEANUT , COARSELY CHOPPED
  • 50 GRAMS WHITE BREAD CRUMBS
  • 30 GRAMS BUTTER
  • 1 PC EGG YOLK
  • 5 GRAMS PARSLEY, CHOPPED
  • 20 GRAMS CARROTS CHATEAU
  • 20 GRAMS CAULIFLOWER FLOWERETTES
  • 20 GRAMS BROCOLLI FLOWERETTES
  • ½ JIGGER BRANDY
  • ½ JIGGER REDWINE
  • ½ GRAMS SALT
  • ½ GRAMS CRUSTED BLACK PEPPERCORN
  • 100 GRAMS DUCHEES MASHED POTATO
image and recipe credit:idolsakusina

PROCEDURE:
1. SEASON WITH SALT AND CRUSHED BLACK PEPPERCORN, BRUSH WITH MUSTARD FRENCH CUT LAMB RACK.
2. PAN SEARED FOR 5 MINUTES BOTH SIDES AND. DE-GLAZED WITH BRANDY.
3. MIX INTO BOWL SOFTENED BUTTER, BREAD CRUMBS, BASIL, PARSLEY, PEANUTS, MUSTARD, AND EGG YOLK.
4. PLACE IT ON BAKING PAN, THE SEARED LAMB RACK, AND THEN COVER ON TOPPED WITH THE MIXTURE OF BREADCRUMBS AND HERBS,NUTS.
5. HAVE READY HEATED OVEN 350° C THEN ROAST THE CRUSTED LAMB RACK UNTIL GOLDEN BROWN, THE CRUST.
6. CUT INTO PORTION SIZE THEN PLACE IT ON PLATE. GARNISH WITH POTPOURRI BUTTERED VEGETABLES AND MINT JELLY SAUCE ON THE SIDE TO BE PLACE ON SAUCE BOAT
7. SIDINGS WITH DUCHEES BAKED MASHED POTATO.

Tuesday, 18 December 2012

Idol sa Kusina Christmas Episode 2012

Have you watched Idol sa Kusina Christmas Episode 2012 on December 16, 2012? Idol sa Kusina Episode 74-Christmas special aired on Decmber 16 with celbrity guest Isabel Oli. 

Chef Boy Logro prepares Mini Shrimp Quiche and MAgic Beef Osso Bucco Caldereta with Queso De Bola.

image credit:idolsakusina

Jollibee Christmas Party 2012- how to book?

Christmas parties are in full swing! Let Jollibee easily help you plan and book the happiest party today! Visit www.jollibeeparty.com for more details!

Fast-food giant Jollibee made birthday party and Christmas Party bookings easier than ever.

The Dukan Diet- French Solution for Permanent Weight-loss

The Dukan Diet: The French Medical Solution for Permanent Weight-loss. 

The real reason French women don't get fat!

The Dukan Diet is a unique 4-step programme, combining two steps to lose your unwanted weight and two steps to keep it off for good:

Step 1: Attack For 2-7 days eat as much as you want of 72 protein-rich foods.
Step 2: Cruise Continue eating the protein-rich foods with the addition of 28 vegetables.
Step 3: Consolidation Add fruit, bread, cheese and starchy foods, and 2 celebration meals a week, allowing 5 days for every pound lost.
Step 4: Stabilisation Eat what you like without regaining weight by following 3 simple rules, including the famous 'protein Thursdays'.

Devised by Dr Pierre Dukan, a French medical doctor who has spent his career helping people to lose weight permanently, The Dukan Diet is the culmination of thirty-five years' clinical experience. Without any of the usual marketing hype, The Dukan Diet swept across France, championed by the people who had successfully lost weight following the diet.

It is now estimated that the Dukan community numbers over 5 million people in France. Easy to follow with no calorie counting, The Dukan Diet offers clear simple guidelines, menu planners and delicious recipes for long term success. Beyond its immense success in France, The Dukan Diet has been adopted by 20 countries and translated into 10 languages.

Many international observers agree that this is the method most likely to put a stop to the world's weight problems.

About The Author

Dr Pierre Dukan has been a medical doctor specializing in human nutrition since 1973. He the author of many works on nutrition, scientific works as well as those for the general public, and regularly writes in the press and appears on television. The popularity of Dr Dukan's methods and works in countries as different in culture as Korea or Bulgaria show how he has become the most widely-read French nutritionist in the world.

At some online store you can buy the book for only $16 dollars.

Monday, 17 December 2012

Coke Polar Bears at McDonalds Now Available

Catch Coke Polar Bears now available at McDonalds. Last stretch before the Christmas break! Put some holiday feel to your work tables with cute Coke Polar Bear toys!

Get 4 of these plush toys by ordering #HappyBundle and upgrading your drinks to large size or Coke Float.

Available for a limited time only so call 8-6236 or log on tohttp://mcdelivery.com.ph now! pic.twitter.com/zJBCJdPn

Celebrity And host of Deal or No Deal Luis Manzano tweeted, "Yes, guys!! Have @mcdo_ph #HappyBundle delivered, upgrade to Large drinks and these Coke Polar Bears are yours!"

Saturday, 15 December 2012

Fudz Republic of the Philippines Recipe- Adobong Sitaw ( String Beans)

Here's Fudz Republic of the Philippines Recipe- Adobong Sitaw ( String Beans).

Adobong Sitaw ( String Beans)

Ingredients:

about 1 bundles of sitaw (string beans), cut into 2″ lengths, discarding the ends
1/4 kilo pork cubes cut
3 tbsp vinegar
3tblsp oil
1 medium size onion, chopped
1 clove garlic, minced
about 3 tbsp toyo (soy sauce)
Pinch of salt and pepper


Procedure:

1. Heat oil on a pan over medium flame. Saute garlic and onions. Add pork. Add salt and pepper to taste. Cook pork until almost brown.

2. Add water and bring to a boil. Lower down the heat and simmer for about 15 minutes.

3. Add the toyo, vinegar, and sitaw. Simmer for another 10 minutes.

5. Serve with rice.

Fudz Republic of the Philippines Recipe- Maja Blanca

Here's Fudz Republic of the Philippines Recipe- Maja Blanca. This is a perfect recipe on the upcoming Holiday, Merry Christmas.

Maja Blanca Recipe:

Ingredients:
2 liters of coconut milk
240 grams of white sugar
400 grams of corn kernels
150ml of condensed milk
370ml evaporated milk
200 grams of corn starch

Recipe and image credit: Fudz Republic of the Philippines

Cooking Instructions:

1.) In a pot, add 1.25 liters of coconut milk, white sugar, condensed milk, evaporated milk, corn kernels.
2.) Stir mixture and bring to a boil
3.) Prepare the thickener by mixing the corn starch and 750ml of coconut milk together
4.) Once boiling, add the thickener to the mixture
5.) Continue stirring until mixed together, transfer to a holding tray
6.) Flatten out the mixture by shaking the tray and level with a spatula or knife
* Let it cool at room temperature
* Cut out of tray
* Add Latik garnish/ raisins 

Fudz Republic of the Philippines Recipe- Simple and Affordable Empanada

Here's Fudz Republic of the Philippines Recipe- Simple and Affordable Empanada 

8 servings

1.) Shell/Dough Ingredients 
8tblsp flour
3tblsp oil/butter
1egg beaten
2tblsp water
Pinch of salt

2.) Shell/Dough Directions

*On a mixing bowl put shifted flour, butter, beaten egg, water and pinch of salt mix until you can make dough, rest the dough for 1 hour and cover.

*After hour Roll dough out on a lightly floured board to circles about 2-3 inches in diameter, dough should be flatten thin.

*Place a teaspoon of empanada filling into empanada shell. Moisten the edges of the circle with a small amount of water and press the edges together to seal using tip of the fork. 

*On a deep fryer heat up cooking oil in medium heat temperature to avoid over cook , when empanada rises in oil and golden brown in color you can remove into fryer and ready table napkin to remove excess oil.

image and recipe credit: Fudz Republic of the Philippines Recipe via Facebook

3.) Filling Ingredients

6tblsp ground pork
1tblsp celery
1small size tomato mince
1tblsp cooking oil
1small size red onions mince 

4.) Filling Directions 

On a frying pan put 1 tablespoon cooking oil sauté onion, celery, tomato and ground pork add pinch of salt and pepper to taste, cook until lightly brown.

Tuesday, 11 December 2012

Idol sa Kusina Recipe- ROASTED TURKEY WITH MAPLE MUSTARD SAUCE

Idol sa Kusina Recipe for Episode 73- Dec. 9, ROASTED TURKEY WITH MAPLE MUSTARD SAUCE.

INGREDIENTS:
1 WHOLE TURKEY ABOUT 5KLS.
¼ CUP VEGETABLE OIL 

SPICE RUB:
1 TBSP GARLIC POWDER
1 TBSP SALT
1 TBSP CORIANDER POWDER
½ TBSP BLACK PEPPER 

MAPLE MUSTARD SAUCE:
1 CUP DIJON MUSTARD
1 CUP MAPLE SYRUP 

image and recipe credit: idolsakusina


PROCEDURE:
1. MIX GARLIC POWDER, SALT, CORIANDER, AND PEPPER TOGETHER. 
2. LIGHTLY OIL TURKEY BREAST. RUB SPICE MIXTURE INTO TURKEY BREAST. 
3. BAKE TURKEY BREAST IN A SHALLOW ROASTING PAN AT 325°F (160°C) UNTIL INTERNAL TEMPERATURE REACHES 170°F | 75°C (ROASTING TIME FOR A 4 TO 6 POUND TURKEY BREAST IS APPROXIMATELY 1 1/2 TO 2 1/4 HOURS; A 6 TO 8 POUND BREAST TAKES 2 1/4 TO 3 1/4 HOURS). LET TURKEY BREAST REST FOR 15 MINUTES BEFORE SLICING. SERVE WITH MAPLE MUSTARD SAUCE. 
4. FOR MAPLE MUSTARD SAUCE: MIX TOGETHER THE DIJON MUSTARD AND MAPLE SYRUP. 
MAKES 4 TO 6 SERVINGS.

Monday, 10 December 2012

Idol sa Kusina Recipe- MAGIC STUFFED ROAST CHICKEN

Idol sa Kusina Recipe- Episode 73, Dec. 9- MAGIC STUFFED ROAST CHICKEN.

INGREDIENTS
2 whole chickens, at least 1.3 kg each
For Brine:
One half cup MAGGI MAGIC SARAP
One half cup brown sugar
One half cup white sugar
2 lemons, juiced
enough water to cover chicken

For Stuffing:
One fourth cup butter
2 cups diced longganisa, casings removed
1 cup diced bacon
One and a half cups chopped squash
One and a half cups chopped carrots
One and a half cups chopped sweet potatoes
2 cups chopped potatoes
enough water to cover vegetables
One fourth cup maple syrup
One fourth cup unsalted butter, softened
1 tbsp chopped garlic
1 cup chopped white onions
One half tsp dried rosemary
One half tsp dried thyme
2 8g sachets MAGGI MAGIC SARAP
1 tsp pepper
image and recipe credit: idolsakusina

PROCEDURE:

1. For the brine: Mix all ingredients in a non-reactive container. Ensure that chickens are submerged in water. Leave to brine inside the refrigerator for at least 12 hours.

2. In a sauté pan, melt butter. Add longganisa and bacon. Cook for 8-10 minutes. Set aside to cool.

3. In a stockpot, boil squash, carrots, sweet potatoes and potatoes in water until tender. Drain, then mash. 

4. Combine mashed vegetables with remaining ingredients, including longganisa and bacon. Mix well and use to stuff cavity of brined chickens. Cover in foil.

5. Roast in a preheated 350F oven, at the bottommost rack. Remove foil after 30 minutes. Brush with MAGGI MAGIC SARAP dissolved in water every 10 minutes. Brush with butter during the last 10 minutes of roasting. Cooking time is approximately 1 hour 45 minutes.

Blurb: Place excess stuffing in a baking dish and cover with foil. Bake alongside chicken and serve on the side.

Idol sa Kusina Recipe- GIANT MEATBALLS W/ TOMATO, CHILI, and ANCHOVY SAUCE

Here's Idol sa Kusina Recipe for Episode 73- Dec. 9 GIANT MEATBALLS W/ TOMATO, CHILI, and ANCHOVY SAUCE.

INGREDIENTS:
  • 500G PORK MINCE
  • 500G VEAL MINCE
  • 2 TBS. RICOTTA
  • 1 EGGS
  • ¼ CUP FINELY GRATED PARMESAN CHEESE
  • 2 HANDFULS OF FRESH BREAD CRUMBS
  • 2 SPRIGS OF THYME
  • 2 CLOVES GARLIC CLOVES, CRUSHED
  • 1 TSP TOMATO PASTE 
  • 6 CUBES FIRM MOZZARELLA, 3CM X 3CM 
  • TOMATO SAUCE:
  • 2 TBS. OLIVE OIL
  • 1 ONION, FINELY CHOPPED
  • 2 CLOVES GARLIC, FINELY CHOPPED
  • 3 ANCHOVY FILLETS
  • 1 CHILLI FINELY CHOPPED
  • 1 BAY LEAF
  • 1 CAN CRUSHED TOMATOES
  • ½ CUP WHITE WINE
  • 2 X 700 ML TOMATO PASSATA (TOMATO PUREE)
  • 6 BASIL LEAVES, TORN
  • FRESHLY GROUND SALT AND PEPPER

image and recipe credit: idolsakusina

PROCEDURE:

1. TO MAKE THE SAUCE: HEAT THE OIL IN A LARGE HEAVY BASED SAUCEPAN (THAT CAN GO IN THE OVEN).
2. ON MEDIUM LOW HEAT, FRY THE ONION, GARLIC, ANCHOVIES AND CHILLI UNTIL SOFT. ADD THE WHITE WINE AND COOK OFF FOR 5 MINUTES. NOW ADD THE CRUSHED TOMATOES, THE PASSATA AND BAY LEAVES. SEASON WITH SALT AND PEPPER. BRING TO THE BOIL AND THEN TURN DOWN TO A LOW HEAT
3. SIMMER FOR 30 MINUTES. NOW ADD THE BASIL.
4. PRE HEAT THE OVEN TO 200?C.
FOR THE MEATBALLS:
1. MIX THE VEAL AND PORK MINCE WITH RICOTTA, EGG, PARMESAN, BREAD CRUMBS, PARSLEY, THYME, TOMATO PASTE AND THE GARLIC. SEASON WITH SALT AND PEPPER. COMBINE WELL WITH YOUR HANDS.
2. FORM THE MIXTURE INTO LARGE BALLS (SIZE OF A TENNIS BALL). PIERCE THE MEATBALL WITH THE MOZZARELLA AND ENSURE YOU SEAL WELL WITH THE MEAT. PLACE MEATBALLS ON TO A TRAY AND BAKE IN THE OVEN AND COOK FOR 15 TO 20 MINUTES. 
3. ONCE COOKED, ADD THE MEATBALLS TO THE SAUCE, AND PLACE BACK INTO THE OVEN AND COOK FOR ANOTHER 35 MINUTES AT 180?C.
SERVE WITH A LITTLE FRESHLY GRATED PARMESAN.

Jollibee Win a Trip to the Philippines Promo- How to Join and Win?

How to Join and Win on Jollibee's Win a Trip to the Philippines Promo?

WIN A TRIP TO THE PHILIPPINES PROMO

Promo Mechanics

WHO CAN JOIN:

1. The contest is open to females and males 18 years old and above.

2. Participants must be residing outside the Philippines and must be a holder of a foreign passport valid 6 (six) 

months from the travel period.

3. Employees of Jollibee Foods Corporation and its third party agencies and business partners; as well as their 

relatives up to the 4th civil degree of consanguinity and affinity are disqualified from joining this promo.

4. Promo duration will run from November 26, 2012 to January 18, 2013.



HOW TO JOIN:

1. Interested participants will be invited to visit the Happy Filipino website: www.thehappyfilipino.com.

2. Participants are required to register on the website to have full access (e.g. participating in the promo, leaving 

comments, etc):

 Complete Name

 Age

 Email Address

 Country

 Password

3. Using the Itinerary Generator (www.thehappyfilipino.com/jollibeeplanner) participants select a pre-determined 

destination of their choice and click “VOTE” to serve as their raffle entry:

For more information about the Promo, click here!

Sunday, 9 December 2012

Jollibee- JolliMilyonaryo Raffle Promo- How to Join and Win?

How to Join and Win on Jollibee's JolliMilyonaryo Raffle Promo?

Are you ready to be a MILLIONAIRE? Then Drive-Thru your nearest Jollibee store or order through 87000 Jollibee Delivery or visit www.jollibeedelivery.com and upgrade any value meal with a Coca-cola product to get you one (1) Raffle coupon to this year's JOLLIMILYONARYO!


Saturday, 8 December 2012

TV5's Chef vs. Mom won Best Lifestyle Program at the 2012 Asian Television Awards

TV5‘s Chef vs. Mom - an ultimate mother and son cooking showdown - won Best Lifestyle Program at the 2012 Asian Television Awards (ATA) held at the Shangri-LaHotel in Singapore last December 6.

Chef vs. Mom bested Singapore’s “Passage to Abu Dhabi,” “Chef On The Road,” and “Lonely Planet Six Degrees China - Episode Shanghai”; India’s “Band Baajaa Bride with Sabyasachi”; and Malaysia’s “Axian Food Adventures (Season 2)” and “Now Everyone Can Fly to New Zealand.”


Sarap Diva December 8 Episode with Randy and Raymart Santiago

Watch Sarap Diva December 8 Episode with Randy and Raymart Santiago.

This Saturday (December 8), Asia’s Songbird Regine Velasquez-Alcasid welcomes into her kitchen the Santiago brothers Randy and Raymart.

Regine is treated to Randy's specialty to be prepared "express" and to be served exquisitely.

Meanwhile, Raymart treats her to a dish that will soon grace the menu of his very own restaurant, Red Garlic.

Listen to naughty and nice stories of the Santiago brothers on growing up, falling in love, and building their respective families. 


Share the laughter, share the music, and share the love for food with Regine, Randy, and Raymart in Sarap Diva, this Saturday December 8, 9:40am only on GMA.

Wednesday, 5 December 2012

Idol sa Kusina Recipe- MAGIC BBQ

Here's Idol sa Kusina Recipe for Episode 72 / Dec. 9- MAGIC BBQ.

Ingredients:
  • 3kg skinless pork kasim, thinly sliced
  • 50g Maggi Magic Sarap
  • ½ cup oil for brushing
  • Barbecue Sauce:
  • 4 cloves garlic, mashed
  • ¼ cup soy sauce
  • ½ cup banana catsup
  • ½ cup brown sugar
  • 3 pcs. Red chilli, minced
image and recipe credit: idolsakusina

Procedure:

1. Soak bamboo skewers in water for 1 hour.
2. Cut sliced pork into bite size pieces. Lightly season with MAGGI MAGIC SARAP and skew w/ barbeque sticks.
3. To make the barbeque sauce, mix garlic, soy sauce, catsup, sugar and chili.
4. Check seasoning and adjust to preference.
5. Preheat a clean and grill.
6. Brush pork with vegetable oil and grill the pork for 1minute per side.
7. Brush with the barbeque sauce and grill for another minute.
8. Serve immediately with vinegar flavored with garlic and chili.

Idol sa Kusina Recipe- CAJUN CHICKEN LOLLIPOPS

Here's Idol sa Kusina Recipe for Episode 72 / Dec. 2- CAJUN CHICKEN LOLLIPOPS. 

Ingredients:
  • 12 PCS. CHICKEN WING FIRST JOINTS (ALSOCALLED "DRUMETTES") 
  • 1 CUP HOT PEPPER SAUCE
  • VEGETABLE OIL FOR DEEP FRYING
  • 8 TABLESPOONS UNSALTED BUTTER
  • 2 TEASPOONS PLUS 2 TABLESPOONS CAJUN SEASONING
  • 3/4 CUP ALL-PURPOSE FLOUR

image and recipe credit:idolsakusina


PROCEDURE:

1. STAND A DRUMETTE ON ITS WIDE END, AND, HOLDING THE NARROW BONE AT THE
TOP, USE A PARING KNIFE TO PUSH AND SCRAPE THE SKIN AND MEAT DOWN-
WARD TO EXPOSE THE BONE AND MAKE A PLUMP "LOLLIPOP" OF CHICKEN AT
THE BOTTOM. REPEAT WITH THE REMAINING DRUMETTES. TOSS THE LOLLIPOPS
IN 1/2 CUP OF THE HOT PEPPER SAUCE IN A NONREACTIVE BOWL (SEE COOK'S
NOTE, BELOW) AND REFRIGERATE FOR 1 HOUR.
2. HEAT ABOUT 3 INCHES OF OIL IN A DEEP, HEAVY-BOTTOMED POT OVER MEDIUM HEAT UNTIL A DEEP-FRY THERMOMETER REGISTERS 375 DEGREES F. WHILE THE
OIL HEATS, MELT THE BUTTER WITH THE REMAINING 1/2 CUP HOT SAUCE AND 2 TEASPOONS OF THE CAJUN SEASONING. STIR TO BLEND WELL AND SET THE MIX-
TURE ASIDE IN A WARM SPOT.
3. LINE A LARGE PLATE WITH PAPER TOWELS. WHISK FLOUR WITH THE REMAINING
2 TABLESPOONS CAJUN SEASONING. FRY UNTIL GOLDEN BROWN, ABOUT 7
MINUTES. DRAIN ON PREPARED PLATE.
4. WHEN ALL THE LOLLIPOPS ARE COOKED, PUT THEM IN A LARGE BOWL AND TOSS
THEM WITH THE WARM SPICED BUTTER. SERVE LOLLIPOPS WARM OR AT ROOM TEMPERATURE.

Idol sa Kusina Recipe- ROLLED LASAGNA

Here's Idol sa Kusina Recipe for Episode 72 / Dec. 2- ROLLED LASAGNA.

INGREDIENTS:
  • 1LB. GROUND BEEF
  • 1JAR (26 OZ.) SPAGHETTI SAUCE
  • 1/4 CUP A.1. ORIGINAL STEAK SAUCE (OPTIONAL)
  • 1 EGG, LIGHTLY BEATEN
  • 1CUP (8 OZ.) RICOTTA CHEESE
  • 1/2CUP KRAFT GRATED PARMESAN CHEESE, DIVIDED
  • 9LASAGNA NOODLES, COOKED, DRAINED
  • 2CUPS KRAFT SHREDDED LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE, DIVIDED
image and recipe credit: idolsakusina


PROCEDURE:
  • PREHEAT OVEN TO 350°F. BROWN MEAT IN SKILLET ON MEDIUM-HIGH HEAT; DRAIN. COMBINE SPAGHETTI SAUCE AND STEAK SAUCE. REMOVE HALF OF THE SAUCE MIXTURE; STIR INTO MEAT IN SKILLET. SET REMAINING SAUCE MIXTURE ASIDE FOR LATER USE. 
  • MIX EGG, RICOTTA CHEESE AND 1/4 CUP OF THE PARMESAN CHEESE. SPREAD EACH NOODLE WITH 2 HEAPING TABLESPOONFULS OF THE RICOTTA MIXTURE. TOP EVENLY WITH A SCANT 1/4 CUP MEAT MIXTURE AND 2 HEAPING TBSP. MOZZARELLA CHEESE. ROLL UP EACH NOODLE, STARTING AT ONE OF THE SHORT ENDS. PLACE IN GREASED 8-INCH SQUARE BAKING DISH. POUR REMAINING SAUCE MIXTURE OVER NOODLES. SPRINKLE WITH THE REMAINING PARMESAN AND MOZZARELLA CHEESES; COVER WITH FOIL. 
  • BAKE 45 MIN. OR UNTIL HOT AND BUBBLY.

Tuesday, 4 December 2012

Taste Buddies Recipe- Malunggay and Basil Pesto

Here's Taste Buddies Recipe- Malunggay and Basil Pesto.

What we need:

1 cup Malunggay/Basil
4 pcs, sun dried tomatoes
1/4 cup cashew nuts
1 clove garlic
1/4 cup olive oil
salt and pepper to taste
1 whole coconut/buko

What to do:

Clean basil and malunggay leaves.
Drain sun-dried tomatoes.
Process the basil leaves, sun-dried tomatoes and nuts.
Add garlic and olive oil.
Grate the flesh of the coconut/buko to resemble noodles.
Mix pesto with the "noodles".

recipe credit:taste buddies

Taste Buddies Recipe- Ampalaya Burger

Here's Taste Buddies Recipe- Ampalaya Burger.

What we need:

250g ground pork
1pc red onion, minced
2 cloves garlic, minced
2 tbsp ampalaya, diced
1pc egg
1/2 cup all purpose flour
salt and pepper to taste
oil

What to do:
Combine everything in a bowl and mix well.
Shape the mixture into patties.
Pan fry the patties until cooked.

recipe credit:taste buddies

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