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Chicken Chorizo Caldereta Recipe

- August 19, 2015 No Comments
Chicken Chorizo Caldereta Recipe
Chicken Chorizo Caldereta
by Chefs Classics

Classic Pinoy dishes are still the ultimate comfort food especially after a long day at school or in the office. Give your meal a makeover by following our new Chicken Chorizo Caldereta recipe. Everyone will surely be raving about your cooking after 

tasting this!

kusina ingredients 
  • 8 to 12 pcs chicken legs
  • ¼ kilo marble potatoes
  • 2 pcs chorizo sausage
  • 2 pcs red or green bell pepper, diced
  • 2 pcs carrots, sliced to cubes
  • 1 pc onion leeks, sliced
  • 1 pc onion, minced
  • ¼ cup black or green olives, sliced
  • ¼ bar cheese, grated
  • 1 can liver spread
  • 1 small pack tomato paste
  • 1 small pack tomato sauce
  • 1 pack caldereta mix (optional)
  • 3 cloves garlic, minced
  • Cooking oil
  • Salt, pepper and chili flakes to taste
  • Water or chicken stock

kusina instructions
1. In a Chef's Classics Safflower Casserole, saute the onion, garlic, chorizo, chicken, onion leeks, potato and carrots.

2. Add some Chicken stock then let it boil. Simmer.

3. Add the tomato paste, tomato sauce, liver spread, bell pepper, green peas, olives and cheese. Season with salt, pepper and chili flakes.

4. Simmer for about 10 to 15 minutes and wait for the sauce to thicken.

Babe Shrimp Recipe

- August 18, 2015 No Comments
Babe Shrimp
by Chefs Classics

Whether it's for family dinner or pulutan, nothing beats a hefty serving of shrimp. Give today's dish a special spin with our Babe Shrimp recipe! Delicious meal with a quick of beer.

kusina ingredients 
  • ½ kilo shrimp, butterfly cut
  • ½ cup basil leaves, chiffonade
  • ½ cup beer
  • 1 pack all-purpose cream
  • 1 pc red apple, diced to cubes
  • 1 pc green apple, diced to cubes
  • 8 cloves of garlic, minced
  • 2 tbsp cooking oil
  • Dash of paprika or cayenne
  • salt and pepper to taste

kusina instructions
1. In a Chef's Classics Melissa Fry Pan, saute the garlic until golden brown.

2. Pour the beer and simmer for 1 to 2 minutes, then add the cream, basil and shrimp.

3. Season it with parika or cayenne, salt and pepper. Simmer again for about 5 minutes or until the sauce thickens.

4. Turn off the heat and add the red and green apples.

Seafood Bicol Express Recipe

- August 17, 2015 No Comments
Seafood Bicol Express Recipe
Seafood Bicol Express
by Chefs Classics

Here's another seafood dish with a kick. Spice up your meal with our recipe of Seafood  Bicol Express! Our favorite seafood in spicy coconut cream? Now, that's comfort food!

kusina ingredients 

  • ½ kilo shrimps 
  • ½ kilo squid, cleaned and sliced 
  • ¼ kilo tuna or any fish of your choice, diced 
  • 2 cups clams or mussels 
  • 2 cups freshly squeezed coconut cream 
  • 1 cup sliced Baguio beans or string beans
  • 1 tbsp shrimp paste 
  • 1 tsp fish sauce 
  • 1 Small ginger, chopped
  • 1 onion, chopped 
  • 2 tomatoes, chopped
  • 3 cloves of garlic, minced
  • Salt and pepper 
  • Chili powder (optional)

kusina instructions
1. In a Chef's Classics Red Carnation Casserole, saute onion, ginger, tomatoes and garlic.

2. Add the shrimp paste and let it simmer for at least 2 minutes. Pour in the coconut cream or gata.

3. Season with salt and pepper, fish sauce and chili powder. 

4. Add in the clams, string beans and shrimps. 

5. Add tuna and squid. Simmer for another 2 minutes, and, voila, it's ready.

6. Best served with steamed rice.

Chop Suey Recipe

- August 16, 2015 No Comments
Chop Suey Recipe
Chop Suey
by Chefs Classics

Make Chop Suey more special by adding prawns! Even the kids will be munching down
their vegetables when they get a whiff of this Chinese dish with twist.

kusina ingredients 
  • ¼ kilo large shrimps or prawns, deveined and peeled
  • ¼ kilo chicken breast fillet
  • Shrimp juice, derived by crushing the head of the shrimp
  • 2 cloves of garlic, minced
  • 2 tsp cornstarch
  • 1 tsp oyster sauce
  • 2 cups sliced cabbage
  • 1 cup snow peas (chicharo)
  • 1 cup chicken liver, sliced
  • 1 cup young corn
  • 1 cup water
  • 1 medium size green bell pepper, sliced
  • 1 medium size red bell pepper, sliced
  • 1 medium size carrots, sliced thinly
  • 1 small cauliflower, cut into small pieces
  • 1 large white onion, diced
  • Sesame oil for sauteing
  • Salt and pepper
kusina instructions
1. Heat Chef's Classics' Daisy Wok, then saute the garlic and onion in sesame oil.

2. Add the boneless chicken and saute for 2 minutes.

3. Put in the chicken liver and let it simmer for a minute.

4. Pour in the shrimp juice and 1 cup water. Bring mix to a boil. Cover the wok and simmer for 5 minutes.

5. Add the shrimp then season with some salt and pepper.

6. Add the oyster sauce.

7. Put in the cauliflower, young corn and cabbage then mix well.

8. Add the carrots, snow peas and bell pepper. Cover the wok and simmer for about 2 minutes. Be careful not to overcook the vegetables.

9. Dilute the cornstarch in ¼ cup water then pour the mixture into the pot. Mix well.

10. Turn off heat and serve with steamed rice.

Zsadobo Recipe

- August 15, 2015 No Comments
Zsadobo Recipe
by Chefs Classics

Learn secret celebrity family recipes! ZsaZsa and Karylle think everyday dishes can be made better with oyster sauce, especially Adobo! Enjoy the sweet and savory taste of the Zsadobo! To make this delicious Zsadobo, you will need the following ingredients:

kusina ingredients 

  • 1 kilo Pork Liempo
  • 4 cloves of Garlic (chopped)
  • 4 pcs Laurel Leaves
  • ½ cup Mama Sita's Distilled Cane Vinegar
  • ½ cup Mama Sita's Soy Sauce
  • 2 tbsp Mama Sita's Oyster Sauce
  • 1 tbsp Peppercorn

kusina instructions
1. Lay pieces pork liempo cuts in a container. Add chopped garlic, peppercorns, and laurel leaves. To achieve the Zsadobo taste, add Mama Sita's Distilled Cane Vinegar, Mama Sita's Soy Sauce, and Mama Sita's Oyster Sauce. 

2. Mix all the ingredients until the pork liempo is evenly coated. For better flavor, store in fridge and marinate overnight.

3. After the marinade has set in the meat, cook the Pork Adobo in medium heat and bring it to a boil. To achieve tender meat pieces, boil for at least an hour - the longer it boils, the more tender the pork will be.

4. For added crispiness, set aside the sauce and fry the pieces pork adobo in olive oil until the sides turn brown. 

5. To serve, top the fried pork adobo pieces with the sauce. 

Grilled Chicken Kebabs Recipe

- August 14, 2015 No Comments
Grilled Chicken Kebabs Recipe
Grilled Chicken Kebabs Recipe
by Mama Sita's

a stick of grilled chicken brochettes marinated in Mama Sita's Caldereta Mix, onions, red and green bell peppers. You may use lamb instead of chicken. Soak barbecue sticks in water to prevent the sticks from burning.

kusina ingredients 

  • ½ kilo Chicken thigh, boneless, cut into 1 x 1 inch pcs
  • 1 pouch Mama Sita's Caldereta Mix
  • 1 pc Red Bell Pepper, cut into ½ x ½ inch cubes
  • 1 pc Green Bell Pepper, cut into ½ x ½ inch cubes
  • 2 pcs Red Onion cut into ½ x ½ inch cubes
  • 10 pcs 8" long Bamboo Skewers

kusina instructions
1. Pre-heat grill.

2. Thread 2 pieces of green bell pepper, 2 pieces red bell pepper, 3 pieces chicken meat and 1 piece red onion onto each of 10 sticks.

3. Grill over medium-hot coals until chicken is completely cooked, about 5 minutes on each side.

Vegetarian Hot Pot Recipe

- August 13, 2015 No Comments
Vegetarian Hot Pot Recipe
Vegetarian Hot Pot
by Mama Sita's

Our simple version of the healthy shabu-shabu without the meat and seasoned with our Mama Sita's Pang-gisa Mix.

kusina ingredients 

  • 1 pack Vermicelli noodles, soaked in water
  • 1 pouch Mama Sita's Pang-Gisa Mix
  • 2 tbsp Mama Sita's Oyster Sauce
  • 1 tbsp Ginger, cut into strips
  • 10 pcs Shiitake Mushroom
  • 5 pcs Young Corn, sliced
  • 1 pc Onion, sliced
  • 1 stalk Leeks, sliced
  • 1 cup Chinese Cabbage, sliced
  • ½ cup Carrots, sliced
  • 4 cups water (or soup stock)

kusina instructions
1. In a saucepan, boil soup stock.

2. Add vegetables, sotanghon, Mama Sita's Oyster Sauce and Mama Sita's Pang-Gisa Mix.

3. Bring to a boil and cook until vegetables are done. Serve hot.

Hasa-Hasa Sa Luyang Dilaw Recipe

- August 12, 2015 No Comments
Hasa-Hasa Sa Luyang Dilaw Recipe
Hasa-Hasa Sa Luyang Dilaw
by Mama Sita's

A simple fish dish using Mama Sita's Coco nectar vinegar with a hint of turmeric.

kusina ingredients 

  • ½ kilo Hasa-hasa or Mackerel, cleaned and cut into serving pieces
  • 1 pc Onion, sliced
  • 1 pc Luyang Dilaw (Turmeric), thinly sliced
  • 1 tbsp Oil
  • 2 tbsp Mama Sita's Young Coconut Vinegar
  • 4 tsp Sugar
  • 1 tsp Cornstarch, dissolved in 2 tsp water
  • ½ cup Oil, for frying fish
  • ¾ cup Water
  • Salt and Pepper to taste

kusina instructions
1. Fry fish and set aside. Discard the oil.

2. Heat 1 tbsp cooking oil. Saute onion and turmeric. As the onion wilt, add the water, Mama Sita's Young Coconut Vinegar, sugar, salt and pepper. 

3. Cook over high heat and bring to a boil but do not stir.

4. Add the fish and continue cooking for another 5 minutes.

5. Stir in the dissolved cornstarch and continue cooking for another 3 minutes or until the sauce thickens. Serve immediately.