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Tinolang Manok sa Gata Recipe

- December 05, 2014 No Comments
Tinolang Manok sa Gata Recipe
Tinolang Manok sa Gata
by Mommy Carla

Meet Mommy Carla, the loving mommy of Daniel Padilla.Try her special Tinolang Manok sa Gata that is truly a family favorite.

kusina ingredients 
  • 1 kilo whole chicken, cut into pieces
  • 3 tbsp oil
  • 2 tbsp garlic, minced
  • 3 tbsp ginger, minced
  • ¼ cup onions, minced
  • 1 cup dahon ng sili
  • 1 cup malunggay
  • 2 papaya or sayote, chopped into bite size pieces
  • 2 pcs Knorr Chicken Cubes
  • 1 pack Knorr Ginataang Gulay Mix diluted in 1 cup of water
  • 2 siling haba
kusina instructions

1. Pre-heat oil in a pan.
2. Saute garlic, onions, and ginger.
3. Add the chicken and saute until light brown in color.
4. Pour 1 liter of water and simmer until the chicken is cooked.
5. Add 2 Knorr Chicken Cubes.
6. Add the papaya.
7. Pour Knorr Ginataang Gulay Mix dissolved in 1 cup of water.
8. Add siling haba, dahon ng sili and malunggay. Let it simmer for 2 to 3 minutes.
9. Add patis if needed.

Bangus Belly Fillet Recipe

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Bangus Belly Fillet Recipe
Bangus Belly Fillet
by Mommy Anna  
Try Mommy Anna's delicious Bangus Belly fillet made even better with Knorr Liquid Seasoning. An easy but flavorful recipe for your kids and family.

kusina ingredients 
  • 1 whole bangus belly fillet
  • 3 tbsp olive oil
  • 3 tbsp Knorr Liquid Seasoning
  • 2 tsp black pepper, crushed
  • 2 cloves garlic, chopped finely
  • ½ onion, chopped finely
  • 1 tomato, chopped finely
  • 1 thumb ginger, chopped finely
  • juice from 2 lemon wedges
kusina instructions

1. Wash the bangus belly fillet thoroughly and pat dry.

2. Marinate bangus in mixture of olive oil, garlic, black pepper, onions, tomatoes, ginger, lemon and, Knorr Liquid Seasoning.

3. Wrap in foil and cook in the oven for 30 minutes (350 degrees celcius) or until brown.

Banoffee Milkshake Recipe

- November 13, 2014 No Comments
Banoffee Milkshake
Banoffee Milkshake
by M.Y. San Grahams

Who doesn't love a nice, rich slice of banoffee pie? Look, you can have it in milkshake form too! Banoffee is an English dessert made from bananas, cream and toffee from boiled condensed milk (or dulce de leche), either on a pastry base or one made from crumbled biscuits and butter. Some versions of the recipe also include chocolate, coffee or both.

kusina ingredients 
  • 4½ pieces bananas
  • 2¼ cups ice
  • ¾ cup evaporated milk
  • ¾ cup M.Y. San Grahams Honey Crushed
  • ½ cup condensed milk caramel
  • 1½ tsp cinnamon
kusina instructions
1. To make condensed milk caramel, remove label from the can. Place can in a pressure cooker or pot, and fill with water until can is completely submerged.  Pressure cook for 1 hour and 15 minutes, or boil in a pot for 3 hours.

2. Mix cinnamon and M.Y. San Grahams Honey Crushed. Set aside

3. In a blender, combine all remaining ingredients and blend until smooth.

4. Place graham-cinnamon mixture into the bottom of each glass. Pour in the banana smoothie mixture.

5. Garnish with crushed graham and sliced bananas (optional)

Buko Pandan Pie Recipe

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Buko Pandan Pie Recipe
by M.Y. San Grahams

Pandanus amaryllifolius is a tropical plant, which is commonly known as pandan leaves, and is used widely in Southeast Asian cooking as a flavoring. The leaves are also used as a flavoring for desserts such as pandan cake and sweet beverages. Filipino cuisine uses pandan as a flavoring in buko pandan fruit salad, as well as rice-based pastries and numerous sweet drinks and desserts.

kusina ingredients 
  • 1 cup crushed M.Y. San Grahams Honey (10 crackers)
  • 8 tbsp unsalted butter, melted
  • ½ cup condensed milk
  • 1 cup all purpose cream, chilled   
  • 1 cup buko, shredded   
  • 1 cup buko juice
  • ⅛ tsp pandan extract
  • 1 bar green gulaman
kusina instructions
1. Combine crushed MY San Grahams and melted butter in a mixing bowl. Spread and press the crumb mixture evenly onto the bottom of pan. Chill for 10 minutes.

2. Whip all purpose cream till doubled in volume. Gently mix in condensed milk and buko pandan extract until well blended. Stir in shredded buko. Set aside in the refrigerator.
3. Break and soften gulaman bar in the cup of buko juice. Boil until gulaman is dissolved. Cool slightly. Pour and stir quickly the gulaman mixture into whipped cream.
4. Spread filling over the pie crust. Chill and serve.

tip: Add 2 tablespoons of desiccated coconut per 8 servings for added taste.

Kung Pao Chicken Recipe

- November 09, 2014 No Comments
Kung Pao Chicken Recipe
Kung Pao Chicken
Gong Bao Ji Ding

The secret of making Kung Pao Chicken is to first season the oil with ginger, garlic, and dried chilies. Make sure to open the window and turn on your exhaust fan when cooking the chilies, as the aroma can he very strong. Use the whole dried red chilies that are 3 to 4 inches in length. The heat often varies, depending on the freshness of the chilies.

kusina ingredients 
  • 1 lbs skinless, boneless chicken thigh or breast, cut into 3/4-inch cubes
  • 4 tsp soy sauce
  • 2 tsp Chinkiang or balsamic vinegar
  • 2 tsp cornstarch
  • 1 tsp plus 1 tablespoon Shao Hsing rice wine or dry sherry
  • 1 tsp salt
  • ½ tsp sugar
  • 2 tbsp Homemade Chicken Broth
  • 2 tbsp vegetable oil
  • 2 tbsp minced garlic
  • 2 tbsp minced ginger
  • 2 dried red chilies, split lengthwise
  • 2 large red bell peppers, cut into 1-inch cubes
  • ¾ cup shelled, raw peanuts
  • ¼ cup minced scallions
kusina instructions
1. Preheat the oven to 375°F. In a medium bowl combine the chicken, 2 teaspoons of the soy sauce, the 1 teaspoon rice wine, the cornstarch, and sugar. 
2. In a small bowl combine the broth, vinegar, and the remaining 1 tablespoon rice wine and 2 teaspoons soy sauce. Set aside. Scatter the peanuts on a baking pan and roast 7 to 10 minutes or until golden brown. Set aside to cool.

3. Heat a flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the oil, add the garlic, ginger, and dried chilies, and stir-fry 20 seconds. 
4. Carefully add the chicken mixture, spreading it evenly evenly in the wok. Cook undisturbed 1 minute, letting the chicken begin to brown. Then, using a metal spatula, stir-fry 1 minute, or until the chicken is browned on all sides but not cooked through. Transfer to a plate.

5. Swirl the remaining 1 tablespoon oil into the wok over high heat. Add the bell peppers and stir-fry 1 minute or until slightly softened. Return the chicken to the wok. 
6. Stir the broth mixture, swirl it into the wok, and stir-fry 1 minute or until the chicken is just cooked through. Add the peanuts, salt, and scallions and stir-fry 30 seconds or until the scallions are bright green. Discard the chilies before serving.

Chinese Barbecued Pork Recipe

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Chinese Barbecued Pork
Char Siu

Barbecued pork is sold in many restaurants in Chinatown. However, if you don't live near a restaurant source, here is an easy recipe for making your own at home that is actually far superior. This makes more than you need for Cellophane Noodles, Mushrooms, and Barbecued Pork, but you'll find homemade barbecued pork is an excellent appetizer simply served warmed.

kusina ingredients 
  • 1 pound lean pork butt
  • 2 tbsp sugar
  • 1 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp black soy sauce
  • 1 tbsp Shao Hsing rice wine or dry sherry
  • 1 tbsp bean sauce
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1/8 tsp ground white pepper
kusina instructions
1. Quarter the pork lengthwise. Rub with 1 tablespoon of the sugar. Put it in a large bowl and set aside for 15 minutes. Pour off any excess liquid. In a bowl, combine the soy sauce, hoisin sauce, black soy sauce, rice wine, bean sauce, sesame oil, pepper, and remaining 1 tablespoon sugar. Pour the mixture over the pork, making sure the pork is well coated. Cover loosely with plastic wrap and refrigerate 6 to 8 hours, turning the pork from time to time.

2. When ready to roast, let the pork come to room temperature. Preheat the broiler. Put a rack in a roasting pan and add water to a depth of ¼ inch. Remove the pork from the marinade, reserving the marinade. Using your hands, evenly spread the honey on the pork. Put the pork on the rack, leaving about 1 inch of space between the pieces.

3. Carefully place the pan under the broiler (the pork should be about 4 inches from the broiler element), and broil until the meat is just beginning to char slightly, 7 to 10 minutes. Monitor the water level in the roasting pan to make sure it never falls below ¼ inch.

4. Turn the pork, brush with the reserved marinade, and broil until the meat is just beginning to char, 7 to 10 minutes, or until the pork registers 155°F when tested with a meat thermometer. If the pork is getting too charred, cover loosely with a small piece of aluminum foil.

5. Carefully remove the pork from the broiler and set on a cutting board to cool 10 minutes. Slice ¼ inch thick and serve warm or at room temperature.

Chili Shrimp Recipe

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Chili Shrimp

Chili bean sauce, a condiment made of capsicum, salt, and soybeans is used in this sumptuous dish. If it's not available, chili sauce can be substituted, but the flavor is not as full. This shrimp has a wonderful balance of salty, sweet, peppery, and hot flavors and is an excellent appetizer served at room temperature.

kusina ingredients 
  • 1 lbs large shrimp, peeled and deveined
  • 1 tsp chili bean sauce
  • ½  tsp sugar
  • 3 tbsp vegetable oil
  • 2 tbsp Shao Hsing rice wine or dry sherry
  • 2 tbsp minced ginger
  • 2 tbsp chopped scallions
  • 2 tbsp soy sauce
  • 1 tbsp salt
  • 1 tbsp minced mild fresh chilies, seeded Cilantro sprigs
kusina instructions
1. In a large bowl combine the salt with 3 cups cold water. Add the shrimp and let soak 1 hour. Drain the shrimp and set on several sheets of paper towels. With more paper towels, pat the shrimp dry. In a small bowl combine the soy sauce, chili bean sauce, and sugar.

2. Heat a flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 2 tablespoons of the oil, add the shrimp, and stir-fry 1 minute or until the shrimp begin to turn pink. Swirl in the rice wine and immediately remove the wok from the heat.

3. Transfer to a plate. Swirl the remaining 1 tablespoon oil into the wok over high heat, add the ginger, scallions, and chilies, and stir-fry 5 seconds. Stir the soy sauce mixture and swirl it into the wok.

4. Return the shrimp to the wok and stir-fry 30 seconds to 1 minute or until the shrimp are just cooked. Garnish with the cilantro sprigs.

Chicken and Choy Sum Recipe

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Chicken and Choy Sum Recipe
Chicken and Choy Sum

Traditional Cantonese cooks, insists on adding a little chicken skin to stir-fry to enrich the taste. They blanches the choy sum in chicken broth to flavor the vegetables. If you don't have black soy sauce, regular soy sauce can be used, but the taste is not as robust.

kusina ingredients 
  • 12 oz boneless chicken breast with skin
  • 6 oz choy sum
  • 2¾ tsp cornstarch
  • 1½ tsp black soy sauce
  • 2 tsp Shao Hsing rice wine or dry sherry
  • 2 tsp plus 2 tablespoons vegetable oil
  • 1 tsp soy sauce
  • ¼ tsp salt
  • 2 tbsp egg white, beaten
  • 1 tbsp oyster sauce
  • 1 cup Homemade Chicken Broth
  • 7 slices ginger
  • 4 small garlic cloves, smashed
kusina instructions
1. Remove the skin from the chicken and set aside a 2-inch-square piece. Cut the chicken into ¼-inch-thick bite-sized slices. In a bowl combine the chicken, rice wine, 2 teaspoons of the cornstarch, the 2 teaspoons oil, the soy sauce, 1 teaspoon of the black soy sauce, and the egg white. Marinate uncovered in the refrigerator 1½ hours. Remove from the refrigerator and set at room temperature 30 minutes.

2. Trim the tops and stems of the choy sum by ¼ inch. Bring ½ cup of the broth to a boil over high heat in a medium saucepan with 3 slices of the ginger and 1 garlic clove. Add the choy sum, cover, reduce the heat to medium, and blanch 1 minute. 

3. Drain the choy sum in a colander and discard the broth, ginger, and garlic. In a small bowl combine the oyster sauce, salt, and the remaining ½ cup broth, ¾ teaspoon cornstarch, and ½ teaspoon black soy sauce.

4. Heat a flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the oil and the remaining 4 slices ginger and 3 garlic cloves. Carefully add the chicken, spreading it evenly in the wok. Cook undisturbed 1 minute, letting the chicken begin to brown. Then, using a metal spatula, stir-fry 2 to 3 minutes or until the chicken is lightly browned on all sides and is just cooked through. Transfer to a platter. Rinse the wok and dry it thoroughly.

5. Swirl the remaining I tablespoon oil into the wok. Add the reserved chicken skin and stir-fry 30 seconds. Add the blanched choy sum and stir-fry 10 seconds. Stir the oyster sauce mixture, swirl it into the wok, and bring to a boil, stirring constantly, until the sauce has thickened, about 1 minute. 

6. Spoon the vegetables and sauce over the chicken, discarding the browned chicken skin.