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No-Bake Cheesecake Recipe

- February 08, 2016 No Comments
No-Bake Cheesecake Recipe
No-Bake Cheesecake
by Home Foodie

I have a weakness for a good cheesecake and this easy recipe has stolen my heart. The graham cracker crust is the best and easiest to make and the simple ingredients make this a family favorite around our house! This is good with any kind of canned or fresh fruit.

kusina ingredients 
  • 1½ cups crushed LA PACITA GRAHAM CRACKERS
  • ½ cup MAGNOLIA GOLD BUTTER, melted
  • 2 tbsp sugar
  • 1 tbsp lemon rind (optional)
  • ½ tsp cinnamon powder
for Filling:
  • 1 can blueberries in syrup (400 g)
  • 1 pack MAGNOLIA CREAM CHEESE (225 g), softened
  • ¼ cup sugar
  • 1 tbsp unflavored gelatin
kusina instructions
1. For the crust, mix crumbs with cinnamon, sugar, margarine and rind. Divide mixture into two then press on a 9” pie plate or removable bottom pan. Chill.

2. For the filling, beat cream cheese and sugar until light and well blended.

3. Meanwhile, bloom gelatin with 1 tbsp milk. Add remaining milk and dissolve gelatin mixture over low heat. Add to cream cheese while still hot. Mix well.

4. In a separate bowl, whip cream until stiff then fold into cream cheese mixture. Pour onto crumb-lined pan. Chill for 4-6 hours. Top with preferred topping.

Home Foodie is all about inspiring home cooks to reinvent favorites and recreate dishes from food discoveries using San Miguel Pure Foods products.

Roasted Pork Belly Recipe

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Roasted Pork Belly Recipe
Roasted Pork Belly
by Lee Kum Kee

This is very easy and the crackling turned out the best of anytime you've ever roasted pork. The skin is fantastically crunchy and stays so for hours. The meat is juicy and flavorful too. The pork slices cleanly. This is just such an easy and almost fool-proof recipe too.

kusina ingredients 
  • 1.2 kg Pork Belly
  • 150 grms Lee Kum Kee Panda Brand Oyster Sauce
  • 3 whole Garlic Bulbs; peeled, crushed and roughly chopped
  • 3 whole Red Onions; peeled and chopped
  • 1 Lemon; slice the zest and squeeze out the lemon juice
  • ½ cup Oregano Leaves; washed and chopped
  • 1/8 cup Salt; rub around the pork evenly
  • 4 tbsp Crushed Black Pepper Seasoning Mix
  • 2 tsp Salt in 1 liter Water
  • 4-5 stalks Lemongrass
kusina instructions
1. Cook the pork belly in boiling water for 5 minutes then take it out.

2. Boil the seasoning mix and put in the pork belly, cook for 45 minutes then take out and drain.

3. Using a needle, poke a lot of holes in the pork skin.

4. Wrap the pork belly with aluminum foil and place it in a baking tray. Leave the side with the pork skin unwrapped and facing the top. Coat the skin with a thick layer of coarse salt.

5. Bake the pork belly in a preheated oven in the highest temperature with top heater only for about 25 minutes. Discard the salt on the pork skin. 

6. Roast again until the pork skin starts crackling and turns crispy and golden yellow. The whole process should take around 40 minutes.

Beef Kaldereta Recipe

- February 07, 2016 No Comments
Beef Kaldereta Recipe
Beef Kaldereta
by Lee Kum Kee

Caldereta, also spelled as Kaldereta, is a beef stew and considered a comfort food due to its rich ingredients and spicy taste. The stew is very popular in Philippines, mainly on the Luzon island, and has been around for a very long time. The dish is simple to prepare and does not take very long. Over the years, the dish has become a staple at every fiesta and a common household preparation. The dish is also served commonly at the local Filipino turo-turo places, otherwise known as the point-point joints.

kusina ingredients 
  • 2 lbs Beef; cubed
  • 3 Garlic Cloves; crushed and chopped
  • 1 Onion; finely chopped
  • 1 small Red Bell Pepper; sliced
  • 1 small Green Bell Pepper; sliced
  • 2 cups Beef Broth
  • 2 cups Potatoes; sliced
  • 2 cups Carrots; sliced
  • 1 cup Tomato Sauce
  • ½ cup Liver Spread
  • 2/3 cup Green Olives
  • 2 tsp Lee Kum Kee Soy Sauce
  • 1 tsp Crushed Chili or Red Pepper
  • 3 large Bay Leaves
  • Salt and Pepper; to taste
kusina instructions
1. Heat the cooking oil in the cooking pot.

2. Saute the onion and garlic. Add the beef and the soy sauce and cook for 5 minutes or until the color turns to light brown.

3. Add the dried bay leaves and crush pepper. Stir.

4. Add the liver spread. Stir.

5. Pour in the tomato sauce and beef broth.

6. Cook the beef until it becomes tender (about 30 minutes if using a pressure cooker, or 1 to 2 hours if using an ordinary pot).

7. Add potatoes and carrots. Cook for 8 to 10 minutes.

8. Put the green olives and bell peppers in the cooking pot. Stir and continue to cook for 5 minutes more.

9. Add salt and pepper to taste. Serve hot and Enjoy!

Soy-Glazed Salmon Recipe

- February 06, 2016 No Comments
Soy-Glazed Salmon
by Lee Kum Kee

People have been enjoying salmon as a food ever since this beautiful fish appeared in the Earth's waters. Like other fish, in addition to being consumed in fresh form, preservation techniques such as smoking or salting were used to preserve the salmon. Smoked salmon is still considered traditional fare in many cuisines throughout the world.

kusina ingredients 

  • 2 pounds Salmon Fillet
  • ¼ cup Brown Sugar; packed
  • ¼ cup Olive Oil
  • 3 tbsp Lee Kum Kee Soy Sauce
  • 2 tbsp Fresh Lemon Juice
  • 2 tbsp Water
  • Lemon Wedges; for serving

kusina instructions
1. Preheat oven to 400 degrees with rack in center. Then make the glaze: In a small bowl, stir brown sugar, olive oil, soy sauce, lemon juice and water until the sugar has dissolved.

2. Cut salmon fillet into 4 equal sized pcs. Arrange them skin side down, in a single layer in a baking dish. Pour the glaze over the fish and turn it to coat evenly.

3. Bake until the salmon is opaque but still bright pink inside, basting every few minutes with glaze from the baking dish, 15 to 20 mins. Serve with lemon wedges.

Kangkong Espesyal Recipe

- February 05, 2016 No Comments
Kangkong Espesyal Recipe
Kangkong Espesyal
by Lee Kum Kee

Kangkong (Ipomoea aquatica), a relative of the sweet potato, is known by several other names, including water spinach, swamp cabbage and Chinese watercress. The leaves and stems are edible, and in Asia they're used widely in cooking or eaten raw.

kusina ingredients 
  • 100 grms Pork Liempo; cut into bite sized pcs
  • 2 bundles Kangkong
  • 2 tbsp Panda Brand Oyster Sauce
  • 1 tbsp Cooking Oil
  • 4 pcs Garlic; minced
  • 1 pc Onion; sliced
kusina instructions
1. In a pan, saute the garlic and onions in oil until golden brown. Add in pork liempo and cook until almost done.

2. Add the kangkong and the Panda Brand Oyster Sauce. Saute until the kangkong and liempo are cooked . Serve immediately.

Chinese Tofu with Oyster Sauce Recipe

- February 04, 2016 No Comments
Chinese Tofu with Oyster Sauce Recipe
Chinese Tofu with Oyster Sauce
by Lee Kum Kee

Since its invention in 1888 oyster flavoured sauce has become a base ingredient for many Chinese dishes. Made from selected oyster extracts, this Panda Brand Oyster Flavoured Sauce has a robust flavour and a rich colour which makes it an ideal all-purpose sauce for marinating or stir-frying.

kusina ingredients 

  • 1 small box Firm Tofu; washed and cut into bite sized cubes
  • 1 tbsp Panda Brand Oyster Sauce mix in 1 tbsp water
  • 1 tbsp Cooking Oil
  • 5 cloves Garlic; chopped
  • Cornstarch for coating
  • Cooking Oil for Frying

kusina instructions
1. Take the tofu pieces and one by one, coat them with a bit of cornstarch.

2. Heat oil in a deep-frying pan and deep fry the tofu pcs. Drain and set aside.

3. Heat 1 tbsp of oil in a wok over medium heat. Fry chopped garlic until golden brown. Mix oyster sauce with 1 tbsp water. Add to wok.

4. Add the fried tofu pcs and mix to coat the tofu with the oyster sauce. Enjoy!

Vanilla Sponge Cake with Strawberry Compote Recipe

- January 31, 2016 No Comments
Vanilla Sponge Cake with Strawberry Compote Recipe
Vanilla Sponge Cake with Strawberry Compote
by Chefs Classics

Impress the whole family by whipping up a sweet Vanilla Sponge Cake with Strawberry Compote - from scratch. Strawberry sweetness in one delicious cake!

kusina ingredients 
  • 175 grms softened butter 
  • 175 grms white sugar 
  • 175 grms self-raising flour or all purpose flour, sifted
  • 1 tsp baking powder
  • 1 tsp vanilla extract 
  • 3 large eggs
  • Pinch salt
  • Lemon zest
  • Icing sugar for garnish
For Strawberry compote: 
  • 2 cups fresh strawberry
  • 1 cup sugar
  • 1 tsp lemon juice
kusina instructions
1. For the Strawberry Compote, heat Chef's Classics Safflower Sauce pan. Add in fresh strawberry, sugar and lemon juice. Let is simmer until thickens. Set aside and cool down.

2. Heat the oven to 180 C.

3. Grease 18cm or 7 inches round cake pan with a little extra butter and cut a pc of greaseproof paper to fit the base of the cake pan.

4. In a large mixing bowl, mix softened butter, sugar, vanilla extract, lemon zest and eggs. Mix well.

5. Add gradually flour, salt and baking powder. Mix well until batter is smooth.

6. Pour or spoon the mixture into the tin, smooth the top and bake on the middle shelf of the oven for about 30 to 45 minutes. The cake is cooked when it looks well risen and golden. The top should spring back when lightly touched with a fingertip. Another test is to insert a skewer into the center of the cake - it should come out clean.

7. Cool down cake, put strawberry compote top and some icing sugar. Serve chilled.

Rosemary and Lemon Roast Chicken Recipe

- January 30, 2016 No Comments
Rosemary and Lemon Roast Chicken Recipe
Rosemary and Lemon Roast Chicken
by Chefs Classics

Welcome the year with a dish guaranteed to bring you good vibes `til December. Serve our Rosemary and Lemon Roast Chicken, and it will definitely be a happy new year!

kusina ingredients 
  • 1 whole chicken, approximately 1.5 to 2 kilos 
  • 3 tbsp butter 
  • 1 tsp black pepper
  • 4 pcs medium-sized carrots, chopped
  • 3 sprigs fresh rosemary, chopped
  • 2 cloves garlic
  • 2 lemons
  • 1 large onion, chopped
  • 1 stalk of celery, chopped
kusina instructions
1. Heat oven to 190 C.

2. Chop rosemary, and mix with the butter, garlic, lemon juice and black pepper. Gently lift the skin away from the breast of the chicken and press the butter underneath on both sides and remaining butter mix to the skin.

3. Heat Chef's Classics Caper Grilled Rectangle, and add in extra butter. Saute onion, celery and carrots until fragrant.

4. Place chicken in the pan. Roast chicken for 45 minutes to 1 hour or until juices runs clear.

5. Serve with green salad or mashed potato. Yum!