Home cooks can show off their prized Christmas recipes in Cinema One’s Noche Buena challenge, where a P50,000 cash prize is at stake and the first-ever “Cinema One Kusina Kween” will be hailed.
“Kusina Kween: The Noche Buena Challenge Promo” is open to all moms, titas and ates aged 18 to 55 years old who are residing in the Philippines and would like to share their leveled-up Noche Buena recipes to the world.
To join, interested home cooks only need to submit a 1 to 3-minute cooking video of the dish in landscape format and with good video and audio quality. Then, submit the entry to bit.ly/C1KusinaKween until December 31 (Friday).
The entrant who will garner the highest score from the panel of judges composed of Vanjo Merano of Panlasang Pinoy and Chef Tatung Sarthou will take home a cash prize of P50,000 and an air fryer from Kyowa. The top 3 runners-up will also receive a Kyowa air fryer each.
Take your cherished Noche Buena recipe to the next level by joining Cinema One’s “Kusina Kween: The Noche Buena Challenge Promo”! Check out bit.ly/C1KusinaKween for more details. For updates, like Cinema One on Facebook (https://www.facebook.com/Cinema1channel) and follow @c1nemaone on Twitter and @cinemaonechannel on Instagram.
About Cinema One
Cinema One is one of the channels of Creative Programs, Inc., the cable channels group of ABS-CBN Corporation. It is available on SKYcable, Destiny Cable, Cignal TV, and other provincial cable operators. Its programming includes a line-up of mainstream and independent local and foreign films, film-related programming, and original content for television. The channel also includes programming of original productions like CinemaNews. It also produces programs on FYE channel such as PopCinema and The Best Talk that stream live on kumu. Its annual film festival, Cinema One Originals, aims to showcase the talents and diverse voices of Filipino independent films. For more information and updates, like Cinema1channel on Facebook (www.facebook.com/Cinema1channel).
Invitation to join A Blue Christmas – a Recipe Contest
My kids love blueberries! Blueberry pancakes. Blueberry smoothies. Blueberry cupcakes. The list goes on. I simply put some blueberries in a bowl and they enjoy them as is, too. I love how I can easily include these berries in their meals. So, yeah, blueberries are always in my grocery list!
Blueberries are definitely a healthy food. They provide essential nutrients with a wide range of health benefits. Blueberries are low in sodium with virtually no fat. It is an excellent source of immunity enhancing-vitamin C, plus vitamin K and manganese for bone health, and dietary fiber for improved digestion. You get all that healthy goodness in just a handful of blueberries!
For quality blueberries, I always go for blueberries from the USA. During the summer season in the U.S., fresh blueberries are abundant. But year-round, frozen or canned blueberries are available in leading supermarkets and grocery stores here in the Philippines.
Here are some ideas on how you can make easy and delectable dishes using blueberries:
1. Breakfast and Snacks
Use it in pancakes, waffles, and yogurt bowls. You can also make blueberry smoothies, trail mix, ice cream, and popsicles.
2. Sauces and Jams
I recently discovered you can also make blueberry barbecue sauce! I have yet to try this and will share it with you once I do. You can also include blueberries in recipes for pork tenderloin, meatballs, chicken, pizzas, burgers, and sandwiches. It’s so versatile and nutritious! Blueberry jams, on the other hand, can be paired with your favorite bread or as a dip for your biscuits or crackers.
3. Pastries and Baked Goodies
You can never go wrong with blueberries mixed in with your favorite pastry and cake recipes. You can also use it to add flavor to your frosting or glaze. I’m not a pro in baking so I usually rely on cake mixes sold in grocery stores. I just follow the package instructions and add in blueberries to give it a twist and make it my own version.
I always have loads of fun in the kitchen when I’m prepping blueberries. So I’m sharing with you two easy recipes using pre-made mixes and USA Blueberries. Try it at home and enjoy!
USA Blueberries Butterscotch Loaf Cake
1 cup USA Blueberries, canned
400 grams butterscotch cake mix
2 pcs eggs, large
½ cup softened butter, unsalted
Preheat oven to 175°C/350°F.
Cream the softened butter. Add beaten eggs slowly while mixing.
Mix in butterscotch cake mix until well blended.
Fold in blueberries.
Pour batter into a greased baking loaf. Top with nuts or more blueberries (optional).
Bake for 25 to 30 minutes or until a toothpick inserted at the center comes out clean.
USA Blueberries Pancake
½ cup USA Blueberries, frozen
200 grams complete pancake mix
1 cup water
Mix water and hotcake mix in a bowl until slightly lumpy.
Toss in blueberries.
Pour pancake batter onto a pre-heated, lightly greased pan.
Cook until bubbly then turn to cook the other side.
Top with more blueberries, syrup and butter.
Care to share your blueberry recipe? Join “A Blue Christmas – USA Blueberry Recipe Contest” and get a chance to win P5,000 worth of gift certificates. Click here for the mechanics: https://bit.ly/3FsPGsi. Deadline for submission of entries is on December 15, 2021.
This post is a partnership with USA Blueberries in the Philippines. For more information on U.S. Blueberries, visit www.blueberrycouncil.org. Like & Follow USA Blueberries-Philippines on Facebook and Instagram for more blueberry fun, cooking tips, recipes, videos, and trivia.
A Blue Christmas – USA Blueberry Recipe Contest
Get a chance to win P5,000 worth of gift certificates by sharing your unique and delectable dishes using USA Blueberries.
The contest is open to all Filipino citizens in the Philippines; participants must be at least 21 years of age. No purchase is required to enter the contest.
Post the photo/s of your USA Blueberry holiday dish using frozen and/or canned USA Blueberries on Facebook and Instagram.
Post must include the full recipe and must mention and show the brand of USA blueberries used.
USA Blueberries frozen brands: Farmer’s Best, Essential Everyday, and Earthbound
USA Blueberries canned brands: Duncan Hines (Comstock, Wilderness), and Michigan Made (Pie Filling, Heavy Syrup)
Use the hashtags: #ABlueChristmas #USABlueberryRecipeContest #USABlueberries #USBlueberriesPHL #MommyBloggersPH
Tag @usblueberriesphl @mommybloggersph and @theprudentmama
Participants may send multiple entries but can only win once.
Deadline for submission of entries is on December 15, 2021.
There will be ten winners. Entries will be judged based on the following:
USA Blueberry as main ingredient – 50 points
Originality – 25 points
Visual Impact – 25 points
Winners will be informed via private messages and announced on USHBC-Philippines’ social media.
Each winner will receive gift certificates worth P5,000.
The decision of the judges is final. All entries will be considered property of USHBC-Philippines.
Your U.S. potato cravings are about to be satisfied in the best way this season. Potatoes USA-Philippines has lined up some of the country’s finest chefs and their most sought-after dishes in a virtual kitchen of delights.
These Filipino master chefs are presenting a selection of their best potato dishes, using everything from U.S. fresh potatoes, frozen potatoes and dehydrated potatoes. If you aren’t among these chefs’ numerous followers, it’s time to get clicking and order your favorites for delivery.
Chef Kalel Chan, Corporate Chef of The Raintree Restaurant Group, presents Asian-inspired dishes Kimchi Potato Leeks Gyoza with Cheese, and Mapo Tofu Potato Cheese Fries. Whether appetizers or entrees, Chef Kalel will have these sumptuous innovations ready for your table.
Chef Victor Barangan, Executive Chef of Eastwood Richmonde Hotel, offers Potato Bibimbap for an elevated Korean dining experience; and Sushi Aburi. The renowned chef gets creative with his Korean Bibimbap, and delectable flame-seared sushi. Both dishes are made extra special with U.S. potatoes.
Better be hungry before ordering as Chef Noel Mauricio of the Tasteless Food Group, in turn, has created Korokke and Crunchy Potato Shreds Donburi and Hayashi Beef Casserole. These filling and beautiful Japanese dishes raise the notch in flavor and pleasurable dining.
Searching for desserts? Look no further than Chef Sonny Mariano’s sweetly balanced creations. Chef Sonny is the Pastry Chef of the Tasteless Food Group and has been serving up baked goodness for years. Take your pick from his Potato Bombolini (delicious Italian-style donuts), Potato Carrot Cake, and Vegan Choco Lava.
Ready to get ordering? Simply follow these U.S. Potato Kitchen-appointed culinary masters and Potatoes USA-Philippines on social media, click on the order links or scan the codes, and voila, prepare for an unforgettable meal.
U.S. Potato Kitchen runs throughout the holiday season from October 1 to December 31, 2021. Let’s get ordering!
U.S. Potato products are available in supermarkets and groceries nationwide. For more information on U.S. Potatoes, visit http://www.potatogoodness.ph or like and follow Potatoes USA-Philippines on Facebook and Instagram.
My kids have started school last month and we are still adjusting to their new schedules. This leaves me with not much time to prep for our daily meals, so I’m always on the lookout for quick and healthy recipes.
I try to incorporate their favorite vegetables in our meals and I’m thankful our family loves potatoes. We regularly buy spuds from the supermarket. Our choice? U.S. potatoes, of course!
Here’s my top 3 reasons why I love U.S. potatoes:
Potatoes are more energy-packed than any other popular vegetable and have more potassium than a banana. A serving of potatoes (148 grams with skin on) contains 30% of the recommended daily value of Vitamin C. It is also a good source of Vitamin B6; contributes 7% of dietary fiber, 6% of iron and 3 grams of protein — and all with only 110 calories and no fat, cholesterol or sodium. Potatoes are naturally gluten-free, too.
Top-quality U.S. potato products come in many forms: fresh, frozen and dehydrated. They are available in supermarkets, groceries, and membership shopping outlets nationwide.
Did you know you can also make dumplings, donuts, and whole lot of desserts using potatoes? I didn’t know that until I came across some potato recipes that really blew my mind! Amazing, right?
Lately, I have been enjoying cooking with the multipurpose U.S. dehydrated potatoes! Let me share with you a delicious and nutritious recipe I recently discovered: U.S. Potato Gnocchi with Basil, Parmesan and Butter.
Gnocchi are a varied family of dumplings in Italian cuisine. The dough of gnocchi is most often rolled out before it is cut into small pieces. The dumplings may be pressed with a fork or a cheese grater to make ridges or cut into little lumps.
I used U.S. potato dehydrated flakes to make my Potato Gnocchi. I rehydrated it first by boiling water with butter and salt. Once the butter and salt have melted, I removed them from the heat. I then added cold milk and the potato flakes. I stirred it gently until all the ingredients were incorporated. So easy! You can also easily adjust it for your desired texture.
I enjoyed making my Italian dumplings from scratch. The gnocchi was soft and chewy, just the way I like it. It was a hit with the kids and I’ll definitely cook this again. Another dish added to our menu! Check out my recipe below:
U.S. Potato Gnocchi with Basil, Parmesan and Butter
• 1 cup rehydrated U.S. dehydrated potato flakes
• 1 ½ cups all-purpose flour
• ¼ cup all-purpose flour (for dusting)
• 1 large egg
• 1 liter water
• 1 tbsp butter, unsalted
• 1 tbsp garlic, minced
• ½ cup of basil leaves
• parmesan cheese, grated
• salt & pepper to taste
1. Rehydrate the potato flakes. Follow packaging instructions.
2. Add flour and egg to the rehydrated potato flakes and mix well until a soft dough forms.
3. Knead the dough on a lightly floured surface. If the mixture is still sticky, add a little more flour.
4. Cut dough into 4 equal-sized pieces. Using your hands, gently roll each piece out to form a log about 2cm wide. Using a lightly floured knife, cut each log into 1.5cm-long pieces.
5. Roll each piece of gnocchi over a fork and pressed gently with another fork to form a dent in the back of each sides. This will help the sauce to cling to your cooked gnocchi.
6. Bring water to a boil. Add the gnocchi into the boiling water. The gnocchi will rise to the surface of the water once cooked. Continue cooking the gnocchi for 30-60 seconds then remove from the water and drain well.
7. Melt butter in a pan on medium heat. Sauté garlic. Toss cooked gnocchi until slightly toasted. Put salt and pepper to taste. Add basil leaves and remove from heat. Transfer to a plate and sprinkle with parmesan cheese and garnish with lemon (optional).
Have you tried this recipe before? Share with me your U.S. potatoes recipes, too!
For more information on U.S. potato products and Potatoes USA, check out:
The dredging/coat for the chicken in this recipe is different from what I was using before (cornstarch). We ran out of cornstarch and since we’re on quarantine, Daddy Andrei wasn’t able to go back anymore at the supermarket. Good thing I remembered I was using oats before as coating for porkchops and fish! 😉 I just used our blender to turn the oats into a powder-consistency. Voila, I have oat flour! 👍
I also don’t mix the sauce right away to the chicken. Since Luke can’t eat spicy food yet, I always serve this like a dip. I also want to maintain the crispyness of the chicken so to prevent sagging, I avoid coating the chicken with the sauce right away.
Honey Sriracha Chicken Wings
for the chicken:
1 kg chicken wings
salt and pepper
oat flour as substitute to all purpose flour or cornstarch
oil (I used Canola Oil)
for the sauce:
1/2 cup Del Monte Ketchup (any blend will do)
1/4 cup Sriracha
3 tbsp honey
2 tbsp soy sauce
2 tbsp butter
salt and pepper
1. Season chicken wings with salt and pepper.
2. Dredge in oat flour and deep fry until golden brown. Set aside.
3. Mix ketchup, sriracha, honey and soy sauce in a bowl. Set aside.
4. Heat pan and melt butter.
5. Once butter is melted, pour mixture into pan.
6. Season with garlic powder, salt and pepper. Turn off heat once it simmers. Enjoy!
Let me know in the comment section if you’ve tried my recipe. 😉
DG Goat’s Milk Beverage For Kids: The first and only premium powdered milk sourced from goat’s milk is finally here in the Philippines!
Last November 27, 2019, I was invited to attend Dairy Goat Philippines’ Mom & Meeeh launch. I first heard about goat’s milk from my mom who was having problems with my milk allergy when I was still a baby. She wasn’t able to try it since it’s not available here in the Philippines. So poor me settled with what’s available. If only DG Goat milk was available 30 years ago, I wouldn’t have any skin problems as my mom recalls.
Present during the event was Pacific Healthcare Group Chairman Mr. Cyrille Burhman, Director of the Board & Group CEO Mr. Patrik Bruhlmann and New Zealand Ambassador to the Philippines David Strachan. I got to hear all the answers to the questions I have in mind as Dr. Felizardo Gatcheco MD MSc (Pediatric Gastroenterologist & Clinical Epidemiologist) discussed how easy goat’s milk is processed and the nutritional benefits of it.
During the launch, I got to know more about goat’s milk. Pacific Healthcare choose the best breed of goat to make DG products: Saanen Goats which grazes on New Zealand grasslands. The rich and creamy taste of Dairy Goat milk is achieved thru excellent feeding conditions and the greenest grasslands for their goats.
I enjoyed the sumptuous dinner served and guess what was served for dessert? DG Goat Milk Sorbetes in a traditional sorbetes cart served by Manong Sorbetero. Yum! Everyone lined up to get a taste of this creamy and delicious treat.
Did you know you can also make smoothies with DG Goat Milk Beverage? I didn’t know that and didn’t think it was possible since it’s in powder form until the event’s Youtuber guest prepared a mixed fruits smoothie (Banana, Strawberry and Kiwi) infront of us. I’ll try the recipe soon. You can also check out another DG recipe here.
So are you now wondering why you should give goat’s milk to your kids? Here are 4 great reasons WHY!
1. Naturally More Complete
Goats produce their milk through Apocrine Secretion, where milk fat and bioactive components in mammary secretory cells are enveloped by cell membranes as they are secreted. As a result, milk produced by goats have naturally occurring bioactive components such as: • Polyamines for intestinal cell growth and digestive capacity development • Nucleotides for gastrointestinal health, maturation, and recovery • Free Amino Acids and Glutamic Acid for immunity and gut energy • Taurine for bile salt formation (necessary for fat digestion), brain and retina development • Growth Factors such as IGF1 and TGF Beta for immunity and growth development
Extensive and complicated fortification for these nutrients are no longer necessary!
2. Easier to Digest
Casein, the solid part of the milk protein produces curds in our stomach. Compared to milk sourced from other animals, DG produces a very loose curd structure with a high proportion of water that is easily broken apart, thus facilitating easier digestion of milk proteins.
3. Less Allergenic
β-Lactoglobulin is the whey protein that stimulates milk protein allergies. Compared with milk from other animals, DG has lowest levels of β-Lactoglobulin; thus making it less allergenic for us! Dairy Goat is undoubtedly the premium goat milk brand perfect for your child!
4. With more CPP!
Casein Posphopeptides (CPP) binds more binds minerals such as calcium, magnesium, iron, and zinc. Thereby, increasing the solubility and absorption of these minerals. This component is higher in DG, which can help your children grow healthy and strong!
DG Goat Milk Beverage is available at all Mercury Drug branches, Shopee and Lazada.
Fuwa Fuwa’s Mini Loaf Caramel is perfect if you’re planning to make French Toasts. It’s thickness prevents the bread from sagging when you dip it in milk but locks in the fluffiness of it. You can also choose to not add sugar or honey anymore because of it’s rich caramel flavor. Here’s my quick & easy recipe.
1 Fuwa Fuwa Mini Loaf Caramel
1 cup of milk (I used The Emerald Fresh’s Whole Milk)
1 tsp of sugar or 1/2 tsp of honey (optional)
2 drops of vanilla
dash of cinnamon
sliced fruits (optional, you can also use jam)
coco jam or maple syrup
1 In a bowl, mix together milk, sugar/honey, vanilla and cinnamon.
2 Dip both sides of every loaf slice. Do not soak to avoid sagging. You don’t want your bread to have a pudding consistency.
3 Fry in a non stick pan for 3 minutes each side of loaf slice.
4 Top with sliced fruits and drizzle with coco jam or maple syrup. Enjoy!
I never knew it would be this easy to cook Calamares! Had I known it before I wouldn’t waste time ordering from the nearby Paluto in our area. 🤣 I got the recipe online and tweaked it a little bit. Here you go!
• 1/2 kgs squid, cleaned and cut into rings (I used the small ones, Pusit Tunay as they call at the public market. You can also use the squid packs sold at the supermarket. Advantage is it’s already cleaned.)
• 500 ml water
• 1 beaten egg
• 4 cups flour (divide it in half, 2 cups for the batter and 2 cups for dredging)
• 3 cups water
• Maggi Magic Sarap
• cooking oil
• Bring to boil water with a dash of salt and pepper.
• Once the water is boiling, put in the squid and blanch for 1 minute.
• Turn off heat and remove the squid from the water. Use a strainer to remove excess water. Let it cool.
• Prepare your batter. Add 3 cups of water to 2 cups flour. Mix it well until few lumps are seen. Set aside.
• Pour the beaten egg to the squid. Mix.
• Prepare your dry breading. Mix 2 cups of flour with a small pack of Maggi Magic Sarap, 1/2 tsp salt and a dash of pepper.
• Heat your cooking pan. Pour in cooking oil enough to deep-fry the squid.
• Dip the squid to the batter for coating (You can put all of it at the same time) then dredge it with the dry breading.
• DO NOT OVERCOOK. Cook the squid in high heat for only 1 to 2 minutes to avoid a rubbery texture.
Pair it with spicy vinegar or your choice of dip (my kids love ketchup and mayo).
Food hack tayo today! 🍝 Featuring Amber’s spaghetti with the ever famous thinly-sliced hotdogs! The kids requested for spaghetti last Saturday and they want daw yung may thinly-sliced hotdogs. 😅 since I can cook naman, I tried to hack it na lang.
Del Monte Pasta Italiana (900g)
Del Monte Sweet Style Spaghetti Sauce ground pork (500g)
Purefoods hotdog (250g)
McCormick Dried Basil Leaves
Magnolia’s Daily Quezo cheese
Knorr pork cubes (2)
Cook Del Monte Kitchenomics Pasta Italiana according to package instruction.
Set aside 4 cups of pasta water.
Sauté minced garlic and onions.
Add cooked ground pork (pre-boiled).
Add salt, pepper and McCormick dried basil leaves.
Add Del Monte’s sweet style spaghetti sauce (1kg & 500g) and 4 cups of pasta water.
Add 2 Knorr Philippines pork cubes.
Let it simmer for 5 minutes. Turn off heat. Let it cool. (If you want your spaghetti sweeter, you can add sugar to it. I didn’t add na since del monte’s sweet style spaghetti sauce is sweet enough for us. 😊)
Slice hotdogs (slant cut) as thinly as you can. 😅 You can either fry or steam it.
Mix pasta with sauce.
Top it with Magnolia’s Daily Quezo grated cheese and sliced hotdogs. Done! 😊
1 Century Tuna hot & spicy flakes in oil (180 grams), drained (set aside 1 tbsp for garnishing)
1 can Jolly Mushrooms pieces & stems (198 grams), drained (set aside 1 tbsp for garnishing)
McCormick dried Basil leaves
1 small can Carnation evaporated milk
1 Nestle All Purpose Cream (250 ml)
1 cup Eden cheese, grated
salt and pepper
1 red chili, chopped (optional)
Amigo Segurado spaghetti pasta (500 grams)
2 cups pasta water
Contadina olive oil
Marca Piña parmesan cheese
Procedure:Cook pasta according to package instructions. Set aside 2 cups of pasta water before draining.Heat pan. Add a little bit of olive oil. Saute mushrooms. Sprinkle dried basil leaves. Set aside.On the same pan, saute garlic and onion. Add evaporated milk, all purpose cream, pasta water and grated cheese. Once it simmers, add tuna and mushrooms. Add salt and pepper to taste. Turn off heat after 3 to 5 minutes.Mix pasta with cooked white sauce. Garnish with tuna, mushrooms, red chilis (optional) and parmesan cheese.