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To make the summer gatherings more memorable, 'Idol sa Kusina' has recipes that would complete the bonding moments.

Summer fun is in full swing!

This means vacation for students, time off from work, reunions for relatives and friends, fiestas, and other celebrations.

Idol sa Kusina has recipes that would complete those summer bonding moments, whether they involve alcoholic or non-alcoholic drinks.
 

Crispy Pata with Chinese Thai and Vietnamese Dips


This cardiac delight may represent living dangerously by violating cholesterol quotas, but it also means long hours of reminiscing, keeping up with good old friends, and looking forward. Just like cherished relationships, crispy pata takes patience to prepare in order to ensure that the meat is juicy and cleanly comes away from the bone while the skin is crispy but has a melt-in-the-mouth texture.

Chef Boy added to the experience by offering different dips for a savory taste that go well with the drinks and conversations. Get your recipe here, and….attack!

 
Kwek-kwek, Homemade Kikiam, and Fish Balls in Sweet Vinegar and Thousand Island dips


Kahit gaano ka kasosyal, nakatikim ka na ng street food. Otherwise, you missed a third of your life. Street food – particularly kwek-kwek or quail egg in orange-colored batter, fish ball, and kikiam – represent simplicity, a break from the food routine, and even whimsy. It connects with the foodie in every Pinoy.

Watching the balls and kikiam sizzle while floating in hot cooking oil, spearing each one with a bamboo skewer as they change color, and plunging them in any of three dips – sweet, sour, and spicy – is something that many could relate to. Small wonder that street food is now moving from the streets to the high-traffic shopping malls.

Chef Boy whipped up variations of the dips to partner the quail eggs, fish balls and kikiam. Click here for the recipe. Dip away!

 
Sinuglaw

 
No gathering is complete without kinilaw, especially if there’s beer around.

This variation of the kinilaw takes advantage of seafood that was freshly caught and meat that has just been carefully slaughtered. Because the ingredients are fresh, they need little preparation to enhance their taste.

Cooking, or worse, overcooking only ruins everything. Plan your kinilaw fix using this recipe.

 
Deep-Fried Sugpo and Baby Squid with Lemon-Vinegar, Dark Mayo and Pureed Green Mango Ensalada Dip

Summer in the province, especially one that is close to the sea, means seafood binge. The taste of the sea is best experienced simply, with a dusting of flour or cornstarch to seal in the moisture and flavor and give seafood an appealing color.

Crisp seafood is addictive, and soon you will be eating everything – heads, tentacles, and even antennae. The recipe is here.

 
Inihaw na Liempo with Vinegar-Soy dip and Atchara and Hito with Buro, Ginisang Bagoong Alamang at Kamias and Sampaloc dip


Inihaw is a must for bonding and so is the customary line up of sawsawan. These are best eaten with the hands, every morsel picked until the clean bones remain. The Pinoy way is to combine grilled meat/seafood, rice, and sawsawan in one handful and let the combination of sweet, sour, salty and smoky flavors play in your mouth. Click here for the recipe.

Never mind if the sauce drips from your hand down to your elbow. That’s part of the summer picnic experience.