Category Archives: CHEF BOY LOGRO RECIPES

Pancit Batil Patung

Pancit Batil Patung Recipe

INGREDIENTS
500 g fresh miki
200 g pork belly fat, sliced into small pieces
200 g beef, minced
2 cups chicharon, crushed
1/4 head cabbage, sliced
100 g bean sprouts
3-4 cups chicken stock
1/2 cup soy sauce
Fish sauce, to taste
1 red onion, sliced
1 head garlic, minced
Freshly ground black pepper
3 pcs eggs, sunny side-up
Oil
Calamansi
PROCEDURE:
  1. Place wok in high heat then pour oil and add beef.
  2. Stir fry until brown, season with salt and set aside.
  3. Add oil to the wok then sauté half of the garlic and onions, add the cabbages
  4. and stir fry for two minutes, season with fish sauce and pepper.  
  5. Remove from wok and set aside.
  6. On high heat, add the pork pieces into the wok then cook until brown on all sides.
  7. On the same pan, sauté half of the garlic and onions for one minute.
  8. Adjust heat to high and add the fresh noodles, one cup of chicken stock
  9. and soy sauce, stir while cooking. 
  10. Slowly add the remaining chicken stock, stirring continuously
  11. for at least five minutes.
  12. Season with fish sauce then stir in the bean sprouts.  
  13. Remove noodles from wok, set aside on a serving dish.
  14. Spread cooked minced beef on top of vegetable.
  15. Spread crushed chicharon on top of minced beef.
  16. Top with cooked sunny side-up egg then serve with calamansi.

 

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Pancit Chami served with Pinagong Bread Recipe

Pancit Chami served with Pinagong Bread Recipe

INGREDIENTS:
500 miki noodles
2 tbsps cooking oil
1 medium-sized red onion, chopped
1 head garlic, minced
2 tbsps soy sauce
2 tbsps oyster sauce
2 tbsps brown sugar
1/2 cup sayote, strips
1/4 cup carrots, strips
1/4 cup chicharo/ sweet peas
½ cup cabbage, chopped
½ kilo chicken meat, strips
¼ kilo shrimp, peeled and deveined
¼ kilo chicken liver, chopped
4 cups chicken broth
3 pcs red chillies, sliced
1 tbsp pepper
TOPPINGS:
10 pcs. quail eggs, boiled, peeled and halved
Lechon kawali, deep-fried until crispy
Scallions, chopped
Calamansi
PROCEDURE:
  1. Heat half of the oil in a large pan or wok, then sauté garlic
  2. and onion until light brown. 
  3. Add the chicken and sauté.
  4. Add the chicken liver and shrimp and cook. 
  5. Next, add soy sauce and sauté for a few minutes.
  6. Add the sayote, carrots and chicharo; sauté until vegetables are tender. 
  7. Add the cabbage and sauté for a few minutes. 
  8. Remove from heat and set aside.
  9. In the same pan, heat remaining oil. 
  10. Then add the oyster sauce and sugar, stir. 
  11. Add the chillies and cook until bubbly.
  12. Add the chicken broth and set the heat on high. 
  13. Bring the broth to a boil then add the miki noodles;
  14. stir to loosen the noodles and cover.
  15. Simmer the noodles until the broth has almost dried out. 
  16. Remove from heat and stir in the sautéed vegetables and meat.
  17. Transfer to a large serving platter, top with quail eggs, lechon kawali,
  18. chopped scallions and serve with sliced calamansi serve with pinagong bread.

 

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Pansit Lusay

Pansit Lusay Recipe

INGREDIENTS
500 grams miki noodles, thin
3 cloves garlic, minced
1 thumb ginger, minced
1/4 cup bagoong alamang
2 tbsps spring onions
1 piece bellpepper, sliced thinly
1 cup longganisa, sliced thinly
4 pcs eggs
Toasted garlic for garnish
 
PROCEDURE:
  1. Heat oil in a wok. Beat the eggs and cook until done. Set aside.
  2. On the same pan, cook the thinly sliced longganisa until brown. Set aside.
  3. On the same pan sauté onion, garlic, ginger, spring onions, bellpepper and bagoong.
  4. Add miki noodles and stir-fry for a few minutes until cook.
  5. Transfer to a serving dish and top with longganisa, scrambled egg
  6. and toasted garlic.

 

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Panghimagas Sampler

Panghimagas Sampler Recipe

INGREDIENTS
1/2 kilo sweet potatoes, peeled and sliced, 1/2 inch sticks
1 cup brown sugar
1 cup vegetable oil
Toasted sesame seeds
PROCEDURE:
  1. Heat oil in a pot until boiling.
  2. Add brown sugar until the sugar melts.
  3. Add the sliced sweet potatoes and fry until tender.
  4. Drain and sprinkle with toasted sesame seeds. Serve.
Ginataang Kamoteng Kahoy
INGREDIENTS:
1/2 kilo kamoteng kahoy, peeled, washed and cut into 2 inches
2 cups coconut milk
1 teaspoon salt
1 tablespoon sugar
2 cups water for boiling
PROCEDURE:
  1. Boil the kamoteng kahoy in two cups water. Cook kamote until slightly tender.
  2. On a pan, heat coconut milk, salt and sugar stirring continuously
  3. until sugar and salt dissolves. 
  4. Bring to a boil.
  5. Add the boiled kamote. Cook for 10-20 minutes until cooked. Serve.
Nilagang Gabi
INGREDIENTS:
1 pc medium-sized gabi fruit
1/2 cup white sugar
1/4 cup freshly grated coconut
PROCEDURE:
  1. Boil water in pot and add gabi fruit, cook until tender.
  2. Drain and serve with sugar and freshly grated coconut.

 

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Chicken, Pork and Beef Adobo with Atcharang Papaya Recipe

Chicken, Pork and Beef Adobo with Atcharang Papaya Recipe

INGREDIENTS
1/4 kilo chicken thigh
1/4 kilo pork belly, cut into 2×2 inch cubes
1/4 kilo beef brisket cut into serving pieces
1/2 head garlic, crushed
1 tsp. peppercorns
1/2 cup sukang paombong
1/4 cup soy sauce
3 pcs. bay leaf
2-3 pcs. sili
Salt and pepper
Water
Cooking oil
Atcharang papaya
PROCEDURE
  1. In a frying pan, stir fry chicken, pork and beef in batches until color changes
  2. to golden brown. 
  3. In a saucepan, put the fried chicken, pork and beef. 
  4. Pour the water, sukang paombong and soy sauce. 
  5. Add garlic, peppercorns and bay leaf. 
  6. Bring to a boil and simmer in medium heat for 30-45 minutes or until tender,
  7. scoop out the chicken. 
  8. Add it again when the beef and pork are tender. 
  9. Add water as you see fit and remove the scum that rises. 
  10. Add the sili, season with salt and pepper to taste and continue to simmer until liquid is reduced to almost dry.
  11. Serve with atcharang papaya.

 

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Kalderetang Itik with Atcharang Ubod

Kalderetang Itik with Atcharang Ubod Recipe

INGREDIENTS
1 kilo duck or itik, chopped
1 small can liver spread
2 tsps. garlic, minced
1 medium-sized onion, sliced
1 cup  oil
1 red chili pepper, sliced
1 small can tomato sauce
2 cups chicken broth
½ cup bread crumbs
Salt
Atcharang ubod
PROCEDURE:
  1. Fry the chopped duck until slightly brown in oil. 
  2. After frying, set it aside and use the oil for sautéing.
  3. Sauté the garlic, onion and red bell pepper then pour two cups of chicken broth.
  4. Simmer until the meat is tender. 
  5. Add water.
  6. Add the liver spread and tomato sauce.
  7. Add the chili pepper. 
  8. If the mixture is cooked already, add the bread crumbs, salt and black pepper.

 

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Duck Egg Leche Flan

Duck Egg Leche Flan Recipe

INGREDIENTSFor the caramel: 

1/8 cup white sugar on each llaneras
Procedure for the caramel:
  1. In medium-low heat, slowly melt the sugar in each llanera until the sugar turns into a light pale gold color. 
For the custard:
12 duck egg yolks
1 can condensed milk (395 g)
2 1/2 cups fresh milk
2 tsp vanilla extract
3-4 small llaneras
Aluminium foil
Procedure for the custard:
  1. Combine all the ingredients and fold slowly until well combined. 
  2. Pour the custard mixture over llaneras with the cooked caramel.
  3. Steam for 15-20 minutes.

 

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