Category Archives: CHEF BOY LOGRO RECIPES

Sinigang na Hipon sa Kamias

Sinigang na Hipon sa Kamias Recipe

INGREDIENTS:
500 g prawns, cleaned and deveined
1 liter water
2 medium tomatoes, quartered
1 medium onion, chopped
2 tablespoon fish sauce
½ cup to 1 cup kamias fruit
1 bundle petchay
1 cup okra, sliced into two
1 bunch kangkong
2 pcs talong, sliced
1 cup sitaw
2 pcs gabi
3 pcs siling pangsigang
10 pcs sigarilyas
1 pc labanos, sliced
Oil
PROCEDURE:
  1. In a large pot, sauté onion, garlic, and tomatoes.
  2. Add water in the stock pot. Bring to a boil.
  3. Mash the tomatoes.
  4. Add gabi, fish sauce, and kamias.
  5. Bring to a boil for five minutes.
  6. Mash kamias and taste for sourness.
  7. Add okra, sitaw, sigarilyas, and cook until tender.
  8. Add prawns then simmer.
  9. Add pechay and kangkong.
  10. Boil for two minutes and serve.

 

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Yema Balls

Yema Balls Recipe

INGREDIENTS:
For custard
1 can 300 ml condensed milk
8 egg yolks
Zest of 2-3 limes, grated
PROCEDURE:

  1. In a mixing bowl, beat the egg yolks, put lime zest. Add condensed milk and mix.
  2. Pour into a heavy pot and stir constantly.
  3. Stir until thick and dry.
  4. Transfer to a plate and let it cool.
  5. Form the cooled mixture into balls.
  6. Dip the formed balls into the caramel and let it cool before serving.
For the caramel
INGREDIENTS:
1 cup sugar
3 tbsps butter
PROCEDURE
  1. When smoke comes out, it’s time to stir until the sugar melts.
  2. Stir continuously and adjust the heat to low to prevent burning.
  3. When the sugar dissolves completely, and reach a golden caramel color,
  4. add the butter and stir until shiny in appearance.

 

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Rellenong Bangus

Rellenong Bangus Recipe

INGREDIENTS:
1 large bangus, cleaned
1 onion, finely chopped
4 cloves garlic, minced
1 small carrot, cut into small cubes
2 tomatoes, chopped
1 large raw egg
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon worcestershire sauce
1 pc green bellpepper, minced
1 pc red bellpepper, minced
1 pc lemon
2 tablespoons flour
Cooking oil for deep frying
 
PROCEDURE:
  1. Pound fish gently to loosen meat from skin.
  2. Gently scrape down the meat from the skin.
  3. Push out the meat from skin.
  4. Pick out bones and flake.
  5. Marinate skin and head of the fish with soy sauce and lemon juice. Set aside. 
  6. Sauté garlic until brown.
  7. Add onion, bellpepper and tomatoes.
  8. Stir in fish meat, carrot and pepper.
  9. Season with salt, pepper and worcestershire sauce.
  10. Transfer cooked mixture to a plate.
  11. Cook and add raw egg and flour.
  12. Fill bangus skin with mixture.
  13. Deep fry.
  14. Cool before slicing.

 

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Deep-fried Butterfly Plapla

Deep-fried Butterfly Plapla Recipe

INGREDIENTS:
1 piece large plapla
Cornstarch
Salt and pepper
Barbecue sticks
Cooking oil for deep frying

PROCEDURE:

  1. Season fish with salt and pepper.
  2. Dredge fish in cornstarch and deep fry.
  3. Use stick to retain the fish shape before frying
  4. Fry until brown and crispy.
  5. Serve with dipping sauce.

Dipping sauce

INGREDIENTS:

Calamansi
1/2 cup vinegar
1 teaspoon fish sauce
1 tablespoon red onion, minced
Cilantro leaves
1 piece red chili, sliced
Salt, pepper, and sugar to taste

PROCEDURE:

  1. For the dipping sauce, mix all the ingredients.

 

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Fried Galunggong with Sampaloc Dip

Fried Galunggong with Sampaloc Dip Recipe

INGREDIENTS
Five to 10 pcs galunggong fish, fried
Salt and pepper
Cooking oil for frying
PROCEDURE
  1. Heat oil in the pan.
  2. Season galunggong with salt and pepper.
  3. Fry the fish until golden brown and crispy.
  4. Drain excess oil and serve.
For the sampaloc dip
 INGREDIENTS
1/4 cup fresh bagoong alamang
1 pc onion, chopped
2 cloves garlic, chopped
Oil
5-10 pcs fresh sampaloc fruit
Water
PROCEDURE
  1. Boil sampaloc fruit in water until tender. Set aside.
  2. On a pan, sauté onion and garlic in oil.
  3. Add fresh bagoong alamang and set aside.
  4. Using a strainer, extract the juice from the boiled sampaloc fruit.
  5. Add the extracted juice little by little to the sautéed bagoong alamang.
  6. Adjust the sourness and saltiness depending on your preference.
  7. Serve with fried galunggong.

 

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