Category Archives: CHEF BOY LOGRO RECIPES

PORK MECHADO CLASSIC BY CHEF BOY LOGRO

PORK MECHADO CLASSIC RECIPES BY CHEF BOY LOGRO

Ingredients

  • 1 tbsp of margarine
  • 1 tbsp oil
  • 3 cloves of garlic, crushed
  • 1/3 tsp salt
  • 1 red onion, sliced
  • 1 cup UFC BANANA KETCHUP
  • 3 tomatoes, sliced
  • 3 potatoes, cubed
  • 2 small carrots, cubed
  • 2 red bell peppers, cut into strips
  • ½ cup water
  • 500g pork liempo

Procedure:

Mechado is really of Spanish origin, but since we Filipinos love to innovate food, we made our own version of Mechado. Instead of using beef, the one which is commonly used, we use the “pork”, since it is much cheaper but other meats can also be used like chicken etc.  So basically, this pork mechado is just one of our tomato-based dishes, alongside with it are menudo, afritada and Kaldereta. This dish, the “Pork Mechado” is just easy to cook, though the name sounds complicated, it’ll just took you an hour or so to cook this dish. So, first thing you got to do is to buy and prepare all the needed ingredients, don’t worry because all the ingredients can be easily bought on stores.

Don’t forget the most essential ingredient, the UFC Banana Ketchup, because that will give your dish the best taste. Next is, you have to track all the given instructions below. Take note of the cooking time limit; be sure that before you remove the pan from heat, the meat is already tender. So, in this, the star ingredient is the UFC Banana ketchup. It is fortified with Vitamins A and B6. This ketchup completes the overall taste of this dish. Though they may be some alternative for this, I doubt if the dish will be the same without this ketchup. So, since you are now oriented with the “what-to-dos” I bet, you can now start cooking! Have a good time!

Procedure:

  1. In hot pan, sauté garlic and onion in oil and margarine.
  2. Add in sliced tomatoes and sauté for few minutes.
  3. Next add pork and sauté for a couple of minutes.
  4. Pour in ½ cup of water, sliced potatoes, carrots and red bell peppers. Simmer for about 15 minutes.
  5. Add UFC BANANA KETCHUP and season with salt and pepper to taste. Simmer until fully cooked. Serve with rice.

Please download here the recipe.

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PATATIM

PATATIM RECIPES

Ingredients

  • 1.2-1.5 kilo pork legs (pata front)
  • 1 tbsp. sesame oil
  • 2 pcs. star anise
  • ½ cup soy sauce
  • 2 tbsp. hoisin sauce
  • 2 tbsp. oyster sauce
  • 6 cups water
  • 1 cup brown sugar
  • ½ cup rice wine
  • 1 tsp. black peppercorn
  • 1 tsp. sesame oil
  • ¼ cup slurry
  • 5 pcs. baby bokchoy, blanched
  • 10 shiitake mushrooms

Procedure:

Patatim is very popular Pinoy-Chinese dish made out of slowly boiled pork leg until it became very tender then cooked in a mixture of rice wine, garlic, star anise, soy sauce, oyster sauce, sugar, pork broth, cornstarch, and salt. The dish is being cooked in a manner similar to Paksiw na Pata but without the use of vinegar.

This recipe has a very thick sauce and the meat almost separate to the bone. This dish is very popular in Authentic Chinese food establishments in the Philippines such as the restaurants and even hawker stalls in Binondo (it is an enclave in manila where mostly populated by Chinese immigrants.  It is the oldest Chinatown in the world, established in 1594.). Traditionally it is cooked with dried shitake mushrooms and served over blanched vegetables such as broccoli or bok choy, but the non-Filipino-Chinese version uses banana blossoms and cardaba bananas instead.

This recipe continues to evolve as creative cooks and chefs try to variete it by adding additional ingredients or substitutions such as bay leaves, mustard leaves, pineapple juice, dried squid, spring onions, onions, honey, cinnamon, peppercorns and other ingredient they can think of suitable to this dish. We can say that this dish was invented after the Spanish era by the Filipino-Chinese community because of the name itself.  Pata is a Spanish word for “leg” and Tim is a Chinese word which refers to a cooking procedure on how a dish is cooked. And this is indeed another mouth-watering main dish that is truly enjoyed by most Filipinos.

 

Procedure:

1. Place the pata in a casserole with 6 cups of water, soy sauce, hoisin sauce, brown sugar, pepper corns and bring to a boil.

2. Add the star anise and sesame oil, simmer for an hour, or until pork is tender.

3. Remove the pork and set aside, then add slurry to the pot. Let it simmer until sauce is glossy and thickened.

4. Blanch the bokchoy in boiling water seasoned with salt.

5. To serve, place the pork in the middle of a serving dish then serve with blanched bokchoy and lastly pour the sauce over the pork and vegetables.

6. Garnish with spring onions and serve with rice or steamed buns.

Please download here the recipe.

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APPLE CINNAMON BRULEE

APPLE CINNAMON BRULEE

Ingredients

  • 3 Granny Smith apples
  • 1 tablespoon cinnamon
  • 1/4 cup sugar, plus 6 tablespoons
  • 1/4 cup water
  • 6 egg yolks
  • 1 teaspoon vanilla
  • 1 1/2 cups heavy whipping cream

Procedure:

1. Peel and core apples. Cut into bite sized chunks. Cook the apples in the cinnamon, 1/4-cup sugar, and water. Cook for 7 to 8 minutes until tender, but not mushy. Set aside to cool.
2. Preheat oven to 325 degrees F.
3. Whisk egg yolks and 6 tablespoons sugar. Whisk until light yellow. Add vanilla. While whisking, gradually pour in whipping cream.
4. Divide apples evenly into 6 ramekins. Ladle cream mixture evenly over the apples. Place ramekins in a baking dish. Pour hot water halfway up to the sides of the ramekins. Bake the custard until set, approximately 40 minutes.
5. Keep the ramekins in the water bath and let them cool for about 30 minutes. Remove from water and chill overnight in the refrigerator.
6. Sprinkle sugar on top of creme and then torch until brown.

Please download here the recipe.

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BONE IN JAMON

BONE IN JAMON

Ingredients

  • 2 kilos pork leg, bone in
  • 4 tbsp white sugar
  • 1½ tbsp salt
  • 1 cup of gin
  • 3 cups pineapple juice
  • Glaze:
  • 1 cup Pineapple Juice
  • 1 cup brown Sugar
  • 2 tbsp mustard

Procedure:

1. Boil pork in Pineapple juice, sugar, salt and gin until soft.
2. Let it cool for a few minutes then put ham in a baking tray.
3. Insert cloves alternately into the ham net markings.
4. Make pineapple-brown sugar glaze by mixing brown Sugar, mustard and Pineapple Juice in a sauce pan. Stir until sugar dissolves. Bring it into a boil and simmer until thick.
5. Brush ham with glaze and bake into the oven at 300ºF until bubbly and a little brown.

Please download here the recipe.

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(TANIGUE) IN MAYONNAISE

KING FISH (TANIGUE) IN MAYONNAISE

Ingredients

  • 1 whole tanigue, about 3-4kilo
  • salt, to rub all over the fish
  • 2 pcs lemon, sliced
  • 1 cup red onion, minced
  • 1 cup minced red bell pepper
  • 4 hard-boiled eggs, sliced
  • 1 cup minced carrot
  • 2 cups mayonnaise
  • 1/2 cup sweet pickle relish
  • salt and pepper to taste
  • lettuce for bedding of the fish
  • native tomatoes for garnish

Procedure:

1. Rub salt on the inner and outer parts of the fish. and put slices of lemon in the cavity.
2. Pour-in about 1 to 1 1/2 quart water in a roasting pan, place fish ontop of the waterbath and bake.
3. Cook the fish for 1 hour or until done.
4. Remove the fish from the oven and then arrange on a serving plate. Let the excess water drip.
5. Meanwhile, combine mayonnaise, sweet pickle relish, salt, and pepper.
6. When the fish reaches room temperature, spread the mayonnaise mixture over the fish.
7. Arrange the red onion, bell pepper, eggs, and carrots on top of the mayonnaise in the order specified.
8. Serve.

Please download here the recipe.

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HOT WHITE CHOCOLATE WITH CINNAMON

HOT WHITE CHOCOLATE WITH CINNAMON

Ingredients

  • 2 cups whole milk
  • 4 oz white chocolate, chopped
  • ½ tsp vanilla extract
  • Pinch ground cinnamon
  • Whipped cream, for garnish
  • White chocolate curls, for garnish

Procedure:

1. In a small saucepan, heat milk over low heat.
2. Whisk in white chocolate until melted.
3. Remove from heat and whisk in vanilla and cinnamon.
4. Pour into a large mug and garnish with whipped cream and white chocolate curls

Please download here the recipe.

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CHICKEN PASTEL

CHICKEN PASTEL

Ingredients

  • 1 1/2 kilo chicken, cut in pieces
  • One can (14 ounces) Vienna sausage, sliced
  • 3 potatoes, diced
  • 1 carrot, diced
  • 1 up mushrooms, cut in half
  • 1 green bell pepper, sliced in strips
  • 1/2 cup sweet peas
  • 1 onion, minced
  • 1/4 cup grated cheese
  • 1 cup margarine
  • 2 cups chicken stock (broth)
  • 4 tablespoons soy sauce
  • 1 lemon extract (juice)
  • 1 egg, beaten
  • Salt and pepper to taste
  • Pie Crust:
  • 2 cups flour
  • 1/2 cup corn oil or vegetable oil
  • 1 teaspoon salt
  • 1/4 cup of water

Procedure:

1. In a bowl, marinate chicken lemon juice and soy sauce for an hour.
2. In a skillet, melt margarine and brown chicken, set aside.
3. Saute onion, bell pepper an mushrooms then add chicken broth. Simmer for 15 minutes then add potatoes, carrots, sweet peas, sausages and grated cheese. Continue cooking for 10 minutes. Salt to taste.
4. Transfer to a baking dish.
5. Pre-heat oven to 450 degrees Fahrenheit.
6. On a bowl, combine the flour, salt, cold water and oil. Mix into a ball.
7. On a flat surface, roll flat the pastry and cover the chicken pastel mixture and seal the sides by pressing on the edges. Remove excess pastry.
8. Punch small holes on the pastry to let out steam during baking then brush with beaten egg.
9. Bake until golden brown (about 15 minutes).

Please download here the recipe.

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