Category Archives: CHEF BOY LOGRO RECIPES

recipe__karneng_asada_para_kay_jose_rizal_1402288358

Karneng Asada para kay Jose Rizal Recipe

INGREDIENTS:

2 pounds beef sirloin, cut into
3-inch cubes
2 tablespoons lemon juice
2 tablespoons soy sauce
2 tablespoons Japanese soy sauce
salt and freshly ground pepper to taste
2 large potatoes, sliced into French fries
2 large onions, sliced in rings
1 tablespoon spring onions, chopped
3 tablespoons oil
cooking oil for deep-frying

PROCEDURE:

  1. Marinate the beef in calamansi juice, soy sauce, Japanese soy sauce, salt and pepper for 30 minutes.
  2. Heat oil, sear the beef on both sides. Simmer the marinade and the beef until tender.
  3. On another pan, deep fry the potatoes until crisp. Fry onions for a minute. Place the cooked beef on a plate and arrange potatoes on top together with the onion rings.
  4. Sprinkle with spring onions.

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recipe__minatamis_na_kamote_para_kay_andres_bonifacio_1402288272

Minatamis na Kamote para kay Andres Bonifacio Recipe

INGREDIENTS:

2 sweet potatoes or kamote, cut into big cubes
1 1/2 cups brown sugar
1 cup water
1 tsp vanilla extract
1/4 tsp banana essence
2 pandan leaves
100 grams small sago, cooked
1 tbsp butter toasted sesame seeds for topping

PROCEDURE:

  1. In a pan, combine the kamote and the sugar then fry in medium heat.
  2. When the kamote is already soft, turn off heat and set aside. In a stock pan, boil water and brown sugar, pandan leaves until it turns into medium thick syrup.
  3. Add butter, vanilla extract, banana essence and sago.
  4. Mix the kamote in the syrup and top with toasted sesame seeds and serve.

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recipe__pinakbet_para_kay_gabriela_silang_1402288299

Pinakbet para kay Gabriela Silang Recipe

INGREDIENTS:

1 head garlic, minced
1 onion, sliced
3 tomatoes, sliced
500 grams pork liempo, boiled
150 grams small shrimps
6 okras, cut into two
2 eggplants, sliced
500 grams squash, cubed
1 ampalaya, seeded, sliced and put in water and salt
250 grams sitaw, cut into
2-inch long pcs
2 cups of water
100 grams bagoong alamang
salt to taste
black pepper to taste
cooking oil

 PROCEDURE:

  1. In a pan, boil water and blanch the vegetables by batch of every kind.
  2. Drain and set aside. In a separate pan, deep fry pork until crisp, then chop into bite-size pieces. In another pan, saute garlic, onion and tomatoes.
  3. Add bagoong and saute the shrimp, pour water then bring it to a boil.
  4. Season with salt and pepper.
  5. Add all blanched vegetables. Put the cooked vegetables in a plate, top with the crispy pork liempo.

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Sisig Wrap

Sisig Wrap Recipe

INGREDIENTS:

1/2 kilo pork liempo, boil then fry, minced
1 red onion
30 g salt
1 cup mayonnaise
3 tbsp Knorr seasoning
1 white onion, diced
50 grams finger chili
1 stalk leeks, sliced
10 pcs soft taco shells or tortilla wrappers
1/2 cup hoisin sauce

PROCEDURE:

  1. Boil pork liempo with salt and red onion, until tender. Chop pork just right for sisig size.
  2. Fry until crisp. Drain. Mix pork with white onion, finger chili, mayonnaise.
  3. Lay one flour tortilla on a plate and place the sisig mixture and leeks on one end. Roll to form a wrap and slice each roll in half for plating and dip with hoisin sauce.

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Crispy Hito with Buro Wrap in Mustasa

Crispy Hito with Buro Wrap in Mustasa Recipe

Crispy Hito

INGREDIENTS:

500 grams hito, deboned and coarsely chopped
2 tbsps Worcestershire sauce
1 tsp salt
1 tsp black pepper
1 tbsp Knorr seasoning
1 leek 1 cup breadcrumbs
1 egg cooking oil

PROCEDURE:

  1. Mix all ingredients in a bowl. Form the mixture into small fingers.  Deep-fry until golden brown. Drain.

  Buro

INGREDIENTS:

1 head garlic,minced
onion, minced
tomatoes, remove seeds and diced
1/4 kilo dalag, cleaned and washed
2 cups cooked white rice, cooled
3 tablespoons rock salt mustasa leaves, wash and drain

PROCEDURE:

  1. Prepare the fish. After washing and cleaning, cut and slice fish. Rub with salt and set aside. Prepare the fish.
  2. Cook rice until very soft and cool. Add in the rest of the salt and mix thoroughly.
  3. Add the fish and mix. Sautee fish and rice mixture in hot oil with minced garlic and onions, and chopped tomatoes.
  4. Place mustasa leaf on a plate, put in crispy hito fingers and roll. Serve buro along with the crispy hito in mustasa wraps.

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Bicol Express Fritters with Marinara Sauce

Bicol Express Fritters with Marinara Sauce Recipe

Bicol Express

INGREDIENTS:

500 grams pork belly, cut in slices
1/2 cup finger chili, siling haba
1 cup coconut milk
1/2 cup sauteed shrimp paste (bagoong alamang)
1 tsp salt
1 tsp black pepper
2 tbsp fish sauce
4 cloves garlic, minced
1 onion, chopped
250 grams all-purpose cream
250 grams cheese, sliced thinly into sticks
150 grams sigarilyas, chopped thinly lumpia wrapper,
1 pack or 10-12 pcs

PROCEDURE:

  1. In a saucepan, sauté garlic and onion. Add the pork and finger chili pepper. Saute until pork starts to render fat and edges turn to brown. Add shrimp paste, fish sauce and stir, then pour the coconut milk, all-purpose cream.
  2. Simmer and cook until pork is tender and oily, simmer until the sauce is thick. Put in sigarilyas until cooked. Place lumpia wrapper on a plate. Put in Bicol Express mixture and cheese sticks. Roll and dip in Marinara Sauce.

Marinara Sauce:

1 head garlic, minced
1 cup shrimp stock
1 tsp salt
1 tsp pepper
2 tbsp olive oil
2 tbsp basil leaves, fresh, coarsely chopped
1 tbsp parsley, fresh, coarsely chopped
250 grams tomato sauce
6 tomatoes, coarsely chopped
1 tbsp tomato paste

PROCEDURE:

  1. Saute olive oil, garlic, tomato paste and tomatoes in a pan. Put in tomato sauce, shrimp stock, and red wine. Add salt, pepper, basil, and parsley.

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Special Goto Lugaw

Special Goto Lugaw Recipe

INGREDIENTS:

1/2 cup cooking oil
1 tbsp kasubha turmeric, as needed
5 heads garlic, crushed and minced
3 large onions, peeled and finelly chopped
1 tbsp ginger, crushed and julienned
1 piece medium-size onion, chopped
1/2 chicken, any part, cut into serving pieces
1/2 kilo beef tripe / goto, boiled
150 grams shiitake mushroom, boiled and sliced
3-5 eggs, boiled, peeled and sliced
6 cups water
2 tbsp fish sauce (patis)
1 piece chicken bouillon cube
salt and pepper, to taste
1 cup malagkit or glutinous rice
5 stalks spring onion, minced (for garnishing)
2 stalks leeks, sliced vertically the white part
4 cloves garlic, minced and toasted (for garnishing)

PROCEDURE:

  1. Wash the malagkit or glutinous rice with running water and drain. Set aside. Heat a large heavy pot/pan. Swirl in cooking oil, kasubha and turmeric,  then saute the ginger, garlic, and onion.
  2. Cook until aromatic. Add the sliced beef tripe or goto, chicken, shiitake mushroom. Cook for about 3 minutes. Add the malagkit or the glutinous rice. Stirring constantly.
  3. Then add about 1 liter of beef tripe broth. Put in chicken bouillon cube.
  4. Bring to boil until malagkit is cooked, stirring frequently, and scraping the ingredients at the bottom of the pan.
  5. Taste and season with fish sauce, ground pepper, and salt.
  6. Garnish with eggs, spring onion, leeks, toasted garlic.

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