Category Archives: CHEF BOY LOGRO RECIPES

Banana and Choco Peanut Crepes

Banana and Choco Peanut Crepes Recipe

INGREDIENTS: 

Crepe batter
1 cup all-purpose flour
pinch of salt
1 egg
1 egg yolk
1 1/2 to 2 cups milk
1 tablespoon melted butter
1/2 teaspoon vanilla extract

Topping
1 jar hazelnut chocolate spread
1 jar peanut butter
5 bananas, sliced
1 vanilla ice cream

PROCEDURE:  

  1. Sift the flour with the salt into a bowl. Make a well in the center and add the egg and egg yolk. Pour in the milk, slowly, stirring constantly and, when half has been added,  stir in the melted butter and vanilla. Beat well until smooth.
  2. Add the remaining milk, cover, and let stand at room temperature for at least 20 minutes before using. The batter should be the consistency of light cream. Heat a well-greased 6-inch skillet. Add 1/4 cup batter. Tip skillet from side to side until batter covers bottom.
  3. Cook until the bottom is golden brown, turn and remove to a plate. Repeat with remaining batter.
  4. Spread a thin layer of chocolate hazelnut spread and peanut butter onto crepe and place banana slices down the center. Roll or fold crepe.

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Skinless Longganisa

Skinless Longganisa Recipe

INGREDIENTS:

1 kg ground pork
1/2 cup brown sugar
4 tablespoons soy sauce
4teaspoons fine salt
1 tablespoon hot sauce
8 tbsp brown sugar
2 tsp salt
2 tsp black pepper
1 tablespoon garlic, minced
2 eggs, beaten
2 tbsp breadcrumbs cooking oil, as needed plastic wrap

PROCEDURE:

  1. Mix everything by hand in a large bowl.
  2. Form into thin logs of 50 grams each and wrap with plastic wrap.
  3. Refrigerate.

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Bangus Sardines

Bangus Sardines Recipe

INGREDIENTS:

1 kilo small size bangus (about 12 pcs), scaled
1 medium-size red bell pepper, cut into strips
1 pickled cucumber, sliced crosswise
1 small carrot, sliced crosswise
2 tbsp salt bay leaves, as needed
1 tbsp black peppercorn siling labuyo, as needed
corn oil, as needed
4 16-oz wide neck glass bottle for bangus

PROCEDURE:

  1. Clean fish and cut head and tail off leaving the mid section, cut the bangus according to bottle’s  height.
  2. Wash bangus thoroughly and remove innards. Place in a colander and let them drain until almost dry. Wipe off all traces of blood.
  3. Roll fish in salt and let stand for 10 minutes. Remove excess salt off the fish and put inside the bottle. Insert at the side of each bottle 2-3 sliced carrots, 2-3 slices of pickled cucumber, 2-3 strips of bell pepper, 2 bay leaves, 5 peppercorns and siling labuyo.
  4. Pour oil up to the neck of each bottle, put on the bottle cap and loosely close. Arrange the bottles. Pour water into the pressure cooker up to about an inch below the bottle neck.
  5. Cover and seal the pressure cooker and cook for 1 1/2 hours. Turn off the heat and release the pressure before opening pressure cooker.
  6. Check the level of oil on each bottle, add more oil as necessary, let cool down to warm temperature and lock the bottles. Wash the bottled sardines.
  7. Keep the bottled sardine for 2-3 days to cure before selling.

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Pinoy Paella

Pinoy Paella Recipe

INGREDIENTS: (3-4 servings)

3 tbsp olive oil
1 cup butter
minced ginger
minced garlic
minced onion
3 cups of shrimp stock
2 cups Basmati Rice fish fillet, cut into cubes
4 bacon strips
500g mussels
500g shrimps
500g clams
salt and pepper
tomato, cucumber, basil and kintsay for garnishing
oyster sauce

PROCEDURE:

  1. Heat pan and put 3 tbsp of olive oil.
  2. Add ½ cup of butter. Sauté ginger, onions and garlic. Add bacon strips.
  3. Add the shrimp stock and bring to boil.
  4. Put the Basmati rice and stir from time to time until it completely dries.
  5. Put mussels, shrimp and clams on top of the rice and cover the pan for 10 minutes.
  6. Garnish it with tomato, cucumber and basil or kintsay. Serve hot.

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Calle Real’s Crunchy Pork Binagoongan

Calle Real’s Crunchy Pork Binagoongan Recipe

INGREDIENTS:

1 kg pork belly, cut into4 pcs or approx. 250g per cut 200g garlic, peeled and sliced thinly
200g onions, minced
1 tbsp tomato paste
1 kg ripe tomatoes, finely chopped
¼ cup bagoong, pre-cooked semi-sweet blend
1 tsp Patis Amaya pork broth pepper,  freshly ground
4 siling haba, thinly sliced diagonally
1.5 liters vegetable oil, for sautéing and deep frying

PROCEDURE:

  1. Wash the pork belly cuts in running water. In a stock pot, boil the pork belly cuts in water. Make sure all pieces are submerged in water.
  2. Let it boil until pork is fork tender for about an hour. Occasionally add water if needed. When pork is already tender, take out of water and let it cool, carefully prick the skin with fork and air dry and ready for deep frying. Saute garlic in 3 tbsp oil until lightly browned.
  3. Lower the heat then add onions and continue sautéing until onions are soft. Then add the tomato paste and stir for a while.
  4. Add tomatoes and stir constantly to avoid mixture from sticking and burning. When tomatoes are fully cooked and oil begins to turn red, add the bagoong and Patis Amaya. Add freshly ground pepper.
  5. Continue stirring the sauce until the bagoong and patis is fully integrated into the mixture. (You may add half of the siling haba for a spicier blend of sauce) Add a cup of pork broth to come up with a more saucy but not soupy mixture.
  6. Let the sauce simmer for at least five minutes until the oil is visible on the side of the pan. Stir constantly.
  7. Add more pork broth if  needed and simmer for desired sauce consistency. Set the cooked sauce aside. Pour the remaining oil in a frying pan or pot just enough to cover the pork to be deep-fried in oil, while maintaining enough space above the oil for over-boil.
  8. While waiting for oil to heat up, partially slice the boiled pork belly (from the skin side) into bite sizes so that during deep frying, this will provide more surfaces for crunchy and crisp texture.
  9. When oil is already hot, deep fry one cut at a time so that the desired crunchiness of the pork is achieved in a shorter time without overcooking or burning the skin. When skin is already crunchy, take it out of the oil and place on paper towel to drain excess oil. Continue with the rest of the pork belly.
  10. On a serving plate put the fried belly and top it with the bagoong sauce mixture. Garnish with stir fried siling haba on top.

  Tinapa Pate

2 bonete bread, sliced and toasted
2 kesong puti
1 tsp garlic, minced
1 tsp dried basil
1 tbsp olive oil freshly cracked pepper, to taste
1/3 cup tinapa flakes
2 tomatoes, seeds removed then set aside
spring onions for garnish

Procedure: 

  1. In a bowl, mash the kesong puti using a fork. Then add the garlic, basil, tinapa flakes, olive oil then season with pepper.
  2. Spread the kesong puti mixture onto the toasted bonete then top it with the tomato seeds.
  3. For garnish, place diced tomatoes, half a teaspoon of tinapa then spring onions.
  4. Serve and enjoy.

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Calandracas

Calandracas Recipe

Soup Stock Ingredients:

2 liters water
½ chicken, cleaned
Bone of 1 ham
Onion, bay leaf, celery, and whole peppercorn

Procedure:

  1. Place the chicken, ham bone, and the rest of the ingredients in a stock pot with cold water.
  2. Bring to a boil, lower the heat, and continue to simmer for one hour while skimming off any residue. Remove the chicken and allow it to cool. Shred the meat and some skin and set aside.

3 chicken gizzards
4 cups water

  1. Wash the chicken gizzards thoroughly and boil until tender. Cut into ¼-inch strips. Set aside.

  Achuete Water:

1 tsp achuete
½ cup water

Procedure:

  1. Soak for five minutes in warm water, strain in a clean bowl, and discard the seeds.

Soup Ingredients:

1 garlic, minced
2 medium-size onions, chopped
1 6-inch Chorizo Bilbao, sliced diagonally with 1/8-inch thickness
1 carrot,
¼-inch cubed
1 potato, ¼-inch cubed
½ cup garbanzos (from the can), skins removed
patis (fish sauce), to taste
1 cup cabbage, shredded
1 250-gram pack sotanghon

Procedure:

  1. In a saucepan, sauté the onion and garlic, taking care not to burn the garlic. Once the onion turns translucent, add the gizzard, chorizo, and shredded chicken.
  2. Mix in the carrot, potato, and garbanzos. Stir for five minutes. Add the achuete water and season with patis and pepper.
  3. Add the broth slowly, one cup at a time. Once the soup starts to boil, lower the heat and add the cabbage and sotanghon. Simmer for 15 minutes and serve in small soup bowls.

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Adobong Pula

Adobong Pula Recipe

INGREDIENTS:

½ cup, achuete oil
500 grams fatty pork belly, sliced1½ inch wide by2 inches length
1 kg fresh chicken (adobo cut), include the heart, liver and gizzard
2 heads garlic, lightly pounded, skin on
1 cup patis
3 cups kaong vinegar
2 tablespoons black whole peppercorn (lightly pounded)
6 bay leaves
1 tablespoon black whole peppercorn

PROCEDURE:

  1. In a big container, combine all the ingredients (except bay leaves, one of the two garlic heads, and the 1 tablespoon black peppercorn) cover and marinate for 3 hours. Make achuete oil, by heating 1 cup of oil in a pan. Once the oil starts to smoke, lower the flame and place two tablespoons of achuete. In less than a minute, the oil will turn from yellow gold to vermillion. Move the seeds occasionally with a wooden spoon; don’t allow the achuete seeds to burn.
  2. The oil will be ready in two minutes. Strain and decant the oil in a non-plastic container and discard the spent seeds. After 3 hours, separate the pork from the chicken and place it on a clean plate. Keep the remaining marinade aside. Heat a Dutch oven and place ¼ cup of achuete oil, saute the other garlic (lightly pounded, skin on).
  3. Once it starts to impart a scent, put in the pork belly and pan fry until it turns a little golden brown.
  4. Take the pork belly out, add more achuete oil if necessary and pan fry the chicken until it turns golden brown. Add the bay leaves and remaining black peppercorn. Return the pork belly and pour in the marinade. Add vinegar or patis accordingly, bring to a boil. Once it starts to boil, lower the flame to the cooker’s possible lowest setting. Cover, let it simmer, for 45 mins to 1 hour, or until the liquid is reduced to half.
  5. Serve with steamed white rice and fried sweet potato, fried plantain or saba banana.

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