Category Archives: CHEF BOY LOGRO RECIPES

Almond Lychee Granita

Almond Lychee Granita Recipe

INGREDIENTS
500 ml water
155 grams sugar
500 gram can lychee, drained
Almond flavoring
PROCEDURE
  1. Place a metal pan in the freezer to chill.
  2. Place water and sugar in a small saucepan over medium heat.
  3. Stir for five minutes or until sugar dissolves. Bring to a boil. 
  4. Remove from heat.
  5. Set aside for one hour until completely cooled.
  6. In a blender, put  the lychee, almond flavoring and the sugar mixture.
  7. Blend until smooth.
  8. Pour into prepared pan.
  9. Cover with foil and place in the freezer for two hours or until icy around the edges. 
  10. Roughly break up mixture with a fork.
  11. Cover and place in freezer. 
  12. Scrape mixture into coarse crystals with a fork every 30 minutes, for a further 2 hours or until firm.
  13. Put in serving glasses.

 

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Morcon

Morcon Recipe

INGREDIENTS:
1 kilo beef brisket, sliced into wide thin sheets
2 tablespoons garlic powder
1 medium-sized carrot, quartered lengthwise
1 stalk celery, cut lengthwise
1 whole pickled cucumber, quartered lengthwise
5 pcs hotdog, quartered lengthwise
6 slices bacon
1/4 cup all-purpose flour
1/4 cup vegetable oil
6 cloves garlic, minced
1 medium-sized red onion, chopped
2 tablespoons tomato paste
1/2 cup diced tomatoes
2 tablespoons green olives
2 cups beef stock
2 pcs dried bay leaves
3/4 cup pineapple juice
1/4 cup soy sauce
1/2 cup tomato sauce
Dried parsley, chopped for garnish
Salt and pepper to taste
Kitchen twine
PROCEDURE:
  1. Season the beef with salt, pepper and garlic powder.
  2. Wrap one piece of carrot, celery, pickled cucumber, and hotdog with one slice of bacon. 
  3. Put the wrapped filling in the center of the beef, then roll.
  4. Tie with kitchen twine. 
  5. Repeat procedure for the rest of the beef.
  6. Heat oil in a large pan over medium heat. 
  7. Dredge beef rolls in flour, and fry until evenly light brown. 
  8. Remove from pan and set aside.
  9. On the same pan, heat oil and saute the garlic, onion, green olives and tomato paste for one minute.
  10. Add the stock, bay leaves, pineapple juice, soy sauce, and tomato sauce.
  11. Stir and bring to a boil.
  12. Season the sauce with salt and pepper. 
  13. Reduce the heat and simmer the beef rolls until tender.
  14. Remove the beef rolls from the saucepan and let it cool slightly.
  15. Strain and simmer sauce until thick.
  16. Remove kitchen twine from the beef rolls and cut into slices. 
  17. Pour the sauce over the beef rolls.
  18. Garnish with chopped parsley.

 

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Tocino del Cielo

Tocino del Cielo Recipe

INGREDIENTS:
1/2 cup white sugar for the caramel
1/8 tsp orange zest
1/8 tsp lemon zest
1 1/2 cups white sugar
1 1/2 cups water
1/2 cup butter
10 egg yolks
PROCEDURE
  1. Boil water in the steamer.
  2. Caramelize 1/2 cup sugar in a small llanera or flan containers. 
  3. Boil 1 1/2 cups sugar and water. 
  4. Add butter and let it melt.
  5. In a bowl, slowly mix egg yolks and pour syrup-butter mixture, orange zest and lemon zest.
  6. Pour mixture into the flan containers, just enough to fill the containers. 
  7. Place the flan containers and steam until cooked. 
  8. When done, let the flans cool and scrape the sides of the containers
  9. and invert upside down.

 

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Nikuklok na Manok

Nikuklok na Manok Recipe

INGREDIENTS
1 pc whole chicken
5 cups rock salt
1 tsp iodized salt
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1 whole red onion
1 stalk of leek, white part only
For the dipping sauce:
3 tbsps soy sauce
1 tbsp lemon juice
PROCEDURE
  1. Wash chicken thoroughly. 
  2. Pat the chicken dry with a paper towel.
  3. Mix the dry rub ingredients in a bowl: Salt, garlic powder, onion powder, black pepper. 
  4. Rub this all over the chicken.
  5. Stuff the chicken with onions and leeks.
  6. Put the rock salt in a deep frying pan.
  7. Make sure the bed of salt is at least two inches deep.
  8. Place the chicken on its back, on top of the bed of salt. 
  9. Cover pan and cook over low- medium heat for 1 and 1/2 hours.
  10. Serve with the dipping sauce made of soy sauce and the juice of lemon.

 

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Sisig Matua

Sisig Matua Recipe

INGREDIENTS
500 grams pig head parts (Face, snout, cheeks, and ear)
200 g chicken liver
1 medium-sized white onion, diced
3 pcs chili fingers, chopped
2 pcs calamansi fruits, sliced
2 tbsps soy sauce
2 pcs egg
2 tbsps mayonnaise
Salt and pepper to taste
PROCEDURE:
  1. Boil pig head parts in water, salt and whole black peppers until tender.
  2. Grill pig head parts, and liver. 
  3. Chop the grilled pig parts and liver into about 1/4 inch sized cubes.
  4. In a skillet over high heat, sauté onion. 
  5. Add and stir-fry the pig parts and liver. 
  6. Season with soy sauce, salt and pepper to taste. 
  7. Add mayonnaise. 
  8. Add onion and chili peppers. 
  9. Serve in a sizzling plate topped with slices of calamansi fruit.

 

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