Category Archives: CHEF BOY LOGRO RECIPES

GINATAANG ALIMASAG

GINATAANG ALIMASAG

Procedure:

Ingredients:

3 tbsp oil
4pcs garlic, pounded
1 thumb sized ginger, sliced and pounded
4 pcs finger chili, sliced
2 stalks lemongrass, pounded and tied
2 tbsp bagoong
3 cups coconut milk
patis to taste
4-5 pcs alimasag
4 cups spinach
bunch of cilantro to top

Procedure:

  1. In a large pot, sauté the garlic, lemongrass, and ginger.
  2. Add the coconut milk then bring to a boil.
  3. Put in the shrimp paste and fish sauce and cook until the coconut milk is thick.
  4. Add the finger chili and simmer.
  5. Put the crabs in the pot and mix until evenly covered with coconut milk. Simmer until crabs are cooked.
  6. Add the spinach last and transfer to a plate.
  7. Garnish with cilantro. Serve hot
SINAMPALUKANG MANOK

SINAMPALUKANG MANOK

Procedure:

Ingredients:
2 tbsp oil
1 thumb sized ginger, sliced and pounded
1 pc red onion, chopped
3 cloves garlic, crushed
1 kilo chicken, cut into 8 pcs
1.5 L water
3 cups sampaloc leaves, chopped
patis to taste
pepper to taste

Procedure:

  1. Saute ginger, onion and garlic in a pot. Add the chicken pieces and let the oil of the chicken come out.
  2. Add water and let it boil.
  3. Put in the the sampaloc leaves, season with patis and pepper. simmer until chicken are cooked. Serve hot.
BUKO PANDAN

BUKO PANDAN

Procedure:

Ingredients:

1 box pandan gelatin
1 1/2 teaspoons sugar
1 cup shredded coconut
1 pack all-purpose cream
1/4 cup condensed milke

Procedure:

  1. Prepare gelatin according to package directions, but add sugar and pandan flavoring.
  2. Transfer to a square glass dish and set aside.
  3. When gulaman sets, cut into cubes. Then, combine with coconut, cream and milk. Chill and garnish with pandan leaves.
NILAGANG BAKA

NILAGANG BAKA

Procedure:

Ingredients:

500g beef shanks, cut into serving parts
500g beef tendons
2 medium potatoes, peeled and quartered
1 small onion, peeled and quartered
1 tsp pepper corn
1/2 cabbage, cut into wedges
80g bagiuo beans
1 tablespoon fish sauce
2L water
salt to taste

Procedure:

  1. In a pot, combine beef shanks, beef tendon and enough water to cover. Over medium heat, bring to a boil, skimming scum as it rises to top.
  2. Once broth clears, add onions, pepper corns and fish sauce. Lower heat, cover and cook at no more than a simmer for about 2 hours or until shanks and tendons are soft. 3. Add more water as needed. Add potatoes and cook for about 5 minutes. Add green beans and cabbage and cook for a few minutes until vegetables are tender.
  3. Season with salt to taste. Serve hot.
Deep Fried Sugpo and Baby Squid with Lemon – Vinegar, Dark Mayo and Pureed Green Mango Ensalada Dip

Deep Fried Sugpo and Baby Squid with Lemon

Procedure:

Ingredients:

FRIED SUGPO AT BABY SQUID
300g prawns, head and skin on, deveined
250g baby squid, cleaned
2 cups cornstarch
oil for deep frying
salt and pepper to taste

Procedure:

  1. Coat prawns and squid in cornstarch and deep fry in hot oil.
  2. Drain on paper towels and set aside.
CARAMEL POPCORN

CARAMEL POPCORN

Ingredients

  • 1 pack pop corn,cooked
  • 1 cup brown sugar
  • ¼ cup butter
  • ½ cup light corn syrup
  • ½ cup sweetened condensed milk
  • salt to taste

Procedure:

1. In a saucepan, cook the brown sugar, butter, and corn syrup. Allow to come to a boil. Add sweetened condensed milk and season with salt.

2. Allow to softly boil and be careful not to burn.
Pour the caramel over the popped popcorn. Mix with a wooden spoon and coat evenly.

Please download here the recipe.

Download118 downloads