Tag Archives: CHEF BOY LOGRO RECIPES

Laing with Paksiw na Galunggong Topping

Laing with Paksiw na Galunggong Topping

Procedure:

Ingredients

For Laing
1 balot ng dahon ng gabi
2 medium na niyog
5 pirasong longganisa (matamis)
5 pirasong siling pampaksiw
3 siling labuyo
1 sibuyas
bawang
luya
pepper and salt
1 pork buillon cube

For Paksiw na Galunggong
5 piraso ng galunggong, medium-size
luya
3 pirasong siling pampaksiw
suka
bawang
sibuyas
pepper and salt
2 tbsp mantika
PROCEDURES:
For Paksiw na Galunggong

  1. Sa isang kawali, ilagay ang nilinis na galunggong. Ilagay ang luya, bawang, siling pampaksiw, pepper, asin at siling pampaksiw.
  2. Hintaying kumulo at saka ilagay ang mantika. After 7 to 10 minutes, hanguin at palamigin. Saka i-debone. Itabi muna.

For Laing

  1. Maggisa ng sibuyas, bawang at pork cube. Ilagay ang longganisang hinubaran. Haluin at hayaang maluto ng hanggang 5 minuto. Isunod na ihalo ang dahon ng gabi o laing.
  2. Hayaan ng 5 minuto saka ihalo ang pangalawang piga ng gata ng niyog. Hayaan ng hanggang 30 minuto. Pagkatapos ng 30 minuto, ilagay ang pepper at asin. Isunod ang siling pampaksiw at siling labuyo. Haluin.
  3. Ibuhos ang unang piga ng gata ng niyog pero magtira ng kalahating cup ng gata. Haluin at hayaan ng 3 minuto. Ilagay sa isang bowl ang laing. Ipatong sa ibabaw ang deboned na paksiw na galunggong.
  4. Ang natirang gata, ibuhos sa ibabaw ng paksiw na galunggong at saka ihain habang mainit pa.

Please download here the recipe.

Download114 downloads

Sizzling Salmon Steak in Mediterranean Lemon Butter Sauce

Sizzling Salmon Steak in Mediterranean Lemon Butter Sauce

Procedure:

Ingredients

150g salmon
30g lemon
100g mashed potato
30g cauliflower
30g broccoli
5g capers
5g tomato, finely chopped
5g black olives
30g butter
5g mustard
1/2 jigger brandy
1/2 jigger white wine
1 tsp salt
1 tsp salt and peppercorn

PROCEDURE:

  1. Season the salmon steak with salt and crushed black peppercorn and brush with mustard. Dredge in flour.
  2. Place it on pan, flambe and deglaze with brandy. Place it in the oven for five minutes.  Remove salmon from the oven. Place the pan on the top of the gas stove then deglaze sauce with white wine.
  3. Place it on the salmon, then you may add into the remaining au-jus from the pan with tomato, capers, olives and lemon juice.
  4. Garnish with mashed potato and potpourri vegetables.

Please download here the recipe.

Download101 downloads

Ginataang Halo – Halo

Ginataang Halo – Halo

Procedure:

Ingredients:

250 g glutinous rice (sweet rice) flour
6 saba, sliced
5 cups thin coconut milk or water
250 g ripe langka (canned will do)
6 pandan leaves (optional) or (anise seeds)
200 g cooked sago pearls
225 g camote (sweet potato), cubed
300 g white sugar or muscovado sugar
225 g gabi (taro root), cubed
225 g ube (purple yam), cubed
2 cups coconut cream

 
PROCEDURE: 

  1. Combine rice flour with 250 ml water and form into small balls.
  2. Place the coconut milk in a casserole and bring to a boil. Add the sago, sweet potato, taro and other root crops you may have. Cook for 5 minutes, then add the banana, jackfruit and rice balls. Continue to cook over moderate heat until all the rice balls float to the surface.
  3. Stir in sugar and coconut cream. Then transfer to a serving bowl.

 

Please download here the recipe.

Download109 downloads

Pochero para kay Plaridel

Pochero para kay Plaridel

Procedure:

INGREDIENTS:

1 kilo chicken thigh
1 head garlic, minced
1 large red onion, chopped
2 pcs chorizo bilbao, minced
2 large size potatoes, chopped into bite-size pieces
3 saging saba, cut into
3 pcs each
1 bundle of baguio beans, cut into 1-inch length
1 small cabbage, quartered
1 kamote, quartered
50 grams tomato paste
250 grams tomato sauce
2 tablespoon fish sauce
1 liter chicken stock
1 tablespoon of whole peppercorn
1 bundle of pechay
¼ cup cooking oil
salt, to taste

Eggplant Garlic Dip:

2 eggplants, grilled and peeled
1 head garlic, minced finely
1 tbsp white vinegar
salt to taste
black pepper, ground to taste

Saging Saba Dip:

2 saging saba, boiled and mashed
1 head garlic, minced finely
1 tbsp white vinegar
salt to taste
black pepper, ground to taste

PROCEDURE:

  1. In a pot, heat oil. Saute garlic and onions. Add the tomato paste, chorizo bilbao and chicken thigh. Saute until the chicken is half-cooked.
  2. Add fish sauce and peppercorn. Add the tomato sauce and chicken stock. Bring to a boil and simmer for 20 minutes.
  3. Add the potatoes, kamote and simmer until the potatoes are cooked. Add the saging saba and all the vegetables. Simmer until all the vegetables are cooked.
  4. Add salt, or chicken stock if needed, and serve.

For the Eggplant Garlic dip:

  1. Grill eggplant until cooked. Peel off skin and mash. Put garlic and vinegar. Add salt and pepper to taste.

For the Saging Saba Dip:

  1. Boil saging saba until cooked. Peel off skin and mash.
  2. Put garlic and vinegar. Add salt and pepper to taste.

Please download here the recipe.

Download172 downloads

recipe__karneng_asada_para_kay_jose_rizal_1402288358

Karneng Asada para kay Jose Rizal

Procedure:

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.

Please download here the recipe.

Download133 downloads

recipe__minatamis_na_kamote_para_kay_andres_bonifacio_1402288272

Minatamis na Kamote para kay Andres Bonifacio

Procedure:

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.

Please download here the recipe.

Download127 downloads

recipe__pinakbet_para_kay_gabriela_silang_1402288299

Pinakbet para kay Gabriela Silang

Procedure:

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.

Please download here the recipe.

Download131 downloads