Tag Archives: CHEF BOY LOGRO RECIPES

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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Pinoy Maki

Pinoy Maki Recipe

For the sushi rice: 
1 cup Japanese short grain rice
1 ¼ cup cold water
3 tbsps mirin
Procedure to make sushi rice:
  1. Rinse rice with water until the water runs clear. 
  2. Cook rice in a small rice cooker. 
  3. Once cooked, let it stand for 10 minutes. 
  4. Place rice in a ceramic bowl then slowly add vinegar while mixing. 
  5. Set aside to cool in room temperature but keep the rice covered with a damp cloth while preparing.
LONGGANISA MAKI
INGREDIENTS:
2 cups sushi rice
6 pcs longganisa, fried and sliced vertically
1/3 cup garlic, finely minced and toasted
1 small cucumber; sliced, peeled, and cored
3 pcs egg, scrambled and sliced vertically
4 sheets of nori seaweed wrapper
Mayonnaise
Wasabi-soy dip:
Wasabi
Japanese soy sauce
Calamansi
To make Longganisa Maki:
  1. Place a bamboo sushi mat on a flat surface.
  2. Place a sheet of clear plastic wrap on top.
  3. Sprinkle toasted garlic on top then cover the cling wrap with a thin layer of sushi rice, press it firmly with a bamboo spoon, and distribute it evenly on the edges. 
  4. Place nori on top of the rice. 
  5. Place a teaspoon of mayonnaise across the top edge then place strips of longganisa, cucumber and egg side-by-side. 
  6. Roll the bamboo mat starting at the edge while pressing it firmly, continue until it reaches the end of the bamboo mat. 
  7. Remove the roll from the bamboo mat and carefully slice into 1-inch thick pieces.
  8. Moisten the sharp knife every time you cut a new slice. 
  9. Sprinkle toasted garlic on top of sliced sushi and serve with wasabi-soy dip.

For the Wasabi Soy Dip:

  1. Mix soy sauce and wasabi paste to your desired taste and add calamansi juice.
TINAPA FRIED MAKI
INGREDIENTS
2 cups sushi rice
8 pcs tinapa, peeled and flaked
1 small carrot, peeled and sliced vertically
150 grams cheese, sliced vertically
1/4 cup spring onions, chopped
4 sheets of nori seaweed wrapper
Mayonnaise
For dredging: 
1/2 cup all-purpose flour
2 pcs egg
1 cup breadcrumbs
Oil for deep frying
For Spicy Mayo dip:
1/2 cup mayonnaise
2 tbsps hot sauce
To make Tinapa Maki:
  1. Place a bamboo sushi mat on a flat surface then place a sheet of clear plastic wrap on top. 
  2. Cover the clear plastic wrap with a thin layer of sushi rice, press it firmly with a bamboo spoon and distribute it evenly on the edges. 
  3. Place nori on top of the rice. 
  4. Place cheese across the top edge then place strips of tinapa and carrots side-by-side. 
  5. Roll the bamboo mat starting at the edge while pressing it firmly, continue until it reaches the end of the bamboo mat. 
  6. Remove the roll from the bamboo mat and coat the sushi roll with flour, egg and breadcrumbs. 
  7. Deep-fry the sushi roll until golden brown.
  8. Drain excess oil with paper towel. 
  9. Carefully slice into 1-inch thick pieces.
  10. Moisten the sharp knife every time you cut a new slice. 
  11. Sprinkle spring onion on top of sliced sushi and serve with spicy mayo dip.
Procedure for the dip:  
  1. Mix the mayonnaise and hot sauce to your desired taste.

 

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Dessert Fondue

Dessert Fondue Recipe

INGREDIENTS:Fruits for dipping:
Strawberries
Banana, sliced into bite-size pieces
Apples, sliced into bite-size pieces
Marshmallows
Wafers
Wafer sticks
For the chocolate sauce:
1 ¼ cup bittersweet chocolate or semisweet chocolate, chopped into small pieces
¾ cup heavy cream
2 tbsps unsalted butter
½ tsp vanilla extract
PROCEDURE
  1. Combine chocolate and cream in a bowl.
  2. Place the bowl in a double boiler pot with simmering water.
  3. Heat the mixture and mix until smooth.
  4. Add more cream if the mixture gets too thick.
  5. Remove from the heat and add vanilla extract and mix.
  6. Serve in a fondue pot.
  7. Use skewers, forks, colorful sticks for the fruits to be dipped.

 

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Mini Burgers

Mini Burgers Recipe

INGREDIENTS
500 grams ground beef
1 small can unsweetened crushed pineapple, drain and reserve the liquid
1 tsp black pepper
1/4 tsp salt
BURGER MARINADE
1/4 cup soy sauce
2 tbsps ketchup
1 tbsp white vinegar
4 cloves garlic, minced
1/4 tsp chili flakes
Reserved liquid from the pineapples
10 pcs miniature burger buns
50 grams spinach leaves
200 grams bacon, cooked and crumbled
PROCEDURE
 
  1. In a large bowl, combine pineapple, black pepper and salt.
  2. Put the beef and mix well, shape into small patties.
  3. For the marinade, combine soy sauce, ketchup, vinegar, garlic, chili flakes and reserved pineapple juice.
  4. Pour marinade over burgers and refrigerate for one hour.
  5. Drain beef patties and discard marinade. 
  6. In a pan, heat oil and grill patties then cover.
  7. This will take about four to five minutes on each side.
  8. Grill buns uncovered until toasted.
  9. Serve burgers with spinach, pineapple and bacon.

 

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Empanaditas

Empanaditas Recipe

INGREDIENTS:
For the dough:
2 cups all-purpose flour
1/2 teaspoon of salt
1/2 teaspoon of baking powder
4 tablespoons of butter
1/4 cup ice water
For the filling:
2 tablespoons vegetable oil
1/2 cup white onion, shredded
1/2 bell pepper, diced
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1/2 pound ground beef
1 cup potatoes, diced and cooked
1/2 cup beef broth
1 egg yolk
Salt to taste
PROCEDURE:
For the filling:
  1. In a large skillet, heat the oil.
  2. Add the onions, bell pepper, garlic, beef, tomato paste and cumin and cook for about six minutes over medium heat. 
  3. Add the cooked potatoes and cook for about seven minutes.
  4. Add the broth, season with salt and cook until meat is cooked through. 
For the dough:
  1. Place the flour and salt in a bowl.
  2. Add the butter and water until the dough forms. 
  3. Form a ball, cover with plastic wrap, and place in the refrigerator for about 30 minutes. 
  4. On a lightly floured surface, roll out the dough into a thin rectangle.
  5. Cut out round shapes with a cutter or a small plate. 
To make the empanada: 
  1. Fill the dough with the beef mixture.
  2. Brush the edges with egg and close the dough by pressing the edges together to form a half moon. 
  3. Preheat oil in a deep pot.
  4. Fry the empanadas for about three minutes on each side.
  5. Remove from the oil and drain on paper towels.

 

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Pot Roasted Ribs

Pot Roasted Ribs Recipe

INGREDIENTS
4 medium potatoes, peeled and cut into 2-inch chunk
1 pc carrot, chopped
1 large onion, cut into eight to 12 wedges
500 g beef short ribs, cut 2×2 inches
1/4 cup ketchup
1/4 cup water
1/8 cup red wine vinegar
1 tablespoon paprika
1 teaspoon chili powder
1/2 teaspoon dry mustard
Dash of garlic powder
1 teaspoon Worcestershire sauce
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon cornstarch
1/4 cup water
PROCEDURE
  1. Put the potatoes and carrots in a large pot, top with the onion wedges then the beef. 
  2. In a bowl, combine the ketchup, water, vinegar, paprika, chili powder, mustard, garlic
  3. powder, Worcestershire sauce, and salt. Pour over the beef. 
  4. Cover and cook on high for four to five hours. 
  5. Transfer the juices to a saucepan and simmer for five minutes. 
  6. Combine the cornstarch with 1/4 cup water, stirring until the mixture is smooth.
  7. Pour into the simmering juices and cook, stirring until thickened (about one minute). 
  8. Serve the beef and vegetables with the thickened sauce.

 

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Aglio E Olio Pasta

Aglio E Olio Pasta Recipe

INGREDIENTS:
250 grams spaghetti noodles
½ cup olive oil
8 large garlic cloves, cut into thin slivers
½ tsp crushed red pepper flakes
½ cup minced parsley
1 cup Parmesan cheese, freshly grated
1 tsp salt
Salt for pasta water
PROCEDURE
  1. Bring a large pot of water to a boil. Add two tablespoons of salt, cook noodles according to package directions. Set aside 1 ½ cups of the pasta cooking water before draining the pasta. 
  2. On a large pan, heat the olive oil over medium heat. 
  3. Add the garlic and cook for two minutes, stir until it just begins to turn golden on the edges.
  4. Add the red pepper flakes and cook for 30 seconds more. 
  5. Add the cooked pasta to the oil mixture and add one teaspoon of salt.
  6. If the mixture is a bit dry, add the pasta water.
  7. To plate, add the parsley and Parmesan then toss.
  8. Season according to taste.
  9. Serve warm with extra Parmesan on the side. 

 

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