Tag Archives: CHEF BOY LOGRO RECIPES

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.

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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.

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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.

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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.

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Sisig Wrap

Sisig Wrap

Procedure:

INGREDIENTS:

1/2 kilo pork liempo, boil then fry, minced
1 red onion
30 g salt
1 cup mayonnaise
3 tbsp Knorr seasoning
1 white onion, diced
50 grams finger chili
1 stalk leeks, sliced
10 pcs soft taco shells or tortilla wrappers
1/2 cup hoisin sauce

PROCEDURE:

  1. Boil pork liempo with salt and red onion, until tender. Chop pork just right for sisig size.
  2. Fry until crisp. Drain. Mix pork with white onion, finger chili, mayonnaise.
  3. Lay one flour tortilla on a plate and place the sisig mixture and leeks on one end. Roll to form a wrap and slice each roll in half for plating and dip with hoisin sauce.

Please download here the recipe.

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Crispy Hito with Buro Wrap in Mustasa

Crispy Hito with Buro Wrap in Mustasa

Procedure:

Crispy Hito

INGREDIENTS:

500 grams hito, deboned and coarsely chopped
2 tbsps Worcestershire sauce
1 tsp salt
1 tsp black pepper
1 tbsp Knorr seasoning
1 leek 1 cup breadcrumbs
1 egg cooking oil

PROCEDURE:

  1. Mix all ingredients in a bowl. Form the mixture into small fingers.  Deep-fry until golden brown. Drain.

  Buro

INGREDIENTS:

1 head garlic,minced
onion, minced
tomatoes, remove seeds and diced
1/4 kilo dalag, cleaned and washed
2 cups cooked white rice, cooled
3 tablespoons rock salt mustasa leaves, wash and drain

PROCEDURE:

  1. Prepare the fish. After washing and cleaning, cut and slice fish. Rub with salt and set aside. Prepare the fish.
  2. Cook rice until very soft and cool. Add in the rest of the salt and mix thoroughly.
  3. Add the fish and mix. Sautee fish and rice mixture in hot oil with minced garlic and onions, and chopped tomatoes.
  4. Place mustasa leaf on a plate, put in crispy hito fingers and roll. Serve buro along with the crispy hito in mustasa wraps.

Please download here the recipe.

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Bicol Express Fritters with Marinara Sauce

Bicol Express Fritters with Marinara Sauce

Procedure:

Bicol Express

INGREDIENTS:

500 grams pork belly, cut in slices
1/2 cup finger chili, siling haba
1 cup coconut milk
1/2 cup sauteed shrimp paste (bagoong alamang)
1 tsp salt
1 tsp black pepper
2 tbsp fish sauce
4 cloves garlic, minced
1 onion, chopped
250 grams all-purpose cream
250 grams cheese, sliced thinly into sticks
150 grams sigarilyas, chopped thinly lumpia wrapper,
1 pack or 10-12 pcs

PROCEDURE:

  1. In a saucepan, sauté garlic and onion. Add the pork and finger chili pepper. Saute until pork starts to render fat and edges turn to brown. Add shrimp paste, fish sauce and stir, then pour the coconut milk, all-purpose cream.
  2. Simmer and cook until pork is tender and oily, simmer until the sauce is thick. Put in sigarilyas until cooked. Place lumpia wrapper on a plate. Put in Bicol Express mixture and cheese sticks. Roll and dip in Marinara Sauce.

Marinara Sauce:

1 head garlic, minced
1 cup shrimp stock
1 tsp salt
1 tsp pepper
2 tbsp olive oil
2 tbsp basil leaves, fresh, coarsely chopped
1 tbsp parsley, fresh, coarsely chopped
250 grams tomato sauce
6 tomatoes, coarsely chopped
1 tbsp tomato paste

PROCEDURE:

  1. Saute olive oil, garlic, tomato paste and tomatoes in a pan. Put in tomato sauce, shrimp stock, and red wine. Add salt, pepper, basil, and parsley.

Please download here the recipe.

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