Tag Archives: CHEF BOY LOGRO RECIPES

recipe__garlic_fried_rice_with_twice_cooked_chicken_and_pork_adobo_1412401876

Garlic Fried Rice with Twice Cooked Chicken and Pork Adobo Recipe

INGREDIENTS:
1/2 kg chicken wings
1/2 kg pork liempo, cubed
1/2 cup vinegar
2 heads garlic, minced
3 pcs bay leaf
1 teaspoon whole peppercorn
2 tbsps oil
1/4 cup brown sugar
1 liter water
PROCEDURE:
  1. Marinade pork and chicken in soy sauce, vinegar, garlic, bay leaf and pepper.
  2. Drain and set aside sauce.
  3. Heat oil, sauté pork and add brown sugar.
  4. Brown the meat, wait until sugar caramelizes.
  5. Add water and simmer until tender.
  6. When the pork is tender, add the chicken and cook.
  7. Get the meat and place it in a turbo broiler until the skin becomes crispy.
  8. Serve the chicken and pork adobo on top of fried rice.
  9. Top with salted eggs, and tomatoes.
For the garlic fried rice
INGREDIENTS:
2 tablespoons vegetable oil
1 head garlic, peeled and chopped
3 cups cooked rice
3 green onions, white and green parts finely chopped (½ cup)
PROCEDURE:
  1. Add oil to pan.
  2. Stir in chopped garlic and cook for three to five minutes, until brown.
  3. Stirring often.
  4. Add rice and cook for three to four minutes or until rice begins to brown.
  5. Season with salt and pepper, if desired, and stir in green onions.
For toppings:
  1. 3 large salted eggs, diced
  2. 3 pieces tomatoes, diced

 

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recipe__baked_cheesy_chicken_pastel_

Baked Cheesy Chicken Pastel Recipe

INGREDIENTS: 
1/2 kg chicken breast, cubed or diced
1 tablespoons garlic
1 1/2cup mix vegetables
2 cups potatoes, diced
1 big can vienna sausage, sliced
1 can button mushrooms
250 ml fresh milk
1 /2 cup butter
1/2 cup all purpose flour
1 pc green bellpepper
2 cups chicken stock
1 cup cheese spread
1/2 teaspoon curry powder
1 pc egg, beaten
4-6 pcs slices of bread
2 pcs egg yolk
200 grams cheese grated
3 cups cooked rice
Salt and pepper to taste
PROCEDURE: 
  1. In a pan, melt butter.
  2. Sauté garlic, bellpepper and add flour.
  3. Add milk and chicken stock.
  4. Add chicken and potatoes and let it simmer until cook,
    add cheese spread and curry powder.
  5. Season with salt and pepper.
  6. When the chicken is cooked, add mix vegetables, mushrooms
    and vienna sausage. Let it simmer.
  7. In an oven safe dish, spread the rice.
  8. Top cooked chicken mixture over rice.
  9. Top with bread, brush with egg wash and sprinkle with grated cheese.
  10. Bake in the oven for five to ten minutes or until the cheese melt and turn golden brown.

 

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Beef Salpicao Rice

Beef Salpicao Rice Recipe

INGREDIENTS:
500g beef tenderloin, cut into 1-inch cubes
1 head garlic, minced
1/2 teaspoon black pepper
3 tablespoons olive oil
1/4 cup Worcestershire sauce
1/4 cup all purpose flour
1 small can button mushrooms, sliced
3 tablespoons toasted garlic bits
2 tablespoons spring onions
PROCEDURE: 
  1. Marinate beef cubes with garlic, pepper and olive oil.
  2. Coat each piece of beef with flour.
  3. Heat pan in high heat
  4. Put the butter and olive oil.
  5. Stir-fry beef and cook for a few minutes.
  6. Add mushrooms and pour in the Worcestershire sauce. Stir.
  7. Season with salt and pepper.
  8. Place on top of  garlic fried rice and topped with toasted garlic and spring onions.

 

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Suman Platter Recipe

Suman Platter Recipe

INGREDIENTS:
 For suman sa ibus
12 pcs suman sa Ibus
1/2 bar butter, salted
6 large scoops mango flavored ice cream
PROCEDURE:
  1. Remove the wrapper of suman, heat butter in a pan and fry suman gently
    until slightly crispy on all sides.
  2. Top suman generously with mango ice cream and serve.
For suman sa gata
12 pcs suman sa gata
6 tablespoons macapuno
4 tablespoons ube halaya
PROCEDURE:
  1. Remove the wrapper of suman, put in a plate.
  2. Top with macapuno and ube halaya.
For suman sa lihiya
6 pcs suman sa lihiya
For the latik sauce
1/2 cup coconut cream
1 cup muscavado sugar
1/2 of small-sized panocha, cut into pieces
Procedure for sauce:
  1. In a saucepan, make the latik sauce by mixing coconut cream and panocha.
  2. Place over low heat and cook stirring continuously until the panocha melts completely, remove from heat.
For the latik toppings
1/2 cup coconut cream
Procedure for latik:
  1. Cook the coconut cream until it curds.
To assemble:
  1. Unwrap the suman sa lihiya and place it in a serving plate.
  2. Top with coconut sauce and latik toppings.

 

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Sinigang na Hipon sa Kamias

Sinigang na Hipon sa Kamias Recipe

INGREDIENTS:
500 g prawns, cleaned and deveined
1 liter water
2 medium tomatoes, quartered
1 medium onion, chopped
2 tablespoon fish sauce
½ cup to 1 cup kamias fruit
1 bundle petchay
1 cup okra, sliced into two
1 bunch kangkong
2 pcs talong, sliced
1 cup sitaw
2 pcs gabi
3 pcs siling pangsigang
10 pcs sigarilyas
1 pc labanos, sliced
Oil
PROCEDURE:
  1. In a large pot, sauté onion, garlic, and tomatoes.
  2. Add water in the stock pot. Bring to a boil.
  3. Mash the tomatoes.
  4. Add gabi, fish sauce, and kamias.
  5. Bring to a boil for five minutes.
  6. Mash kamias and taste for sourness.
  7. Add okra, sitaw, sigarilyas, and cook until tender.
  8. Add prawns then simmer.
  9. Add pechay and kangkong.
  10. Boil for two minutes and serve.

 

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