Tags: Chef Boy Logro / Fish / Recipe

Wow na Wow Kilaw Recipe

- Sunday, July 6, 2014 No Comments

Wow na Wow Kilaw Recipe

by Chef Boy Logro

Ingredients:

Kilaw Lapu-Lapu:
1 kilo lapu-lapu fillet, sliced thinly
2 cups vinegar
1 cup calamansi juice
1 pc. white onion, julienne
1 pc. cucumber, julienne
1 pc. green bell pepper, (finely julienne)
2 pcs. red bell pepper, (finely julienne)
2 pcs. dayap slices
2 pcs. siling pangsigang
100 grms. ginger (julienne by mandolin)
50 grms. chopped siling labuyo
1 tbsp. salt
1 tsp. white pepper

Kilaw Lato Salad:
1 kilo green seaweeds (lato)
1 cup calamansi juice
2 pcs. red onion, julienne
2 pcs. tomato, julienne
2 pcs. cucumber, julienne by mandolin
2 pcs. U.S. lemon for garnish
2 pcs. Siling labuyo
1 pc. green mango, julienne by mandolin
100 grms. ginger, julienne
1 tbsp. salt
1 tsp. white pepper

Instructions:

1. Marinate fish fillet in vinegar for 5 minutes, then squeeze using cheese cloth.
2. Place into mixing bowl, add in calamansi juice, salt, white pepper, cucumber, ginger, green and red bell pepper, siling labuyo and siling pansigang.
3. Toss slowly, then place on salad plate. Garnish with slices of dayap.
4. For Lato Salad, blanch the green seaweeds, then soak in ice water, and strain.
5. Combine all ingredients except U.S lemon. Season to taste.
6. Arrange on salad plate. Garnish with slices of U.S lemon.

Tags: Chef Boy Logro / Chicken / Recipe

White Christmas Chicken Barbecue Recipe

- Saturday, July 5, 2014 No Comments

White Christmas Chicken Barbecue Recipe

by Chef Boy Logro

Ingredients:

1 whole chicken, sliced into 4 pcs.
10 cups vinegar
1 cup tomato sauce
1 cup water
1 cup molasses
½ cup catsup
½ cup salad oil
½ cup minced onion
¼ cup Worcestershire sauce
1 tbsp. dry mustard
1 tsp. pepper
1 tsp. Chili powder
1 tsp. salt
50 grms. butter

Instructions:

1. In saucepan, combine tomato sauce, water, molasses, catsup, butter vinegar, onion, Worcestershire sauce, dry mustard, salt, pepper and chili powder.
2. Simmer mixture 15 – 20 minutes, set aside.
3. Brush halved portion chicken with salad oil and season with salt and pepper.
4. Place bone side down on grill. Boil over slow coals or pan griller, 25 minutes, turn, broil 20 minutes. Brush with sauce.
5. Continue broiling, turning occasionally and basting with sauce 10-15 minutes or until tender.

Tags: Chef Boy Logro / Chicken / Recipe

Whole Chicken Butterfly Recipe

- Friday, July 4, 2014 No Comments

Whole Chicken Butterfly Recipe

by Chef Boy Logro

Ingredients:

1 kg. Whole chicken butterfly cut
50g garlic chips or slices
50g ginger julienne
50g kinchay
2 pcs red onion slices
2 pcs tomato slices
4 pcs green chilli chopped
1 pc leeks sliced
1 tbsp mustard
1 tsp salt
1 tsp crushed black peppercorn
1 meter aluminum foil cut into 3 pieces
½ cup oilve oil

Instructions:

1. Cut whole chicken into butterfly. season with salt and pepper mustard.
2. Broil until golden brown and half done.
3. Drizzle with olive oil into aluminum foil then cover chicken with mixture of onion, tomato garlic with mixture of onion, tomato, garlic, green chilli, ginger, leeks salt, pepper and wrap it.
4. Place on heated griller, turn once or until done.
5. Open wrapped broiled chicken then place it on plates, garnish with kinchay or parsley.

Tags: Bread / Chef Boy Logro / Recipe

Vigan Empanada Recipe

- Thursday, July 3, 2014 No Comments

Vigan Empanada Recipe

by Chef Boy Logro

Ingredients:

1 ½ cup Mochiko Rice flour
½ cup Water
1 tbsp. Oil
Orange food coloring (optional)

Filling:
1 pc Green un-ripe papaya (grated)
4pcs. Longganisa Sausage chopped (remove from its casing)
1pc. Garlic
6pcs. Eggs
Salt
Pepper
Cooking for deep frying

Instructions:

1 Mix ingredients in a bowl and knead dough lightly.
2 Take about a 2-3 tablespoon of dough and flatten with rolling pin.
3 Set aside while you make your filling. Before you make your filling preheat your deep fryer by adding the cooking oil and set aside.
4 In another skillet pan sauté garlic and onions in oil. Add longganisa sausage and season with salt and pepper to desired. When sausage is cooked put in a bowl and mix it a little to cool it down. Wait 2-3 minutes and mix in grated papaya.
5 Spoon out 2-3 tablespoon of filling to flattened dough and crack a pieces of fresh egg. Seal the sides and deep fry in the preheated deep fryer.
6 Place Empanadas in a plate topped with plenty of paper towels to blot oil. Serve in another clean platter and with sweet chili dip or garlic vinegar on the side.

Tags: Chef Boy Logro / Recipe / Vegetable

Vegetable Gratin Recipe

- Wednesday, July 2, 2014 No Comments

Vegetable Gratin Recipe

by Chef Boy Logro

Ingredients:

300g Potato cut into round slices
300g Zucchini cut into slices
300g Cauliflower, floweret
100g White onion slice
100g Mozzarella cheese grated
2 cups Bechamel sauce
50g Parmesan cheese
50g Butter
1 tsp. Salt
1 tsp White pepper

Instructions:

1. Blanch all vegetables in salted boiling water. Set aside.
2. Have ready ceramic dish. Brush with softened butter. Bed with béchamel sauce.
3. Put potato on first layer; zucchini, cauliflower and sautéed onion on second layer.
4. Cover top with béchamel, mozzarella cheese and parmesan cheese.
5. Bake in oven until golden brown or until done.

Tags: Chef Boy Logro / Dessert / Recipe

Ube Halaya Recipe

- Tuesday, July 1, 2014 No Comments

Ube Halaya Recipe

by Chef Boy Logro

Ingredients:

400g Ube Root, boiled and peeled
1/2 can Coconut milk or coconut cream
1/3 cup Butter, softened
1/2 can Condensed milk
1 cup Sugar
pinch of Salt

Instructions:

1. Cut the boiled and peeled Ube into 2 inch cubes. Using a potato masher or potato ricer, mash until smooth and no chunks are visible.
2. Mix the ingredients in a pan, leave out half of the butter.
3. Cook stirring continuously on medium heat until the liquid is reduced and fully absorbed by the yam, about 5-10 minutes.
4. Turn the heat to medium low and continue stirring until you get a very thick consistency.
5. Brush your serving pan or container with remaining butter and spread out the Halayang Ube. The butter will prevent it from sticking to the container.
6. Cool and refrigerate before serving.

Tags: Chef Boy Logro / Chicken / Recipe

Twice Fried Chicken Recipe

- Monday, June 30, 2014 No Comments

Twice Fried Chicken Recipe

by Chef Boy Logro

Ingredients:

500g chicken drumstick
1 cup chicken broth
¼ cup Hoisin sauce
6 cloves garlic, coarsely chopped
1½ tbsp soy sauce
2 tbsp chopped fresh ginger
1 tbsp sesame seeds, toasted
1 tbsp honey
¼ tsp pepper
Vegetable oil, for frying

Instructions:

1. Using blender, puree chicken broth, garlic, hoisin sauce, ginger, soy sauce, honey and pepper. Transfer to small saucepan and bring to boil. Lower heat and simmer, stirring occasionally, until thickened. Cover and keep warm over low heat.
2. In large pot, add 2-inch deep oil; heat over medium-high heat. Working in 2 batches, fry wings, turning occasionally, until golden brown. Transfer to paper towel to drain out excess oil.
3. Heat oil again. Working in 2 batches, fry chicken drumstick again until browned. Drain on paper towel.
4. Immediately transfer to large bowl, add half of ginger-garlic sauce and toss. Sprinkle with sesame seeds. Use the remaining sauce for dipping

Tags: Chef Boy Logro / Recipe / Seafood

Tola Hipon Sinigang Recipe

- Sunday, June 29, 2014 No Comments

Tola Hipon Sinigang Recipe

by Chef Boy Logro

Ingredients:

6 pcs. tiger prawns, peeled with head and tails
3 pcs. sili pansigang
3 pcs. tomato, squared
1 pc. white onion, sliced
300 grms. string beans, blanched
300 grms. radish, blanched, cut into strips
300 grms. eggplant, blanched, cut into strips
300 grms. banana heart, sliced thinly
300 grms. kangkong, blanched
2 liters Sinigang Broth
1 tsp. baking soda

Instructions:

1. Blanch separately with baking soda the white raddish, string beans, eggplant, banana heart and kangkong. Set aside.
2. Have ready Sinigang in pot and you may add tomato, white onion and sili pansigang, allow to boil until done.
3. Add in prawns until done.
4. Place vegetables in soup dish and over the top with prawns and sili pansigang.