Kiddie Pink Pasta

Recipe by Nestle All Purpose Cream

Ingredients:

• ½ cup butter
• 250 grms. longganisa hamonado, diced
• Seasoning granules
• Soy sauce
• ¾ cup tomato catsup
• 1 pack NESTLE ALL PURPOSE CREAM
• 250 grms. angel hair pasta, cooked al dente

Procedure:

1. Melt butter in a saucepan. Add longganisa and seasoning granules and saute for 5 minutes. Add liquid seasoning and catsup.
2. Pour in NESTLE All Purpose cream and simmer for a minute.
3. Toss in cooked noodles until fully coated in sauce.

Sugba Chicken Inasal Davao Style

Sugba means grill, anything grilled. Chicken Inasal is famous for its original taste that only Davao has to offer but worry no more because you can do it now at your own kitchen. Hassle free!

Ingredients:

• 1 k chicken, halved and mashed with mullet
• ¼ cup achuete
• 1 tbsp salt
• 5 grms. crushed black peppercorn
• 500 grms. flour
• ¼ cup cooking oil
• Bamboo skewers
• 1 cup rice

Procedure:

1. Marinate chicken into salt, crushed peppercorn and achuete, dredge into flour, then skewer into bamboo stick, then mark with hot steel skewers cress cut.
2. Place on baking tray and bake in oven for 30 minutes or until done.
3. Cut into portion size pieces and serve with rice.

Cluck - Cluck Chicken with Orange Sauce

Ingredients:

• 500 grms. chicken breasts, shred cut
• 1 cup orange juice
• 1 small can mandarin orange wedges
• 2 pcs. orange zests
• 1 tspn. Grenadine syrup
• 100 grms. cornstarch
• 2 jiggers Chinese wine
• 1 tbspn. garlic puree
• 1 tbspn. ginger puree
• 2 cups chicken stock
• 1 tspn. salt
• 1 tspn. white pepper
• 25 grms. coriander leaves
• 2 whole oranges for garnish
• 2 tspn. Sugar
• 1 tbspn. Chicken powder

Chef Boy Logro just add his humor to name his signature dishes like this one but never replaces the tanginess in every bite

Procedure:

1. Marinate chicken in Chinese wine, salt, pepper, cornstarch, and sugar.
2. Blanch into fat-heated oil then strain and set aside.
3. Stir fry ginger and garlic puree into wok. Flambe with Chinese wine. Add chicken stock, orange juice, sugar, grenadine syrup and orange zest.
4. Thicken with cornstarch. Season with salt and pepper.
5. Place on plate, garnish with orange fan, mandarin wedges and coriander leaves.

Omellete Rice

Have a breakfast with Cheff Logro's signature Omellete Rice and make your day

the best all the way!

Ingredients:

• 150 grms. Chicken breasts, shredded
• 1 scoop Japanese rice
• 2 tbsp. cooking oil
• 15 grms. Butter
• 5 grms. Fresh basil leaves
• 3 tbsp. catsup
• 30 grms. lolo russo lettuce
• 1 big plum tomato
• 1 cucumber
• 1 jigger white wine
• 30 grms. white onion
• 3 eggs
• 5 grms. parsley, chopped

Procedure:

1. Sauté white onion, shitake mushroom, chicken breast. Flambe with white wine. Add cooked rice, catsup, and fresh chopped basil leaves. Set aside.
2. On pre-heated open top burner, add butter and pour over beaten eggs, and fill with sautéed mixture of rice and chicken.
3. Fold to half-moon shapes. Place on plate and drizzle with catsup.
4. Garnish with tomato, lolo rosso and cucumber and chopped parsley.

Silly Crab with Chilli Sauce

Silly because the crab dives and swims all over this hot and spicy dish!

Ingredients:

• 3 pcs. male crab (cut into 4)
• 2 cups hot chili sweet sauce
• 1 tbsp. garlic puree
• 1 tbsp. ginger puree
• (?) corn flour
• 100 grms. cornstarch
• 2 jiggers Chinese wine
• 1 tbspn. chicken powder
• 2 tbspn. Japanese soy sauce
• 50 grms. onion leeks, white part (brunoise)
• 1 tspn. salt
• 1 tspn. white pepper
• 2 cups chicken stock
• 100 grms. onion leeks, white and green parts (julieene)
• 25 grms. coriander leaves
• 1 liter cooking oil

Procedure:

1. Season crabs with salt, white pepper, and Chinese wine. Dredge into corn flour.
2. Deep fry in fat-heated cooking oil, then then set aside.
3. Stir fry ginger puree and garlic puree. Flambe with brandy. Add brunoise leeks, sweet chili sauce, Japanese soy sauce, chicken stock and chicken powder. Thicken with dissolved cornstarch.
4. Toss the deep fried crabs into the sauce. Place on plate then garnish with julienne onion leeks and coriander leaves.

Stir Fried Beef Tenederloin and Swamp Cabbage

According to Chef Boy Logro always check the meat for marbling and firmness.

The marbling refers to the fat lining the steak cut while the firmness refers to the texture

which should be compact to deliver great tasting cuisines.

Ingredients:

• 500 grms. beef tenderloin, shred cut
• 1 k swamp cabbage
• 2 cups chicken stock
• 1 tbspn. oyster sauce
• 1 tbspn. Japanese soy sauce
• 1 tbspn. dark mushroom sauce
• 1 tspn. Chicken powder
• 50 grms. cornstarch
• 1 tspn. baking soda
• 1 tspn. Salt
• 1 tspn. White pepper
• 1 jigger Chinese wine
• 1 liter cooking oil
• 1 tbspn. ginger puree
• 1 tbspn. garlic puree
• 10 grms. kinchay

Procedure:

1. Marinate shredded beef tenderloin in oyster sauce, Japanese soy sauce, dark mushroom soy sauce, salt, white pepper, Chinese wine and cornstarch.
2. Blanch into fat-heated cooking oil and set aside.
3. Blanch the swamp cabbage into boiling water with baking soda for 3 seconds then soak into ice cold water.
4. Stir-fry with ginger puree and garlic puree the blanching kangkong, and flambé with Chinese wine. Season with salt, pepper and chicken powder.
5. Place on plate over the top with stir-fried shredded beef, ang garnish! with kinchay.

Beef Roulade

Beef Roulade will surely light up every family gatherings and a

perfect dish to celebrate any milestone.

Ingredients:

• 1.5 k top round or flank beef, flatten cut
• 80 grms. cooked ham, long strips
• 1 can red pimientos
• 80 grms. pickles, long strips
• 2 pcs. hotdog, cut into two
• 100 grms. quickmelt cheese, long strips
• 1 liter tomato sauce
• Tomato paste
• 1 big can liver spread
• 300 grms. mirepoix
• 1 tspn. Salt
• 1 tspn. White pepper
• 2 pcs. bay leaves
• 4 meters butcher’s string
• ¼ cup cooking oil
• 1 liter chicken stock
• 3 pcs. lumpia wrapper
• 2 pcs. ripe mango, brunoise
• 20 grms basil, brunoise
• 1 liter cooking oil (for deep-frying)
• 2 tbspn. olive oil
• 5 grms. parsley

Procedure:

1. Season beef with salt and pepper. Wrap it around combo of ham, pimientos, pickles and hotdog, then tighten with butcher’s string.
2. Pan sear until brown. Set aside.
3. Sauté the mirepoix into roasting pan. Add tomato paste, tomato sauce and chicken stock. Also add bay leaves, salt, pepper and liver spread.
4. Place in oven for 2 hours or until tender. Remove from oven, then take off the butcher’s string. Cut into portion size.
5. Arrange on the plate and spoon over the top the remaining sauces.
6. Garnish with lumpia wrapper basket, fill with mango salsa, and sprinkle with chopped parsley.

Sinuksukang Manok

Recipe by Nestle All purpose Cream

Stuffed with all the goodness, this chicken rolls will definitely fly high as it hits

the palate.

Ingredients:

• 4 chicken leg quarters, deboned
• 4 tspn seasoning granules
• 1 tspn. pepper
• 1 cup pork sausage, casings removed
• ½ cup chopped chorizo de bilbao
• ½ cup chopped sweet ham
• 12 pcs. quail eggs, boiled and shelled
• 4 strips cheddar cheese
• 1 pc. whole pickle, sliced into 4

Procedure:

1. Season chicken pieces with seasoning granules and pepper. Set aside.
2. In a food processor, combine sausage, chorizo and ham and process until well-combined.
3. Lay 1 chicken fillet on a plate skin side down and spread with about one third to one half cup of prepared stuffing, followed by cheese, pickle and quail egg.
4. Roll tightly and wrap tightly with aluminum foil. Repeat with remaining chicken fillets.
5. Place in a dish that will fit your steamer and steam for 45 minutes.

For cheese sauce:

Ingredients:

• 2 tbspn. unsalted butter
• ½ cup Nestle All Purpose Cream
• ½ cup quick-melting cheese
• 1 tspn. seasoning granules
• 2 tbspn. chopped spring onions

Procedure:

1. Melt butter in a sauce pan. Add cream and cheese, stirring until cheese is melted.
2. Season with seasoning granules and add spring onions. Serve with chicken roulade.

Stuffed Sayote

Known as Christophine in Frence and Pear Squash in English, our Idol sa Kusina delivered the dish that is truly unique and very intriguing.

Ingredients:

• 4 pcs. sayote, halved
• 500 grms. pork giniling
• Tomato sauce
• 1 pc. White onion, brunoise
• 10 grms. chopped garlic
• 50 grms. quickmelt cheese
• 1 cup bechamel sauce
• 50 grms. mozzarella cheese
• 25 grms. parsley

Procedure:

1. Peel the sayote and cut into halves. Blanch into water, half done. Set aside.
2. Sauté the garlic and onion until translucent. Add minced pork giniling.
3. Place the sayote halves on baking tray and fill with sautéed pork giniling. Spoon over the top with béchamel and cheese.
4. Place on oven for 5 minutes. Remove from oven, and transfer into Salamander until cheese is melted and golden brown
5. Arrange into the plate and garnish with chopped parsley.

Chop - Chop - Charap Chopsuey

 

This will entice you as the little edible baskets surprise you with nutritious

vegetables.

Ingredients:

• 200 grms. shredded chicken breasts
• 100 grms. Bokchoy
• 1 pc. carrot, sliced
• 100 grms. snow peas
• 50 grms. shiitake mushrooms, quartered
• 1 can young corn
• 100 grms. Cabbage
• 100 grms. Chinese pechay
• 100 grms. Broccoli flowerettes
• 50 grms. cornstarch
• 1tbspn. Ginger puree
• 1 tbspn. Garlic puree
• 2 cups Chicken stock
• 2 pcs, Lumpia wrapper
• 2 tbspn. Chicken powder
• 2 tbspn. Sesame oil
• Oil for frying
• Salt and pepper to taste
• Chopped fresh coriander leaves

Procedure:

1. Blanch all vegetables and set aside.
2. Season with salt shredded chicken, then blanch in oil and set aside.
3. Stir-fry in wok with puree garlic and ginger, then add chicken stock thickened with cornstarch.
4. Add all vegetables and chicken. Season to taste.
5. Deep fry lumpia wrappers then bed into platter, spoon over the chopsuey. Sprinkle with coriander leaves.

Mucho Pochero Loco

This all-time favorite Filipino dish was made not soupy after all but all the

goodness of fruits and vegetables are there! Enjoy!

Ingredients:

• 2 tbsp. Cooking oil
• ½ kilo Cubed and parboiled beef Kenchie (shank)
• 1 cup Tomato sauce
• 1 cup Water
• 1 cup White onion chunks
• 2 tbsp. Chopped garlic
• ½ kilo Quartered cabbage
• ¼ kilo Sliced pechay
• 2 pieces Quartered & fried potato
• ¼ tsp. Chicken powder seasoning
• 1 tsp. Salt
• 1 tsp. Crushed black peppercorn
• 1 tbsp. Chopped parsley

Procedure:

1. Heat oil in pan. Saute onion, garlic, braise beef until almost brown.
2. Add tomato sauce, water and vegetables, continue over medium heat until vegetables are almost cooked.
3. Season with salt, pepper and chicken powder seasoning.
4. Place on Dish plate and Ping! Ping! with parsley.

Sinigang sa Miso ni Magellan

Sinigang made tangy enough by Chef Boy Logro

Ingredients:

• 300 grams Miso paste (japanese product)
• 2 liters Water
• 600 grams Whole Lapu Lapu (cut into fillet but leave skin into 2 pieces)
• 100 grams Red onion sliced
• 100 grams Over ripe Tomato
• 2 pieces Siling haba (green finger pepper)
• 150 grams Cubed Gabi (taro)
• 1 tsp. Salt
• 1 tsp. White pepper ground
• 150 grams Sliced white radish
• 150 grams Sitaw (string beans) cut into 2 inch lengths blanch
• 150 grams Kangkong (swamp cabbage) leaves blanch

Procedure:

1. Place miso paste in a medium size pot with water, onion, tomato, radish, siling haba, gabi and cook until tender.
2. Season with salt, pepper, Lapu Lapu fillet then fill with kangkong (swamp cabbage), then roll and skewer with bamboo sticks.
3. Place on miso stocks, together with gabi (taro), radish and the roulade Lapu Lapu and cookuntil tender.
4. Arrange on soup plate and siding, garnish with sitaw, taro, swamp cabbage, radish and serve hot.

Magic Suam na Mais

Recipe by Maggi

Ingredients:

• 1 tbspn. oil
• 1 tbspn. chopped garlic
• ¼ cup chopped onion
• 100 grms. pork, cubed
• ¼ cup chopped shrimp
• 1 cup grated fresh yellow corn
• 4 cups water
• 2 8g sachets MAGGI MAGIC SARAP
• 1 cup sili leaves

Procedure:

1. Heat oil. Saute garlic and onion until limp. Add pork and cook until it changes color. Stir in shrimp and cook until it turns pink.
2. Add grated corn and cook for another minute, stirring.
3. Pour in water and bring to a boil.
4. Season with MAGGI MAGIC SARAP
5. Turn off heat and add sili leaves. Serve hot.

Roti Prata

 

 Ingredients:

• 3 cups Flour
• 5 tbsp. Melted ghee or margarine
• 3-6 tbsp. Vegetables oil
• 1 cup Warm milk
• 1 tsp. Salt

Procedure:

1. Sift the flour and salt into a big bowl, add ghee and stir till mixture looks crumbly
2. Slowly pour in the milk properly.
3. Knead the dough without adding extra flou till it pulls away from the bowl and forms a soft ball.
4. Continue kneading till the dough is slightly sticky, for about 10 minutes.
5. Cut the dough into 8 pieces and roll each piece into a ball, flatten it slightly and massage it with ghee.
6. Put the flattened balls on a tray and cover it with a wet cloth.
7. Let the dough rest for about 5 hours.
8. Now evenly oil a rolling pan and work surface with ghee.
9. Roll out each ball and extend it into a paper-thin circle, about 9 inches in diameter.
10. Heat a skillet on medium flame and grease it with 1 tsp. each of a vegetable oil and ghee.
11. Fry the roti gently about 2 minutes till the bottom is properly browned.
12. When the bottom is golden and speckled and the roti is puffy, take out it and drain on a paper

Vigan Empanada

 

This is the authentic one and it is similar to Jumbo Chicken Empanada.

 It's perfect for merienda.

Ingredients:

Casing:

• 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

Procedure:

CASING:

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.

FILLING:

1. 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.
2. 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.
3. 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.

Magic Chicken Satay

 

Recipe by Maggi

Ingredients:

• 2 8g sachets MAGGI MAGIC SARAP
• 1 tspn. black pepper
• 2 pcs. lemons, juiced
• 1/3 cup olive oil
• ½ k boneless chicken breasts, sliced

For peanut sauce, combine:

• ¼ cup creamy peanut butter
• 1 tbspn. lemon juice
• 2 tbspn. soy sauce
• 3 tbspn. sugar
• ½ tspn. MAGGI MAGIC SARAP
• 1/3 cup water

Procedure:

1. Whisk together first 3 ingredients. Marinate chicken in this mixture for at least 1 hour.
2. Skewer chicken into bamboo sticks and grill over charcoal. Serve with peanut sauce.

Egg Benedict

 

Ping! ping! ping! for the eggs!

Ingredients:
For the Hollandaise sauce:

• 3 pcs. Large egg yolks
• 1 tbsp. Lemon juice
• 2 tsp. Salt
• 5 drops Tabasco sauce
• 8 tbsp. Butter 1 mini baguette, halved lengthwise
• 8 slice Bacon, cooked until crispy
• 4 pcs. Eggs
• Pepper to taste

Procedure:

1. Make the hollandaise sauce: drop egg yolk into a blender. Add lemon juice, salt and Tabasco. Pulse for 5 seconds; set aside.
2. Slice butter into chunks and place in a microwave- safe cup. Set microwave on high and melt butter, about 1 minute.
3. While blending the egg yolk mixture on a low setting, slowly drizzle in melted butter. If you do this correctly, the mixture should thicken and take on a creamy consistency. Pour the mixture into a cup or gravy boat and set aside.
4. Fill a large pan with water and set stove at high heat.
5. Toast both halves of the mini baguette. Set on a plate; top each half with 4 slices of bacon.
6. Poach the eggs: Crack three eggs into the boiling water. Cook until eggs turn white; remove with a slotted spoon and set on top of the bacon slices. (Drain the eggs on a paper towel before setting to keep the sauce from losing its texture.) cover with hollandaise sauce and serve.

Poaching tip: When poaching eggs, add a tablespoon of white vinegar to the boiling water. This imparts a tangy quality to the eggs and can help quicken the cooking process.

Longganisa and Egg Casserole

 

Getting ready for today's heavy shed? Try this as your breakfast and

get energized while meeting errands. ;)

Ingredients:

• 3pcs     Eggs
• 3tbsp.  Milk
• 2slice   White bread, cut into 3 cubes
• 1 pc     Green onion, with top thinly sliced
• 1/3cup   shredded cheddar cheese
• 1/3cup   Chopped Longganisa

Procedure:

1. Preheat oven to 350 degrees.
2. Spray small 2-cup capacity oval baking ceramic dish with vegetable spray.
3. In bowl, combine eggs, milk, bread, green onion, cheese and longganisa; mix well.
4. Pour egg mixture into baking ceramic dish.
5. Bake 20-25 minutes or until egg mixture is set.

Baked Salmon with Green Salad

 

Tickle your taste buds with this dish showcasing a foreign taste yet can be made 

right at your home sweet kitchen.

Ingredients:

• 500 grams Norwegian Salmon Fillet
• 1 Tbsp. Mustard
• 1 Jigger US Brandy
• 1 Jigger White Wine
• 1 Tsp. Crushed Black Peppercorn
• 1 Tsp. Salt
• 50 Grams Flour
• 1 Tbsp.  Olive Oil
• 50 grams  Butter
• ¼ cup Calamansi juice
• 10 grams  Parsley chopped
• 10 grams Black Olive brunoise
• 10 grams Tomato brunoise
• 10 grams Green bell pepper

Procedure:

1. Brush with mustard and season with salt, crushed black pepper fillet of salmon.
2. Dredge into flour, then mark with hot steel skewers into cresscut..
3. Pan grilled in pan with olive oil. Flame with brandy.
4. Baked in oven in 15 minutes or until done.
5. Remove from oven, de-glaze with white wine.
6. Place on dinner plate, sidings or garnish with Green Salad.
7. Lastly, pour over the Salmon with lemon butter sauce and brunoise tomato, black olive and bell pepper.

Tilapia Fritters

 

Tilapia made saucy!

Ingredients:

• 500 grms. tilapia fillets
• ½ cup Corn flour
• 2 pcs. eggs
• 2 tbspn. Sesame oil
• 1 tbspn. Clarified butter
• 2 tbspn. Spring onion, chopped
• 1 cup Chili sauce
• 3 pcs. Carrots
• 2 pcs. Cucumber
• Oil for deep-frying
• Salt andf pepper to taste

Procedure:

1. Mince the tilapia fillet. Season with salt and pepper.
2. Add the corn flour, butter, egg, spring onion and sesame oil.
3. Shape the tilapia mixture into bite-sized balls.
4. Heat oil to high temperature and add other tablespoon of sesame oil.
5. Fry the fritters until golden brown.
6. Place on platter and garnish with carrot flowers and serve with chili sauce.

Hainanese Chicken

Ingredients:


Chicken:

• 1 whole Chicken, about 3 pounds
• 1 tsp. Salt
• 2 cloves Garlic peeled
• 4 slices Fresh ginger, peeled
• 4 pieces Scallion trimmed
• 12 cups  Water
• 2 tbsp. Sesame oil
• Sliced Tomato (garnish)
• Sliced Cucumber (garnish)
• Cilantro sprigs (garnish)
• Chicken Rice:
• 2 cups  Long –grain rice
• 2 tbsp. Peanut oil
• 5 pcs. Shallot, peeled and minced
• 5 cloves Garlic, minced
• 3-½ cups Reserved stock from Hainanese chicken
• ½ tsp. Salt

Procedure:

1. Wash chicken and remove excess fat. Rub the inside of the cavity with salt. Smash garlic, ginger and scallions inside the chicken cavity.
2. Bring the water to a boil in a pot large enough to hold the chicken. Add the chicken,  breast side down. Simmer, covered, 30-40 minutes, turning chicken halfway through the cooking process, until chicken tests done (juices from thigh should run clear when pricked with a fork).
3. Carefully remove chicken, draining liquid from body cavity back into the pot.
4. Reserve the stock to make chicken rice. Plunge the chicken into ice water for 5 minutes to stop the cooking process and tighten the skin. Drain, rub with sesame oil, and let cool to room temperature.
5. To serve, chop chicken into bite-size (the Chinese do this bone and all) and arrange on a platter. Garnish with sliced tomatoes, cucumbers and cilantro sprigs.
6. To make the chicken rice and drain into colander. Let stand ½ hour to dry.
7. Heat oil in a wok. Add the shallots and garlic. Stir-fry until fragrant. Add rice grains and stir-fry 3-4 minutes, until glossy and fragrant.
8. Transfer to a sauce pan. Add the chicken broth and salt. Bring to a boil over high heat and boil until the liquid level evaporates to the level of the rice and steam holes appear. Turn heat to low. Cover and simmer 40 minutes. Serve with Hainanese chicken.
9. Serve with Chili Sauce.

Magic Steamed Tofu with Shrimp Mousse

Ingredients:

• 300 grms. shrimp, shelled
• 1 tspn. chopped cilantro
• ½ cup water chestnuts
• 2 eggs
• 2 tspn. sesame oil
• 2 tbspn. cornstarch
• 1 tbspn. rice wine
• 1 8g sachet MAGGI MAGIC SARAP
• 3 blocks soft tofu, each block sliced into 5

Procedure:

1. Combine shrimps with MAGGI MAGIC SARAP in a food processor. Process ingredients until finely chopped.
2. Scoop out a small hole at center of each tofu slice but not all the way through. Fill with about 2 tspns. shrimp mousse. Transfer onto a dish that will fit the steamer and steam for 10-15 minutes.
3. Drain excess water from the dish and pour sauce over steamed tofu.
4. Sprinkle with chopped onions before serving.

To make sauce, combine following in small bowl until sugar dissolves:

1. 1 tbspn. soy sauce
2. 4 tbspn. water
3. 1½ tbspn. brown sugar
4. ½ tspn. sesame oil

Sweet Chili Wings

Good for 4-6 servings and perfect as pulutan together with your barkadas!

Ingredients:

• 500 grams Chicken wings
• 3 cups Oil for deep frying
• 1 pc. White onion diced

Marination:

• 1 tsp. Salt
• Dash of Sesame oil and pepper
• 1 tbsp corn flour

Sauce:

• 3 tbsp. chili sauce
• 1 tbsp. tomato sauce
• 1 tbsp. sugar
• 2 tbsp. water

Procedure:

1. Mix chicken wing with marinade and marinate for 30 minutes, deep frying hot oil until golden brown dish and drain.
2. Heat up 1 tablespoon oil and sauté onion until fragrant, add in sauce and bring to boil until thick. Add in fried chicken wings and mix well. Dish up and serve.

Magic Cheesy Chicken Rice Casserole

Recipe by Maggi

Ingredients:

• 2 cups rice
• 1 can diced tomatoes
• 1 cup cooked and cubed chicken breast
• 1 cup chopped onions
• 2 tbspn. chopped garlic
• ½ cup unsalted butter
• 3 8g sachets MAGGI MAGIC SARAP
• ½ tspn. pepper
• 4½ cups water
• ¾ cup grated Cheddar cheese

Procedure:

1. Combine first 9 ingredients in rice cooker. Cook until rice grains are tender, mixing occasionally.
2. Add cheese during the last 5 minutes and stir well.

Bistek Panini

According to Chef, this dish is one of Princess Diana's favorite.

Try one at home and feel like royalty!

Ingredients:

• 300 grams Tenderloin beef
• 1 pc. White onion
• 2 tbsp. Soy sauce
• 2 tbsp. Calamansi juice
• 1 pc. Egg
• 50 grams Corn starch
• 1 tsp. Salt
• 1 tsp. Crushed black peppercorn
• 1 pc. French bread Baguettes
• 100 grams Coleslaw

Procedure:

1. Flatten the tenderloin steak. Season with salt and marinate in soy sauce, calamansi juice.
2. Pan-grilled the steak as per guest desire the doneness of the Bistek beef. Set aside.
3. Cut into ring white onion, season with salt, then dredge into corn starch, wash into beaten egg, then deep fried until crispy. Set aside.
4. Cut into half French bread then fill with bistek beef. Place it on Panini for 10 Minutes.
5. Place on dinner plate, siding with coleslaw and onion ring.

Southern Chicken Wonder

You can do this together with kids and make most of your time

with them. Eating at the same time....Bonding!

Ingredients:

• 2 whole chicken legs, cut into serving pieces
• 1 egg
• ½ tsp. salt
• 1 tbsp. corn flour
• 1 tbsp. plain flour

For sauce:

• 4 tbsp. mayonnaise
• 1 tbsp. tomato sauce
• 2 tbsp. chili sauce
• 1 tsp. sugar
• 1 tsp. lime juice

Procedure:

1. Combine chicken with marinade and marinate for 30 minutes.
2. Deep fry in hot oil until golden brown.
3. Heat up 1 tbsp. oil. Put in sauce and chicken and stir fry until well mixed.
4. Dish up and serve.

Magic Crunchy Calamares

Recipe by Maggi

Ingredients:

• One half kg squid, cleaned and cut into rings
• 3 pieces calamansi, juiced
• 1 8g sachet MAGGI MAGIC SARAP
• One half cup all purpose flour
• oil for frying

Procedure:

1. Marinate squid rings in calamansi juice and MAGGI MAGIC SARAP for 5 minutes. Dredge in flour and deep fry in hot oil.

Garlic Dip:

• Combine the following:
• 1 cup mayonnaise
• 1 tbsp minced garlic
• 1 tbsp sugar
• 1 tbsp freshly-squeezed lemon juice
• 1 8g sachet MAGGI MAGIC SARAP
• One half tsp white pepper

Fresh Tomato Sauce:


Ingredients:

• One fourth cup olive oil
• One fourth cup chopped onions
• 2 tbsp chopped garlic
• 1 cup chopped tomatoes, seeds removed
• 1 tbsp flat-leaf parsley
• One third cup water
• 1 8g sachet MAGGI MAGIC SARAP
• 2 tsp white sugar
• 2 tbsp olive oil

Procedure:

1. In a saucepan, heat olive oil. Saute onions, garlic and tomatoes until tomatoes are soft. Add parsley, water, MAGGI MAGIC SARAP and sugar. Simmer for 5 minutes.
2. Transfer into a blender and puree until smooth. Add olive oil and mix well.

Kinulot na Alimasag

Ingredients:

Eat alimasag or crab the new and healthier new way!

• 6 pcs. large alimasag, rinsed and drained
• 1 ½ cups Water
• 1 tspn. Whole peppercorn
• 3 tbspns. Crushed ginger
• 1 pc. Dried bay leaf
• 3 cups Coconut milk, 2nd extract
• 2 tbspn. Garlic chopped onion chopped
• ¼ cup Vinegar
• ¼ tspn. Chicken powder
• 1 cup Coconut cream 1st extract
• 2 pcs. Siling labuyo minced
• ½ cup Malunggay leaves
• Salt and pepper to taste

Procedure:

1. Put whole alimasag in pot. Add enough water to cover alimasag, crushed ginger, peppercorn and bay leaf. Boil until done. Remove from pot, drain and set aside to cool.
2. Flake the meat, keep the shell and set aside.
3. In sauce pan put coconut milk, garlic, onion and ginger, let boil and simmer stirring constantly to avoid curdling until the coconut milk thickens and reduced to half.
4. Add flaked alimasag, vinegar and simmer until oil start to come out.
5. Season with salt and pepper to taste and chicken powder.

Magic Kiddie Mini Burgers

Recipe by Maggi

Ingredients:

• 1 kg. ground sirloin
• 2 8g sachets MAGGI MAGIC SARAP
• ¾ cup minced celery
• ¾ cup minced onion
• ¼ cup all-purpose flour
• 1 egg yolk
• olive oil for drizzling

Procedure:

1. In a bowl, combine ingredients and mix well.
2. Form into small patties and drizzle each with olive oil.
3. Grill according to desired doneness.
4. Sandwich between mini burger buns and serve with cheese and choice of condiments. Makes 24 mini patties.

Magic Laing

Ingredients:

It came from our Bicolano kababayans, made extra
special with Maggi Magic Sarap.

• ¼ cup oil
• ¼ kilo pork belly, cubed
• 2-3 slices ginger, finely chopped
• 2 Tbsp garlic, chopped
• ¼ cup onions, chopped
• ¼ kilo shrimps or prawns, shelled,
• 2 Tbsp shrimp paste, raw
• 40 pcs gabi leaves, sliced
• 3 pcs buko juice
• ¾ cup water
• 1 sachet MAGGI MAGIC SABAW Chicken Flavor
• 3 cups coconut milk, 2nd extraction
• 3-4 pcs Red Labuyo
• 2 cups coconut cream, 1st extraction
• 1 8g sachet MAGGI MAGIC SARAP

Prodecure:

1. In a pan, heat oil. Add pork belly and cook for about 8-10 minutes.
2. Add ginger, garlic and onions and sauté until fragrant.
3. Put in shrimps and cook until it changes color.
4. Add shrimp paste and sauté for 5 minutes.
5. Add gabi leaves, buko juice, stock and coconut milk.
6. Simmer for 30-35 minutes and then add coconut cream.
7. Continue cooking over low heat until almost all the liquid has reduced.
8. Season dish with MMS and simmer for 5 minutes more.

Anghang sa Gata Bicol Express

Have guts to eat siling labuyo? Of course with Chef Logro's

witt, you won't definitely skip this one!

Ingredients:

• ½ k pork belly cut into strips
• ½ cup bagoong alamang (shrimp paste)
• 2 tbspns. Cooking oil
• 2 tbspns. Grated ginger
• 1 tbspn. Siling labuyo, chopped
• 1 cup Siling haba, sliced diagonally
• 2 cups Coconut milk, 2nd extract
• ¼ tspn. Chicken powder
• ½ cup Coconut cream 1st extract
• ½ jigger Brandy
• Salt and pepper to taste
• kinchay

Procedure:

1. Heat oil in pan, sauté ginger and pork until brown. Flame with brandy.
2. Add bagoong alamang and siling labuyo. Stir fry until pork is completely covered with bagoong.
3. Pour coconut milk and siling haba, season with salt, pepper and chicken powder.
4. Cover and simmer over medium heat for 5 minutes.
5. Add coconut cream and simmer in low heat for 2 minutes or until coconut cream consistency thickens. Sprinkle with chopped kinchay.

Flyin' High Pad Thai

Festive enough to imagine. Chef Boy Logro prepared this Thai cuisine

more flavorful enough to serve his guest at his leading

prime time show Idol sa Kusina.

Ingredients:

• 500 grms. boneless, skinless chicken breasts
• 5 tbspn. + 1 tspn. Asian fish sauce
• 1 pack Japanese tofu, quartered
• 1 cup water
• 2 tbspns. Lime juice
• 1 ½ tspns. Rice wine vinegar
• 3 ½ tbspns. Sugar
• ¾ tspn. Salt
• ¼ tspn. Cayenne
• 500 grms. linguine
• 3 tbspns. Cooking oil
• 4 cloves Garlic, chopped
• 2/3 cup Salted peanuts, finely chopped
• 2 cups Bean sprout
• ½ cup Cilantro leaves

Procedure:

1. In small bowl, combine the chicken and ½ tspn. fish sauce. In another bowl, combine tofu with another ½ teaspoon fish sauce. In a glass or stainless-steel bowl, combine the remaining 5 tbspns. fish sauce with water, 1 ½ tbspns. lime juice, vinegar, sugar, salt, and cayenne.
2. In pot of boiling, salted water, cook linguine until done. Drain.
3. in wok, heat 1 tbspn. oil over moderately high heat. Add chicken and cook, stirring until just done. Remove.
4. Put another tablespoon of oil in wok. Add tofu and cook, stirring, for 2 minutes. Remove.
5. Put the remaining 1 tbspn. oil in wok, add garlic and cook, stirring, for 30 seconds. Add pasta and fish sauce mixture. Cook, stirring, until nearly all the liquid is absorbed. Stir in the chicken, tofu, and 1/3 cup peanuts. Remove from the heat.
6. Stir in remaining 1/2 tbspns. lime juice, bean sprouts, and half the cilantro. Top with remaining peanuts and cilantro.

Magic Seafood Sukiyaki

Perfect for rainy days!

Ingredients:

• 6 Tbsp Japanese soy sauce
• 6 Tbsp sake
• 6 Tbsp mirin
• 3-4 Tbsp sugar
• 2 cups water
• 2 tsp dashi
• 1 8-gram sachet MAGGI MAGIC SARAP
• ½ cup leeks
• 12 pcs scallops
• 12 pcs prawns, peeled, tails left intact
• 200 gms salmon fillet, cubed
• 1 pack shiritake (yam) noodles or vermicelli noodles, soaked in water
• 1 pack enoki mushrooms
• 2 cups napa cabbage
• 1 tube Japanese tofu, sliced into 6

Procedure:

1. In a sukiyaki pan, combine the first seven ingredients.
2. Arrange remaining ingredients around the sukiyaki pan, except for cabbage and tofu. Let it boil and then simmer until all seafood are cooked.
3. Add cabbage and tofu and simmer for 1 minute.

Takam-Takam Seafood Hofan

Chinese cuisine scrambled with seafood that you delectably

imagine. So sarap!

Ingredients:

• 500 g Hofan (Chinese noodles)
• 100 g tiger shrimps peeled
• 100 g squid rings
• 100 g fish fillet
• 2 cups fish stock
• 30 g cornstarch
• 300 g bokchoy (Taiwan pechay)
• 1 tspn. sesame oil
• Salt and pepper to taste

Procedure:

1. Cook hofan noodles to al dente, drain and set aside.
2. Blanch separately into oil the shrimp, squid and fish, set aside.
3. Stir fry bokchoy leaves and sesame oil, set aside.
4. Stir fry in sesame oil seafood and thicken with cornstarch.
5. Place pasta on plates over the top with seafood mixture and bokchoy leaves.

Finger-Lickin' Chicken Pot Roast

This is the tastiest chicken pot roast you could ever imagine!

Ingredients:

• 1 whole (or 1½ k) chicken
• ¼ cup Bacon cubed
• 1 large Garlic clove mashed
• 1 pc. White onion sliced
• 1 tbspn. Olive oil
• 1 tbspn. Butter melted
• 1 pcs. Baby celery heart quartered
• 10 pcs. Carrot balls
• 2 pcs. Zucchini cut into chunks
• 10 pcs. Marble potato
• 2 cups Chicken stock
• ¼ cup White wine
• ¼ cup Brandy
• 1 pc. Bay leaf
• 2 Fresh thyme sprigs
• 2 Fresh rosemary sprigs
• 1 tspn. Salt
• 1 tspn. Black peppercorn
• 2 Fresh parsley sprigs

Procedure:

1. Heat olive oil in large flame-proof casserole and Sauté onion, garlic and bacon. Flame with brandy and wine.
2. Brush chicken with melted butter and season well. Lay on top of onion mixture and arrange prepared vegetables around them.
3. Pour chicken stock and wine around chicken and add herbs.
4. Cover and pot roast for 1 hour, then remove lid and turn occasionally until golden and tender.
5. Remove vegetables with slotted spoon and arrange on platters and chicken pot roast. Spoon over chicken the remaining sauce. And sprinkle with parsley.

Magic Pork Humba

Another special recipe using Maggi Magic Sarap which highlights the dish originally from 

our proud Visayan cuisine.

Ingredients:

• 1 kg liempo, skin-on, cut into serving pieces
• Three fourth cup vinegar
• One half cup MAGGI Savor, Classic
• 3 cups water
• 2 tbsp tausi (fermented salted black beans)
• One half cup raw skinless peanuts
• 1 tbsp minced garlic
• 2 bay leaves
• 1 tbsp tajure (fermented bean curd)
• 1 tsp whole black peppercorns
• 3 tbsp brown sugar
• 1 8g sachet MAGGI MAGIC SARAP

Procedure:

• Marinate liempo in vinegar and MAGGI Savor, Classic for at least 15 minutes.
• In a pan, combine marinated liempo, water, tausi, peanuts and garlic. Bring to a boil. Add bay leaves, tajure, black peppercorns, sugar and MAGGI MAGIC ARAP.
• Lower heat to a simmer and cook covered for at least 45 minutes or until pork is tender.

Beef Teppanyaki

One hot beef dish comin' up!

Ingredients:

• 250 grms beef tenderloin or wagyu
• 50 grms Butter
• 1 jigger brandy
• 20 grms Garlic chips
• 2 tbsps Kikkoman sauce
• 1 tbsp Cooking oil
• Pinch of salt
• Pinch of crushed black peppercorn

Procedure:

1. Have ready heated teppanyaki, pour oil then place beef tenderloin, flambé with brandy, use lighter to ignite the brandy.
2. Stir fry in teppanyaki table with garlic chips until golden brown, then set aside.
3. On one side corner of teppanyaki table, place the butter until melted and add in the Kikkoman sauce.
4. Cut the beef into portion size and, just before serving, spoon over the beef melted Kikkoman sauce and butter, and over the top with garlic chips.

Super - Beefy Caldereta

Ingredients:

• ½ k Paypay (beef chuck) cubed
• 2 tspn. Calamansi juice
• 2 tspn. Salt & pepper
• ½ tspn. Ground peppercorn
• 1 tspn. Cooking oil
• ½ cup Tomato sauce
• ½ cup Tomato paste
• 1 ½ cups Chicken stock
• 1 pc. Bay leaf
• ½ cup Red and green bell pepper
• ½ cup Liver spread
• 2 cups Cubed potato
• ¼ cup Shredded cheese
• 2 pcs. Siling labuyo chopped
• 1 cup Onion chopped
• ¼ cup Garlic chopped
• 1 cup Tomato chopped

Procedure:

1. Marinate beef in calamansi juice, salt and pepper for 1 hour.
2. In hot greased pan, stir fry beef until golden brown.
3. In hot greased sauce pan, sauté garlic, onion, tomato, and tomato paste.
4. Pour tomato sauce, chicken stock and bay leaf simmer into beef until almost tender.
5. Add red and green bell pepper, liver spread, potato and cheese. Cook until thick.
6. Add siling labuyo and simmer for a few minutes more.
7. Add grated cheese. Serve hot.

Prawns Teppanyaki

Fresh prawns are indeed delicious right after cooking for just a blink. You can serve this

in less than 5 minutes!

Ingredients:

• 1 pc approx.. 300 grms tiger prawn butterflied
• 1 jigger brandy
• ½ jigger sake
• 1 tbsp Kikkoman sauce
• 30 grms Butter
• 1 tbsp Cooking oil
• Pinch of salt
• Pinch of crushed black peppercorn

Procedure:

1. Have ready heated teppanyaki, pour oil, then place prawn. And flambé with brandy, use lighter to ignite the brandy.
2. Cover with silver ware for 3 minutes, take off the cover then flame again with sake.
3. In one side corner of teppanyaki table, place the butter until melted and add in Kikkoman sauce.
4. Take off the meat from tiger prawn and cut into portion size then place it on the plate. Spoon over the prawn the melted Kikkoman.

Yaki Yasai

Hey this one can be made for less than 10 minutes.

Perfect for vegetarians and health conscious individuals.

Ingredients:

• 50 grms bean sprouts
• 50 grms green bell pepper
• 50 grms red bell pepper
• 50 grms julienned cabbage
• 50 grms green asparagus
• 20 grms butter
• 1 tbsp Kikkoman sauce
• 1 tbsp Sake
• Pinch of salt
• Pinch of crushed black peppercorn
• 1 tbsp Cooking oil
• 20 grms Julienned carrots

Procedure:

1. Stir fry into teppanyaki table all vegetables season with Kikkoman, sake, salt, pepper.

Braised Fish Fillet with Tofu

Ingredients:

• 500 grms. lapu Lapu fillet
• 1 pack soft tofu
• 1 tbspn. ginger puree
• 1 tbspn. garlic puree
• 20 grms. coriander leaves
• 50 grms. crispy fried ginger julienne
• 100 grms. potato flour
• 2 cups chicken stock
• 1 pc. egg white
• 1 jigger Chinese wine
• 1 pc. egg yolk

Procedure:

1. Season fish fillet with combination of egg yolk and potato flour.
2. Deep fry fish fillet until done and set aside.
3. Cut tofu into chunks, then soak in hot water.
4. Sautée ginger and garlic puree, flambé with Chinese wine. Thicken with potato flour and, lastly, egg white.
5. Add fish fillet and tofu. Do not stir, just shake a little. Garnish with coriander leaves and crispy ginger on top.

Balut in Tempura Batter

Balut made more irresistable!
 I can't wait to make one and eat it!

Ingredients:

• 6 pcs. shelled balut
• 400 grms. show flour
• 3 pcs. egg yolk
• 50 grms. corn flour
• 200 grms. ice cubes
• 1 cup mayonnaise
• 1 pc. grated green mango
• 50 grms. spring onion, brunoise
• 1 lit. cooking oil
• 10 grms. fresh bay leaf
• 1½ cup water

Procedure:

1. In mixing bowl, combine water and egg yolk, and add in showa flour, ice cubes and fresh basil leaves.
2. Dredge balut into corn starch; then deep fry In pre-heated oil until golden brown.
3. Place on paper towel and set aside.
4. Cut ino small cubes the balut, place it on mixing bowl, add in grated green mango, spring onion and mayonnaise. Also add in juice from the balut.

Pritchon de Leche

Ingredients:

• 1 whole piglet
• 500 grms. mirepoix
• 5 lit. water
• 200 grms. rock salt
• 4 pcs. bay leaf
• 2 grms. peppercorn
• 300 grms. bread crumbs
• 1 big can liver spread
• 1 cup vinegar
• 200 grams. sugar

Procedure:

1. Boil the piglet with the water, mirepoix, bay leaves and black peppercorn until tender. Take off from pot and cool for a while. Then skewer with fork as long as you can and scrub with rock salt.
2. Put steel pot holder in big wok and place the piglet on it until done and turn once. Sprinkle with water to become crunchy and crispy.
3. Reduce the remaining stock, strain. Add bread crumbs, liver spread, vinegar and sugar until thickened. Serve together with crispy Pritchon de Leche.

Baked Tuna Belly

Tuna belly is one of the most tastiest and healthiest meat as we know.

Enjoy this dish with a twist. Baked to it's perfection!

Ingredients:

• 1 k tuna belly
• 2 pcs. red onion
• 2 pcs. tomato slices
• 4 pieces siling pangsigang
• 30 grms. julienned ginger
• 6 pcs. calamansi, squeezed
• ¼ cup cooking oil
• 50 grms. flour
• 15 grms. spring onion, chopped

Procedure:

1. Season tuna belly with kalamansi juice,and dredge with flour one side of tuna belly.
2. Mark with hot stainless steel cress cut. Bed with slices of red onion, tomato, sili pansigang, ginger on banana leaves and aluminum foil.
3. Bake for 3 minutes or until brown.
4. Garnish with kinchay and spring onion.

Honeyed Baby Back Ribs

This is good for family get togethers. Savor its juicy taste as well its tenderness

that everybody will definitely want some more!

Ingredients:

• 2-3 kilos baby back ribs
• ½ cup honey
• ½ cup apple juice
• 15 grms. garlic
• ½ cup catsup
• 50 grms. brown sugar
• ½ cup pineapple juice
• 2 pcs. bay leaf
• 2 grms. black peppercorn
• 300 grms. mirepoix
• 1 tspn. salt
• 1 cup chicken stock
• 20 grms. parsley bouquet

Procedure:

1. Marinate the whole baby back ribs in honey, apple juice, chopped garlic, catsup, pineapple juice, brown sugar, bay leaves, black peppercorn, mirepoix, salt and chicken stock.
2. Place in roasting pan and cover with aluminum foil. Roast for 2 hours or until tender.
3. Remove from roasting pan and, on a stainless rack, place in Salamander until brown.
4. Strain the remaining sauce, serve on the side.

Roast Beef Shawarma with Veggie

Shawarma made healthier!

Ingredients:

• 2 k sirloin beef (cut thinly)
• 500 grms. onion rings
• 500 grms. tomato slices
• 1 tspn. salt
• 1 tspn. crushed black peppercorn
• ¼ cup mustard
• 35 pcs. pita bread
• 500 grms. cucumber
• 1 pint sour cream
• 1 pint yogurt
• 1 small bot. hot sauce

Procedure:

1. Season the skewered sirloin with salt, crushed peppercorn and mustard alternately with tomato and onion.
2. Roast in oven for 1 hour. Transfer to Salamander until become brown.
3. Garnish roast beef and pita bread with cucumber, tomato and onion.
4. Add hot sauce, yogurt and sour cream according to taste.

Gigantic Futomaki

It is a Japanese dish which is made more special and the best of all, it's huge!

Ingredients:

• 2 kilos Japanese rice
• 3 cups Mitsukan vinegar
• 1 tbspn. hondashi powder
• 1 cup sugar
• 1 tsp. salt
• 1 pack nori
• 10 pcs. kani, split into 2
• 500 grms. young Japanese cucumber (cut into strips)
• 3 pcs. mango (cut into strips)
• 500 grms. carrots (cut intro strips and blanched)
• 500 grms. takuan/pickled radish (cut into strips)
• 10 pcs. calamansi
• 100 grms. finely julienned carrots
• 100 grms. finely julienned pumpkin

Procedure:

1. Dissolve the hondashi powder with mitsukan vinegar, sugar and salt into pot.
2. Mix well Japanese rice with vinegar, and set aside.
3. Lay nori seaweeds on board, fill with kani, cucumber, mango, carrots and takuan.
4. Roll over and tighten, then remove the bamboo matt, and cut into bite size portions.
5. Garnish with carrots and pumpkin. Serve with wasabi and Japanese soy sauce and kalamansi.

Jumbo Chicken Empanada

Empanadas are tasty merienda made originally from Ilocos. Chef boy Logro

made it more special by mixing it up with healthy chicken meat.

Ingredients:

• 1 k minced chicken breast
• 200 grms. raisins
• 100 grms. chopped onions
• 4 pcs. hard-boiled eggs (chopped)
• 300 grms. blanched potato cubes
• 1 k empanada dough
• 2 pcs. beaten eggs
• 300 grms. flour
• 50 grms. chopped garlic
• 1 tbspn. turmeric powder

Procedure:

1. Sauté garlic, onion, minced chicken. Add turmeric powder. Set aside until cold.
2. Add hard-boiled egg, potato, raisin, and set aside.
3. Flatten empanada dough into round shape with dough roller. Brush with beaten egg at edges of the dough, then fill with empanada filling in the center.
4. Fold into half-moon shape. Press with fork the edges of the empanada dough to secure and seal.
5. Have ready heated oven 250°F and bake for 30 minutes or until done.

Oversized Burger

Burgers were introduced by us during the American invasion and it is widely patronized

until now. Why not try to make some at your home?

Ingredients:

• 700 grms. minced lean meat
• 300 grms. beef fat
• 6 pcs. white loaf bread
• 1 cup fresh milk
• 500 grms. brunoise white onions
• 1 tbspn. salt
• 1 tbspn. white pepper
• 1 tbspn. chicken powder
• 3 pcs. beaten eggs
• 50 grms. parsley
• 1 pc. jumbo burger bun
• 6 pcs. pickled cucumber (sliced lengthwise)
• 500 grms. iceberg lettuce
• 500 grms. tomato slices
• 500 grms. cucumber (sliced lengthwise)
• 10 pcs. black olives
• 2 cups mayonnaise
• 300 grms. flour
• 2 pcs. bamboo skewers (12 in.)

Procedure:

1. Combine lean beef and fat. Mash together white part of loaf bread into milk, white onion, salt, pepper, egg, chicken powder and flour.
2. Form everything into round-shape patty, then grill in griddle until done.
3. Cut the jumbo burger buns into three. Spread mayonnaise on each layer. Bed with lettuce, tomato, pickles, cucumber, onion and, lastly, the patty.
4. Garnish with skewered black olives, pickles, tomato, cucumber and parsley.

Chicken Relleno

New chicken recipe for me! Perhaps the most challenging part here is how to debone a chicken.

Ingredients:

• 1 whole deboned chicken
• 500 grms. minced chicken breasts
• 25 grms. raisins
• 25 grms. pistachio nuts
• 50 grms. ham chunks
• 6 pcs. hard-boiled quail eggs
• 3 pcs. chorizo de bilbao
• 230 ml. all-purpose cream
• blanched carrot strips
• 500 grms. beaten eggs
• 1 tspn. salt
• 100 grms. all-purpose flour
• 50 grms. white onion brunoise
• 1 tspn. salt and pepper
• 2 pcs. big apples
• 1 tspn. paprika

Procedure:

1. Combine minced chicken, raisins, pistachio nuts, cooked ham chunks, brunoise onion, all-purpose cream, egg, flour, salt and pepper.
2. Stuff filling into deboned chicken together with quail egg, carrots strips and chorizo de bilbao.
3. Wrap in aluminum foil then roast in oven for one hour or until done.
4. Remove the foil then brush with softened butter. Sprinkle with paprika. Place in salamander until golden brown.
5. Cut into portion size. Arrange on plate and garnish with apple swan.