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.