Friday, March 30, 2012

Hainanese 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


  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


  • 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


  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!

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


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


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


  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

  • 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


  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!

  • 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


  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!


  • 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


  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


  • 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


  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:


  • 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


  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


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
  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.

Wednesday, March 28, 2012

Magic Kiddie Mini Burgers

Recipe by Maggi
  • 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
  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


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
  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!

  • 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
  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.

  • 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
  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!

  • 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
  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!
  • 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
  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!
  • 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
  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.
  • 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
  • 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!
  • 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
  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.

Monday, March 19, 2012

Super - Beefy Caldereta


  • 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
  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!

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

Sunday, March 18, 2012

Braised Fish Fillet with Tofu


  • 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
  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!

  • 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
  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

  • 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
  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!
  • 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
  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!

  • 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
  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!

  • 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
  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.

Wednesday, March 14, 2012

Gigantic Futomaki

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

  • 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
  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.

  • 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
  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?

  • 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.)
  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.

  • 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
  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.

Tuesday, March 13, 2012

Herbed Seafood Crepe Casserole

Easy cheese lovers! I bet 60% percent of world population loves cheese
and this is one of the best recipe for us!

  • 3 pcs. herb crepe
  • 150 grms. fish fillet chunks
  • 150 grms. squid ring cuts
  • 150 grms. peeled and deveined shrimp
  • 2 cups béchamel sauce
  • 1 cup tomato sauce
  • 300 grms. quickmelt cheese
  • 200 grms. mozzarella cheese
  • 100 grms. parmesan cheese
  • 4 pcs. bread sticks
  • 50 grms softened butter
  • ¼ cup olive oil
  • 50 grms. fresh basil leaves
  • 1 tbspn. French mustard
  • 1 tspn. salt
  • 1 tspn. crushed peppercorn
  • 1 jigger white wine
  • 25 grms. chopped parsley
  1. Marinate all seafoods with olive oil, chopped basil leaves, mustard, salt and pepper and white wine.
  2. Put marinated seafoods into triangle-folded herb crepes; and place them into casserole dish with béchamel and tomato sauce.
  3. Cover with grated quickmelt cheese and mozzarella cheese then baked in oven for 30 minutes or until done. Then sprinkle with parmesan cheese and parsley.

Crispy Chicken Chow Mein

The secret is to serve it right away so that the nest of fried noodles loses none of its delectable crispiness and crunch. Very filling and fulfilling, this Chinese staple is quite a treat indeed.

  • 500 grms. julienned chicken breasts
  • 50 grms. cafrots
  • 50 grms. red and green bell peppers
  • 50 grms. celery
  • 50 grms. kinchay
  • 50 grms. white onion
  • 50 grms. cabbage
  • 50 grms. leeks
  • 50 grms. shiitake mushrooms
  • 50 grms. snowpeas
  • 50 grms. pureed garlic
  • 50 grms. pureed ginger
  • 1 jigger Chinese wine
  • 100 grms. cornstarch
  • 2 tbspns. chicken powder
  • 2 cups chicken stock
  • 50 grms. spring onion
  • 500 grms. canton noodles
  • 1 liter cooking oil
  • 1 tspn. salt & pepper
  1. Deep fry the canton noodles until crispy and set aside.
  2. Sauté in wok puree of ginger and garlic, flambé with Chinese wine, chicken and all vegetables. Add in chicken stock, salt and chicken powder. Allow to boil then thicken with dissolved cornstarch. Simmer for a while.
  3. Bed plates with crispy noodles over the top with stir fry chicken and vegetables. Garnish with kinchay and spring onion.

Paella Valenciana

It is originally a Spanish Cuisine which Filipinos do love it for years.

  • 30 grms. bacon macedon
  • 50 grms. brunoise white onion
  • 30 grms. brunoise peeled garlic
  • 100 nl. olive oil
  • 100 grms. chicken chunks
  • 100 grms. pork chunks
  • 150 ml. tomato sauce
  • 5 grms. paprika
  • 5 grms. saffron
  • 1 kg. calrose rice
  • 200 grms. squid rings
  • 10 pcs. mussels
  • 3 100-gram pcs. crabs cut into 4
  • 10 pcs. clams
  • 10 pcs. shrimps with shell
  • 50 grms. red and green bell pepper batonnets
  • 1 50-gram pc. chorizo de bilbao
  • 50 grms. blanched and frozen green peas
  • 2 pcs. hard-boiled eggs cut into wedges
  • 2 pcs. lemon wedges
  • 10 pcs. asparagus spears
  • 10 grms. bouquet of parsley
  1. Over paella pan on open top burner, put bacon and stir from time to time for 3 minutes. Then add in onion, garlic, olive oil.
  2. Sauté the chicken and pork. Add tomato sauce. Sprinkle with paprika, saffron, calrose rice. Then pour everything over the rice paella soup stock.
  3. Allow to boil, then add the squid. Stir once then season with salt and pepper.
  4. Reduce the flame, then arrange over the top of paella rice the mussels, clams, crabs, shrimps, red and green bell pepper, chorizo.
  5. Cover with wax paper; then cover again with aluminum foil. Oven bake at 400˚F from 30 to 45 minutes or until done.
  6. When done, garnish on top with hard-boiled egg, frozen peas, lemon or dayap, asparagus, boquet of parsley.
  7. Before serving, drizzle with olive oil.

  • 2 liters water
  • 200 grms. shrimp heads
  • 300 grms. chicken bones
  • 300 grms. fish bones
  • 300 grms. pork bones
  • 1 tspn. egg yellow food color
  • 300 grms. mirepoix

Beef Salpicao Y Picante

Have a fresh start with this recipe known for its classiness yet can
be done with just a breeze. It's so easy as 1-2-3!

  • 500 grms. beef tenderloin chunks
  • 100 grms. chopped garlic
  • 50 grms. white onion
  • 50 grms. celery
  • 2 jiggers red wine
  • 1 tspn. paprika
  • ¼ cup soy sauce
  • 1 tspn. chicken powder
  • 2 jiggers brandy
  • 500 grms. mashed potato
  • 1 tspn. salt
  • 50 grms. chopped parsley
  • 1 tspn. crushed peppercorn
  • 1 cupped olive oil
  • 50 grms. green chilli
  • Bruschetta as many as needed
  1. Marinate for 10 minutes the beef tenderloin chunks together with garlic, paprika, soy sauce liquid seasoning, red wine, salt, pepper and olive oil.
  2. Sauté the garlic in olive oil, celery, onion and green chilli. Flambé with brandy the marinated beef until done.
  3. Have ready mashed potato on plate filled with sautéed beef salpicado. Garnish with crispy garlic chips and pair off with bruschetta.

Gambas Al Ajilo

Have a sizzling meal with your loved ones by just preparing this in less than 15 minutes!

  • 500 grms. tiger prawns, peeled and deveined
  • 1 tspn. paprika
  • ¼ cup calamansi juice
  • 100 grms. chopped garlic
  • ¼ cup olive oil
  • 50 grms. chopped parsley
  • 2 jiggers brandy
  • 2 pcs. green chilli
  • 30 grms. garlic chips
  • 100 grms. banana leaves (round cut)
  • 1 pc. white onion
  • 30 grms. finely julienned pumpkin
  • 30 grms. finely julienned carrots
  • 1 tspn. crushed peppercorn
  • To serve with 2 cups cooked rice
  1. Marinate for 10 minutes peeled shrimps in paprika, calamansi juice, salt, pepper and olive oil.
  2. Sauté chopped garlic in hot olive oil. Add in shrimp and flambé with brandy.
  3. Season with salt and pepper.
  4. Have ready heated sizzling plate, brush with onion and oil. Bed with banana leaf.
  5. Arrange Gambas Al Ajillo and cooked rice on sizzling plate. Garnish on top with julienned carrots and pumpkin. Sprinkle with crispy garlic chips and chopped parsley.

Ensaladang Hipon at Suha in Mango Salsa

Perfect for summer season. Imagine the tangy taste from ripe mangoes along the freshness of shrimps
combined with greens makes a healthy, hearty meal.

  • 500 grms. peeled shrimps (blanched in wine and water)
  • 6 pcs. tiger prawns in bamboo skewers
  • 50 grms. pickle relish
  • 50 grms. canned pimiento (or red bell pepper brunoise)
  • 50 grms. celery stalk brunoise
  • 2 tbspn. hot sauce 
  • 500 grms. pomelo wedges
  • 300 grms. Lolo Rosso lettuce
  • 200 Romaine lettuce
  • 3 pcs. foot-long bread
  • 50 grms. fresh peeled tomatoes brunoise
  • 50 grms. spring onion brunoise
  • 2 pcs. pureed ripe mango
  • 1 cup olive oil
  • ¼ cup lemon juice
  • 300 grms. walnuts
  • 1 tspn. Salt
  • 1 tspn. white pepper
  • 2 jiggers white wine
  • 50 grms. Leeks (green part only)
  • 50 grms. celery leaves
  • 1 liter water
  1. Remove the vein of shrimp by using bamboo sticks, then skewer each piece without head.
  2. Have ready water and white wine into the pot with lemon slice and leeks, celery leaves. Boil for 3 minutes. Remove from boiling water and set aside. Keep cool.
  3. Take off the shell but leave the tail. Cut into butterfly from the stomach sides of the shrimp, then place it on clean cloth or absorbent kitchen paper towel and press it to become flat and set aside.
  4. Chop peeled shrimps or put them in food processor.
  5. Place in bowl and combine pickle relish, pimientos, celery, walnut, spring onion, tomato, mayonnaise, hot sauce, salt and pepper. Set aside.
  6. Twist thin, long slices of foot-long bread inside the ring mould, then bake in low heat for 30 minutes or until toasted.
  7. Rinse and dry the lettuce and place inside the toasted footlong bread.
  8. Arrange on plate with bouquet of lettuce.
  9. Place the shrimp mixture on plate, over the top with pomelo wedges and butterfly prawns.
  10. Spoon or drizzle with mango salsa before serving. Sprinkle with walnuts and spring onion.


  • 2 pcs. ripe mango
  • 1 cup olive oil
  • ¼ cup lemon juice
  • 1 tspn. salt
  • 1 tspn. white pepper
  1. Combine all ingredients into the blender until creamy. Season to taste.

Kinulot na Plapla

Prepare Tilapia more special by adding up kakang gata
even it is fried!

  • 500 grms Plapla
  • 100 grms lemon grass
  • ¼ cup lemon juice or kalamansi juice
  • 100 grms pureed coriander leaves
  • 50 grms pureed garlic
  • 50 grms pureed ginger
  • 4 pcs. pureed green chilli
  • 1 tspn. paprika 
  • 100 grms.cornstarch
  • 100 grms. all-purpose flour
  • 1 cup coconut milk
  • 2 liters cooking oil
  • 1 tspn. salt
  • 1 tspn. crushed peppercorn
  • 1 jigger brandy
  1. Fillet the Plapla and cut into portion sizes. Season with puree of garlic, ginger, coriander leaves, chili, paprika and salt.
  2. Dredge into cornstarch and flour. Have ready fat heated oil and deep fried until crispy. Set aside.
  3. Thread with lemon grass remaining plapla bones from gills to the tail to create curly form. 
  4. Season with pureed ginger, garlic, coriander leaves, chilli, paprika and salt.
  5. Also dredge this into cornstarch and flour. Have ready fat heated oil and deep fried until crispy. Set aside.
  6. Stir-fry the combination of pureed garlic, ginger, coriander leaves, chili. Flame with brandy into the wok. Add in the coconut milk.
  7. Toss the deep fried crispy Plapla fillet and season with salt. 
  8. Arrange everything on plate to form kinulot na plapla. Garnish with coriander leaves.

Monday, March 12, 2012

Pinakbet with Lechon Carajay

Fried Pork fussioned with our all-time favorite Pinakbet.


  • 4 k Pork belly
  • 100 grms. Rock salt
  • 400 grms. Mirepoix
  • 3 gal. Water
  • 1 gal. cooking oil
  1. Boil the pork belly in water with mirepoix until very tender.
  2. Remove the rib bones from belly and skewer over the top into the skin by using fork. Then scrub with rock salt.
  3. Place pork belly on wok the and pour oil to the level of pork belly. Cover wok and cook.
  4. After 30 minutes, pour over remaining oil in wok to the pork belly.
  5. Turn once slowly. Then sprinkle with ¼ cup of water to become crunchy and crispy.
  6. Remove from wok and prepare to serve.


  • 250 grms. lechon carajay
  • 300 grms. pumpkin tourney
  • 300 grms. blanched okra
  • 300 grms. blanched ampalaya
  • 300 grms. eggplant
  • 300 grms. string beans
  • 1 pc. minced red onion
  • 50 grms. chopped garlic
  • 2 pcs. sliced tomatoes
  • ¼ cup achuete (boiled with oil)
  • 100 grms. shrimp paste
  • 1 tspn. baking soda
  • ½ tspn. salt
  • ½ tspn. crushed peppercorn
  • ¼ cup cooking oil
  1. Sauté garlic, onion, tomato in oil from achuete. Add in bagoong.
  2. Combine all vegetables and season with salt and crushed peppercorn.
  3. Arrange on plate and top with lechon carajay just before serving.

Stir-fry Seafood with Vegetables in Crystal Noodle Basket

  • 500 grms tiger prawns
  • 300 grms scallops
  • 300 grms fish fillet
  • 80 grms Chinese cabbage strips
  • 20 grms Ginger and Garlic puree
  • 1 jigger Chinese wine
  • 2 grms White pepper
  • 2 grms Salt
  • 5 grms Chicken powder
  • 50 grms Cornstarch
  • 1 cup Chicken stock
  • 1 tsp Sesame oil
  • 5 grms Sesame seeds
  • ½ tsp Sodium bicarbonate
  • 10 grms Sugar
  • 1 pc White egg
  • 2 liters Cooking oil
  • 100 grms Sotanghon
  • 100 grms Broccoli
  • 100 grms Taiwan pechay (Bokchoy)
  • 50 grms Coriander leaves
  • 100 grms Fresh shiitake mushroom
  1. Cut into strips. Debone chicken, marinate in sodium bicarbonate, Ajinomoto, salt, white egg, Chinese wine, and cornstarch. Mix well for 10 minutes.
  2. Pour on top the cooking oil then set aside and keep in chiller for 2 hours.
  3. Cut the crystal noodles into 5-inch strips. Place it on perforated ladle; then press with other perforated ladle and place on a deep-fat heated oil until it becomes crispy round. Set aside.
  4. Blanche the Chinese cabbage for a few minutes. Don’t overcook. Strain and set aside.
  5. Blanche marinated chicken into deep-fat heated oil for 2 minutes then press though strainer.
  6. Stir-fry the pureed ginger and garlic, deglaze with Chinese wine. Add chicken stock, Aji-ginisa, add strips of chicken, Chinese cabbage. Season to taste.
  7. Thicken with dissolve cornstarch until light creamy.
  8. Arrange on plate noodle basket then place the stir-fry chicken into basket. Garnish with sesame seeds and sesame oil and serve hot.

Crispy Chicken in Pecking Sauce

Sounds cantonese to me!

  • 1 whole approx. 1 kilo chicken
  • 1 tsp Dark mushroom soy sauce
  • 1 tsp Oyster sauce
  • ½ tsp Japanese soy sauce
  • ½ tsp Sesame oil
  • 5 pcs Star Anise
  • 50 grms Mirepoix
  • 1 cup White sugar
  • 50 grms Cornstarch
  • 1 liter Water
  • ½ tsp Salt
  • 5 pcs Black pepper (whole)
  • 1 pc Bay leaf
  1. Have ready deep stock pot. Pour water, Kikkoman, dark mushroom soy sauce, oyster sauce, sesame oil, star anise, mirepoix, white sugar, salt, black pepper and bay leaf.
  2. Add the chicken, simmer for 1 hour, remove from stock pot, then hang and drain until the water completely drains out.
  3. Have ready fat heated oil then deep fry the chicken until crispy.
  4. Caramelize the sugar. The remaining peking stock may be added, then thicken with cornstarch.

Pilot Episode - Steamed Lapu-lapu with Leeks

  • 1 whole approx. 2 k fresh Lapu-lapu
  • 50 ml oyster sauce
  • 50 ml Japanese soy sauce
  • 50 ml dark mushroom soy sauce
  • 1 jigger Chinese wine
  • 300 grms julienne onion leeks
  • 20 grms coriander leaves
  • 50 grms thinly sliced ginger
  • 50 ml cooking oil
  • 2 grms salt
  • 50 grms sugar
  • 1 grm white ground pepper
  • 1 cup chicken stock
  • 2 big plum tomatoes
  • 1 cucumber
  1. Blanch the head of Lapu-lapu to open, then sprinkle with salt.
  2. Bed with green part of leeks into steamer then place the Lapu-lapu, pour on top the Chinese wine, oyster sauce, Kikkoman, dark mushroom soy sauce, sugar, salt, and chicken stock.
  3. Steam for 30 minutes, then remove from steamer. Place it in oval plates, then debone the Lapu-lapu, by using serving spoon and fork.
  4. Garnish with julienned leeks (white part only) on top of Lapu-lapu.
  5. Have ready over-heated cooking oil and pour on top just before serving.
  6. Strain and season remaining sauce from steamed lapulapu. Pour on the side of the Lapu-lapu.

A Fan’s Blog for Chef Logro’s Work

I dearly remembered when I always watch my Mom cooking. I merely observe. Then I just occupy space when I started helping her apportioning things needed. Contradicting taste and later I just nod and tell her that this dish will soon be gobbled up by me.

Then there’s Wok with Yan. This cooking show is hosted by Stephen Yan where he features Chinese Cuisine. As a youngster, I ‘m fascinated with hi works especially when it’s time to appetence dish one at a time. I prepared my first ever Tinola at a young age of 7 and even make sinaing. Today, after 25 years, my hobby still never gets me tired of.

Later, I noticed this chef when I watched an episode of Delicioso. His name is Chef Pablo Boy Logro. His life story amazes me as well as his cooking skills. This blog will contain several famous cuisines made by the highest paid chef in the Philippines. He had his own tagline "ping-ping-ping" after the food plating and presentation and dearly ask his audience "Takam na takam na ba kayo?";  which is now his very own branding as an excellent chef.