Tuesday, April 3, 2012

Kiddie Pink Pasta

Recipe by Nestle All Purpose Cream
  • ½ cup butter
  • 250 grms. longganisa hamonado, diced
  • Seasoning granules
  • Soy sauce
  • ¾ cup tomato catsup
  • 250 grms. angel hair pasta, cooked al dente
  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!
  • 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
  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

  • 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
  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!
  • 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
  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!
  • 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
  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.
  • 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
  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.
  • 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
  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.