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  • Chef Boy Logro Recipe

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    Anthony Lopez Magsombol
    6K views3 pages
    This document provides recipes for three Filipino dishes: 1) Chef Boy's Caldereta - a beef stew with tomato sauce, chicken stock, bell peppers, liver spread, and potatoes. 2) Mang Boy's Adobo (Sweet Style) - a sweet pork adobo with garlic, onions, brown sugar, coconut vinegar, soy sauce, and pepper. 3) Gawa Gawa Ko (Paksaw) - a pork leg dish simmered with banana blossoms, oregano, peppercorns, garlic, vinegar, water, soy sauce, salt, and brown sugar until tender.

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    This document provides recipes for three Filipino dishes: 1) Chef Boy's Caldereta - a beef stew with tomato sauce, chicken stock, bell peppers, liver spread, and potatoes. 2) Mang Boy's Adobo (Sweet Style) - a sweet pork adobo with garlic, onions, brown sugar, coconut vinegar, soy sauce, and pepper. 3) Gawa Gawa Ko (Paksaw) - a pork leg dish simmered with banana blossoms, oregano, peppercorns, garlic, vinegar, water, soy sauce, salt, and brown sugar until tender.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    6K views3 pages

    Chef Boy Logro Recipe

    Uploaded by

    Anthony Lopez Magsombol
    This document provides recipes for three Filipino dishes: 1) Chef Boy's Caldereta - a beef stew with tomato sauce, chicken stock, bell peppers, liver spread, and potatoes. 2) Mang Boy's Adobo (Sweet Style) - a sweet pork adobo with garlic, onions, brown sugar, coconut vinegar, soy sauce, and pepper. 3) Gawa Gawa Ko (Paksaw) - a pork leg dish simmered with banana blossoms, oregano, peppercorns, garlic, vinegar, water, soy sauce, salt, and brown sugar until tender.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 3

    CHEF BOY LOGRO CALDERETA Ingredients: k Paypay (beef chuck) cubed 2 tspn. Calamansi juice 2 tspn.

    . Salt & pepper tspn. Ground peppercorn 1 tspn. Cooking oil cup Tomato sauce cup Tomato paste 1 cups Chicken stock 1 pc. Bay leaf cup Red and green bell pepper cup Liver spread 2 cups Cubed potato cup Shredded cheese 2 pcs. Siling labuyo chopped 1 cup Onion chopped cup Garlic chopped 1 cup Tomato chopped Procedure: Marinate beef in calamansi juice, salt and pepper for 1 hour. In hot greased pan, stir fry beef until golden brown. In hot greased sauce pan, saut garlic, onion, tomato, and tomato paste. Pour tomato sauce, chicken stock and bay leaf simmer into beef until almost tender. Add red and green bell pepper, liver spread, potato and cheese. Cook until thick. Add siling labuyo and simmer for a few minutes more. Add grated cheese. Serve hot.

    MANG BOYS ADOBO (SWEET STYLE)


    Ingredients: 1. 2. 3. 4. 5. 6. 7. 1 kg. Pork cut into small sizes 5 pcs Garlic in small pieces 2 pcs Red onions in medium size 1/2 cup Brown Sugar (increase if you want more sweet taste) 1/2 cup Coconut Vinegar 1/4 cup Soy Sauce 1/4 teaspoon Pepper powder (Pamienta) (increase if you want more HOT!) 8. 1 pinch Coriander seeds 9. 2 small cups Water 10. 2 pinch Salt Procedures: 1. I used a glass cooking ware suited to accommodate the one (1) kilogram of pork and other ingredients. 2. Put all the ingredients into the glass cooking ware. 3. Place the glass cooking ware to the lighted burner (medium fire). Make sure that the glass cooking ware has a cover. 4. Let it simmer and test if the pork is so tender and tasty. 5. Let the liquids go down but not dry. If the pork is not so tender, just add one half cup of water and repeat the instructions above. 6. Serve the food for 6 persons. Enjoy your meal.

    GAWA GAWA KO (PAKSIW) ^^ Ingredients y 1 pork s leg (chopped) y 1 gram dried banana blossoms y 1/2 cup dried oregano leaves or 1/2 tsp. pregano powder y 1 tbsp. peppercorn (whole) y 4 gloves garlic, crushed y 1 cup vinegar y 2 cups water y 2 tbsp. soy sauce y 1 tbsp. salt y 1/2 brown sugar (pack) Instructions 1. Place pata and all the ingredients in a deep pan with a tight cover. Boil. Lower heat and simmer until meat and skin of the pata is tender and sauce thickens.

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