Tuesday, August 19, 2014

Recipe for Empanaditas by Chef Boy Logro


For the dough:
2 cups all-purpose flour 

1/2 teaspoon of salt 1/2 teaspoon of baking powder 

4 tablespoons of butter 

1/4 cup ice water

For the filling:

2 tablespoons vegetable oil

1/2 cup white onion, shredded

1/2 bell pepper, diced

2 garlic cloves, minced

1 tablespoon tomato paste

1 teaspoon ground cumin

1/2 pound ground beef

1 cup potatoes, diced and cooked 

1/2 cup beef broth

1 egg yolk

Salt to taste


For the filling:

In a large skillet, heat the oil.  

Add the onions, bell pepper, garlic, beef, tomato paste  and cumin and cook for about six minutes over medium heat. 

Add the cooked potatoes and cook for about seven minutes.

Add the broth, season with salt and cook until meat is cooked through. 

For the dough:

Place the flour and salt in a bowl.

Add the butter and water until the dough forms. 

Form a ball, cover with plastic wrap, and place in the refrigerator for about 30 minutes. 

On a lightly floured surface, roll out the dough into a thin rectangle.

Cut out round shapes with a cutter or a small plate. 

To make the empanada: 

Fill the dough with the beef mixture.

Brush the edges with egg and close the dough by pressing the edges together to form a half moon. 

Preheat oil in a deep pot.

Fry the empanadas for about three minutes on each side.

Remove from the oil and drain on paper towels.

Wednesday, April 25, 2012


Another easy to prepare recipe by Chef Boy Logro

1 lb fillet of beef

1 tbsp cooking wine

1 tbsp soy sauce

1 tsp cornstarch

1 tsp sugar

1 tsp pepper

1 pc large mango

4 tbsp cooking oil

1 tbsp ginger root, shredded

1 tbsp green onion, shredded

2 bunches of Bakchoy

· Cut the beef into thin bite-sized slices. Marinate in the wine, soy-sauce, cornstarch, sugar and pepper for 20 minutes.
· Skin mango, cut into inch thick slices

· Set wok over high heat, pour cooking oil into the wok, wait until it is almost smoking. Reduce heat to moderate,stir-fry the beef and ginger for 1-2 minutes, remove the cooked beef from the pan

· Toss the mango slices in the hot oil for a few seconds. Return the beef abd ginger and green onions, stir over high heat for a few seconds and serve immediately.

Thursday, April 19, 2012

SHRIMP & BROCOLLI EXPRESS Recipe by Chef Boy Logro (the Kusina Master)

Easy and delicious recipe by Chef Boy Logro...

1 lb. shrimp, peeled
Oil for deep frying
For the Sauce:
1 cup     chicken stock
2 tsp      cornstarch
1 tsp      sugar
2 tbsps   Brandy
                Salt & pepper
For the seasoning:
2 tsps    cornstarch
1 tsp      sugar
                Pinch of salt
8 oz        Brocolli, cut into 3-inch pieces
1 pc        carrot, peeled and sliced
2 cloves    garlic, peeled and chopped
1 pc        ginger root, peeled and chopped
  • Blanch the broccoli pieces for a few minutes, season with salt,  then drain and set aside.
  • In a bowl put the shrimp and season with salt, pepper, sugar and cornstarch, mix well.
  • Stir fry onion,  then the garlic, deglaze with brandy, stir then  put the shrimp, then add the Chinese wine,  stir well, then add the blanced broccoli. Stir again, then put the cornstarch mixed with water then after 2 minutes, its done.  Yum Yum Yum!

Monday, March 26, 2012

SINANGLAY (Tilapia Fillet in Coconut Milk) by the Kusina Master

Another delicious and affordable recipe by Chef Boy Logro (the Kusina Master)

6 pcs. Tilapia Fillet (or any kind of fish fillet you like)
3 tbsps Calamansi Juice
1-8 gm pack Knorr All in One Seasoning (or use salt & pepper)
1 pack Knorr Ginataang Gulay Complete Mix (or use fresh or canned coconut milk)
2 bunches Pechay
3 pcs. Tomato, seeded
2 pcs. Onion, minced
1 bunch Lemongrass
2 pcs. Sili, long green

Get tilapia fillet and sprinkle both sides with Knorr All in one seasoning mix (or if you want – you can use salt & pepper), then drizzle with calamansi juice. Set aside.

Meanwhile, slice onions and tomatoes, combine them and sprinkle with Knorr Mix (or a bit of salt & pepper). Get your petchay, remove white part and prepare them to wrap the tilapia, around 3 pcs of petchay – lay them on a plate, put one tilapia fillet on top then put some onion-tomato mixture and put another tilapia fillet on top. Use the petchay leaves to wrap the tilapia fillet with stuffing inside. Use lemongrass stems to secure the petchay leaves.

When done stuffing and wrapping the tilapia fillets, set it aside. Get a bowl and dissolve the Knorr Ginataan Complete Mix in water (instruction at the back), and when well mix boil this mixture over medium heat, when it starts to boil, put the 2 pcs. green sili and put the wrapped fillets, then also add lemon grass. Let it simmer for about 15-20 minutes, turning the tilapia once to make sure both sides are cooked. Season to taste. Yum Yum Yum!