Posted by on Jul 17, 2015 | 0 comments

Chef Boy and Bettina prepared a one of a kind feast for The Asia’s Songbird – Ms. Regine Velasquez-Alcasid.

I’m privileged to be invited in the set to see first hand how my favorite Chef can whip up different festive dishes that seem complicated at first but are actually very easy once you get to know how.

Our idol kitchen tandem are giving the favourite Paksiw na Pata a new twist by adding some Banana Blossoms and Shitake Mushrooms to it. Help yourselves with a nice serving of Lengua Estofado that will surely excite your taste buds. And savor the flavors of the sea as they serve some Seafood Kare-Kare. 

Here are the recipes:


chef boy logro recipe

Paksiw na Pata with Banana Blossoms and Shiitake Mushrooms
  1. 1 kilo pork leg / pata, cut into 1inch thick
  2. ½ cup white vinegar
  3. ¼ cup soy sauce
  4. 2 tbsps fish sauce
  5. 1 liter water
  6. 1 head garlic, minced
  7. 2 pcs bay leaves
  8. 1 tsp black peppercorn
  9. ½ cup banana blossoms, washed and drained
  10. 3 tbsps brown sugar
  11. Salt to taste
  12. Cooking oil for sautéing
Cornstarch-water mixture
  1. Combine 3 tbsps cornstarch to 3 tbsps water
  2. 1. In a stock pot, heat oil, garlic, bay leaves, pork leg. Fry until lightly browned.
  3. 2. Add black peppercorns, vinegar, and soy sauce. Fish sauce and water. Simmer until the pork legs are cooked and tender and the sauce have already thickened. Add salt to taste.
  4. 3. Add banana blossoms, cook until tender.
  5. 4. Pour in cornstarch-water mixture slowly to sauce for desired thickness.


 chef boy logro recipe

Seafood Kare-kare
  1. 100 g clams, washed and drained
  2. 100 g mussels, washed and drained
  3. 150 g squid, cut into rings
  4. 150 g shrimp, trimmed
  5. 250 g fish fillet, cut into 2-inch square
  6. 1 small bundle string beans, cut into 2-inch long
  7. 1 pc eggplant, sliced diagonally
  8. 1 bundle pechay, trimmed and washed
  9. 1 small banana heart, sliced into 1-inch thick
  10. 4 cloves garlic, minced
  11. 1 pc red onion, chopped
  12. 1 cup peanut butter
  13. 4 tbsps achuete powder
  14. 4 tbsps rice flour
  15. 1 cup ground peanut
  16. 1.5 L shrimp broth
  17. Salt to taste
  18. Black pepper to taste
  19. Cooking oil for sautéing
  20. 4 tbsps bagoong alamang, store bought
  1. 1. In a steamer, steam clams, mussels, squid, shrimp and fish fillets until cooked.
  2. 2. In a stockpot, heat oil, add onion, garlic, achuete powder, ground peanut, peanut butter and rice flour.
  3. 3. Gradually add shrimp broth to desired consistency.
  4. 4. Continue to boil, stirring constantly, and simmer until the sauce thickens.
  5. 5. Season sauce with salt and black pepper to taste.
  6. 6. In a separate stock pot. Boil water and blanch vegetables by batch. String beans, eggplant, pechay, and banana heart. Strain and set aside.
  7. 7. Serve seafood on a platter, top with kare-kare sauce and vegetables and serve with bagoong alamang on the side.


chef boy logro recipe

Lengua Estofado
  1. 1 kilo Ox tongue
  2. 1 head garlic, minced
  3. 1 pc red onion, quartered
  4. 1 pc carrot. Chopped
  5. 1 stalk celery, chopped with leaves
  6. 3 tbsps salt
  7. 2 tbsps black pepper
  8. Water
  9. Cooking oil for sautéing
  10. 1 head garlic, minced
  11. 1 pc red onion, chopped
  12. 4 pcs chorizo Bilbao, minced
  13. 1 cup red wine
  14. 3 tbsps Worcestershire sauce
  15. 1 cup green olives
  16. 1 tsp paprika
  17. 60 g tomato paste
  18. 500 ml tomato sauce
  19. 1 liter beef broth
  20. Salt to taste
  21. Black pepper to taste
  22. 2 pcs potatoes, peeled and quartered
  23. 1 pc carrots, peeled and quartered
  24. Olive oil for drizzling
  1. 1. In a stock pot or pressure cooker, combine ox tongue, garlic, red onion, carrots and celery salt and black pepper and enough water to submerge ox tongue. Simmer for 1 hou to 1 hour and 30 minutes until fork tender.
  2. 2. Reserve 500 ml liquid. Remove Ox tongue and set aside to let it cool.
  3. 3. Slice Ox tongue to ½ inch thick and set aside.
  4. 4. In a stock pot, heat oil, sauté onion, garlic, chorizo Bilbao and put in ox tongue.
  5. 5. Add soy sauce, Worcestershire sauce, tomato paste and red wine.
  6. 6. Add tomato sauce and reserved liquid,
  7. 7. Add paprika, salt, black pepper to taste.
  8. 8. Let it simmer to low heat until sauce thickens.
  9. 9. Add the green olives, potatoes and carrots. Simmer until the vegetables are cooked.
  10. 10. Drizzle olive oil on top.

Please take note that Idol Sa Kusina airs every Sunday, 7:15pm on GMA News TV (Channel 11)

Thank you for reading ladies!












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