Pandesal or Bread of Salt (which is also the title of a popular short story written by NVM Gonzales) is probably the most popular bread in the Philippines. Pandesal is the favorite “agahan or almusal” (breakfast food) of most Filipinos. Pandesal can eaten plain or with filling. It is best to have it while freshly hot from the oven. Common fillings or palaman for pandesal are: Cheese pimiento, CheezWhiz, a slice of cheese, coco jam, butter, and liver spread. In the Philippines, most bake shops and bakeries sell Pandesal. Sometimes, this is sold in rolling stores (usually a honking bicycle with a big box on the back). When purchasing from a neighborhood bakery, be sure to be there before 8 in the morning because the supply runs out after that time. Pandesal can also be eaten as it is. I like having pandesal along with hot coffee. I am one of those people who loves to dip it in hot black coffee. How do you eat pandesal? Try this easy Pandesal recipe and let me know what you think.
Combine the yeast, sugar, and warm milk and stir until the yeast and sugar are fully dissolved
In the mixing bowl, combine the dry ingredients starting with the flour then the sugar, salt, and baking powder . Mix well by stirring
Add the egg, butter, cooking oil, and yeast-sugar-milk mixture in the mixing bowl with the dry ingredients then mix again until a dough is formed. Use your clean hands to effectively mix the ingredients.
In a flat surface, knead the dough until the texture becomes fine. For faster and easier kneading, you may use a Stand Mixer with dough hook.
Mold the dough until shape becomes round then put back in the mixing bowl. Cover the mixing bowl with damp cloth and let the dough rise for at least 1 hour
Put the dough back to the flat surface and divide into 4 equal parts using a dough slicer
Roll each part until it forms a cylindrical shape
Slice the cylindrical dough diagonally (These slices will be the individual pieces of the pandesal)
Roll the sliced dough over the breadcrumbs and place in a baking tray with wax paper (makes sure to provide gaps between dough as this will rise later on)
Leave the sliced dough with breadcrumbs in the tray for another 10 to 15 minutes to rise
Pre-heat the oven at 375 degrees Fahrenheit for 10 minutes
Put the tray with dough in the oven and bake for 15 minutes
Turn off the oven and remove the freshly baked pandesal.
Kick off a festive party with our easy canapés. These sticky-sweet bites can be partly prepared ahead for fuss-free entertaining
Roast the pork belly ahead then chill before cubing, roasting and glazing on the day.
pork belly 1.25kg, skinless and excess fat trimmed
dried chilli flakes 1 tsp
soy sauce 2 tbsp
orange 1, juiced
Heat the oven to 170C/fan 150C/gas 3. Put the pork belly into a roasting tin, cover tightly with foil and roast for 2 hours 30 minutes. Cool to room temperature, or chill if making ahead, and cut into bite-sized pieces.
Heat the oven to 200C/fan 180C/gas 6. Put the pork belly squares into a roasting tray and roast, turning regularly, for 30 minutes.
Put the marmalade, chilli flakes, soy sauce and orange juice in a small pan and bubble until reduced and syrupy.
Pour over the pork belly, gently toss and roast for another 5 minutes until the pieces are glazed. Pierce with cocktail sticks to serve.
Healthy and Halloween.At the same time.Win – win if you need a respite from the onslaught of sugaryness of the Halloween season.
These little vegan cuties are made with carrot juice – and NOT orange food coloring – to make little orange rice balls.
I have been making these forthe last few yearsand they have become a tradition.I always have so much fun making their cute faces – just cut up black olives and make each one with its own personality.
It just wouldn’t be Halloween without them now.
And, if you’re anywhere near Utah this weekend, my sister Sandy and I will be demoing these and other fall recipes at Williams Sonoma at 1:00 this Saturday, October 12 at the Riverwoods Shops in Orem, Utah.Please stop by and join the fun.
— posted by Donna
CARROT RICE BALL JACK O’ LANTERN BITES
1 1/2 cups medium or short grain rice 2 cups carrot juice 1 cup water 1/2 teaspoon salt A handful of black olives, for garnish A few green bean tips, for garnish
Boil rice, carrot juice, water and salt for 15 minutes, or until all liquid is absorbed.Let cool to room temperature.
To make jack o’ lanterns, form small balls (about 2 tablespoons each) out of rice, pressing firmly with hands.(Note: If rice sticks to hands, lightly sprinkle hands with water when rolling.)
To form eyes and mouths, cut black olives into shapes and press into the rice balls.To make stem, cut a small triangle of green bean and stick into rice ball on top.
South West or Tex Mex Egg Rolls are featured appetizers at many well known restaurant chains. It’s one of my favorites at Chili’s and Cheesecake Factory where I order them all every time we choose to dine at one of them. I know they’re considered appetizers but most of the time I order them as my main course, that way I get a whole plate of them to myself!
I’ve actually seen them frozen and ready to fry at several grocery stores. They’re marketed as the “original” Chili’s or Cheesecake Factory Egg Rolls. They also carry a hefty price tag which I’m not willing to pay for something I still have to fry!
But I can definitely make these yummy crunchy rolls of Tex Mex goodness at home. It’s super easy! I usually make a big batch and freeze some for later, they freeze very well.
Now there are 2 versions of this Egg Roll, one uses actual Egg Roll wrapper usually found at any Asian Market, and the other rolls the filling in flour tortillas. The former makes for a delicate crispy egg roll as the wrapper is a thin pastry just like the egg rolls you’ll find at most Asian restaurants. The latter has a different look and crunch as the tortilla is a much thicker wrapper. Either way they’re delicious!
I use the frozen grilled chicken strips to make my egg rolls, but you can make your one cooked chicken to use in this recipe. This recipe makes a large pot, whatever I don’t roll into egg rolls I make into bowls by serving it over a bowl of Mexican Rice and Refried Beans.
To freeze roll the filling in egg roll wrapper or tortillas and place in freezer bags. Label and freeze for up to 3 months.
These egg rolls are delicious dipped in a Creamy Avocado Sauce or topped with Pico De Gallo. The recipe for the sauce is included at the bottom of the egg roll recipe.
South West Egg Rolls
1 Tsp. Olive Oil
1 Pkg. Frozen Grilled Chicken Strips, thawed and diced
1/2 Onion, diced
2 Tbs. Minced Garlic
1 Green Bell Pepper, diced
1 Tomato, diced and patted dry with paper towel.
1 Can Black Beans, drained
1 Can Corn Kernels, drained
1 – 2 Tbs. Cumin, adjust to taste
1 – 2 Tbs. Chili Powder, adjust to taste
1 Tbs. Salt
1 Bunch Fresh Cilantro, coarsely chopped
1 Cup Shredded Cheddar/Jack Cheese
1 Pkg. Frozen Egg Roll Wrappers or 8″ Flour Tortillas
Oil for frying
Heat Olive Oil in large pan.
Saute onions about 1 minute or until they start to turn translucent.
Add garlic and continue to saute.
Add peppers and cook until peppers start to get a bit soft.
Add Chicken, beans, and corn.
Add in Cumin, Chili Powder, and Salt. Mix until well combined.
Add Tomatoes and cook until any liquid in the pan starts to thicken.
Add Cilantro and cook until it starts to wilt.
Remove from heat and stir in cheese until it melts.
Set aside and prepare your wrappers.
Place a heaping tablespoon in the center of your wrapper and spread into a line across.
Roll the filling in the wrapper burrito style.
Heat about 2″ of oil in a frying pan or use a deep fryer if you have one.
Fry rolls in oil until golden brown.
Cut each roll in half diagonally and serve hot with Avocado Dipping Sauce.
Creamy Avocado Dipping Sauce
1 Cup Whipped Cream Cheese
1/2 Cup Sour Cream
1 Bunch Fresh Cilantro finely chopped
1 Ripe Avocado mashed
1/2 Tsp. Garlic Powder
1/4 Tsp. Chili Powder
Mix all ingredients together and refrigerate until ready to serve.
Bao, bau, baozi, mantou, bakpoa, paoare, siopao, or humbow; you probably know them best as Steamed Buns or Boa Buns. They’re those soft fluffy white pockets filled with a sweet or savory filling.
Baos or whatever you call them originated in Northern China where wheat instead of rice is widely grown. They’ve been around for hundreds of years. Legend has it that Baos originated during the Three Kingdom Period when a Chinese general needed to cross a raging river with his army. To ensure safe crossing the people on the other side of the river demanded that the general sever the head of 50 men; instead the general used large meat filled dough balls which satisfied the demand.
Meat filled bao buns have always been a favorite in the Philippines where they are called Siopao, they’re also popular in Hawaii where they’re known as Manapua. Both places have a large Chinese population who introduced this delicacy many years ago. In fact many countries with large Chinese communities have a version of this popular food. Recently their popularity has increased worldwide.
Baos can be shaped into balls, as they were in the legend, or they can be folded like taco shells. They can be filled with your favorite savory meats such as char siu or sweet roast pork, pork belly, and chicken curry; or they can be filled with sweets such as black bean paste, taro, or custard.
One of my favorite bao fillings is Korean Fried Chicken, crispy fried chicken bites dipped in a sweet and spicy sauce garnished with fresh chopped cilantro, sliced onions, and cucumbers.
But first things first, before you can fill steamed buns you must make them. To make homemade buns you will need a steamer, I use bamboo steamer baskets, but you can use whatever you have on hand. Other than that making steamed buns are pretty easy using ingredients that are readily available if you don’t already have them in your kitchen.
So let’s make bao buns, then you can fill them with just about anything you desire.
This article contains affiliate links
Bao Buns – Steamed Buns
3 3/4 Cups flour
2 Tbs. Sugar
2 Tsp. Instant Yeast
3 Tbs. Milk
3/4 Warm water
3 Tbs. Butter – softened
1 Tbs. Olive Oil
Mix together flour, sugar, salt, and yeast in the bowl of your standing mixer or a large bowl if kneading by hand.
Place warm water and milk in a separate bowl, stir in butter until it melts.
Using the dough hook of your mixer gradually stir liquid into flour mixtures.
Knead for 10 minutes either in your mixer or by hand.
Turn dough into an oiled bowl and cover with plastic wrap or towel. Leave in a warm spot until dough doubles in size, about 2 hours.
Once dough has doubled in size turn out onto a floured surface. Gently knead dough for a couple of minutes then cut into 20 pieces which you will roll into balls.
Roll each ball with a rolling pin into an oval shape about 2 1/2″ x 3 1/2″.
Place on parchment paper while you roll the rest of the balls.
Brush dough ovals with olive oil.
Place a chopstick in the middle of the dough oval and fold over. It should now be shaped like a taco shell with a space in the fold where the chopstick is. The oiled surface should be inside of the fold.
Slip chopstick out, place on a sheet pan covered with parchment paper, and fold the rest of the ovals.
Cover pan with plastic wrap or towel making sure plastic doesn’t touch the dough as it will stick.
Leave to rise for another hour.
When dough has risen bring water in large pot or wok to a boil. Place about 3-4 buns into a steamer basket and steam for 10 minutes.
Remove steamed buns from steamer basket and keep it on a plate in the oven to keep warm.
Lettuce leaves, tomato slices, red onion slices, ketchup and mustard, for serving
1. Prepare a grill for medium heat. Divide the ground beef into 6 even pieces and shape each into a 1-inch-thick patty. Press in the center of each patty so it is slightly thinner than the edges. Sprinkle generously on both sides with salt and pepper. Lightly oil the grill grates.
2. Grill the burgers, flipping once, until well browned and medium rare, 6 to 7 minutes per side, topping with a slice of cheese in the last few minutes of grilling. Lightly brush the buns with oil and grill until lightly toasted. Put the burgers on the bottom buns and top with the lettuce, tomato, onions and top buns. Serve with ketchup and mustard on the side.