Pan de Sal

Pan de Sal

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.

 
 
 
Prep Time   1 hour 30 minutes
Cook Time  15 minutes
Total Time   1 hour 45 minutes
Servings  8

 

Ingredients
  • 2 cups all purpose flour
  • 2 cups bread flour
  • 1/2 cup white sugar
  • 5 tbsp butter melted
  • 1 tsp baking powder
  • 1 1/4 cup fresh milk warm
  • 1 pouch rapid rise yeast
  • 1 tsp salt
  • 1 cup bread crumbs
  • 1 piece raw egg
  • 1 tbsp cooking oil
 
 

Instructions

  • 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.
  • Serve hot. Share and enjoy!

Nutrition

Serving: 8g

Pan de Sal
Print Recipe
Servings Prep Time
8 people 90 minutes
Cook Time
15 minutes
Servings Prep Time
8 people 90 minutes
Cook Time
15 minutes
Pan de Sal
Print Recipe
Servings Prep Time
8 people 90 minutes
Cook Time
15 minutes
Servings Prep Time
8 people 90 minutes
Cook Time
15 minutes
Ingredients
Servings: people
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Pinoy (Filipino Style) Chicken Noodle Soup

Pinoy (Filipino Style) Chicken Noodle Soup

Pinoy (Filipino Style) Chicken Noodle Soup

Pinoy (Filipino ) Chicken Noodle Soup is a tasty noodle soup dish usually made from bone-in chicken thighs, bacon and chicken liver. It has that good Asian chicken flavor and can help keep you warm during cold season.

I love cooking my own chicken noodle soup at home because aside from having the chance to enhance my cooking skills, I also get the opportunity to make chicken noodle soup the way I like it to be and within my budget.

This Recipe for Chicken Noodle Soup is very simple and quick and yet delicious. This is perfect for those Asian Food Lovers. Enjoy Cooking!!!

 

Ingredients:

1 lb. chicken, cut into small pieces

1 lb. round miki noodles

½ cup chopped chicken liver

4 pcs. crumbled bacon

4 cups chicken broth

½ small cabbage, core removed and chopped

1 medium carrot, julienne

¼ cup chopped green onions

1 medium yellow onion, diced

4 cloves garlic, crushed

2 tbsp. fish sauce we called it (patis)

2 tbsp. cooking oil

2 cups water

 

Directions:

Heat the oil in a cooking pot.

Then sauté the garlic and onion.

Then add the chicken and cook for 5 to 7 minutes or until it turns light brown.

Add the chicken liver. Stir and cook for 2-3 minutes.

Pour-in water and chicken broth, cover and simmer for 25-30 minutes.

Add the bacon, cabbage and carrots. Stir and cook for 3 to 5 minutes.

Pour-in the fish sauce and stir.

Pour the miki noodles and cook for 5 to 7 minutes.

Add chicken broth or water if needed.

Then add the green onions.

Serve it hot in a serving bowl.

 

Share and enjoy!

Pinoy (Filipino Style) Chicken Noodle Soup
Print Recipe
Servings
3-4 people
Servings
3-4 people
Pinoy (Filipino Style) Chicken Noodle Soup
Print Recipe
Servings
3-4 people
Servings
3-4 people
Ingredients
Servings: people
Instructions
  1. Heat the oil in a cooking pot.
  2. Then sauté the garlic and onion.
  3. Then add the chicken and cook for 5 to 7 minutes or until it turns light brown.
  4. Add the chicken liver. Stir and cook for 2-3 minutes.
  5. Pour-in water and chicken broth, cover and simmer for 25-30 minutes.
  6. Add the bacon, cabbage and carrots. Stir and cook for 3 to 5 minutes.
  7. Pour-in the fish sauce and stir.
  8. Pour the miki noodles and cook for 5 to 7 minutes.
  9. Add chicken broth or water if needed.
  10. Then add the green onions.
  11. Serve it hot in a serving bowl.
  12. Share and enjoy!
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Pancit Molo (Filipino Wanton Soup) Recipe!!!

Pancit Molo (Filipino Wanton Soup) Recipe!!!

Pancit Molo is a Filipino soup dish that makes you wonder why it’s called pancit.   Pancit refers to noodle dishes, and this dish doesn’t have noodles at all.  It uses wonton, soimai or molo wrappers. Not to mention most of the pancit recipes are dry while this pancit molo is a soup.

Pancit Molo is a soup dish composed of a mixture of ground pork wrapped in wonton wrappers, shredded chicken meat, and shrimps. This dish is a  well known Filipino dish that resembles the Chinese dish called wanton soup but the finest ingredients and flavor makes this dish stand out.

Today I will give you my version of this dish, I’m sure you will love it.

 

 Soup Ingredients:

30 wontons

1  onion, peeled & sliced thinly

2 cloves garlic, peeled & minced

1 tbsp. cooking oil

10 cups homemade broth

1 tbsp. fish sauce

1 pc. green onions, ends trimmed and chopped

1 cloves fried garlic bits

½ tsp. salt to taste

¼ tsp. pepper to taste

For the Homemade Broth:

3 pounds bone-in chicken parts (wings, thighs)

12-13 cups boiling water

1 onion, peeled & chopped

4 cloves garlic, peeled & minced

1 tsp. pepper corns

1 tbsp. cooking oil

2 pcs. bay leaves

1 tbsp. salt to taste

For the Wontons:

2 pounds ground pork

1 pack (30 pcs.)  wonton wrappers

1 small carrot, peeled and shredded

1 tbsp. soy sauce

½ cup green onions, finely chopped

½ cup water chestnuts, finely chopped

3 cloves garlic, peeled and minced

2 tsp. salt to taste

1 tsp. pepper to taste

 

Directions:

For the Homemade Broth:

Heat oil in a deep pot over medium heat then add onions and garlic and cook until limp and aromatic.

Add chicken and cook, stirring occasionally, for about 4 to 7 minutes or until chicken changes color. Lower heat, cover, and cook for about 17 to 20 minutes or until chicken releases its juices.

Raise heat to high and add boiling water.

Add bay leaves and peppercorns, season with salt.

Lower heat and return to simmer for another 10 to 15 minutes or until chicken is cooked through.

With a slotted spoon, remove chicken pieces from broth.

Allow to cool to touch. Remove meat from bones and shred.

Set aside chicken meat and keep warm. Break bones to expose marrow and return to pot.

Continue to cook at barely a simmer, uncovered, for about 1-1/2 to 2 hours or until liquid is reduced and concentrated. Using a cheesecloth, strain stock to remove bones and aromatics.

For the Wontons:

In a bowl, combine ground pork, water chestnuts, green onions, soy sauce, carrots, garlic, salt and pepper. Gently stir until well-distributed.

Separate wrappers into individual sheets. Spoon a heaping tablespoonful of meat mixture on middle of wrapper and then gather sides to form a cup around mixture.

For the Final Pancit Molo:

Heat oil in a pot over medium heat.

Then Add onions and garlic and cook until aromatic.

Add broth and bring to a simmer.

Add fish sauce and cook for about 1 to 2 minutes then season with salt and pepper.

Add wontons and cook for about 8 to 10 minutes or until cooked through.

Add chicken and cook for about 2 to 3 minutes or until heated through.

Divide wontons, shredded chicken and broth into serving bowls.

Top with green onions and fried garlic bits.

Serve hot,

Share and Enjoy!!!


Pancit Molo (Filipino Wanton Soup) Recipe!!!
Print Recipe
Servings
4-6 people
Servings
4-6 people
Pancit Molo (Filipino Wanton Soup) Recipe!!!
Print Recipe
Servings
4-6 people
Servings
4-6 people
Ingredients
Servings: people
Instructions
Homemade Broth
  1. Heat oil in a deep pot over medium heat then add onions and garlic and cook until limp and aromatic.
  2. Add chicken and cook, stirring occasionally, for about 4 to 7 minutes or until chicken changes color. Lower heat, cover, and cook for about 17 to 20 minutes or until chicken releases its juices.
  3. Raise heat to high and add boiling water.
  4. Add bay leaves and peppercorns, season with salt.
  5. Lower heat and return to simmer for another 10 to 15 minutes or until chicken is cooked through.
  6. With a slotted spoon, remove chicken pieces from broth.
  7. Allow to cool to touch. Remove meat from bones and shred.
  8. Set aside chicken meat and keep warm. Break bones to expose marrow and return to pot.
  9. Continue to cook at barely a simmer, uncovered, for about 1-1/2 to 2 hours or until liquid is reduced and concentrated. Using a cheesecloth, strain stock to remove bones and aromatics.
Wonton
  1. In a bowl, combine ground pork, water chestnuts, green onions, soy sauce, carrots, garlic, salt and pepper. Gently stir until well-distributed.
  2. Separate wrappers into individual sheets. Spoon a heaping tablespoonful of meat mixture on middle of wrapper and then gather sides to form a cup around mixture.
Soup
  1. Heat oil in a pot over medium heat.
  2. Then Add onions and garlic and cook until aromatic.
  3. Add broth and bring to a simmer.
  4. Add fish sauce and cook for about 1 to 2 minutes then season with salt and pepper.
  5. Add wontons and cook for about 8 to 10 minutes or until cooked through.
  6. Add chicken and cook for about 2 to 3 minutes or until heated through.
  7. Divide wontons, shredded chicken and broth into serving bowls.
  8. Top with green onions and fried garlic bits.
  9. Serve hot,
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Pancit Palabok (Philippine Style Noodles in a Prawn Gravy)

Pancit Palabok (Philippine Style Noodles in a Prawn Gravy)

This dish too was caused my desperation to own Pancit Palabok. Now, within the Philippines you’ll get this noodle dish nearly anyplace. It’s additionally extremely popular for birthdays. However in my desperation this weekend to own this dish.

 I had to form it from scratch. Pancit Palabok or Pancit Luglug (they are just about a similar dish except Palabok uses a thicker noodle) is seasoned with prawn gravy thickened with corn flour or flour and poured over rice noodles (bihon). What i like most concerning this dish ar the toppings – it’s a matter of private alternative however the foremost common toppings embody prawns, pork, hard-boiled eggs, smoke-cured fish, bean curd and my personal favorite, crushed pork crakcling (chicharon)!

 

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Click  Pancit Palabok (Philippine Style Noodles in a Prawn Gravy) recipes!!!

 

INGREDIENTS

500 grams rice noodles (bihon)
30 ml (2 tablespoons) cooking oil
10 grams dried prawns
5 cloves garlic, crushed
4 tablespoons flour
1 teaspoon achuete powder
600 ml shrimp stock (see recipe below)
30 ml (2 tablespoons) fish sauce (plus more to taste)
salt and pepper
Toppings: grilled squid, prawns, pork belly, smoked fish (tinapa), crushed pork crackling (chicharon), spring onions, hard boiled egg (quartered)

INSTRUCTIONS

1. To make the prawn stock, peel the prawns and place the peels (including the prawn heads) them in a pot and cover with around 600 ml of water. Bring to a boil and then turn the heat down to a simmer. Make sure to press the peels as the stock is simmering to extract as much flavour as you can. Continue to simmer for around 30 minutes and set aside. The peeled prawns can be used for the toppings.
2. Heat the cooking oil and saute the dried prawns and garlic until fragrant, around 2 minutes. Next, add the flour and the achuete powder.
3. Add the prawn stock, a little at a time as if making a roux and mixing well after each addition. The sauce should now be thick (like a custard or a thick bechamel). If you prefer to make it thinner, add some water to dilute. Add the fish sauce and some salt and pepper to taste.
4. For the toppings – this should be done to taste. Marinate the squid, prawns and pork belly in equal quantities of soy sauce and fish sauce for around 30 minutes then grill or pan fry.
5. Fill another pot with water and bring to a boil. Add the bihon noodles and cook for around a minute until tender. Strain then place in a bowl Top with the prawn gravy, and the toppings (see above).

 

Pancit Palabok (Philippine Style Noodles in a Prawn Gravy)
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Pancit Palabok (Philippine Style Noodles in a Prawn Gravy)
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Servings:
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Pancit Palabok (Philippine Style Noodles in Prawn Gravy)

Pancit Palabok (Philippine Style Noodles in Prawn Gravy)

This dish too was caused my desperation to own Pancit Palabok. Now, within the Philippines you’ll be able to get this noodle dish virtually anyplace. It’s conjointly very talked-about for birthdays. However in my desperation this weekend to own this dish, I had to form it from scratch.

Pancit Palabok or Pancit Luglug (they square measure just about identical dish except Palabok uses a thicker noodle) is flavored with prawn gravy thickened with starch or flour and poured over rice noodles (bihon). What i really like most concerning this dish square measure the toppings – it”s a matter of private selection however the foremost common toppings embody prawns, pork, hard-boiled eggs, smoke-dried fish, bean curd and my personal favorite, crushed pork crakcling (chicharon)!

Click here  Pancit Palabok for recipes enjoy!
(This post has affiliate links)


 

INGREDIENTS

500 grams rice noodles (bihon)

30 ml (2 tablespoons) cooking oil

10 grams dried prawns

5 cloves garlic, crushed

4 tablespoons flour

1 teaspoon achuete powder

600 ml shrimp stock (see recipe below)

30 ml (2 tablespoons) fish sauce (plus more to taste)

salt and pepper

Toppings: grilled squid, prawns, pork belly, smoked fish (tinapa), crushed pork crackling (chicharon), spring onions, hard boiled egg (quartered)

PROCEDURE

  1. To make the prawn stock, peel the prawns and place the peels (including the prawn heads) them in a pot and cover with around 600 ml of water. Bring to a boil and then turn the heat down to a simmer. Make sure to press the peels as the stock is simmering to extract as much flavour as you can. Continue to simmer for around 30 minutes and set aside. The peeled prawns can be used for the toppings.
  2. Heat the cooking oil and saute the dried prawns and garlic until fragrant, around 2 minutes. Next, add the flour and the achuete powder.
  3. Add the prawn stock, a little at a time as if making a roux and mixing well after each addition. The sauce should now be thick (like a custard or a thick bechamel). If you prefer to make it thinner, add some water to dilute. Add the fish sauce and some salt and pepper to taste.
  4. For the toppings – this should be done to taste. Marinate the squid, prawns and pork belly in equal quantities of soy sauce and fish sauce for around 30 minutes then grill or pan fry.
  5. Fill another pot with water and bring to a boil. Add the bihon noodles and cook for around a minute until tender. Strain then place in a bowl Top with the prawn gravy, and the toppings (see above).

 

Pancit Palabok (Philippine Style Noodles in Prawn Gravy)
Print Recipe
Pancit Palabok (Philippine Style Noodles in Prawn Gravy)
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Servings:
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