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.
Chicken Long Rice is a staple at most Hawaiian Luaus where it is served as a side dish. It’s a favorite island comfort food, something in between Chicken Noodle Soup and Chicken Stew, and usually eaten with steamed white rice.
Chicken long rice uses clear bean thread noodles. Those are noodles made with mung bean starch and are thin and clear. They’re also called Chinese Vermicelli, Cellophane Noodles, or Glass Noodles. You can buy them at any Asian Market.
The dish is pretty much the same as its Filipino counterpart called Sotanghon. Both originated in China and was brought over to the Hawaiian islands by Chinese and Filipino immigrants. Whatever its origins it’s one of my favorite go to comfort food. Best of all it’s super simple to make. It’s great on chilly or rainy days and wonderful when you have a slight cold. Try it out next time you’ve a yen for Chicken Soup!
Looking for something quick, easy, and delicious for dinner? Well nothing’s easier than a stir fry. Try this Cashew Chicken. It takes a bit more time than your average stir fry, but it’s so worth it! Served over a bed of steamed rice or noodles it’s simply delicious.
This was a family favorite which I haven’t made if a very long time. I don’t know why it was forgotten, but I recently re-discovered this delicious dish and will definitely be making it more often.
This time I used fresh asparagus simply because I had a big bunch of it in the fridge, but it can be made with broccoli, green beans, or any type of fresh veggies you have on hand. I fry the chicken and cashews separately before adding them to the stir fry, that’s the extra step the recipe requires. It gives the chicken a bit of crunch which goes great with the crunch from the cashews, baby corn, and water chestnuts, you can find canned baby corn and water chestnuts at any Asian market. I also don’t over cook the fresh veggies, I like to keep them green and crisp.
Here’s the recipe! Again it goes great with noodles or steamed rice!
4 Boneless Skinless Chicken Thighs, cut into bite size cubes
3/4 Cup Corn Starch
1 Tbs. Garlic Powder
1 Tsp. Salt
1/2 Tsp. Ground Black Pepper
1/2 Cup Whole Cashews
Oil for frying
1/4 Cup Sesame Oil
1 Large Onion Sliced
1 Tbs. Fresh Garlic Minced
1 Can Baby Corn, drained and cut each ear in half
1 Can Sliced Water Chestnuts
1 Cup Fresh Asparagus, cut into 2″ pieces (you can use any type of green veggie you have on hand)
1/2 Cup Soy Sauce
1/4 Cup Oyster Sauce
1 Tsp. Cornstarch dissolved in 1/2 Cup of water
Heat about 1″ oil in a frying pan.
Combine cornstarch, garlic powder, salt, and pepper in a shallow dish.
Dredge chicken cubes in cornstarch mixture and drop into hot oil.
Fry chicken until done and all sides are browned.
Drain on paper towel and set aside.
Heat about 1 Tbs. oil in a small frying pan and saute cashews until golden brown.
Keep stirring cashews while cooking so they don’t burn.
Place cashews in a small bowl and set aside.
Heat sesame oil in a wok or large skillet.
Cook onions in wok until slices start to soften and become translucent.
Add garlic and cook another minute.
Add asparagus and cook until they are bright green.
Add baby corn and water chestnuts and cook another minute or two.
Add soy and oyster sauces and stir until combined.
Stir in dissolved cornstarch and stir until sauce starts to thicken.
Thanksgiving is next week, so in preparation for the holiday I’m going to share my Scampi Fra Diavolo with Spaghetti recipe. What?? Have I gone mad? Pasta for Thanksgiving?
No, I haven’t gone mad and no I’m not suggesting you serve pasta for your Thanksgiving meal, although you absolutely can if you want to! It’s just that with we all know that our kitchens are super busy between now and then (pies, sides dishes, and other things), and that we’ll be eating turkey for days (leftovers!). So in the days leading to the great feast I like to make easy meals and avoid making anything with poultry. And one of the easiest things to prepare is pasta, not only is it filling it can feed a crowd! And what can be farther from roast turkey than a spicy shrimp pasta dish?
So what exactly is Scampi Fra Diavolo? Well that depends on the country you’re in and the language you speak. In America we often think of Scampi as a shrimp dish, in Italy Scampi usually refers to langoustine which is a type of edible lobster that is found in the Mediterranean and the Northeast Atlantic. (Shrimp in Italian is gamberetti). As for the Fra Diavolo it literally means Brother Devil, in culinary terms it’s usually a red tomato based sauce that’s seasoned with spicy peppers and used with pasta and seafood.
So let’s keep it simple and say that Scampi Fra Diavolo is Shrimp in Spicy Tomato Sauce. That works right? Of course you can make this dish with prawns, lobster, or even squid. And you can use any type of pasta you prefer, spaghetti, fettucini, penne, or whatever. But whatever shellfish and pasta you use this dish is delicious!
To make it easier I use my basic homemade Marinara Sauce as the base. I always keep jars of it on hand to use whenever I need it. Click here for my Basic Marinara Sauce recipe, it’s really delicious! If you have a preferred Marinara Sauce recipe you can use that too and in a pinch, I do mean in a big pinch, you can use a store bought pasta sauce.
This dish is really easy to make and can be done in less than a half an hour. Perfect when you’re trying to get dinner at on the table while prepping for a big Thanksgiving meal!
Scampi Fra Diavolo
1 Lb. Large Shrimp (13-15 count) – Peeled with tail on, de-veined
2 Tbs. Olive Oil
1 Tsp. Garlic Powder
2 Tbs. Crushed Red Pepper (you can adjust this to your taste)
2 Tsp. Salt
1 Tbs. Garlic, minced
2 Cups Marinara Sauce
4 Cups cooked pasta
1 Cup reserved pasta water
1 Tbs. Fresh Parsley, chopped
Cook Pasta about 1 minute less than the cooking time on the box or if you’re using fresh pasta cook just before it gets to the Al Dente stage. You want your pasta mostly cooked but firm.
Drain pasta and reserve 1 cup of the water you used to cook it.
As the pasta cooks heat 1 Tbs. Olive Oil in a heavy skillet.
Add Shrimp, garlic powder, and 1 Tbs. Crushed red pepper. Cook until shrimp turns pink.
Remove shrimp from pan and set aside.
Add remaining Olive Oil to skillet and saute fresh minced garlic until it starts to turn brown.
Add remaining crushed red pepper and Marinara Sauce.
Simmer for about 5 Minutes.
Stir in Pasta Water and combine well.
Add back shrimp and stir until shrimp is heated.
Add pasta and toss with shrimp and sauce until heated thru.
Sprinkle with parsley and serve.
Served with a green salad and some garlic bread this dish is deliciously filling!
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.