Saturday, July 28, 2018

Filipino Pandesal


Its Saturday and Im thrilled to share that my Happy Mother's Day Sans Rival is featured at Celebrate My Story Celebrate your story is a party every Tuesday hosted by Sandra of Sweet Sensation and Chloe herself of Celebrate and Decorate with Chloe Crabtree. Thank you Ladies..Sandra and Chloe. Let me take this opportunity of sharing these bread rolls from the Philippines with you.

There are three more Ladies  that I am sharing these bread rolls :
Thank you Julie of Back To My Southern Roots  for choosing of My Apple Cake
Thank you Lisa of Flour Me With Love for choosing my Nutty Dried Mango Cookies
Thank you Lina of Sew It Cook It Craft It Sew It Cook It Craft It for the feature my Filipino Chicken Tapa

 Thank you Ladies for the feature..Lets eat. Lets giggle and Lets be merry.

 Now for my post.. sorry I didnt mean to bore you.. ha ha


I grew up eating Pandesal. If we have rice as staple food then Pandesal is our staple bread. In my hometown, we are just near the bakery. I am kinda nostalgic now.. Back then buying pandesal is a struggle because you have to fall in line early in the morning. Yeah, the demand of Pandesal for breakfast is so high and there's only few bakeries then.Worst, we are required to eat rice in the morning before going to school. It was such an agony to me because given the choice and liberty, I would rather eat pandesal everyday, breakfast to dinner... ha ha ha! But of course, the Filipino way, rice is healthier to eat especially in the morning and so my love affair with rice is just by force. ha ha 

When we started living in Singapore, I began to miss this bread. I remember there was one stall here that sells Pandesal. So I went to buy and to my disappointment, this is not the kind of Pandesal that any decent Filipino should eat. I felt cheated and I wanted to complain but I pacify myself. I don't know what it gets inside of me. I was so angry then and it dawned on me that maybe I should try to make it... and so I did. But my journey was not that easy... I have had so many trial and errors before I got satisfied with the result.

First, let me give you a brief history of Pandesal in our country.

Pandesal (corrupted from the Spanish pan de sal, meaning "bread of salt") is a common bread roll in the Philippines made of flour, eggs, yeast, sugar, and salt.

Pandesal is a popular yeast-raised bread in the Philippines. Individual loaves are shaped by rolling the dough into long logs (bastón) which are rolled in fine bread crumbs. These are then portioned, allowed to rise, and baked.

Its taste and texture closely resemble those of the Puerto Rican bread pan de agua and Mexican bolillos. Contrary to its name, pandesal tastes slightly sweet rather than salty.[3][4]

Pandesal, or "pan-de-sal", was invented in the 16th-century Spanish Era in the Philippines and is Portuguese in origin. It is made of flour, yeast, sugar and salt. Usually it is soft, airy, chewy and has a slightly crunchy crust outside. It is commonly referred to as “the poor man’s bread” because it became the cheaper alternative to rice during the Philippine Revolution. In present day Philippines, you can find varieties of pan de sal such as raisin pan de sal, whole wheat pan de sal, cheese pan de sal, and vegetable pan de sal.
It is available at almost any bakery in the Philippines. Filipinos eat it in different ways but is most commonly consumed by dipping in hot coffee. It can also be integrated into many recipes, most common of which includes pan de sal pizza and the American peanut butter and jelly sandwich. It is usually complemented with strawberry jam, peanut butter, margarine or butter sprinkled with sugar, condensed milk, melted chocolate or even ice cream. It is usually served hot, but even when cold, pan de sal is still considered a favorite snack.
The pan de sal has become a staple breakfast in Philippine culture since the Hispanic era and is still considered the bread of the masses.[5][6]
Okay, thank you Wiki for the sharing..LOL!

Printable Recipe
Filipino Pandesal
Ingredients
4 cups bread flour
2 packets fast acting yeast
1/4 cup white sugar
3/4 tsp salt
1/3 cup softened butter
1 tbsp oil
1 egg
1/2 cup water
1/4 cup evaporated milk
1/2 cup fresh milk
1 cup bread crumbs : you can toast stale pandesal or toast some white bread until its hard and crisp then using your food processor, go ahead and create your own pandesal breadcrumbs. You know what, this is the secret of the crisp smelling pandesal. Don't ever make a mistake by baking pandesal without breadcrumbs because it will never be considered Pandesal.
Direction:
Prepare a bowl smeared with olive oil
Combine flour, yeast, sugar, salt then set aside.
With your mixer and dough hook with the speed of no.1, lightly mix the dry ingredients ( combi of flour, yeast and salt ) together with egg, butter and oil. 
Combine together water, fresh milk and evaporated milk. Microwave it for 45 seconds, then gradually pour into the mixer with mixture
Mix for 15 minutes. Then transfer the dough onto the bowl with smeared olive oil. Cover the bowl with cling wrap or towel.
In my case, I cover with cling wrap. Then I put it in the oven, with a bowl of warm water below. This process makes it fast to rise.
Once it risen for about 90 minutes, prepare your working table. sprinkle some flour and knead the dough just to release the air. Prepare breadcrumbs in a bowl
Divide the dough into 24 pcs, at least 47 to 50 grams each. With each piece, tuck inside repeatedly until you form a ball then press onto your palm and transform into oblong shape. 
Then dip each oblong piece of dough into the breadcrumbs. Place them in the baking tray, creating a distance  with each dough portion of about 2 cm.
Just like what I did with the bowl of dough, I would also put the tray into the oven with a bowl of hot water just below it. After 90 minutes, the size will double and you can bake them
Pre heat your oven. Bake for about 12-15 minutes at 200C. 
Once done, slide the pandesal.. into a cooling wire rack and eat. Enjoy!
Room temperature: will last for a week
In the fridge: for about a month.
There were days that I will make Pandesal three days in a row. My home smells Pandesal in the morning and I truly love its aroma..its feels like home and I will remember the memories I have back home.


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Saturday, July 21, 2018

Evaporated Milk Cheesy Soft Bars



The past week is such a battle to me. Peri menopause is such a serious beast.. its a monster that drains my energy. I tried to fight it, in the end the whole thing is making me restless. When I feel the pain and I am that helpless, I would ask my sisters how they cope up with it. Seriously, my life turns upside down upon entering this stage of womanhood. First, the roots of my hair have turned white..no no no, its not gray or grey, they're practically white. Second, there are days that I am a tiger... anytime I would roar, so don't you ever ever contradict me! ( to my husband ).. and don't reason out to me! ( to my children ) LOL! At least I am sane enough and I was able to control my tiger roaring stage.. But the reality that I cant control..why the heck I am gaining weight despite not eating with such gusto. You know it makes me wonder really.. I look at the mirror and sometimes I want to run..but of course I cant escape the real me..so help me God! There's more to say but I will stop with my complaint for now.

Anyway, the good thing about this stage of womanhood is that I can focus on the things that I wanna do in the kitchen be it baking or cooking. There are nights that I cant get to sleep.. its such a long howling night..endless actually so I will get up and find a way to help myself. These bars/squares  are made because of those endless heat or cold or headaches and it turned out to be some cheesy, sugary, sweet things. We generally as Filipinos have sweet tooth. So, for desserts, don't be surprised to see and taste evaporated milk in those. This is one classic Filipino desserts with evaporated milk and cheese... yes cheese because we love its contrast with sweetness.
Ingredients:
3 eggs
3/4 cup caster sugar
3/4 cup evaporated milk ( I use Milkmaid )
1/3 cup olive oil
1/3 cup sunflower oil
1 tsp vanilla
1 1/4 cup self raising flour
1/2 tsp baking powder
1 cup cheddar cheese, grated, divided into two
1/4 cup brown sugar ( optional )

Direction:
Prepare your baking pan, spray oil or line it with baking paper
Sift flour and baking powder. Set aside
Beat eggs and sugar for 7 to 8 minutes
Add milk, oil and vanilla.
Beat to low speed until smooth.
Add flour carefully mixing well until incorporated
Add 1/2 cup cheese, mix well.
Transfer to the baking pan.
Sprinkle the remaining 1/2 cup cheese on top
Sprinkle some brown sugar to create a crust if you like (optional)
Bake for 25 to 30 minutes at 350 or 180
Look at that, its a crossover between a pound cake and a chiffon cake but its sweet, milky, moist and the cheese..oh my goodness, the cheese creates a combination that make these bars so good.. Haaay ..I need a cup of rose tea..

Lastly, Yay! My Filipino Chicken Tapa  has been featured at Sew Historically by Lina.. Thank you so much. I am flattered and thrilled. Lina's place is a favorite since I started to continue blogging so you know  why it means so much to me.

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Tuesday, July 17, 2018

Happy Mother's Day Sans Rival


Do you have a yuppie favourite? Yes.. I'm sure you have one. I was born in the year 1969 and by mid 80's up to late 90's...I was one of those young professionals working and trying to live decently with a meager salary as a teacher. Yes again, I'm a teacher by profession..long time ago and to cut the story short, lets go back to Sans Rival.. ha ha ha. 

Sans Rival, is a classic Filipino dessert and a favourite. When I started working, it was the most decent treat I can manage to afford. Whenever I got the chance..I will go to Goldilocks and eat it. I'm sure you are wondering why we consider this as Filipino dessert. 

There is very little history...

Sans Rival is a Filipino dessert made of sandwiched French Buttercream in multiple layers of meringue infused with chopped cashews. This is one of the most popular desserts in the Philippines but you might be wondering why it has a French name? “Sans rival” or “without rival” in English has its French roots, it was brought over by Filipinos who studied in France during the 1920’s to 1930’s. During those times these Filipinos learned many French cooking techniques which they brought home, one of the techniques was making Dacquoise. Sans Rival originated from Dacquoise in fact it shares a lot of similarity but due to availability of some ingredients local produce was used like cashews.

There ...that's the only piece of history in this beautiful Sans Rival of the Philippines. This is the first time I made this dessert. Quite frankly, I never expected it will be that challenging because the major ingredient is just eggs. I realize that it took me years to make a very nice fried sunny side up and until now I can't boil eggs the right way. Poor me... with eggs, but at least I managed the challenge of making Sans Rival and fight through it down to the last bite.. ha ha ha!

Anyway here's how to do it: Adapted from Yummy.PH

 Printable Recipe
For the meringue: 
6 large egg whites
1 cup caster sugar
1 cup cashews, finely choppedFor the French buttercream:6 large egg yolks1 cup sugar1/4 cup water1 cup butter, cubed, softened1/2 cup cashews, roughly chopped


1 Preheat oven to 325F. Grease and line with parchment paper 2 8-inch cake pans. Set aside.

2 Make the meringue: In the stainless steel bowl of a stand mixer with the whisk attachment, whisk egg whites on Medium-High speed until soft peaks form. Decrease speed to Medium-Low and by the tablespoon, add the caster sugar. Once all added, increase speed and whisk until stiff peaks. Decrease speed again, and add cashew meal by the tablespoonful. Scrape sides with a spatula as needed while mixing. Once mixed, remove bowl from stand mixer.

3 Scoop about 1 cup of the meringue batter into the prepared cake pans, and use an offset spatula to spread the batter into an even layer. Bake meringue 15-20 minutes or until tops are lightly browned and centers are set for a chewy layer. Bake an additional 5-10 minutes for more crisp layers. Remove from oven, and place on a cooling rack. Once cool enough to handle, remove meringue from cake pans and discard parchment paper. Set aside.

4 Wash, and grease and line cake pans again. Fill with meringue batter, and bake to desired doneness. Repeat with remaining meringue batter. Set meringue layers aside.

5 Meanwhile, make the French Buttercream: In the bowl of a stand mixer with the beater attachment, beat egg yolks on Medium-High until color is lightened and doubled in volume.
6 While yolks are being beaten, place sugar, and water in a saucepan. Place over Medium-High heat and cook until sugar has melted, water has evaporated, and mixture is bubbling, about 15 minutes. Let sugar cook and bubble until a candy thermometer reaches 230?F, or around the soft ball stage. Remove from heat and slowly pour sugar syrup into the egg yolks mixture in a thin drizzle. Avoid the sugar syrup from touching the bowl’s sides or the beater as much as possible.

7 Beat the egg mixture on Medium-High until the bowl is cool to the touch, about 20 minutes. Once cool to the touch, add the cubed butter and beat until butter and egg mixture is well mixed and buttercream has thickened.

8 To assemble, place a meringue layer on a cake stand. Spread enough buttercream to cover. Sprinkle lightly with chopped cashews. Cover with another meringue layer. Repeat process until all layers are covered with buttercream. Generously sprinkle top with cashews. Chill cake at least 2 hours before slicing. Serve cold.

I made this last Mother's Day actually. It was a Mother's Day treat to myself. You see the lonely part for me is that I bake for family and others but no one will bake for me. So, I decided that this is my Mother's Day cake from now on. Its alright, go ahead and make a cake for you..its your right to have a cake.. bake your own cake and eat it too.. LOL!

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Sunday, July 15, 2018

My Future Keepsake


Thank you Debbie, seeing this always warms my heart.                                      

I started writing my food entry way back 2010. It was merely because I love to experiment and I love to bake and cook. Along the way, I started writing to keep the recipes on hand. I did my first batch of entries using Facebook application called Notes. Later on, I discovered blogging and I created my world in blog land but it went to a phase wherein I was on and off writing although I continued baking and cooking behind the scene.

Years back, I have two constant companion/friends in the kitchen. We would meet up regularly and together we would cook and eat, laugh and have fun together. But our paths eventually separated due to differences maybe or working schedules or maybe we just drifted apart. I wish them well anyway. I am a Taurean and I take friendship seriously as I am constant, loyal and devoted. All I ask is that for friends to remain true to me. I don't need hordes of friends as my motto is quality over quantity and this extends to most areas of my life. I would rather ignore people that I don't like or done me wrong rather than pick up a fight. I will not waste my temper even in anger. 

I was once asked why do I write... why do I share my recipes. Isn't it that recipes are meant to be a secret. Oh yes I thought so.. but I believe that food nourishes our heart and soul so theres no harm in sharing and much more giving what I have baked/cooked to others. I think that a person who loves to bake, cook and write will never be selfish nor self-centred at all. Behind every person who has passion for baking and cooking is one hell of a story... a story of survival and serendipity in life. 

Have you ever experience to be hungry, of love and care, to be alone, to be desolated in your own world... the terrible brokenness of childhood.. or it could be memories of constant gathering with the families.. with your great aunts and uncles during reunion..during Christmas, during new year, during birthdays, anniversaries and even burials...and there would be cooking, food and food in all its simplicity and authenticity. These are all sources of passion and stories of life.

Together with these foods are stories of me, of my family...I am writing from my life for my children and future grandchildren. I hope to teach them all the things I learned and I will start on these thoughts :

When I was a child, I thought of treasure as bars of gold...bunch of pearls..gold coins and jewelries. As I grow up I saw big houses, beautiful cars, trendy clothes and everything that money can buy. Oh, these are real treasures, I told myself. Well that was a long long time ago and nowadays still there's no bars of gold in my house and I don't mind at all because I know that...

A child will understand later that its not the big house, its not the comfort of life but instead its care and concern that matters most and that is love. Can you buy love? No

Being deprived of material things as a child does not necessarily mean you are hungry of treasures but instead it will shape your moral values for money. Selflessness is such a human treasure and greediness kills

Parents may be a source of pain, your childhood may be blurred but you are what you are, a child of god and no one could take that away from you.

One can always manage to lead a better life, its a matter of choice. Life may be tough but you can always redirect the course of your life. Your choices will have a great impact on your life be it good or bad.

Along the way, you met people, its not easy to be in this world, people come and go, and sometimes or most of the time, they will hurt you and judge you, use you or abuse your kindness. But still there are plenty of souls everywhere, friendship is a gift, its a treasure.

My children are worthy of every effort that I am doing and they enjoy my presence in their lives.


Since its Sunday, let me end this thoughts by saying grace to our God:

Dear Lord,  

May my life be a legacy to my children and to my children's children.
May I spend the years coming with my passion burning for your glory
That it may reward those who will come after me with this keepsake
I don't know them yet, but even now  I love them with all my heart 
Thank you for this wonderful gifts that you have given me..
I can bake, I can cook, I can write and I can Love.

Amen.

Wheres the Party?
Grace At home   You're The Star   



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Thursday, July 12, 2018

Filipino Custard Cake

Back home we call this Custard Cake Flan. It looks like a chiffon cake with sweetened milk and egg mixture on top. At first glance, this could be mistaken as a giant Leche Flan. Guess what? The topping of this cake is definitely Leche flan and the only distinction is the soft cake below. In the Philippines, this is usually available by the slice in local bakeries.

But how did it happen? First we only have Leche Flan (from leche, Spanish for milk), it's a caramel custard, made with eggs,milk and sugar and flavored with vanilla. It originated from the regions along the border of France and Spain and was brought to the Philippines at the time of Spanish colonization. The ingredients are mixed and poured in an oval or round pan which is then placed in a larger pan of water and cooked on a stove or in an oven. The dessert, once firm, is chilled before serving. The sugar, after cooking, turns into a caramel syrup that coats the custard.

Theres no record how did it becomes a Custard Cake Flan in our place. Probably when the Americans came to our place we adapted and made a fusion between a cake and a flan because we are so in love with desserts. We are known for our sweet tooth. I thought of adding some rum next time..lol! Silly me..I love rum cake so much that I bake it anytime of the year.. yes I am talking of custard cake, sorry...me and my mind is desperate once again.

Printable Recipe
For the chiffon cake:
4 large egg whites
1/4 tsp cream of tartar
1 cup white refined sugar, divided
1 cup cake flour
1/4 tsp salt
1 1/2 tsp baking powder
1/3 cup vegetable oil
4 large eggyolks 
4 tbsp lemon juice
1 tsp lemon zest
For the Custard/Leche Flan:
6 eggs
1 cup evapoarted milk
1 cup condensed milk
1/2 tsp lemon
1 tsp vanilla
For the syrup/arnibal:
1 cup brown sugar
1/2 cup water
Directions:
First, make the syrup or arnibal in a philippine word. In a saucepan, mix together sugar and water. Simmer until it thickens. Then transfer to a moulder. Set aside
Next, prepare the custard leche flan. Mix the following in a bowl: 6 eggs, evaporated milk and condensed milk, lemon juice and vanilla. Mix gently until incorporated. Set aside
For the chiffon cake mixture: 
Whip the egg whites with the cream of tartar until foamy. Gradually add 1/2 cup sugar and continue whipping until the white holds a medium peak when the beater is lifted. Set aside
In a separated bowl, sift the flour, sugar, baking powder and salt. Add the oil, egg yolks, lemon zest and juice. Whip the mixture until it is pale yellow in color ( 3 minutes )
Assembly: 
Now fold in the whipped egg whites to the egg yolk batter ( chiffon batter ). Carefully mix until incorporated. Go to the syrup arnibal in a moulder, pour the custard gently, followed by the chiffon batter. Please be gentle and flatten the top.
Get a tray, put some water. Then put the moulder. Bake for 325 ( 160 ) for 50 minutes.

Seriously, this is one ugly duckling...look at that, it got me so worried at first but I mustered enough courage and prayed a thousand times..no, what I mean is three times..lol! Oh, this is it.. the ugly duckling has just come out and shall I say..she is not ugly anymore. I looked and I found her gorgeous and tempting. In my mind I thought of making a new one in a heart shape..Truly life is not a piece of cake,then lets go to the pleasantries of life.Lets eat! This is my son's favorite cake back home. Actually,it is one of my favorite too. I guess my son gets to like it because I always buy this cake whenever I got the chance.

Before I bid goodbbye,  I wanna thank Julie of Back To My Southern Roots for featuring my Apple Cake. I have been visiting her place before to party but when I decided to migrate to the other side, that was also the time I became inactive. Now I am back again to where I first started.. Thank you Julie.

Wait, theres one that I have never forgotten, Lisa of Flour Me With Love . Thank you Lisa for choosing my Nutty Dried Mango White Chocolate Cookies. I was so thrilled when I found out that you like my cookies and you welcome me back. Better be late than never at all.

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Wednesday, July 11, 2018

Filipino Chicken Tapa



Filipinos are mostly fond of eating rice for breakfast. It runs in our veins so much so that at the end of the day, no matter what we have eaten, still our last recourse is to eat rice. Our day wont be complete without it. Not unless, you are trying to lose weight or for whatever reasons you decided not to eat rice. 

There is one particular dish that we use to eat for breakfast but in the end it became so famous that most of us would eat any time of the day. We call this Tapa or cured meat which now comes in variety. When I was young, Tapa is a cured beef. The good old days, it was cured with salt and vinegar but it was really good. Perhaps the only reason for making tapa is to prolong the shelf life of meat, the way of storing and preserving for future consumption. I remember it was salty and tough, kinda chewy but it was so good.

Fast forward... 1990's, Tapa came out with fried egg and fried rice, with achara and vinegar. More so, it was popular that these days, everywhere in the Philippines, big and small restaurant, there is tapa dish. 

How did it came to our country.. well, theres a little history..
Tapa is dried or cured beef, mutton, venison or horse meat, although other meat or even fish may be used. Filipinos prepare tapa by using thin slices of meat and curing these with salt and spices as a preservation method.
Tapa is often cooked fried or grilled. When served with fried rice and fried egg, it is known as tapsilog (a portmanteau of the Filipino words tapa, sinangag and itlog egg). It sometimes comes with atchara (pickled papaya strips) or sliced tomatoes as side dish. Vinegar or ketchup is usually used as a condiment.
Before cooking tapa, the meat is cured or dried and cut in to small portions or thin slices. As a method of preservation, salt and spices are added. After preparation, the meat can be cooked either grilled or fried.
Just like any other ulam (main dish) in Filipino cuisine, tapa is usually partnered with rice. It can be garlic rice, java rice, plain rice or any other types of preparation. As a side dish, tapa sometimes comes with atchara(pickled papaya strips) or sliced vegetables (usually tomatoes). Vinegar (oftentimes with siling labuyo) or ketchup is usually used as a condiment.
Tapsilog is the term used when tapa, garlic-fried rice (sinangag), and fried egg (itlog) are combined into one meal, which is served primarily during breakfast.[1] The word tapa is related to the Sanskrit term tapas which means "heat".[2] In Tagalog, a restaurant that primarily serves tapa is called a tapahan, tapsihan or tapsilugan. According to some sources, tapsilog[3] and tapsihan[4] are colloquial slang words. However, these terms are used by those restaurants and many Filipinos of all social strata. Tapsilog and tapsihan, therefore, may be considered standard words in the Filipino language rather than slang.It was originally intended to be quick breakfast fare and the word originally established in 1980's and came from the famous Tapsi ni Vivian restaurant in Marikina City. According to Vivian del Rosario, owner of Tapsi ni Vivian, she was the first to use the term tapsilog.[5]

 Nowadays, we created our own version of Tapa. In my case, I opted to use chicken meat because its healthier compared to beef and pork. But both of these two meats I have done and enjoyed preparing in my kitchen. Since my children are both fond of chicken meat, I decided that Chicken Tapa is ideal for us.

Printable Recipe Here's the recipe:

 1 kilo pork or beef or chicken sliced thinly
1 1/4 tsp salt
7 tbsp sugar ( white)
2 tsp minced garlic or more if you like
1 tsp ground black pepper
2 1/2 tbsp soy sauce
3 1/2 tbsp vinegar
Direction:

Put the sliced chicken meat in a bowl or ziplock bagSprinkle with salt and make sure all the meat is coated with salt
Set aside in the fridge for 1 hour.
In a bowl, mix the rest of the ingredients and pour onto the meat, mix well
Close the bag and refrigerate for at least 24 hours to allow the meat to cure.
Turn over the meat once in a while to make sure the meat is evenly coated with the marinade.

How to cook:
In a pan, add some oil and pan fry the meat until its brown.
You can actually grill these chicken slices.

I think that when we became migrants, we left our homeland but we still crave and long for the food back home. For that reason, we tried to create our own and it depends upon the availability in a certain place. Singapore is a chicken country, it is affordable and cheap. Fast life calls for fast recipes, food and cooking should be simple and adaptable to our lifestyle here.


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