Friday, November 23, 2007
Traditional breakfast in the Philippines
A favourite traditional breakfast in the Philippines consists of garlic fried rice, fried or scrambled eggs, and a choice of breakfast meat: beef tapa (like a fried beef jerky), pork tocino (caramelised pork), longaniza (breakfast sausage), dried salty, smoked fish, tinned sardines, sauteed corned beef, or crispy pork adobo, often with Western-style baked beans, sliced tomatoes and a local pickle (achara) on the side. Alternatively, a cheese-topped breakfast pastry called an ensaimada (a colonial relative of the Mallorcan ensaimada) is also eaten, usually with hot chocolate, as is pan de sal (Philippine breakfast roll) filled with a buffalo milk white cheese, and local barako coffee. Finally, there is champurrado, a local sweet chocolate sticky rice porridge, often served with a side dish of crisp-fried sun-dried fish (danggit or tuyo) -- an unusual, though authentically Filipino combination.
2 1/2 stk margarine
1 cup sugar
9 x egg yolks
1 whl egg
2 pkt dry yeast dissolved in
1/2 cup water
1 cup milk
1 tsp salt
6 cup bread flour
Have margarine and eggs at room temperature. Dissolve the yeast in water. Cream margarine and eggs until fluffy. Add the dissolved yeast, milk and salt.
Add flour. Knead until dough no longer sticks to your hands. Add more flour if necessary.
Let rise 2-3 hours in a warm place until double in bulk. Punch down. Divide dough into 4 equal part and form each part into a long roll. Cut off pieces the size of an egg. Roll each piece into an thin oblong and brush with melted butter. Sprinkle with a little parmesan cheese and a few golden raisins. Roll into a coil and place in greased muffin tins. Let rise, covered until 3 times in bulk.
Bake at 350 degrees. Remove from tins and brush top with melted butter and roll in a mixture of 1 cup sugar and 2 T. parmesan cheese.
NOTES : These are somewhat labor intensive, but worth every bite.
Makes lots and lots. Freeze for later enjoyment!!
Vegetarian Lumpia from the Philippines
1 package lumpia skins, from an asian specialty store
10 carrots, chopped small
4 leeks, well cleaned,and chopped small
6 shallots or 2 onions, chopped small
sesame oil, dark (or regular oil, but sesame is better)
salt (try 1 tsp)
Chinese duck sauce or plum sauce (for dipping)
Saute chopped carrots, leeks, shallots and salt in sesame oil til the carrots are tender and soft.
Use the lumpia skins at either full size or 1/4 size (by cutting larger skins into four squares).
Moisten a lumpia skin in water and roll the vegetable mixture into the skin.
Repeat with the remaining skins.
Bake at 375 on a lightly oiled baking sheet for approx 20-25 minutes or until lightly browned- keep an eye on them, as ovens vary.
Serve hot with plum or duck sauce.
3 lbs chicken thighs, cut into serving pieces
4 fluid ounces white vinegar
1/2 cup low sodium soy sauce
1/4 cup peppercorns, crushed
1 teaspoon brown sugar
5 cloves garlic, crushed
3 bay leaves
Combine all ingredients in a pan, cover, and marinate for one to three hours.
Bring to a boil, then lower heat and simmer for 30 minutes.
Uncover the pan and allow to simmer for an additional 15 minutes or until most of the liquid has evaporated and the chicken is lightly brown.
Serve with white rice.
Achara (Pickled Papaya)
1 red bell pepper, julliened
1 green bell pepper, julliened
1 medium carrot, julliened, could also be cut in decorative florets
5 shallots, sliced thinly crosswise
1 large garlic clove, sliced thinly crosswise
1 inch gingerroot, julliened
1/4 cup raisins (optional)
1 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
1 cup vinegar
1 cup sugar
1 teaspoon salt
Peel the papaya and discard seeds. Shred using a vegetable grater or a cheese grater with bigger holes.
Put the shredded papaya in a bowl, sprinkle with the teaspoon of salt and toss. Let sit for 30 minutes to an hour, then squeeze by the handfuls, discarding the juice.
In a sauce pan - mix together the pickling solution and bring to boil stirring until sugar and salt are completely dissolved.
Remove from heat and set aside to cool.
Put everything in a bowl and pour the cooled pickling solution on top and mix well.
Refrigerate, covered or transfer into jars and let cure for a day or so before serving.
Crusty Pan De Sal
1 tablespoon shortening
1 tablespoon salt
1 tablespoon sugar
1 cup boiling water
1 cup water
2 1/2 teaspoons dry yeast
5 cups sifted flour
Combine shortening, sugar, salt and boiling water in a large mixing bowl.
Cool to lukewarm.
Add warm water and sprinkle in dry yeast.
Stir until dissolved.
Let stand for 5 minutes.
Add flour gradually and turn out on a lighlty floured board.
Knead until smooth and elastic.
Place in a greased bowl and brush with shortening.
Cover and let rise in warm place until double in size- about 1- 1 1/2 hour.
Punch down and turn out on a lighlty floured board.
Divide dough into 24 equal parts and shape into ovals.
Roll lightly in bread crumbs.
Place on greased cookie sheet.
(spread 6 inches apart).
Cover, let rise in warm place, free from draft, until light- about 1 hour.
Bake at 425 degrees, for 15-20 minutes or until golden brown.