I really wanted to make the corned beef pandesal we had at Starbucks in Manila. It’s something that we regularly get, when we were there for a visit two years ago. But I unfortunately don’t have any canned corned beef which is what most Filipinos use. All I had was a can of corned beef hash, so this would have to make do.
It did turn out pretty well since the filling is drier compared to sautéed corned beef. I just scooped it out straight out of the can, no need to reheat or cook since it will bake with the dough anyway.
To make, prepare the dough using this pandesal recipe I posted before. Then divide and cut the rolled dough into 14 pieces (I was able to make 15 rolls with this recipe, it’s better to divide the dough into 14 for a nice even number). Roll to flatten into rounds and place a tablespoon of corned beef hash in the middle, gather the edges and crimp to close. Shape into a roll and dust with bread crumbs. Place in a parchment lined baking tray seam side down. Once all the dough is filled. Cover tray with a kitchen towel and let it rest for 30 minutes. Meanwhile pre-heat your oven to 375 F.
When the dough has been rested, place the tray in oven and bake for about 20 minutes until it’s nice and brown. Serve hot.
We love having it for breakfast.
Yakisoba pan is a popular convenience store food in Japan. You can also get these at bakeries and food stalls during festivals. It is just Yakisoba (stir fried noodle dish) sandwiched in between a roll. I must say though that the Japanese does not a have sole claim on this. Filipinos have been doing this as well as far as I can remember. We have different kinds of pancit (noodles) and I have always eaten mine with either pandesal, sliced bread, steamed bun and even rice with it. Filipinos commonly sandwich their pancit in between pandesal or monay but it’s not just sold or marketed this way. It’s just something you do and eat at home.
One night I served pancit canton for dinner and it dawned on me that this is very much similar to Yakisoba. I ate mine with my some steamed white rice but the rest of the family had it with bread. I suggested to one of my girls to get a hotdog bun and place sone noodles in between like a Yakisoba pan. This is how I came up with this dish.
To make, just heap some pancit canton in between a hotdog bun. Recipe for pancit canton can be found here. You can also use brioche rolls or any type of bread that you like.
We were craving for something sweet, so I decided to bake something for the family. I really liked how my cinnamon roll turned out last time and thought the dough for that recipe would turn out well for this braided bread. I wasn’t mistaken at all.
To make, place in a bowl 1/2 cup lukewarm water and to it add 1 packet active dry yeast, dissolve and set aside. In a large mixing bowl, add 1/2 cup scalded milk, 1/3 cup melted butter, 1 beaten egg, 1/4 cup sugar and 1 tsp. salt. Mix until combined. Then add the yeast mixture and 2 cups all purpose flour. Mix in additional 2 cups flour until dough is easy to handle. Knead for 7-10 minutes. Place in a greased bowl and cover with a towel and let rise for 1 1/2 hours until double in size.
After the dough has risen, punch it down and roll it into a lightly floured clean surface into 15 x 12 inch rectangle. Then spread about 1/2 cup room temperature Nutella leaving a 1/2 inch border all around the edges. Roll up the dough then using a sharp knife, cut the dough log horizontally, leave 1/2 inch of top edge uncut. Then braid and make sure to keep the open layers exposed on top as you do. This will give you the braided effect.
Place in a parchment lined baking sheet, cover with a kitchen towel and let it rest for about 30 minutes. Then brush the dough with an egg wash.
Bake in a 350F pre-heated oven for 15-20 minutes until golden brown.
My family loved it straight our of the oven.
This is just one one of those meals that I hastily put together for lunch. Sometimes it’s easy to make a dish with a few simple but flavorful ingredients.
I got this Spinach Chive pasta from Trader Joe’s. I liked their lemon pepper pappardelle pasta which I was looking for initially but saw this instead. Since the pasta is already flavored, I thought it doesn’t really need a lot of things added to the sauce to make it taste good.
Cook the pasta according to package directions. Then set aside. Then get a skillet and saute some bell peppers in 2-3 tbsp olive oil ( I used half a green and half yellow) and a couple of king oyster mushrooms. You may use red or green bell peppers or any other vegetable you may have like zucchini or white mushrooms. Just cook until crisp tender. Remove from pan. Place a couple of chicken sausages (I used spicy Italian but you can use whatever type sausage you want) in the same pan that has been cut up and cook until done and brown on all sides. Put back your vegetables and stir. Then add your pasta, toss to combine. You may add some pasta water and a bit of olive oil to finish off the dish. Season with salt and pepper to taste.
I served this with some rustic whole wheat bread.
This recipe is one the that is frequently seen on our dinner table and a favorite of my oldest sister. I must confess that I was really not that excited as a teen when this was served to us but now it reminds me of home. It was just made up by my late Ninang Aveling and is now comfort food for me.
This recipe is similar to the ground beef with bok choy I posted before. I just used cubed pork and added tofu.
To make, saute in 2 tbsp vegetable oil one medium sized chopped white onion until translucent, then add 2 cloves finely minced garlic and cook til fragrant. Add 1 lb. cubed pork butt and continue cooking until its has changed color. Season with ground pepper. Add water just enough to cover the meat and let it come to a boil. Add 2 Tbsp soy sauce, I used the Filipino brand Silver Swan. (I don’t recommend using Kikkoman or any Japanese soy sauce for this as it would drastically alter the taste). I also added 1 Tbsp. fish sauce for depth of flavor. You can totally omit this and just increase the amount of soy sauce if you want. Cook until meat is fork tender. Then add a package firm cubed tofu and continue cooking until it’s heated through. Throw in about 4 bunches of Bok Choy roughy chopped stir and cover and let cook for about a minute or so.
Ladle in bowls and serve with rice.
My mom usually serves this eggplant salad as a side for any grilled fish or meat. It’s a very Pinoy dish since green salad is not something that you will regularly see on a Filipino table. Specially in the early 70’s where iceberg lettuce is the only leafy salad greens that is available in grocery stores.
Start by grilling 2 Asian eggplants. This is the long and thin ones which has a sweeter taste. When cool enough to handle peel the charred skin and flatten with a fork to form an oval shape. Set aside.
Chop 2-3 tomatoes and half a medium sized red onion. Place in a bowl. Season with a mixture of 1 tablespoon fish sauce, 1 tablespoon Philippine cane vinegar, juice of half a lime and ground pepper. Toss until the onions and tomatoes are coated with the dressing. Pour on top of the eggplant.
One other way to serve this is just by placing the coarsely chopped grilled eggplant in a bowl then and add tomatoes and onion in. Pour your dressing and toss to combine. Serve chilled.
This stew is favorite of my dad. My family would used pork hocks when making this dish since it gives it a wonderful thick and gelatinous kind of sauce. Back home we would use dried banana blossoms, but it’s difficult to find it here so I substituted dried lily blossoms which is similar in taste and texture.
I wanted to make a healthier version with less fat so I used pork butt for this recipe. To make place in a thick bottomed pan 1 lb. cubed pork and add the following: 1/2 cup brown sugar, 1/2 cup vinegar, 1/2 cup soy sauce, bay leaf, some peppercorns and about 1/2 cup water. Let this cook covered until meat is tender and liquid has reduced and somewhat thickened. You may add water 1/4 cup at a time when you think the dish is drying up too much.
I served this with some steamed Yuchoy and 7 grain rice.
I’ve been feeling out of sorts lately thus have not been blogging much. But I don’t want to totally neglect this blog so here is my new recipe to keep myself going. Don’t get fooled this is a Filipino recipe with a Spanish sounding name. This somewhat reminds me of another favorite steak a la pobre.
To make, cut some good quality beef like sirloin into cubes. I used about 2 lb ribeye steak for this recipe. Then marinate this in the following: 1/4 cup extra virgin olive oil, 1/4 cup Worcestershire sauce, 1/4 cup Knorr liquid seasoning ( I don’t have this so I just substituted low sodium soy sauce) and 1 tablespoon sweet or smoked paprika.
Take a pan and fry 4-5 pieces garlic cloves finely chopped until golden brown. Set aside.
Remove excess oil from pan and then sear or fry your meat in batches until brown on all sides. You don’t need to cook it for long specially if you have good quality meat, it shouldn’t be tough or crisp but seared and tender inside. Then put back in pan all the cooked meat, add a few pats of butter and allow it to coat the beef cubes until it’s become somewhat glossy.
Transfer onto a serving plate and top with the garlic crisp. Serve over rice.
Banana Pudding is hands down my most favorite treat from Magnolia Bakery. I always make it a point to get a couple of medium sized cups whenever we go to the city. I usually get the original and their chocolate flavored ones if it’s available.
We don’t know when we will ever go back to NYC, and it’s this time of the year even when we are there almost every week. We miss everything about it the energy, the vibe, the little quaint neighborhood shops and of course the food ! Our trip to the city is usually all about food.
My blog post recently have all been about copycat creations from restaurants or food places we love to go to. This is another, good thing Magnolia Bakery has published their recipe for their world famous banana pudding.
To make, place in mixing bowl 1 1/2 cups ice cold water and 1 14 oz can condensed milk and beat for 1 minute. Then add 1 package Jello instant vanilla pudding mix (note: it has to be instant). Mix with a paddle attachment of your mixer for 2 minutes. Cover and let this set in the fridge for about 4 hours to overnight. For best results, I let it sit in my fridge overnight.
Empty a one pint container of heavy whipping cream onto a mixing bowl and whip until stiff peaks form. Then gently fold in the whipping cream onto your pudding mixture until well combined. I really don’t mind if there are still streaks in it, I think it adds to the visual appeal.
If you want to serve it in individual containers, get a glass cup then layer some Nilla Wafers at the bottom, then add some sliced bananas then your pudding mixture. Then repeat the layers. You can decorate the top with a piece of wafer and some sliced banana, but this is totally optional.
I prefer to serve mine true to Magnolia Bakery fashion. I got a rectangular pyrex or any glass dish, then made the layers, starting with the wafers, bananas then the pudding. Repeat until you have filled the container to the top. Cover with a cling wrap and let this chill in the fridge for 4 – 8 hours. Making sure not to exceed 8 hours since the bananas has a tendency to brown. By this time the wafers would have softened and you can then scoop this onto cups or glass and slather it to the brim. Serve immediately. My family thinks it taste exactly like the ones we get from their store.
Though our state is lifting restrictions on our stay at home order and restaurants are starting to re-open for take away or delivery, we still opt to eat at home and prepare our own food. We really miss going and hanging out at our favorite Asian Bakeries and Cafes so I try my best to make their bread creations here at home for the family.
This Korean sausage bread is one of the many offerings of Paris Baguette. They have various sweet and savory bread creations and this is just one of them.
This is not an original recipe, I just adapted the recipe from this site. The only change I made was I omitted adding the corn topping since we are not very fond of such flavor combination for our bread. I just added some shredded cheese on top before baking which works well for us. I also drizzled the ketchup after baking the bread as opposed to what the original recipe called for.