Pandesal (Filipino Bread)
- 2 1/4 Tsp or 1 pack active dry yeast
- 1 1/4 cup milk
- 3 cups unbleached all-purpose flour
- 1 1/2 cup bread flour
- 1 1/2 Tsp salt
- 3 Tbsp unsalted butter
- 1/3 cup sugar
- 2 eggs
- bread crumbs
- Mix warm milk, yeast, 2 tsp sugar and let is sit for 10-15 mins until foamy
- Mix flour, salt, and yeast in a bowl or mixer
- Add Sugar, butter, and egg
- Mix until all ingredients are incorporated and form a smooth dough.
- Transfer to a light greased bowl and let it rise for 1 hour or until the size is doubled.
- Divide dough into 24 equal parts and shape it into a ball.
- Dip dough into the breadcrumbs and arrange in a pan.
- Let it rise for another 20 mins.
- Pre-heat oven to 350°F
- Bake for 20-25 mins or until golden brown.
Okoy (Silver Fish Fritters)
Fried Fritters Okoy using Silverfish or Dulong
- 4 oz. silver fish
- 2 cups mung bean sprouts
- 1 1/2 cups cooking oil
- 1/2 cup cornstarch
- 1/2 cup flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/2 tsp ground black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 egg
- 1 cup water
- In a large mixing bowl, combine all batter ingredients in a bowl starting with the dry ingredients and ending by adding water and egg. Mix well.
- Add the silver fish and mung bean sprouts. Gently stir until all ingredients are well blended.
- Heat oil in a pan.
- Scoop about 1/2 cup of mixture in a saucer.
- Once the oil gets hot, Slide the mixture into the pan. Cook one side in medium het until it turns golden brown and crisp. Turn over using a spatula. Cook the other side the same way.
- Remove the fritters from the pan. Stack in a plate with paper towels.
- Share and enjoy!
Pork Longganisa (Skinless)
- 1 ¾ lbs. ground pork
- 9 tablespoons dark brown sugar
- 1 tablespoon smoked paprika
- 3 tablespoons vegetable oil
- 1 ¼ tablespoons coarse salt
- 1 teaspoon ground black pepper
- 2 head garlic
- Peel the skin off the garlic cloves. Crush thoroughly using mortar and pestle. Mince the crushed garlic. Set aside.
- In a large mixing bowl, combine ground pork along with all of the ingredients. Mix well.
- Cover the bowl. Refrigerate for 2 hours.
- Shape the longganisa by laying a sheet of wax paper on a flat surface. Scoop around 3 tablespoons of mixture and put over the wax paper.
- Fold the wax paper from top to down until the mixture covered. Hold the edge of the paper with your fingers and then slide the card towards the mixture. Push a bit more until a sausage shape is formed. Do this step until the entire mixture is consumed.
- Refrigerate overnight.
- Cook and serve for breakfast.
- Share and enjoy!