Text 29752, 106 rader
Skriven 2009-10-12 14:40:00 av JIM WELLER (1:123/140)
Ärende: Filipino 4
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pan De Sal
 Categories: Filipino, Breads
      Yield: 1 loaf
 
      2 ts Dry Yeast dissolved in
    1/4 c  110-115 degrees warm water
      1 ts Granulated sugar
      2 tb Shortening
      2 tb Granulated sugar
      2 c  Bread flour
    3/4 ts Salt
    3/4 c  Warm water
      2 c  Bread flour
    1/2 c  Warm water
 
  Yeast dissolved in 1/4 cup 110-115 degrees warm water 1 tsp
  granulated sugar. Let that yeast stand for 10 minutes. Mix that
  sugar and shortening together. (I use Crisco solid-they come in
  butter type blocks) Add the flour, salt & water with the mixed
  sugar and shortening. I use Gold Brand-if you don't have bread
  flour, you can use all purpose flour but add gluten) 3/4tsp salt
  3/4cup Warm water
  
  Add more or less of 2 cups Bread flour 1/2cup Warm water The
  reason I say more or less of the flour or water is because of so
  many conditions affects the outcome of the dough. Once it is
  mixed, I don't knead it.  I form a ball and let it rise till it
  doubles. Then I take the doubled dough and cut into half.  The
  first half I form a cylindrical shape on a lightly floured
  countertop and cut the dough. This will be sticky. That's why
  after you cut it (about the size of a golf ball) dip it
  immediately on bread crumbs. Then place the dipped dough on a
  cookie sheet. Don't make a ball shape because bread crumbs won't
  stick. When you cut it, place the sticky now crumb-my part on top
  and bottom on cookie sheet.  BTW I don't grease the cookie sheet.
  You should have 24 or less pan de sal.
  
  Let the dough rise again.  While rising, you go ahead and preheat
  the oven 350 degrees. When doubled, bake the dough until it
  becomes a little bit brown and spray with water.  Spraying it with
  water makes the crust hard. Finish it up for another 3-5 minutes
  of baking.  Your total baking should be at least 20 minutes or
  less.
  
  Slide the Pan de sal out from the cookie sheet and eat. Enjoy it.
  If you happen to be like me that I bake it a night before
  breakfast, I store to cool pan de sal in Ziploc and freeze it. The
  following morning I preheat the oven 350, when ready, I lower the
  temp to 150 or warm and place the frozen pan de sal.  By the time
  the coffee is brewed, your pan de sal is ready, warm and
  delicious.  Just like the pan de sal that we buy in the
  Philippines.  When I was back home, there's this man that sells
  pan de sal and yells that newly baked pan de sal. It always comes
  in a brown bag. The best part of all is that we dip that pan de
  sal with coffee from Batangas or Nescafe.
  
  I have tried to make this using wooden spoon method but I prefer
  using a heavy mixer.  Since you only have less than 4 cups of
  flour, mixing it is not too heavy.
  
  Marian Nebriaga on soc.culture.filipino
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lechon
 Categories: Pork, Filipino, Offal
      Yield: 6 servings
 
      3 lb - 4 lbs pork sirloin roast
           Salt to taste
           Lettuce leave for garnish
           LECHON SAUCE:
      1 cn Liver pate (4 oz)
      1 sm Onion; finely chopped
      1 tb vegetable oil
      1 c  Water
      3 tb vinegar
      3 tb  sugar
    1/2 c  Bread crumbs
           Salt and pepper to taste
 
  Salt pork lightly.  Place pork on a rack in a pan. Roast in a
  preheated oven at 350~F.  Allow 25 to 30 minutes cooking time for
  each pound of pork. In the meantime, prepare the lechon sauce. In
  a small pan over medium heat, saute onion in oil until cooked.  Add
  liver pate, water, vinegar, sugar, bread crumbs and salt and
  pepper to taste. Stir and let simmer for 8-10 minutes or until
  sauce has thickened. Correct seasonings. Set aside. Cut roast pork
  into small serving pieces and arrange on a plater with lettuce
  leaves as garnish. Serve with the lechon sauce.

MMMMM

Cheers

YK Jim


... Mom says I was a gifted child; she certainly wouldn't have paid for me

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