Old -Fashioned Pan de Sal

 

Old-Fashioned Pan de Sal

Sponge Method

440 g. Bread flour

220 g. water

5 g. instant yeast

Use Kitchen Aid - dough hook attachment and knead for 3 minutes on speed 2.

Cover and let it ferment for 3 hours in a draft free place. Inside the cabinet or oven that is switched off.

Add to the sponge dough the following:

100 g. bread flour

75 g. washed sugar

15 g. shortening

10 g. salt

65 g.water

Knead for 10 minutes on speed 2.

Cover and let it rest for 20 minutes.

Transfer on the table. 

Remove the air bubbles and divide into 2 portions.

Cover with plastic paper the 2nd dough while working on the 1st dough.

Use a rolling pin to flatten the dough.

Roll into "baston". 

Set aside, cover and do the same for the 2nd dough.

Sprinkle the dough generously with breadcrumbs. Cover and let it rest for 15 minutes.

Cut each baston into 16 equal pieces for a 25 g. size pan de sal. Put onto a greased (with shortening) baking sheet, cover and let it rise for 3 hours.

Pre-heat the oven to 200 C.

Bake the pan de sal for 12-15 minutes depending on the color of bread you like.

After removing the tray from the oven, transfer the pan de sal immedietly onto a cooling rack. 

Kare-Kare

 

Kare - Kare

1/2 K. meat (cooking time depends on the kind of meat)

2 T. cooking oil

2 cloves garlic, chopped

1 onion, chopped

1 T. fish sauce

1 pc. Knorr Pork Cube (use according to the type of meat)

2 C. water

Heat the oil in the pan. 

Sear the meat on all sides, then set aside.

In the same pan, saute onion and garlic. Add the seared meat, fish sauce and Knorr pork cube.

Add water and let it boil. Cook the meat until tender.  I used pork kasim so it took me an hour.  I added 2 more cups of hot water midway.  If you are using beef, tripe, knee cap or oxtail, better use a pressure cooker to reduce cooking time.

80 g. Skippy Creamy Peanut Butter

2 T. Atchuete oil

1/4 C. ground toasted glutinuous rice diluted in 1/4 C. Water

 1/2 t. MSG (optional)

Atchuete oil:

Heat 2 T. oil in a small pan, add 2 T. achuete seeds then let it steep until the oil becomes dark orange. Strain the seeds.

Heat the achuete oil in a big wok or pot. Add the peanut butter and stir until melted. 

Add the meat and the broth into the pot.

When it boils, add the diluted ground toasted glutinuous rice.

Stir constantly.

Add hot water if the sauce is too thick.

Season with MSG and adjust the seasoning (fish sauce) if needed.

Serve with boiled vegetables.  

I used Baguio beans instead of sitaw.