Friday, February 18, 2011

ensaimada



ensaymada – (en-say-má-da; Tagalog and almost all other dialects bread/pastry; dw Span. ensaimada <>ensaimades) [n.] spiral soft cheese bun.

Also spelled as ensaimada in almost all Pinoy dialects

Originally in Majorca, Spain, this was made with flour, water, sugar, eggs, flour dough and pork lard called saim thus it is called ensaimada

But the Pinoy version is made with butter instead of pork lard, and several variants of ensyamada are now being baked and sold here in the Philippines that includes: ham ensaymada, ube ensaymada, mongo ensaymada, ensaymada Malolos, and the all-time-favorite cheese ensaymada



It is still a soft dough bread that is spiral in shape that wound towards the center, often glazed with melted butter or margarine and lightly sprinkled with (or rolled in) refined white sugar and topped with grated cheese. 

Enhanced variations have strips of ham, macapuno strings or ube (purple yam) jam. The Bulakeños started making before World War II their large version of ensaymadas topped with lots of grated cheese and thin slices of salted egg.

Some Batangueños migrated and brought their baking expertise to Mindoro. These ensaymadas in Roxas, Oriental Mindoro came from a Batangueño bakery in town.

Almost all bakeries in Metro Manila are selling ensaymadas. These ones are from a bakery in Apitong, Brgy. Cembo, Makati City.

These are the ensaimadas of Red Ribbon bakeshop in Metro Manila.


 

Saturday, February 12, 2011

potato rib


potato rib - (po-te-to rib; Tagalog snacks) [n.] potato twist stick. 

a.k.a. potato twist, twistix or chipstix in Tagalog

A spirally sliced potato fries in stick. The whole piece of unpeeled potato is sliced spirally thin continuously from end to end, then skewered in pointed-end bamboo stick and deep fried till crisp.
This could be the modified version of twister fries or its progenitor, the French fries.

It is served with a sprinkle of finely ground salt or a dipping sauce, such as catsup or mayonnaise. It also has a variety of flavor that includes cheese, sour cream, BBQ, pizza, ketsup, sweet and spicy, etc.
potato ribs freshly cooked at a food stall in the ground floor of SM Supermarket in Makati City.




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Friday, February 11, 2011

walkman


walkman – (wok'-man; Tagalog barbecue /exotic delicacy) [n.] pig's ear barbecue. 

a.k.a. taenga ng baboy BBQ or tenga ng baboy BBQ in Tagalog

The pig's ear is shaven well and the outer skin scrapped off (a process often done while the slaughtered pig is still at the abattoir). The cleaned ears are then sliced into bite-size and soaked in marinade for at least 1 hour or allowed to stand overnight in the refrigerator. The marinade could be a simple solution of vinegar, soy sauce, pounded peppercorn and cloves of garlic. The flavor could be enhanced by adding some muscovado or brown sugar, calamansi (Philippine round lime) extract and laurel leaf. The marinaded ears are then skewered in sharp-pointed bamboo stick, then grilled over red-hot charcoal embers, occasionally turned over and basted with basting sauce, oil, or with the remaining marinade, until the barbecue are seared.

This pig's ear BBQ got its colloquial name “walkman” after the skewered marinated sliced ear was alluded to the handy cassette tape player of the same name paired with a set of earphones that was manufactured and popularized by Sony Corp. It was when Sony’s walkman became a fad that this BBQ was introduced in the streets of Metro Manila.



tenga BBQ of Victoria's Grille available at the Mercato Centrale on weekends from morning to past noon at the Bonifacio High Street parking area in Bonifacio Global City (The Fort), Taguig City.


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Tip: To help soften the meat of the BBQ, add the marinade with few drops of extracted juice from pounded ginger roots or the extracted whitish resin that comes out from the skin of pricked fresh green papaya fruit. These extracts can also be used in stewing or braising hard-to-cook meats.
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Thursday, February 10, 2011

igat (dried and fried)


Dried igat (sea eel) sold at the roadside stalls in Brgy. Damortis, Sto. Tomas, Pangasinan.
igat – (i-gat; Tagalog, Pampangueño (Capampangan), Pangasinense, Ilocano, Maranao and Maguindanao sea fish) [n.] Sun-dried sea eel.

In Pangasinan, sea eel is made into tuyo (dried fish). The igat fish is cleaned of its gills and viscera, immersed in brine solution then sundried. 

When dry, it is cut into pieces (about 2 inches long) and is often sold in its cutlet form. Dried igat is known by Pangasinenses to be "pampatigas ng tuhod" (potent). 

It can be fried, grilled, or used as sahog in vegetable dishes.

See also igat 



Below,when dried igats are fried






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espada (dried)

espadang tuyo – (es-pá-da tu-yô; Tagalog dried sea fish /seafood; dw Span. espada [sword]) [n.] sun-dried scabbardfish  \sun-dried hairtail (sc.name: Trichiurus haumela).

Dried espada fish sold at the roadside stalls in Brgy. Damortis, Sto. Tomas, Pangasinan.


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dilis (deboned and dried)

Boneless dried dilis sold along the roadside stalls in Brgy. Damortis, Sto. Tomas, Pangasinan.

boneless dilis – (bon-les di-lis; Tagalog dried fish) [n.] deboned milkfish.

Pinoys are fond of calling deboned fish or meat  as boneless. It is actually a misnomer to call this fish "boneless" because all kinds of dilis (anchovy) have bones. 

The fish is however deboned and decapitated when processed into dried dilis. Thus, it should be called deboned dried dilis.

Boneless dried dilis sold along the roadside stalls in Brgy. Damortis, Sto. Tomas, Pangasinan.

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danggit bulad


danggit bulad – (dáng-git bu-làd; Cebuano and Tagalog dried fish) [n.] sun-dried butterflied rabbit fish.

To make a sun-dried danggit, an adult rabbit fish is cut into butterfly-shaped fillet by slicing from the back of its head down to the tail fin and leaving the abdomen side intact. 

All the internal organs are removed and the fillet washed clean, then it is soaked in briny water, drained, and air-dried under the heat of the sun till parched and stiff. 


Dried danggit is cooked by frying or grilling shortly on low to medium heat as it would easily get burned. It is crisp and crunchy like chicharon (cracker) when cooked. 

Dried danggit sold on stalls along the roadside of Damortis, Pangasinan.


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