sadya

sadya - /sad-yâ/ Caviteño [Tanza, Cavite] bread; dw Tag. sadya [special]) [n.] specially baked bread roll of Tanza, Cavite.

Loaves of sadya at PHP65.00 a piece (2017).

 

A big-size version of Philippine monay bread made special by the Kaibigan Bakery of Brgy. Biwas, Tanza, Cavite. 

You have to come early because this bread is fast selling in the morning. By past noon, all are gone - sold out.

Sadya is a Tagalog word, which means intent or purpose. For this bread, sadya is a descriptive name to mean "specially made" with a purpose or intent to satisfy the customer (or anybody else who will take this bread). It is called sadya because the baker has to make this bread a pinasasadya or what we fondly called now as "special." It is done by using specific ingredients and by following specific baking procedures. 

Suggested serving is to split the loaves into halves then slice the half into slabs.

Sadya of Tanza is made special by Kaibigan Bakery with special ingredients and flavors added to the dough. It has plenty of itlog na pula (salted eggs) that are fresh and uncooked (not boiled) and premium butter. Kaibigan Bakery now preferably used Magnolia Gold Pure & Creamy Butter. In the past, an unrecalled brand of premium butter was used.

Suggested serving is to slice the halves into slabs, to make it easy to spread with jam, peanut butter, mayonnaise, or pesto. You may also sandwich or top the sliced bread with fried egg, bacon, greens, or whatever you like.

Sadya is one of the old-time Caviteño favorites that you can buy best from Kaibigan Bakery, a Caviteño panaderia established in 1920.

A loaf is sold at PHP65.00 a piece in the bakery as of 2017. Priced more if you buy it from the resellers in Tanza public market. But you have to come early because this bread is fast selling in the morning. Past noon, all are gone - sold out. Over the years, the Kaibigan Bakery had not opened any branches. It would just distribute its freshly baked bread to a number of resellers in the public market of Tanza, Cavite.

My first visit at Kaibigan Bakery on its original spot along Hugo C. Arce Street in Brgy. Biwas, Tanza, Cavite.

My special thanks to a good friend, Ige Ramos for bringing this up first in his Facebook posts. It was like a whiff and I followed the smoke that eventually led me to where the Kaibigan Bakery when I happened to be in the coastal side of Cavite province. He was right of describing it as ang tinapay na amoy usok (smoky). It is the compliment of smoky flavor from firewood-fueled pugon, a traditional oven of bricks laid on thick bed insulation of sea salt.

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All photos by Edgie Polistico are copyrighted. ALL RIGHTS RESERVED.

For more about Filipino food, see  this Philippine Food, Cooking, and Dining Dictionary. It is OPEN and FREE.

Continue to follow my blogs. You can also follow and learn more by joining us in our Facebook group account of Philippine Food Illustrated (Private) and Philippine Food Illustrated (Public)  It is my pleasure to rediscover the known and least known things or the unheard ones and put them here for everyone to find, learn, and treasure. 

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CD-CD

This was when Compact Disc (CD) was still the popular file storage media for all your digital files. I found this CD-CD cracker from a stall in the Commercial Center of Tacloban City's downtown last summer of 2010.

CD-CD - /si-di si-dì/ (Waray [eastern Leyte] biscuit) [n.] cracker biscuit shaped like a CD (compact disc) or DVD (digital video disc) disc.

After kneading the dough of mixed flour, baking powder, salt, and water, it is flattened into a thin sheet and a punch cutter is used to get those disc-shaped cutouts with donut holes. 

The cutouts are placed in a baking tray and placed in the oven to become biscuits. Towards the end of baking, each disc is sprinkled with grains of brown or coarse white sugar that melted slightly and stuck on the surface of the CD-CD biscuit.

Packs of CD-CD biscuits on display for sale in the Commercial Center, downtown of Tacloban City last summer 2010.

CD-CD  biscuits can be eaten as is or paired with a cup of hot coffee, or with a bottle of cold softdrink (soda).

Before, when CD (compact disc) was not yet invented, this biscuit was a small-sized disc and used to be called galyeta by the Warays of eastern Leyte. Yeah, it was the size of a mini-disc of those erstwhile applications or software file installers. And yeah, it already had its donut hole then. The bakers eventually enlarged the size to match and make it look like the bigger CD of the 1990s until the early decades of 2000s.

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Encouragement and enthusiasm are not enough. I also need moral support, prayers, and anything else that can uplift my spirit and keep my good reasons. Keep them coming. All I know is that I am happy with what I am sharing and giving away. If you are pleased and happy with what I am doing, just smile and please share the happiness. Keep sharing and include to share the PHILIPPINE FOOD ILLUSTRATED. I feel energized when my blog becomes one of the reasons why you are happy and smiling. 

Edgie Polistico  

bibingka royal

bibingka royal – /bi-bíng-ka ro-yál/ Ilocano snack) [n.] flat glutinous rice cake. 

A baked wide flat rice cake. Its light yellow color is from the yolks of chicken eggs used in the ingredients. Bibingka royal is brushed on top with melted butter or margarine, sprinkled with white sugar, and topped with grated cheese. The commonly used cheese is Eden cheese, cheddar cheese, or any processed filled cheese that can easily be grated into strands like those used for ensaimada bread.  

When served, it is sliced like pizza and served with the optional grated coconut meat as topping right before eating. 

To make bibingka royal you need at least 3 whole chicken eggs, a cup of refined sugar, 1-1/4 cups of kakang gata (coconut cream), 2 cups of galapong (ground glutinous rice batter), and 4 teaspoons of baking powder to help raise the rice batter.

Before mixing all the ingredients, the oven is preheated so baking will proceed right after the mixing process.

Mixing procedure start by combining sugar and half of the coconut cream in a mixing bowl and stirred well until sugar are dissolved. 

In another mixing bowl, the rice flour and baking powder are mixed and sifted. White sugar is added to sifted rice flour and the mixed ingredients is poured slowly into the previously prepared sugar and coconut cream mixture. The remaining half of coconut cream is added next and slowly while mixing continuously. 

Also in another mixing bowl, eggs are beaten until light and thick, then added with melted butter (or margarine) and mixed to blend well. The mix is pour in the previously prepared galapong batter mix.

For the baking pan, sheets of fresh banana leaves are laid as linings on 2 large round flat pans. The prepared batter is poured into the pans, spread thinly and evenly. If banana leaves is unavailable, tinfoil or parchment  paper will do.

Baking proceed in the preheated oven. The bibingka royal is baked until it is dry and hold its shape. Toothpick test will tell that the rice cake is done. 

When done, and while the rice cake is still hot, the top side is brushed with butter (or margarine) then sprinkled with white sugar and grated cheese. 

Bibingka royal is sliced like pizza and served with the optional siding of shredded coconut meat. You may spread coconut shreds as additional toppings right before eating the rice cake.

Bibingka royal from the food stall in Tuguegarao City's Mall of Valley.

Check this recipe on how to make bibingka royal

Related posts:

Tarang Bulan

Parirutong

Daral

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Continue to follow my blogs. You can also follow and learn more by joining us in our Facebook group. Have more bits and pieces about our kind of food, ingredients, and ways of cooking, dining, and knowing food culture across the 7,641 islands of the Philippines.

Encouragement and enthusiasm are not enough. I also need moral support, prayers, and anything else that can uplift my spirit and keep my good reasons. Keep them coming. All I know is that I am happy with what I am sharing and giving away. If you are pleased and happy with what I am doing, just smile and please share the happiness. Keep sharing and include to share the PHILIPPINE FOOD ILLUSTRATED. I feel energized when my blog becomes one of the reasons why you are happy and smiling. 

Edgie Polistico 

ensaimada

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

• Also spelled as ensaimada in almost all languages and vernaculars in the Philippines 

Filipino ensaymada has its origin in Majorca, Spain, where it was originally made with flour dough, water, sugar, eggs, and pork lard called saim. Thus, it is called ensaimada. 

The Pinoy version substituted pork lard with butter, and several sub-variants of ensaymada are now seen and sold anywhere in the Philippines that include: ham ensaymada, ube ensaymada, mongo ensaymada, ensaymada Malolos, and the all-time-favorite cheese ensaymada. 

Pinoy ensaymada is still a soft dough bread in a spiral form that wounds towards the center, often glazed with melted butter or margarine and lightly sprinkled with or pressed and rolled on refined white sugar and topped with grated cheese. 

Enhanced variations have strips of ham, macapuno strings, or a sweet paste of ube or ube 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 duck egg.

The latest variation of ensaymada is no longer spiral in shaped but a clustered several pieces of softy yellowy buns made with the same ensaimada ingredients and still glazed with butter or margarine sprinkled with white sugar and generously topped with grated cheddar or filled cheese.      

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 the Red Ribbon bakeshop in Metro Manila.

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Continue to follow my blogs. You can also follow and learn more by joining us in our Facebook group. Have more bits and pieces about our kind of food, ingredients, and ways of cooking, dining, and knowing food culture across the 7,641 islands of the Philippines.

Encouragement and enthusiasm are not enough. I also need moral support, prayers, and anything else that can uplift my spirit and keep my good reasons. Keep them coming. All I know is that I am happy with what I am sharing and giving away. If you are pleased and happy with what I am doing, just smile and please share the happiness. Keep sharing and include to share the PHILIPPINE FOOD ILLUSTRATED. I feel energized when my blog becomes one of the reasons why you are happy and smiling. 

Edgie Polistico 

wheat pandesal

 

wheat pandesal – /wit pán-de-sal/ Tagalog bread; dw Eng. wheat + Span pan de sal [bread with salt]) [n.] a loaf of pandesal that is made with whole wheat brown flour as its base ingredient.

Processed wheat flour is often added to adjust the consistency of wheat pandesal bread.

The dough used in baking this bread also uses shortening, yeast, and of course salt.

The wheat pandesal of Pan de Manila bakeshop in Metro Manila and some cities in Luzon

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For more about Filipino food, see  this Philippine Food, Cooking, and Dining Dictionary. It is OPEN and FREE.

Continue to follow my blogs. You can also follow and learn more by joining us in our Facebook group. Have more bits and pieces about our kind of food, ingredients, and ways of cooking, dining, and knowing food culture across the 7,641 islands of the Philippines.

Encouragement and enthusiasm are not enough. I also need moral support, prayers, and anything else that can uplift my spirit and keep my good reasons. Keep them coming. All I know is that I am happy with what I am sharing and giving away. If you are pleased and happy with what I am doing, just smile and please share the happiness. Keep sharing and include to share the PHILIPPINE FOOD ILLUSTRATED. I feel energized when my blog becomes one of the reasons why you are happy and smiling.

Edgie Polistico

Hawaiian split

 

Hawaiian split – /ha-wá-yan sh-plit/ Tagalog bread; dw a Pacific island Hawaii + Eng split [sliced toppings]) [n.] a loaf of choco-brown bread topped with sliced or tidbits of ripe pineapple, sliced ham, grated cheese and overlaid with streaks of mayonnaise.

The name is probably influenced by the American dessert “banana split” wherein the toppings have been modified making it appear like a Hawaiian baked goodie by topping with pineapples sans a scoop of ice cream, rather replaced with mayonnaise.

The Hawaiian split of Suize Cottage bakeshop in Metro Manila.

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Let us know your opinion on the subject. Feel free to comment in the comment section, below. It is important for us to know what you think.

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For more about Filipino food, see  this Philippine Food, Cooking, and Dining Dictionary. It is OPEN and FREE.

Continue to follow my blogs. You can also follow and learn more by joining us in our Facebook group. Have more bits and pieces about our kind of food, ingredients, and ways of cooking, dining, and knowing food culture across the 7,641 islands of the Philippines.

Encouragement and enthusiasm are not enough. I also need moral support, prayers, and anything else that can uplift my spirit and keep my good reasons. Keep them coming. All I know is that I am happy with what I am sharing and giving away. If you are pleased and happy with what I am doing, just smile and please share the happiness. Keep sharing and include to share the PHILIPPINE FOOD ILLUSTRATED. I feel energized when my blog becomes one of the reasons why you are happy and smiling.

Edgie Polistico