Sunday, June 24, 2012

Sinangag na Kanin and Pandesal


The Philippines is a Asian country with an interesting history. Filipino is the official language, and it is a form of Tagalog. It has a lot of Spanish influence since the Spanish inhabited the Philippines for quite some time. The bread I made, pandesal, is actually Spanish for bread of salt. Salty bread. That's basically what it was. (And it was good.) It resembles the Puerto Rican pan de agua. The identifying characteristic of it is that it is rolled in breadcrumbs before baking. This makes it crunchy and yummy.
Rice is served at every meal especially among the working class. Singag is a garlic fried rice. I LOVE garlic, so I put a lot of it in to kill the flavor of the rice that I don't love. You should probably put less in. (I probably knocked some people out at church today with my killer breath after 2 cloves of garlic and garlic powder.)


SINGAG (serves 2)
2 cup cooked rice, cold
1 tsp oil
2 garlic cloves, minced
garlic powder

Saute the garlic in the oil in a pan. (Be careful not to burn it. Garlic burns very easily.)
Add in the rice and cook 5 minutes. Sprinkle garlic powder to taste. (Or you could use salt.)




PAN DE SAL
1.25 cups flour
2 tsp sugar
1/2 cup warm water
1/2 tsp yeast
1 Tbsp oil
1 tbsp bread crumbs
1 tsp salt

Let yeast and sugar dissolve in the water for ten minutes. Add the flour, oil, and salt to the water. Knead. Let it sit one hour. Make the dough into rolls, roll them in the breadcrumbs, and let rise 30 minutes. Bake for 20 minutes at 375F.

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