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Pan de Sal

----- Original Message ----- 
From: Sally
To: phaedrus
Sent: Saturday, September 06, 2003 3:55 PM
Subject: about pan de sal

> hello!
> im currently a graduating student and as part of the
> requirements we have to pass a project feasibility
> study. i would like to ask about the history of pan de
> sal, a Filipino bread usually eaten during breakfast.
> could you help me find one?
> thanks!
> =====
> sally

Hello Sally,

The Internet as yet contains very little information about the history of specific dishes, and my own library, which is barely adequate for American foods, has nothing about Filipino foods.

Each of these websites has a bit, but not much substantial information:

Bread of the masses

Spanish influence

Phillipine bread

The upshot is that Pan de Sal is likely of Spanish origin, given the fact that the Spanish brought wheat to the Islands and that the name "pan de sal" is Spanish for "bread with salt". There are other Spanish-influenced cultures (Cuban is one) who have a "pan de sal" as part of their cuisine. Pan de sal has always been a staple of the poor people of the Phillippines, but it recently has begun to become a favorite of the upper crust. Below are a couple of recipes.


Pan de Sal

Almusal or Breakfast Pan de Sal is a familiar bread roll. The Filipino version 
differs in that it is slightly sweeter than the regular roll. It is delicious 
when eaten warm with butter. 

6 cups all-purpose flour
1/3 cup white sugar
1 1/2 tsp. fine salt
1/4 cup shortening or cooking oil
2 tsp. dry yeast
2 cups lukewarm water
1 tsp. white sugar

Soften yeast in lukewarm water with 1 teaspoon sugar added. Set aside for
5-7 minutes.

In a bowl, mix together sugar, salt, and shortening. Add softened yeast and
half of flour (3 cups). Blend well. gradually add the remaining flour and
continue mixing until dough ceased to stick on the side of the bowl.

Transfer dough on a slightly floured board, knead until smooth. Form into a
ball and place in a slightly greased bowl. Brush surface of dough with oil,
cover with a damp cloth. Let rise in a warm place (inside a kitchen
cupboard) for 2 hours or until it doubles in bulk. Punch down. Then, roll
out on a floured board, into 1 and 1/2 diameter strips. Cover with bread
crumbs. Let rise for another 15 minutes. Then cut into 1 and 1/2 pieces.
Arrange on a slightly greased baking sheet, cut side up. Sprinkle with more
bread crumbs. Lets rise for another 30 minutes or ubtil it doubles again in

Preheat oven at 425F. Reduce heat to 375F when you put in pandesal. Bake
until slightly brown.

For special pandesal:   Add 4 egg yolks, slightly beaten. Cut pandesal into
smaller pieces (1").

For commercial purposes:   Add a drop of egg-yellow food coloring to liquid
Pan de Sal


2 cups water
6 cups flour
2 packages of yeast (equivalent to 14 grams total)
1 cup of plain bread crumbs
2 cups of dark brown sugar
1 teaspoon of salt
6 tablespoons of vegetable oil along with extra for flour cleanup
You will also need

a rolling pin
a board for spreading dough (like a large wooden chopping board)
a sifter or large strainer
a large mixing bowl
a large spoon, a fork, a clean towel, and a kitchen knife
one oven for baking that you will eventually preheat to 350 degrees
a flat cookie sheet or other baking pan to place pandesal rolls

gently dissolve 2 packages of yeast into 1/2 cup of warm water
mix & dissolve 2 cups dark brown sugar & salt into 1/2 cups warm water
sift 6 cups of flour into large mixing bowl
fold 6 tablespoons of vegetable oil evenly into sifted flour
add sugar & water and yeast & water mixtures to flour
add remaining 1/2 cup of water to flour
stir dough mixture with spoon
oil your hands and kneed dough until lumps are gone
temporarily place dough on rolling board so you can clean bowl
after cleaning bowl, shape dough into a ball & place it in bowl
if dough is somewhat wet and gooey, pandesal will be moist and good
place clean towel over bowl
place bowl in room temperature location
let dough rise and double in size (between 30 and 45 minutes)
place dough on rolling board
using a fork punch holes so that air leaks out
flatten dough on board (about 3/4 inch thick)
then reshape it into a ball
again place dough in bowl
cover and let dough rise again (30-45 minutes)
after dough has doubled in size place dough on board
preheat oven to 350 degrees
flatten dough (about 3/4 inch thick)
spread dough across board and sprinkle bread crumbs
gently roll bread crumbs into dough
turn dough over to other side
spread dough across board and sprinkle bread crumbs
cut dough into four columns & eight rows to yield 32 pandesal rolls
shape each piece into a roll and place on lightly oiled baking pan
arrange all 32 pandesal evenly on baking pan
let stand for another 10 minutes
place baking pan into 350-degree fahrenheit oven
inspect carefully every 3-5 minutes
many ovens bake pandesal at 350 degrees fahrenheit for between 10 to 15
take pandesal out of oven, place in bow1 to serve
they are best to eat when fresh out of oven

Fuzio's Firecracker Pork Fusilli

----- Original Message ----- 
From: "Steph" 
To: "phaedrus"
Sent: Saturday, September 06, 2003 6:36 PM
Subject: hot habanero pesto

> Hello there:
> looking for a hot habanero pesto recipe (like the kind served at 
> the restaurant Fuzio---with it's firecracker pork fusilli---simply divine)  
> Many thanks.
> ~Stephanie

Hi Stephanie,

See below.


Fuzio Firecracker Pork Fusilli recipe

-food processor
-pork tenderloin (at least 4-5 lbs.)

-garlic (in jar is ok)
-green onion
-cilantro (fresh)
-ginger (dry or fresh)
-habanero peppers (or any other really hot peppers)

-pineapple juice (a lot)
-soy sauce
-olive oil
-cava tappi or cellentani (spiral) noodles
-sour cream

Marinate pork tenderloin (sliced into 1/2 inch thick slabs) for 1 day in :
-2/3 parts pineapple juice to 1/3 part soy sauce
-a heap of garlic
-puree of onion, fresh juicy cilantro, and ginger (dry or fresh) The more
ginger and cilantro the more flavor!
Make enough marinade to submerge pork completely

After exactly 1 day separate the pork and marinade. (Keep the
Sear all the pork in a thin layer bubbly hot cooking oil until brown on both
sides (30 seconds or so per side)
Then add all the marinade back to the pan.
Cover and stew for exactly 2 hours!

In the meantime, you'll need to prepare the heat of the dish! The habanero
Habanero Pesto:
a puree of habanero peppers, green onion, olive oil, and
fresh juicy cilantro. Lots of cilantro! Be careful when cutting habaneros if
you are not familiar with them. They are so spicy they can cause temporary
blindness and numbness in your fingers. Use gloves and eye protection.

After 2 hours of stewing pork, separate stew(marinade) and pork. Save the
stew!! The pork should fall apart with a fork into small strandy chunks. Do
this to all the pork and put it aside.
Strain the stew(marinade) to get all the chunkers out. Let in settle in a
tall container so you can scrape out the separated fat in the stew with a
Put the now purified stew juice into a lid-less sauce pan and low boil to
reduce for 15 minutes (add a little starch if you want to thinken). At this
time you are boiling spiral noodles)

Cooking is over. Now put the dish together.
noddles first. then pork. then drizzle reduced sauce.
then add a dab of sour cream. put a dab of pesto on top of that. then add
fresh cilantro on top of that. let your guests mix it up and enjoy.

 ----- Original Message ----- 
From: "Steph"
To: "Phaedrus"
Sent: Monday, September 08, 2003 1:07 AM
Subject: Re: hot habanero pesto

> thanks, I saw this posting online but would like measurements (I'm not as
> gourmet as some that don't need to measure)!!!  

Hello Steph,

Well, that's the only Fuzio's recipe available. When in doubt, estimate! Sometimes one must use trial and error. I did find one other habanero pesto recipe. However, it has no connection to Fuzio's. See below.


Habanero Pesto

For the pesto (about 1-11/2 cups):

2 tightly packed cups fresh basil leaves
5 cloves garlic, minced
2 habanero chiles, seeded, minced
1/3 cup pine nuts
3/4 cup freshly grated Parmesan cheese
1/3 cup olive oil

To make the pesto:

Combine the garlic, chiles and pine nuts in the bowl of a food processor
and blend into a paste. Add and blend in basil leaves in small batches.
When all basil has been added, repeat with cheese. As mixture becomes very
thick, add olive oil until desired consistency is reached. Set aside.


----- Original Message ----- 
From: "Donna"
To: phaedrus
Sent: Saturday, September 06, 2003 6:48 PM
Subject: Ashta Recipe

> Dear Phaedrus,
> Thank you so much for posting the Ashta Recipe.  I have enjoyed it several
> times at Bylos Restaurant, here in New Orleans, but I could never locate
> the recipe on the Internet.  They serve the custard in individual puff 
> pastry "balls" with the nuts and rosewater syrup on it.  The best dessert 
> ever!
> Do you have chicken and beef Shawarma and chicken and beef Kabob recipes?
> I made Baba Ganush (Spelling, not correct, I know!) today.  It was
> delicious. I retrieved that recipe from the UN cookbook that I had purchased 
> years ago when I visited the facility.
> Is there a good cookbook that you recommend with these types of recipes?
> If you have the ones I mentioned, I would appreciate your sending them to 
> me or posting them on your site.  I could not open your "archives".
> Thanks, again.
> Donna

Hello Donna,

Please try the archives again. I find no problem with them. Archives

Below are some shawarma & kebab recipes.


Chicken Shawarma


1/2 cup malt vinegar
1/4 cup plain yogurt
1 tablespoon vegetable oil
 salt and pepper to taste
1 teaspoon mixed spice
1/4 teaspoon freshly ground cardamom
8 skinless, boneless chicken thighs

1/2 cup tahini
1/4 cup plain yogurt
1/2 teaspoon minced garlic
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
 salt and pepper to taste

4 medium tomatoes, thinly sliced
1/2 cup sliced onion
4 cups shredded lettuce
8 pita bread rounds

1 In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt,
vegetable oil, mixed spice, cardamom, salt and pepper. Place the chicken
thighs into the mixture and turn to coat. Cover and marinate in the
refrigerator for at least 4 hours or overnight.
2 Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix
together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and
parsley. Season with salt and pepper, taste, and adjust flavors if desired.
Cover and refrigerate.
3 Cover the chicken and bake in the marinade for 30 minutes, turning once.
Uncover, and cook for an additional 5 to 10 minutes, or until chicken is
browned and cooked through. Remove from the dish, and cut into slices.
4 Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll
up, and top with the tahini sauce.
 Beef Shawarma

2 lbs of thin sliced Sirloin steak
1 cup of vinegar
1 teaspoon of cinnamon
1 teaspoon  sweet pepper
1 teaspoon of nutmeg
1 pinch of cardamon ( hab hal)
1 tablespoon of mashed garlic
salt to taste

Marinate the meat ovenight in the spices , garlic and vinegar .
Fry the meat in a little bit of oil until half cooked , cut it in thin
stripes ,
and put it in a pyrex . Cover with aluminium paper and put it in the oven
for about 20 mn,
uncover it and leave it in the oven for 10 more minutes and serve .
PS: So far I never found in the US the fat you're supposed to put with the
meat (li'e) so I just do it without it .
Recipe By : Al Baab
Serving Size : 8 Preparation Time :0:00
Categories : Main Course--Poultry Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 
2 pounds beef, lamb or chicken -- very thinly sliced

1 cup yogurt
2 tablespoons lemon juice
4 cloves garlic -- minced
1/2 teaspoon hot pepper sauce
1 tablespoon vinegar
1 tablespoon onion -- finely minced
1/2 teaspoon black pepper
1/2 teaspoon red pepper
1/2 teaspoon ground mace
1/2 teaspoon salt

Combine all marinade ingredients. Add meat and marinate overnight.

Place the marinated meat in a barbeque cage and cook over hot coals for 15

Combine tahini (sesame paste), clove of garlic, lemon juice and parsley
until it is of a creamy texture, Add water if necessary. Place the cooked
meat, sliced tomatoes and onions in pita bread and pour on the tahini
mixture as desired.

Notes: The cone of meat, marinated in yogurt and seasoning, is layers upon
layers of meat (lamb, beef or chicken) place on a spit and topped off with
an onion and lemon. The spit is placed vertically in front of an open flame.
As the meat cooks it is turned. The shawarma chef takes his sharp knife in
hand and cuts off paper thin slices of cooked meat which drop into a waiting
tray below. The cooked meat, salad and yogurt or hot sauce are placed in the
pocket of pita bread or on a long toasted roll.
Reshmi Kebab (Silken Kebabs)
Submitted by: nitisha

Makes 6 servings

Prep Time: 30 Minutes
Cook Time: 30 Minutes
Ready in: 25 Hours

      " This is a traditional Muglai dish prepared in India. It gets its
name from the succulence of the meat after prolonged marinating and light
braising. Traditionally, chicken, beef or lamb meat is used, but prawns or
scallops are good substitutes too for this smooth as silk kebabs. Serve with
chatnis (dips made from coconut, cilantro and mint, usually found in Indian
grocery stores) or tomato sauce. "


6 almonds
6 jalapeno pepper, seeded and chopped
8 cloves garlic
1 inch piece fresh ginger root, peeled
1 cup chopped fresh cilantro
 salt to taste
1 lemon, juiced
1/2 cup heavy cream
2 pounds boneless skinless chicken breast halves , cut into 1-1/2-inch
2 tablespoons butter

1 Place almonds in a small bowl and cover with water. Allow to soak for 15
to 20 minutes; drain. Place almonds, peppers, garlic, and ginger into the
bowl of a food processor; blend until smooth. Season with salt, and blend in
lemon juice. Blend in cream.
2 Transfer mixture to a large, non metallic bowl. Place chicken in bowl, and
turn to coat. Cover, and marinate in refrigerator for 24 hours.
3 Preheat grill for high heat, and lightly oil grate. Remove meat from
marinade, and thread onto skewers.
4 Brush meat with butter, and arrange skewers on hot grate. Slowly cook the
chicken until cooked through.

Oreo Cookie Ice Cream

----- Original Message ----- 
From: "Judy" 
To: phaedrus
Sent: Saturday, September 06, 2003 12:45 PM

> Many years ago I had a recipe for Oreo Cookie Ice cream.  I believe it had
> whipped cream, sweetened condensed milk,vanilla, Oreo cookies (crushed), and
> possibly eggs in it. You did not need a ice cream machine to make this, I
> just folded the whipped cream in with the other ingredients, put it in a
> covered bowl, and put it in the freezer.  Could you please see if you could
> get me a recipe?  It was absolutely Delius!
> Thank you, Sincerely,
> Judy 

Hi Judy,

See below.


Oreo  Cookie  Ice  Cream

 Ingredients :
 3 egg yolks
 1 (14 oz.) can Eagle Brand Sweetened Condensed milk
 4 tsp. vanilla
 1 c. coarsely crushed Oreo cookies(12)
 2 c. (1 pt.) whipping cream

 Preparation :
    In large bowl beat egg yolks; stir in condensed milk and vanilla.
  Fold in cookies and whipped cream.  Pour into aluminum foil-lined 9
 x 5 inch loaf pan or other 2 quart container.  Cover; freeze 6
 hours.  Keep leftovers in freezer.  NOTE:  Make sure cream is
 Oreo  Cookie  Ice  Cream

 Ingredients :
 3 egg yolks
 1 can Eagle Brand milk
 2 tbsp. water
 1 c. coarsely crushed Oreo cookies
 2 c. (1 pt.) whipping cream
 1 tsp. vanilla

 Preparation :
    In large bowl beat egg yolks.  Stir in Eagle Brand milk, water
 and vanilla.  Whip the whipping cream.  Fold in whipping cream and
 Oreo cookies.  Pour in 9 x 5 inch pan.  Freeze 5 to 6 hours.

Medium Rare Roast Beef

----- Original Message ----- 
From: "Shelly" 
To: phaedrus
Sent: Saturday, September 06, 2003 9:25 PM
Subject: Roast Beef

Dear Phaedrus:

Most people are familiar with the large roasts of beef that are served in
cafeteria style restaurants such as Morrisons, Picadilly, etc.  In Midland,
Texas, there is one of these called Furr's, and another, more widely known,
called Luby's.  Both serve roasts like what I am looking for, a roast that
you carve and serve in slices with the natural gravy/juices from the cooking
process.  I am NOT wanting a recipe for any kind of pot roast or roast that
shreds - I want one that slices and can be cooked medium rare, pink on the
inside.  I would guess that the key is the cut of meat used, and the fact
that it is roasted in an oven, but I can't seem to figure out for myself or
find out for myself exactly what cut of meat is used for this type of roast,
or how it should be cooked.  Please help if you can!


Hi Shelly,

I know the type of roast that you mean. However, I had no luck at all in trying to find out the cut of beef used by cafeterias and their method of cooking.

The best that I can do is to offer you an recipe for oven-roasted beef that will yield a medium-rare roast. I have no idea of the best cut to use. You might ask the butcher wherever you purchase your meats. See below.


No  Fail  Medium  Rare  Roast  Beef

 Ingredients :
 4 lbs. or larger roast beef
 Garlic powder, if desired

 Preparation :
   1.  Have roast beef at room temperature (important).  2.  Dredge
 with flour combined with seasoning.  Shake off excess flour from
 meat.  3.  Preheat oven to 500 degrees.  4.  Cook 5 minutes per
 pound.  5.  Turn off oven and leave roast in oven for two hours.  6.
  DO NOT open oven at any time until the 2 hours (plus the 5 minutes
 per pound) are up.  VERY IMPORTANT!  7.  Let stand at least 10
 minutes after removing from oven before carving.

Also, see here: Buffet Roast Beef


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus