PAN DE SAL

Pan de sal or Pandesal, Spanish for salt bread, is a yeast-raised bread usually made of flour, sugar, and salt. It is one of the most common bread rolls consumed regularly in the Philippines regardless of one’s socio-economic status.

To most Filipinos, it serves as their breakfast or merienda bread which can either be consumed plain and dipped in hot coffee or hot chocolate, or spread with their desired filling such as peanut butter, cheese, coco jam and margarine with sugar. Today, variations have been made to the traditional plain pan de sal. One of the most common has been the addition of malunggay leaves to the bread.

Found in almost every bakery and baked fresh daily, this bread is one of the crowd favorite.

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CORDON BLEU

Cordon bleu’s is a popular menu in hotels and resto here in Negros but have you wondered where this dish or menu got its name? I’m pretty sure it did not cross your mind. Here is the catch would you be more curious how did the cordon bleu reach the Philippines, how about is the CORDON BLEU that we love to eat today is not the original recipe. Did I get your attention?

I would like to tell you some facts about the dish we called CORDON BLUE. Cordon bleu means a blue ribbon worn by the Knights Grand Cross of the French Order instituted by HENRY III of France in 1578, is the highest order of Chivalry. By extension, the term has since been applied to food prepared to a very high standard and to outstanding cooks. The analogy no doubt arose from the similarity between the sash worn by the knights and the ribbons (generally blue) of a cook's apron.

The Filipinos who traveled to Paris absorbed French cuisine and some cases wrote about it. A valuable witness here is Felix Roxas, who wrote for the Spanish newspaper El Debate between 1926 and 1936. He provides evidence that many well-to-do Filipinos travelled to Europe in 1890 to attend the Paris Exposition, the main attraction of which was the famous 300-meter Eiffel Tower and that in 1899 there lived there a group of respectable Filipinos composed in the majority of those who emigrated from the Philippines to escape the persecutions brought about by the revolution against Spain in 1896. 

There are many variations of the recipe, all of which involve a cutlet, cheese, and meat. A popular way to prepare is the chicken cordon bleu is to butterfly cut a chicken breast, place a thin slice of ham inside, along with a thin slice of a soft, easily melted cheese such as Swiss. The chicken breast is then rolled into a roulade, coated in breadcrumbs and then deep fried. Other variations exist with the chicken baked rather than fried. Beef also can be used instead of chicken depending on your choice.

BEEF CORDON BLEU

Ingredients:

½ Kilo beef tenderloin                                    4 slices of cooked ham

Salt and Pepper to taste                                  ½ cup of all-purpose flour

4 slices of Swiss/cheddar cheese                    ½ cup bread crumbs

¼ cup butter

Cooking Procedure:

Slice beef into 4 equal parts sizes, make a pocket in steak for filling. Season beef lightly. Lay a slice of cheese and ham inside the steak. Seal edges. Dredge in flour deep, dip in egg, roll in breadcrumbs. Fry in butter about 4-5 minutes on each side. Garnish and Serve.

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Java Rice

Is one the favorite rice recipe of the Filipino citizens.  This kind of recipe is basically served with grilled dish or fried dishes. This Java rice recipe is a Filipino style which is suited for the Filipino taste. There are many kinds of java rice but this kind of Java is one of the best serve rice for its uniqueness taste.

Ingredients:

5 cups of warm steamed white rice

½ tbsp. Annatto powder

¼tsp. turmeric powder

3 tbsp. margarine

1 tsp. toasted garlic

½ tsp. salt

 Coking Procedure

In a medium sized pan, melt margarine for about 10 seconds.

Then add in the turmeric and annatto powder. Mix well

Add in the steamed rice, and then gently mix so that the rice is coated well with the mixture. Then sprinkle it with the salt on top. Mix well.

Transfer it to the serving plate. 

Serve and Enjoy!

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Chicken Sotanghon Soup

This kind of dish is related to the Chicken Noodle soup which Filipino people mostly known. This can be served during break time hours in afternoon break or best served during rainy season to keep our self-warm

Ingredients:

2 lbs. chicken (cleaned, cut into serving pieces)

4 ounces sotanghon (vermicelli noodle)

1 medium onion (minced)

4 cloves garlic (minced)

½ chicken broth

½ cup carrot (julienned)

3 tbsp. scallions (chopped)

½ cup shredded cabbage

5 cups water

2 tbsp. toasted garlic

3 tbsp. soy sauce

1 tsp. ground black pepper

3 tbsp. cooking oil

Cooking Procedure:

In a large sized pan, sauté garlic and onion. And when it turs brownish add in the chicken. Then pour in soy sauce and water.

When it boils, add in carrot, chicken broth, shredded cabbage and let it boil for 3 to 5 minutes.

Add in the sotanghon and let it cooked for at least 2 minutes. And when it boils, add in the ground black pepper. Then transfer it to the bowl, and add the scallions and toasted garlic on top. 

Serve and enjoy!

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Chicken with Pineapple bits

This kind of recipe is related to a common dish “chicken adobo” but this kind of recipe is another kind of exciting chicken dish. Wherein were going to use pineapple bits in order for us to have a wonderful dish.

Ingredients:

½ kilo chicken (cut into serving pieces)

1 small can of pineapple bits (separate the syrup)

1 tbsp. onions (chopped)

1 tbsp. garlic (chopped)

1 tbsp. cooking oil

2 medium size of tomatoes (quartered)

1 pc medium size carrot (cut into small pieces)

1 medium sized bell pepper (cut into small pieces or julienned)

1 cup evaporated milk.

1 ½ cup of chicken broth

1 tbsp. soy sauce

1 tsp. ground black pepper

Cooking procedure:

In a large bowl, marinate chicken in the pineapple syrup for at least 30 minutes.

In a large sized pan, pour in cooking oil. The sauté onions garlic and add the marinated chicken and sauté until it turns golden brown. .

Then add the pineapple syrup (wherein the chicken is marinated) let it simmer.

Add pineapple bits, tomatoes, carrot and bell pepper.

Pour in the evaporated milk and the chicken broth together with the soy sauce and ground black pepper. For about 5 to 10 minutes.

Transfer it to the serving plat. 

Then serve hot and enjoy!

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Ginataang Tilapia

Ginataang Tilapia is a Filipino cooking method wherein Filipino’s used coconut milk in cooking this kind of dish. It will surely give you a yummy taste of the fish, and will bring you to another exciting kind of flavorful dish in an authentic way.

Ingredients:

2 lbs. Tilapia (cleaned)

2 cups of coconut milk

1 tbsp garlic (minced)

1 onion (chopped)

2 long chili (siling labuyo)

1 ½ tbsp. soy sauce

¼ tsp. ground pepper

2 cups spinach

2 tbsp. cooking oil

Cooking Procedure:

In a medium size cooking pot, heat oil. Then sauté the garlic, onion and ginger in the hot oil.

Add the soy sauce and ground pepper. Stir.

Pour in the coconut milk and stir again. Then let it boil and cover. Simmer it for 5 minutes.

Add the long chilis and tilapia together. Cover and simmer it for 30 minutes.

Add the spinach then simmer it again for 2 minutes.

Turn off the heat then transfer it to the serving plate.

Serve and enjoy. 

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Sisig na Bangus

-          Sisig has been one of the greatest creations. This Sisig na Bangus is one of the greatest recipe that mostly Filipino love to eat. First it is very delicious, secondly it is easy to cook and lastly a very healthy dish at the same time. This can be serve also as "pulutan" together with your friends and barkada's. 

Ingredients:

1 large boneless fried Bangus. (meat segregated and chopped well)

1 large onion (chopped)

½ onion scallions (chopped)

1 tbsp. chopped siling labuyo

½ tsp. ground black pepper

1 tbsp. soy sauce

½ tbsp.. mayonnaise

¼ cup unsalted butter

1 tsp. garlic powder

½ tsp. salt

Cooking procedure:

In a large pan, melt-in the butter. Then add in the onion and cook for up to 3 minutes.

Put in bangus meat then stir.

Add in the garlic powder, salt, ground black pepper, and soy sauce. Stir and cook for another 3 minutes.

Add the scallions and chili. Stir well and for 3 minutes more.

Put in the mayonnaise. Stir well. Turn off the heat.

Transfer it to the serving plate. Serve and Enjoy!

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