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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Piña Spread

Piña spread is bits and chunks of pineapples. Can also be serve as a dip or salad dressings.

Ingredients:
1 box cheese (grated)
1 can evaporated milk
1 can del monte crushed pineapple (crushed)


Procedure:
Combine cheese and milk. Cook in double boiler. Stir constantly for 3 minutes or until slightly thick. Pour in del monte crushed pineapple. Put in fridge, let it cool. Good for spreading in bread and crackers. Serves also as dip or salad dressings.

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Super Tuna Sandwich

Thick creamy spread made from chunky tunas. Mixed with delicious white mayonaise and garnished parsley and beautiful red pimiento.


Ingredients:
1 cup Carnation evaporated filling
1 cup water
2 tbsp. flour
200gm. tuna chunks/flakes (approx. 1 cup)
1 tbsp. butter
4 tbsp. pickle relish
salt

Procedure:
     Combine first the first 3 ingredients in a sauce pan or "kawali", cook, stirring constantly until thick. Stir in rest of the ingredients. Put in fridge, let it cool. Use as a filling for bread or crackers. Garnish with parsley & chopped red pimiento.

Note: Tuna can be substituted with diced ham or boiled flaked chicken.

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