As a kid, I enjoyed summer vacations because we spend it in the province. The best part? We get to eat freshly baked Pandesal every morning.

With this recipe, we don’t have to go to the bakery every morning to get Pandesal. Try making these at home! We even included a secret ingredient to make it even better. Find out here:

INGREDIENTS:

• 2 cups bread flour
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 pouch rapid rise yeast
• 1/2 cup white sugar
• 5 tbsp melted butter
• 1 1/4 cup fresh milk (lukewarm)
• 1 cup bread crumbs
• 1 tsp salt
• 1 egg
• 1 tbsp cooking oil

HOW TO COOK:

1. In a bowl, combine the yeast, sugar, and milk. Stir until the yeast and sugar are fully dissolved. You can also use water instead of milk.
2. In the mixing bowl, combine the dry ingredients: flour, sugar, salt, and baking powder then mix well.
3. Add the egg, butter, cooking oil, and yeast-sugar-milk mixture in the mixing bowl with the dry ingredients then mix again until dough is formed. You can use your hands to effectively mix the ingredients.
4. In a flat surface, knead the dough until the texture becomes fine.
5. Mould the dough and put back in the mixing bowl, cover with damp cloth and let the dough rise for at least 45 minutes to 1 hour.
6. After the dough has risen, transfer to a lightly floured flat working surface.
7. Roll into a log then cut into four to six equal pieces.
8. Take another portion of the dough, roll again into a log and cut into equal pieces, repeat this step until all the dough is done.
9. Roll each piece of dough in breadcrumbs then arrange on a baking tray for at least an inch apart (so it won’t stick together when it rises later on).
10. Leave the dough in the tray to rise again for 15 to 20 minutes.
11. Pre heat the oven at 375 F (190 C) for 10 minutes. If using a fan assisted oven, reduced the heat according to instructor’s manual.
12. Bake for 20 to 25 minutes or until nicely browned outside.
13. Enjoy with different palaman like Peanut Butter.

IMAGE: rheemzdelights.com

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The post Classic Filipino Pandesal Recipe appeared first on Ang Sarap Recipes.

Our favorite puto mixed with leche flan at the bottom? My, I have no words for this. This is the best Filipino Delicacy there is.

Puto flan has gained popularity in the past few years, with pasalubong shops opening everywhere. If you have not tried it yet, you are missing a lot.

Well, you can actually make your own, right at home. So try this Puto Flan recipe now and be in awe of how the flavors dance in your mouth!

INGREDIENTS:

For the Puto:

• 2 cups of All-purpose flour
• 4 tsps Baking powder
• 2/3 cup of white granulated sugar
• 1/2 tsp Salt
• 4 egg whites
• 1 & 1/4 cup of water
• Few drops of yellow food coloring (optional)

For the Flan:

• 4 egg yolks
• 1 can of sweetened condensed milk (370g)
• 2 tsps of lemon or calamansi juice

HOW TO COOK:

1. Create the flan by mixing the egg yolks and condensed milk, then add the lemon/calamansi juice.
2. Heat water in you steamer, and then bring to a boil. Grease your puto moulds lightly, and fill them with your flan mixture about 1/3 full.
3. Steam your flan for 20 minutes. Check your flan once in a while and see if the flan is almost cooked and no longer in its liquid form. Once it is ready, set aside.
4. To create your puto mixture, start by sifting the dry ingredients together. Add the wet ingredients and mix (remember not to overmix).
5. Add your puto mixture over your flan mixture and steam again for around 15 minutes. Or until it has risen and shows a shiny dome.
6. Allow them to cool down before your remove them from the moulds to make sure that the flan and the puto stick together.
7. Use a knife to loosen the puto from the mould and tap slightly to release.
8. Serve and enjoy!

IMAGE: philippinereporter.com

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The post Easy Puto Flan (Leche Puto) Recipe appeared first on Ang Sarap Recipes.

I just love our very own Filipino Egg Pie, especially when it has that soft chewy filling! Egg pies are normally found in local bakeries and bakeshops, normally sold in slices. But you could have a whole fresh pie for yourself! Learn how to make one at home:

INGREDIENTS:

For The Crust:

• 2 cups all-purpose flour
• 3 tbsp sugar
• ½ tsp salt
• ¾ cup unsalted butter, cut into cubes and softened
• ¼ cup cold water

For The Filling:

• 4 large eggs and another 1 large egg with white and yolk separated
• 1 cup evaporated milk
• 1 can (14 oz) condensed milk
• 1 tsp vanilla extract
• 1 tsp fresh calamansi or lemon juice

HOW TO COOK:

For The Crust:

1. In a mixing bowl, combine flour, sugar and salt. Mix well.
2. Add butter to the flour mixture and mix thoroughly using a pastry mixer.
3. Gradually add the cold water to the mixture.
4. Continue mixing until all the ingredients are well combined and a dough is formed.
5. Shape the dough into a large ball and refrigerate for at least 30 minutes.
6. Sprinkle a clean flat surface with flour. Using a rolling pin, flatten the dough (½ centimeter thick and wide enough to cover a 9″ pie pan/dish or baking pan).
7. Arrange and press the flattened dough on thepie pan/dish or baking pan.
8. Trim the dough (using kitchen shears) to about a half-inch overhang. Save the scraps and use them to bulk up thin areas.
9. Crimp the edges with a fork or by pinching around the edge with your fingers.
10. Keep the dough in the refrigerator while making the filling.

For The Filling:

1. Combine and whisk the 4 eggs and the separated egg yolk in a large mixing bowl.
2. Gradually add the condensed milk while whisking.
3. Add the vanilla extract and lemon juice, and continue whisking until all ingredients are well combined.
4. Heat the evaporated milk in the microwave oven for 1 minute.
5. Add the evaporated milk and mix well with the other ingredients.
6. Using an electric mixer, beat the separated egg white until it forms soft peaks.
7. Fold the beaten egg white into the mixture. (This will give the top of the egg pie a brown color after baking.)

Baking The Pie:

1. Pour the filling on the refrigerated pie crust.
2. Preheat oven to 350 F.
3. Bake for 15 minutes at 350 F.
4. Then lower the heat to 325 degrees F and continue baking for 40 to 45 minutes (or until toothpick inserted in the filling comes out clean).
5. Remove the egg pie from oven and allow to cool down.
6. Slice, serve, and enjoy!

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The post Easy Filipino Egg Pie Recipe appeared first on Ang Sarap Recipes.

Just a glance at this photo makes me drool (and feel guilty) at the same time. Who doesn’t go hungry whenever they see (and even hear) about Lechon Kawali, right?

Lechon Kawali is one of the best pork dishes out there! I’ve tried and tasted a lot of these but starting with a fine crunch and finishing with a juicy meat is just the way to go!

Now don’t go to your favorite restaurant just yet, in this post, we’ll teach you how to make the perfect Lechon Kawali. Hint: you don’t fry the thing right away.

So set the guilt aside, and enjoy cooking (and of course eating) one on your next meal at home. Learn about the recipe here:

INGREDIENTS:

• 2 lbs pork belly
• 2 tbsp salt
• 2 tbsp whole pepper corn
• 5 pcs dried bay leaves
• 3 cups cooking Oil
• 34 ounces (1 L)  water

HOW TO COOK:

1. Place the water on a big cooking pot and bring to a boil.
2. Put-in the pork belly then add 1 tbsp of salt, pepper, and bay leaves and simmer for 30 minutes or until meat is tender.
3. Remove the meat from the pot and let it cool down for a few minutes.
4. Spread 1 tbsp of salt on the meat, make sure to distribute it evenly on all sections.
5. We now need to deep fry the meat. On a dry cooking pot place the cooking oil and heat it up.
6. When the oil is hot enough, put the meat in the cooking pot and let it cook until the immersed side is brown and the meat’s texture is crispy.
7. Flip the meat to cook the opposite side.
8. Remove the meat from the pan, let it cool down a little then slice according to desired portions.
9. Serve hot. Share and Enjoy!

IMAGE: seriouseats.com

Also try: Pinalagtob na Liempo

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The post Easy Lechon Kawali Recipe appeared first on Ang Sarap Recipes.

The phrase “magpapa-lechon ako” is a really nice thing to hear among Filipinos. Not only do you get a yummy meal, but more importantly, it means celebrating a milestone. It may be a birthday, an anniversary, a wedding, a fiesta, or may be a simpler event, but one thing is for sure, the celebrator wanted to share a meal with his family and friends.

Now, we may not always have a big event to celebrate or a big budget to spend, but this shouldn’t prevent us from enjoying Lechon. We can always go for a smaller Lechon Pork Belly. And fortunately, this recipe helps us do that:

INGREDIENTS:

• 1 & 1/2 kg pork belly slab (with skin on)
• 3 whole garlic bulbs, peeled and chopped
• 3 red onions, peeled and chopped
• ½ cup oregano leaves, washed and chopped
• 4 – 5 lemongrass stalks, sliced
• Lemon juice and lemon zest (from 1 lemon)
• 4 tablespoons crushed black pepper
• 1/8 cup salt
• Extra salt (to rub around the pork)

HOW TO COOK:

1. Combine all the ingredients in a bowl and mix well.
2. Lightly mash ingredients together with a spoon. You can also use a food processor to bring everything together (use 2 to 3 pulses).
3. Place the slab with the skin side down then rub the mashed mixture all over the meat.
4. Invert the slab carefully and secure it with butcher’s twine. (If pieces of ingredients fall off, just put back later).
5. Rub the extra salt all over the meat and the skin.
6. To have a nice crackling, poke the skin of the meat with a paring knife or fork.
7. Transfer to a roasting fitted with a rack and line the bottom with foil.
8. Refrigerate and chill overnight. This will dry the skin, which helps the crackling form.
9. Preheat the oven to 160 C.
10. Pat the skin of the pork dry with a paper towel. Roast the pork for 5 hours.
11. Increase the temperature to 220 C, and allow the pork’s crackling to form (30 minutes to 1 hour).
12. When done, remove from the oven and allow to cool before slicing. Enjoy!

IMAGE: thehungrygiant.wordpress.com

Also try: Cebu Lechon Pork Belly

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The post Easy Roasted/ Lechon Pork Belly Recipe appeared first on Ang Sarap Recipes.