My Mom’s Pan de Sal

I had always thought that pan de sal means “bread of the morning,” but it actually means “salted bread.” This is interesting because these rolls are anything but salty. They’re sweet, covered in breadcrumbs, and are really yummy for breakfast, lunch, snack, or as a corned beef sandwich.

Usually, my mom will either make me some of her pan de sal or she and my dad will go by a Filipino bakery and pick up a brown paper bag full of hot pan de sal just for us. There are also other goodies that they will pick up for us, but that is probably a whole other blog post!

My mom is out of town for the next few months though which means no pan de sal unless I go by the bakery myself. I barely have a chance to go grocery shopping, so my next option is to try making pan de sal myself.

I used my mom’s recipe, which starts the dough out in a bread machine. I was so glad for that. I didn’t have much motivation to make bread by hand yesterday.

 

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This is our monster bread machine. It takes up a ton of space but only makes a 1.5 pound loaf. Eventually, I want to get a bread machine that makes a 2 pound loaf.

The dough was very sticky when it came out of the bread machine after the dough cycle was done. I should have added more flour to the dough before I tried to cut it into pieces. I didn’t realize that I didn’t place them on the pans the right way.

The rolls are supposed to look like they have been cut off of a dough log, so their tops should be flat.

The rolls after 30 minutes of rising time. They probably could have used a little bit more rising time, 15 – 30 minutes longer.

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My 2-year-old daughter was helping me make the pan de sal. She made more of a mess than helping me, but that was okay. I was glad that she wanted to hang out with me. This is her little bit of pan de sal dough that she got to help me make.

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The rolls weren’t as puffy as I would have liked them, but as usual, my kids didn’t care. They love homemade bread in any form, good or not so good. You don’t want these rolls to get too dark, a light crust is best.

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Hot pan de sal is yummy with butter, or cheese, or anything else you can think of to put on it. Eat them right out of the oven!

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I decided to try some homemade Meyer lemon curd on the pan de sal. Delicious! Probably my favorite way to eat pan de sal though is toasted with a slice of cheese inside, until the cheese is melty.

My Mom's Pan de Sal

  • Servings: around 20 rolls
  • Print

Ingredients:

  • 3½ cups bread flour
  • 1/2 cup sugar
  • 4 Tbsp butter
  • 1½ cups warm water
  • 1 tsp salt
  • 2 envelopes yeast (I used my bulk active dry yeast, so it was 4½ tsp yeast)

Method:

Place ingredients in bread machine in the order specified by manufacturer. Use the dough cycle. The dough cycle on my machine is about 1 hour and 50 minutes. Transfer the dough on a lightly greased and floured surface. Stretch and form into a log. Sprinkle with breadcrumbs. Slice every 1-1½ inch intervals. Coat each slice with breadcrumbs. Lay on sliced side on baking pan, 1 to 2 fingers apart. Let rise in a warm place for 30 minutes. Preheat oven to 325 degrees F. Bake for 25 minutes.

I will probably be trying this recipe again soon. Especially since I have now made it for my kids and they know I can make it. I get requests from them all the time to make something. Just today, Matthias was asking me if I could make macarons again! I should have told him, “You don’t know what you are asking of me, my child!”

-Lynn

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My Mom’s Easy Eggrolls

Hooray!  I am finally posting my mom’s eggrolls recipe! I also finally figured out how to post recipes properly so that they can be easily printed.

Here is a link to the recipe shortcode you can use: How to post recipes with a print link. 

When I have a chance, I will look into how to turn the print link into a print button, but in the meantime, this works for me!

My Mom's Easy Eggrolls

  • Servings: 30 eggrolls
  • Difficulty: medium
  • Print

Ingredients:

  • 1 lb. ground pork, ground beef, or a mixture of both
  • 1/2 package frozen mixed veggies (12 – 16 oz package)
  • 3-4 cloves garlic, minced
  • 1 medium onion, chopped
  • 2 Tablespoons soy sauce
  • dash of pepper
  • 1 egg, beaten
  • 1 package of eggroll wrappers (30 wrappers)
  • water (for wrapping)

Directions:

Saute garlic and onions until onions become transparent. Add ground meat to garlic and onion mixture. Cook until meat is no longer pink. Add the frozen mixed vegetables to the meat mixture. Cover and simmer on low for 10 minutes.

Add soy sauce and pepper to filling. Simmer on low for another 10 minutes.

Place in colander to drain and cool. The mixture has to be nearly cooled down or wrapping it will be difficult.

When cooled, add beaten egg and mix thoroughly.

Separate eggroll wrappers from each other. Place 1 Tablespoon of mixture in the middle of each wrapper. Wet the edges with the water and roll. Freeze after wrapping in ziploc bags.

Do not thaw the eggrolls before cooking or else they will fall apart in the pan.

Cook frozen eggrolls in oil over medium heat until golden brown on one side. Flip eggrolls to cook the other side. Serve with sweet and sour sauce.

Some quick notes:

I posted a few weeks ago about my eggroll-making method. You can read it here. Here are a few hints though to make the recipe above even easier.

  1. Use garlic powder or dried minced garlic and dried chopped onion in place of the fresh garlic and onion.
  2. Instead of using the whole wrapper, cut or slice each wrapper in half across the diagonal (so you end up with two triangle-shaped wrappers instead of a square wrapper) and use a smaller portion of filling, about 1-2 teaspoons. These roll up smaller and are better for kids to eat. I think they are a bit crispier too! Sometime soon, I will post my mom’s recipe for tofu vegetable eggrolls. Those use the whole wrapper because vegetables take up a lot of space!
  3. I do not add an egg anymore to the filling before wrapping. I can’t remember why the egg is added but it might be to bind the filling together a little bit.
  4. When cooking frozen eggrolls, sprinkle flour into the oil in your pan. This will keep it from splattering as much while cooking.
  5. Here are a few of the products that I use for the eggrolls:

I have to confess that this wrapper drives me nuts. I will have a major tantrum while separating these.
I have to confess that this wrapper drives me nuts. I will have a major tantrum while separating these. If I have to use this wrapper, I buy them from the military commissary.

My all-time favorite eggroll wrapper. It is SO easy to work with!  I have found that I can work a lot faster when I use this brand. I also don't tear as many wrappers during separating.
This eggroll wrapper is a little bit harder for me to get ahold of. It’s only at the Asian market. I can roll eggrolls so much faster though when I use these.

This sweet and sour sauce is easier to find than most. I buy it at our local chain grocery store.
This sweet and sour sauce is easier to find than most. I buy it at our local chain grocery store.

We like this sweet chili sauce too for dipping our eggrolls.
We like this sweet chili sauce too for dipping our eggrolls.

Josh and I are a bit addicted to this spicy vinegar. I want to try making our own sometime! This is good with these eggrolls, but it is amazing with vegetable lumpia!
Josh and I are a bit addicted to this spicy vinegar. I want to try making our own sometime! This is good with these eggrolls, but it is amazing with vegetable lumpia!


I might be posting again later today. I am taking three of my kids to the library and I am borrowing a copy of a cookbook from the Great British Bakeoff!  I can’t wait to look through it!

Pancit Bihon – Do you have the patience of Job?

I grew up eating pancit, adobo, sinigang, lumpia, etc.  Lumpia is the only Filipino dish I had figured out how to make until about a month ago when the light came on for me on how to make pancit properly! Even though I know how to make it, I still prefer my mom’s pancit, and her adobo (and my dad’s too!), and anything else she will cook for me.  Her pandesal is delicious!  Anyone else’s pandesal is too salty or too sweet. Hers is perfect.

The secret to making good pancit for me is to use a seasoning mix!  Yes, it’s that easy. Well, the cooking part is anyway.  The prep work is the difficult part. I cheat when I make my lumpia and use a bag of frozen mixed vegetables. I can’t use frozen veggies in pancit, so this means I have to take the hard route of slicing all the veggies myself. And as my husband will tell you, I am VERY SLOW when it comes to cooking or baking. I also make a huge mess!

My usual mix of veggies for pancit: green beans, carrots, and celery. I don’t like cabbage very much so I don’t put that in.

French-cut green beans or as close as I could get them to French-cut.
French-cut green beans or as close as I could get them to French-cut.  These green beans are from our garden.  I used about 1/4 pound I think, probably less.
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