Philippine Food Illustrated: bread

Showing posts with label bread. Show all posts

November 25, 2017

sadya

sadya - /sad-yâ/ Caviteño [Tanza, Cavite] bread; dw Tag. sadya [special]) [n.] specially baked bread roll of Tanza, Cavite.

Loaves of sadya at PHP65.00 a piece (2017).

A big-size version of Philippine monay bread made special by the Kaibigan Bakery of Brgy. Biwas, Tanza, Cavite.

You have to come early because this bread is fast selling in the morning. By past noon, all are gone - sold out.

Sadya is a Tagalog word, which means intent or purpose. For this bread, sadya is a descriptive name to mean "specially made" with a purpose or intent to satisfy the customer (or anybody else who will take this bread). It is called sadya because the baker has to make this bread a pinasasadya or what we fondly called now as "special." It is done by using specific ingredients and by following specific baking procedures.

Suggested serving is to split the loaves into halves then slice the half into slabs.

Sadya of Tanza is made special by Kaibigan Bakery with special ingredients and flavors added to the dough. It has plenty of itlog na pula (salted eggs) that are fresh and uncooked (not boiled) and premium butter. Kaibigan Bakery now preferably used Magnolia Gold Pure & Creamy Butter. In the past, an unrecalled brand of premium butter was used.

Suggested serving is to slice the halves into slabs, to make it easy to spread with jam, peanut butter, mayonnaise, or pesto. You may also sandwich or top the sliced bread with fried egg, bacon, greens, or whatever you like.

Sadya is one of the old-time Caviteño favorites that you can buy best from Kaibigan Bakery, a Caviteño panaderia established in 1920.

A loaf is sold at PHP65.00 a piece in the bakery as of 2017. Priced more if you buy it from the resellers in Tanza public market. But you have to come early because this bread is fast selling in the morning. Past noon, all are gone - sold out. Over the years, the Kaibigan Bakery had not opened any branches. It would just distribute its freshly baked bread to a number of resellers in the public market of Tanza, Cavite.

My first visit at Kaibigan Bakery on its original spot along Hugo C. Arce Street in Brgy. Biwas, Tanza, Cavite.

My special thanks to a good friend, Ige Ramos for bringing this up first in his Facebook posts. It was like a whiff and I followed the smoke that eventually led me to where the Kaibigan Bakery when I happened to be in the coastal side of Cavite province. He was right of describing it as ang tinapay na amoy usok (smoky). It is the compliment of smoky flavor from firewood-fueled pugon, a traditional oven of bricks laid on thick bed insulation of sea salt.

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For more about Filipino food, see this Philippine Food, Cooking, and Dining Dictionary. It is OPEN and FREE.

Continue to follow my blogs. You can also follow and learn more by joining us in our Facebook group account of Philippine Food Illustrated (Private) and Philippine Food Illustrated (Public) It is my pleasure to rediscover the known and least known things or the unheard ones and put them here for everyone to find, learn, and treasure.

Thank you for all the encouragement and enthusiasm. I need also moral support, prayers, and anything else that can uplift my spirit and keep my good reasons.

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Edgie Polistico

November 15, 2017

saklob

saklob - /sak-lób/ Caviteño [Tanza, Cavite] bread; dw Tag. saklob [face-to-face]) [n.] A pair of two sweet bread, paired face-to-face.

buddy-buddy, body-body, or double body in Cebuano, Boholano, and Ilonggo

A pair of sweet bread, shaped like a thick tongue, and rolled in desiccated shreds of coconut meat.

Saklob is an old Tagalog word for "face-to-face."

Saklob bread in four colors, a product of Kaibigan Bakery. To get your freshly baked saklob, you may visit the bakery at Hugo C. Arce Street of Brgy. Biwas in Tanza, Cavite.

Saklob bread is dense in every bite but somewhat soft and a bit cakey.

It is quite sweet, and with a texture somewhat like a dense cake.

A perfect terno (pair) for hot coffee. Also a good partner for a cold softdrink (cola or soda).

The loaves would spoil in two days because of the shredded coconut meat used as a coating of the bread.

In Visayas, there is a similar pastry they called buddy-buddy or double body with pieces shaped into a rounded or oblong flatbread. Noticeably, the Visayan version is crisp like a cookie.

These packs (above) and mounds (below) of freshly baked saklobs are readied by Kaibigan Bakery for distribution to resellers in Pamilihang Bayan Ng Tanza, where a pack of 6 saklobs is sold at PHP5.00 as of 2017.

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Edgie Polistico

February 19, 2011

ensaimada

ensaymada – /en-say-má-da/ Tagalog and almost all other dialects bread/pastry; dw Span. saim [pork lard] > ensaimada <>ensaimades) [n.] spiral soft cheese bun.

Also spelled as ensaimada in almost all languages and vernaculars in the Philippines

Filipino ensaymada has its origin in Majorca, Spain, where it was originally made with flour dough, water, sugar, eggs, and pork lard called saim. Thus, it is called ensaimada.

The Pinoy version substituted pork lard with butter, and several sub-variants of ensaymada are now seen and sold anywhere in the Philippines that include: ham ensaymada, ube ensaymada, mongo ensaymada, ensaymada Malolos, and the all-time-favorite cheese ensaymada.

Pinoy ensaymada is still a soft dough bread in a spiral form that wounds towards the center, often glazed with melted butter or margarine and lightly sprinkled with or pressed and rolled on refined white sugar and topped with grated cheese.

Enhanced variations have strips of ham, macapuno strings, or a sweet paste of ube or ube jam.

The Bulakeños started making before World War II their large version of ensaymadas topped with lots of grated cheese and thin slices of salted duck egg.

The latest variation of ensaymada is no longer spiral in shaped but a clustered several pieces of softy yellowy buns made with the same ensaimada ingredients and still glazed with butter or margarine sprinkled with white sugar and generously topped with grated cheddar or filled cheese.

Some Batangueños migrated and brought their baking expertise to Mindoro. These ensaymadas in Roxas, Oriental Mindoro came from a Batangueño bakery in town.

Almost all bakeries in Metro Manila are selling ensaymadas. These ones are from a bakery in Apitong, Brgy. Cembo, Makati City.

These are the ensaimadas of the Red Ribbon bakeshop in Metro Manila.

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For more about Filipino food, see this Philippine Food, Cooking, and Dining Dictionary. It is OPEN and FREE.

Continue to follow my blogs. You can also follow and learn more by joining us in our Facebook group. Have more bits and pieces about our kind of food, ingredients, and ways of cooking, dining, and knowing food culture across the 7,641 islands of the Philippines.

Encouragement and enthusiasm are not enough. I also need moral support, prayers, and anything else that can uplift my spirit and keep my good reasons. Keep them coming. All I know is that I am happy with what I am sharing and giving away. If you are pleased and happy with what I am doing, just smile and please share the happiness. Keep sharing and include to share the PHILIPPINE FOOD ILLUSTRATED. I feel energized when my blog becomes one of the reasons why you are happy and smiling.

Edgie Polistico

January 25, 2011

wheat pandesal

wheat pandesal – /wit pán-de-sal/ Tagalog bread; dw Eng. wheat + Span pan de sal [bread with salt]) [n.] a loaf of pandesal that is made with whole wheat brown flour as its base ingredient.

Processed wheat flour is often added to adjust the consistency of wheat pandesal bread.

The dough used in baking this bread also uses shortening, yeast, and of course salt.

The wheat pandesal of Pan de Manila bakeshop in Metro Manila and some cities in Luzon

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Let us know your opinion on the subject. Feel free to comment in the comment section, below. It is important for us to know what you think.

Tell us what other topics you would like us to write, share, and discuss.

For more about Filipino food, see this Philippine Food, Cooking, and Dining Dictionary. It is OPEN and FREE.

Continue to follow my blogs. You can also follow and learn more by joining us in our Facebook group. Have more bits and pieces about our kind of food, ingredients, and ways of cooking, dining, and knowing food culture across the 7,641 islands of the Philippines.

Encouragement and enthusiasm are not enough. I also need moral support, prayers, and anything else that can uplift my spirit and keep my good reasons. Keep them coming. All I know is that I am happy with what I am sharing and giving away. If you are pleased and happy with what I am doing, just smile and please share the happiness. Keep sharing and include to share the PHILIPPINE FOOD ILLUSTRATED. I feel energized when my blog becomes one of the reasons why you are happy and smiling.

Edgie Polistico

Hawaiian split

Hawaiian split – /ha-wá-yan sh-plit/ Tagalog bread; dw a Pacific island Hawaii + Eng split [sliced toppings]) [n.] a loaf of choco-brown bread topped with sliced or tidbits of ripe pineapple, sliced ham, grated cheese and overlaid with streaks of mayonnaise.

The name is probably influenced by the American dessert “banana split” wherein the toppings have been modified making it appear like a Hawaiian baked goodie by topping with pineapples sans a scoop of ice cream, rather replaced with mayonnaise.