Ahead of Saturday night’s Birds and the Beets Filipino dinner — a fundraiser for Apronsforgloves.com — Dominic & Arnie Guieb prepare some pandesal sliders.
Pandesal
Ingredients
-2 cups warm water (110 degrees F/45 degrees C)
-2 teaspoons active dry yeast
-1/3 cup white sugar
-¼ cup vegetable oil
-1½ teaspoons salt
-6 cups all-purpose flour
-breadcrumbs, as needed
Method
1. Put the warm water in a small mixing bowl and add the yeast and 1 teaspoon of the sugar; stir to dissolve. Let stand until creamy, about 10 minutes.
2. In a large mixing bowl, combine the remaining 15 teaspoons of sugar and the oil and mix until smooth. Add the salt, 1 cup of flour and the yeast mixture; stir well. Add the remaining 5 cups flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl.
3. Turn the dough onto a lightly floured surface and knead until smooth, supple and elastic; about 10 minutes. Lightly oil a large mixing bowl, place the dough in it and turn to coat the dough with oil. Cover with a damp towel or plastic wrap and let sit in a warm place until the dough has doubled in volume; about 1 hour.
4. Turn the dough onto a lightly floured surface and divide into 4 equal pieces. Form each piece into a cylinder and roll out until the ‘log’ is 1/2 inch in diameter. Using a sharp knife, cut each ‘log’ into 1/2 inch pieces. Place the pieces, flat side down, onto two lightly greased baking sheets. Gently press each roll down to flatten.
5. Preheat oven to 375 degrees F (190 degrees C).
6. Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
7. Roll or sprinkle top of dough with breadcrumbs. Bake at 375 degrees F (190 degrees C) until golden brown, about 20 minutes.
Atchara (pickled green papaya)
Ingredients
-3 to 4 lbs. green papaya, julienned
-2 medium sized carrots, julienned
-1 large onion, thinly sliced lengthwise
-10 cloves garlic, thinly sliced
-2 tbsp whole peppercorn
-1 knob ginger, cut into thin strips
-¼ cup salt (to dehydrate papaya)
-1½ tsp salt (for the brine or syrup)
-2 cups white vinegar
-1⅓ cups granulated sugar
-1 large red bell pepper, cut into strips (optional)
-½ cup raisins (optional)
Method
1. Place the julienned papaya in a large bowl and combine ¼ cup salt then mix until the salt is well distributed.
2. Cover the bowl and place inside the refrigerator overnight (the salt will dehydrate the papaya).
3. Place the julienned papaya in a colander or strainer then rinse with running water.
Using cheesecloth (or any cloth) as a container, put the rinsed papaya inside the cloth and squeeze until all the liquid comes out.
4. Put the papaya back in the large bowl and combine with carrots, garlic, ginger, onions, whole peppercorn, bell pepper, and raisins
5. Heat the saucepan and pour-in the vinegar and bring to a boil.
6. Add the sugar and 1½ tsp salt then stir until well diluted
Turn off the heat and allow the syrup to cool down until temperature is low enough to handle.
7. Place the combined vegetables and spices in a sterilized airtight jar and pour-in the syrup
Seal the jar and place inside the refrigerator for a week (or 5 days minimum to achieve the expected texture and flavor).
Tapa
Ingredients
½ cup soy sauce
¼ cup coconut milk
¼ cup calamansi or lime juice
1 head garlic, minced
2 tablespoons sugar
½ teaspoon salt
¼ teaspoon pepper
3 pounds sirloin, thinly sliced
oil
Method
1. In a bowl, combine soy sauce, calamansi juice, garlic, sugar, salt and pepper. Stir until sugar and salt are dissolved. Add beef and massage to fully coat with marinade. Keep overnight in the refrigerator to cure. Drain meat from marinade.
2. In a wide pan over medium heat, heat about 1 tablespoon oil. Add beef in a single layer and cook, turning on sides, for about 3 to 5 minutes or until liquid (meat will dispel liquid) is almost absorbed. Add another 1 tablespoon of oil and continue to cook until meat is lightly browned. Remove from pan and cut into serving portions. Serve hot.
Calamansi ginger cocktail
Ingredients
-¼ cup calamansi/ lime or lemon juice
-3-4 leaves mint
-2T ginger syrup
-pinch of salt (optional)
-pinch of freshly cracked black pepper
-1 cup plus 1/4 cup water
-ice cubes
-1 fl oz whiskey (or as much as you want)
Method
1. To make ginger syrup, combine 1 cup sugar and 1 cup of water in a small pot and whisk together. Grate 3 tablespoons of fresh ginger into the pot and bring up to a boil. Simmer syrup and steep ginger until desired flavour is reached. Strain and cool.
2. To make cocktail, combine all ingredients (except ice) in a shaker (if using). Put in about 2-3 ice cubes in shaker and shake for 1 minute. Adjust according to taste and pour over ice. Garnish with a half slice of kalamansi if desired.
*if shaker is not available, use a muddler (or wooden spoon) to combine ingredients. Muddle until mint is bruised enough to impart flavour.
More Global BC recipes are available here
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