My breakfast fare always includes the sinagag. The more toasted garlic, the better the sinangag will taste. There are a hundred variations for cooking garlic fried rice. Of course, the main ingredient is always garlic and rice. Below is a recipe that my sister uses in the states.
Archives for January, 2008
I can’t remember where I got this recipe but I think it might have been a TV cooking show with Nora Daza. Oh well, it doesn’t matter how I got the recipe. This recipe is one of the family favorites. The basic shortcake recipe is good for other fillings like Strawberry Shortcake.
If there is no mango available, try canned peaches.
SHORTCAKE:
2 cups all-purpose flour
2 tbsps. sugar
3 tsps. baking powder
1/2 tsp. salt
1/2 cup butter (1/2 bar)
1 beaten egg
2/3 cup full cream evaporated milk
1 tbsp. vanilla
My Principles in Food Preparation teacher in UP Diliman was the late Matilde P. Guzman. My sister and I, as well as her notable graduates such as Sylvia Reynoso-Gala and Nora Daza, all benefited from the basic food principles that she taught us.
Studying her manual, “Principles of Cooking,” was my life-line. I found a blog entry about Mrs. Guzman during her early days — and looking at the photos reminded me of Mom’s life in UP Diliman.
Bambinos (Pan de sal Pizza) is one of my entries to Lasang Pinoy 12:distinctly PINOY with a TWANG!. I know it’s such a simple and unoriginal concoction. It’s not even cooking. It’s just that this afternoon I felt nostalgic about my childhood. Sometimes a food memory can be a comfort. So I remembered my mom ( she died when I was 19). We owned bakeshop when I was growing up in Cebu (the defunct Sally’s Home Bake Shop). Not only did we serve bread, cakes or pastries, but snacks as well for the hungry customers who would drop by our “tea house”. Mom called her pan de sal pizzas , “Bambinos“. I don’t know if she coined it herself or she got the idea from a recipe book. In fact, I never referred to it as mini pizzas. In the early seventies, commercial pizzas were unheard of.
I looked around for our pan de sal and was surprised that one bread had molds in the bottom. No worries. I scraped them off. I toasted the sliced pan de sal in order to make it tougher like a pizza crust. The heat will kill off the molds too.
This is a memorable recipe that my sister, Lorna picked up at one of these local TV cooking shows. I tried it out and I love its simplicity. I think this dish may even be called “Chop Suey”. Of course, I have now eliminated the monosodium glutamate (MSG) or ajinomoto.
Remember, it’s the sesame oil that gives this dish a piquant flavor. Let’s make sure our children eat their veggies!
Tapsilog as we know it was coined from the word Tapa (salt-cured beef ), sinangag (fried garlic rice) , Itlog (fried egg). Filipinos are so creative when labelling their dishes. My favorite tapsilog is the one served at Rodic’s Diner at the Shopping Center inside the UP Diliman campus. Tapsilog wasn’t the trend during my seventies UP days but Rodic’s Diner brought a respite to famished UP students who were bored eating the dorm’s unplalatable University Food Service (UFS).
Nothing beats eating tapa for breakfast. With garlic rice and fried egg, it’s a breakfast fit for anyone expecting a busy day. My beef tapa recipe is a mixture of pepper and sweetness the way I like my lean and tasty beef tapa to be. Remember to marinate overnight so that the seasonings seep well into the beef slices.
