Adobong Mani (peanuts)

Peanuts are used to be considered as wild plant as they grew back then without intervention from the farmers until they were believed to be domesticated in Paraguay or Bolivia.  Peanuts were even depicted in arts in pre-columbian era of which the oldest found by archaelogist was in Peru which dated back 7,600 years ago.  Its' cultivation started when the Spanish conquistadores occupied the Southern Americas and noticed the saleabillity of peanuts in the Market.  Later on, peanuts cultivation spread all over the world because of the Europeans traders.  It is also interesting to note too that peanuts originally came to Indonesia from the Philippines, where the legume came from Mexico in times of Spanish colonization. This happened during probably the time of the Galleon Trade where the route for the galleon would be Manila to Acapulco, Mexico.

Peanuts are good anti-oxidant, an excellent source of vitamin E and niacin etc.  For more info click peanuts.

When I was still in school, I remember I would always eat peanuts while reviewing for the tests the next day.  They're supposed to help you memorised things.  Whether it's true or not, I just followed it ;)  I guess it did work with me.  You see peanuts is rich in Vitamin B Folate and E as I have mentioned before, and these vitamins are memory boosters.

We would always buy adobong mani from the store near the church at the town center.  I think the name of the store is Amiels' and it is still selling peanuts and other nuts.  I'm not sure when did this store started their business, all I can remember is that I have been buying adobong mani from them since my high school days and that was in the 80s!  They must be doing really good then.

Here is a very simple recipe which I made based from observing and tasting adobong peanuts ;)

Ingredients
500 g peanuts with skin on
lots of toasted garlic
salt to taste
chili flakes
oil

Procedure
Slice garlic thinly.  Toast until a bit brown.
Toast the peanuts before adding the oil.  This makes them more crunchy.
Add a bit of oil just enough to put grease on the peanuts.
Add in the salt, garlic and chili flakes.
Store in a tight lid container
A comment or two will be appreciated...

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Sinigang na Hipon by J. Cabacungan-Garcia

Sinigang na Hipon (Prawn in Tamarind Soup) has been a family favorite for ages.  Jen, a former colleague, shares this photo and recipe to us.  She has lots of recipe to share with us so watch out for the next ones!

The hipon (prawns or shrimps) can be cooked in a lot of ways but this one is my fave.  The sweetness of the prawns mixed with the sourness of the tamarind produces an awesome taste that makes one's palate satisfied. 

The price of prawns (swahe) in Hagonoy was Php250 - 400/kilo the last time I was there (2011).  How I wish I could get them here that cheap.  Last Easter, I bought half a kilo of tiger prawns for about Au$8 or $9 which means the price per kilo here would be around Au$16 - 18 and sometime it would even go more than that.  Ohhh how I miss Hagonoy!

Ingredients
1 k prawns
1 packet tamarind soup base
1/4 k okra
1 bunch string beans (snake beans)
1 onion, chopped
2 tomatoes, quartered
2 pcs green chili peppers or finger hot peppers
salt to taste

Procedure
Boil water with onions and tomatoes.
Add the shrimps,okra and string beans.
Add the sinigang mix (tamarind soup base) and salt.
Add the okra and chili peppers.
Simmer.

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Pinoy Spanish Bread

Pinoy Spanish Bread is actually a rolled pastry which looks like a croissant prior to being given a crescent shape, and has a filling consisting of sugar and butter. The bread is a pandesal rolled with filling.
When I was in Primary School, I and my classmates at Fast Learners'  Class would go to Hagonoy West Central School in Sto. Rosario every Wednesday to attend our advanced classes.  I would usually drop by this small bakery near Southern Institute (now Ramona S. Trillana) which sold yummy spanish breads.  They were I guess the best seller in that bakery or bakeshop.  I preferred to buy them than the usual pan de sal since I wouldn't have to worry about the "palaman" or filling since spanish bread has its own filling which makes it more yummy.  My Nanang Abe's small store would usually sell them too.  It's interesting that whenever we went to the town market to buy the stuff she sold in her store we would buy the spanish bread not from the bakeshop but from her "suki" where she got all the goodies she had at her store then.  They were wrap in 6s in a plastic bag.  Of course, they were not as good as the fresh ones from the bakeshop but still they were sold out at the end of the day.

Ingredients
Dough
3 c bread flour
1 1/2 c all purpose flour
1/2 c sugar
1 tsp salt
7 g yeast
3 egg yolks
3/4 c fresh milk
1/2 c melted butter
1/2 c water
extra flour for kneading

Filling
1/4 cup softened butter
1/3 bread crumbs
1/2 cup brown sugar
1 tsp vanilla

Procedure
Dough
Dissolve yeast in a warm water and leave it standing for 5 - 10 minutes until it becomes frothy.
Mix all the wet ingredients  + salt in a big bowl.
Add in the yeast.
Mix in the flour and consider the consistency and elasticity of the dough.  Make sure that it is elastic but not tough.  If it is too thin, then add flour.  You may or you may not be able to use all the flour in this process.
Knead the dough in a lightly floured surface.
Form a ball of dough.
Place the dough in a lightly greased bowl.
Let it rise for 1 hour or so in a warm place.

Filling
Mix all the ingredients in a small bowl.  Set aside.

Assembly
Knead the dough.
Divide into 4. 
Form 4 logs and slice according to your preferred size. 
Roll out the dough into a square.
Spread the filling onto the square.
Roll the dough starting from one corner towards the other corner.
Seal the end corner by pressing it.
Roll onto the breadcrumbs.
Place the bread in a cookie sheet or shallow pan and cover and let them rise for 30 minutes.
Bake for 20 minutes in a 180C preheated oven.
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Easy to Make Kababayan Bread

While I was growing up in Hagonoy, my Nanang Abe had this bread that's similar to cake but not really a cake in her small store.  She would usually buy it from the town center or someone would deliver them to her store.  I can't remember how much they were then though.  They are nice to eat with coca cola or Pop Cola which I would usually have for snacks. 

They are actually similar to muffin but quite simple though without any frills.

Ingredients
4 eggs
1 1/2 c flour
1 c granulated sugar
150 g butter, softened
1 1/2 c fresh milk or evaporated milk
1 tsp vanilla
2 tsp baking powder
1/2 tsp salt

Procedure
Cream butter and sugar.
Add in the eggs, one at a time while beating.
Put in the vanilla, baking powder and salt.
Put in the flour and milk, in batches, alternately while beating.
Pour the batter onto a greased muffin pan.  Each muffin mould should have at least 3/4 batter. 
Bake for 12 - 15 minutes in a preheated 180C oven.
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Caramelised Apple Turnovers 1

Turnovers are pastries that are made by placing a filling (maybe meat, fruits or veggies) on a dough folded and sealed.  They can be fried or baked.  Shortcrust pastry or puff pastry dough can be used in making turnovers.  It has its origin from the American cuisine. 

In this recipe, I chose to use the shortcrust pastry which can easily be made by anyone including kids.  I also decided to caramelised the filling instead of just dumping them uncooked in the dough.  The result was really heaven that my hubby couldn't help himself from having more and more pieces.

Ingredients
Shortcrust Pastry
1 1/2 plain flour
125 g butter, cold and cubed
2 tbsp sugar
3 tbsp water, cold
1/4 tsp salt
1/4 tsp baking powder
1 egg

Filling
5-6 apples (granny smith or pink lady), decored, deseeded, cubed
1/2 c brown sugar
1/2 c sultanas
1 c water
1 tbsp cinnamon

Egg Wash
1 egg white
1 tsp milk

Procedure
Shortcrust Pastry
Mix all the dry ingredients in a bowl. 
Mix in the egg.
Pour in water.
Put in the butter.
Using hands, make sure that all the ingredients are mixed well. 
Knead for at least 3-5 minutes making sure that the butter is well blended with the mixture.
Set aside.

Filling

Mix all the ingredients for the filling and cook over medium fire until the apples are tender but not soggy.

Egg Wash
Whisk the egg whites and milk until mixed

Assembling the Turnovers
Divide the dough into 6.
Roll out the dough in a light floured surface or in a baking paper using a rolling pin until it is 1/4 cm thick. 

Using a sharp knife or a pizza cutter, cut a 9x9 inch square.

Place the filling on one side of the square.

Fold the dough and seal using your finger tips.

Brush each side of the dough with egg wash and sprinkle with white sugar.
Bake for 15-20 minutes or until a bit brown on top in a 180C preheated oven.

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