Pan de Pula/Pan de Regla/Kalihim/Kabukiran

For a good story on how this tinapay's name evolved through time, read here.

Maybe, for me, the most apt name would be kalihim, in reference to bucaio's theory that it got that name from the sweet secret of using old rolls.

In my father's bakery (now gone), we did use stale breads to make this tinapay (which we simply referred to as "pula'). I have to confess that I never liked this tinapay, and it was not because of this secret (because we had another tinapay, "pudding," that used old breads also and was brown and chewy but I loved it very much).

However, in my compulsion to add to my list of Filipino rolls and breads in my kusina, I tried to come up with my own version. And while my own version did not taste at all like the pan de pula my father's bakery used to make, I actually ended up liking this version, and made me wonder whether other bakeries made theirs like this, because if they did, then there is no wonder anymore why lots of Filipinos love "kalihim" or "pan de regla." Even my kids loved them (this batch was gone within 24 hours). Having said this, please do not treat/expect this recipe as an authentic pan de pula or pan de regla or kalihim or kabukiran recipe. I will leave it up to you if you want to try this. My method is how I imagined it was probably done by my father's bakers back then. I did not know exactly how they prepared the filling, but I knew they wrapped it in dough, and proceeded pretty much like how I did. I also did not know their recipe for the dough, but one time I was talking to my mother about it, she said to have a dough that had a small amount of yeast so that it would not be thick. I got the dough recipe from breadworld.com, as usual, and liked it. As for the filling, I made a pudding recipe based on the usual ingredients: stale bread, milk, eggs, sugar and vanilla. I used red food coloring mainly because that was what I knew we used in my father's bakery.

Ingredients:
Pudding Filling --
stale bread, cut into pieces (I used white bread, and filled a loaf pan 2/3 up)
2 cups milk
3 eggs
1/3 cup sugar
1/2 tsp salt
1 tsp vanilla
red food coloring (or whatever color you prefer or none at all)

Dough --
1-1 / 2 to 2 cups all-purpose flour
1 envelope FLEISCHMANN’S RapidRise Yeast
3 / 4 teaspoon salt
2 / 3 cup very warm water (120o to 130oF)
1 tbsp oil
egg glaze (beaten 1 egg white plus 1 tbsp water)

Instructions:

Prepare the filling first. Place the cut up stale bread in a loaf pan up to 2/3 full. Mix all other ingredients in a bowl. Press the stale bread pieces then pour the mixture and let soak. Press some more with fork to make sure you release gas and bread pieces absorb the mixture. You may let this sit in the fridge for several hours or overnight.

Puree the pudding in a food processor. Cook in a saucepan on medium heat, stirring frequently to avoid scorching. Stop when it is thick. Let cool down then form into a log using a cling wrap. Chill when cool enough to place in the fridge.

Prepare the dough. In a large bowl, combine 1 cup flour, undissolved yeast, and salt. Gradually add very warm water and oil to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Roll dough to 12 x 10-inch rectangle. Place the pudding log onto it and wrap with the dough. Pinch seams to seal. Place on a greased baking sheet seam side down. Flatten a bit. Brush with egg glaze. Pierce with fork tines on several spots for vents. Place in warmed oven (or a draft-free moist and warm place) to rise for about 30 minutes.

Bake at 400 deg F for about 20 minutes. Let cool for about 10 minutes before slicing. Cool completely before placing in ziploc bags.

Reader's Gallery # 10

Many thanks to Yvette for sharing her photos of spanish bread and ube ice cream, yummily being enjoyed by her son.

To Yvette: Thanks for your email and photos!

hi manang! just want to share you some of my work. thanks for the wonderful recipes! patok sa family ko!

Pork Roasted in Mang Tomas Sarsa

Our supper menu on that day:
Pandelimon with butter (This is our favorite dinner roll)
Fresly picked cukes from my garden (sliced)
mashed potatoes
Pork Roasted in Mang Tomas Sarsa ng Lechon

Hubby loved it! And when hubby likes a food, it almost certainly is liked by everyone in our family. He is that picky. Ingredients are few and preparation is super simple! I just need to have time, so it is perfect on a day off when I have got so many chores to do.


Ingredients:
pork roast (butt cut maybe? spinal column at one side)
1 bottle of Mang Tomas All Purpose Sauce (Sarsa ng Lechon) (11.64 oz)
2 medium onions, sliced

Instructions:
I started this with the pork fresh from the freezer so total cooking time was 4 hours. If you are using non-frozen, you can cut the time to 3 hours for really well-done.
Place sliced onions at the bottom of roasting pan. Add the sauce and distribute evenly.
Place the roast on top. Cover. Place this on the lower rack of the oven and bake at 350 deg F for 3 hours (less if not frozen). (If you are planning to make pandelimon as well, start preparing the pandelimon after baking the pork for an hour, and that leaves you total of 3 hours to prepare the dough and bake them).
Uncover, and glaze the top of the roast with the sauce (which now contains a lot of juice from the pork itself). Continue baking for an hour uncovered, checking from time to time that sauce does not totally evaporate (may add little water as needed to keep a good volume). Also baste the roast repeatedly as needed for a nice glaze. (With pandelimon rolls, transfer the roast at the very bottom of the oven and bake the rolls on the upper rack, upper 1/3 of the oven, for about 12-15 minutes).

What to do with leftovers (you can only eat so much, you know!), gather all the sauce with onions, add some more water and stir to get all the flavor from the pan. Sieve through and catch all liquid into fat separator. Place this in a small saucepan and boil until reduced to a good amount and consistency. Meanwhile, shred the leftover pork meat, discarding the fat, then grind or roughly chop. Mix with the sauce. You can adjust the taste to your preference. Then you can use this for a differently flavored pork siopao (either steamed or baked).

Grilled Stuffed Squids & Cuttlefish

I had several bags of frozen cleaned squids and cuttlefish, and had been meaning to have grilled squids, but I have always wanted some meat stuffing in it. Especially so after I saw Panlasang Pinoy's post about it.

Well, I had some plain cooked ground beef (as in S&P add-ons only) that was leftover from two times (both times were prepared fresh as he does not like eating leftovers) of serving my hubby one of his fave meals: ground beef, boiled potatoes and brocolli. I thought I'd use that as filling, but I added veggies (finely chopped 1 carrot, 2 celery stalks and 1 onion plus garlic powder) for additional flavor, and added a beaten egg to hold them together as they cook. I used toothpicks for the cuttlefish because it had a cut on one side.

I used several pre-heated sizzling plates sprayed with some oil, cooked the squids and cuttlefish about 2 mins on each side, then just combined them all on one when cooked. They turned out moist and soft and chewy, not at all rubbery dry.

Some squids had no filling because I ran out.
Grilled seafood always satisfies my Filipino palate, and those of my boys. We ate them with fried rice prepared with leftover pork tocino cut into small pieces. I never bothered to offer this to hubby, as he is so grossed out by tentacles and is not crazy over seafood in general anyway.

How to Cook/Prepare The Perfect (Pork) Tocino

Tender, juicy, and glazed tocino without the burn (go ahead and click on the photo to see a closer and bigger look at it). My husband loves this so much that he can eat as much as 3 chops even if he is not really a big eater.

I am not talking about a recipe. Rather, I am talking about the method that I have been using to cook pork tocino to perfection (according to my standards, that is). This is my method on how to cook tocino without burning them and without turning my pan into a burnt mess. (If you want to know the recipe from DOST teknotulong website, I pasted it down below, so scroll down some more. But please be aware that I have not tried it.)

Method:
Whether or not you use your own recipe, maybe you will like this method as well. I still am using my Mama Sita tocino mix (I got tons of them since my husband expressed loving this pork "casino" -- he could not remember the right term).

I marinate 8 pork chops using 2 packets at least overnight to 1 day, keeping them in the chiller bin of my fridge, with frequent turning. Then I place them all, including the marinade, in a big saucepan, cover and boil. As soon as it boils, I turn down the heat to #2 or #3 and simmer for about 25 minutes. About 5 minutes before simmering ends, I heat up the oven on broil (hi), place the griddle on the rack at the upper third of the oven. I spray with just a little bit of oil to prevent the chops from sticking, then I dish out the chops and place them on the griddle. While waiting for the surface to dry up a bit, I reduce the sauce on the saucepan by boiling further on high until it is almost like runny sauce (If it is too thick and sticky already, it will be harder to brush on the chops and it might not be enough). I watch this carefully because it can easily burn. The resulting sauce has enough fat drippings so I still create the same effect as when I fry them in some oil, especially when the excess water finally evaporates while I broil.

Then I brush this sauce on top of the chops,

broil for about 1-2 minutes or until Isee the tops bubbly and the sugar is caramelizing, which makes the chops appear glazed, and the fatty parts kinda turn like charred.

Then I flip over and do the same on the other side.

This way, you get a nice browning, nice glaze, without scorching and without making it taste burnt! I guarantee you can proudly serve this to any fussy American meat-eater like my husband. (If you serve some burnt tocino, be prepared to have most of it thrown away. I have done so in the past, and it does not feel good to see my husband eat a few tiny pieces, with the scorched parts left on his plate, even if the meat underneath is still good. It even feels worse when I myself have to admit that it is unpalatable. I used to cook tocino on stovetop with conduction burner instead of flame, and it is hard to control the heat, especially if I want indirect low heat like when cooking tocino or rice. It is impossible not to burn because I cannot place my pan away from the heat; it is always in direct contact. If you have flame burners, it is more possible not to burn tocino even when cooked on saucepan alone, but browning every piece equally is better achieved through broiling.)

Now if you use chicken breast, butterfly the breast so it is thinner, cook for only about 15 minutes before broiling since chicken cooks faster than pork.

Sarap talaga ng tocino!

Now for the PORK TOCINO RECIPE from DOST Teknotulong website:
TOSINO (SALTED PORK)

Materials (see Procedure below for amounts):
Pork
Salt
Sugar
Salitre

Utensils:
Kitchen knife
Bowl with cover
Measuring spoon

Procedure:

1. Slice pork into 1 cm. thickness.

2. For every kg. of meat, mix the following ingredients and rub on both sides of the pork;11/2 tbsp. salt, 4-5 tbsp. sugar, 1/3 tsp. Salitre.

3. Place salted pork in a clean covered container and keep in a cool place or in a refrigerator for 3-5 days.

4. Wash a little and cook. Tocino will last for 1/2 month when kept in a refrigerator.

Mango Jam

It is my first time to make these mango jams. Although I typically use fresh produce when making jams and jellies (and when canning, generally), I don't have a choice with mangoes. The advantage is that mangoes here are available all year round, coming from Mexico. So I can make these jams whenever. My kids love it so much, they seem to prefer the jam over the plain fruit. I think this would also go well in crepes.

Ingredients:
4 cups finely chopped ripe mangoes (I used the red mangoes variety; tastes like ripe Indian Mangoes; I had no other choice here)
2 tbsp fresh lemon juice
5-1/2 cups sugar
1 packet of sure-jell (there are two in each box)

Instructions:

1. Wash lids and jars in hot water; keep the jars filled with hot water until you are ready to put them in boiling water so they do not get shocked with temperature change (which might cause cracks). Start boiling water in a large pot for sterilizing. Place each jar in boiling water for at least 5 minutes before using (maybe 3-4 jars at a time).
2. Prepare fruit as above. Measure exact amount into a 6- or 8-qt saucepot (mixture might boil over if you use a smaller pot). Stir in lemon juice.
3. Measure exact amount of sugar into separate bowl.
4. Stir in 1 packet (the original direction says 1 box, but I think I got the right consistency with just 1 packet. 1 box contains 2 packets.)
5. Bring mixture to full rolling boil (a boil that does not stop bubbling when stirred) on high heat, stirring constantly.
6. Stir in sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly.
7. Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids dipped quickly in boiling water (don't boil the lids - will damage the rubbery seal). Screw bands tightly. Place jars upside down on countertop for about 5 minutes before setting them upright. Do this step repeatedly with each jar, and replace each jar whenever you take one out from the sterilizing pot, remembering to take the first one out for ladling jam.) If you have a jar that is not full, you may use unsterile cover, but place this in the fridge and consume this first.

A Simple Roast Pork

It seems like chicken...haha! But this is a roast cut of pork, with spine and some ribs at one side (I don't exactly know what you call that kind of cut). I was looking at my freezer and was wondering what to prep for supper. I saw this roast cut...though there were several ligaments and fascia, the cut was very lean.

Very simple to prepare, all I added was kosher salt and freshly milled gourmet pepper. Straight from the freezer, I baked it at 350 deg F in that same roasting pan showed in the pic, which is the same material as my boiling water canner. The first 2 hours I exposed it, then I added the veggies (broccoli spears and zucchini) and baked covered for another hour.

Hubby at first frowned upon seeing it was mostly "red" pork meat (I am not sure what part of pork would be "white," although I have been seeing ads about pork being the "other white meat"), but he tried it anyway, and was surprisingly delighted at the very good flavor of the tender meat that he ate a full meal after all. My kids loved it (no surprise there! They are my #1 fans.)

Snow Cone Syrups

I got this set of hawaiian shaved ice's snow cone syrups upon the kids' request...and guess what, the big boy (hubby) also likes it, cherry being his favorite flavor! Stepd's fave is the blue raspberry...I just ordered two sets of 3-flavor packs to replenish cherry and blue raspberry flavors.

Why hawaiian shaved ice brand? It got the best reviews on amazon.com...the other brands apparently are not packed with real flavors. We were not disappointed.

This set includes:
Banana
Watermelon
Root Beer
Lemon-Lime
Pina Colada
Grape
Cherry
Tiger's Blood (whatever that is!)
Blue Raspberry
Strawberry

UPDATE 9-5-09: During one pool party celebrating my older son's birthday, my kids had fun showing it off to friends and they all had a blast making their snow cones. Today, when celebrating his birthday with relatives, my SIL and her kids had fun making snow cones and asked me where I got the machine and the syrups. This is one of the best fun food stuff to make during summer!

Reader's Photo Gallery #9

This post is long overdue...

Below is Mitzi's email and a slideshow of some photos she sent to me.

Thanks for contributing to the Reader's Photo Gallery, Mitzi!

Hello Manang,

Nagpadala ako ng pictures nung gumawa ako ng cassava suman at pan de sal. Rave reviews ang binigay ng mga boys ko (ha-ha!). Actually, marami-rami na rin akon naluto using your recipes. Most of them, first time kong na-try and almost always I am pleased with the result.

I just want to thank you for putting up your site. Sana noon ko pa na-discover yun. I can tell that you are so sincere in your mission to encourage us kitchen-challenged pinoys and pinays to at least preserve Filipino culture through its cuisine in a very foreign setting.

Best regards.

Mitzi :)

An Open Letter to the maker of Lucia Purple Yam

To Lucia Brand of Purple Yam (grated)
Florence Foods Corporation
Navotas, Metro Manila
Philippines

I chose to buy your brand the last trip I made to the Asian store because they were so purplish, it gave me hope that I would not need to use food coloring to come up with that familiar purple color of ube.

However, the very first pack I opened had a dead insect in it. I had to throw it away, and kept praying that the next ones would not have any in it.

I proceeded, quite uncomfortably, to cook the grated ube, knowing that you do not practice sanitation and hygiene in your facility, after seeing that dead insect in the first package (I bought a total of 15 packages). I was rationalizing, "maluluto din naman."

But everytime I would stir, there would appear black specks or tiny tiny twigs? or insect legs? (no hairs, though).

I felt uncomfortable because I was planning to use it to make halaya and to flavor ube ice cream, and I planned to introduce my American neighbors to the Filipino cuisine. Now I am having second thoughts. My fellow Pinays would probably do not care as long as it was cooked (or would they? Should I even serve this to them?)

If you find it difficult to maintain sanitation in your workplace, please just freeze whole or cut purple yams instead, peeled and ready to grate, and sell them as is. I believe that would even be cost-effective for you. I would be willing to buy it at the same price you are selling the grated ube. That would give me peace of mind, just like I have been buying the whole Yucca (in place of cassava) and peeling and grating them myself. I like the uncooked frozen ube better than the powder variety, but if this is the price I have to pay for the frozen grated ube, then I might reluctantly resort to using the powder, or go back to getting the not-so-purplish brand but which was clean.

I do not know if there are others who have the same experience as I do, but I am almost certain I am not alone. So if in the next times I still get such products made by you and have the same problem, I will continue to spread the word on the internet.

Now if only other Filipinos with ube plants can sell their products frozen whole/cut or as plants through ebay, I would be a happy consumer.

Reader's Photo Gallery #8

Thanks to Jane C for these photos (suki!) of pan de pastel and ube ensaymada.

KNB: Icy Treats Snowcone and Slushie Maker

As I said in my halo-halo post, my older son suggested we order a snowcone maker. So I searched amazon.com for snowcone maker, slushie maker, and ice shaver, and found some that reminded me of those I saw in some stalls in the Philippines.

The Paragon brand was very expensive, and yet I knew that it produces crushed ice too
chunky for me to consider for halo-halo, just a bit finer than the crushed ice my fridge makes. So on to the next...

I seriously considered the New Hawaiian Ice Shaver, because not only was it familiar (I saw it in action in one of the vendors in the Philippines), I also knew that the ice shavings produced by it was perfect for halo-halo. But when I placed it in my cart, the shipping cost was prohibitive! It was so heavy that the
S&H would have been a whooping $45! So I scratched it off...

Next I considered something made in Japan (because they make excellent blades), but the plastic body (of the pink one) seemed so flimsy that it reminded me of my sister's ice shaver when she was still in the Philippines, which when cranked threatened to fall apart. The gray one looked like metal, but the make was not specified and I did not dare try.

So I just checked out those that had high reviews, and settled for Hamilton Icy Treats after reading the negative reviews versus the positive reviews.

My very own experience with it? It definitely faster than my mandolin slicer-made shaved ice, and the only negative thing I can say about it is I have to pause and rearrange the ice so they don't stick together and get stuck that way. Otherwise, the gadget is sturdy for the purpose, the shaved ice has two settings - slushie (coarser) and snowcone (finer). Sometimes I just switch from one to the other just to dislodge the stuck ice and keep it going. The on and off switch is the cover itself (which I think is an excellent precaution to avoid cuts in children). And it is compact enough that it does not occupy too much countertop space (unlike if I bought the New Hawaiian brand).

But if I lived in Hawaii, I would have settled for that...

Halo-halo

Longing for a taste of the Philippines on a hot summer day, after I finally encountered some yellow plantains which was suitable as substitute for saba bananas, I finally made halo-halo. I made sweetened bananas (the old-fashioned way), sweetened white camote (the same variety we have in the Philippines, instead of the orange ones. I think the white ones are sweeter.), and sweetened adzuki beans. (For making these, my technique for the banana and camote are the same: cube then boil with enough water until soft enough when you bite into a piece, about 5 minutes or so, then drain the water, put back 1/4 cup into the pot and add 2 cups of sugar and boil another 5 minutes. I choose bananas that are not too ripe, but soft enough to dent when poked. If syrup is made before adding uncooked bananas/camote, you will not get them soft enough. For the beans, I soaked the beans for about 2 hours or so, then boiled for an hour on until soft, then did the same thing with the syrup. The bad thing was, some beans were soft, some were super chewy tough! Dunno why...)[Addendum as of 8/23/09: I also made sweetened white beans and garbanzos later. I bought 1 can of each, rinsed with cold water 3 times to get rid of some saltiness, then boiled until I was satisfied they would remain soft even with the addition of syrup. Then I made the syrup by mixing 1/4 cup sugar with 2 cups water and added the softened beans and garbanzos. I placed them in jars and had to wait about 2 days before they became sweet.] I had a jar each of kaong (palm seeds) and nata de coco. I made leche flan as topping. I still have ube haleya from a previously made batch. The only things I lacked were the colored sago and gulaman (I forgot to grab some bags of sago from the Asian store, and was too lazy to look up a recipe for gulaman made with agar-agar), macapuno (could not find one!), minatamis na garbanzos (chick pea), and minatamis na langka (because I was too eager to have halo-halo! I do have some canned jackfruit which I will cook to soften).

No, I don't like ice cream on my halo-halo. Never liked it. I also never liked the big ice chips that "Iceberg" (did I remember it right?) used on their "special" halo-halo that were full of colored kaong and gulaman and hardly anything else, topped with ice cream. I liked the halo-halo I used to buy from a neighbor, with ice that is as fine as snow, over a mix (halo-halo is literally mix-mix) of a teaspoon of each ingredient, with about 1 tbsp of white sugar, some evap milk poured over the ice, topped with leche flan, which I love eating by itself, not mixed in.



My son enjoyed his with some lengua de gato. (I am still in search of a recipe that is really crispy buttery. This batch I made for the first time were too tough for my taste when they totally cooled off.)



One dilemma I had was how to come up with the scraped ice because I did not have that gadget that we use in the Philippines. I did make a block of ice the night before, and had this idea of -- don't laugh! -- using the mandolin slicer to scrape the ice. It turned out ok, though slow, and I had to keep turning the block of ice every now and then so that the markings made by the towel would provide some traction which the blade would catch. Without those, the ice would just slide and slip.



My older son, after seeing what I was doing, and finally having a taste of the halo-halo (and realizing that that taste was familiar), suggested we get a snowcone maker (what a wonderful idea! I was quite reluctant, though, because my sis used to have a manually cranked plastic ice scraper that shook so hard it threatened to fall apart, that I would have wanted the old-fashioned pangkudkod ng yelo). But doing it the mandolin way was too slow most of the ice melted right away! So eventually, I sorted through the ones available in amazon and walmart, and made my choice. I will feature that summer gadget next.

Reader's Photo Gallery #7

Elena (who shared her yummy recipe for minatamis na saging) made pichi-pichi based on my recipe.

Thanks for sharing your photos, Elena!

Bacon-Wrapped Scallops

I do not need to post a recipe here. I just bought some sea scallops (medium-sized)for grilling, instead of the bay scallops (smaller ones) that are my hubby's fave variety, because he says they are tastier. The medium size is just right for the skewers, and I think they are tasty as well (the bigger ones are definitely not!). I wrapped each individual scallops in bacon, held in place by the skewer, 4 pieces in one skewer. I grilled on high heat until bacon was done. Scallops easily cook anyway, and at first I was afraid of high heat, thinking it might dry up the scallops while taking quite sometime cooking the bacon. But I was wrong. It seems that the fat of the bacon kept the scallops moist. The scallops also did not brown as much (in contrast to when I pan-fry them in butter).

Though my husband tends to stick to his basic traditional foods (pan-fried scallops for him), he could not resist but try (especially that he liked the bacon-wrapped dogs), and actually liked these bacon-wrapped scallops.

As a side dish, I boiled sweet corn (nobody here likes grilled corn), and I prepared summer squash and zucchini coated with olive oil and sprinkled with Italian dressing, then roasted on the grill atop a roasting pan with holes, cooking at the same time scallops were. The kids found them delightful (they were surprised!).

Saba Con Hielo

Another summer treat, now that I have seen some yellowish plantain bananas (thanks to elena!), I have finally made minatamis na saging myself, recipe courtesy of elena. Then since it was a hot day, I thought of turning it into saba con hielo, with the addition of crushed ice, evap milk, and some sugar to taste.

Ahhhh, it brings me back to the Philippines....

Reader's Photo Gallery #6

I am featuring two readers here, with their emails and photos, which are one of the sources of inspiration for me. Thank you for your feedback and wonderful messages!!!

(1) THET
Email sent July 28th

Hello po manang, kamusta po? I tried the pandesal and spanish bread again.. But this time the pandesal has corned beef filling!! Yummy po sobra! Though d ko p rin po gaano magamay ung sizes pero basta masarap at makakain ok n ok po yun!!!

And the spanish bread some of them i put margarine and some are butter... Coz ,first try ko po ng margarine eh nagpanic ako kc tulad ng nasa pic nagmelt ung margarine eh the first one was with the pandesal kaya panic ako n sabi ko "hummm dapat yata hindi margarine nilagay ko dapat butter..." so i just gave the first batch of pandesal with corned beef to my husband to let him taste (pinabaon ko po =D) and then i was the one who taste the spanish bread and dang!!! Ang sarap po! Medyo nanigas ung ilalim nung nagmelt na margarine with sugar kasi lumamig na pero po ang sarap!!! Sisi nga po ako kc dko pinabaon eh sana natikman ng asawa ko.. Hehehe

And the picture shown below medyo i baked it to 375 degrees ksi the first batch was kinda lighter eh.. And it wasn't rise that long (nagmamadali po kc para maibaon) heheheh pero masarap daw po according to my husband and his officemates!!! KAYA PO MANANG, maraming maraming Salamat po sa recipes nio and dun din po sa PM mail natin... Nways bef i forgot i change my flour po pala kaya medyo me lasa at di na katulad ng lasang papel po ung bread na nagawa ko... Kc po i almost send a message again to u coz been wondering why my bread tastes like that eh.. Para pong dry ung bread... Until i tried the japanese flour cencia n po dko mabigay ung brand kc ala po english translation eh... Ayun po naging ok n lasa..

Again po maraming salamat!!! Sa uulitin po...=D God bless

(2) JANE
Email sent July 31st

Manang,
Thanks so much for the recipe! It's another achievement for me because of you.First time try and I have made it perfect and yummy!!! My son loves it so much that he ask for more and more....Hubby's still at work. Let's see whats his comment about it.baka hinde na makarating ng babaunin for tomorrow. hehehe... Thank you again Manang! God bless your talent and for sharing it to us! Cheers! =)