Friday, 24 October 2014


freshly baked at 6AM in the morning
Pandesal (from spanish pan de sal means "salt bread") is a local bread in the Philippines. I grew up with this bread and an all time favorite for the whole family. You can have it for your breakfast, snacks or whenever you want to. Enjoy with your favorite spread or ham, egg, sausage, cheese, soup or what-have-you. Back in Manila you can find this at the every bake shop you could see, just few blocks away from the house there is a bakery. And they always have it fresh as its demand is high so everyday you'll get to have a freshly baked pandesal, what a treat! I remember when I was pregnant with my 1st child, I ate pandesal everyday with cheese on it and chicken macaroni soup. 

Ever since I moved here in Singapore I always think of this bread (as this is my favorite), where to buy or how to bake. The idea of baking bread terrifies me due to the use of yeast. If you don't know how to use this properly you'll not gonna have the bread that you want. So buying will be the only option.  I found a place where I can buy but I need to really set time to purposely go there, it's a bit far from my place and of course it's commercialized, expensive and the quality is not there. The texture is so fluffy and expensive, not economical.  And so I'm wishing to bake this bread. I read lots of recipe, topics about yeast and the different types of it and the preparation. And so I thought I can do this. I attempted thrice but I wasn't able to have the texture that I really want not until I made some adjustments and use another way of preparing the dough. I was able to have that soft, fluffy and meaty bread. Sharing out this recipe as my family really enjoyed this Pandesal and hope you too! 

Preparation : 4 hours
Baking Time : 15 Minutes

2 cups all purpose flour
2 cups bread flour
1 pack/sachet of rapid yeast 
1/2 cup sugar
3/4 teaspoon salt
6 tablespoon softened butter
1 tablespoon oil
1 piece egg
1/2 cup water
1/4 cup evaporated milk
1/2 cup fresh milk
 1/2 cup bread crumbs

1. Combine flour, sugar, salt and yeast in a mixing bowl.
2. Lightly mix the dry ingredients using your dough hook of stand mixer, add egg, butter and oil, set aside.
3. In a separate bowl, combine fresh milk, evaporated milk and water and heat in the microwave for 30 seconds or stove for 15 seconds (do not boil).
4. Pour the wet ingredients to the the dry ingredients and mix the dough using Speed 2 of your stand mixer. If using hand ensure your incorporate all the ingredients together.
5. in a flat surface, put a plash of flour and knead the dough according to the consistency you like. I suggest you knead it for 10 minutes.
6. In a dry bowl, spread a little oil before placing the dough.
7. Cover with cling wrap and let it rise for 1.5 hours or until it double in size.
8. Take out the dough from the bowl and start to mold. I use 1/3 measuring cup and scoop out the dough.
9. Once cup out, roll the dough in circular motion (dust your hand with flour before doing this)
10. Dip each rolled dough into the bread crumbs and placed it in the baking tray.
11. Once done, cover the baking tray with cling wrap and let it rise for another 1.5 hours or until it double its size.
12. Preheat oven to 170C and bake for 15 minutes.
13. Placed the Pandesal into wire rack to cool down.

Served with your favorite spread and coffee!

Thursday, 23 October 2014

We Travel. We Learn. We Become Happy

As we grow, we are not contented with what we do or have. Doing the mundane stuff bored us a lot and we become dissatisfied, unhappy. In order to avoid such pain and agony of being unhappy, we explore. We pack our things and decided to go places. Places that we never been to. A place that excite us. A place that agitates our sense. We travel to far places with friends, family, significant others or just simply by ourselves. We explore, we try, we learn new things. Things that makes us realized how lucky we are to be given such opportunity to be in that place, to eat the food and to have a conversation with a local people. We became amazed with what we see, experience and it reaches back to our senses how wonderful life is. And eventually we become happy but never contented.

taken at Lake Tahoe in California last 2013

And so I quote from my favorite travel author, Pico Iyer , "We travel, initially, to lose ourselves; and we travel, next to find ourselves. We travel to open our hearts and eyes and learn more about the world than our newspapers will accommodate. We travel to bring what little we can, in our ignorance and knowledge, to those parts of the globe whose riches are differently dispersed. And we travel, in essence, to become young fools again- to slow time down and get taken in, and fall in love once more.

Thursday, 16 October 2014

Banana Cinnamon Muffin

We are a fan of banana. It's always on our grocery list as this fruit has a lot of health benefits as shared in my previous post. You can read the health benefits of banana here. Since I saw some banana can be turned into something I decided to baked banana-cinnamon muffin for my active kids. I personally like some toppings for my cupcakes or muffins and am thinking of almonds. But since my son is allergic to nuts so I decided to make a plain and one with almond. Am sharing this quick and easy recipe, hope you'll like it. Enjoy and happy baking.

Preparation Time: 15 minutes
Baking Time: 10-15 minutes

1 1/2 cup flour, sifted
1 teaspoon baking powder, sifted
1 teaspoon baking soda, sifted
1/2 tsp salt, sifted
2 teaspoon cinnamon powder, sifted
3 large banana mashed
3/4 cup white sugar
1 egg
1/3 cup melted butter
1 teaspoon vanilla extract
almond - optional

1. Preheat the oven for 5 minutes at 175C
2. In a bowl, combine flour, baking powder, baking soda, salt, and cinnamon powder. Set aside
3. Combine mashed banana, sugar, egg, melted butter and vanilla extract. Whisk properly until smooth.
4. Combine the wet ingredients to the dry. Slowly combine the flour and etc to your banana batter. Make sure all ingredients are smoothly mix.
5. Line up the muffin tins or baking paper.
6. Scoop the the batter to the right portion. Put some almond on top, up to your preference.
7. Baked for 10-15 mins for 175C.

Served the muffin with hot cappuccino!

Thursday, 9 October 2014

The Opera House in Wroclaw

This Opera House or popularly known as Wroclaw Opera is just right beside the hotel where I stayed for thirteen days in Wroclaw, The Monopol Hotel. The place is located at 35 Świdnicka Street, Wroclaw, Poland. It's a beauty that you don't want to miss. Everyday, I can hear performers practicing their piece. This place was opened in 1841 was then known as Breslau Opera.

Am not a big fan of opera but the feeling when you hear the performers sing is majestic. It is like you were time traveled to the days where mobile phones have not been invented. Where like is so simple yet enjoyable. This structure has been a witness to many political, social and economical changes happened in Wroclaw and in Poland as a whole. What awe me is the fact they still managed to maintain this place that is functional and the beauty is still there. I really believe that one does not need to built new things but to keep and enrich what they have.

Thursday, 14 August 2014

And Yes you Thought You are Fine But You are Not

Life has has it's way of making you realized that the pain you had before will surfaced on you are at your lowest. You repressed, suppressed or whatever you may call it on what you had before. And once you experienced the same it will just come out just like that. And yes you thought you are fine but in reality you're not. The pain of the past is still there and it lingers. You thought you had forgiven but not. You just forget about it but when there's a thing that will remind you of it, you snap. And you can't contain it, you just turn yourself against the world. You hide, you run away and you're out of touch.