Yum March 2012 | Philippine Restaurants Menu

Ensaymada Bread #PhilippineRestaurantMenu


A soft texture bread with creamy taste topped with melted butter, grated cheese and white refined sugar. You can create your own toppings of your choice.

Ensaymada Bread #PhilippineRestaurantMenu


1-1/2 teaspoons sugar
3/4 cup warm water
4 teaspoons active dry yeast
1 cup all-purpose flour
1 cup butter, softened
3/4 cup sugar
1 tablespoon salt
8 egg yolks
4 cups all-purpose flour
Melted butter for brushing
grated cheese


1) Dissolve the sugar in the warm water. Add the yeast and let stand until softened.

2) Add flour gradually until well blended. Cover bowl with a damp cloth and set aside in warm place for 30 minutes.

3) Meanwhile, cream butter and sugar thoroughly; add salt and egg yolks, beating well after each addition. Add all-purpose flour gradually, blending well. Add this mixture to the sponge yeast. Mix well.

4) Put dough in slightly greased bowl and cover with a damp cloth and let rise in a warm place for 2 hours.

5) Punch down. Divide dough into desired size of rolls. Roll out thinly.

6) Spread surface with melted butter and sprinkle with grated cheese. Roll as in jelly roll, starting from the lower left hand corner.

7) Place in greased ensaymada molds. Let rise for 2 hours.

8) Bake in preheated oven at 400 degrees F for from 10 to 15 minutes.

9) After taking out from oven, brush with butter and sprinkle with grated cheese and sugar. Yield: 2 dozens.

Spanish Callos #PhilippineRestaurantMenu


Callos had originated from Spain and it is one of the loved dishes in the Philippines, it a slow cooked stew that is made out of beef tripe; cooked with chick peas, tomatoes, paprika and Chorizo. This version uses a mix of tripe, chorizo and pork leg meat.

Spanish Callos #PhilippineRestaurantMenu


400g Ox Tripe, cleaned and cut into 1.5 x .5 in strips
400g Pork Leg meat, cubed
2 pcs chorizo, sliced
1 whole garlic, minced
1 whole red onion, chopped
1 tsp ground pepper
3 pcs bay leaf
1 1/2 cups chick peas, cooked
2 red capsicums, cubed
1/2 cup Tomato Paste
4 pcs tomatoes, diced
5 cups of beef stock
3 tbsp soy sauce
fish sauce
fried garlic
olive oil


1. In a pot sauté garlic and onions in olive oil, cook until garlic is golden brown.

2. Add tomatoes, tripe and stir fry then add 4 cups of beef stock. Bring to a boil and slowly simmer for 1.5 hrs. add more beef stock if necessary.

3. Add the pork, chorizo, tomato paste, bay leaf, chickpeas, soy sauce and simmer for 45 more minutes.

4. Finally add capsicums and flavour with fish sauce and simmer for 25 minutes.

5. Serve and top with fried garlic.

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