Filipino Recipes - primary Food, Worldwide Influences

The roots of Filipino food are not your typical Asian fare, for instead of heavily spiced and aromatic food, instead we have original east Asian cuisine but combined with modern influences from the west, including America and Hispanic countries. Often with Filipino food the recipes feature bold combinations which accentuate each other.

Here's a formula that emphasises the worldwide influences on the original cuisine of the Filipino regions. Originally from Spain, these "Mallorca Pastries" are a common foodstuff eaten over many of the islands over the country, and a delicious treat to feed your family.

Food

Ingredients

2 pounds of flour
8 ounces of butter
5 eggs
200ml milk
1.5 ounces of bakers' yeast
Pinch of salt
Icing sugar

Start off by shredding the bakers' yeast in a bowl or pan of milk, then crack open the eggs and whisk them, adding them to the yeast with a slight salt.

Take someone else bowl and beat the butter until it's nice and spongy. Spread the softened butter over the dough. Now, form the flour so that it resembles a shallow cone with a hole at the top, then pour the mix into the centre. You can pick which size to make them, from smaller individual bites to larger concoctions. I find that colse to 60grams (2 ounces) is fine for each one.

Now, use your hands to knead the blend and form a ball, exterior them up for colse to 24 hours in the fridge. After this, let the yeast rise for up to four hours at room temperature, until they roughly double in size and bake for 15 minutes at 180 degrees centigrade until they take on a lovely golden colouring. Let them cool and sprinkle with your icing sugar. Done! Now you just have to be quick and eat them before everyone else does...

Filipino Recipes - primary Food, Worldwide Influences