Pan de Sal Revisited

I guess it was just natural for me to then move on to making pan de sal after a very successful ensaymada experiment. It's no longer an experiment, I suppose, as I have made ensaymada a few more times the latest batch always better than the previous. I froze half of the dough of the most recent one. I'll tell you how the frozen dough works in comparison to a fresh one in a future post.

But anyway, this post is about pan de sal. It's been a while since I made pan de sal. I was disheartened as all my attempts in the past fell short of my "ideal" pan de sal. (read earlier post on pan de sal). We've never made it at home in the Philippines that is why my "ideal" pan de sal is store bought hot pan de sal. Our neighborhood bakery bake pan de sal all throughout the day. You're almost always guaranteed to get hot pan de sal any time you feel like it.

Although pan de sal is available here down under they are normally not freshly baked. They are either frozen or, if you’re lucky enough to have a Pinoy bakery nearby, already packed but never fresh from the oven. There is no other way for me to get hot pan de sal unless I bake it myself.

Thank God once again to Miss Eufemia C Estrada who wrote a really wonderful book that renewed my interest in baking! I, of course, used her recipe which she apparently got from Dexter Rebolledo (of the famous Dexter’s Bakeshop & Coffeeshop in Manila).


I was a bit ambiguous about step 2 of her recipe but nevertheless the resulting pan de sal smelled, looked and most importantly tasted like my "ideal"!

Here's the recipe:

Dexter's Pan de sal

2 tablespoons active dry yeast
1 cup lukewarm water
1/3 cup sugar
1 teaspoon salt
1/2 cup hydrogenated shortening
2 egg whites
1 cup scalded milk
1 cup lukewarm water
7-8 cups flour

1. In a bowl, sprinkle yeast in lukewarm water. Wait about 5 minutes for yeast to dissolve. Add sugar and wait for the mixture to bubble. Add the salt, shortening, egg whites and 1 cup flour to make a soft dough. Mix by hand thoroughly. Add 1 cup milk with 1 cup lukewarm water. Add all of the flour. Knead until smooth. Form into a ball and let rise until double in bulk. Do not cover with cheese cloth. Do not brush with butter.
2. After dough has doubled in size, divide into 3 parts. Flatten each piece into a rectangle and place one on top of the other.
3. Divide rectangle pieces into strips. Powder the strips with bread crumbs. Cut into serving pieces. Place each piece on slightly greased cookie sheets, standing on cut side. Bake in preheated 450F oven for 15 minutes. Yields 62 pieces.

Som Tam/Som Tum (Thai Green Papaya Salad)

EatingAsia has inspired me to purge my collection of cookbooks/food magazines. You see, my idea of bedtime reading is either a cookbook or a food magazine. Over the years I have accumulated quite a collection as a consequence.

During this purging I stumbled upon a Thai cookery book (Lemongrass & Sweet Basil by Khamtane Signavong) that I bought about a year ago but never read/used. In it was a recipe for Som Tam/Som Tum (Thai Green Papaya Salad) that I’ve been meaning to try to prepare at home.



I was never fond of ripe papaya. I find its green papaya more appealing and full of potential. There's the traditional Filipino green papaya pickle called achara. It is also the preferred ingredient for tinola rather than sayote. And no adobo sa gata (San Pablo, Laguna version using duck or water buffalo meat) would be complete without this versatile ingredient.


Anyway, before I get sidetracked, the focus of this post is Som Tam/Som Tum which I made for the first time a few nights ago. Green papaya is quite difficult to source Down under but thankfully my parents have couple of trees bursting with fruit in their tiny garden. The other ingredients needed for this dish are readily available in the typical Pinoy pantry.

This salad is good as an entree or as a side dish. For dinner that night we had it with lechon kawali (roast pork).

Som Tam/Som Tum - Green Papaya Salad (Lemongrass & Sweet basil – Khamtane Signavong)

3 cloves garlic
3 bird’s eye chillies
30g roasted peanuts
30g dried shrimps
8 cherry tomatoes
3 tablespoons fish sauce
2 teaspoons palm sugar
4 ½ tablespoons fresh lime juice
250g sliced green papaya
4 snake beans

1. Using a pestle and mortar, pound the garlic, chillies, peanuts and dried shrimps to a fine paste.
2. Mix the paste with the cherry tomatoes, fish sauce, palm sugar and lime juice.
3. Mix well then add the green beans and papaya. Stir to mix without breaking up the papaya.

4. Serve with some grilled or barbequed meat or fish.