Take Two: Empanada

It's only the second time I'm going to make empanada, recipe courtesy of my friend and former officemate, Roge. The first time I experimented was around this same time last year, in time for Mama's birthday which we usually celebrate in the cemetery, being All Saints' Day. That first attempt was a disaster, as I didn't have the proper kitchen tools (read: measuring cup). This time, being fully equipped, I know I can do better.

Better, yes. Can still improve, definitely.

I've practically perfected the filling, it tastes just the way Roge makes it. So on that aspect, I give myself a pat on the back.


However, the dough is another problem.

I was doing great measuring, mixing the ingredients and kneading the dough, except for a few wee bitty times when the dough would stick to the board, which I remedied by scattering flour all over. When it came, however, to the part where I had to cut the dough into 20 equal pieces, which is necessary if I want to have uniform-sized empanadas, and then roll them out into perfect circles, I faltered. I couldn't seem to roll the dough thinly, and into circles ~ they just roll out into shapeless, uneven masses, and continued to stick to the board and the rolling pin. My neck and shoulders were sooo sore by the time I decided to make do with whatever shapes I came up with ~ at least, I can adjust when I folded and crimped the edges. Yun nga lang, di magkakasinlaki yung finished product. :(

Another blunder was when I dropped the first pieces onto very hot oil ~ I should've cooked them in medium-heat oil only. Mabilis tuloy nag-brown yung first batch, which is not really a problem because the filling is already cooked, anyway. But I would've wanted them to turn a golden brown sana, not toasted brown...


When it came to my favorite part though ~ the taste-testing ~ I had to just give myself not just a pat on the back, but a huge round of applause as well. Tasted really good!

I'll just have to work on the aesthetics. ;-)

notes on making empanada

I made my first batch of empanadas over the weekend, and here are a few notes for future reference, just in case you find yourself craving for them and want to make some:

1. It would be a good thing to invest in a measuring cup, a set of measuring spoons, a wooden board and a rolling pin. You'll need it not only for making empanadas, but for cooking and baking in general.

2. Make sure that you have the correct measurements for the ingredients especially when making the dough. In my case, I completely forgot to buy a measuring cup, so I had to make do with what was available to me. The result was not really disastrous, but the consistency of the dough was not exactly what I had imagined it would be. I think it was short of the flour, because my dough was so sticky, it stuck all over the rolling pin and was very difficult to work with.

3. Don't think that you can dispense with the rolling pin, because it will largely affect not only the aesthetic value of the finished product, but it's also necessary so that the thickness of the dough will be uniform on all sides. When I made the dough, and because it stuck to my rolling pin, I thought I could just pat the dough flat using the palm of my hand. Of course it flattened, but I wasn't able to make good dough circles and there were portions that were either too thick or too thin.

4. Deep fry them! Make sure they're completely submerged in oil so that the empanadas will cook evenly. And don't let them stay too long in the oil, they cook easily and besides, the filling is already cooked. Just let the dough slightly brown.

Hopefully, the next batch I make will be a lot better. Tomorrow I'll go get myself the necessary props for a better empanada dough. :-)

(The Overdue) EMPANADA

It's been weeks since my friend Rogelyn's birthday bash at the office ~ same time I promised to post her very special empanada recipe, as well. The delay was caused by too much work but don't worry, here's the recipe. Now I haven't tried this one yet, but over the weekend I plan to. Why don't you and I try it at the same time and compare notes, huh?

ROGELYN's EMPANADA

INGREDIENTS:

For the Filling:
Garlic
Onion
Carrots, cubed
Potatoes, cubed
Green peas
Raisins
Cheddar cheese
3 pieces chicken breast fillets, boiled in salt and ground pepper)
Oyster sauce (this is the secret ingredient)

For the Dough:
2 cups flour
1/4 cup white sugar
1/2 tsp baking powder
2 eggs
1/4 butter (melted)
1/4 cup water

DIRECTIONS:

Empanada Filling:

1. Sauté garlic and onion.
2. Add cubed carrots, potatoes, and the green peas. Mix well.
3. Shred the chicken breasts into small pieces and add to the mixed vegetables. 4. Season with oyster sauce.
5. Add raisins and cubed cheddar cheese.
6. Let stay in the fridge for at least 3 days. (Roge says the longer the filling stays in the fridge, the better it tastes.)

Empanada Dough:

1. Mix the flour, white sugar,and baking powder in a bowl.
2. Beat the eggs and add the water and melted butter.
3. Knead until dough is smooth and satiny.
4. Cut into 20 equal portions.
5. Roll out dough into perfect (if possible) rounds, about 3.5 - 4 inches in diameter each.
6. Place a generous amount of filling in the center. Fold in half, forming a half-moon.
7. Crimp around the edge of the empanada.
8. Fry in deep hot oil. Be sure to drain out excess fat!


The recipe is, admittedly, a bit labor-intensive. Roge says she even cuts the raisins into halves! But you needn't do that, really. Just follow the instructions as faithfully as you can and I can guarantee, you'll make mouth-watering empanadas just the way Roge does. ;-)

Apple French Tart

My boss took us out to lunch at this lovely restaurant in Pasig, near Tiendesitas, called PANCITERIA DON JACINTO.

We had the most sumptuous Chinese lunch, consisting of El Nido soup, salt-and-pepper spareribs, pancit canton, roast chicken, steamed lapu-lapu, yang chow fried rice, and their specialty, camaron rebosado. THese were cooked in very thin batter and right on top of the tiger prawns are thin, delectable slices of ham. Very good indeed!

TO top off this delicious feast, we had Apple French Tart, and one bite immediately sent us to dessert heaven.



I swear I'm going to find out how this is made.

Cream Puffs by Dulcinea

Yup, churros and paella aren't the only specialties offered by Dulcinea. Their cream puffs are also to-die-for, with its delectable cream filling and caramelized honey on top.

Great with a tall glass of iced tea, even more wonderful with a steaming cup of brewed coffee. I could use the pairing just about now.

Portuguese Egg Tarts

My cousin Kat and I went on a trip to Macau late last year. Aside from taking in the sights - the Ruins of St. Paul, The Venetian Macau, the Macau Tower, and the numerous churches and museums, among others - we also had the time of our lives sampling Macanese cuisine Portuguese egg tarts became our favorite.


These egg tarts are made with a puff pastry casing, with caramelized custard centers. One store which sells them in Macau makes exceptionally good ones, with a very generous sprinkling of cinnamon to add to the flavor. This lovely pastry originated from Lord Stow's in Coloane island in Macau, established by Andrew Stow, a British, who modified the original Portuguese recipe to make the ones which are now commercially sold.


The Lord Stow's branch in Mall of Asia has since then become a haven. Archie is himself a convert. You probably will be, too.

Honeyed Squash Muffins

On a recent trip to Bohol, I discovered this unique, tasteful, and organic pastry specially made in Bohol Bee Farm. My friends and I had our first taste when we were each served a piece right after we had checked in. To go with this delectable pastry as our welcome snack was their special blend of lemongrass juice, also a resort specialty.


A friend of a friend, to whom I gave a few pieces when I got back home, liked it so much that she searched the Internet for a similar recipe. I say "similar" because I knew that even if asked, the people at Bohol Bee Farm would never give out the recipe, being a trade secret and all. This friend, however, only managed to get ahold of a zucchini muffin recipe. I told her that maybe she can try to substitute the zucchini with squash, as the recipes would probably have the same concept. Not sure if she'll give it a go but I told her I'm a willing guinea pig, just in case.