Another food item adapted by Filipinos from the long list of Spanish delicacies, the Philippine ensaymada is derived from the Majorcan ensaïmada.
While the “ensaïmada de Mallorca” is made with strong flour, water, sugar, eggs, mother dough and pork lard, in the Philippines the local ensaymada has evolved over the centuries into a type of brioche made with butter instead of lard, and topped with sugar and grated cheese (usually aged Edam cheese known locally as queso de bola).
Upscale versions of ensaymada are topped with butter cream. Ensaymada is available throughout the Philippines with the quality depending on the baker or shop. A popular snack item among Filipinos ensaymada is best eaten when fresh and with hot chocolate, particularly during the Christmas season when temperatures are cooler than normal.
Mabuhay ang ensaymada!
Pan de sal is the Filipino’s favorite breakfast buns that many generations of Filipinos were raised on this crusty bread. Philippine cultural anthropolgists say that although the name pan de sal is Spanish in origin, this bread roll was actually introduced to the Philippines in the 16th century by the Portuguese.
Pan de sal is traditionally served for breakfast with butter, cheese, scrambled eggs, jams, jellies or coconut jam. Best served right off the oven, its crusty top conceals a puffy and tasty interior.
Even a day-old pan de sal can be tastefully recycled by smearing it with globs of butter for toasting, eventually topped with one’s choice of accompaniments such as chopped sausage or corned beef. Fresh pan de sal is also perfect with a cup of hot, steaming chocolate. Yummy!
Mabuhay ang pan de sal!