"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Sunday, October 29, 2006

Pandelimon de Patatas

This month, the LP 15 is entitled "Recycled, Reloaded." Very appropriate for the culture who "waste not, want not." Visions of my recycled foods come into mind, both for re-cooking and for other valuable uses to lessen my contribution to the waste dump. How do I recycle foods? Let me count my ways.

First off, if I can freeze them, I do them in servings of one for quick lunch fix at times I am alone (or for my son who craves for heavy merienda). If I have leftover Korean beef and mashed potatoes or rice, or kare-kare with rice, or adobo with rice, I place them in a foil-lined small loaf pan and wrap, then freeze without the pan. I reheat these in oven toaster for 30 minutes at 350 deg prior to eating.

Second, I "remodel" some grilled or slow cooked meaty dishes to come up with new ones. Pancit, chicken empanada, chicken-veggie egg drop soup, chicken sopas and chicken mami noodles come to mind when I have leftover roasted chicken; special fried rice and ham-veggie omellet when I have leftover veggies and ham; beef siopao and asado roll when I have leftover beef pares; and fish lumpia, escabeche, sarsiado, or dinengdeng when I have leftover grilled/fried fish.

Third, I turn my old bread slices into bread pudding, french toast, biscocho or bread crumbs.

Fourth, I may not re-cook them. All biodegradable scraps (veggie peelings, seeds, or bones) and leftover I produce from my kitchen either go to chicken food bucket (goes to my MIL) or to my compost bucket (goes under the garden dirt). I do not consider them "waste" at all.

That said, I have tons of recipes in mind for this round of LP hosted by Lafang. But I do not have the luxury of time to post the recipes, or I might have posted about them in past entries, and I do not want to be redundant. Hence, I have decided to post two of them: Pandelimon de Patatas is my first entry. The next post will be Fish Lumpia.

I do not claim originality for this recipe. It so happened that in my wish to make use of leftover boiled potatoes, I looked for recipes for rolls/breads making use of them, as usual, from my fave bread machine recipe source, breadworld.com. I found Potato Dinner Rolls. After it was baked, it reminded me so much of pandelimon; hence , the name I gave it. I just omitted the egg glaze. I can't give you the link to the bread machine recipe because they seem to have deleted that and replaced with the conventional method (that is the link I used). Here is the bread machine version, edited by yours truly. The first time I made it, the dough was too sticky to form into balls. So on my second time (I baked again per husband's and son's request), I added more flour while the BM was kneading, and it solved my problem).


INGREDIENTS:

1 / 2 cup milk
1 / 4 cup potato water
1 / 2 cup boiled and mashed potato
1 / 4 cup butter or margarine
1 large egg
1-1/2 teaspoons salt
3 cups bread flour + 2-3 tbsp while kneading
1/4 cup sugar
2 tsp Fleischmann's bread machine yeast

DIRECTIONS:

Mix the milk, potato water and mashed potatoes and heat in the microwave for 30 seconds or so. Add the butter and egg, beat to mix then check temperature. It should be between 70-80 deg F (room temp). Pour into the bread machine pan. Add the dry ingredients. Set at dough cycle. after about 10 minutes, start adding flour gradually so that the dough is not too sticky (try to poke from time to time with fingers). It should appear relatively smooth and moist, not wet and flaky. The kneading ends on the 30th minute, then it rises for 1 hr.

Transfer the dough on a lightly floured surface (it will shrink). Divide dough into 15 equal portions (around 2 ounces if you are using a scale); form into smooth balls (sprinkle with some flour again as you get a new ball. Shaping this takes practice. The surface should not be too floury or you won't shape effectively, but must not have too little flour so that it becomes sticky and the surface of ball appears very rough). Arrange balls in parchment paper-lined baking pan as shown in the slide. Cover with damp flour sack in a draft-free place until doubled in size, about 1 hour.

Bake at 375oF for 15-20 minutes or until done. Remove from pan and serve hot; cool on wire rack completely then place in ziploc those you will not consume right away. Very good as chicken sandwich or toasted with cheese on top.

Announcement: Breadworld has a bread brigade movement. If you are in the US or Canada and a baking-with-yeast enthusiast like me, join for free recipes and coupons.

LP 15 entry

13 comments:

  1. manang, ang sipag mo talaga! this is again an interesting entry. how i wish i could bake! dyan ako useless. thanks for joining lasang pinoy 15.

    ReplyDelete
  2. mike, if you have an oven, there's no reason you cannot try baking. The fears on baking yeast rolls are overrated. Cakes are easier, although fancier. Baking, they say, is an exact science, but after three years of baking on my own, experimenting both in cooking and baking, I can say that both are equal in science applications, and both can be forgiving. There are just some ingredients that have to be in the right proportion, but still, you can always adjust. It is the freshness of your ingredients that matter most.

    ReplyDelete
  3. Hi Manang,It's me again,you said that I can use this recipe to make Supersoft Ensaymada with my BM right?I just have to add egg yolks (Is it 2 egg yolks? what about the cheese ,how much cheese do I have to put?Thank you ulit.

    ReplyDelete
  4. Hi Luz,
    I actually have not tried it myself, just an idea. I encourage you to try experimenting, maybe add 2 or 3 egg yolks, and add crumbled feta cheese (2 oz) to the flour before mixing in with the rest. :)

    ReplyDelete
  5. Thanks, any brand of feta cheese:) I will try that.I will let you know.

    ReplyDelete
  6. Hi Manang,
    I just want to let you know, I made some SSE
    with this Padelimon recipe,and added 2 eggyolks and 2oz. cheddar cheese(I do not have feta cheese
    available at this time)Masarap and malambot siya,next time doblehin ko ang ingredients hopefully di aapaw.Thank you sa advise.I'm so happy.

    ReplyDelete
  7. Hi Luz,
    Thanks for the feedback. Now you seem to have experimented more with my recipes here. Haha!
    I should try that too!

    ReplyDelete
  8. Hi Manang,
    I made pandesal with this pandelimon recipe of yours nilagay ko sa warm oven para sa rising time for 15 minutes pero nung icheck ko parang di sila umalsa.Dahil kaya sa mashed potatoes?Please advise.Thanks.

    ReplyDelete
  9. Hi Luz,
    They should rise...try to troubleshoot - di ba masyadong mainit? di luma ang yeast?
    Paborito pa naman namin yan as dinner rolls...

    ReplyDelete
  10. Magtroubleshoot nga ako next time,maybe di masyadong mainit ang oven.At maybe yung yeast na
    binigay sa akin ng co-worker ko, alam ko di pa expire, pero I remember na sabi mo it's better to
    use up within 6 months after naopen na.Bibili na
    lang akong bago to make sure.

    ReplyDelete
  11. Hi Luz,
    Re yeast, use up within 6 months pagka-open. Pero check expiry date para masiguradong bago lang sya.

    Anyway, I tried making potato peasant bread today at halos parang jelly ang dough ko...makes me wonder if it has something to do with the humidity level...

    ReplyDelete
  12. ate can i make your pandelimon or pan de patata recipe manually? i dont have gudget like nread machine or even the electric mixer so the only thing i can do is manual. can i do this manually?...how? please help. thanks

    ReplyDelete
  13. Hi Anonymous,
    Pwede. Same ingredients. Separate liquid from dry. Mix the mashed potatoes with the liquids and mash well so you don't have clumps. Heat up to room temp (or let sit in room temp for 30 minutes and check if no longer cold). Place the dry ingredients in a bowl and make a well at the center. Using wooden spoon, gradually mix from center going round and round until you have a soft dough (stop mixing while you still have a bit of flour at the sides). Transfer to a floured countertop and knead for about 8-10 mins. Cover with damp cloth or greased cling wrap and let rise for about an hour. De-gas (or punch) and cut, and shape into balls about pingpong size. Follow as directed above for the rest of the instructions. :)

    ReplyDelete

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