Ensaimadas (Philippine Cheese Rolls)
Shared by Ashley <camsmom@talstar.com>

1/2 cup milk
3 cups all-purpose flour
1 tbls dry yeast
3 tbls butter
2 tbls sugar
1/4 cup grated parmesan cheese
1/2 cup all-purpose flour
3 tbls butter
1/2 cup butter
3/4 cup shredded Gouda cheese
1/2 cup sugar
1/4 cup sugar
3 eggs

Heat milk to about 105-115 degrees (lukewarm). Stir in yeast, 2 tablespoons sugar and 1/2 cup flour. Mix until smooth and set aside in a warm place for about 5 minutes.

Meanwhile, combine 1/2 cup butter, 1/2 cup sugar and eggs in a mixing bowl or food processor. Mix (or process) until smooth. Add the yeast mixture (which should have about doubled in bulk). Gradually mix in the remaining flour until the dough is thick enough to handle. (Depending on the weather, it may not take the entire 3 cups).

Turn the dough out of the bowl onto a floured board and knead for 5-10 minutes, or until smooth and satiny. Place ball of dough in a lightly floured bowl, cover with a damp cloth, and let rise for about 4 hours. It will more than triple in bulk.

Turn the risen dough onto a board and roll out into a rectangle about 18" by 10". Roll up, jelly-roll style. You should have a cylinder about 18" long and 2" in diameter. Divide the dough into 12 equal portions. Melt 3 tablespoons butter. Roll out each piece of dough into a rectangle about 6" by 4" and about 1/8" thick. Brush with melted butter and sprinkle with about 1 teaspoon Parmesan cheese. Roll up, again jelly-roll style. You should have something that looks about like a 6" cigar. Twist the ends in opposite directions until the cylinder sort of twists itself into a knot, tucking the ends underneath. Place the rolls on a buttered (large) baking sheet. Cover and let rise again for about 6 hours.

Preheat oven to 250ºF. Bake for 25 minutes. They will be very lightly browned. Remove from oven and immediately
brush with remaining 3 tablespoons butter. Sprinkle with Gouda cheese and sugar.

NOTE: These freeze very well. Reheat in the microwave for about 15 seconds on High.

Makes 12 servings.

Lumpia
Shared by Ashley <camsmom@talstar.com>

1 lb ground meat
1/2 lb ground pork
1/2 teaspoon pepper
2 cloves garlic, minced
2 tablespoon patis (Filipino fish sauce) or soy sauce
1 large onion, chopped
1 can (8 oz) water chestnuts, chopped
1-2 carrots, julienned.
30 lumpia wrappers
1 1/2 teaspoons salt
Salad oil for frying

Paste for sealing:
1/4 cup water
2 tbs flour
Mix together until smooth

In a large bowl, mix all ingredients well. To make lumpia, place 2 tablespoons filling on a wrapper. Fold nearest edge of wrapper over filling; fold left and right sides toward center. Roll tightly toward open edge. Seal with paste. (In order in insure they cook all the way thru, your lumpia should be about as big around as your thumb. Lumpia are not big like egg rolls.) Heat oil to 350 F. Fry lumpia until golden brown; drain. Serve with Lumpia Dipping Sauce. Makes 30 lumpia.

Lumpia Dipping Sauce
Shared by Ashley <camsmom@talstar.com>

3 cloves garlic, minced
1/8 teaspoon salt
1/4 cup vinegar
1/8 teaspoon pepper
Soy sauce to taste

Combine all ingredients; serve with hot lumpia. Makes about 1/4 cup.
 

 

If you have comments or suggestions, email us at
devriesb@ican.net
 

Webpage designed and maintained by Leilani Devries