Pan de Sal(-ita): Why Filipino Americans Should Cook More Often

Nothing beats fresh bread in the morning! Especially if it's Pan de Sal. But how many of you know how to make it?

Pan de Sal has long been a Filipino staple, making its appearance on the breakfast table right next to a cup of coffee or some hot chocolate. Many Filipinos will tell you that it was derived from the Spaniards, while a few handful claim we borrowed this recipe from the Portuguese. The bread is known for being slightly sweet and great with nearly anything - so much so that these warm little treats have made their way to the Filipino dinner table, paired with coffee ice cream for dessert.

Filipinos are a welcoming people who take food seriously - a huge part of Filipino culture is to gather together and eat. There's almost always too much food and you never leave a gathering without something to take home.

Filipino Americans are all too accustomed to these tummy filling traditions and I find that most of us are familiar with the Tagalog names of Filipino dishes before we can say complete sentences on our own. In fact, I clearly remember thinking Tilapia was a Filipino word for a type of fish (for years) before I realized it was Tilapia to everyone else in the world! But that's what I love that about the culture - that you can learn so much just from what's on your table.

But I think it's important to take this a step further. A lot of Filipino dishes are handed down from family member to family member, from Lolas to apo, and you know what they all have in common?! NO ONE knows the exact measurements to the ingredients!! You toss a little patis (fish sauce) there with a little suka (vinegar) and make sure it taste's "just right". This is great because every family has their own tradition.

Unfortunately, many Filipino Americans will lose these family recipes along the way. One reason is because there's no real way to write some recipes down - they're always changing to fit a family's preference, or some people simply forget how Lola used to do it. Others believe that Filipino cuisine is just not as healthy as other cultures and practice cooking other entrees ( I beg to differ on this one - on my most recent trip to the Philippines, I found fresh pandesal baked with malunggay leaves! They were green bread buns and tasted just as yummy. Check out the video below). An even bigger reason for losing family recipes is that some second generation families aren't comfortable with the language to talk to the older generation, so recipes don't get passed down.

There are many different reasons for not cooking Filipino food and as with everyone's recipe for adobo or sinigang - it's all going to be a bit different. Just like this pan de sal recipe we're going to make.

I like the way it tastes, because it's plain - but in a good way. Sometimes I feel like making it with a bit more sugar, or making it saltier and I adjust from there. But the point is, it's a good starting point. So if you don't have a Pan de Sal recipe for your family, here's where you can make it your own!

What's more important though, is that you do this with your family so a little culture stays alive in all of us!

Tip: Pan de Sal is known for having a slightly crunchy, crisp outside and a soft fluffly inside. Be patient as it rises. Don't keep poking it, just let it do it's thing. And breadcrumbs? Yes - you have to roll it in breadcrumbs to give it that signature powdery texture. It's messy, but its also what makes pandesal pandesal! Otherwise, you're better off getting the dinner rolls at Costco!