I was watching how the boy operates the oven while having hot chocolate and hot pandesal. He placed several bread trays with bare hands. Closed the oven door, pulled a lever and pressed some switches. I can never do that with my ordinary baking oven at home. I need to pre-heat it for about 30 minutes and carefully bring in the trays with a long wooden ladle. It is sure warm in this place but not as hot as in mine. Maybe it is now time to switch to convection type.
The place is Pan De Manila. We decided to have our breakfast here before reaching our destination. It is often not crowded, which I think is good. During breakfast hours we usually spent 30 minutes to one hour waiting in-line in major fast food restaurants. Quick eat in place like this saves us time.
I find the bakery unique due to its classic motif. Date way back 70’s I guessed.
We initially bought cheese bread and hot chocolate. Then a couple of hot pandesal. The establishment name is suggestive of pandesal as flagship product so we should have asked immediately. We brought the cheese bread home as pasalubong to our kids.
The hot chocolate taste fine but the pandesal was a bit sloppy. It was too big for its weight. About 40% of volume was air space. It was not surprising though. Most bread nowadays are made this way.
Taste flat. The place where I grew up should be blamed for this. Bread in rural areas are baked to stand by itself or just with hot coffee. Bakery experts explained it years ago. Rural people usually never buy spread. So they recommend making pandesal and other bread more flavorful by adding sugar, cheese and the likes. The reverse is observed in urban places.
There were several spreads to choose from. We’re going to include it the next time.
You have done reheating old rice in newly cooked one, a meat viand, eggplant, ladies finger and cooked a chicken egg. Then, maybe you have not tried this one yet. Placing an old pandesal in a nearly done rice.
If you think the pandesal you have is tough as a rock. Try the trick and it will be soft and good to eat after kissing a nearly cooked rice for few minutes.
For four consecutive days, my pack breakfast which were pandesal bread had taste of soap. It never smelled like one but a faint lingering flavor was manifesting on every bite. It was a turn off and I felt like not eating it. However, I was not sensitive enough to throw the pandesal away.
What could be the reasons why bread had an off taste? I am sure any baker would never intentionally add any off ingredient. It was more likely a negligence. The flour was stored near dish washing soap. The equipment, tables and processing area were washed but not properly rinsed and the residual soap mixed with the prepared bread. There are many things that could happen due to carelessness, not only making the taste bad, but the whole bread dangerous.
Rumor! A large and popular bread factory was forced to transfer to other location. It was a necessary move to save their product from customer dissatisfaction. Their previous plant was near the soap factory and their bread products were getting soap flavor.
They look like a slice version of banana cue. My son and his play mates thought it really were.
It is a good way of recycling unconsumed and toughened bread.
10 pcs. pandesal bread, sliced
2 cups brown sugar
3 tablespoon butter
2 beaten egg
- Slice pandesal bread.
- Deep pandesal in beaten egg.
- Heat in frying pan.
- Melt butter on a frying pan over medium heat.
- Stir in brown sugar until dissolved.
- Add pandesal.
- Roll until coated.
While they were in pediatric clinic, waiting for baby’s turn to undergo monthly check-up, I took about 500 meters walk to the newly opened malunggay pandesal bakery. My real purpose was to buy some malunggay bread so I was willing to wait even if there were lots of people in waiting line.
It seems this establishment is baking one and only product, the malunggay pandesal. Several racks with numerous trays are arranged around the room but all of them only contain the specific bread. I am hoping they could develop other healthy breads like guyabano monay, mangosteen biscuits, pineapple tart, mango loafs and the likes.
I got the bread after few minutes of waiting. Each bread cost two pesos. I ordered ten pieces so the damaged I incurred was 20 pesos. Not bad.
Each malunggay pandesal looks expensive. About two times smaller than what morning pandesal vendors are selling. It taste delicious however. The desirable flavor compensates for its smaller size. My wife agrees. Perhaps other customers feel the same way. People keeps on coming even if the bakery offers the one and only bread line.
The bread is delectable but its taste is not suggestive of maluggay. I tried sensing the plant flavor but there was none. There are several green dots that can be seen on surface and inner portion. Its none other than malunggay leaves I guess.
Malunggay pandesal sounds like a bread made of malunggay leaves as main ingredients. Maybe the more correct term is “malunggay flavored pandesal“.
I took clearer pictures at home.
Malunggay bread or the malunggay flavored bread has been out in the market place for quite a period of time. Though the product is existing, it is not usual for a bakery to make it a front liner. A main product to compete with the highly competitive bakery venture.
A rare sight. This newly opened bakery is selling Malungay Pandesal as its main product. A large tarpaulin is hung on establishment front.
Introducing…. MALUNGGAY PANDESAL, HOT 24/7.
– Rich in Vitamin C, Vitamin A, Calcium and Iron
– Antioxidant Food Ingredients
– Immune System Booster
– Good functioning of Liver
– Lower Sugar Level of the body
– Proper Digestion/ Anti-inflammatory
– Anti Virus
– Good Blood Circulation
– Powerful Cure for UTI
I wanted to try but I was on the rush. There are several persons falling in-line and the sale staffs were busy on other matter I never knew. Anyway, I still have plenty of time to buy it later.
See the follow-up post!