To fans of Bread Talk, it is literally the best thing since sliced bread. A signature Bread Talk bread is a meal in itself. Too many forms, textures, fillings and colors to choose from. I love their floss breads and curry buns, but it’s claypot chicken that twirls in my mind almost everyday since my first and only claypot chicken. The black bun is filled with traditional Chinese three-cup chicken (cooked mainly in a cup each of soy sauce, sesame oil and rice wine, and livened up with basil, chili, scallions and spices). The earthy bun is chewy and the inside is more spicy than savory. Just when your taste buds open up, ubos na pala. One is not enough.
Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2015
“A rose by any other name would smell as sweet,” Shakespeare couldn’t have written it any better. Web trawling led me to discover that the enduring lahi, a mainstay in the local bakery business, so unlike pan de sal, monay, ensaimada or pan de coco, is called by many other different names, from the idiosyncratic kabukiran, kalihim, lipstick, bellas, ligaya, maligaya, alembong, bukirat, balintawak and floorwax to the acceptable pan de red and pan de pula to the downright hilarious pan de regla. Gross as it may sound, I have to construe that regla is the Filipino word for menstrual flow. The name pan de regla is said to have originated from its semblance to a rolled up used sanitary pad. Funny or crass? There’s more to the Filipino cultural quirks than meets the eye.
Going back to lahi, the tinapay or kankanen (bread) with the sweetish red pudding is made of day-old bread, milk, sugar, eggs, vanilla and red food coloring. As yet, the best lahi I’ve had in Ilocos is from Pasuquin Bakery, the panaderia famous for Pasuquin biscocho. It’s not always available, however. Business must be brisk.
Photographed by Blauearth © Blauearth™ All Rights Reserved