Festive Bulacan “Pinaso” Dessert (a step-by-step guide)

Pinaso

Today’s recipe is also from the historical cookbook, Kasaysayan ng Kaluto ng Bayan, (Zita Publishing Corp., 1993), penned by the late Bulacan food historian, Mrs. Milagros Santiago-Enriquez, and translated in English by BlauEarth for this post. If you enjoyed gorgorya, you’ll likewise enjoy pinaso and its cross-cultural character. Said to be Mexican in origin, the dish dates back to the Manila-Acapulco Galleon Trade.

Pinaso is the Filipino word for scorched. Tourists visiting Bulacan, Tita Mila wrote, take joy in the unique way of preparing the dessert. Indeed, one of the memorable dishes featured by Chef Sandy Daza on Lifestyle Network’s FoodPrints that earned the nod of the foodistas among the crew. The taste is a cross between leche flan and crème brûlée.

Pinaso

I did an all-new picture guide for your reference. Dayap was unavailable so lemon rind was used. You can perhaps tweak the sweetness to suit your preference.

Ingredients:

2 cups milk
½ cup granulated sugar
1 cup finely crushed saltine crackers
5 eggs
dayap rind, grated
1/4  cup granulated sugar

Pinaso

Preparation:

Mix together milk, eggs and crackers and cook until thick. Add dayap rind and the 1/2 cup of granulated sugar. Pour mixture into a shallow dish. Sprinkle top with the remaining 1/4 cup of sugar. With a “nagbabagang siyanseng bakal” (red-hot steel turner), scorch the surface until sugar turns into a deep amber caramel.

PinasoPinaso

Revive the dying Filipino customs and traditions with this utterly simple but lovely treat. Maligayang Pasko!

Thanking food historian Milagros Santiago-Enriquez for the recipe, the Lifestyle Network’s FoodPrints and Lynne.

Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2013

On Spotlight: Batac Empanada by Lanie’s

If I were asked to choose what my Last Supper would be, it’s got to be Batac Empanada by Lanie’s Empanada at the Batac Riverside Empanadan.

She wouldn’t tell me her secret, but I’m certain, there is something about Lanie’s empanada that makes it the best among the rest. The shell is crunchier and the over-all taste leaves you wanting for more. Even my visiting Manileño friends always have double or triple servings; and on one instance, we were asked to tranport her empanada all the way to the big city, but during re-frying, the shell didn’t come out well and the filling was everywhere in the pan.

Tokneneng (battered quail eggs) and pinais, much like Lucban’s kiping, albeit thicker, are among Lanie’s specialties.

How Batac empanada is done

How I wish the photos come with a recipe. All I know is that the shell is made from rice flour and it is anatto or atsuete that lends the lovely golden orange tone to it. The filling is made with balatong (mongo beans), grated green papaya and the optional malasado (rare) or well-done egg and Batac longaniza. It is best eaten hot with sukang Iloco ken sili (Ilocos vinegar with chili peppers). Others favor ketchup with their empanadas.

Special (with everything in it) is 33 pesos and regular is 28 pesos.

……………………………………………………………………………………..

Photos by Blauearth Copyright © Blauearth™ ALL RIGHTS RESERVED