Pan de Sal

I found this great recipe on Saveur and I'm a huge Saveur fan. Or at least I used to be. Now that the editor has changed, the recipes aren't so friendly anymore. And the foods are so America-centric now, when they used to be quite international.

This Filipino Sweet bread, or Pan de Sal, is quite delicious and easy to make. They come out soft and delicious and quite pillowy. Do try it at home.

Pan de Sal (sweet Filipino bun)
(recipe from Saveur)

6 cups Flour (the recipe calls for bread flour, I used All-Purpose since we don't get bread flour here)
1 cup plus 1 tbsp Sugar
1.5 tsp Salt
2.5 cups Milk, warmed
1 tbsp Active Dry Yeast
4 tbsp, Butter, melted; plus more
1 Egg
1 cup Bread Crumbs

Combine the yeast, 1 tbsp sugar and 1 cup of the warmed milk in a bowl and set aside until frothy, about 5 minutes. Add the remaining milk, the melted butter and the egg.

In another bowl combine the dry ingredients: the flour, the 1 cup sugar and the salt.

Slowly add the dry ingredients to the yeast mixture until the dough begins to come together. Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until smooth. Place the dough in a lightly greased bowl and cover loosely with muslin or plastic wrap until doubled in size, about 45 minutes, in a warm place.

Preheat oven to 180 deg. C

Place the bread crumbs on a plate. 
Divide the dough into 4 equal pieces. Roll each piece out into a rectangle (approximately 4" by 9" and deep by 1/2"). Working from the long end, roll the rectangle into a tight cylinder. Cut the dough crosswise into five 1.5" rolls. Gently roll the cut sides in the bread crumbs. Place the rolls, bread crumbs up, onto a parchment paper-lined baking sheet. Repeat for remaining dough, placing them slightly apart. (Here's a video on how to shape the pan de sal. And here's a pictorial on how to shape it.)

Bake for 15-20 minutes or until golden brown.

Eat while warm.

Dāngar

The Chettiars are an old banking and financial community in India, and especially present in southern India. The Chettiars are considered to be among the pioneers of organized banking in the country. They are also credited with introducing the concept of double entry book-keeping. This community from the south of Tamil Nadu has left a silent signature on everything from manufacturing to banking to films. And on food. Chettiar cuisine is characterized by aromatic and spicy foods with fresh ground masalas and lots of seafood and meat, except beef and pork.

Some Chettiars are originally from Burma where they functioned as moneylenders and contributed significantly to the economic development of Burma. Hence a lot of Chettinad food has Burmese and Malay influences.

This dish is a spicy pickle/ side that tastes great with idlis and dosas. And even as a spread on toast. It is spicy, tart and sweet.

Chettinad Dangar

2 cups small Onions, chopped fine
1 cup Tomato, chopped fine
6-8 cloves Garlic, chopped fine
8-10 (or according to how spicy you'd like it) dried Red Chillies
1 tsp Chilli Powder
1 tsp Tamarind extract
1 tbsp (or according to how sweet you'd like it) Jaggery
3-4 tbsp Sesame Oil
Salt, to taste

Roast the chillies without oil for 4-5 minutes. Cool and then break them into 3-4 pieces each.

Add the sesame oil to a frying pan. Add the dry roasted chillies and fry for a few minutes. Add the onions and garlic and salt and fry very well until the onions are translucent.

Now add the tomatoes and stir fry until soft. Add the chilli powder and mix well. Continue to cook on a low flame. The oil will start to separate in the pan. Now add the tamarind extract. Continue cooking on low until the smell of tamarind has gone. Now add the jaggery and stir to combine. Cook on a low flame stirring occasionally until it becomes thick. Cook on low for as long as possible for the best results.

Let cool and transfer to a sealed container. This can last up to a week or longer in the refrigerator. Or, like in my house, it can be finished in one meal!