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Asian


## What is Asian / Oriental Coleslaw Salad?

This Oriental Coleslaw salad is made with traditional coleslaw ingredients like cabbage and carrots, then we've added Asian-inspired ingredients like bean sprouts, green onions, coriander and mint.

For the vinaigrette, we are using soy sauce, fish sauce, lime juice, vinegar, sugar and olive oil.

This salad is perfect as a side dish or you can convert this into a full meal by serving it with your choice of protein like chicken, seafood or ham.

## Ingredients

- 200g red cabbage, shredded
- 200g green cabbage, shredded
- 100g carrots, shredded
- 150g bean sprouts
- A bunch of green onions, chopped
- Fresh coriander leaves, chopped
- Fresh mint leaves, chopped
- 3 tbsp rice vinegar
- 3 tbsp soy sauce
- 2 tsp fish sauce
- 2 tbsp lime juice
- 3 tbsp olive oil
- 1 tbsp sugar
- Chilli flakes, to taste
- 1 tsp garlic cloves, minced
- Salt and pepper to taste

## Method

1. Combine the vinegar, soy sauce, fish sauce, lime juice, olive oil, sugar, chilli flakes, and garlic in a jar.
2. Seal the jar and shake it vigorously.
3. Gather your vegetables and mix them in a large bowl.
4. Drizzle your previously prepared dressing over the vegetables.
5. Toss well to ensure every morsel is coated with the tangy dressing.
6. Finally, season your salad with a sprinkle of salt and pepper to your liking.

## Ingredient Substitutes for the Salad

- Vegetables: You can either add or replace your favourite vegetables instead of using just cabbage, carrots, green onions and bean sprouts. Some ideas include lettuce leaves, spinach, onions, radish, and so on.
- You can also use ready-made coleslaw instead of shredding your own cabbages and carrots.

## Ingredient Substitutes for the Vinaigrette

- For the oil, feel free to use your favourite oil like peanut oil or grapeseed oil.
- Instead of sugar, feel free to use honey or even jam. Don't forget to adjust to your taste.
- Instead of rice vinegar, feel free to use other types of vinegar like plain white vinegar, white wine, red wine or cider vinegar.
- You can add a dash of sesame oil to add a bit more Asian flavours to the dish.

## What Other Ingredient Ideas Can I Add To This Recipe?

- You can add slices of fresh fruit like oranges, mangoes, lychees, or grapes to make this salad more refreshing.
- You can also sprinkle some sesame seeds and crunchy fried garlic to add a bit more flavour to the dish.
- Add some shredded cooked chicken breast or even cooked ham chunks to make this a full meal.
- Add some raisins or cranberries to add some sweetness and chewy texture.

## What are the Serving Suggestions for this Salad?

- Be sure to serve cold as a salad.
- Serve as a side dish together with your favourite protein like chicken, prawns or cooked ham.
- Serve as a snack by itself for a really light and healthy meal.

## Nutrition Information

Per serving size of around 150g, each portion of this dish has around:

- Calories: 150
- Carbohydrate Content: 15g
- Cholesterol Content: 0mg
- Fat Content: 8g
- Protein Content: 3g
- Saturated Fat Content: 1g
- Sodium Content: 250mg
- Sugar Content: 5g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 6g

## FAQs

### How long can I store the Oriental Coleslaw Salad?

You can store the salad in an airtight container in the fridge for up to 3 days. However, it's best enjoyed fresh.

### Can I add other vegetables to this salad?

Absolutely! Feel free to add bell peppers, radishes, or even thinly sliced cucumbers for added texture and flavor.

### What can I use instead of olive oil?

You can use sesame oil or avocado oil as a substitute for olive oil in the dressing.


Asian-inspired coleslaw salad made with cabbage, carrots, bean sprouts and herbs mixed with a zingy oriental-inspired vinaigrette salad dressing.

Easy Oriental Coleslaw Salad


<YouTube url="https://www.youtube.com/watch?v=NjDOTcszAFI" />

## A Taste of the Philippines: Lumpiang Shanghai

Lumpiang Shanghai, a signature Filipino dish, combines the savory taste of ground pork with the subtle sweetness of carrots and onions, all wrapped in a delicate, crispy spring roll wrapper. This delightful dish, often served at festive gatherings and family celebrations, is a testament to the diverse and exciting flavors found in Filipino cuisine.

## What's in Lumpiang Shanghai?

- 500g ground pork
- 150g carrots, finely diced or grated
- 2 red onions, diced (approximately 200g)
- 1 tbsp garlic, minced
- 1 egg
- 1 tsp salt
- 1/8 tsp ground black pepper
- 150g cheddar cheese, grated
- Large spring roll wrappers

## Crafting the Perfect Lumpiang Shanghai

1. Combine the ground pork, finely diced carrots, diced onions, minced garlic, egg, salt, black pepper, and grated cheddar cheese until you get a smooth mixture.
2. Place a spoonful of the meat mixture onto a spring roll wrapper. Wet your hands to prevent the meat from sticking, and use water or egg wash to seal the wrapper. Continue until all the meat is used.
3. Cut the rolls into smaller portions, roughly 2-3 inches each, using a pair of kitchen scissors.
4. Heat your oil to 180C or 350F and fry the rolls until they turn a beautiful golden color.
5. Finally, serve your Lumpiang Shanghai with a sweet and sour sauce for a tantalizing contrast of flavors.

## Nutritional Facts

For each serving of around 50g, this dish contains approximately:

- Calories: 120
- Carbohydrate Content: 10g
- Cholesterol Content: 30mg
- Fat Content: 6g
- Protein Content: 8g
- Saturated Fat Content: 2.5g
- Sodium Content: 250mg
- Sugar Content: 1g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 3.5g

Note these values are estimates only and should not be used for medical and dietary requirements.

## Substitutes for the Adventurous Cook

If you're having trouble sourcing some ingredients or want to experiment, consider these substitutes:

- Ground Pork: Ground chicken or tofu can be used for a leaner or vegetarian version.
- Cheddar Cheese: Try mozzarella or cream cheese for a creamier texture.
- Spring Roll Wrappers: Can't find these? Use phyllo dough or even lettuce for a low-carb option.

## Enhance Your Lumpiang Shanghai Experience

Lumpiang Shanghai shines when paired with a bowl of hot steamed rice or pansit, a traditional Filipino noodle dish. You could also add a side of adobo, a soy-vinegar stew, for a hearty meal.

## The Secret to a Crispy Lumpiang Shanghai

To ensure a crispy exterior that doesn't get soggy, make sure your oil is at the right temperature before frying. Too low, and your rolls will absorb too much oil. Too high, and they'll burn before cooking through.

## What Are The Secrets In Making The Best Lumpiang Shanghai?

- Choose your ground pork wisely. The fat content will usually make the dish tastier, but if you want a healthier version, go for less fat ground pork.
- Add more carrots, onions and garlic as you prefer. I would add even more garlic if I can.
- The secret ingredient here is the cheddar cheese. Most recipes don't use cheese, but adding cheese makes a world of difference.
- When rolling the meat into the lumpia wrapper, be sure to roll them tight. Use some egg wash to fasten the wrapper together. No need to fold the edges of the wrapper in.
- Before frying the lumpia, cut them into 2-3 inch pieces. This ensures the lumpia will stay crunchy longer as there will be more air circulation around the meat. Feel free to trim off the edges of the wrapper as you prefer.
- When frying, be sure your oil is at 180C or 350F. You can test this by dropping a piece of the lumpia wrapper into the oil. If it starts to bubble briskly, then you're good to go.
- Be sure to fry only until golden brown. Try to not to overcook nor burn them.

## What Are The Serving Suggestions For Lumpia?

You can serve Lumpiang Shanghai as a hot appetizer or as a main dish with rice.

Lumpia is also usually served with some sweet chilli dipping sauce.

A lot of people also enjoy eating lumpia as a snack and even as a street food.

## FAQs about Lumpiang Shanghai

### What does Lumpiang Shanghai mean?

"Lumpiang" refers to the Filipino version of spring rolls, while "Shanghai" suggests a Chinese influence, pointing to the deep cultural connections between the two cuisines.

### Can I freeze Lumpiang Shanghai?

Absolutely! You can freeze them before frying for a quick, easy-to-cook treat in the future.

### Is Lumpiang Shanghai spicy?

Generally, Lumpiang Shanghai isn't spicy. However, you can easily adjust the heat to your preference by adding chili flakes or a spicy dipping sauce.

### What's the difference between Lumpiang Shanghai and other spring rolls?

While many countries have their own version of spring rolls, Lumpiang Shanghai stands out due to its specific filling of ground pork, carrots, onions, and cheese, and its usual pairing with a sweet and sour sauce.

### Why is it called Lumpiang Shanghai?

The exact origin of the name is unclear. However, it's believed that the dish was named after Shanghai, symbolizing its Chinese influence.


Perfect Filipino Lumpiang Shanghai with Chef RV's secret recipe - cheese! Stays crunchy, moist and succulent, perfect as an appetiser, snack or main dish.

Chef RV Lumpiang Shanghai


## What is Filipino Chicken Macaroni Salad?

Filipino Macaroni Salad is a sweet and creamy pasta salad that uses mayonnaise, shredded chicken breast, carrots, cheese, pickles, raisins, onions and condensed milk.

Most filipinos would only serve this during special occasions like Christmas Dinner, New Year's or during fiestas.

### Is Filipino Macaroni Salad Different From Russian Salad?

This is similar to Russian Salad, however Filipino Macaroni Salad usually does not use eggs nor potatoes.

As with other Filipino dishes, Filipino Macaroni Salad also tend to be more sweet than salty with the addition of condensed milk, pineapple chunks and raisins.

Filipinos also usually mix cheddar cheese with sweet dishes which could sound intriguing to some, but this actually works quite well.

## Essential Ingredients

- 400g of elbow macaroni
- 300g of chicken breast
- 150g of cubed carrots
- 400g of canned pineapple chunks, drained
- 350g of mayonnaise, to taste
- 120g of cubed cheddar cheese
- 60g of chopped pickle relish
- 120g of raisins
- 1 large onion, diced
- 150g of sweetened condensed milk
- Salt and pepper to taste

## Method

1. Cook the elbow macaroni until it reaches the perfect al dente texture. Drain and set aside to cool.
2. Boil the 300g of chicken breast in salted water until fully cooked. Once cooled, shred them into thin strips and set aside.
3. Optionally, boil 150g of cubed carrots until tender. Make sure not to overcook them. Drain and set aside to cool. If you prefer, you can have the carrots raw.
4. In a large mixing bowl, combine the cooled macaroni, chicken, carrots with the rest of the ingredients. Season with salt and pepper. Stir it up until everything is well combined.

Note: For the best taste, chill the salad before serving. This allows the flavors to meld together, resulting in a more delicious and satisfying salad.

## Nutritional

For each serving of around 250g, this recipe contains:

- Calories: 450kcal
- Carbohydrate Content: 60g
- Cholesterol Content: 50mg
- Fat Content: 20g
- Protein Content: 25g
- Saturated Fat Content: 5g
- Serving Size: 250g
- Sodium Content: 150mg
- Sugar Content: 20g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 10g

Note that these values are estiamtes only and should not be used for medical or dietary requirements.

## Some Ingredient Substitutes

If you're having trouble finding some ingredients, don't fret! Here are a few substitutes:

- Elbow Macaroni: You can use other types of short pasta like penne or fusilli.
- Canned Pineapple Chunks: Fresh pineapple chunks can be used. Just remember to adjust the sweetness as canned varieties are usually sweeter.
- Cheddar Cheese: Feel free to use other types of hard cheese like Gouda or Edam.
- Sweetened Condensed Milk: Regular milk and sugar can be a great alternative. Just be sure to adjust the sweetness to your preference.

## Serving Suggestions

This Macaroni Salad is a versatile dish that pairs well with a variety of foods. Try serving it with a side of grilled chicken or roasted vegetables. If you're in a festive mood, pairing it with Lechon, a traditional Filipino roasted ig, can make for a splendid feast. On the lighter side, a simple green salad can also complement the rich, creamy flavors of the macaroni salad.

## Tips and Tricks for the Perfect Salad

- Always remember to cool your macaroni, chicken, and carrots before combining with the rest of the ingredients. This prevents the mayonnaise and cheese from melting.
- For a twist, add some chopped hard-boiled eggs to the salad.
- If you prefer your salad sweeter, you can add more condensed milk. But remember, balance is key!
- The salad tastes better when chilled for at least an hour before serving. This allows the flavors to blend together perfectly.
- Cook the macaroni until al-dente. Do not overcook as the pasta will end up being mushy in the salad. Avoid using wholegrain pasta as this has a completely different flavour profile which may not match this dish.
- Before boiling the chicken breast, you can pound them in the thicker parts to make it cook quicker and more evenly. This way, you will not have some uncooked portions in the thicker parts of the meat.
- Boil the carrots for a short time until they are slightly tender but not mushy. This ensures you don't have carrots that are too crunchy.
- Be sure to chill the dish before serving as it's meant to be served cold as a salad.
- Adjust the seasoning, salt and pepper, and even the condensed milk and mayonnaise to your liking. Add more mayonnaise for more sourness, condensed milk for more sweetness and of course salt.

## Frequently Asked Questions

### Can I make this salad in advance?

Absolutely! In fact, it tastes better when prepared ahead as it allows the flavors to meld together.

### Can I freeze the Filipino Macaroni Salad?

While you can freeze it, it's best served fresh or refrigerated. Freezing may alter the texture of the ingredients, especially the mayonnaise.

### What can I do if the salad is too sweet for my taste?

You can balance out the sweetness by adding more pickle relish or a dash of vinegar.

### Can I add other fruits to the salad?

Yes! Some people like to add diced apples or grapes for a different flavor profile.

### Can I use other types of pasta for this salad?

Yes, you can use other types of short pasta. However, the traditional and most commonly used is elbow macaroni.


Creamy Filipino macaroni salad with mayonnaise, cheese, shredded chicken, pineapples, carrots, sweetened with condensed milk. Perfect anytime of the year.

Creamy Filipino Macaroni Salad


<YouTube url="https://www.youtube.com/watch?v=zvgOd-2hzXY" />

Please note we are using half the quantity that Chef RV mentioned in his video.

## The Magic of Chicken Teriyaki

When it comes to tantalizing the taste buds with a blend of sweet and savory, nothing beats the magic of Chicken Teriyaki. This classic Japanese dish has found its way to the hearts (and kitchens!) of food enthusiasts worldwide. Known for its glossy finish and rich, umami-packed flavor, it's a dish that promises to transport you to the vibrant streets of Tokyo without needing a passport.

## Key Ingredients: The Backbone of the Dish

To recreate Chef RV's recipe, you'll need:

- 1 cup or 120g pineapple juice, pear or apple juice
- 1 cup or 120g soy sauce
- 1/2 cup or 50g brown sugar
- 1/2 cup or 60g oyster sauce
- 1 tablespoon white vinegar
- 1/4 teaspoon black pepper
- 1 tablespoon minced garlic
- 1.5 tablespoons minced ginger
- 500g chicken breast, cut into bite-sized chunks
- Oil for shallow frying

Note: we are using only half the amounts that Chef RV mentioned in his video.

## Brewing the Magic: The Cooking Process

1. To make the marinade, combine pineapple juice, soy sauce, brown sugar, oyster sauce, vinegar, pepper, garlic, and ginger in a blender. Blend until smooth.
2. Marinate the chicken chunks with half of the marinade or just enough to soak the chicken. Marinade for up to 2 days or minimum 30 minutes before cooking.
3. Thicken the remaining sauce over a pan by boiling it for around 5 minutes. The sugar will caramelise and will slightly thicken the sauce.
4. Heat the oil and shallow fry the marinated chicken breast until golden. Alternatively, use a grill or even bake in the oven.
5. Serve with rice or egg noodles, green onions, buttered cabbage, and the thickened sauce.

## The Perfect Sidekicks: What to Serve with Chicken Teriyaki

Chicken Teriyaki shines when served with rice or egg noodles. The silky texture of the noodles or the fluffy rice soaks up the teriyaki sauce, making every bite a gastronomical delight. Pair it with some crunchy buttered cabbage and freshly chopped green onions for that extra zing.

## Nutritional Breakdown: All about Balance

A single serving of this recipe (approximately 100g) provides:

- Calories: 165
- Carbohydrate Content: 10g
- Cholesterol Content: 55mg
- Fat Content: 4g
- Protein Content: 20g
- Saturated Fat Content: 1g
- Sodium Content: 950mg
- Sugar Content: 8g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 3g

Note that these values are estimates only and should not be used for medical or dietary requirements.

## Ingredient Substitutes: Make It Your Own

Can't find some of the ingredients? Fear not! Here are some possible substitutes:

- Soy Sauce: Tamari or coconut aminos can be used for a gluten-free alternative.
- Oyster Sauce: Hoisin sauce or a mixture of soy sauce and brown sugar can do the trick.
- Pineapple Juice: Apple or pear juice can add a similar fruity sweetness.

## Cooking Tips and Tricks

- For a more pronounced flavor, marinate the chicken overnight or even up to 2 days.
- Cut the chicken breasts into equally sized pieces to ensure they cook all at the same time.
- Cook the sauce over medium heat to prevent it from burning.
- Shallow fry the chicken breasts without overcrowding them in the pan.
- Use a non-stick pan for even cooking and easy cleanup.
- Do not over fry the chicken breasts to ensure they don't end up chewy or tough.

## Some Ingredient Substitutes

- Instead of using pineapple juice, feel free to substitute apple juice or pear juice.
- We don't use sake, mirin, or specialty soy sauce in this recipe to make it accessible and easier for everyone to cook.
- Instead of using chicken breast, feel free to use bone-in chicken like chicken thighs.

## What Are The Serving Suggestions For Chicken Teriyaki?

Chicken teriyaki is perfect with some steaming hot rice with a side of buttered cabbage.

Alternatively, cook some egg noodles and mix with a some oyster sauce, then serve with buttered cabbage.

## What Makes This Different From Other Chicken Teriyaki Recipes?

- We are not using any mirin or sake or any other specialty ingredients usually found in Japanese cuisine.
- We are using pineapple juice instead of honey or plain sugar. Some other recipes also call for pear juice or apple juice.
- We are not using any thickening agents like cornstarch or flour to thicken our sauce. We just reduce the sauce to make it naturally thicker.

## FAQs

### What Makes Chicken Teriyaki Tasty

Chicken Teriyaki is unique due to its distinct flavor profile that combines sweet, savory, and tangy elements in one dish. The glossy finish of the teriyaki sauce also gives it a visually appealing look.

### Can I Use Chicken Thighs Instead of Breasts?

Absolutely! In fact, chicken thighs are often juicier and more flavorful than breasts. However, they may take a bit longer to cook.

### How Long Should I Marinate the Chicken?

For the best results, marinate the chicken overnight. If you're in a hurry, a minimum of 30 minutes should do the trick.

### What If I Don't Have a Blender for the Marinade?

No problem! Simply whisk the ingredients together until they're well combined. The marinade might have a slightly chunkier texture, but it will still be delicious.

### Can I Store Leftover Chicken Teriyaki?

Yes, you can! Store it in an airtight container in the fridge for up to 4 days. Reheat it over medium heat on the stove, adding a splash of water if necessary to thin the sauce.


This is a Filipino version of the Japanese classic using pineapple juice to sweeten the teriyaki sauce. Serve with rice or noodles with butter cabbage.

Chef RV Chicken Teriyaki


<YouTube url="https://www.youtube.com/watch?v=74R9zKC8QwU" />

## Honey Chicken Origins

Honey Lemon Chicken, sometimes also known as Honey Orange Chicken, is a dish that many of us are familiar with.

Its origins trace back to Chinese culinary traditions, but it has been embraced and adapted by food enthusiasts worldwide.

Chef RV's take on this dish is a testament to its versatility and timeless appeal.

## Ingredients

- 500 grams chicken fillet, cut into 1-inch chunks
- 1/4 tsp ginger powder (or fresh ginger, grated)
- 1/2 tsp sea salt
- 2 tsp soy sauce (Japanese Soy Sauce recommended)
- 1/2 tsp black pepper, preferably crushed
- 2 T water
- 2 T cassava starch (alternatives: cornstarch or potato starch)
- 1/4 cup lemon juice
- 1/3 cup quality honey
- 2 tbsp salted butter

## Crafting the Perfect Honey Lemon Chicken

1. Begin by marinating the chicken chunks with sea salt, black pepper, soy sauce, ginger powder, water, and cassava starch. This not only infuses flavor but also ensures the chicken remains moist during cooking.
2. For an added layer of crunch, coat the marinated chicken in additional cassava starch.
3. Heat canola oil (or any non-flavored oil) to approximately 350° Fahrenheit or 180 C. If you don't have a thermometer, sprinkle a bit of flour into the oil. If it bubbles, the oil is ready.
4. Fry the chicken until golden brown around 5-7 minutes. Ensure the oil is hot enough to seal the moisture within the chicken.
5. For the sauce, melt 2 tbsp of salted butter in a pan, add honey and lemon juice, and bring to a boil.
6. Toss the fried chicken in the sauce just before serving to maintain its crunchiness.

## Serving Suggestions

Honey Lemon Chicken pairs beautifully with steamed jasmine rice. For a refreshing side, consider a crisp Asian-inspired salad or sautéed vegetables. Mandarin oranges can also be added for a burst of citrusy sweetness.

## Ingredient Substitutes

- Ginger Powder: Fresh ginger, grated
- Cassava Starch: Cornstarch or potato starch
- Lemon Juice: Calamansi juice or orange juice

## Nutrition Information

Per serving of around 150g:

- Calories: 300
- Carbohydrate Content: 25g
- Cholesterol Content: 70mg
- Fat Content: 12g
- Protein Content: 25g
- Saturated Fat Content: 5g
- Sodium Content: 500mg
- Sugar Content: 20g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 7g

Note: These values are approximate only and should not be used for medical or dietary requirements.

## Tips and Tricks for the Best Outcome

- Using crushed black pepper gives a more pronounced flavor.
- Cassava starch is gluten-free, making it a healthier alternative.
- Ensure the oil is hot enough before frying to prevent the chicken from becoming greasy. If you don't have a thermometer, test the oil by dropping some cornflour into the pan. If it starts to bubble, then it's ready. Alternatively, dip a wooden spoon or chopsticks into the oil, and if it also bubbles, then it's ready.
- Always use quality honey for the best flavor and consistency.

## FAQs

### Why use cassava starch over other starches?

Cassava starch is gluten-free and helps in retaining the moisture of the chicken, ensuring it remains juicy after frying.

### Can I use other parts of the chicken?

Absolutely! While chicken breast fillet is recommended, chicken thigh can also be used based on personal preference.

### How can I add a spicy kick to the dish?

Introduce chili flakes to the sauce for that extra zing!


Dive into the world of Chef RV's Honey Lemon Chicken, a comforting dish that brings the perfect balance of sweet and tangy flavors to your table.

Chef RV Honey Lemon Chicken


<YouTube url="https://www.youtube.com/watch?v=iwM35ZnFWSM&t=628s" />

## The Origins of Ensaymada

The ensaymada Filipinos know and love today traces its roots back to Spain, specifically Mallorca.

The name itself is derived from the Spanish word "ensaïmada," a pastry from the Balearic Islands.

Over time, this treat found its way to the Philippines during the Spanish colonization, and Filipinos embraced and adapted it, adding their unique touch.

One of the more popular cafes serving this amazing dish is Cafe Mary Grace. They are famous for their pollowy soft ensaimada, which we'll attempt to copy today using Chef Rose of Caro and Marie, Cebu.

The secret to super soft Ensaymada is its high liquid content. In technical terms, it has around 80% of liquid to flour ratio.

This recipe uses Tangzhong which allows the dough to absorb lots of liquid without it becoming too unmanageable to handle.

When making this recipe, be sure you are working in a cool environment and try not to get your dough too warm or it will stick everywhere!

## Ingredients

### Tangzhong

- 250g whole milk
- 83g all-purpose flour

### Dough

- 167g whole milk
- 1 tsp instant yeast
- 550g all-purpose flour
- 1 tsp salt
- 120g sugar
- 4 egg yolks
- 113g butter

### Cheese Insert

- 500g cheese strips

### Optional Toppings

- Soft butter (not melted)
- Sugar
- Grated cheedar cheese

## Instructions

### Making the Tangzhong

1. Combine the milk and flour in a pan then mix with a whisk until the lumps have dissolved.
2. Transfer over medium heat then stir continuously until it forms a thick paste and a thin film has fomred at the bottom of the pan.
3. Let cool to room temperature, maximum 30C or 90F.

### Making the Dough

1. Warm the milk slightly maximum 30C or 90f. Bloom the yeast as necessary with the milk. If using fast action yeast, you can skip this step.
2. In a mixing bowl, combine the flour, salt, and sugar. Make a well in the center and add the egg yolks, and the room temperature (maximum 30C or 90F) Tangzhong mixture. Start kneading until incorporated into a rough dough. Add cold butter chopped into cubes and continue kneading until fully incporporated.
3. Knead the dough until smooth and elastic. To test, try to pull the dough gently and if it forms a very thin film then you're good to go. Place in a greased bowl, cover with cling wrap, and let it rise in the fridge overnight. Be sure your bowl is big enough to let the dough expand.
4. Once risen, divide into 24 portions, around 53g each. Avoid putting additional flour into the dough at this stage. Smooth the dough into balls, then flip the smooth side down. Using a rolling pin, shape each dough into a rectagle with the width slightly longer than your cheese stick so that you can fold in the dough to the cheese. Roll into a into a log with the cheese strips in the center.
5. Place the coiled dough on a baking tray, cover, and let it rise again until double in size.
6. Preheat the oven to 170C or 340F and bake until golden brown. Once out of the oven cool on a wire rack until room temperature.

### Topping and Serving

1. Once the ensaymadas have cooled completely, optionally bursh with some soft butter (not melted).
2. Sprincle with some sugar and top with grated cheddar cheese.
3. Serve warm and enjoy!

## The Perfect Pairings

Mary Grace Ensaymada, with its buttery and cheesy goodness, pairs beautifully with a cup of hot chocolate or coffee. For a more festive touch, serve it alongside fruit salads or even a scoop of vanilla ice cream.

## Ingredient Substitutes

If you're unable to find certain ingredients, don't fret! Here are some alternatives:

- All-purpose flour: You can use bread flour for a chewier texture.
- Whole milk: Almond or soy milk can be used for a dairy-free version.
- Cheese strips: Grated cheddar or mozzarella can be a good substitute.

## Nutritional Information

Per serving of 100g (around 1.5 rolls), this dish has around:

- Calories: 320
- Carbohydrate Content: 45g
- Cholesterol Content: 85mg
- Fat Content: 12g
- Protein Content: 8g
- Saturated Fat Content: 7g
- Sodium Content: 300mg
- Sugar Content: 15g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 4g

Please note that these values are estimates only and may vary based on the specific ingredients used.

## Tips and Tricks

- Be sure you measure the temperature of the milk. It should not be hotter than 30C or 90F or the yeast will die and your dough will not rise.
- For an even softer and more tender texture, use bread flour instead of all purpose flour.
- Do not add any additional flour to make the dough less sticky. Use the slap and fold method to prevent the dough from sticking or grease your hand with some shortening or oil.
- It is precisely the quantity of liquid in the dough that makes these cheese rolls very soft. So don't try to make them less sticky by dusting them with more flour.
- Make sure to let the dough rise in a warm place to activate the yeast and allow the dough to expand.
- If you don't have cheese sticks, you can use any type of cheese you like. Grate the cheese into small pieces and place them on top of the dough before rolling it into a log.
- You can also experiment with different toppings like chocolate or ube jam for a fun and unique twist.
- If you live in a cold climate, use your oven as a proofing room by boiling some water on a kettle and poring it over a dish placed at the bottom of the oven. The oven should be turned off. The temperature inside the oven should be around 30C or 90F.

## FAQs

### What is Ensaymada?

Ensaymada is a traditional Filipino pastry that is soft and buttery, topped with butter, sugar, and grated cheese.

### What is the origin of Ensaymada?

Ensaymada has Spanish roots and was brought to the Philippines during the Spanish colonial era.

### How long does it take to make Ensaymada?

It takes around 3-4 hours to make Ensaymada, including the rising and baking time. This can be longer for cooler climates as the dough will rise slower.

### How should Ensaymada be stored?

Store Ensaymada in an airtight container at room temperature for up to 3 days. You can also freeze them for up to a month.

### Can I use margarine instead of butter?

While you can use margarine as a substitute for butter, it may affect the taste and texture of the Ensaymada. It is best to use butter.


Super soft and fluffy copycat Mary Grace Ensaymada filled with cheese and topped with butter and sugar. Perfect for a delightfully sweet snack.

Asian Recipes

Easy Oriental Coleslaw Salad

Chef RV Lumpiang Shanghai

Creamy Filipino Macaroni Salad

Chef RV Chicken Teriyaki

Chef RV Honey Lemon Chicken

Mary Grace Ensaymada Recipe