Pandeagua Recipes
CHURRASCARIA-STYLE PICANHA
My version of the favorite item found in a Brazilian churrascaria. Serve with tomato vinaigrette.
Provided by Anonymous
Categories World Cuisine Recipes Latin American South American Brazilian
Time 1h
Yield 5
Number Of Ingredients 5
Steps:
- Mix crushed garlic and salt together in a bowl until combined into a paste.
- Rub garlic paste onto meat until covered. Place into a bowl; cover with lemon juice. Marinate until the meat has absorbed desired flavor, 30 minutes to 4 hours. Remove meat from the lemon juice. Baste with olive oil.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Cook meat on the preheated grill, turning frequently until the outer edges are charred and center is uncooked, about 5 minutes. Remove from heat; slice off charred edges, cutting against the grain. Return the uncooked center portion of the meat back to the grill. Cook until the meat begins to firm and is hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Nutrition Facts : Calories 143.2 calories, Carbohydrate 1.6 g, Cholesterol 39.1 mg, Fat 7.9 g, Fiber 0.1 g, Protein 15.9 g, SaturatedFat 2.4 g, Sodium 417.2 mg, Sugar 0.3 g
PANDESAL
Pandesal is a Filipino bread, the most popular bread in the Philippines. It's often consumed for breakfast with coffee or hot chocolate. People prefer warm pandesal because it is often soft and more enjoyable to eat.
Provided by ninima
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h15m
Yield 16
Number Of Ingredients 7
Steps:
- Combine milk, 2 teaspoons sugar, and yeast in a large bowl; stir until sugar and yeast are fully dissolved, about 5 minutes.
- Mix remaining sugar, flour, and salt together in a large bowl. Pour in milk mixture and vegetable oil. Mix until dough comes together.
- Turn dough out onto a flat work surface. Knead until smooth. Shape into a ball and return to the bowl. Cover with a damp cloth and let rise until doubled, at least 1 hour.
- Divide dough into 4 equal portions using a bench knife. Roll each portion into a log; slice diagonally into 1-inch pieces.
- Pour bread crumbs onto a large plate. Roll each piece of dough in bread crumbs and place on a baking sheet lined with parchment paper. Let rise until puffy, 30 to 45 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven until golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 105.8 calories, Carbohydrate 15.5 g, Cholesterol 1.8 mg, Fat 4.2 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 0.9 g, Sodium 349.7 mg, Sugar 10.9 g
PAN DE AGUA
Weekend mornings are very busy at local bakeries, everyone is looking for either freshly made Pan de Agua or Pan de Manteca. This bread is good by itself, with some butter or to make a loaded ham,cheese and egg sandwish. This recipe is from elboricua.com
Provided by l0ve2c00k
Categories Breads
Time 2h20m
Yield 1 loaf
Number Of Ingredients 4
Steps:
- Di solve the yeast in warm water (80º F). Let is sit for 25 minutes until the water is foamy.
- Mix it with the salt and the flour.
- Knead the dough for 10 minutes until the consistency is elastic.
- Let it rise for 1 hour and 45 minutes.
- Punch it and let it rise again for another 45 minutes.
- Give the dough a long (french loaf type) shape, cut a slit down the middle, and bake it at 450-475ºF for 20 minutes or until it reaches a golden color.
- For a crunchy crust put a small ovenproof container with water in the oven when baking the bread.
Nutrition Facts : Calories 2086.5, Fat 6.4, SaturatedFat 1, Sodium 2353.5, Carbohydrate 434.2, Fiber 18.4, Sugar 1.5, Protein 63
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