The “Pan De Sal” is a comforting dish for all Pinoys. When I was still living in Vancouver, I would ask my dad every time he visited to bring me a hundred pan of sal from Lipa Bakery in Batangas. I kept them in my freezer and tasted them one by one during my pan de sal âattacksâ.
(Whenever I like something I investigate how it’s made, so I’ve learned that in the pan de sal pork oil is, sorry to say, involved, but delicious. !)
There are a few other Pinoy breads that I am craving.
I love the oily and salty bonete from Lipa, the anise-flavored bun and the biscocho from Pasuquin Bakery in Ilocos Norte.
Once my friend and I drove for hours and were hungry. We stumbled across Pasuquin Bakery and stopped to satisfy our desire. We ordered a few freshly baked breads, Star Margarine and a box of Vienna sausage.
With the sodas full of sugar making us burp and our watery eyes, we hummed our way to satisfaction.
These moments are impossible to reproduce. The ones that make you hum with satisfaction. Even a simple pan of coconut suits me.
When I went to CCF in Sucat, right after service, we passed a grocery store selling freshly baked salt pots in an electric oven. This version was heavy and quite filling. We were there after each service.
I am drawn to any sign that says âhot panâ.
Each of us has our own favorite garnish. I love this hot pan of sal with Samar’s quisio or quesong puti, or Bulacan’s banana leaf wrapped queso. Lightly browned in butter, it’s heaven!
Last week I was at a dinner with my good friend Monch Cruz. Between bites of delicious Crispy Pata sprinkled with crunchy garlic from Kuyas au Fort, I met a few of his friends and talked about a lot of things. But one of the unusual things that happened that night, other than Monch’s brave singing, was that one of his guests gave me a brown bag of pan de sal. Hmmm!
Watching my Cavs lose to the Golden State Warriors a few days later, my son’s breakfast was brought in. It was a simple pan of grilled sal with fried spam. I was told it was “that” piece of sal I brought home the other night. As he was still sleeping, I grabbed one.
When stopping the game, I asked for mine, with Turkey Spam this time.
This pan of sal I had a few days ago was delicious. It was quite heavy, full and perfectly fragrant. It was quite big and had a nice crust. He also looked different.
My first thought was to share my discovery with the readers.
I called the owner and learned a few more things about the history of this classic Pinoy.
The bakery that makes this opened in 1939 and continues to use the pugon to bake the pan de sal. Interesting. No wonder it’s different. You have to check them out!
I really need to have a bigger freezer for my midnight snacks. Siopao Wooden Spoon (try our version), Crazy Chefs Balbacua, Felicia’s Ensaymadas, Corn Dogs, Pizza Pockets and now my new starter, Kamuning Bakery CafÃ©. I “mike” it for 15 seconds then I grill. Enjoy your lunch!
Kamuning Bakery CafÃ© is located on Judge Jimenez Street, K-1 Street, Quezon City, near Caltex on Kamuning Road. It has other breads such as pan de suelo, pan de coco, etc. All cooked the old-fashioned way. Call tel. 0917-8481818.