Easy and Delicious Recipes
Have you ever had Kare-Kare? This is a traditional Filipino oxtail stew. Kare Kare is a rich and thick peanut sauce-based Filipino dish. It is a classic meal eaten on special occasions in the Philippines. The customary recipe requires a cow tail. There are several Read More
There are a lot of recipes you can improvise with, but when it comes to Sicilian Cannoli, it has to be authentic. That’s why I’ve spent a fair amount of time experimenting and researching, and on this journey, I’ve realized that to share the recipe, Read More
These may be the greatest homemade Ensaymada you’ve ever cooked. Who can ignore this fluffy and delicious sugary dough cooked into pillowy buns? Slathered with buttercream icing and covered with a generous amount of shredded cheese. It is the ideal complement to coffee or tea. But be warned: one slice will never suffice.
Ensaymada is a delicate Filipino, sweet dough delicacy coated with butter and sugar and served with a generous amount of shredded cheese.
It was inspired by the Spanish Ensamada but has changed through time to be what it is today that so many Filipinos like. It is basically Filipino Brioche buns.
We used to go on holiday in the Philippines when we were kids; when our parents took us to Bulacan for a trip, they would bring us some exceptional Ensaymada.
This delicacy is accessible at any local bakery as well as well-known bakeshop chains in the Philippines. This pastry dish is one of my favorites. I like to have it as a mid-afternoon treat with a cup of freshly prepared coffee.
Back when I was a kid, Ensaymada was just coated in butter, dusted with sugar, and covered with cheese. They were made much more remarkable with the introduction of sliced salted eggs.
Presently, the most preferred Ensaymada is the incredibly soft and fluffy variety. They are typically covered with shredded cheese and buttercream icing. They are really wonderful, and this dish is no exception.
I’ve combined my knowledge, and I did a lot of reading on how to make the best soft Ensaymada, and I am very pleased with the results of this technique.
If you follow my blog, you already know how much I love Filipino cuisine. You can check some of my recipes in the links below:
For the Dough:
¼ Tbsp (¾ tsp) salt
1 packet active dry yeast (7–9g, about 2¼ tsp or 1 Tbsp)
¼ cup warm water (for proofing yeast)
⅓ cup sugar
½ cup shortening, softened
1 cup whole milk, warmed
3 egg yolks
3½ cups all-purpose flour (plus extra as needed)
¼ cup butter, softened (for brushing)
For the Topping:
½ cup butter, softened
½ cup powdered sugar
1 cup grated cheese (Kraft Eden, cheddar, or your favorite)
In a small bowl, dissolve the yeast in ¼ cup of warm water with a pinch of sugar. Let stand for 5–10 minutes, until bubbly.
In a large mixing bowl, combine milk, shortening, sugar, and salt.
Add the proofed yeast and half of the flour. Mix on medium speed (or by hand) for 3–5 minutes, until a thick, sticky batter forms.
Mix in the egg yolks, then gradually add the remaining flour. Knead until a very soft, slightly sticky dough forms. If too wet, add a spoonful of flour at a time—but dough should remain tacky.
Scrape down the bowl, cover with a kitchen towel, and let rise in a warm spot for 2–3 hours, or until doubled in size.
Turn the dough out onto a lightly floured surface. Divide into 16 equal pieces.
Working with one piece at a time, roll each into a rope about 12 inches long, then coil into a spiral, tucking the end underneath.
Place each coil into a greased ensaymada mold or muffin tin.
Cover and let rise again for 30 minutes to 1 hour, until nearly doubled.
Preheat oven to 300°F (150°C).
Brush each roll lightly with softened butter.
Bake for 20–25 minutes, until lightly golden and cooked through.
Cool in the molds for a few minutes, then remove and let cool completely on a rack.
Cream together ½ cup softened butter and ½ cup powdered sugar until fluffy.
Spread a generous layer of buttercream on each cooled ensaymada, then sprinkle with lots of grated cheese.
Tips:
If using instant yeast, mix it directly with the flour—no need to proof, and rise time may be shorter.
For extra-rich rolls, use whole milk and real butter.
Ensaymada are best enjoyed the day they’re made, but they reheat beautifully in the microwave for a few seconds!
If you like this Ensaymada recipe, please share the image below on your Pinterest board so you can spread the word! Thank you! 🙂
The simplest Sisig recipe you’ll ever prepare! Sisig is the most renowned Kapampangan dish of all time! Have this quick and straightforward Sisig dish with a grilled pig belly! Crispy and hot, exactly how it should be. What exactly is Sisig? Sisig recipe is the Read More
Do you enjoy Taco Bell Chalupa? Using this easy Taco Bell Chalupa recipe, you can prepare them at home in no time. The crunchy, puffy structure of the chalupa bread will transform your next Taco Tuesday into a family staple. This is a dish that Read More
Summertime calls for these Smoked Chicken Legs! On the exterior, the chicken is covered with a homemade dry rub, then roasted in aromatic smoke until the interior is juicy and tender. Of course, everyone will want seconds of the smoky, crackly skin, which is loaded with excellent taste.
It’s summer, and you’ll need chicken legs for your lunch! To take these to the next level, cook them on the smoker. These marvelous Smoked Chicken Legs are really tasty and simple to prepare.
They’re smoked after being drizzled with olive oil and seasoned with homemade BBQ seasoning. You could stop there and get incredible results. However, if you really want that thick sweet taste, smother them with BBQ Sauce, smoke them for another 10 minutes, and they’ll be finger-licking good. These are great for digging in and eating with your hands!
For a summer lunch, picnic, or party, make these quick Smoked Drumsticks!
This will change based on the size and thickness of the chicken leg. It will take between one and one and a half hours to one hour and thirty minutes.
The thickest section of the drumstick should be cooked to 165 degrees F. To keep track of this, ensure you have a computerized meat thermometer or a probe with a built-in thermometer. We really cook them to a temperature of 175-180 degrees Fahrenheit. They’re still incredibly soft and juicy, but there aren’t any bleeding areas around the bone this way.
No, the BBQ sauce isn’t required for smoked chicken legs. They’ll be flavorful enough without the rub, but we enjoy the sticky, sweet touch.
Refrigerate any room temperature leftover chicken legs for up to 3 days in an airtight container.
You could reheat them in the microwave; however, the skin will get leathery, and they may dry up. Set your oven to 400 degrees F as another option. Put the legs on a wire rack over a baking tray. Bake for 15 minutes or until an internal temperature of 165 degrees F is reached. Another alternative is to prepare an Air Fryer to 400°F and bake the chicken legs for about 5 minutes, or until well cooked.
A Mesquite Hardwood would be ideal for achieving a strong smoky taste. However, if you’re looking for a lighter flavor, an Apple Hardwood is the way to go. When uncertain, we turn to a competition blend wood chip.
Share the image below to your Pinterest board if you’ve liked this Smoked Chicken Legs recipe!
Siopao Asado is filled with delicious pork filling and may be found practically anywhere in the country, from bakeshops and street sellers to prominent Filipino restaurants. Siopao, whether made at home or purchased from a store, could be eaten at any time of day or Read More
With succulent chicken thighs cooked crisp and coated in a miraculously perfect copycat sauce, Panda Express orange chicken is a must-try! It is the most famous item on the menu, and I’m sure you can see why. This dish will make you dance in your Read More
Korean Hot Dogs is a battered and breaded hot dog that is deep-fried in oil in the Korean manner. Tasty, creamy, and crispy, it’s a favorite Korean street food.
In Korea, the Korean Hot Dogs, or Korean Corn Dogs are commonly called gamja-hotdog (감자핫도그), is one of the most famous street foods. It might not be as nutritionally balanced as other traditional Korean dishes, but it tastes fantastic.
These corn dogs are a popular street snack in Korea. Deep-fried hot dogs are battered and deep-fried. They’re then delicately dusted with sugar before being topped with your favorite sauces.
Amazingly, the sweet and salty mix works. There are also a few varieties, such as a mozzarella dog that is solely packed with cheese (which is particularly popular on the internet) and others that are encased in potatoes or ramen noodles.
For the Filling:
4 hot dogs
9 oz (250g) mozzarella sticks or block mozzarella, cut into sticks
10 wooden skewers (or chopsticks)
For the Batter:
1¼ cups all-purpose flour
½ tsp baking powder
2 Tbsp sugar
1 egg
3.5 oz (100ml) milk, plus more as needed
For the Topping:
1 cup frozen French fries (cubed), or 1 potato, diced and par-cooked
1 cup panko breadcrumbs
For Frying:
Neutral oil (like canola or vegetable), for deep-frying
For Finishing:
Sugar, for dusting
Ketchup, mustard, or your favorite sauce, for serving
Cut hot dogs and mozzarella into pieces about 3–4 inches long.
For each skewer, thread on half a hot dog and half a mozzarella stick (or just one or the other if you prefer). Repeat with remaining ingredients.
Spread the panko breadcrumbs and diced fries on separate plates.
Tip: If using raw potato, blanch or microwave the cubes briefly so they’re just tender, then cool and dry.
In a mixing bowl, whisk together flour, baking powder, and sugar.
Add the egg and 100ml (3.5 oz) milk. Mix until you get a thick, sticky batter. If it’s too thick, add more milk, a little at a time, until the batter is scoopable but not runny.
Pour the batter into a tall glass (this makes dipping easier).
Pat the skewered hot dog and cheese dry with a paper towel.
Dip each skewer into the batter, turning to coat completely. Let any excess drip off.
Immediately roll in panko, diced fries, or a mix—press gently to adhere.
Heat oil in a deep pan to 160–170°C (320–340°F).
Fry 2–3 corn dogs at a time for 3–5 minutes, turning to brown all sides, until golden and crisp.
Remove and drain on a rack or paper towels.
Let cool slightly, then dust with sugar for classic Korean flavor.
Serve hot with ketchup, mustard, or your favorite dipping sauce.
Tips:
For best results, don’t skip the sugar dusting—it’s a street food classic!
Want extra crunch? Double-coat in panko after battering.
These are best eaten fresh but can be reheated in the oven for a few minutes to re-crisp.
Share the image below to your Pinterest board if you like these Korean Hot Dogs!
There are four characteristics that distinguish this street cuisine from its conventional American cousin. Sausages aren’t the only thing that can be filled.
Cheese, fish hot dogs, squid, spam, Korean rice cakes, or a combination of these ingredients can be utilized. There is no cornmeal in the batter. Instead, it’s covered with panko breadcrumbs to give it a crunchier texture.
You may also use French fries, cornflakes, or ramen. It is covered with a coat of sugar after it has been fried to a golden brown. Also, you can make a vegan version of Korean Corn Dog.
Some nations, like the United States, have their own version of the corn dog, but I tend to prefer the Korean recipe. It features more crunch, mozzarella cheese, and a more excellent appearance than a typical corn dog.
Sausage, mozzarella cheese, or a mix of the two are used to make Korean corn dogs. This is skewered and then dipped in a layer of toppings before being covered in a sweet flour coating.
Panko breadcrumbs, french fries, cornflakes, and even ramen noodles are popular toppings. After being cooked, the corn dog is wrapped in sugar and dipped in ketchup and mayonnaise!
No. Although I did find a few recipes that called for yeast, and I suspect some of the vendors selling these hot dogs do, I was able to get almost identical results without it. Incorporating yeast into the dough aids in creating an elastic batter, but it also adds to the time it takes to proof and let the dough rise.
Today’s dish is a quick and easy batter that takes around 5 minutes to prepare. It resembles pancake batter, but it’s heavier and stickier. The batter must be thick and sticky in order for it to stay on the hot dogs and not drop off.
Chef’s tip: Refrigerate the cheese until you’re ready to deep fry it, so it keeps its form. Maintain a steady oil temperature so that things cook evenly and don’t absorb too much oil. Or else, you’ll wind up with an undercooked inside. To get a taste of everything at once, divide the stuffing into smaller portions.
The most fabulous fried pasta meal is this fried spaghetti. Crispy but delicate noodles are topped with a savory homemade tomato sauce and creamy cheeses. It’s a delectable take on a typical spaghetti dish that the entire family will enjoy. And, best of all, it Read More
