Pandesal, a Filipino’s first love and forever staple - Gardenia (2024)
This article originally appeared on Latest Chika. View the original article here
Can you still remember the very first time you’ve tasted pandesal? For us Filipinos, this could be traced way back to our childhood when our parents would serve it for breakfast or as our baon for school. Who can forget pandesal with hotdog, pandesal with your hot choco drink, or pandesal with your favorite palaman? For many Pinoy bread lovers, pandesal will remain as a first love – as classic and well-loved as any bread could be.
Pandesal is undeniably a staple in our morning routine – we all get excited to spend our mornings because of its wafting aroma. Pandesal brings comfort and familiarity during the rush of the day. Even more so when you have your cup of hot coffee or chocolate to enjoy your warm and soft pandesal with – it’s always a great way to kickstart your day!
With your favorite bread brand, Gardenia, you can enjoy all this pandesal goodness not just in the morning but anytime of the day. For instance, the Gardenia Clustered Pandesal has that freshly baked aroma and softness of the pandesal you love. You will never have to worry about hardened pandesal for your breakfast, merienda or even for your midnight snack. This is pandesal, the Gardenia Way, masarap, hot or not!
It is the classic pandesal you’ve always known – plus, it stays soft throughout the day. If you want your pandesal to be nice and warm, you can easily toast it in the oven for 2-3 minutes for that irresistible crusty on the outside yet soft on the inside pandesal. It is already delicious on its own, but you can also try other exciting ways of enjoying your pandesal such as making pan-wich (pandesal sandwich) and breakfast sliders.
The Gardenia Clustered Pandesal is in a sealed packaging to lock in the soft goodness, making it a perfect snack for those who are always on-the-go. Even if you are stuck in traffic, you can relax and munch on your pandesal for a stress-free ride. With or without spread, it’s always masarap!
DELIGHTFUL SELECTION – FRESHNESS AND NUTRITION GUARANTEED
Aside from Clustered Pandesal, you can also try other pandesal variants from Gardenia. If you want something that is full-to-the-bite, the Gardenia Premium Pandesal is for you. It is perfect for palaman like Gardenia’s very own Delicia Chocolate Spread. For something that is good for the gut, the Gardenia Whole Wheat Buns is a great match for those who are looking for a healthier pandesal option. Meanwhile, the Gardenia Soft Delight Pandesal comes in a dozen-pack, best for salu-salo.
All these Gardenia Pandesal variants are baked fresh everyday in the most modern bread manufacturing facility in the country. When it comes to nutritive value, the Gardenia Pandesalis also an excellent choice as it contains essential vitamins and minerals that may help the body in maintaining a healthy metabolism and immune system.
Grab your baked fresh Gardenia Pandesal, available in supermarkets and grocery stores near you. You can also order online via Gardenia’s flagship stores on Lazada, Shopee and Pandamart. Follow @gardeniaph to stay updated
Gardenia has been part of the fond memories of many Filipinos. The aroma, softness and taste of Gardenia remind them of home and childhood, where everyone in the family shares happy moments over a loaf of freshly baked and nutritious Gardenia Classic White Bread.
HEALTH BENEFITS OF PAN DE SAL: Pan de sal has 4 grams of protein, 25 grams of carbohydrates, 1 gram fiber, and 3 grams of fat. Pandesal also has iron, which is necessary for developing hemoglobin, for carrying oxygen in the blood. This is helpful for people with anemia and pregnant women.
A popular breakfast choice, pandesal are also eaten as a snack throughout the day and can be slathered with copious amounts of butter, stuffed with cheese or eggs, spread with jam or peanut butter, and used as the base for a simple yet tasty sandwich.
Variants. Some pandesal in supermarkets and some bakeries are less crusty and lighter in color. These also tend to have more sugar than the traditional pandesal, which only has 1.75% sugar. On Siargao Island, famous as a surfing spot, an oval-shaped version is locally known as "pan de surf" as it resembles a surfboard.
Lechon. Lechon is one of the Philippines' most well-known foods whose name translates to “roasted piglet.” However, this dish isn't usually made with piglets, rather with one fully-grown pig, lightly seasoned and roasted whole. Part of what makes lechon so world-famous is its striking visual appearance.
Vanda sanderiana is a species of orchid. It is commonly called Waling-waling in the Philippines and is also called Sander's Vanda, after Henry Frederick Conrad Sander, a noted orchidologist. The orchid is considered to be the "Queen of Philippine flowers" and is worshiped as a diwata by the indigenous Bagobo people.
Local names: antatap (Kalinga); balanigan (Tagbanua), kalumala (Tagalog), tapulaw (Tagalog); Philippine gardenia (Engl.) Description: This is a shrub or small tree up to 5 m tall.
Rafflesia is endemic in Malaysia, Thailand, Indonesia and the Philippines. Known as the corpse flower due to its offending smell, Rafflesia is a parasite to the wild grapes of the vine genus Tetrastigma, which provides everything necessary for Rafflesia to survive.
Pandesal is the most popular style of bread in the Philippines. The name comes from the Spanish word meaning “salt bread" and it originated during the 16th century era of Spanish colonization in the Philippines. Pandesal is known for its pillowy texture and signature breadcrumbs on top.
Why is the crust on my pandesal so hard? Your bread should be fluffy on the inside and slightly crusty on the outside, but the crust should not be rock hard. If your crust is too hard, it could be the result of under kneading your bread. Make sure your dough is completely smooth after kneading.
Pandesal contains around 200 milligrams of sodium or salt, which provides flavor to the bread. The low sodium content is ideal for people with kidney disease or hypertension.
Most Filipino's I know eat pandesal on its own or dipped in a hot morning beverage (hot chocolate, coffee, etc.). However, you can eat it with practically anything you would with a common western roll. I love it with just plain unsalted butter or with peanut butter + jam.
Pandesal is the most popular bread in the Philippines for a good reason! With a golden, crumb-coated exterior, slightly sweet taste, and soft, fluffy texture, this Filipino-style bread roll is delicious on its own or with your choice of filling.
Pandesal is the most popular local bread in the Philippines. It is the Spanish term for “salt bread,” since the name originated during the 16th century Spanish colonial era. Most bakeries all over the country, from small backyard establishments to industrial bakeries, produce and sell this bread.
Pandesal is the most popular local bread in the Philippines. It is the Spanish term for “salt bread,” since the name originated during the 16th century Spanish colonial era. Most bakeries all over the country, from small backyard establishments to industrial bakeries, produce and sell this bread.
Over the years, Pinoy bread has become a reflection of our identity, and our people's history and affinity for food. Different bread variants, from the humble pan de sal to the merienda-favorite ensaimada, have become household staples and have played witnesses to countless family and community gatherings.
Arguably the most famous and the most popular bread in the Philippines, pandesal is also one of the easiest to make at home. You'll only need simple ingredients like all purpose flour, yeast, milk and bread crumbs that pandesal is known for.
Pan de sal, literally translated as salt bread, is the national bread of the Philippines and while we think we're all initiated with it, there are as many pan de sal varieties as there is adobo.
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