In search of a pandesal recipe

I’ve been searching for a recipe for our native crusty pandesal but can’t get the right stuff. I would appreciate it if you can send me one. Thank you and best regards! – Alice M. Estacio, Emirates

I just want to know the ingredients and the procedure in making our ever-so-famous pandesal, so that I can make it myself, innovate on it or make a business out of it. Could you e-mail the recipe to me? Thank you so much in advance! – Iris

Sometime last year, we made a vague attempt to respond to another readers’ similar request. Although we didn’t publish any measured procedure, we promise to do so in upcoming columns. Also, stay posted to our website and the addition of new recipes in the future.

* * * Craving For Gravy In Hong Kong

How do you make gravy? I live in Hong Kong and it’s so frustrating that there is no gravy in the local KFC and McDonald’s franchises here. By the way, is cornstarch the same as corn flour? I am wondering if you could post more recipes in your website. Thanks a lot! – Hazel Ho, Hong Kong SAR

Gravy is basically meat (or chicken, when you grill or roast) drippings + cornstrach + a little water + seasoning (such as soy, salt, pepper and garlic). Collect the drippings and freeze them until you are ready to cook the gravy. Corn flour is a basic corn-based flour used as a thickener, but cornstarch has another ingredient that makes what you’re cooking more sticky and glutinous. If you don’t have any meat drippings, replace them with a flavored bullion cube dissolved in a cup of hot water. Add a teaspoon of cornstarch (this will thicken the gravy after a little boiling) and soy sauce (this will darken it). Keep adding the two ingredients, while continuing to stir it until you reach the desired consistency and color of your gravy. You will get there, if you’re patient!

* * * The Truth Behind Corn Flour

I’ve been to lots of supermarkets trying to find corn flour. I haven’t seen any. Do I need to buy it abroad? Would you know of any grocery or store here that have it? Maybe in Divisoria? Thanks a lot for your help. – Michelle Whalley

Corn flour is basically a thickener, while cornstarch has a gel-like ingredient that makes a recipe sticky or more glutinous. Stick to the corn flour, if the recipe calls for it. As for looking for it, try a gourmet food store. It is most likely available from Mexico where masa harina is the most popular kind of flour used to make the staple tortillas. Good luck!

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