Bunuelos of Lola

As in the past, a great number of the food we serve everyday–and specially during Christmastime–have Spanish (and sometimes Mexican) influence. Bunuelos are one of them. We remember our Biñan and Tanauan lolas fussing, in their respective kitchens, over the proper preparation of this crispy biscuit, offered either as dessert or snack. In the days before rhum cake and tiramisu, when there were no bake shops to order fancy cakes from, mothers and grannies took special effort to make sweets such as leche flan and halayang ube. The bunuelos were among these favorite after-meal fare. They are crunchy, flaky and made from flour, fried crispy, then sprinkled with cinnamon sugar. Like the angel cookies produced by the Pink Sisters in Tagaytay, it is said that bunuelos were originally baked in the cloistered convent of St. Jeronimo in the 17th Century. Even today, we are willing to bet our flour sifter that this would make a very welcome treat for the family.

Here’s what you need–4 cups flour, 1/4 teaspoon salt, 1 tablespoon sugar, 1 tablespoon baking powder, 2 eggs, half cup milk, 1/4 cup shortening, cinnamon sugar for dusting. Sift all dry ingredients. Beat eggs, milk and shortening together and add to dry ingredients. Mix well. Make individual balls and run the rolling pin over them, making each as thin as possible. Fry in hot oil until brown then drain on paper towel. While still hot, sprinkle with cinnamon sugar. Cool before serving. Great with hot chocolate or steaming coffee. There, have a delicious old-fashioned dessert!

There are some new items in supermarket coolers, including Magnolia cheese sausages at less than P25 a pack, Frico matured Edam cheese and the Organic variant which cost less than P130 a pack of 200 gms. If you are planning a turkey dinner for the holiday season, look up the supplies in your favorite stores. They might disappear or increase in price as Christmas Day nears. If you want something really special, you can stock up on Cornish hens (one for each member of the family), approximately P200 each. Alternatively, get the smaller local chicken, weighing less than a kilo, roast with a sauce of dried apricots and herbs. Recipe available to interested housewives.

Now people are starting to stay away from beef. However, there are a lot of male members of the family who would not be fully satisfied if no meat is found on the Christmas table, like roast beef, grilled steaks, mechado and even the old-fashioned morcon. A paper we got sometime ago from the US Meat Export Federation debunks a lot of the myths about how unhealthy beef is–which should make the meat-eaters happy. For instance, the thing is to eat moderately–an ideal portion is 3 ounces, if lean. According to this group of experts, beef contains less cholesterol than fried chicken, pork or shrimps. Modern beef is lower in fat and calories and high in protein, vitamins and minerals. Because of this, beef is now called the nutrient-dense food. You can still roast your beef, grill your steak or cook your cocido for the holidays. Remember–moderation is the key.

Here’s a bonus for our readers–a new Beef Stew recipe. Cut one half kilo beef (brisket without bones) into serving pieces. Heat oil, add a head of crushed garlic and diced onion and brown the beef pieces. Transfer into a casserole and sprinkle with one and a half teaspoon each of oregano, cumin, paprika and salt. Add three chopped tomatoes and let simmer for a while. Then add a cup of water and continue at a low boil until beef is tender and liquid is reduced to gravy consistency. You may put in two pieces of finger chilli, if you want the dish to have a zing.

We advise those who go to food fairs etc. to keep all the materials they get from exhibitors. These will prove very useful, specially the recipes. Housewives are forever in a dilemma about what to serve, and when they have exhausted everything on their list, these hand-outs can prove to be a treasure of delicious concoctions. Happy cooking!