Monday, November 24, 2008
Para...what??? Paradadas. Don't ask me the etymology of that...but as long as I can remember, my Lola Justina would make us these yummy beef-filled French-toast style bread every merienda time or breakfast. Hers, of course, because there was no Teflon pans yet at that time, were really oily. But who cared about cholesterol in our youth anyway? Blech!
So, here it is. I especially dedicate it to my good friend Erik from NooYorrrk. It's because of this recipe that we found each other from literally both ends of the globe. So, Erik...first bite's for you! ;-)
What you will need are:
Filling: can of corned beef, onions, garlic, ripe tomatoes, potatoes, and freshly-ground pepper
The whole thingamajig (hehe): 10-20 pan de sal, 2 eggs, liquid milk, salt to taste, cooking oil
(If you know how to make corned beef hash, then that's all the instruction you'll need. Hehe)
Cut potatoes into small (about 1cm) cubes. Slice tomatoes into strips. Chop the onions and garlic into stir-fry size/shape. Stir fry the onions and garlic (in that order!). Throw in the corned beef. After about 2 minutes, throw in both potatoes and tomatoes. Cook, stirring occasionally, until potatoes are soft (but with a bit of a bite still). Set aside.
Tear open the pan de sal into halves--but not all the way. Stuff with just enough filling. Set aside. Then, in a hollow bowl, beat the eggs with some milk and a dash of salt...until almost fluffy.
Heat up the pan...preferably Teflon. Optional: coat the pan with Pan spray cooking oil. Dunk the filled pan de sal into the egg mixture--as if you're making French toast, that is--and fry in the pan until golden brown to dark brown. Flip and wait till both sides are cooked.
Place on absorbent paper towels to drain the extra oil. And....serve with gusto! Hehehehe. Eat while warm and crispy. =)