19 Aug2016

Chimney Bread

by Marketman

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This post is long overdue. Many moons ago reader Bettyq suggested I try my hand at “chimney bread” and I did. Otherwise known at kurtos kalacs (spit-roasted cake from Romania), this is essentially some dough flattened and wrapped around a tube and traditionally roasted over coals or baked in an oven. The resulting tubular shaped bread is seasoned with cinnamon sugar and sold like lengths of pipe, short or as long as they cook them.

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We decided to try a version that was cooked on a bamboo pole (a bit tricky, as the dough kept wanting to slide off, but we somehow managed to get it to work reasonably well.

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Cooked over coals beside roasting lechons, the lechoneros looked at us with amusement. Boss is trying another crackpot idea I am sure they were thinking silently.

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This batch from our first attempt. Not bad at all. Finished by the office crew in minutes. We made another batch that looked much better (see second and third photos above) but in the end, it was all just a bit too much trouble to do on a regular basis. Bettyq had suggested a local version named “bamboo bread”… :)

 

COMMENTS:

  1. Thel from Florida says:

    Learned something new today. Thanks for sharing. “crockpot idea” hi hi hi

    Aug 19, 2016 | 7:11 am

     
  2. Clarissa says:

    I am thinking that cooking them on steel pipes or rods would make even the inside of the bread lightly toasted and crunchy?

    Aug 19, 2016 | 9:18 am

     
  3. Marketman says:

    Clarissa, it might. But it was hard enough to get them to stick to bamboo, so steel the dough might just slide off. Traditionally, they are cooked on a thick wooden dowel. :)

    Aug 19, 2016 | 9:33 am

     
  4. emsy says:

    I just realized that we haven’t seen BettyQ around for a while. Where are you BettyQ?

    Aug 19, 2016 | 10:11 am

     
  5. Marketman says:

    emsy, bettyq checked in a few posts ago, she’s been busy in her garden… :)

    Aug 19, 2016 | 11:27 am

     
  6. emsy says:

    aha! I have found the comment you mention. Drop by more often BettyQ! Sorry, MM, I also meant to ask if you soaked the bamboo in water or treated it somehow before you put it on the fire? This looks really impressive and I can’t wait to shock and awe my guests come next dinner party :P

    Aug 19, 2016 | 1:13 pm

     
  7. Footloose says:

    Some Japanese tatterdemalions cooking baunkuchen on a bamboo pole: https://goo.gl/M7yD2i

    Aug 19, 2016 | 5:11 pm

     
  8. Natie says:

    They look very good! I’m impressed.

    Aug 19, 2016 | 8:27 pm

     
  9. Monty says:

    Maybe wrapping the bamboo with some wire would help the dough adhere to it.

    Aug 19, 2016 | 9:16 pm

     
  10. farida says:

    Hello MM. This is off topic. A few posts earlier you mentioned that you found someone who might be a supplier of millets. Was wondering if you have started making the budbud and have them available at the visitor center. Or if I can order ahead. Kind of desperate as daughter just asked me if I can bring some. And I will be leaving in a couple of weeks. I sure hope you do have some. Thank you.

    Aug 20, 2016 | 5:30 pm

     
  11. Marketman says:

    HI Farida. Yes, we have budbud kabog already made and steamed, then cooled and frozen for sale in packs of 4 at the passalong center. We also now sell the millet in small packets as well at the same store. My sister, Bebing’s barkada, brings budbud by the hundred back to New York in her luggage, also frozen. She sticks it in her freezer and takes a few out and steams them when she gets a hankering. Lasts her a couple of months! Kindly call the drive thru a few days before your departure to reserve/ensure they have what you want… 032.272.9674. Have a good trip back!

    Aug 20, 2016 | 5:40 pm

     
  12. Mari says:

    This is called Trdelnik in Prague.

    Aug 20, 2016 | 10:48 pm

     
  13. ECC says:

    Happy Birthday MM!

    Aug 21, 2016 | 6:33 am

     
  14. farida says:

    Thank you so much, MM. That’s what I will do. Yay! There goes my limit.

    Aug 21, 2016 | 9:51 am

     
  15. michelle h. says:

    “Bam”kuchen !

    Aug 22, 2016 | 6:17 pm

     
  16. Nina says:

    Hi MM, which location or branch is best as far as variety of dishes to try and “pasalubongs” (i.e., chicharon, jam, budbud kabog)? We’ll be in the Phil. and make a 2-day trip to Cebu, too. Also, would appreciate it if you can provide the different “pasalubongs” that you carry (food/non-food items). Thanks much.

    Aug 23, 2016 | 3:11 am

     
  17. amajin says:

    Hi MM! They would do this at the nature camp where I live in Japan. They would bake the dough on foil-wrapped bamboos and then spread jam on the baked product. I guess the foil would prevent the dough from sliding off eh?

    Aug 23, 2016 | 9:04 am

     
  18. Marketman says:

    Nina, all of our branches (except the airport) has a full menu with our entire range of dishes on offer. However, the Marina Mall branch near the airport probably has the best selection of pasalubongs, followed by the Escario branch. The SM City branch is convenient if you are in the vicinity. Our website, Zubuchon.com has more details on branches and locations. Our passalong center (a separate stand alone retail area) is just before you get to the airport and it carries not only our products (lechon and other porky things, chicharon, budbud, biko, jams, etc., but also fresh daing or bulad from Bantayan, millet seed, and the most popular Cebu delicacies from Titay’s, Shamrock, dried mango producers, etc.

    Aug 24, 2016 | 6:12 am

     
  19. Kasseopeia says:

    My gas, that pas(s)alubong Zubuchon branch is really REALLY in my radar now. Will bribe a Cebu-based friend to allocate some of her luggage allowance for me!

    Zubu in Manila soon? :D

    Aug 25, 2016 | 7:55 pm

     
  20. Nina says:

    Thanks, MM. Planning to haul tons of budbud, too but but after Cebu we’ll be in Manila for a week or so… should we then freeze them as soon as arriving in Manila or just refrigerate them and freeze the day before flying back to the US? Just want the best way to enjoy it though, of course, am sure best is right after buying them. Can’t wait Zubu Manila, too… even just frozen lechon + the pasalubongs.

    Aug 25, 2016 | 10:48 pm

     
  21. Marketman says:

    Nina, keep them frozen all the way through your trip to ensure they remain in good shape. The coconut oil is a bit of a preservative, but you don’t want to risk defrosting them and freezing them again and again…

    Aug 25, 2016 | 10:58 pm

     
  22. Marilen says:

    We do the same with puto from Bacolod, freezer all the way to US, still delicious steamed many months later. Wish I could get my hands on budbud. Had it in Dumaguete from a friend’s suki in the market and it was delicious. (doing some time traveling right now – when Zubuchon was still a pipe dream – and fast forward, what a success it is today.) Congratulations MM !!

    Aug 27, 2016 | 6:39 am

     
  23. fernweh says:

    Had this in Prague and Budapest a few years ago.It’s called Trdelnik in Czech and Kurtoskalacs in Hungarian.We opted for the one with almond sugar which was truly amazing and unforgettable.Just reading about this made my mouth water and brought back lovely memories from that wonderful trip.

    Aug 27, 2016 | 1:24 pm

     

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