Comments on: Ensaimada with Chestnut Puree a la Marketman

By: Jun

Jun — Fri, 19 Dec 2008 06:18:54 +0000

I’m sure with this step by step procedure from MM we can now all try all the version that we want …ube halaya, matamis na bao, longganisa, tocino etc…. We can definitely replace the siopao with ensaimada.

By: Maki

Maki — Thu, 18 Dec 2008 10:37:37 +0000

tempting.. yummy for the eyes… ^___^

By: EbbaMyra

EbbaMyra — Wed, 17 Dec 2008 05:25:52 +0000

Naku,eto na naman ang isa pagn variation ng ensaimada; hndi pa nga ako naiintimidate na nga akong mag-bake ng regular one, tapos iba na naman ang post ni Mr MM.Lahat ang sa-sarap tingnan. Bettyq: since ECC loves ube jaleya, (which my sister can make for me), I think I’l brint it to her when she makes the ensaimada (using your recipe). It will be then – the filing is mine,and the bread is her. Wow, team effort. Just cross our fingers it turn out ok. With all these posts about this now famous “bread”, we should have enough push to go for it.

By: SIMELYPOITO

SIMELYPOITO — Wed, 17 Dec 2008 03:13:37 +0000

there’s a Filipino bakery in Las Vegas who makes ensaimada with ube de jalea fillings. My friend always swings by there on her way home from California and bring me some…you’ll love them if you like ube, they are Pinoy na Pinoy kind of ensaimada.

By: Mangaranon

Mangaranon — Wed, 17 Dec 2008 02:35:37 +0000

I just saw ensaimadas made in Mallorca in Mario Batali’s program “On The Road Again” with Claudia Bassols, Gwenyth Paltrow and Mark Bittman. I think the Filipino ensaimadas look and taste better.