Comments on: Broas / Ladyfingers

By: RJ

RJ — Fri, 10 Jul 2009 20:18:35 +0000

Broas of The Baker’s in Bacolod is great as well.Been here in Manila for roughly 5 years now, just not sure if they still bake broas until now.

By: Roxcy

Roxcy — Mon, 01 Oct 2007 13:44:22 +0000

Hi!

I’m a student from the University of the Philippines Diliman and we are actually doing a study about the “broas” of Sariaya, Quezon. I just want to ask Michael what is his basis of saying that these are actually the best in Southern Luzon.

Thanks..I just hope I’ll hear some feedback from you guys…though I understand that I’m like 2 years outdated…

By: Marketman

Marketman — Sun, 09 Oct 2005 22:46:45 +0000

The recipe used by Osang’s is a an old family secret. The proportions of sugar, egg and flour are not disclosed. You can do something similar by searching the net for a recipe for ladyfingers… they are an old European dessert.

By: lorna aranilla

lorna aranilla — Sun, 09 Oct 2005 15:54:23 +0000

kindlysend me the recipe for broas, im dying to make it, i live in japan and im pregnant. i like to eat broas that i cook.

thank you so much. how come theres so much add for it but no recipe.

sincerey,

lorna

By: Michael

Michael — Fri, 09 Sep 2005 02:18:32 +0000

The best broas in Southern Luzon comes from Sariaya, Quezon. I think it’s Villamater. I prefer them more brown than the ones in the picture though.

By: dodi

dodi — Thu, 08 Sep 2005 04:22:44 +0000

Broas and chocolate eh!SUBLIME! We Cagay-anons get our broas from Camiguin(must be the proximity to Bohol that makes its broas just as nice?) along with “pastel” and other sweet goodies. Thanks for making me remember and so I’m off to get some NOW!

By: Sister

Sister — Wed, 07 Sep 2005 22:33:39 +0000

Forty or more years ago Mom left me at Osang’s for a day to learn how to make broas. The original Osang was still alive and even then was in her 60’s so she’s long gone. She started with a hundred eggs cracked into a 3 ft. wide wooden bowl and an ancient wooden beater pushed and pulled by 2 women squatting on the floor. A ganta of sugar and a ganta of flour was added at the appropriate time. That’s all. Then the mixture was piped onto pre-war Jacob’s cream crackers tin box covers, dusted with additional sugar, turned over to shake off the excess and baked in a clay oven heated by charcoal. As soon as it was done the bras were removed from the tins and dried on a barely hot grill, top and bottom, until crisp.
Lady fingers in the US and Europe are soft, like sponge cake. Even though for years I made broas almost like Osang’s, using an oven, cooking them twice is what makes them special and far superior to any others. Nasty as the trip to Bohol was, the broas made it all worthwhile.