Comments on: The Original Mallorcan Ensaimadas…

By: Doober

Doober — Sun, 12 Jul 2009 08:25:04 +0000

Strange, but I seem to be the only Pinoy who has posted here that likes the original better. I had an opportunity to try the original back in 2001 on a trip to Mallorca. The cafe I visited was supposedly the oldest in Mallorca and was famous for its ensaimadas. I tell you– the original for me was PURE HEAVEN! Crisp, light, fluffy….In fairness to Philippine “ensaimadas” I still enjoy them on occasion when made well, but they are nowhere close to the Mallorcan ones. I agree we should change the name of our local version already. “Enbriosant” of Alicia is actually a pretty good name.

By: MANNY

MANNY — Fri, 08 May 2009 07:26:22 +0000

Does anyone knows where you can get the original ensaimada (1950’s). It is plain, darker, with only sugar on top but taste so gooood that you need no cheese filling to feel delighted. Its meat is flaky similar to croissant but firm. Really simply delightful.

By: Joel

Joel — Tue, 13 Jan 2009 07:51:40 +0000

I was born and raised in Ozamiz City, and we had Sam’s Bakery ensaymada or pan de lukot (twisted bread). Since Sam was Chinese, his ensaymada was fusion: it had a black mungo filling. And since this was the 60s, it was topped with margarine and sugar; no cheese. But it was a delight. Sadly, Sam’s master panadero died, and along with it, his inimitable version of the (commercial) ensaymada I grew up with (my lola’s ensaymada/torta was a special treat on special occasions, and sadly, my mom lost my lola’s recipe).

By: quiapo

quiapo — Mon, 02 Jun 2008 04:03:26 +0000

Yes our ensaimada is an entirely different product, evolved to our own tastes. A smilar process occurred with wanton evolving into our incomparable Pancit Molo, and I much prefer our tamales to the original Mexican ancestor.

By: Leroy Primero

Leroy Primero — Tue, 20 Jun 2006 07:29:47 +0000

Great. I didn’t say a word when my Catalan friend, my host offered me a piece of ensaimada. Just being polite….of course they asked me how did I like it! emmm yeah, good…
I personally prefer our (filipino) ensaimada. It’s more tasty for my sweet gums.

By: millet

millet — Sat, 10 Jun 2006 10:13:53 +0000

came back to this page just to see what everyone has to say about the standardized adobo ek-ek. SALSA is the funniest thing to come from an outrage!

By: kulasa

kulasa — Fri, 09 Jun 2006 23:34:27 +0000

lee – SALSA! almost choked on my breakfast.. ha ha ha

By: Kate

Kate — Fri, 09 Jun 2006 01:03:05 +0000

Now that I’ve gotten that off my chest, the best ensaymadas I’d ever tasted (to the point of dreaming about the next one I would get to sink my teeth into with a nice cup of espresso or hot chocolate) were small ones with just the right amount of cheese on top. It was perfectly textured—not too dry, not too gummy, achieving the happy medium between bready and cakey. It had just the right levels of butteriness and egginess (sorry for mangling the English language) to be sublime. They were made by a lady whose southern Tagalog bakeshop my colleagues and I haunted for meriendas everyday. Sadly, the bakeshop is no more. I hope to track her down someday and get her recipe for it. The Muhlach ensaimadas have nothing on hers.

By: Kate

Kate — Fri, 09 Jun 2006 00:55:04 +0000

Amen to that, MasPinaSarap. One thing that does disturb me about all this American influence worldwide (and especially these last 100+ years on us Pinoys) is that some of us think that doing things the tight-a..ed (pardon the language) puti way is always better. Puh-leeese! Filipino food is the last thing over which people should start being control freaks. Why don’t they just write their own cookbooks, call their recipes THE traditional ones and be done with it. Let the rest of us go our merry, culinary way. We Pinoys love our freedom in all its expressions.

By: MasPinaSarap

MasPinaSarap — Thu, 08 Jun 2006 18:27:37 +0000

All I have to say is, a great many things have been bettered by Asian minds :)