This is the ever famous Pan de Sal.

It’s a bright Saturday morning and we’re eating pan de sal with dairy crème. Sadly, the pan de sal wasn’t so hot anymore (that’s because I woke up late again, he he he!). It could have been tastier if it were served hot. Nonetheless, I still had three of it today.

Every morning, Pan de sal is very much available at almost every bakery in the Philippines. If I’m not mistaken, I think it’s the all time best selling bread in the country. Everybody loves pan de sal, with or without filling or “palaman.” My mom buys our pan de sal from a kid who regularly sells this bread every morning. The kid buys the bread from the bakery one street away from us and sells it to the whole barangay, for almost the same price. My mom wanted to support the kid’s business so she makes it a point to buy from him everyday.

Meet another family favorite: Adobong Kangkong.

Ingredients:

Kangkong leaves and stalks, garlic, vinegar, soy sauce, sugar

Among all local vegetables, I think, kangkong is on top of my list. It’s green. It’s leafy. It’s CHEAP.
When I was a lot younger, I used to eat its leaves alone. Eating two or three of its leaves was already a big accomplishment back then. However, as I grew up, my love for kangkong also developed. Right now, I feel very happy everytime kangkong is served to us at home. I eat a lot of it too. It makes me happy ‘cause I know that it’s a good source of fiber and fiber aids in good digestion. But we have to be careful in eating kangkong these days, especially when you buy it outside. We can’t be sure of its source, so, we have to clean it very well before cooking. If we buy it outside, however, we can’t be certain that the cook did clean it well. So, be extra careful.