Pan de Sal & Bagles

Here in New York, instead of the usual pan de sal, the usual breakfast fare is a bagel (in a variety of “flavors”), served with your choice of butter or cream cheese.  My personal choice is a raisin bagel (which is baked with a hint of cinnamon) with butter.  I must be one of a weird few who microwave their bagels (instead of toasting them) so the butter can melt into the bread. 

We have pan de sal here in New York courtesy of some bakeries in New Jersey, and the preferred variety is more like the Baliuag pan de sal variety (yellowish in color and slightly sweet).  Iba pa din ang pan de sal galing sa atin.

I remember when we used to get them straight from the bakery at midnight or early during the day.  They were still hot and we didn’t have to toast them again or heat them up.  The butter melted on the bread as soon as you put it there.  Mommy Celia and I were telling my Mom over the weekend that despite the fact that we have Filipino restaurants around, it doesn’t taste as good as the dishes from back home because sometimes, there are substitutions due to the unavailability of the original ingredients.

I’d have pan de sal anyday, but I want the ones from back home.

 

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