Kulinarya Cooking Club September 2010 : Bunuelos

Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and it's colourful cuisine.

Each month we will showcase a new dish along with our family recipes.  By sharing these recipes we hope you find the same passion and love for Filipino food as we do.

This month's theme is "Filipino - Spanish".  We are to chose any Filipino dish that has been influenced by the Spanish.

The Philippines is influence by so many different cultures, inluding the Chinese, Malaysians, Americans, and the Spanish.  When the Spanish settled in the Philippines, they brought with them their food and techniques.  The method of sautéing was introduced into the Philippine kitchens by the Spanish.  Sauteeing grlic and onions is the start to many Filipino dishes.

You can read more about the Spanish influences here.  Ziggy of My Filipino Kitchen Blog explains it all.

I wanted to make Bunuelos De Viento  for this month's theme.  Bunuelo is a Spanish fritter or doughnut.  It's a deep fried pastry.  De viento literally means "of wind".  This means no filling.  The inside of the doughnut is light and hollow.

4 tbs unsalted butter, cut into pieces
1 tbe sugar
1/4 tsp salt
1 cup plain flour
4 eggs
Oil for frying

1.  In a large saucepan over medium low heat, combine the butter, sugar and salt with 1 cup of water and bring to a boil.

2.  Stir to melt butter and dissolve the sugar.  Take the pan off the heat and add the flour all a once, beating continuously with a wooden spoon until the mixture leaves the sides of the pan  and forms a ball.
3.  Cool slightly.  Add an egg one at a time and mix with the wooden spoon until smooth.  Cool completely.

4.  Heat the oil over a medium heat.

5.  Drop the batter by the tablespoon into the oil.  Cook till the doughnut is nice and brown and puffed.  Remove with a slotted spoon and place on a paper towel to soak up any excess oil.

6.  Sprinkle cinnamon sugar over the doughnut while still hot.  They can also be drizzled with sugar syrup.

These doughnuts are best eaten hot. These can be eaten as dessert or for merienda (snack).  Acutally, I can eat these any time of the day.

Kath - http://www.acupcakeortwo.com/

Trisha - http://sugarlace.com/

Trissa - http://trissalicious.com/

Olive - http://www.latestrecipes.net/ 

Caroline - http://whenadobometfeijoada.blogspot.com/

Ninette - http://bigboldbeautifulfood.blogspot.com/

Peach- http://www.thepeachkitchen.com/

Althea- http://www.busogsarap.com/

Asha - http://forkspoonnknife.blogspot.com/

Malou - http://www.impromptudiva.com/

Cherrie - http://sweetcherriepie.com/

Acdee - http://acdee.blogspot.com/

Valerie - http://www.acanadianfoodie.com/

Sheryl - http://crispywaffle.com/

Anna - http://www.anniesfoodjournal.blogspot.com/

Dahlia - http://www.energychef.blogspot.com/

Joy - http://joyjoycreativeoutlet.blogspot.com/

Maribel - http://www.foodgeek.webs.com/

Tressa 

Jen - http://www.jen-at-work.blogspot.com/

Pia - http://bisayajudkaayo.blogspot.com/

Malaka - http://thegrandinternational.com.

Mimi - http://lapinchecocinera.blogspot.com

Erika - http://ivoryhut.com/

Kat - http://twitter.com/alanokat

Lala - http://thislittlepiggywenttothemarket.blogspot.com/

Ziggy - http://www.myfilipinokitchen.com/