I was stumped. I could think of many different things yet could not start to make something. I’m not a baker, so pastries did not come to mind on the get go. I was thinking atchara (pickles) and burong hipon (fermented shrimps). Well, maybe that’s what I wanted to receive instead. As some of you may already know, French macarons are about the only things I know how to make.
Let’s go back with the Ghost of Christmas past to Manila.
Twenty-four years ago, my Tita Chat taught me how to make Lenguas De Gato with Pat Limjuco Dayrit‘s book Favorite Filipino Recipes as reference. Well, what can you expect from someone who hasn’t used a pastry bag before? Of course the lenguas came out as big as bakyas (wooden clogs) and not in pairs either!
The lenguas came out more uniform in size today, though still bigger than most lenguas de gato you can buy in stores. Well, California Mountain Lions are bigger cats (smile).
Thank you Lala, for putting in a request to consider my blog be included on the KCC roster.
- 1/2 cup butter, softened
- 2/3 cup sugar
- 1/4 cup egg whites
- 1 1/3 cake flour
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- Preheat oven at 375F.
- Cream butter and sugar.
- Add egg whites gradually.
- Fold in flour with salt.
- Add vanilla and fold mixture until smooth.
- The entire batter fits in a 12″ pastry bag. I used Ateco #806 plain tip. Perhaps a smaller tip will deliver smaller lenguas (domestic cat size).
- Pipe on Silpat, about 3″ long, spaced 1.5″ apart. Bake for 8 minutes.
- I used two (2) sheets, and made about* four (4) dozens.
- *I didn’t really count, but I will next time. Promise.
Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and its colourful cuisine.
Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.