Our family ensaimadas are featured in the November 2009 issue of Town & Country Philippine Edition:CLASSIC CONFECTION
We bring some good news to the ensaimada connoisseur. Imang Salud ensaimadas are soft and rich, not too sugary, with real butter and topped with nothing less than Holland queso de bola. Its traditional "heirloom" Kapampangan recipe dates back to the 1930s, developed and modified by Salud Dayrit-Santos, one of San Fernando's renowned cooks of her time, and passed on from one generation to the next. Her granddaughter Meliza Henares introduced the recipe to Manila in 2005. This homemade ensaimada is delightfully huge--six inches in diameter, to be exact. Its rich, buttery flavor literally melts in your mouth and the sharpness of the imported queso de bola is balanced beautifully with the right amount of sugar. Once you take that first heavenly bite, you'll be craving for more. These delicious ensaimadas and other delicacies like plantanilla and tibuk-tibuk are available every Sunday at Imang Salud, Henares' stall at the Legazi Sunday Market in Makati. Plantanilla are rich and delicate crepe-like eggrolls filled with sweet latik, also made following an heirloom recipe of Lola Salud. Tibuk-tibuk, dayap-flavored maja blanca, is made of carabao's milk and coconut milk. If a relative abroad is homesick and craves traditional Filipino sweets, just let Henares know; she can prepare your pasalubong and pack them especially for travel. Henares accepts orders at 0920.947-8819 and 837.0842. (Mawi de Ocampo)
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