La.Pi.S: Garlic Bread

Share on FacebookPin on PinterestShare on LinkedInShare on Google+Email this to someonePrint this page

garlic bread

This is not the typical way of preparing garlic bread. Rather the lazy way… or not. But if I have sliced white bread, this is what I normally do. While toasting bread, I fry chopped garlic on butter until aromatic. Spread the garlic and butter mixture on toasted bread. Cut them into bite-size squares and serve with coffee or hot chocolate for breakfast. Crunch crunch. Yum yum.

Garlic bread

Lasang Pinoy, Sundays.
Lasang Pinoy, Sundays.

Share on FacebookPin on PinterestShare on LinkedInShare on Google+Email this to someonePrint this page
I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

21 thoughts on “La.Pi.S: Garlic Bread

  1. oo nga, iba nga ito because you fried the garlic first before you spread it on the bread. looks delicious! will try this (the crunchiness is a come on). ganda ng fotos!

  2. my the way, my other trick to do a garlic bread is to toast the bread with a bit of olive oil, and rub fresh garlic on the bread as soo as I get them out of the toaster over. This saves me a lot of time, yet the bread has that garlic taste and smell that we like…

    Jescel´s last blog post..Sweet Challah

  3. lazy or typical, basta lasang garlic, garlic bread na! the last time i made garlic bread, i simply melted some butter, added fresh garlic, then used a pastry brush to spread the garlic/butter mixture onto the pieces of bread. then i popped them in the toaster. hee hee. mas lazy pa yung version ko. no garlic frying! haha! :D

    Munchkin Mommy´s last blog post..Cafe Munchkin’s Birthday Blowout Winners

  4. Hi Iska & Erwin!

    What a selfless way to share your genius.
    I don’t exactly love Filipino & Chinese foods but I crave for anything “kripsy” in pork & chicken which I found embodied in your Lechon Kauali, Krispy Pata, Chicharon, etc.

    Are you not “shamelessly” albeit scrumptiously “polluting” the clean & crisp New Zealand aire with your wonderful concoctions, dizzyingly mesmerizing the Maoris and some of the few stiff-upper-lipped remnants of the British Commonwealth [both in Canada & N.Z.] into the direction of your handsomely appointed kitchens? I love the fusion of Filipino culinary genius & know-how interspersed with the staid culinary roots of somewhere up there [namely Canada] and down under [namely New Zealand]. I adore your unabashed style of fusion never forgetting the food culture you’ve grown up with, giving pride to our legacy whether it be kujol maybe, chicharon bulaklak siguro, goto o lungs ng vaca na niluluto’ng bopis.

    I’d love to gift you both with the new book launched, “Kulinarya” , authored by some of our better culinary figures on Phil. soil; but then you would have to claim it yourselves when you come over to Metro Manila and inform me beforehand.

    Itului n’yo lang ang pag-share at pag-sulat, this unselfish way of being proud to be from where you came from. You need not be at home here or have a PI passport to prove your patriotism & enthusiasm for having been once a Filipino.
    It is never said nor advertised. [You need not be one of the 50 Best Food Blogs in the Jnternet. I my book you are already winners.] We feel it. I do. I see it on your fotos and in your pen.

    Congratulations and many thanks.

    Admirably sincerely,

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge