Posted in The Joy of Snacks

In Which We Munch on Fried Dough…

Fried bread with cream dip

No, this is not necessarily a doughnut post nor does it involve treats like fritters or bichu-bicho (youtiao – fried dough sticks).  However, it does involve certain treats that come close.

Admittedly, I’m not that big a fan of fried snacks in the afternoons, barring French fries or potato crisps.  However, on days when the weather can’t seem to decide whether to blow hot or cold, I need the fat and calories to keep myself from getting annoyed with the drastic changes of temperature.  So, yes, fried dough…

Shown above are deep-fried mantou – presented on the North Park menu as fried bread with cream dip.  What you get are three mantou (yeasted white-flour buns) that are fried till golden and crisp on the outside, soft and fluffy within.  They are sweet, but not too sweet for comfort.  You’re supposed to dip them in the little dish of condensed milk that comes with every order.  However, I am of the opinion that it is better to dip these crisp-tender-moreish babies into the complimentary bowl of chicken broth.  I can’t explain why, but I find it a rather tasty combination.

Tiger Paw

If you’re in the mood for something sweeter but not necessarily as sweet as a doughnut (raised or cake, doesn’t matter…), you might want to try the tiger paw from Country Style.  This is a bi-colored fried treat – plain and cocoa-flavored doughs kneaded together – cut in the shape of – well, what else! – a tiger paw.  It’s quite good: the plain part just sweet enough, the cocoa part gives it a bittersweet, even smoky flavor counterpoint, and there are crunchy bits of pineapple scattered through the bun to add textural contrast to the pillowy softness.

With the deep-fried bread, I recommend a glass of milky tea.  The tiger paw, on the other hand, demands to be eaten with a carton of chilled milk on the side.  Either way, it’s all good.  😀



Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended in June 2016 These days, she works full time at Philippine Tatler as a features writer under the nom de guerre Marga Manlapig. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel. Follow her on Instagram at @midgekmanlapig.

3 thoughts on “In Which We Munch on Fried Dough…

  1. I love condensed milk and have never thought of dipping North Park’s fried bread anywhere else but now that you mention it that reminds me of these long sticks of fried bread/dough that we were served when having pho in Hanoi.

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