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Corbata de Sebo: Difference between revisions
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INTRO | |||
Malolos, Bulacan is known for its incredible history, from its famous historical sites, heroes, and, most significantly, its culinary history. One of which is the "Corbata de Sebo," also known as Kurbata de Sebo, Corbata Biscocho, or Biscocho, is a type of traditional Malolos biscuit that is about to disappear and be forgotten in the future. It is one of the points of pride of Malolos biscuits, gorgoria (gurgurya), and pilipit. | |||
ORIGIN | |||
It was called Kurbata de Sebo because of its bow-tie shape inspired by the clothing of Europeans, particularly the French. Moreover, it expresses our identity as Filipinos. It reminds us of the history of our rebellion, independence, and republic, as this was one of the foods on the table during the Malolos Congress. | |||
It is made from flour, lard, and egg yolk fried and rolled in sugar. Due to the abundance of egg yolks separated from the egg whites used in the construction of fortresses and churches, our women learned to use the egg yolks in cooking and the making of breads and desserts so that they would not go to waste, which showed our ingenuity. Written by Dr. Jose Rizal in 1889, this is one of the great legacies of Malolos women. | |||
This biscuit is no longer available for purchase in bakeries at any time. It must first be notified to be produced, and the only one who makes it today is Nanay Tess "Tessie" Lunega, who learned it when she was only 16 years old. She is the cousin of Aling Mercy of Malolos, the primary maker of the original empanada de kaliskis. | |||
INGREDIENTS: | |||
Egg Yolks | |||
Flour | |||
Water | |||
Salt | |||
Sugar | |||
Butter / Lard | |||
PROCEDURE: | |||
Prepare a clean bowl and put your flour | |||
Separate the egg yolks from the egg whites and add it to the bowl with flour | |||
Add the butter or lard | |||
In a separate bowl, dilute the salt and sugar in water | |||
Slowly incorporate the wet mixture into the dough base | |||
Cover with a damp towel and let it rest | |||
Flatten the dough and brush with some oil to avoid sticking | |||
Cut the dough into bite-sized rectangles and put a slit in the middle | |||
Loop one end of the dough to make it a bow tie shape | |||
Heat some oil and deep fry until golden brown | |||
Roll in sugar, serve, and enjoy with a cup of tea or coffee, or enjoy it as it is! | |||