Warm Peanut-Crusted Kesong Puti Salad

The peanuts add a crunchy bite to the kesong puti. Make sure to use a thick slice of the cheese to avoid a gooey mess.


Serves 4 to 5  Prep Time 32 minutes (including 30 minutes refrigeration)
Cooking Time 3 minutes

250 grams kesong puti
4 tablespoons all-purpose flour
1 egg, beaten
4 tablespoons peanuts, grounded or finely chopped
4 tablespoons canola oil for frying
1 tablespoon calamansi juice
1 teaspoon patis (optional)
salt and pepper to taste
1 teaspoon garlic, finely minced
3 tablespoons extra virgin olive oil
150 grams salad greens
1 to 2 big fresh tomatoes, sliced into rounds
1 small red onion, sliced thin rings

1  Slice kesong puti into 4 or 5 equal logs then evenly coat with the flour, then the egg, then the ground peanuts. Refrigerate for at least 30 minutes to set.

2  Using a nonstick pan, heat oil to medium then pan-fry the kesong puti until brown, being careful not to burn the cheese. Set aside.

3  Make the salad dressing: In a bowl, mix calamansi, patis, salt, pepper, and garlic. Slowly pour olive oil and mix until smooth. Toss salad greens together in the bowl with tomatoes and red onions. Top salad greens with the fried kesong puti.

Photography by Miguel Nacianceno │ Food Styling by Rolando Laudico of Chef Laudico’s Bistro Filipino │ Prop Styling by Pamela Lim

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