This one's inspired by poutine, a French-Canadian dish that consists of fries, gravy, and cheese curds. To transform it into a recipe for success, we made it more casual in presentation and more Filipino in flavor.
Makes 4 servings Prep Time 20 minutes Cooking Time 30 minutes
For the gravy
2 tablespoons butter
2 tablespoons flour
2 cups beef stock, warmed
salt and pepper
200 grams kesong puti
500 grams potatoes, cut into fries
oil for frying chopped
fried bacon for sprinkling, optional
grated Cheddar cheese for sprinkling, optional
1 Make the gravy: Melt butter in a pan. Add flour; combine. Cook for about 2 minutes. Slowly pour in warm beef stock. Season with salt and pepper to taste. Set aside.
2 Cut kesong puti into cubes. Place in the refrigerator until ready to use.
3 Fry the potatoes in hot oil until cooked.
4 To assemble: Place fries on a plate or in a shallow bowl. Pour gravy over potatoes. Top with kesong puti, chopped bacon, and grated Cheddar cheese, if using. Serve immediately.
Photography by At Maculangan | Food Preparation by Katherine Jao | Prop Styling by Elaine P. Lim | Props from Saizen (tray, colander, bowl)
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