TANG’S KITCHEN FILIPINO RECIP

Dec. 10
Tang’s Kitchen Filipino Recip e-book
recipe available from the
Inihaw recipe section and/or
with Garlic Mayo.
Garlic
Mayonnaise Dip
Ingredients
Serves 4
Ingredients
½ kg of Kesong Puti, cut into
1 – 1 ½’ Cubes
1 egg, beaten
1/2 cup breadcrumbs,
preferably Panko
1/4 to 1/3 cup of flour
Salt and Pepper to taste
Dash of cayenne pepper -
optional
Oil for deep frying
Preparation Method
Season the flour with the
salt, pepper and Cayenne
and dredge each cheese cube
in the mixture. Roll each in
the beaten egg and then roll
in breadcrumbs, pressing
lightly, as needed, to make
them adhere.
Fry in the hot oil until
golden brown and serve hot
with our Chilli Guava dip,
4 peeled crushed garlic
cloves
4 heaped Tbsp of
mayonnaise
Salt and Pepper to taste
Garlic Mayonnaise Dip
Preparation Method
To make a simple garlic
mayo allow 1 peeled clove of
garlic and one heaped Tbsp
of mayo per person. Gently
fry the crushed garlic in a
little oil until fragrant and
lightly coloured. Sieve to
remove the oil and leave to
cool. Once cool tip the garlic
into the mayo, taste, season
as needed and refrigerate for
at least 30 minutes before
use to allow the flavours to
develop
Kwek Kwek
Kwek kwek is commonly
sold along the streets
of Manila and in many other
places in the Philippines.
It is made of hard-boiled
Quail eggs individually
dipped in an orange-tinted
batter and then fried until
golden brown.
Makes 20-24 Kwek Kwek
Ingredients
24 hard boiled Quail eggs,
cooled and shells removed
1 cup flour
Tang’s Kitchen Filipino recip e-book Page 48