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Sunday, September 23, 2012

Marinated Kesong Puti

Kesong Puti @ Gino's Brick Oven Pizza
Kesong Puti @ Gino's Brick Oven Pizza (Photo credit: mobile247)
By Juvy S. Iliwiliw

If you plan to make a lot of this, why not make an excursion to Laguna, which makes fantastic kesong puti? You'll get more for your money quantity wise, and the cheese will be fresher than anything you can find in the supermarkets. Tip: In Lumban, Laguna buy your kesong puti in the morning from the market. In Sta. Cruz, Laguna look for roadside stalls advertising the stuff. Avoid buying from individuals peddling the kesong puti on foot; the cheese may already be old and shrunken.


You will need:

1½ cups kesong puti, cut into 1-inch cubes
2½ cups olive oil (preferably extra virgin)
4 cloves garlic, minced
¼ cup packed whole basil leaves
¼ teaspoon black peppercorns

Here's how:

Divide the kesong puti among the containers you plan to store them in and stick a few basil leaves down the sides. Combine the olive oil, garlic and peppercorns and pour over the kesong puti. Seal well and refrigerate.

Yield: 4 cups marinated kesong puti
Preparation time: 20 minutes
Storage time: 2 weeks, refrigerated
Packaging ideas: Cover the lids of the jars with brown paper and tie in place with twine for a rustic look

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