DIFFICULTY: Easy
Makes 4 – 6 servings
Preparation and cooking time: 1 hour
Ingredients:
Dip:
2 tablespoons cooking oil
2 tablespoons unsalted butter
3 tablespoons garlic, finely chopped
6 tablespoons red onions, finely chopped
6 tablespoons red bell pepper, finely chopped
2 bundles kangkong leaves, roughly chopped
without the stems
½ cup puso nang saging, sliced in bite sized pieces
½ cup all purpose cream
½ cup sour cream
2 cups grated mozzarella
1 cup kesong puti sliced into cubes
salt and pepper to taste
Pandesal Toast:
pandesal pieces, sliced into discs
unsalted butter, melted
garlic powder
chopped parsley
salt and pepper to taste
Procedure:
Dip:
1. Preheat oven to 160 degrees Celsius.
2. Place pan on on burner turned to medium heat, melt butter and add oil. Saute red onions, garlic, red bell pepper, and puso nang saging until soft and tender.
3. Add the all-purpose cream and the sour cream and let simmer before adding the kangkong. Simmer for about 3-5 minutes, season with salt and pepper, and take out from heat.
4. Pour the mixture in a baking pan or heatproof serving dish, mix in the kesong puti cubes and half the grated mozzarella cheese. Sprinkle the rest of the mozzarella cheese on top of the mixture and bake for about 30 minutes or until bubbly
5. Serve hot from the oven with the toasted pandesal slices on the side.
Pandesal Toast:
1. Preheat oven to 160 degrees Celsius.
2. Take the melted butter, and mix in the parsley, garlic powder, salt, and pepper.
3. Using a silicone brush, brush both sides of the sliced pandesal with the melted butter mixture and place in a baking pan.
4. Bake or toast bread for about 10 minutes or until golden brown. Place bread on cooling rack to cool and become crunchy.
Liked the Filipino flavors that work so well in this cheesy dip? Also try our Kesong Puti Shakshouka recipe.
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