Popularly known as kesong puti, this homegrown Pinoy ingredient Filipinized a classic Sydney breakfast Chris Urbano loves. Tagalog speaking Australian Chris Urbano shows you how to cook kesong puti with kamatis and tinapay perfect for your Aussie breakfast. All ingredients came from Cavite and Laguna!
Kesong puti is a soft, unaged, white cheese made from unskimmed carabao‘s milk, salt, and rennet. This cheese originated from and is produced in the provinces of Bulacan, Cebu, Laguna and Samar. In the Philippines, it is a popular breakfast fare eaten with the freshly baked local bread called pan de sal.
Sourdough – a bread product made by a long fermentation of dough using naturally occurring lactobacilli and yeasts. In comparison with breads made with cultivated yeast, it usually has a mildly sour taste because of the lactic acid produced by the lactobacilli.
- Sourdough bread (unsliced)
- Tomatoes pr cherry tomatoes
- Kesong puti
- Basil or any other fresh herbs
- Olive oil
- Salt & pepper
- Cut sourdough bread into slices.
- Spread kesong puti over the sliced bread. Top with the tomatoes (sliced). Drizzle with your olive oil and with salt and pepper to taste.
- With the fresh herb or the basil, simply tear into small pieces as a finish onto the slices.