Some Kesong Puti Dishes You Must Try

recipes of kesong puti dishesIt is a given fact that kesong puti (carabao cheese) can stand alone to please our palate . We’re also fond of putting a slice of it inside a hot pandesal. That spells yummy!

But to practice your culinary expertise and to explore more about the goodness of this local cheese, here are some kesong puti dishes you must try.

Linguine with Tuyo and Kesong Puti
(recipe from

200gms linguine pasta, cook as per package instructions
1/4 cup extra virgin olive oil
4 gloves of garlic, sliced
1/4 cup shredded dried fish
1/2 cup chopped ripe tomatoes, seeded
1/2 cup cubed kesong puti
1/4 cup sweet basil leaves, chopped
pepper flakes

1. In a sauteing pan over medium fire, heat olive oil and add garlic and until almost brown.
2. Add in dried fish and cook for a minute. Add in tomatoes and saute for 2 to 3 minutes or until tomatoes are soft but not dissolved.
3. Add pepper flakes, you decide how spicy you want this dish to be
4. Add in cooked pasta and mix. Bring in kesong puti and mix for another minute.
5. Turn off heat and toss basil leaves.
6. Serve immediately.

Kesong Puti Bruschetta Trio
(recipe from

whole garlic cloves, peeled and pounded flat
extra virgin olive oil
kesong puti
fresh tomatoes
sundried tomatoes, packed in herbed olive oil
sliced black olives
sweet basil

1. Place the garlic cloves on a plate then douse liberally with olive oil. Let it stay for a few minutes. The longer you soak, the better.
2. Cut the baguette into half-inch thick rounds.
3. Brush both sides of the baguette with the garlic-infused olive oil.
4. To prepare the tomato bruschetta, add a slice or two of tomatoes on a slice of garlic bread. Dust with rock salt, then top with kesong puti.
5. To prepare the olive bruschetta, add a slice of kesong puti on the baguette, then top with black olives.
6. To prepare the sundried tomato bruschetta, add a slice of kesong puti on the baguette, then top with sundried tomato slices.
7. After assembling your bruschetta, pop them in the toaster and toast for 2-3 minutes, depending on your toaster.
8. Top with a basil leaf or two. Serve hot.

Grilled Kesong Puti and Tomato Salad
(recipe from

1 sp chopped wansuy
1/2 cup corn oil
1 tbsp vinegar
1 tbsp kalamansi juice
1 sachet 8g Maggi Magic Sarap
1 tbsp hoisin sauce
pepper to taste

4 slices kesong puti (native cheese)
2 pcs cucumber, sliced into rounds
2 salad tomatoes, sliced into rounds
1 small head iceberg lettuce, shredded
1 pc salted egg, sliced
1/4 cup sliced wansuy

1. Reserve around 1/4 cup of the prepared dressing. Set aside.
2. Grill kesong puti, cucumber, and tomatoes while basting with the reserved dressing. Set aside.
3. Arrange lettuce in a bowl and top with grilled vegetables, salted egg slices, and wansuy. Drizzle with the remaining dressing.

Pinaputok na Kesong Puti
(recipe from

1 pack kesong puti, around 200 grams
1 tsp. garlic powder
3 tbsps. chopped kangkong or spinach leaves (washed and dried)
salt and pepper
square lumpia wrapper, large size
cornstarch paste
oil for frying

1. Crumble the kesong puti in a bowl. For those living abroad, feta cheese will work perfectly, but don’t add salt anymore.
2. Mix in the garlic powder and chopped leaves. Add salt and pepper to taste.
3. Prepare cornstarch paste by pouring in a small amount of hot water onto cornstarch until it forms a paste.
4. Cut the wrappers into 3 long strips
5. Place a teaspoonful of cheese mixture at the end of one strip, and fold the lower left corner onto the right side of the wrapper in a triangular shape. Then fold this onto the opposite side in the same way until you reach the end of the strip and have formed tiny triangle-sized cheese pillows.
6. Seal the edges with cornstarch paste to avoid leakage of the cheese while frying.
7. Deep fry in hot oil. Drain and serve with salsa.

Chunky Homemade Salsa
In a glass bowl mix together 5 large cubed, deseeded tomatoes, 1 small coarsely chopped onion, 1 cubed yellow capsicum, 2 cloves chopped garlic, juice from 2-3 pcs. calamansi or a squirt of lemon juice, salt, sugar and pepper to taste, 2-3 tbsps of tomato catsup to moisten and bind everything.

You may add chopped cilantro as added flavor. For those who don’t care for “chunkiness”, pulse the entire mixture on a processor until it reaches your desired consistency.

You can make a big batch by doubling the recipe, keeping it refrigerated for 2 days, and using it as a dip for nachos and chips.

Photo insert: Linguine with Tuyo and Kesong Puti from


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