I recently had a taste of fried kesong puti and I loved it! (which is surprising because I am not a fan of kesong puti.) So long story short, I wanted to make a salad with fried kesong puti… and since I did not want a vinaigrette this time, I had to fall back on my faux Caesar Dressing…
1 small tin of anchovies
2 to 3 tablespoons olive oil
1 cup good quality mayonnaise
juice from 1 lemon
1 teaspoon mustard (optional)
3 cloves garlic, minced
milk, to thin the dressing if necessary
The first thing to do is to heat the olive oil with the anchovies until the anchovies melt into the oil. Set aside to cool.
Mix the mayonnaise, lemon juice, mustard and garlic together. Slowly add the cooled anchovy-oil mixture and beat well. Adjust the seasonings as desired. If the dressing is too thick, thin with a little milk.
For the fried kesong puti, slice the kesong puti into large cubes. Roll in flour, then dip in egg, then roll in panko (Japanese bread crumbs). Pan fry (on all sides to even out the color).
Serve the fried kesong puti over mixed salad greens, sliced tomatoes, ham, grapes, etc. and dress with the (faux) Caesar’s dressing.