Compared to cheeses like cheddar and parmesan, kesong puti may seem bland, if not tasteless. But it makes up for its lack of flavor with a high melting point—kesong puti holds its shape when pan-fried, forming a toasty crust and a soft, oozing interior.
While warm, dress your kesong puti with a honey and flaky salt. This transforms the humble cheese into a lavish sweet-salty snack. It's an approach inspired by Middle Eastern halloumi, a similar semi-firm, squeaky cheese. Chili flakes and lemon juice add an exciting zip.
- 1 200g pack kesong puti, sliced into 4 thick planks
- 2 tbsp extra virgin olive oil
- 2 pieces pandesal, divided and toasted in butter
- 4 tbsp honey
- chili flakes, to taste
- salt, to taste
- lemon wedge
Fry kesong puti: Heat extra virgin olive oil in a nonstick pan over medium heat. Once oil is hot, add kesong puti and sear on one side until golden brown, 2–3 minutes. Flip and sear the other side, another 2–3 minutes.
Plate and serve: Divide kesong puti between toasted pandesal slices. Drizzle cheese honey and season with chili flakes, salt, and a squeeze of lemon. Serve immediately.