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SB KITCHEN: High Street Food

Recipes for quail eggs with artisanal salt, beer-battered crispy kangkong and a coco-ube ice cream sandwich.
SB KITCHEN: High Street Food Recipes for quail eggs with artisanal salt, beer-battered crispy kangkong and a coco-ube ice cream sandwich.

BROOKLYN, NEW YORK - The ice cream sandwich as we Filipinos know it - peddled on the street, between hamburger buns - has finally caught on overseas. At Thai restaurant Pok Pok (I know, right), scoops of coconut-jackfruit ice cream are plopped on a sweet bun from a Chinese bakery, and topped with crushed peanuts, chocolate syrup and condensed milk. We called on food editor and stylist Idge Mendiola to make us a recipe for one with a pan de coco twist, along with two other elevated street foods to serve at your next Filipiniana-themed party. Those are always fun.

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Coco-Ube Ice Cream Sandwich

Serves 1 | Prep Time 5 minutes

You'll need:

1 store-bought pan de coco

1½ tablespoons coco jam

1 scoop ube ice cream

2 teaspoons shredded young coconut (niyog)

1½ teaspoons chopped turrones de casoy

To make:

1 Slice pan de coco in half crosswise. Heat in a toaster oven until warmed and slightly toasted.

2 Spread coco jam on bottom half of the bread. Immediately top with ube ice cream.

3 Sprinkle with shredded young coconut and turrones de casoy. Cover with top half of the bread and serve immediately.

 

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Beer-Battered Crispy Kangkong

(The original kale chips)

Serves 2 to 3 | Prep Time 5 minutes | Cooking Time 10 minutes

You'll need:

cooking oil for deep-frying

½ cup ice-cold beer (use your favorite variety)

¼ cup cornstarch

¼ cup all-purpose flour

½ teaspoon salt

½ teaspoon pepper

1 bunch kangkong, washed, dried, and leaves separated (use stems for another recipe)

Sriracha-mayo, to serve

To make:

1 Heat oil in a deep-fryer over medium heat.

2 Whisk together beer, cornstarch, flour, salt, and pepper in a bowl. Mix until well combined.

3 Dip a kangkong leaf in the mixture until lightly coated. Immediately deep-fry until golden and crisp. Drain on a paper towel-lined plate. Repeat with remaining kangkong leaves.

4 Serve kangkong hot with Sriracha-mayo if desired.

 

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Quail Eggs with Artisanal Salt

 Serves 2 to 3 | Prep Time 2 minutes | Cooking Time 2½ to 4 minutes

You'll need:

12 quail eggs

To make:

1 Place quail eggs in a saucepan. Fill with water until eggs are completely submerged.

2 Boil over high heat for 2½ minutes (soft), 3 minutes (medium), or 4 minutes (hard).

3 Remove from heat and let cool under cold running water.

4 Serve with artisanal salt.

 

We suggest:

Lemon and thyme sea salt from Santis Delicatessen; deep, earthy with a refreshing zing

Sale marino pomodoro (tomato salt) from Rustan’s Supermarket; savory, tart

Alagaw salt from Ritual; pungent, briny like nori

Hibiscus sea salt by The Fruit Garden; flowery, light

Sale di Cervia from Bacchus Epicerie; classic sea salt with coarse finish

 

Photographs by Gabby Cantero

Food styling and recipes by Idge Mendiola

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