Scotch Kwek-Kwek
Opposite page: Scotch Kwek-Kwek with
Gin Pomelo with Lychee in the background
Longganisa and eggs? *giggles*
Makes 4-6 servings
1 (450g) pack
1 tsp
1 cup
¾ cup
1
8
Often the best way to
experience a culture is
through its food. The
folks from BAKED
put their own spin on
some of Manila’s street
food favorites and
roadside drinking
session staples
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In a bowl, combine longganisa and herbs. Set aside.
Prepare two plates for the breadcrumbs and flour, and a
bowl for the egg.
Season the breadcrumbs with salt and pepper.
Roll each egg in flour to coat and shape the longganisa
around the egg. Dip each into the beaten egg then coat
with crumbs to cover completely.
Fry each egg until fully cooked and brown on all sides.
Serve with spiced vinegar, if preferred.
Gin Pomelo with Lychee
p roduced by BAKED Zine
Unleash your inner tito
Makes 1 glass
4-6
2
¼ cup
1/8 cup
2 Tbsps
PALAT E
Eats
Skinless longganisa
Choice of mixed dried herbs, to taste
(Optional, we used Italian seasoning mix)
Breadcrumbs
Flour
Egg, beaten
Salt and pepper, to taste
Hard-boiled quail eggs
Oil, for frying
Spiced vinegar, for dipping
K ANTO
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81
Pomelo segments, depending on size
Lychees, preferably canned with the
syrup reserved
Gin
Lychee syrup
Simple syrup
Ice
In a tin shaker, muddle the pomelo and lychees.
Add the gin, lychee syrup, simple sugar, and ice to the
shaker. Shake until well-combined.
Strain the mixture to a glass with ice. You may add
some pulp to your drink for added texture.
Serve immediately.