Appetizer

Seven Course Tasting of Philippine Fruits and Vegetables prepared in Classic French Technique
FCI Final Project
April 10, 2007

Kamote & Plantain Fries with Mango Mayonnaise and Guava-Sesame Sauce

Ingredients (4 servings)
4 kamote (japanese sweet potato)
4 plantain
Peanut oil for deep frying
Salt

Mango Mayonnaise
1 mango
1 egg yolk
150ml vegetable oil
20ml white vinegar
salt and freshly ground pepper
mint

Guava-Sesame Sauce
200ml guava nectar
2 tsp guava jelly
30g shallts, ciselee
25ml rice wine vinegar
1 tsp dark sesame oil
1/8 tsp toasted sesames
salt and freshly ground pepper

Procedure

Kamote and Plantain Fries

1. Peel and cut kamote and plantain into pommes frites - 7cm x 8mm (2 3/4 in. x 5/16 in.)
2. For the kamote, follow the two-step method for deep frying: Poach in oil at 300F-320F until tender but without coloration. Finish to order by frying in oil 350F-375F until golden brown and crisp.
3. For the plantain, follow the one-step method for deep frying: To order fry in oil 350F-375F until golden brown and crisp.
4. Drain kamote and plantain on paper and season immediately with salt.

Mango Mayonnaise

1. Peel the mango, chop the flesh, and puree in food processor.
2. Combine yolks and salt in stainless-steel bowl and whisk until thick.
3. Start incorporating the oil, drop by drop, whisking continuously until you have an emulsion. Once an emulsion is formed, add the rest of the oil in a thin, steady stream.
4. Add the vinegar and mango puree. Taste and adjust seasoning. Refriderate until ready to serve.
5. Garnish with mint chiffonade.

Guava-Sesame Sauce

1. Combine the guava nectar, guava jelly and shallots in a small sautoir. Cook over medium heat for 5 mins until guava jelly dissolves.
2. Add rice wine vinegar and dark sesame oil and whish to combine. Continue to simmer until nappant. Taste and adjust seasoning. Keep warm until ready to serve.
3. Garnish with toasted sesames.