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Kylene's Kitchen

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A Collection of Philippine and Worldwide Recipes

Compiled, edited, and ocassionally tested by Kylene Nickerson '85


Buko Salad - Caesar Salad

- adapted from Mario's in Baguio City, Republic of the Philippines

Serves 4 +/-
Head of lettuce (or less) 
4-6 cloves of garlic 
1 tspVinegar 
2 eggs 
Black Pepper (in mill) 
2 Tbsp Mustard 
Grated Parmesan cheese 
* cup Corn oil 
4-5 strips Bacon 
1 can Anchovies 
2-3 Calimunsi or * lime

Grill bacon and cut finely. Wash lettuce and rip into small pieces

Mash garlic in bowl w/fork + rub inside of bowl, remove most of garlic remains. Add 1 raw egg yolk, add 1 Tbsp mustard -mix. Add 1 raw egg yolk, add 1 Tbsp mustard -mix. Mix - slowly adding 1 cup corn oil (very slowly). Mix in 1 can anchovies (or to taste if you prefer). Add juice from calimunsi or lime - mix. Add tsp vinegar - mix. Add freshly ground pepper to taste - mix. Add grated parmesan slowly while mixing (I use a lot of parmesan). Be careful oil doesn't separate. Add bacon and mix. Add lettuce and fold in. Add croutons (if you desire) and fold in Time to serve and eat! (French bread goes great with this salad!)

Contributed by: Bruce S. Taft<brucetaft.mesaaz@juno.com>

Kylene's Comments:

BUKO SALAD (8 servings)
Preparation time: 10 minutes
Chilling time: 4 hours or overnight
1 package (16 ounces)   frozen shredded buko (young coconut), thawed
1 can (15 ounces)       fruit cocktail
1 jar (12 ounces)       kaong (palm fruit in syrup)
1 jar (12 ounces)       mata de coco (coconut gel)
1 can (12 ounces)       condensed milk
1 can (8 ounces)        Nestle cream

Drain buko, fruit cocktail, kaong and mata de coco thoroughly; place in medium bowl.  Add milk and cream, mix well.  Refrigerate until well chilled- about 4 hours or overnight.  Nestle cream is sold at Philippine markets and some other Asian markets.

Reprinted from the Chicago Tribune

Kylene's Comments:

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