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Throw Back Flavours: Filipino Fries | Simply Cher Cher

McCain Blog Author Cheryl Torrenueva

By: Cheryl Torrenueva

​With years of experience under her belt, designer & TV host Cheryl Torrenueva i...

For Girls Night, I’m taking my friends down memory lane to when I was growing up as a kid. FryDay was my favourite day of the week and I would look forward to Filipino comfort food at home or enjoying French Fries at a restaurant. This recipe is a mix of all of these flavours. My inspiration for the ingredients comes from the filling of Filipino style Lumpia (Egg rolls) as the topping for this dish, combined with the tangy Adobo marinade for the sauce. Exotic, fresh and so delish!!

Serves 4

INGREDIENTS:
McCain® Superfries® Straight cut

Handful of Shredded carrots
Handful of Bean Sprouts
1-2 Scallions, chopped

Adobo Dipping Sauce:
1 cup Coconut aminos (or ¾ cup of soy sauce)
¼ cup Vinegar
1 cup Water
3 Garlic cloves, smashed
1 Bay Leaf
Optional: 1 tbsp Honey for sweetness
Pepper and Salt to taste

1-2 tbsp Coconut Oil for frying

METHOD:
Bake McCain Superfries as per directions.
Meanwhile, in a small saucepan, combine the coconut aminos, vinegar, garlic, bay leaf, salt, pepper, honey and water. This should taste tangy, salty with a bit of kick!
Heat to boil, and then once boiling turn on low heat to simmer. Give it a good stir.

Now it’s time for a little STIR-FRY!

In a frying pan, warm up the coconut oil on medium low. Once the pan is heated, add the shredded carrots, bean sprouts, salt, pepper and a tablespoon of the Adobo sauce. Stir and warm up the mixture for just 2-3 minutes.

Remove the fries from the oven and sprinkle with salt. They’re ready for plating!

Add 1 layer of Superfries, then add the carrot and beansprouts on top.

Sprinkle the scallions as a garnish.

Almost done, just pour the Adobo dipping sauce into bowls, dip and ENJOY!!

How do you top your #Superfries? #MODIFRY

A photo posted by McCain Foods (Canada) (@mccaincanada) on