Post by Admin on Mar 24, 2016 22:06:54 GMT
Sweet Potato Leaves Salad (Talbos ng Kamote Salad)
It could be as simple and quick as boiling it in hot water and then squeezing calamansi (local lemon) over it. It could also be done the adobo way with Adobong Talbos ng Kamote, and as an ingredient for soups like Sinigang.
The leaves are blanched quickly, and then vinegar, tomatoes, onions and ginger are added. To add a Filipino twist, bagoong alamang (shrimp paste) is mixed in for that extra flavor. You can adjust the saltiness and sourness of the salad according to your preference
Preparation Time: 10 mins
Cooking Time: 15 mins
Yield: 2 servings
Ingredients:
1 large bunch talbos ng kamote, cleaned and leaves picked
2 medium tomatoes, sliced
1 medium onion, sliced
1 thumb ginger, sliced thinly
2 tsp bagoong alamang to taste
6 tbsp vinegar
3 cups water
salt
pepper
Cooking Directions:
1. Bring the water to a boil in a pot to prepare for blanching.
2. Add the talbos ng kamote. Let it stay in the pot for 30 seconds. Take the leaves out of the pot and drop them in a bowl full of ice water for about 30 seconds. Drain them in a colander then set aside.
3. In a bowl, mix together the talbos ng kamote, tomatoes, onion, ginger, bagoong alamang and vinegar. Add salt and pepper according to your taste. Toss all the ingredients slightly for even distribution.
4. Serve on a dish.
5. Enjoy!
It could be as simple and quick as boiling it in hot water and then squeezing calamansi (local lemon) over it. It could also be done the adobo way with Adobong Talbos ng Kamote, and as an ingredient for soups like Sinigang.
The leaves are blanched quickly, and then vinegar, tomatoes, onions and ginger are added. To add a Filipino twist, bagoong alamang (shrimp paste) is mixed in for that extra flavor. You can adjust the saltiness and sourness of the salad according to your preference
Preparation Time: 10 mins
Cooking Time: 15 mins
Yield: 2 servings
Ingredients:
1 large bunch talbos ng kamote, cleaned and leaves picked
2 medium tomatoes, sliced
1 medium onion, sliced
1 thumb ginger, sliced thinly
2 tsp bagoong alamang to taste
6 tbsp vinegar
3 cups water
salt
pepper
Cooking Directions:
1. Bring the water to a boil in a pot to prepare for blanching.
2. Add the talbos ng kamote. Let it stay in the pot for 30 seconds. Take the leaves out of the pot and drop them in a bowl full of ice water for about 30 seconds. Drain them in a colander then set aside.
3. In a bowl, mix together the talbos ng kamote, tomatoes, onion, ginger, bagoong alamang and vinegar. Add salt and pepper according to your taste. Toss all the ingredients slightly for even distribution.
4. Serve on a dish.
5. Enjoy!