Ensaladang Talbos ng Kamote Recipe

Ensaladang Talbos ng Kamote, sweet potato leaves salad, is nutritious and delicious with a simple vinaigrette.

Ensaladang Talbos ng Kamote Recipe

Kamote tops can be prepared quickly and is a great side dish to grilled or fried meats. Some nutrients can be lost due to improper or excessive cooking.

You can preserve their health benefits by cooking them briefly in hot water or steaming them until tender. To stop the cooking process, quickly plunge into ice water. This will preserve crispness. Drain well.

Sweet potato leaves salad is served with a simple vinaigrette dressing that includes oil, vinegar, salt, and pepper.

These are some helpful tips.

  • For a savory touch, add chopped salted eggs (itlog Na Maalat) to make the salad even more delicious
  • If you like a little spice, add some chopped Thai chili peppers.

How to serve and stock

  • Ensaladang Talbos Ng Kamote is a nutritious and delicious side dish that can be used with fried fish, grilled meats, and Lechon chunks.
  • You can keep the vegetables and dressing separate to preserve their texture. Keep in the refrigerator for at least 3 days.

Ensaladang Talbos ng Kamote

With simple vinaigrette, sweet potato leaves, and tomato salad. This side dish is easy to make, healthy, and delicious. It pairs well with any grilled meat, fish, or poultry.

Ensaladang Talbos ng Kamote Recipe

Ingredients

  • 1 bundle of kamote leaves
  • 1 large Roma tomato, diced
  • 2 cloves of garlic, peeled and minced
  • 1 teaspoon fish sauce
  • 1 teaspoon olive oil or canola
  • 1/2 teaspoon sugar
  • 2 shallots, peeled. Slice thinly
  • 1/4 cup vinegar
  • Salt and pepper to your liking

Instructions

  1. Take the stems off the leaves. Wash the leaves with cold water and drain them well.
  2. Steam kamote leaves for about 1 to 2 mins or until they are wilted. Bring 2 cups of water to boil in a saucepan on medium heat. Allow the leaves to soak in the boiling water for 10-20 seconds or until they are wilted.
  3. Put the leaves in ice water and sit for 30-40 seconds. Drain well.
  4. Combine tomatoes, kamote leaves, and shallots in a bowl.
  5. In a small bowl, combine vinegar, oil, sugar, and fish sauce.
  6. Mix dressing with the salad, and toss it gently.

Notes

  • For a savory touch, add chopped salted eggs (itlog Na Maalat) to make the salad even more delicious
  • If you like a little spice, add some chopped Thai chili peppers.
  • To preserve texture, separate the dressing and vegetables when storing them for future meals. To prevent the tomatoes from getting too watery, you can seed them.

Nutrition Information

Calories: 40kcal. Carbohydrates 6g. Protein: 2g. Fat: 1g. Saturated Fat 1g. Sodium: 165mg. Potassium 395mg. Fiber: 2g. Sugar: 2g. Vitamin A: 5446IU. Vitamin C: 19mg. Calcium: 61mg. Iron: 2mg.

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