Camote Tops Salad

Camote tops are very often eaten as local salad.  This is a plant that was introduced during the Spanish period to our country. Camote which is a native to tropical America is scientifically known as Ipomoea batatas.

Ingredients:

• 1 catty camote tops ( sweet potato leaves) or in chinese (yam)
• 2-3 fresh tomatoes (cut into cubes)
• few of ginger (cut into  small cubes)
• 2 shallot (sliced)

Seasoning:

• Dash of salt
• 1tbsp fish sauce
• 1/2 cup of lemon juice (kalamansi)

Cooking Procedure:

1. Wash the vegetable and drain it thoroughly.
2. Immerse it in a boiling water quickly and drain.
3. Mix all the remaining ingredients and the seasoning. It should be a little bit sour. And Serve.

Tips:

1. Don’t overcook or else you’ll lose the main nutrients.
2. You can also put brown sugar or honey as a healthier alternative.
3. This vegetable can enhance your platelet and especially helpful to those recovering from dengue fever.
4. Sweet potato antioxidants are higher in the leaves than in the tops, but higher in the tops than in the roots and petioles.

Camote tops are very often eaten as local salad.  This is a plant that was introduced during the Spanish period to our country. Camote which is a native to tropical America is scientifically known as Ipomoea batatas.

Ingredients:

• 1 catty camote tops ( sweet potato leaves) or in chinese (yam)
• 2-3 fresh tomatoes (cut into cubes)
• few of ginger (cut into  small cubes)
• 2 shallot (sliced)

Seasoning:

• Dash of salt
• 1tbsp fish sauce
• 1/2 cup of lemon juice (kalamansi)

Cooking Procedure:

1. Wash the vegetable and drain it thoroughly.
2. Immerse it in a boiling water quickly and drain.
3. Mix all the remaining ingredients and the seasoning. It should be a little bit sour. And Serve.

Tips:

1. Don’t overcook or else you’ll lose the main nutrients.
2. You can also put brown sugar or honey as a healthier alternative.
3. This vegetable can enhance your platelet and especially helpful to those recovering from dengue fever.
4. Sweet potato antioxidants are higher in the leaves than in the tops, but higher in the tops than in the roots and petioles.