INGREDIENTS:
- 100 grams talbos ng kamote (sweet potato leaves), leaves picked
- 1 piece kamatis (native tomato) sliced into thin wedges
- 3 shallots (young native onions/sibuyas), peeled and sliced thinly
- 1/2-inch piece ginger, sliced thinly
- 2-3 teaspoons bagoong alamang (shrimp paste), to taste, depends on how salty/strong your bagoong is
- 1-2 teaspoons vinegar, to taste
- Freshly cracked black pepper
- Steam the talbos ng kamote (leaves and soft stems only) for 3 minutes. Immediately plunge into a bowl of ice water then set aside to drain in a colander.
- Top the drained leaves with the tomato, shallots, ginger, bagoong, vinegar, and pepper. Toss lightly to just combine. Taste and adjust seasoning (you can add more bagoong or vinegar if you’d like it more salty or sour).
- Serves 2 as a side dish.
Source: 80breakfasts
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