I love making on-the-spot appetizers and side dishes. Usually, I just check out the fridge and pantry to see what's available and then start my "experiment". Seeing that there was more than okra and kamote tops, it took no more than a second for me to decide to make one of my fave side dishes. And it is as easy as 1-2-3...
- 1 bunch kamote tops, washed
- Okra, washed, hard/end part removed
- Onion, sliced
- Tomatoes, sliced
- Fried (chopped) garlic and/or garlic powder
- Minced onion and/or onion powder
- 1 teaspoon sauteed bago-ong/guinamos, adjustable
- 1/3 cup Vinegar, adjustable
- 1 tablespoon Sesame Oil
- Pepper to taste
- In a pan, mix vinegar and bago-ong.
- Place okra and kamote tops then bring to a boil
- When cooked, removed kamote tops then place in a bowl.
- Add fried garlic, minced onion, sesame oil, pepper and if you want, more bago-ong
- Mix the kamote tops and seasoning very well according to your taste. You can use the boiled vinegar-bago-ong as dressing.
- Arrange kamote tops, okra, fresh onions and fresh tomatoes in a plate.
- Top with more fried garlic and minced onions
- Drizzle with more sesame oil and vinegar dressing.
The measurements are just guides because I didn't measure when I made this side dish. It may sound complicated but if you get the drift of this recipe, it is one very simple side dish to make. You can also do with with kangkong too and use additional seasoning that you already familiar with in your kitchen. Enjoy!