Skip to main content

Steamed kamote tops with salted egg sauce

I just love kamote tops, whether in a sinigang dish or just plain steamed, I just love simple taste of this green and leafy vegetable.



So with salted egg which is almost, always just mixed with fresh tomatoes. As if a gastonomic inspiration just popped in my head, I decided to combine both in one dish that had me salivating - event while making this blog post.
What I did was just to "crush" salted egg then add vinegar and black pepper for this "sauce" that eventually be part of some special occasion menu. Of course having salted egg almost everyday is sort of not really good for the health because of its salt content, thus the "special occasion". 



Here's the simple recipe for the Salted Egg Sauce.

Ingredients
  • 2 pcs Salted Egg
  • 3-4 tablespoons Vinegar
  • Black Pepper or Chili Powder
  • Olive or Sesame oil (optional)
How to make Salted Egg Sauce
  1. Scoop out the salted and chop/crush it finely but you can opt to have it"chunky" too.
  2. Add the vinegar and mix it thoroughly. Adjust the amount of vinegar to the consistency of the sauce you prefer. Add more for a light sauce or just a small amount for a thicker and "creamier" sauce.
  3. Add black pepper or chili powder. Mix well.
  4. If you opt for an oily consistency, a table spoon of sesame or olive oil (even just regular cooking oil) will do the trick.


This recipe can be used it for other steamed vegetables like okra, kangkong or pechay. And maybe in some dishes as well like steamed shrimps and crabs, among others. Hmmm...pasta with salted egg sauce sounds nice too.

Labels:

Popular posts from this blog

Valenciana: An Ilonggo all-time favorite

Mention Valenciana to the Ilonggos and they’ll instantly crave for this special dish. Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, birthdays, reunions and all other occasions thus I love calling it as the "occasional dish".     Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's a simple recipe for  Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 1 cup plain rice (optional) 2 cups Pork, sliced 1 cup Pork or Beef    Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins (optional) 1 large ilonion, chopped 6 clo...
8 comments
CLICK FOR MORE INFO or RECIPE...

Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo
CLICK FOR MORE INFO or RECIPE...

Simple Bukayo

Bukayo is a native Filipino delicacy which is made mainly with coconut strips and sugar. There are two popular variants - moist and dry (also called bocarillo).  The former is typically made into toppings and fillings for suman latik and inday-inday, among others, though I just love eating it right from the container.  The latter is more candy type reminiscent of bandi, which takes a shape of its own and is more convenient to be eaten on the go. Both share almost the same recipe with some more or less tweaks to make the other. Here's a Recipe to make the Dry-type Bukayo. Ingredients 3 cups Young coconut meat, shredded 2 cups Muscovado Sugar, adjust 1/2 cup Coconut juice or plain water Vanilla extract Calamansi rind (optional) How to make Bukayo In a wok, place coconut juice or water and sugar then mix thoroughly. Adjust the amount of liquid so as to dissolve the sugar but not to runny.  Bring to boil then add coconut meat gradually to m...
2 comments
CLICK FOR MORE INFO or RECIPE...