Comments on: Ensaladang Talbos ng Kamote / Sweet Potato Tendrils Salad

By: chille

chille — Sat, 17 Jan 2015 10:24:20 +0000

A truly healthy treat for losing weight. Nice with lots of kalamansi , red tomatoes, sliced ginger and a little of bagoong. I drink the juice as is, no sweeteners.

By: Lava Bien

Lava Bien — Sun, 05 Oct 2014 14:49:44 +0000

I still do that here in the Yay Area. Sometimes mixed with fresh talbos ng ampalaya and bulaklak ng kalabasa. I gets my fiber on. lol

By: chichay

chichay — Thu, 02 Oct 2014 09:12:42 +0000

One pretty cheap and healthy salad!:-))

By: Getter Dragon 1

Getter Dragon 1 — Thu, 02 Oct 2014 06:14:25 +0000

That’s a genius preparation of kamote leaves. I’m not a big fan because I always find the leaves with a soaply/slimy aftertaste. I’m hoping the extra step of shocking the blanched leaves in ice water to help change my mind. Yes, I agree. Too many Filipino restaurants focus on celebration dishes and ignore true home cooking such as simply fried fish/grilled meats, rice and greens.

By: Kasseopeia

Kasseopeia — Wed, 01 Oct 2014 21:04:00 +0000

I really really miss this and this is the first salad I will have when I get back to the ‘Pines. Not that the abundance of salad veggies here is anything to scoff at but talbos ng kamote is in a class by itself. I usually blanch for just under 45 seconds then shock and spin. Then eat with binagoongan, adobo, fried fish, or grilled meat.

I also like it with sliced tomatoes, bagoong alamang, and a splash of vinegar.

By: passive.observer

passive.observer — Wed, 01 Oct 2014 11:35:03 +0000

i like this with bagoong and fried eggs! perfect with fried tawilis and dilis!

By: Tina

Tina — Wed, 01 Oct 2014 02:23:03 +0000

You can also add grated green mangoes for some crunch and texture in this type of salad.

By: Sgboy

Sgboy — Mon, 29 Sep 2014 15:44:40 +0000

Our indonesian neighbors cook this with coconut milk, turmeric, dilis, chilis and dried shrimps – laing style, using the fresh fresh sweet potato leaves. I’ve been eating the dish in padangs for quite a while without knowing its the same sweetpotato leaves used to combat my sister’s anemia back in the days…

By: KRon

KRon — Mon, 29 Sep 2014 12:45:38 +0000

The quality of kamote tops and other vegetable greens available in Metro manila aren’t so bad, though in general those from wet markets, ambulant vendors and specialty weekend markets somehow top those from big supermarkets. Of course if you’re used to just picking your own from some plots/plants a few meters away from your kitchen, you’re spoiled forever and nothing will ever come close. Being a true-blue Ilocano, my preferred dressing or sawsawan for boiled/blanched greens is bagoong isda/balayan, with kalamansi or sukang Iloko, though recently I’m learning to like sweet-spicy Vietnamese style fish sauce mixes as well.

By: Footloose

Footloose — Mon, 29 Sep 2014 11:54:07 +0000

We had easily accessible sources of both talbos ng kamote and kangkong but whenever mother polled us kids, we overwhelmingly opted for talbos, specially as a stand-alone side dish. Outside of home, I simply kept my distance from kangkong on account of dubious provenance.