February 17, 2012

camote leaves and shrimp stir-fry

I wanna try this, definitely! Will substitute sambal belacan with the local shrimp paste (bagoong alamang). Sweet potato leaves or tops is usually blanched/boiled and prepared as a salad garnished with our version of salsa: sliced tomatoes and onions and bugguong or patis or salt to taste, and a little vinegar. Sometimes, it is  sautéed as a kind of adobo, in little oil, garlic, onion, soy sauce or oyster sauce.

Photo credit: myasiankitchenny.com

This is so good, with that plump shrimp, let's try it! Recipe is here, from My Asian Kitchen.


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