Kamote, known as the the Filipino Sweet Potatoe, is a high nutritous vegetable. It’s available here at the local markets mostly in two different types.
One has a red peel, one has a white peel.
The one with the red peel has orange flesh.
The one with the white peel (which is used here),
has flesh of deep violet colour.
It took me a while to give this tasty potatoe a try. Filipinos talk very often about the nutritious Kamote. It’s part of their diet. Some guys from the gym eat just simpel cooked, cold kamote as a kind of energy boost during the training. It’s a little, healthy snack in between. It’s not so high in carbohydrates like rice or maize. Therfore it’s a source of natural sugar and high in Vitamin A and beta-carotine. It’s firm to the bite, has a flour texture and a nuttily taste.
I like cooking, but it has to be fast. Without preparations my meal is done in 15 minutes.
Ingredients: kamote, carrot, red onion, chilli, ginger, garlic, salt, olive oil.
First I give chilli in a pan with hot olive oil.
Then I add ginger – thin slices.
Add the sliced kamote, then the carrots,the garlic and the red onion. Don’t slice it too thin so it does not burn.
Now add salt.
Don’t forget panning every now and then.
When the kamote has a fine crust at the outside the meal is ready to be served.
Tip: The extra highlight of this recipe, that creates a very special note, is the ginger. Thinly sliced and given in an early stage into the pan, in the end of the cooking process it will have a nice crispy texture.
Try it also with egg, like omelet. If you prefer meat I would recommend lamb chobs.
Healthy and soooo yummy!!