Sunday, August 24, 2008

At home: steak and kamote leaves

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For Saturday lunch at my parents' house, Jenny requested steak, kamote leaves, and Dad's fried rice. Dad cooked the steaks in an iron skillet.

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Juicy! And now the kamote leaves...

At my house, kamote leaves means fresh and simple summer meals. The kamote is simply the Tagalog word for sweet potato; we harvest the young leaves instead of the root. Topped with patis (fish sauce) and tomatoes. Another Filipino favorite.

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Bright, beautiful, and delicious! The juicy, refreshing tomatoes are a perfect complement to the salty flavor of the patis and the leafy green texture of the kamote leaves. I helped myself to (several) generous servings throughout the meal.

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My plate:

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Mmm...leaves!

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