Sunday, August 24, 2008
At home: steak and kamote leaves
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.
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.
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.