Dish of Sweet Potato Leaf Salad
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Sweet Potato Leaf Salad


Philippine   -   Ensaladang Talbos ng Kamote
Makes:
Effort:
Sched:
DoAhead:  		 2-1/3 #
**
45 min
Yes		 A salad quite popular in the Philippines. Sweet Potato Leaves are much used as greens on the Islands, raw, blanched, steamed, or in stir fries.

14
1
6
1/2
-----
1/3
1
1/2
1/2
1/2
-----
oz
#
oz
in
---
c
t
t
t
t
---
Sweet Potato Leaf (1)  
Tomatoes
Onion, red
Ginger Root
-- Dressing
Cane Vinegar (2)
Fish Sauce (3)
Sugar
Salt
Pepper blk
---------
Make   -   (45 min - 15 min work)
  1. Pinch SWEET POTATO LEAVES from the vine. leaving the leaf stems attached to the leaves. If stems are longer than 6 inches, pinch them off so only 6 inches is with the leaves.
  2. Bring plenty of Water to a boil, and blanch the Leaves for about 20 seconds, then immediately plunge into cold water. Drain well, preferably, use a salad spinner.
  3. Slice TOMATOES a little less than 1/2 inch thick, then cut slices into 1/2 inch squares. Place in a strainer and let drain.
  4. Cut ONION into quarters lengthwise and slice thin crosswise.
  5. Slice GINGER very thin, cut the slices into very thin matchsticks and cut those short crosswise.
  6. Place all Vegetables except Sweet Potato Leaves in a large mixing bowl and tumble until evenly mixed. Then add 1/3 of the Leaves and tumble, then the next 2/3 in turn. break up any clumping as much as you can.
  7. In a small jar, mix all Dressing items. Shake a few times until Sugar is dissolved, then shake well and pour over Salad. Tumble to incorporate.
  8. Serve cool or lightly chilled.
NOTES:

  1. Sweet Potato Leaves:

      [Yam Leaves]   These are available from Asian markets, particularly Philippine markets. A 14 ounce bundle of vines will yield 6 to 8 ounces of leaves with leaf stems attached, depending on how much of the bundle is vines. 6 ounces is adequate for this recipe. For details see our Sweet Potato Leaves page.

  2. Vinegar:

      If possible use one of the fine Philippine natural cane vinegars, though coconut or palm vinegar would be fine too. If Philippine vinegars are not available, use a good Rice Vinegar. For details see our Vinegars and Souring Agents page.

  3. Fish Sauce:

      This clear liquid is as essential to Southeast Asian cuisines as it was to Imperial Rome. If you are unfamiliar with it, see our Fish Sauce Introduction page. If you are a strict vegetarian, and have made our Vegetarian Fish Sauce - Clear, use it, otherwise replace it with a little more salt.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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