Camote-Tops Ensalada

CEBU, Philippines - My earlier attempts at perfecting camote tops salad were really awkward. I forgot to blanch the leaves (dear me!), so you can just imagine how stiff and green the leaves had remained despite four tablespoons of vinegar.

I had to do mental notes all over again of my mother's perfect method with this "Kinilaw nga Galay." ("Galay" is Cebuano for camote tops.) The underside of the fresh leaves is already purple, but to make for good ensalada the leaves have to turn a pale purple. Although it bleeds a nice deep purple when vinegar is added and gives a luscious color to the accompanying rice at dinner.

Don't throw away the water you used in blanching. I'm not sure if we can call it veggie stock, but I trust you know what I mean. Anyways, it is said to be good for kidney cleansing. It can be used as camote-tops tea, which goes best with honey instead of refined sugar, for the sweet taste.

As regards the ideal amount of tomato to be used, there is no such thing as a tomato overload in camote-tops ensalada because it rather pumps up the sourness in this dish, unlike in other tomato-based dishes where too much tomato spoils the taste. The glucose in tomatoes also adds a natural sweetness that works to enhance the taste.

Ingredients:

A bunch of "galay," about 15-20 stalks; blanched

Ginger

Spring Onion

Tomatoes

Vinegar

Salt to taste

Procedure:

Mix in a bowl the blanched camote tops, thinly sliced ginger and spring onion, tomatoes, and a pinch of salt. Start with two tablespoons of white vinegar to season. Toss the mixture. Add in more vinegar as desired. Let stand for 5-10 minutes before serving, to allow for a little curing. This also allows for interaction of the ingredients' natural juices, thus gives a cue if additional vinegar is required.

As for camote-tops tea, the leaves may not only be steeped but cooked to a deeper purple. Separate the leaves from the tea with a strainer. Tea may be served hot or cold. Health benefits of camote-tops tea to the circulatory system have already been reported in health and nutrition journals.