CAMOTE TOPS SALAD AND HARD-BOILED EGG RECIPE
AJINOMOTO AJI-SHIO® SEASONING MIX
5 bunches (270 grams) Camote Tops
1/4 cup (62.5 ml) Water
1/4 cup (62.5 ml) Vinegar
1/2 teaspoon (3 grams) Salt
2 teaspoons (4 grams) AJI-SHIO® Pepper Seasoning Mix
1 teaspoon (5 ml) Soy sauce
2 tablespoons (24 grams) Sugar, brown
1/4 cup (35 grams) Onion, cubed
1 cup (130 grams) Tomato, cubed
|Calories per serving||414|
|Vitamin A (m g RE)||435|
|Niacin (mg NE)||4.1|
|Vitamin C (mg)||39|
1. STEAM. Pour water in the steamer’s base and let it boil. Once the water is boiling, assemble the camote tops on the steamer and steam for 2-3 minutes. Set aside.
2. MIX and BOIL. In a pan, mix water, vinegar, salt and AJI-SHIO® Pepper and sugar. Switch on your stove’s fire. Without stirring, let the mixture boil for 2 minutes. Let it cool and set aside.
3. ASSEMBLE. In bowl, toss steamed camote tops, onions and tomatoes and pour the vinegar mixture. Assemble camote tops salad in a plate with rice and hard-boiled egg.
No. of Serving: 4-5 servings
Size per serving: 1 cup (90 grams)
Meal Serving Idea: 1 cup Rice, 1 cup Camote Tops Salad, 1 piece Hard-boiled Egg, 1 piece Banana
If steamer is not available, place the camote tops on a plate and put on top of the rice during the last 15 minutes of the rice-cooking process.