📝 About This Recipe
This vibrant Filipino salad, known as 'Ensaladang Talbos ng Kamote,' is a masterclass in balancing the five basic tastes. Tender, blanched sweet potato leaves provide an earthy, velvety base that perfectly carries the bold, salty punch of fermented shrimp paste (bagoong) and the sharp acidity of calamansi. It is a rustic, nutrient-dense side dish that captures the soulful essence of traditional Filipino home cooking.
🥗 Ingredients
The Greens
- 4 large bunches Kamote Tops (Sweet Potato Leaves) (young, tender leaves and stems only)
- 6 cups Water (for blanching)
- 1 teaspoon Salt (for the blanching water)
- 1 bowl Ice Water (for shocking the greens)
The Aromatics
- 3 medium Roma Tomatoes (sliced into wedges or diced)
- 1 medium Red Onion (thinly sliced into half-moons)
- 1 tablespoon Ginger (finely minced to remove fibrous texture)
- 1-2 pieces Red Bird's Eye Chili (Siling Labuyo) (chopped, optional for heat)
The Dressing (Bagoong Vinaigrette)
- 3 tablespoons Bagoong Alamang (Fermented Shrimp Paste) (sauteed/cooked variety)
- 4 tablespoons Calamansi Juice (freshly squeezed; substitute with lime if unavailable)
- 1 tablespoon Coconut Vinegar (for extra tang)
- 1 teaspoon Brown Sugar (to balance the saltiness)
- 1/2 teaspoon Black Pepper (freshly cracked)
Optional Garnish
- 1 piece Salted Duck Egg (Itlog na Maalat) (sliced into wedges)
👨🍳 Instructions
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1
Prepare the kamote tops by picking the leaves and the tender top 3-4 inches of the stems. Discard the tough, fibrous lower stems.
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2
Wash the greens thoroughly in a basin of cold water to remove any grit or soil. Drain and set aside.
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3
Fill a large pot with 6 cups of water and add 1 teaspoon of salt. Bring to a rolling boil over high heat.
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4
Prepare an 'ice bath' by filling a large bowl with cold water and a handful of ice cubes. This is crucial for stopping the cooking process.
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5
Once the water is boiling, submerge the kamote tops. Blanch them for only 60 to 90 seconds. You want them wilted but still vibrant green and slightly crisp.
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6
Quickly remove the greens using tongs or a slotted spoon and plunge them immediately into the ice bath.
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7
Once cooled, drain the greens well. Gently squeeze out any excess water with your hands; excess moisture will water down the dressing.
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8
In a small mixing bowl, whisk together the bagoong alamang, calamansi juice, coconut vinegar, brown sugar, and minced ginger.
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9
Taste the dressing. It should be a bold harmony of salty, sour, and a hint of sweet. Adjust the calamansi or sugar to your preference.
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10
In a large salad bowl, combine the blanched kamote tops, sliced onions, and tomatoes.
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11
Drizzle the bagoong dressing over the vegetables. If using chilies, toss them in now.
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12
Gently toss the salad using clean hands or salad servers until the leaves are evenly coated with the dressing.
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13
Transfer to a serving platter and top with wedges of salted duck egg if desired.
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14
Serve immediately while the greens are fresh and the flavors are bright.
💡 Chef's Tips
Always use the youngest leaves at the tips of the vines for the best texture; older leaves can be unpleasantly chewy. Do not overcook the leaves! A quick blanch keeps the nutrients intact and prevents the salad from becoming slimy. If you find bagoong too strong, you can substitute it with fish sauce (patis), though the flavor profile will shift from earthy to purely salty. Squeezing the water out of the blanched leaves is the secret to a professional-grade salad that isn't soggy. For a vegan version, use fermented salted soybean paste (tausi) or a vegan mushroom-based bagoong.
🍽️ Serving Suggestions
Pair this with Fried Tilapia or Grilled Pork Belly (Liempo) for the ultimate Filipino feast. Serve alongside warm steamed jasmine rice to soak up the zesty dressing. Excellent as a refreshing side dish for rich stews like Kare-Kare or Adobo. Enjoy with a cold glass of Sago't Gulaman or fresh Buko (coconut) juice. Add a side of 'Chicharon' (pork cracklings) crumbles on top for an unexpected salty crunch.