I have come to enjoy Andrea’s Grow Your Own event and look forward to sharing my post each month. I have previously posted mostly free-range chickens we raise in the backyard, but for the last two months I’m going greens -leafy greens.
This is a dish I thought of myself. I got tired of using the traditional Filipino vinaigrette of vinegar, pepper and sugar. So I drew inspiration from my Thai friends and came up with this Leafy Asian Salad of malunggay, kamote tops, chili and lemon grass which grow profusely in our garden.
Leafy Asian Salad
a bunch of kamote tops
a cup of malunggay leaves
1 tomato chopped
1 onion, chopped
1 stalk lemongrass, chopped cross wise
1/2 cup cane vinegar
1/4 cup fish sauce
1 tbsp sugar
1 bird’s eye chili
Blanch kamote tops in boiling water for two minutes then wash with cold water. Blanch the malunggay leaves next, for one minute then wash with cold water. Drain well. Mix kamote tops, malunggay leaves, tomato and onion. In a separate container, mix the rest of the ingredients. Pour on the leafy greens and serve.
Ever wondered how a market looks like in other parts of the world? Check out “To market, to market”. Or you can share yours, too.
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