Cherry & Dennis Helper Habitat

Filipino Sweet Potato Leaf and Tomato Salad

菲律賓甘薯葉番茄沙律

Filipino Sweet Potato Leaf and Tomato Salad — finished dish

Total time: 38 min
Difficulty: Easy
Servings: 4 servings

Recipe overview

Cooked tender sweet-potato leaves are tossed with tomato, onion and calamansi for a fresh Filipino home-style salad.

01

Ingredients

Main ingredients

400 g tender sweet-potato leaves and shoots
200 g tomatoes
80 g red onion

Calamansi dressing

3 tbsp calamansi juice
1 tbsp fish sauce
0.5 tsp sugar
0.25 tsp ground black pepper

Blanching water

2 L blanching water (discarded after cooking)

Filipino Sweet Potato Leaf and Tomato Salad — ingredients

02

Tools

kitchen knife
cutting board
mixing bowl
measuring spoons
lidded pot
sieve
kitchen tongs
serving plate
measuring jug

Filipino Sweet Potato Leaf and Tomato Salad — tools

03

Steps

Filipino Sweet Potato Leaf and Tomato Salad — Check the shoots and discard tough stems and yellow leaves

Step 1

Check the shoots and discard tough stems and yellow leaves

Check the shoots and discard tough stems and yellow leaves.

Filipino Sweet Potato Leaf and Tomato Salad — Wash sweet-potato leaves under running water and drain

Step 2

Wash sweet-potato leaves under running water and drain

Wash sweet-potato leaves under running water and drain.

Filipino Sweet Potato Leaf and Tomato Salad — Core and wedge tomatoes; thinly slice red onion

Step 3

Core and wedge tomatoes; thinly slice red onion

Core and wedge tomatoes; thinly slice red onion.

Filipino Sweet Potato Leaf and Tomato Salad — Mix calamansi juice, fish sauce, sugar and pepper in a large bowl

Step 4

Mix calamansi juice, fish sauce, sugar and pepper in a large bowl

Mix calamansi juice, fish sauce, sugar and pepper in a large bowl.

Filipino Sweet Potato Leaf and Tomato Salad — Bring 2 litres water to a boil and add the leaves in two batches

Step 5

Bring 2 litres water to a boil and add the leaves in two batches

Bring 2 litres water to a boil and add the leaves in two batches.

Filipino Sweet Potato Leaf and Tomato Salad — Blanch each batch for one to two minutes until fully wilted and cooked

Step 6

Blanch each batch for one to two minutes until fully wilted and cooked

Blanch each batch for one to two minutes until fully wilted and cooked.

Filipino Sweet Potato Leaf and Tomato Salad — Lift out with tongs and cool in a sieve for two minutes

Step 7

Lift out with tongs and cool in a sieve for two minutes

Lift out with tongs and cool in a sieve for two minutes.

Filipino Sweet Potato Leaf and Tomato Salad — Gently squeeze out excess water and cut into five-centimetre lengths

Step 8

Gently squeeze out excess water and cut into five-centimetre lengths

Gently squeeze out excess water and cut into five-centimetre lengths.

Filipino Sweet Potato Leaf and Tomato Salad — Add leaves to the dressing and toss gently

Step 9

Add leaves to the dressing and toss gently

Add leaves to the dressing and toss gently.

Filipino Sweet Potato Leaf and Tomato Salad — Add tomato and red onion and fold from the bottom

Step 10

Add tomato and red onion and fold from the bottom

Add tomato and red onion and fold from the bottom.

Filipino Sweet Potato Leaf and Tomato Salad — Taste and add only a little fish sauce if needed; add no extra salt

Step 11

Taste and add only a little fish sauce if needed; add no extra salt

Taste and add only a little fish sauce if needed; add no extra salt.

Filipino Sweet Potato Leaf and Tomato Salad — Plate and serve at once; do not leave at room temperature for long

Step 12

Plate and serve at once; do not leave at room temperature for long

Plate and serve at once; do not leave at room temperature for long.

Common mistakes

Do not treat sweet-potato leaves as raw lettuce; cook them first.

Tips

Use tender leaves and shoots together; discard coarse mature stems.