CAMOTE TOPS SALAD AND HARD-BOILED EGG RECIPE
AJINOMOTO AJI-SHIO® SEASONING MIX
Recipe Finder
Ingredients
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
NUTRITION INFORMATION
| Nutrition Facts | |
|---|---|
| Calories per serving | 414 |
| Carbohydrates (g) | 73.3 |
| Proteins (g) | 13.5 |
| Fat (g) | 7.4 |
| Phosphorus (mg) | 236 |
| Calcium (mg) | 182 |
| Iron (mg) | 6.5 |
| Vitamin A (m g RE) | 435 |
| Thiamin (mg) | 0.17 |
| Riboflavin (mg) | 0.38 |
| Niacin (mg NE) | 4.1 |
| Vitamin C (mg) | 39 |
Procedure
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
Cooking Tips
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.
Product Used
