Panghimagas Sampler
by Chef Boy Logro
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INGREDIENTS:
1/2 kilo sweet potatoes, peeled and sliced, 1/2 inch sticks
1 cup brown sugar
1 cup vegetable oil
Toasted sesame seeds
INSTRUCTIONS:
Heat oil in a pot until boiling.
Add brown sugar until the sugar melts.
Add the sliced sweet potatoes and fry until tender.
Drain and sprinkle with toasted sesame seeds. Serve.
Ginataang Kamoteng Kahoy
INGREDIENTS:
1/2 kilo kamoteng kahoy, peeled, washed and cut into 2 inches
2 cups coconut milk
1 teaspoon salt
1 tablespoon sugar
2 cups water for boiling
INSTRUCTIONS:
Boil the kamoteng kahoy in two cups water. Cook kamote until slightly tender.
On a pan, heat coconut milk, salt and sugar stirring continuously
until sugar and salt dissolves.
Bring to a boil.
Add the boiled kamote. Cook for 10-20 minutes until cooked. Serve.
Nilagang Gabi
INGREDIENTS:
1 pc medium-sized gabi fruit
1/2 cup white sugar
1/4 cup freshly grated coconut
INSTRUCTIONS:
1. Boil water in pot and add gabi fruit, cook until tender.
2. Drain and serve with sugar and freshly grated coconut.
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