1 Bundle of Camote Tops
1 Standard-size Tomato (Slice lenghtwise into six peices)
5 Cloves of Garlic (Thinly sliced lenghtwise)
Vegetable Oil
Fish Sauce or Salt
Materials:
- Bowl
- Frying Pan
- Stirring Ladle
- Knife
- Chopping Board
Procedure:
1. Separate the young edible leaves and shoots from the camote stems and wash.
2. Heat the vegetable oil, put into it the garlic and tomato, stir for 30 seconds.
3. There should be a little gravy from the tomato, pour a little water if there's none.
5. Place the tops on the mixture and cover.
6. When the tops started to get tender, mix thoroughly until finally cooked.
7. Serve.
It can be eaten with rice during meal time.
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