A Healthy Filipino Street Food Version
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| Camote Cue, a popular street food |
Do you
enjoy eating street foods? Most travelers when heading out to Southeast Asian
regions flock to wet markets, night markets or weekend markets to enjoy what
most locals eat on a daily basis when stuck in the concrete jungle. Perhaps
they are so engrossed seeing Anthony Bourdain munch on exotic dishes or the
need to stretch their travel budget while traveling for months.
For those like
me who avoid eating street foods for being excessively oily and loaded with
every possible dirt you can imagine that surrounds the streets and drops into
the food being cooked or displayed, I prefer cooking those “street foods” at
home with the attempt of making them healthier for my family.
Here’s a
quick and easy recipe, a favorite snack found on the streets of Manila. My take
is a healthier and more delicious version of Camote Cue (Camote Fritters), a popular
Pinoy street food.
Ingredients :
3 Medium Camote
or Sweet Potato (with pink skin)
3 tbsp. +
1 tsp. Muscovado Sugar
1/8 tsp. Ground
Cinnamon
Olive Oil
for frying
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| Sliced sweet potatoes with sugar and cinnamon |
Procedure :
1) Cut Camote in sphere, like a ½ inch thick coin.
2) Mix muscovado sugar & ground cinnamon then sprinkle to sliced
Camote. Let is set for 20-30 minutes to allow the sugar to melt.
3) Once you see the sugar is melting, heat pan and oil. Since this is a
healthy version, I am using Olive oil. You can opt for coconut oil too. Add 1
tsp. Muscovado sugar to oil and stir a bit. Then drop slices of Camote coated
in sugar.
4) Using a tong, stir Camote and gather the melted sugar at the buttom of
pan while frying. This way, you will coat Camote with caramelized sugar. This
usually takes about 3 to 5 minutes of frying in high heat.
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| Camote Cue, a healthier version of the popular Pinoy street food |
5) Serve your homemade Camote Cue while hot.
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| Camote Cue |
Cooking Tips :
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| Sweet Potatoes |
I am using pink Camote or Sweet Potatoes usually found in wet markets
and supermarkets. The purple ones, I use for boiling.
The traditional sugar used is brown sugar. This recipe is a healthier
version, hence the use of muscovado and cinnamon.
Serving Tips :
Camote Cue are usually eaten with a stick. If you want that authentic
feel of street foods, cut Camote at 1 inch thick. After frying, while still
hot, place in BBQ sticks. Lay over banana leaves.
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| Follow me at Instagram for more delicious Filipino cuisine |
Are you heading to the Philippines?
Are you intrigued by Filipino cuisine? Do you love Pinoy food? If your answer
is any or all of the above, then follow me at Instagram as I share my love for
traditional Filipino cuisine via @eattoyourheartscontent.
I hope you continue to join me as I
search for more deliriously delicious dining destinations, food discoveries and
easy to create recipes.
Feel
free to email me at eattoyourheartscontent@gmail.com - I love to hear from you.
For
more deliriously delicious dining discoveries and updates, follow Eat To Your
Heart’s Content and connect via these social media sites :
Pie Rivera is a former food columnist of Republic of 7107 Island Travel Magazine and a freelance food & travel writer for local magazines and online travel communities. She is a TV producer and creative director by day and wanderlust at heart.
Pie Rivera captured all photos in this
site, unless otherwise stated.
All rights reserved. Eat To Your Heart's Content.
All rights reserved. Eat To Your Heart's Content.
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