Sunday, February 7, 2010

KAMOTE QUE (Toffee Sweet Potatoes)

KAMOTE QUE © BUSOG! SARAP! 2010

Kamote Que Toffee Sweet Potatoes (Toffee Sweet Potatoes) is one of the local afternoon “merienda” (snacks) when I was growing up in the Philippines as it is very affordable and filling.  This sweet treats can be bought as street food or can be made at home.  Usually eaten as an afternoon snack and at its best while it’s freshly cooked.

KAMOTE QUE STICKS © BUSOG! SARAP! 2010

It cannot be called Kamote Que if the sweet potato pieces are not skewered.  So for added authenticity, here’s how it’s done and how it looks like.  And of course, after taking the picture, I snapped those hanging toffee pieces…cannot resist, it was calling me to eat them.

KAMOTE © BUSOG! SARAP! 2010

Sweet Potatoes (Kamote) are plentiful in the Philippines and it is readily available here in Australia.  The most common are the orange and red skinned types.  A very versatile root vegetable, it can be boiled, fried and baked.

 

KAMOTE QUE (Toffee Sweet Potatoes)

INGREDIENTS:

1 kg sweet potatoes

1 cup cooking oil

1/2 cup brown sugar

*used U.S Measuring Cups & Spoons

KAMOTE QUE INGREDIENTS © BUSOG! SARAP! 2010

 

COOKING PROCEDURE:

~ Peel and slice the sweet potatoes (about 1.5 cm in thickness).

~ Heat cooking oil in a pan and in medium-high heat, cook the sliced sweet potatoes until light golden brown, drain in absorbent kitchen paper towels and set aside.

KAMOTE QUE SYRUP © BUSOG! SARAP! 2010

~ Remove the oil from the pan and lower the heat into medium-low.

~ Place brown sugar in the pan and then slowly melt the sugar granules.  Once the sugar is liquefied, add the slices of sweet potatoes and thoroughly mix them altogether. Turn off the stove but don’t remove the pan from the stove.

~ This next process have to be quick.  Using kitchen tongs pick each sweet potato slices and skewer lengthwise (pls. refer to 2nd photo), about 4 slices per bamboo stick.  Place Kamote Que sticks separately in a tray lined with baking or silicon paper.  Another option is to just place the sweet potato slices separately and let the toffee hardens before placing them in a serving bowl.  If you want the leftover toffee from the pan, drizzle them over the sweet potato slices.  Serve immediately.

KAMOTE QUE WITH ICE CREAM © BUSOG! SARAP! 2010

BEST WITH:   Vanilla Ice cream.

7 comments:

  1. Like I said in your previous post, you made me crave for banana que, and camote que when I saw your turon... I hope you will also feature banana que. To tell you frankly I've never cooked banana que or camote que at all.. I will clip this recipe to try. Your camote que looks soooo legit! Sarap!

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  2. LOL...I have to find fresh saba bananas for the banana que, they don't have it anymore in the shop that I bought the saba for the turon...it's like winning lotto finding saba here in brisbane! Another saba recipe I want to try too is called "maruya" (deep fried battered fanned saba slices then rolled in sugar).

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  3. Its been so long since I have eaten Kamote Que or Banana Que. Thanks for the recipe I will definately try my hand at making it now. There are so many things I miss from the Philippines and this is one of them. Oh the memories.

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  4. ang sarap naman ng kamote que dito may ice cream!

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  5. LOOOOOVE this!! :D

    I also like banana-q or turon :D

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  6. Can anyone tell me if you can buy fresh saba bananas in australia as when i spent a few months in the Philippines I fell in love with the fried bananas and want to make them here. Tried lady fingers but just not the same.

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  7. @Anonymous~ sadly the Filipino Shop in Cannonhill have shut down and that's where I only find fresh Saba bananas in Brisbane every now and then =( The frozen saba doesn't cut it, it has no flavour/sweetness as they steam & use semi unripe Saba. We are same in taste...other bananas doesn't cut, they have this aftertaste once cooked.

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