Sunday camachile
Delve into the heart of healthy Filipino cuisine with our Sunday camachile recipe. This dish is marvelously low-sodium and low-sugar, combining the unique flavors of Manila Tamarind with a medley of fresh vegetables and fish. Perfect for those looking to enjoy traditional flavors while keeping th...
Ingredients
- 0.50 cup chopped, Sweet potato leaves, raw
- 10 g Carrots, raw
- 100 g Vegetable Kare-kare
- 15 g Rib Roast
- 15 g Tomatoes
- 15 g Potato
- 30 g Asparagus - Raw
- 5 g Filipino-Dried Mackerel
- 50 g Manila Tamarind, Guamuchil, Camachile
- 75 g Fresh Lumpia
Instructions
- Rinse the Manila Tamarind, tomatoes, carrots, asparagus, and potato under cold water.
- Soak the Filipino-Dried Mackerel in water for 10 minutes to rehydrate.
- Dice the tomatoes, carrots and potato. Cut the asparagus into 1-inch pieces.
- Cook the Rib Roast in a pan over medium heat for about 10 minutes until browned and tender. Remove and set aside.
- In the same pan, add the rehydrated Mackerel, diced vegetables, and Manila Tamarind. Cook for 7 minutes.
- Add the fresh Lumpia and Vegetable Kare-kare mix to the pan. Combine thoroughly and cook for another 5 minutes.
- Lastly, stir in the sweet potato leaves and cook until just wilted, about 2 minutes.
Nutrition Information
- Calories: 244
- Carbohydratecontent: 35
- Fibercontent: 3
- Sugarcontent: 2
- Sodiumcontent: 124
- Proteincontent: 13
- Fatcontent: 7
- Saturatedfatcontent: 1
- Monounsaturatedfatcontent: 0
- Polyunsaturatedfatcontent: 0
- Unsaturatedfatcontent: 0
- Transfatcontent: 0