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Kamote Que (Fried and Sugar Coated Sweet Potato)

Kamote que, banana-Q, bitso-bitso, turon, maruya, lumpia, tokneneng etc. are common street foods that can be bought in any public market in Northern Luzon or I think all over the Philippines.

In my hometown, there are lines of stalls selling freshly cooked kamote cue, banana cue, bitso-bitso (karioka), turon, lumpia, maruya etc. I think that Philippines has the most available street foods that can be bought anywhere, anytime and any season. This makes me miss Philippines even more. If you are craving for sweets, just go to the market and there are varieties of sweet snacks to choose from! If you are craving for street foods like barbecue, tokneneng, isaw, chicken feet, balut, chicken gizzard dipped in vinegar sauce, fish balls, chicken balls, and the like, just go to the market or even in the “kanto” of your barangay and there are numbers of available stalls there. During summer, stalls for “pampalamig” (foods that soothes the heat of summer) like halo-halo, sago’t gulaman palamig, buko juice, ice candy, pearl coolers and the like are always available in day time. So now that I’m in other country, apart from missing my family and Philippines as a whole, I also miss the foods there so much. Just like now, I’m craving for kamote que, I have no choice but to prepare and cook kamote que just to satisfy my craving. 🙂 Kailangan talaga dito paghirapan mo muna bago ka makakain ng gusto mong kainin. Di Tulad sa Pinas na punta ka lang sa kanto, eh may mabibili ka na dun na pagkain at mabubusog ka na sa halagang 20 pesos! Anyways, here’s how I cook kamote-Q…

kamote que
kamote que

Ingredients:
4 pcs. large kamote (swee potato) – sliced in circle about 1/4 inch
1 cup brown sugar
1 cup canola/vegetable oil for frying

Instructions:
1) Roll the kamote slices into a plate of brown sugar.
2) In a deep frying pan, fry the kamote slices for about 2-4 minutes or until brown flipping them once.
3) Drain fried kamote in a large strainer to remove excess oil.
4) If desired, skewer (“tuhugin”) the 3-4 slices of kamote to each barbecue stick.
5) Serve hot.

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