3PM. Merienda time in da Pilipins. And all I’ve got is coffee, black please, no cream, no sugar, just pure coffee and a little sugar. But I managed to fry some camote with brown sugar, prito a kamotig (camote root, also called kaong in Ilocos). I initially wanted it boiled plainly, but I fancied deep frying it in oil and coated it sweet, ala-camote cue minus the stick.
Come, let’s have a heavy saramsam: