ATSARANG LABONG To make atsarang labong, heat a spoonful of cooking oil on a thick-bottomed pan over medium heat. When smoke is rising up saute a clove of crushed garlic, stirring until golden and fragrant. Mix in a whole onion thats been sliced, stirring as well until the onions turn transparent. Pour the julienned labong, previously washed and drained, and mix. Splash some vinegar and cover. Do not mix. After about five minutes, check if the vinegar had dried up. If not, put back cover and check again after a few minutes. Sprinkle some salt and pepper and mix, then turn off heat. Serve warm or cold. Can be refrigerated for up to two weeks.
Posted on: Sun, 24 Aug 2014 12:35:10 +0000
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