ABAL -ABAL or SALAGUBANG-RECIPE

The Salagubang comes out when the rainy season starts on May or on June.

When cooking salagubang, it is best to choose those which just passed the larval stage because they are still soft. Removed their wings before cooking.

SAUTE SALAGUBANG

INGREDIENTS:
Salagubang
oil
vinegar
pepper
salt or soy sauce

Sauté salagubang into a small amount of oil then blend with salt or soy sauce and pepper. When it is already half cooked, add a small amount of vinegar. stir until it becomes dry and toast. You can also fry salagubang when you want it to be brittle.
Source: Northern Dispatch

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