Galunggong with Green Mango Salsa
by Chef Rose Bud
INGREDIENTS:
450 grms of galunggong
oil for frying
rock salt
hot rice
Salsa:
1 pc ripe tomatoes, de-seeded and siced
1 pc red onion, diced
2 pcs itlog na maalat, diced,
2 tbsp vinegar
1 tbsp cilantro, chopped
Ajinomoto Umami super seasoning
INSTRUCTIONS:
1. Salt fish. Deef fry.
2. For salsa, mix all ingredients together in bowl and refrigerate before serving.
3. Serve with rice and salsa.
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