A snack fondly called ‘shing-aling’

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By Marjorie Gorospe


CALAMBA, LAGUNA – For those regularly taking the bus heading for Laguna, it is inevitable not to come upon a vendor selling “shing a-ling”, a popular snack whose name until now is shrouded in mystery.

I’ve asked friends and relatives from Laguna about it but they cannot give me an answer those crispy worm-like munchees came to be called shing a-ling. But they unanimously agree that it’s present almost everywhere in the province.

Shing aling is made from pancit miki (thick noodles), dried overnight then cooked in oil and seasoning. My aunt Josephine Bagalacsa shared to me her recipe.

Ingredients:

  • Pancit miki
  • Oil
  • Pepper
  • Knorr cubes

Procedure:

  1. Dry the pancit miki under the sun until it becomes brittle.
  2. Pre-heat the frying pan then add oil.
  3. Sauté the red pepper and Knorr cubes depending on your desired taste. You can also add garlic.
  4. Deep fry the dried pancit miki. .
  5. When the miki turns golden brown, take it out of the frying pan and let it cool down.

Shing a-ling goes well with vinegar, preferably spiced with siling labuyo.

Blogger Jon Cabron wrote about his craving for shing aling while noting its origins in the town of Calamba. In his comment, “JohnLoy” says he’s been led to believe all along that shing a-ling is made of sitaw or loca stringbeans.

In a forum on yeheylife.com, “frikadiff” says it’s one food he cannot live without along with itlog na maalat (salted egg) and butong pakwan (dried pumpkin seeds).

So while most people are familiar with it, nobody can tell why it’s called shing a-ling. I should just maybe stop finding out and simply buy myself some.


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Toto Superio says:

San ba talaga gawa. Kasi para talga syang sitaw.

mah pah says:

c aling shing po ang nkaimbento