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.
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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