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Shingaling Recipe
Shingaling is a popular Filipino street food snack made from seasoned miki noodles that are dried and deep-fried until golden and crispy. This recipe features a savory coating of garlic, chili, and beef powder for an addictive crunch.
Filipino Updated 11/16/2013
Ingredients
Measured from the catalog payload.
- 1 1/2 lbs miki noodle
- 2 cups vegetable oil
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1 teaspoon beef powder
Instructions
6 cooking steps
- In a bowl, combine garlic powder, chili powder, and beef powder. Mix them well.
- Rub the mixture on the miki noodles to the point that all sides are coated.
- Arrange the noodles in a wide tray. Do not let the noodles overlap each other.
- Let the noodles dry under direct sunlight for 1 day. Cover the noodles with a clean screen or cheese cloth to protect it from insects if you are drying them outside of your house.
- Heat the oil and deep fry the dried noodles until golden brown.
- Serve with vinegar!
Catalog details
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Snacks No tags Public recipe Revision 1
Recipe notes
- The drying time may vary depending on humidity and sunlight. The noodles should be completely dry before frying to ensure crispiness.
- Be careful when deep frying as the oil may splatter.
- You can adjust the amount of chili powder based on your spice preference.
- Ensure noodles do not overlap during drying to prevent sticking and uneven drying.
Storage notes
- Store in an airtight container at room temperature for up to 1 week.
- Do not refrigerate as moisture will make the noodles soggy.
- Place a paper towel in the container to absorb any excess oil and maintain crispness.