Crispy Tortang Alamang Recipe

In a preheated pan with 2 tablespoons of oil, saute garlic and dried alamang together. When the alamang is crispy, set it aside in a strainer to remove excess oil.

Beat eggs, then add salt, pepper, kutsay, and half of the cooked alamang. Set aside half of the cooked alamang as a crunchy topping.

Preheat the frying pan with the rest of the oil. Scoop 1/4 cup of the mixture and fry until golden brown and crisp. Cook 2 at a time. Drain excess oil in a strainer.

Serve each piece with the remaining crispy dried alamang on top and the mayonnaise on the side.