The Happy Home Cook: Cordilleran Etag (smoked meat) in Lentil and Kale Soup
/I bought some etag from local vendor at a Sunday street fair on Session Road in Baguio City, and he suggested that I use it as an ingredient to enhance my soup. His one tip: since the etag is already salty, no need to add salt to my cooking. Hence, I came up with this recipe. The result? Umami – perfect combination of salty, sour, sweet and spicy!
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