To prepare this appetizer, the Ybanags would do the following:
First, the onion is chopped. Usually, the onion used for this purpose is native and young. The onion is pricked with a knife at its tip for this is believed to prevent tear-shedding.
The size of chopped onions should be fine because chopping it in this size brings out the flavor and aroma of this spice.
Then two bulbs of chopped onions are mixed with four tablespoons of calamansi and two tablespoons of soy sauce. Once they are mixed, it is stirred for equal distribution and blending of the spices.
Onion salad complements well roasted fish, meat or vegetables. This addannokan or dipping is most commonly used among the Ybanag families.
