I forgot how good these are!

Logansia (Philipenne version, sweet and a little hot), alt spelling is
Loggansia. These are twisted encased ones so looks like they are on a
string.

Often steamed then lightly fried in a little oil, me I had a good bit
of bacon fat and put them in there to cook. I let them simmer 10
minutes per side. Served over lightly buttered rice with a side of
steamed bok choy and some orange slices.

I now have some wonderfully flavorful bacon fat to use with another
dish.
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