Bawang na mura (spring garlic)
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieThey are not as easy to find in wet markets or in supermarkets but the rare times that they are available, I don’t pass up on the opportunity.
Bawang na mura, or spring or young garlic, are garlic bulbs that are harvested before reaching full maturity. The bulbs need not peeled prior to cooking since the skins are very thin. The leaves are full of of flavor too. If you’ve been adding chopped sibuyas na mura (onion leaves) to garnish your soups and entrees, try using the leaves of spring garlic instead. I used the bulbs to make a vegetarian dish (yes, with the black mushrooms) and the leaves for some chinese-style fried rice.
In dishes like pancit miki bihon and pancit sotanghon, try substituting bawang na mura for the usual sibuyas na mura. You’ll be surprised at the difference. 
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Some related discussions...[...] bawang na mura or spring garlic sound unfamiliar to you? If it does, click here so that you’ll have a better idea about the [...]
[...] before I go to the recipe, let me tell you that the spring garlic I used to make this soup is not the same as the one I have used in the [...]
[...] (bottom, right in the photo) for dinner earlier tonight, one of the ingredients for which was the bawang na mura or spring garlic bulbs in the previous [...]