Heat oil in a carajay. Saute garlic and flakes galunggong over high heat.
Push garlic and galunggong to one side of the pan and add onions.
Saute until onions are transparent. Add vinegar, salt and pepper.
Blend in the garlic and the galunggong. Add the siling haba.
Boil uncovered for at least 10 minutes without stirring.
Serve immediately. Serves 6.