Among the provinces most favored by local and foreign tourists is Batangas. Aside from the hospitality of its people, Batangas is a favored destination spot because it is not so far off from the city of Manila. Manileños who would want to unwind and hit the beach just for the weekend go to Batangas for its beautiful beach resorts and diving spots that are perfect for an ultimate bonding experience.
Batangueños are also known to be good cooks; making the best of the ingredients that they already have. They take pride in whipping up dishes that use their main livestock, such as cattle and fish, and proudly share them with guests to partake especially during town fiestas. Among the popular dishes that originated from Batangas is bulalo, the lomi or goto, and the tulingan or mackerel tuna cooked sinaing (boiled) or ginataan (cooked in coconut) style.
The tulingan or the mackerel tuna when cooked the ginataan way emits an aromatic flavor that is appetizingly delicious. In cooking the ginataang tulingan, the fish is cooked over a medium high heat and fried until medium brown. Spices and sauces such as garlic, ginger, vinegar, soy sauce and pepper are then added to enhance the flavor. Coconut Milk is then poured and simmered over low heat until the sauce thickens and the liquid is reduced in half. Salt and pepper is then added to taste. This dish is best served with a steaming cup of rice with the coconut sauce on top.
Catch us again next week for another recipe that you'll surely love. Don’t miss it!
• 1 kilo of tulingan (you can replace this with tuna fish)
• 1 cup of coconut cream
• 1 onion sliced
• 1 ginger grated about 1 tablespoon
• 3 cloves of garlic pounded
• zeste of one lime or dayap
• 3 pieces of eggplant cut in serving portion
• 1 cup of string beans cut in about 5 inches long
• 2 tablespoons of patis (fish sauce)
• 2 siling haba (long green chili)
• some cooking oil
• 1/4 cup of water
1. Start by cleaning your fish. You can use one big tulingan sliced or about ten pieces of small one. Remove the gills and intestines. Wash it with clean running water and put some salt on it. In a casserole start by sautéing the ginger, garlic and onion with some hot oil.
2. Pour your coconut milk and cover it. At the first boil, add the fish and vegetables. Simmer it gently cover for another ten minutes. Add your patis or fish sauce to correct the taste. Put the siling haba and cut the fire.
The featured recipe is created and prepared by veteran and seasoned cook, Ramon Gumapac. Ramon, a native of Batangas, has been cooking Filipino dishes for more than 15 years now.
He is one of the cooks whipping up sumptuous native Filipino dishes at The Hut Pinoy Food inside Island Pacific Supermarket West Covina.