Tuesday, April 24, 2012

Sinaing na Tulingan

Known as skilled cooks, Batangueños are fond of building  recipes out of cattle and fish meat because of its abundance in their province.  Among the popular fish delicacies that Batangueños like to cook is the tulingan or the mackerel, usually cooked ‘sinaing’ or boiled style like that of rice.  

A variation of Laguna’s paksiw na isda, sinaing na tulingan is preferred to be cooked in a clay pot with the mackerel sometimes wrapped with banana leaves to enhance its flavor.  Small to medium sized mackerel are best cooked with kamias until dry, added with water, and a bit of rock salt. 

The tails of the tulingan are removed and discarded by twisting and pulling it out because it is known to cause allergic reactions to some.  While the tulingan may not be available all year long in some parts of the country, the sinaing na tulingan recipe, however, can be a great way to savor the goodness of the mackerel, for it can last days even without refrigeration. 

A heritage recipe of Batangueño mothers who have passed it on to their children, the sinaing na tulingan became a prized recipe of every Batangueño. Other natives also prefer cooking the tulingan ginataan style, wherein coconut milk—sometimes even ginger powder—are used for an alternative flavor. 

Sinaing na Tulingan Recipe

 Serves 6 
Preparation time: 10 mins 
Cooking time: 2½ hours 

• 2 lbs kilo tulingan (small Mackerel tuna or any type of Mackerel) 
• 2 tablespoons rock salt to taste 
• 50 grams pork fat, sliced into strips 
• 1/2 cup water 
• 1/2 cup dried kamias 
• 2 tablespoons soy sauce 
• 1/4 cup vinegar 

1. Remove gills and all internal organs of the fish then chop off tail. Slit both sides of the fish and press against the sides with palms of the hands to flatten the fish and soften its flesh. Wash thoroughly under running water, till water runs clear. Rub fish with salt in and out. 

2. In a saucepan, arrange the pork fat at the bottom then some of the dried kamias. Put the fish on top side by side. Add the rest of the ingredients. Cook slowly on very low heat and simmer for about 2-3 hours till fish is done. 

by Ramon Gumapac 
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 Island Pacific Supermarket. 

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