It’s been ages since I last cooked sinaing na tulingan for the family. And now that I thought about it, I’m planning to cook this before the week ends. Pray that I will find fresh tulingan in the market since I wake up late. I remember I post a simple recipe here.
Sinaing na tulingan is so easy to cook. All you have to do is boil the fish with a handful of kamias, chopped onion, salt and add a moderate amount of water. Boil the fish for 20 minutes or more. Elders prefer to cook this in palayok (earthenware) to achieve the stage where the fish sauce (patis) naturally comes out of the cooked tulingan. You can store this for a few days.
I know this post is way too late for publishing but will post it anyway. We don’t celebrate Chinese New Year like most people (non-Chinese) do. But we see to it to buy Tikoy or CNY cake to feast on even if the occasion is over. We bought it for only 100 pesos at Fairview Center Mall.
Cooking Tikoy is easy. Sliced the cake thinly and dip in egg before frying. Fry for a few minutes until golden brown. Best served with coffee or you favorite beverage.
Nian gao, sometimes translated as year cake or Chinese New Year’s cake, is a food prepared from glutinous rice flour and consumed in Chinese cuisine. While it can be eaten all year round, traditionally it is most popular during Chinese New Year. Wikipedia