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.
Although slightly extraordinary, you shouldn’t feel embarrassed at all if you find yourself having dreams of dining with Zorro in a Dallas banquet restaurant with “La Bamba” songs playing in the background. In any given population, you’ll definitely find at least one avid fan of Mexican-American movies. Can you blame them for being fans of hunky, dark-skinned men and catchy Mexican music?
This undeniable appeal naturally spills over to Tex-Mex cuisine. Tex-Mex pertains to a type of cuisine which is influenced by Mexico and Mexican-Americans. This has its origins in the border states of Texas, New Mexico and Arizona- thus the name, Tex-Mex. Texans of Hispanic descent or Tejanos introduced this cuisine as a hybrid of Spanish and Mexican Indian foods when Texas used to be part of New Spain and, later, of Mexico.
Tex-Mex cooking is characterized by the use of a lot of meat, beans, cheese, sour cream and a plethora of spices. You’ll also find tortillas and nachos a staple in Tex-Mex cuisine. Cilantro and a variety of chili peppers are also commonly found in Tex-Mex cooking. Tacos, chili con carne, crispy chalupas, and fajitas are some of our favorite and well-known Tex-Mex foods.
From there, various restaurants offering Tex-Mex cuisine have sprung like mushrooms. This yummy cuisine which used to be found only in the Texas and New Mexico regions has now permeated all corners of the world. And we’re not complaining. Thanks to these establishments, we can now enjoy Tex-Mex food at its finest- at virtually any time of the day. You’ll now find combination platters complete with enchiladas and chimichangas. If you check out www.mattitos.com/, for instance, you’ll be pleased to know that they have a gamut of menu items which cater to both the not-so-hungry and the famished.
So, go ahead and beef up (pun intended) your Mexican-American experience by lounging in a chair, with a margarita in hand as you wolf down some heavenly tacos and chili con carne. Tex-Mex delights are not to be easily forgotten.
This year I promised to prepare more vegetable-based meal for the family. It’s not that we don’t eat vegetables at home but I don’t cook them on a regular basis as it should be. This week, I cooked Pinakbet (a dish made up of different fresh vegetables, pork, and shrimp paste), and Green Beans with Oyster Sauce. (I wasn’t able to take a picture of Pinakbet.)
Ingredients and procedure:
This is simple to prepare. You only need fresh Baguio beans, ground pork, garlic, onion, salt, pepper, water and oyster sauce.
Pour a cup of water in a skillet and let the ground pork simmer for several minutes to lessen the malansang amoy ng meat. Add salt and pepper when the water dries up and the ground pork turns brown. Set aside the ground pork leave a small amount of oil in the pan to saute the garlic and onion. Return the ground pork to the pan and add the green beans. Mixed well. Add half a cup of water. Simmer for a few minutes before adding the oyster sauce. Simmer until the beans soften. This dish is best paired with steamed white rice. Enjoy!