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.
After a few attempts, I was able to make a creamy Kare-Kare (Philippine stew). Yes, I did it. It was creamy alright, but still saucy. I’ll try to lessen the amount of beef stock next time. 🙂
If you don’t have time to cook, there are really good restaurants around that offer Kare-Kare for restaurant delivery. But personally, I prefer the home cooked Kare-Kare especially the ones prepared by my late grandmother. And Kare-Kare wouldn’t be exciting to eat without bagoong alamang (shrimp paste or shrimp sauce). You can make your own bagoong alamang or buy the bottled one.
For my home made Kare-Kare, I used beef meat (cubed). I put in about a cup of peanut butter and Kare-Kare mix and dissolved it with beef stock (pinaglagaan or pinagpalambutan ng karne) and let it boil with the beef meat until the sauce thickens. For the veggies, I added blanched sitaw (string beans), eggplant and pechay (pak choi) before I served Kare-Kare.
Next time, I’ll try to cook Kare-Kare using oxtail, offal or tripe.
This is an 8-year-old post. 😉
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!